Exopolysaccharides production as affected by lactic acid bacteria and fermentation time

2007 ◽  
Vol 100 (4) ◽  
pp. 1419-1423 ◽  
Author(s):  
T.Y. Lin ◽  
M.-F. Chang Chien
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Time ◽  
Exopolysaccharides Production

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Property ◽  
Physicochemical Properties ◽  
Lactobacillus Species ◽  
Fermentation Time ◽  
Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

Effect of Catfish Bone Hydrolysate Addition to Milk in Yogurt Manufacturing

2011 ◽  
Vol 236-238 ◽  
pp. 2852-2855
Author(s):  
Xiao Qing Ren ◽  
Li Zhen Ma ◽  
Ju Chu
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Time ◽  
Texture Attributes ◽  
Scanning Electron

The effects of milk supplementation with catfish bone hydrolysate (CBH) at levels of 0, 0.05, 0.15, and 0.5 % on the pH, lactic acid bacteria count (LABC), fermentation time, texture attributes and microstructure of yogurt were investigated. The addition of CBH stimulated acidification and reduced fermentation time (P < 0.05). In comparison with the control yogurt, CBH caused a decrease in product firmness, consistency, cohesiveness and index of viscosity/consistency. The additon of 0.5% CBH produced a higher decrease (P < 0.05). Scanning electron microscopy showed that CBH caused changes in microstructure of yogurt that had a coarser, less cross-linked microstructure than control yogurt.

scholarly journals INVESTIGATION OF THE INFLUENCE OF ASCORBIC ACID ON THE TITER OF LACTIC ACID BACTERIA AND TEST FERMENTATION

2021 ◽  
Vol 1 (38) ◽  
pp. 123-133
Author(s):  
I. Korniienko
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Redox Potential ◽  
Unsaturated Fatty Acids ◽  
Total Content ◽  
Correct Selection ◽  
Fermentation Time ◽  
Biochemical Processes

The use of modern biotechnological approaches in the field of baking allows to improve the quality of finished products, reduce the duration of the technological cycle and increase the functional properties of bread. The aim of the study was to study the effect of ascorbic acid on the intensity of fermentation processes during dough maturation. The task of the work is to establish the optimal amount of improver — ascorbic acid, taking into account organoleptic, microbiological and structural-mechanical quality indicators. The intensity of microbiological and biochemical processes during dough maturation (fermentation) directly depends on the concentration of hydrogen ions compared to the total content of acid-reactive products, as well as redox potential, titrated acidity and titer of fermentation microflora.The introduction of ascorbic acid in the amount of 0.1—0.12 g/kg of flour, the fermentation time of the dough was reduced from 270 to 225 minutes, the speed and completeness of redox reactions (redox potential  -50 mV) were increased. redox potential reactions catalyzed by the enzymes peroxidases and catalases are associated with the oxidation of unsaturated fatty acids, which promote the action of lipoxygenase by disrupting its inhibitor - hydrogen peroxide. Experiments have confirmed the activation of the fermenting microflora of the dough and the increase of its titer. Indicators of active (pH 4.66—4.51) and titrated acidity (6.0—6.5 degrees Turner) are within the limits that fully meet the optimal conditions for the cultivation of lactic acid bacteria, which indicates the correct selection of the amount of ascorbic acid and the composition of the nutritious flour mixture.

scholarly journals SIFAT KIMIA DAN MIKROBIOLOGI BAKASANG IKAN OCI (Rastrelliger sp) DENGAN LAMA FERMENTASI YANG BERBEDA

Pro Food ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 397
Author(s):  
Anto Anto ◽  
Deyvie Xyzquolyna ◽  
Viene Valentine H. Ali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Design Pattern ◽  
Research Method ◽  
Ph Value ◽  
Fermentation Time ◽  
Fish Market ◽  
Randomized Design

