Identification and characterisation of the lactic acid bacteria associated with the traditional fermentation of dairy fermented product

2021 ◽  
Author(s):  
Promiselynda Ijeoma Obioha ◽  
L. Irene I. Ouoba ◽  
Amarachukwu Anyogu ◽  
Brigitte Awamaria ◽  
Sarah Atchia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Product ◽  
Traditional Fermentation

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

2001 ◽  
Vol 64 (8) ◽  
pp. 1145-1150 ◽  
Author(s):  
NAVEEN CHIKTHIMMAH ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
ROBERT F. ROBERTS ◽  
EDWARD W. MILLS ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Ph ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
E Coli ◽  
Fermented Product ◽  
Nacl Concentration ◽  
Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

scholarly journals Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

2019 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Rinto Rinto ◽  
Shanti Dwita Lestari ◽  
Nanda Anggiani Putri
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sulphonic Acid ◽  
Bioactive Peptide ◽  
Hmg Coa Reductase ◽  
Antioxidant Assay ◽  
Fermented Product ◽  
Coa Reductase

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

scholarly journals Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation

Water ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1623
Author(s):  
Alejandro Caballero ◽  
Pablo Caballero ◽  
Federico León ◽  
Bruno Rodríguez-Morgado ◽  
Luis Martín ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Hydrolysate ◽  
Value Added ◽  
Membrane System ◽  
Added Value ◽  
Transport Costs ◽  
Ammonium Lactate ◽  
Fermented Product ◽  
Animal Feeding

The cheese whey (95% composed of water) is an effluent produced in the cheese industry, of which more than 1.5 million tons are generated in Spain, constituting a serious environmental problem. The process starts with a new fermentative/enzymatic technology that totally converts whey, mainly composed by lactose, proteins, and salts, into a fermented product with higher added value. This new product is mainly composed by lactic acid bacteria biomass, ammonium lactate, and a protein hydrolysate. To separate valuable fractions, this fermented product is processed by a two-stage membrane system, which is a very innovative process in this type of fermented product. The first stage consists of ultrafiltration to separate all suspended solids. As a result of this stage, a product mainly constituted by lactic acid bacteria that have both agronomic applications, mainly as a biocontrol and biofertilizer/bio-stimulant, and applications in animal feeding as a probiotic, is obtained. The second stage consists of reverse osmosis used to concentrate the ultrafiltered permeate obtained earlier, leading to a microbiologically stable product and reducing transport costs. The concentrate is mainly composed of ammonium lactate and a protein hydrolysate, constituted by peptides and free amino acids, which has application both in agriculture as a bio-stimulant and in animal feeding, and the permeate is water, reusable in other industrial processes. This work demonstrates the technical feasibility of this valorization process to achieve the objective of “Waste 0” from a problematic by-product, while obtaining products with commercial utility.

Evaluation of Fermented Product, PS-B1, Obtained from Soybean Milk Using Lactic Acid Bacteria in a Stelic Animal Model (STAM™) of Nonalcoholic Steatohepatitis - A Preliminary Study

2020 ◽  
Vol 15 (1) ◽  
pp. 45-51
Author(s):  
Masashi Fukasawa ◽  
Yuichi Nodake ◽  
Ryoko Kawatsu ◽  
Hidetoshi Honda ◽  
Kyoshiro Yamaguchi ◽  
...  
Keyword(s):  
Animal Model ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nonalcoholic Steatohepatitis ◽  
Plasma Triglyceride ◽  
Control Group ◽  
High Dose ◽  
Histopathological Analysis ◽  
Soybean Milk ◽  
Fermented Product

PS-B1 is a fermented product prepared from soybean milk using indigenous lactic acid bacteria of human origin. It has been demonstrated to possess liver-protective activities because of its antioxidant, anti-inflammatory, and antifibrotic properties in vitro, and improvement of dyslipidemia in vivo. This study evaluated the effects of PS-B1 on high-fat diet induced nonalcoholic steatohepatitis in a validated Stelic Animal Model (STAM™) for this condition. Mice were treated orally once daily for 4 weeks vehicle (control), PS-B1 (30g/kg), or PS-B1 (50g/kg). The results show that compared to the control group, liver weights and plasma triglyceride values tended to decrease in the high-dose PS-B1 group. Histopathological analysis performed by hematoxylin and eosin staining displayed a milder deposition of lipid droplets in the livers of mice in the high-dose PS-B1 group than in livers of the control group. These results suggest that compared with the control group, the PS-B1 administration induced a decreasing trend in nonalcoholic fatty liver disease activity score in the treated groups, accompanied by a decrease in liver weights and liver/plasma triglyceride levels, implying a potential anti-steatosis effect of PS-B1.

scholarly journals Effect of PS-B1 (a fermented product cultured from soy flour using lactic acid bacteria) on defecation and skin condition

2020 ◽  
Vol 30 (3) ◽  
pp. 111-122
Author(s):  
Kyoshiro Yamaguchi ◽  
Saki Matsumoto ◽  
Taro Fuchigami ◽  
Maki Tsuchida ◽  
Hidetoshi Honda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Skin Condition ◽  
Soy Flour ◽  
Fermented Product
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