Effect of temperature on chitin and astaxanthin recoveries from shrimp waste using lactic acid bacteria

2009 ◽  
Vol 100 (11) ◽  
pp. 2849-2854 ◽  
Author(s):  
Neith Pacheco ◽  
Mónica Garnica-González ◽  
Jessica Y. Ramírez-Hernández ◽  
Belem Flores-Albino ◽  
Miquel Gimeno ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Effect Of Temperature ◽  
Shrimp Waste

Modeling and Predicting the Growth of Lactic Acid Bacteria in Lightly Preserved Seafood and Their Inhibiting Effect on Listeria monocytogenes

2007 ◽  
Vol 70 (11) ◽  
pp. 2485-2497 ◽  
Author(s):  
OLE MEJLHOLM ◽  
PAW DALGAARD
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Chemical Characterization ◽  
Effect Of Temperature ◽  
Inhibiting Effect ◽  
Smoked Salmon ◽  
Boundary Model ◽  
Parameter Values ◽  
Separate Product

A cardinal parameter model was developed to predict the effect of diacetate, lactate, CO2, smoke components (phenol), pH, NaCl, temperature, and the interactions between all parameters on the growth of lactic acid bacteria (LAB) in lightly preserved seafood. A product-oriented approach based on careful chemical characterization and growth of bacteria in ready-to-eat seafoods was used to develop this new LAB growth model. Initially, cardinal parameter values for the inhibiting effect of diacetate, lactate, CO2, pH, and NaCl–water activity were determined experimentally for a mixture of LAB isolates or were obtained from the literature. Next, these values and a cardinal parameter model were used to model the effect of temperature (Tmin) and smoke components (Pmax). The cardinal parameter model was fitted to data for growth of LAB (μmax values) in lightly preserved seafood including cold-smoked and marinated products with different concentrations of naturally occurring and added organic acids. Separate product validation studies of the LAB model resulted in average bias and accuracy factor values of 1.2 and 1.5, respectively, for growth of LAB (μmax values) in lightly preserved seafood. Interaction between LAB and Listeria monocytogenes was predicted by combining the developed LAB model and an existing growth and growth boundary model for the pathogen (O. Mejlholm and P. Dalgaard, J. Food Prot. 70:70–84). The performance of the existing L. monocytogenes model was improved by taking into account the effect of microbial interaction with LAB. The observed and predicted maximum population densities of L. monocytogenes in inoculated lightly preserved seafoods were 4.7 and 4.1 log CFU g−1, respectively, whereas for naturally contaminated vacuum-packed cold-smoked salmon the corresponding values were 0.7 and 0.6 log CFU g−1 when a relative lag time of 4.5 was used for the pathogen.

Selection and characterization of potential probiotic Lactobacilli spp isolated from chicken feces may be used as a potent antibacterial agent

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Nazila Aazami ◽  
Enayatollah Kalantar ◽  
Helen Poormazaheri ◽  
Nassimeh Setayesh vali Pour ◽  
Gholamreza Salehi Jouzan
Keyword(s):  
Antibacterial Activity ◽  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Tolerance ◽  
Resistance Test ◽  
Effect Of Temperature ◽  
Rdna Sequencing

<italic>Lactobacillus</italic> strains commonly used as probiotics which possess some properties such as resistance to gastric acidity and bile salts, production of antimicrobial compounds, the ability to modulate immune responses, and adhesion to gut tissues. This study aimed to isolate, identify, production and characterization of the probiotic strains. Total of 10 digestive tracts of chickens fed without antibiotics for presence of <italic>Lactobacillus spp</italic> was evaluated. All isolates were grown with different conditions like effect of temperature, pH, pepsine, bile, sodium chloride tolerance, aggregation, adhesion and antibiotic resistance test tested and then antibacterial activity was determined.In this study, 34 lactic acid bacteria were investigated as putative probiotic candidates. Based on the molecular identification using 16S rDNA sequencing the isolates belonged to <italic>Lactobacillus</italic> species. The strains showed potent antibacterial activity. The results on acid tolerance showed that all the strains tested survived at pH 2.0 to 5.5. <italic>L. agilis</italic> strain M18, <italic>L. salivarius</italic> strain M10, <italic>L.vaginalis</italic> strains M8 and M19, and <italic>L. crispatus</italic> strains Or2 and M10 showed the lowest sensitivity to pepsine. All the studied Lactobacillus strains were able to grow at both 15 and 45°C . Five Lactobacillus strains adhered well to the Caco-2 cells. The result of antibiotic resistance test of 34 lactic acid bacteria showed that most of them were resistant or intermediate. Based on 34 <italic>Lactobacillus</italic> strains, <italic>L. vaginalis</italic> strain M8 and <italic>L. reuteri</italic> strain M6 were selected for the further in vivo assays and possible eventual use as prophylactic and therapeutic agent.

