Evaluation of the Fermentation Potential of Pulp Mill Residue to Produce d(−)-Lactic Acid by Separate Hydrolysis and Fermentation Using Lactobacillus coryniformis subsp. torquens

2016 ◽  
Vol 180 (8) ◽  
pp. 1574-1585 ◽  
Author(s):  
Anelize de Oliveira Moraes ◽  
Ninoska Isabel Bojorge Ramirez ◽  
Nei Pereira
Keyword(s):  
Lactic Acid ◽  
Pulp Mill ◽  
Separate Hydrolysis And Fermentation ◽  
Lactobacillus Coryniformis

scholarly journals Identifikasi Uji Kemampuan Hidrolisis Lemak Dan Penentuan Indeks Zona Bening Asam Laktat Pada Bakteri Dalam Wadi Makanan Traditional Kalimantan Tengah

bionature ◽  
2018 ◽  
Vol 18 (2) ◽  
Author(s):  
Mirza Yanuar Rizky ◽  
Rizka Diah Fitri ◽  
Utami Sri Hastuti ◽  
Sitoresmi Prabaningtyas
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Fermentation Process ◽  
Lipid Hydrolysis ◽  
Fermented Fish ◽  
Streptococcus Lactis ◽  
Acid Clearance ◽  
Fish Product ◽  
Lactobacillus Coryniformis ◽  
X 24

Abstract. Wadi is a sort of fermented fish product from Dayak tribe in Central Kalimantan. Wadi is made with the addition of lumu, sugar, and salt, and fermented for 7-10 x 24 hours. During the fermentation process, there are microflora from fish, and microflora from lumu that play a role in fermentation process. Some species of bacteria that play a role in the wadi fermentation process are lipolytic bacteria and Lactic Acid Bacteria (LAB). This research aims to: (1) identify the species of lipolytic bacteria and LAB that present in the wadi, (2) determine the lipid hydrolysis index and lactic acid clearance zone index of lipolytic bacteria and LAB that present in the wadi, and (3) determine the species of lipolytic bacteria and LAB which have highest ability to hydrolyze lipid and have the highest ability to produce lactic acid based on lipid hydrolysis index and lactic acid clearance zone index. The results showed that, (1) there are four species of lipolytic bacteria and LAB present in wadi: Lactobacillus coryniformis, Lactobacillus casei, Nitrococcus mobilis and Streptococcus lactis; (2) the four species of bacteria have  different lipid hydrolysis index and lactic acid clearance zone index which are Lactobacillus coryniformis has a lipid hydrolysis index of 1.63 and lactic acid clearance zone index of 3.31; Lactobacillus casei has index of 1.94 and 3.96; Streptococcus lactis has index of 1.51 and 1.54 and Nitrococcus mobilis has index of 0.98 and 1.52; (3) Lactobacillus casei is a species of lipolytic bacteria and LAB which has the highest ability to hydrolyze lipid and to produce the highest lactic acid based on the lipid hydrolysis index and lactic acid clearance zone index, which are 1.94 and 3.96. Keywords: lipolitic bacteria, LAB, lipid hydrolysis index, lactic acid clearance zone, wadi.

scholarly journals DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

2007 ◽  
Vol 73 (23) ◽  
pp. 7697-7702 ◽  
Author(s):  
Vethachai Plengvidhya ◽  
Fredrick Breidt ◽  
Zhongjing Lu ◽  
Henry P. Fleming
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Fingerprinting ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Identification Methods ◽  
Lactobacillus Paraplantarum ◽  
Low Salt ◽  
Biochemical Identification ◽  
Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

scholarly journals Effect of β-glycosidase supplementation on vinasse saccharification and L-lactic acid fermentation

