Effect of lactic acid bacteria on fatty acid composition of phospholipids of yeast grown in Kimoto

1994 ◽  
Vol 77 (6) ◽  
pp. 716
Author(s):  
Haruhiko Mizoguchi ◽  
Shodo Hara
Keyword(s):  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Acid Composition

Gas Chromatographic Analysis of Cellular Fatty Acids in the Identification of Foodborne Bacteria

1995 ◽  
Vol 58 (11) ◽  
pp. 1234-1240 ◽  
Author(s):  
P. WAUTHOZ ◽  
M. EL LIOUI ◽  
J. DECALLONNE
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Acid Composition ◽  
Single Species ◽  
Characterization Methods ◽  
Cellular Fatty Acids ◽  
Foodborne Bacteria

The cellular fatty acid composition of about 160 strains of Bacillus, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus was analyzed in order to identify foodborne bacteria. In a first step, the reproducibility of the procedure, from the bacterial growth to the extraction and analysis conditions, was evaluated. The stability of fatty acid composition under controlled conditions was confirmed through high similarity levels (So ≥ 94). Secondly, intraspecies similarity was estimated. The existence of low values (So ≤ 79) was demonstrated within each of the four groups of strains investigated, which stressed the importance of analyzing a high number of reference strains in each species. The intraspecies similarity was maximal under optimal growth conditions. Finally, interspecies similarity was compared to intraspecies similarity. The best results of discrimination between species was obtained for the heterogeneous genus Bacillus, for which the 12 species studied could be separated into 6 clusters at a similarity level of 79. The association of 27 species of lactic acid bacteria into 8 clusters should be useful to confirm results of other characterization methods. Only 3 clusters were formed for the 16 Enterobacteriaceae species studied. The genus Salmonella could not be discriminated. The 10 Staphylococcus species were separated into 5 clusters. Coagulase-positive and -negative strains were not differentiated. Since the fatty acid composition did not usually appear specific to single species, characterization of foodborne bacteria by the analysis of their cellular fatty acids should be used to complement other taxonomic methods.

scholarly journals Change of Fatty Acids Compositions (Omega 3, 6, 9) from Milkfish (Chanos chanos Forsk) Bekasam Fermented with Different Carbohydrates Sources

Omni-Akuatika ◽  
2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Saga Gerlaping Negari ◽  
Eko Nurcahya Dewi ◽  
Laras Rianingsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Acid Composition ◽  
Chanos Chanos ◽  
Brown Sugar ◽  
Significant Difference ◽  
Different Sources

Bekasam is one of fermentation products made from Milkfish (Chanos chanos Forsk). The aim of this study was to determine the effect of different sources of carbohydrates on fermented waste to fatty acid composition. The method used was experimental laboratories using Completely Randomized Design. The treatment applied was the use of different carbohydrate sources of rice, brown sugar and garlic in the milkfish bekasam production using 3 repetitions. The data were analyzed using Analysis of Variance and continued by Honestly Significant Difference test if there was any effect on the treatment given. The results showed that the difference of carbohydrate sources during fermentation process could affect the composition of fatty acids. Lactic acid bacteria use carbohydrate sources as energy to grow and then hydrolyze fat into fatty acids. The best result was bekasam with the sources of carbohydrate of rice with total value of Lactic Acid Bacteria 7,888 log cfu/g, Total Volatile Base Nitrogen value 34,796 mgN/100ml, lipid content 0,055% and the highest fatty acids compositions. The results of the study showed that the use of different sources of carbohydrate on bekasam had significant effect (P<5%) on the fatty acid composition on bekasam.

Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature†

1998 ◽  
Vol 61 (6) ◽  
pp. 683-687 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
THOMAS A. FOGLIA ◽  
BENNE S. MARMER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Listeria Monocytogenes ◽  
Heat Resistance ◽  
Acid Composition ◽  
Growth Temperature ◽  
D Values

The objective of this study was to determine the influence of pH, acidulant, and growth temperature history on the heat resistance and fatty acid composition of Listeria monocytogenes Scott A. Cells were grown to late exponential phase (OD600 = 0.6) at 10, 19, or 37°C in brain heart infusion broth acidified to pH 5.4 or 7 with either acetic or lactic acid. Thermal death times at 60°C subsequently were determined by using a submerged-coil heating apparatus. The surviving cell population was enumerated by spiral-plating heated samples onto tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. The thermal resistance of cells cultured at a particular temperature was significantly lower (P &lt; 0.05) when lactic acid was used to acidify the medium to pH 5.4. Regardless of acid identity, D values significantly decreased (P &lt; 0.05) with increased growth temperature when the pH of the growth medium was 5.4, whereas D values significantly increased (P &lt; 0.05) with increased temperature at pH 7. At pH 5.4 adjusted with lactic acid, D values were 1.30, 1.22, and 1.14 min for cells grown at 10, 19, and 37°C, respectively. At pH 5.4 adjusted with acetic acid, L. monocytogenes failed to grow at 10°C; the D values were 1.32 and 1.22 min when the cells were grown at 19 and 37°C, respectively. At pH 7, the D values were 0.95, 1.12, and 1.28 min with lactic acid and 0.83, 0.93, and 1.11 min with acetic acid at 10, 19, and 37°C, respectively. The most abundant fatty acids (44 to 82%) were branched-chain saturated fatty acids (anteiso- and iso-C15:0 and iso-C17:0) regardless of pH, acidulant, or growth temperature. However, there was an increase in C15:0 isomers at the expense of iso-C17:0 when the growth temperature was lowered from 37 to 10°C. While variable changes in longer-chain fatty acids were found, the percentage of longer-chain (C16 and C18) fatty acids was greatest when L. monocytogenes was grown at 37°C regardless of pH or acidulant. This study demonstrates that the heat resistance of L. monocytogenes depends upon its growth conditions.