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

scholarly journals Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions

2006 ◽  
Vol 72 (1) ◽  
pp. 124-134 ◽  
Author(s):  
K. Koutsoumanis ◽  
A. Stamatiou ◽  
P. Skandamis ◽  
G.-J. E. Nychas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Sensory Analysis ◽  
Combined Effect ◽  
Effect Of Temperature ◽  
Ground Meat ◽  
Dynamic Temperature ◽  
Spoilage Bacteria ◽  
Meat Ph

ABSTRACT The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20°C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial association (e.g., lactic acid bacteria and Enterobacteriaceae) remained at lower levels. The results from microbiological and sensory analysis showed that changes in pseudomonad populations followed closely sensory changes during storage and could be used as a good index for spoilage of aerobically stored ground meat. The kinetic parameters (maximum specific growth rate [μmax] and the duration of lag phase [λ]) of the spoilage bacteria were modeled by using a modified Arrhenius equation for the combined effect of temperature and pH. Meat pH affected growth of all spoilage bacteria except that of lactic acid bacteria. The “adaptation work,” characterized by the product of μmax and λ(μmax × λ) was found to be unaffected by temperature for all tested bacteria but was affected by pH for pseudomonads and B. thermosphacta. For the latter bacteria, a negative linear correlation between ln(μmax × λ) and meat pH was observed. The developed models were further validated under dynamic temperature conditions using different fluctuating temperatures. Graphical comparison between predicted and observed growth and the examination of the relative errors of predictions showed that the model predicted satisfactorily growth under dynamic conditions. Predicted shelf life based on pseudomonads growth was slightly shorter than shelf life observed by sensory analysis with a mean difference of 13.1%. The present study provides a “ready-to-use,” well-validated model for predicting spoilage of aerobically stored ground meat. The use of the model by the meat industry can lead to effective management systems for the optimization of meat quality.

scholarly journals Influence of cultivation conditions on the growth activity of natural strains of lactic acid bacteria in winemaking

2020 ◽  
pp. 266-271
Author(s):  
Татьяна Николаевна Танащук ◽  
Максим Юрьевич Шаламитский ◽  
Е.В. Иванова
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Tween 80 ◽  
Effect Of Temperature ◽  
Cultivation Conditions ◽  
Factors Affecting ◽  
Cell Reproduction ◽  
Reproduction Study ◽  
Growth Activity

Характеристика ростовой активности молочнокислых бактерий (МКБ) виноделия является одним из основных критериев отбора штамма при проведении селекционных работ на лабораторном этапе определения условий его культивирования и сохранения. В работе представлены результаты изучения влияния температуры, рН среды культивирования и ее состава на ростовую активность штаммов МКБ виноделия родов Oenococcus (9 штаммов) и Lactobacillus (6 штаммов) с высокой декарбоксилирующей активностью. При проведении работ использовали методы и подходы, общепринятые при изучении микроорганизмов виноделия. Ростовую активность штаммов оценивали нефелометрическим методом по количеству биомассы, накопленной в процессе культивирования штаммов в различных условиях. Анализ полученных результатов, представленных в статье, позволил рекомендовать оптимальные значения рН и температуры для культивирования штаммов МКБ виноделия родов Lactobacillus и Oenococcus на стандартной среде MRS, а также целесообразность снижения рН среды при помощи яблочной кислоты для увеличения скорости размножения клеток. Изучение влияния таких компонентов среды, как глюкоза, пептон, Твин-80, гидроортофосфат калия, яблочная кислота на ростовую активность штаммов МКБ показало, что наиболее значимыми факторами, влияющими на их рост, являются глюкоза и яблочная кислота.. Влияние каждого фактора или их совокупности на ростовую активность МКБ может избирательно зависеть от культивируемого штамма, что подтверждает данные о генетическом разнообразии микроорганизмов данной группы и необходимости индивидуального подхода к выбору условий их культивирования. The characteristic of the growth activity of lactic acid bacteria (LAB) in winemaking is one of the main criteria of selecting a strain during the breeding work at the laboratory stage of determining the conditions for its cultivation and preservation. The article presents the results of study the effect of temperature, pH of the cultivation medium and its composition on the growth activity of winemaking LAB strains of the genera Oenococcus (9 strains) and Lactobacillus (6 strains) with high decarboxylating activity. In the working process we used methods and approaches generally accepted in the study of microorganisms in winemaking. Growth activity of strains was assessed by nephelometric method according to the amount of biomass accumulated in the process of cultivation strains under various conditions. The analysis of the results, presented in the article, made it possible to recommend the optimal pH and temperature values for the cultivation of LAB strains Lactobacillus and Oenococcus on a standard MRS medium, as well as the viability of decreasing the pH of the medium using malic acid to increase the speed of cell reproduction. Study of the influence of such environmental components as glucose, peptone, Tween-80, dipotassium hydrogenphosphate, malic acid on the growth activity of LAB strains showed that the most significant factors affecting growth are glucose and malic acid. Influence of each factor or their combination on the growth activity of LAB can selectively depend on the cultivated strain, confirming data of microorganism genetic diversity of the group and the necessity of an individual approach to the selection of cultivation conditions.