BioResources ◽  
2019 ◽  
Vol 14 (1) ◽  
pp. 1379-1389
Author(s):  
Yingnan Cao ◽  
Juan Wang ◽  
Qunhui Wang ◽  
Jianguo Liu ◽  
Tingxi Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lignocellulosic Biomass ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Glucose Production ◽  
Utilization Efficiency ◽  
Sugar Accumulation ◽  
Biomass Hydrolysis ◽  
Acid Fermentation ◽  
Separate Hydrolysis And Fermentation

Efficient pretreatment and enzymatic hydrolysis is critical to achieve effective utilization of lignocellulosic biomass. In this study, the cellulase composition for lignocellulosic biomass hydrolysis was strategically optimized to improve the efficiency of vinasse saccharification and thus enhance L-lactic acid production. The results showed that the supplementation of β-glycosidase (BG) increased sugar production, and the glucose concentration exceeded cellobiose concentration after 48 h of hydrolysis. These results suggested that the addition of BG aided the hydrolysis of cellobiose and reduced the inhibitory effects caused by sugar accumulation. After 72 h to 96 h of hydrolysis, the BG supplementation improved cellobiose and glucose production by 25.7% and 27.4%, respectively. The effect of BG supplementation on L-lactic acid production during the fermentation of microwave-alkali pretreated vinasse was also investigated. Here, the L-lactic acid production from simultaneous saccharification and fermentation (SSF) with the addition of BG was 20.8% higher than that without BG addition, and was also 37.0% higher than production from separate hydrolysis and fermentation with BG addition. These results indicated the utilization efficiency of lignocellulosic biomass for L-lactic acid production could be enhanced by supplementation of BG in SSF.

Isolation and molecular identification of lactic acid bacteria and Bifidobacterium spp. from faeces of the blue-fronted Amazon parrot in Brazil

2014 ◽  
Vol 5 (4) ◽  
pp. 497-503 ◽  
Author(s):  
L. Allegretti ◽  
L. Revolledo ◽  
C.S. Astolfi-Ferreira ◽  
J.L. Chacón ◽  
L.M. Martins ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Habitat Management ◽  
Bacterial Species ◽  
Bifidobacterium Bifidum ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Lactobacillus Species ◽  
Faecal Microbiota ◽  
Lactobacillus Coryniformis

In Brazil, the blue-fronted Amazon parrot (Amazona aestiva) is a common pet. The faecal microbiota of these birds include a wide variety of bacterial species, the majority of which belong to the Gram-positive lactic acid bacteria (LAB) clade. The aim of this study was to investigate differences in the diversity and abundance of LAB and Bifidobacterium spp. in the cloacae between wild and captive birds and to select, identify and characterise LAB for consideration as a parrot probiotic. Cloacal swabs were collected from 26 wild and 26 captive birds. Bacterial DNA was extracted, and the 16S rRNA genes were amplified. The numbers of PCR-positive Enterococcus, Pediococcus, and Lactobacillus species isolated from wild and captive birds were significantly different (P<0.05). Enterococcus was the most frequently isolated genus, followed by Pediococcus, Lactobacillus, Lactococcus and Bifidobacterium. Enterococcus faecium, Pediococcus pentosaceus, Lactococcus lactis, Lactobacillus coryniformis, Lactobacillus sanfranciscensis and Bifidobacterium bifidum were the most frequently isolated species from all birds. This study increases our understanding of the faecal microbiota, and may help to improve the nutrition and habitat management of captive and wild parrots. The bacterial population identified in the faecal microbiota of clinically healthy wild and captive parrots can serve as a database to analyse variations in the gut microbiota of pathogen-infected parrots and to develop probiotics specific to these genera.

scholarly journals Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

2020 ◽  
Author(s):  
Julia Szutowska ◽  
Daniela Gwiazdowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Antibiotic Sensitivity ◽  
Starter Cultures ◽  
Screening Tests ◽  
Spontaneous Fermentation ◽  
Probiotic Potential ◽  
Lactobacillus Coryniformis ◽  
Selection Of

Abstract The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

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