scholarly journals Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk

2018 ◽  
Vol 6 (2) ◽  
pp. 491-499 ◽  
Author(s):  
Elmira Tasturganova ◽  
Fatima Dikhanbaeva ◽  
Alexandr Prosekov ◽  
Gulzat Zhunusova ◽  
Bagila Dzhetpisbaeva ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Fatty Acid Composition ◽  
Lactic Acid ◽  
Fatty Acid ◽  
Propionic Acid ◽  
Acid Composition ◽  
Dairy Products ◽  
Acetic Acid Bacteria ◽  
Camel Milk

Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.

Platelet Aggregation in Finnish Men and Its Relation to Fatty Acids in Platelets, Plasma and Adipose Tissue

1985 ◽  
Vol 54 (03) ◽  
pp. 563-569 ◽  
Author(s):  
M K Salo ◽  
E Vartiainen ◽  
P Puska ◽  
T Nikkari
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Platelet Aggregation ◽  
Acid Composition ◽  
Saturated Fatty Acids ◽  
Free Living ◽  
Ω3 Fatty Acids ◽  
Induced Aggregation

SummaryPlatelet aggregation and its relation to fatty acid composition of platelets, plasma and adipose tissue was determined in 196 randomly selected, free-living, 40-49-year-old men in two regions of Finland (east and southwest) with a nearly twofold difference in the IHD rate.There were no significant east-southwest differences in platelet aggregation induced with ADP, thrombin or epinephrine. ADP-induced platelet secondary aggregation showed significant negative associations with all C20-C22 ω3-fatty acids in platelets (r = -0.26 - -0.40) and with the platelet 20: 5ω3/20: 4ω 6 and ω3/ ω6 ratios, but significant positive correlations with the contents of 18:2 in adipose tissue (r = 0.20) and plasma triglycerides (TG) (r = 0.29). Epinephrine-induced aggregation correlated negatively with 20: 5ω 3 in plasma cholesteryl esters (CE) (r = -0.23) and TG (r = -0.29), and positively with the total percentage of saturated fatty acids in platelets (r = 0.33), but had no significant correlations with any of the ω6-fatty acids. Thrombin-induced aggregation correlated negatively with the ω3/6ω ratio in adipose tissue (r = -0.25) and the 20: 3ω6/20: 4ω 6 ratio in plasma CE (r = -0.27) and free fatty acids (FFA) (r = -0.23), and positively with adipose tissue 18:2 (r = 0.23) and 20:4ω6 (r = 0.22) in plasma phospholipids (PL).The percentages of prostanoid precursors in platelet lipids, i. e. 20: 3ω 6, 20: 4ω 6 and 20 :5ω 3, correlated best with the same fatty acids in plasma CE (r = 0.32 - 0.77) and PL (r = 0.28 - 0.74). Platelet 20: 5ω 3 had highly significant negative correlations with the percentage of 18:2 in adipose tissue and all plasma lipid fractions (r = -0.35 - -0.44).These results suggest that, among a free-living population, relatively small changes in the fatty acid composition of plasma and platelets may be reflected in significant differences in platelet aggregation, and that an increase in linoleate-rich vegetable fat in the diet may not affect platelet function favourably unless it is accompanied by an adequate supply of ω3 fatty acids.

Health Benefits of Pumpkin Seed and Nutrition Profile of 35 Pumpkin Accessions

EDIS ◽  
2017 ◽  
Vol 2017 (6) ◽  
Author(s):  
Geoffrey M. Meru ◽  
Yuqing Fu ◽  
Dayana Leyva ◽  
Paul Sarnoski ◽  
Yavuz Yagiz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Health Benefits ◽  
Pumpkin Seed ◽  
Production Practices

This article aims to summise production and nutrition aspects of pumpkin seed. Specifically, it focuses on health benefits of the seeds, production practices and provides data on the oil, protein and fatty acid composition of 35 pumpkin accessions.  

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