scholarly journals Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

2019 ◽  
Vol 57 (2) ◽  
pp. 238-248
Author(s):  
David Gómez-Ríos ◽  
Grace Navarro ◽  
Paola Monsalve ◽  
Rolando Barrera-Zapata ◽  
Rigoberto Ríos-Estepa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Aspen Plus ◽  
Pacific White Shrimp ◽  
Production Costs ◽  
Raw Material ◽  
Shrimp Waste ◽  
Gross Margin ◽  
The Impact

Chitin is an aminopolysaccharide of industrial interest commonly obtained from shrimp processing waste through chemical or biotechnological means. Current environmental concerns offer a stimulating perspective for chitin bioextraction with lactic acid bacteria since a considerable reduction in the use of corrosive and pollutant products is possible. Nevertheless, the efficiency of this bioprocess is still a matter of discussion. In this work, the experimental studies of chitin bioextraction from Pacific white shrimp (Litopenaeus vannamei) waste with a mixed culture of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are used in process simulation using Aspen Plus software for the analysis of the potential application of a bioprocess on plant scale. The experimental results of characterization in shake flasks and 1-litre bioreactor indicated that 50 h of fermentation with the mixed culture of lactic acid bacteria was enough to extract more than 90 % of minerals and proteins from the shrimp waste. The use of experimental parameters in the simulation allowed a reliable representation of the bioprocess yielding normalized root mean square values below 10 %. Simulation was used for the assessment of the impact of the raw material variability on the production costs and gross margin. In this regard, the gross margin of the operation ranged from 42 to 52 % depending on the raw material composition and product yield

Process parameters optimization and molecular studies on bacteriocin-producing lactic acid bacteria from ‘Kati’

2020 ◽  
Author(s):  
Aarinade Adejumoke Omotayo ◽  
Oladipo Oladiti Olaniyi ◽  
Bamidele Juliet Akinyele
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Fermented Food ◽  
Parameters Optimization ◽  
Effect Of Temperature ◽  
Tween 20 ◽  
Rrna Gene ◽  
Isolation And Identification ◽  
Heat Stable

This work described the isolation and identification of bacteriocin-producing lactic acid bacteria (LAB) from ‘Kati’(a sorghum based fermented food), and to evaluate the antibacterial effect of bacteriocin on selected pathogenic bacteria. The identities of the isolates were revealed to be as Lactobacillus plantarum, L. brevis, L. fermentum KAT1, L. fermentum KAT2 and Lactococcus lactis using 16S rRNA gene sequence analysis. Out of 28 LAB, five were found to inhibit selected pathogenic bacteria namely; Escherichia coli, Staphylococcus aureus, Salmonella typhimurium and Bacillus cereus. The unpurified bacteriocins produced by the isolated LAB were characterized with respect to the effect of temperature, pH and surfactant. The test isolates showed activities of 6400, 6400, 6400, 3200 and 1600 AU/ml respectively. Crude bacteriocin from L. brevis and L. lactis were the most heat stable at 121ºC for 60 min. Bacteriocins from L. plantarum, L. lactis and L. fermentum KAT1 showed the highest antibacterial activity and stability at pH 2.0 to 6.0. Exposure to Tween 20 increased the bacteriocin activity of the LAB isolates except for L. fermentum KAT2 where loss of activity occurred. The findings from this study suggest that bacteriocinogenic LAB present in ‘kati’ have potentials to inhibit pathogenic/spoilage microorganisms in foods.

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