Lactic Acid Bacteria and Conjugated Fatty Acids

2019 ◽  
pp. 21-41
Author(s):  
Wei Chen ◽  
Bo Yang ◽  
Jianxin Zhao
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Fatty Acids

Production of conjugated fatty acids by lactic acid bacteria

2005 ◽  
Vol 100 (4) ◽  
pp. 355-364 ◽  
Author(s):  
Jun Ogawa ◽  
Shigenobu Kishino ◽  
Akinori Ando ◽  
Satoshi Sugimoto ◽  
Kousuke Mihara ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Fatty Acids

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

2006 ◽  
Vol 69 (9) ◽  
pp. 2268-2273 ◽  
Author(s):  
JOHN SAMELIS ◽  
JOHANNA BJÖRKROTH ◽  
ATHANASIA KAKOURI ◽  
JOHN REMENTZIS
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Eicosenoic Acid ◽  
Cellular Fatty Acid ◽  
Phenotypic Properties ◽  
Cellular Fatty Acids ◽  
Taxonomic Approach ◽  
Leuconostoc Carnosum

A polyphasic taxonomic approach was used to identify a major atypical group of gas-forming, arginine-negative lactic acid bacteria associated with spoilage of whole (nonsliced) refrigerated (4°C) cooked hams produced in two Greek industrial meat plants. Biochemical characterization revealed that the ham isolates shared their phenotypic properties with Leuconostoc carnosum, Weissella viridescens, and Weissella hellenica. However, gas chromatographic analysis of cellular fatty acids clearly differentiated the ham isolates from the Weissella spp. None of the isolates contained eicosenoic acid (n-C20:1), which is typically synthesized by W. viridescens, but all strains contained high amounts of C19cycl acid, which is absent in W. hellenica and has been found in trace amounts in W. viridescens. All strains had similar cellular fatty acid profiles, which were qualitatively similar to those of the cellular fatty acids of L. carnosum. In addition to the phenotypic and chemotaxonomic tests, three representative isolates were studied using a lactic acid bacteria database, which employs 16S and 23S HindIII restriction fragment length polymorphism patterns as operational taxonomic units in a numerical analysis. The isolate patterns were identical to those of the L. carnosum type strain, NCFB 2776T. Based on the polyphasic taxonomic approach, the dominating lactic acid bacteria group was identified as L. carnosum.

scholarly journals Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 24-30 ◽  
Author(s):  
S. Boycheva ◽  
T. Dimitrov ◽  
N. Naydenova ◽  
G. Mihaylova
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruit Juice ◽  
Unsaturated Fatty Acids ◽  
Quality Characteristics ◽  
Blueberry Juice ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Control Samples

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

Effect of fermentation by selected lactic acid bacteria on the chemical composition and fatty acids of camel milk

2016 ◽  
Vol 23 (2) ◽  
pp. 277 ◽  
Author(s):  
Mustafa. A. Gassem ◽  
Magdi A. Osman ◽  
Isam A. Mohamed Ahmed ◽  
Ibrahim Abdel Rahman ◽  
Mohamad Fadol ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Camel Milk

scholarly journals Milk Production and Quality of Lactating Yak Fed Oat Silage Prepared with a Low-Temperature-Tolerant Lactic Acid Bacteria Inoculant

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2437
Author(s):  
Mingming Zhu ◽  
Rongqing Xie ◽  
Liangyin Chen ◽  
Minghong You ◽  
Wenlong Gou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Milk Yield ◽  
Dry Matter ◽  
Dry Matter Intake ◽  
Fresh Matter ◽  
Total N

This study aimed to investigate the effect of oat silage treated with a low-temperature-tolerant lactic acid bacteria (LAB) inoculant on milk yield and the quality of lactating yaks. Oat silages were prepared in big round bales, treated without (control) or with a low-temperature-tolerant LAB inoculant (a mixture of Lactobacillus plantarum BP18, Pediococcus pentosaceus HS1 and Lactobacillus buchneri LP22; the application rate of 105 cfu/g on a fresh matter basis). Eighteen lactating yaks were divided into nine pairs with a similar milk yield. Each pair of yaks was randomly allocated to the control or LAB-inoculated silage treatment. The inoculated silage increased the dry matter intake and the total volatile fatty acid (mainly acetate, propionate and butyrate) in rumen fluid compared with the control. The inoculated silage also enhanced the yield of yak milk with high contents of total N, fat and lactose. In addition, high levels of essential amino acids (Thr, Leu and Phe), polyunsaturated fatty acids and low saturated fatty acids were observed in milk when lactating yaks were fed with the inoculated silage. Therefore, inoculation with a low-temperature-tolerant LAB during ensiling could promote the milk yield of lactating yaks by enhancing dry matter intake and ruminal fermentation.

scholarly journals Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

2014 ◽  
Vol 62 (1) ◽  
pp. 23-29
Author(s):  
Mojmír Baroň
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Sulphur Dioxide ◽  
Consumption Rate ◽  
Malolactic Fermentation ◽  
Fermentation Test ◽  
Higher Fatty Acids ◽  
Average Consumption

The issue of preventing the re-fermentation and protection against undesirable malolactic fermentation (MLF) in order to safe content of acids in wine is very complicated. In this paper the saturated higher fatty acids (HFA) – C8, C10 and C12, dimethyldicarbonate (DMDC) and sulphur dioxide (SO2) were tested. The re-fermentation test showed the strongest inhibition power at ratio 2:8, 1:9 and 0:10 as C8:C10 acids – 65 days without re-fermentation. MLF experiments confirmed that addition of SO2 into the fermenting media causes rapid inhibition of lactic acid bacteria metabolic activity. Malic acid concentrations were proportionally decreasing during 6 days of experiment and at the end the content of this acid varied between 0.16 and 0.22 g/L, the only exception formed a variant with the addition of SO2 (1.57 g/L of malic acid). After calculation of the average consumption rate of malic acid, the results showed the inhibition power – SO2 (81.05%) followed by variant of 40 mg/L mixture of HFA (40.76%), a variant of 200 mg/L of DMDC (31.98%) and a variant of 20 mg/L mixture of HFA (12.59%). The addition of HFA can significantly reduce the dosage of other preservatives, especially SO2. Based on results, this method can be recommend in the production of wines with residual sugar and also wines made from over-mature material to prevent undesirable MLF.

scholarly journals Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

2019 ◽  
Vol 69 (4) ◽  
pp. 251-263
Author(s):  
Natalia Taboada ◽  
Carina Van Nieuwenhove ◽  
Roxana Medina ◽  
Soledad López Alzogaray
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Lactic Acid Bacteria ◽  
Conjugated Linoleic Acid ◽  
Adjunct Cultures ◽  
Δ9 Desaturase ◽  
Native Strains ◽  
Esterase Activities

In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.

Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids

Meat Science ◽  
2000 ◽  
Vol 54 (1) ◽  
pp. 41-47 ◽  
Author(s):  
R Talon ◽  
D Walter ◽  
M.C Montel
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Fatty Acids
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