ABSTRACT This study aimed to determine the effect of oci fermentation time on total microbes, total lactic acid bacteria, water content, protein content, and pH value. The oci fish used are fresh oci fish from the fish market in Gorontalo, then fermented for 0, 3, 10 and 15 days. The research method used the experimental method through a complete randomized design pattern using variance analysis followed by the Duncan test. For 15 days fermented, the pH value, water content and microbial total decreased, but the protein content and the number of lactic acid bacteria increased. The bakasang of oci at the end of fermentation has a total lactic acid bacteria of 2.51x107 CFU/g, the water content of 65.56%, the protein content of 5.98%, and pH value of 6.0. Keywords: oci fish, fermentation, bakasang, lactic acid bacteria   ABSTRAK Tujuan penelitian ini adalah untuk menganalisa sifat kimia dan mikrobiologi bakasang ikan oci dengan lama fermentasi yang berbeda. Ikan oci yang digunakan adalah ikan oci segar dari pasar ikan di Gorontalo, lalu difermentasi selama 3, 10 dan 15 hari. Parameter pengamatannya meliputi sifat kimia yang terdiri dari kadar air, kadar protein, nilai pH. Sedangkan sifat mikrobiologi yang diamati yaitu total mikroba dan total bakteri asam laktat. Metode penelitian ini menggunakan rancangan acak lengkap dan analisis sidik ragam dilanjutkan dengan uji Duncan. Selama 15 hari difermentasi, nilai pH, kadar air dan total mikroba menurun, namun kadar protein dan jumlah bakteri asam laktat mengalami peningkatan. Bakasang ikan oci pada akhir fermentasi mempunyai total bakteri asam laktat 2,51x107 cfu/g, kadar air 65,56%, kadar protein 5,98%, dan nilai pH 6,0. Kata kunci: ikan oci, fermentasi, bakasang, bakteri asam laktat

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

scholarly journals NIRA LONTAR SEBAGAI KANDIDAT DALAM MEMPERTAHANKAN KANDUNGAN PROTEIN SILASE JEROAN IKAN CAKALANG

2012 ◽  
Vol 8 (3) ◽  
pp. 91
Author(s):  
Yandres Nelson Hege ◽  
I Ketut Suwetja ◽  
Frans G Ijong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Total Acid ◽  
Tuna Fish ◽  
Fermentation Time ◽  
Spoilage Bacteria

Jeroan ikan sebagai limbah dari pengelolaan ikan cakalang panggang di Kupang, Nusa Tenggara Timur dapat dimanfaatkan untuk membuat silase dengan menambahkan bahan nira lontar (Borassus flabellifer) yang telah mengalami fermentasi. Fermentasi dilakukan selama 0–15 hari dan pengujian terhadap total asam, pH, serta kadar protein kasar dilakukan secara teratur. Hasil yang diperoleh menunjukkan bahwa penambahan nira lontar yang telah difermentasi ke dalam jeroan ikan cakalang pada semua konsentrasi secara nyata memberi­kan pengaruh terhadap pertumbuhan bakteri asam laktat dan menekan pertumbuhan bakteri pembusuk, hal ini erat kaitannya dengan kandungan asam (total asam) nira lontar yang berkontribusi terhadap penurunan pH bahan fermentasi. Produk silase jeroan ikan cakalang terbaik, ditinjau dari aspek kadar protein kasar, adalah pada perlakuan konsentrasi nira lontar 10% dengan lama fermentasi 24 jam yang memiliki kandungan protein sebesar 15,46% dari berat basah bahan fermentasi (silase). Kata kunci: Silase, jeroan ikan cakalang, nira lontar, fermentasi   The innards from fresh tuna fish grill in Kupang, Nusa Tenggara Timur can be used to make silage with addition of fermented sap of lontar palm (Borassus flabellifer). Fermentation was carried out for 0–15 days and regularly tested for total acid, pH, as well as the crude protein content. The results showed that the addition of palm sap that has been fermented into the innards of tuna at all concentrations significantly impact the growth of lactic acid bacteria and suppress the growth of spoilage bacteria, it is closely related to the acid content (total acid) that contribute to the palm sap decrease in pH of fermentation ingredients. Tuna offal silage products best viewed from the aspect of the content of crude protein in the treatment of palm sap concentration of 10% with a 24-hour fermentation time which has a protein content of 15.46% by weight of the wet ingredients fermentation (silage). Keywords: Silage, tuna offal, lontar palm sap, fermentation

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