D-Lactic acid production from Cistus ladanifer residues: Co-fermentation of pentoses and hexoses by Escherichia coli JU15

2022 ◽  
Vol 177 ◽  
pp. 114519
Author(s):  
Júnia Alves-Ferreira ◽  
Florbela Carvalheiro ◽  
Luís C. Duarte ◽  
Ana R.P. Ferreira ◽  
Alfredo Martinez ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Cistus Ladanifer

Inhibitory Activity of Cheese Whey Fermented with Kefir Grains

2011 ◽  
Vol 74 (1) ◽  
pp. 94-100 ◽  
Author(s):  
A. LONDERO ◽  
R. QUINTA ◽  
A. G. ABRAHAM ◽  
R. SERENO ◽  
G. DE ANTONI ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Cheese Whey ◽  
Lactic Acid Production ◽  
Reaction Products ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Fermentation Products ◽  
E Coli ◽  
Kefir Grains

We investigated the chemical and microbiological compositions of three types of whey to be used for kefir fermentation as well as the inhibitory capacity of their subsequent fermentation products against 100 Salmonella sp. and 100 Escherichia coli pathogenic isolates. All the wheys after fermentation with 10% (wt/vol) kefir grains showed inhibition against all 200 isolates. The content of lactic acid bacteria in fermented whey ranged from 1.04 × 107 to 1.17 × 107 CFU/ml and the level of yeasts from 2.05 × 106 to 4.23 × 106 CFU/ml. The main changes in the chemical composition during fermentation were a decrease in lactose content by 41 to 48% along with a corresponding lactic acid production to a final level of 0.84 to 1.20% of the total reaction products. The MIC was a 30% dilution of the fermentation products for most of the isolates, while the MBC varied between 40 and 70%, depending on the isolate. The pathogenic isolates Salmonella enterica serovar Enteritidis 2713 and E. coli 2710 in the fermented whey lost their viability after 2 to 7 h of incubation. When pathogens were deliberately inoculated into whey before fermentation, the CFU were reduced by 2 log cycles for E. coli and 4 log cycles for Salmonella sp. after 24 h of incubation. The inhibition was mainly related to lactic acid production. This work demonstrated the possibility of using kefir grains to ferment an industrial by-product in order to obtain a natural acidic preparation with strong bacterial inhibitory properties that also contains potentially probiotic microorganisms.

D-Lactic Acid Production from Xylose in Engineered Escherichia coli SZ470

2013 ◽  
Vol 641-642 ◽  
pp. 721-724
Author(s):  
Zhao Min Zheng ◽  
Tian Tian ◽  
Jin Hua Wang ◽  
Yong Ze Wang ◽  
Sheng De Zhou
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Acid Production ◽  
Shake Flask ◽  
Lactic Acid Production ◽  
Lactate Production ◽  
Pyruvate Decarboxylase ◽  
Genetically Engineered ◽  
Acetate Production ◽  
A Minor

WD100, knocked out adhE of Escherichia coli SZ470 and inserted ldhA into Escherichia coli WD01, was genetically engineered to utilize xylose. D-lactate production was investigated for shake flask cultures with xylose. In 64h WD100 produce 10.1g/L D-lactate in the shaking flask And it consumed 25g/L xylose during the ending of fermentation.This volumetric productivity with xylose is 0.14 g·L-1·h-1.Because of pyruvate decarboxylase (poxB) expressed in flask fermention,acetate production was up to 4.7g/L.Succinate,formate,ethanol was also produced as a minor product during fermentation.

scholarly journals Antimicrobial Activities of Five Strains Of Lactococcus Isolated from Beef Against Indicator Organisms of Public Health Significance

2016 ◽  
Vol 4 (10) ◽  
pp. 887 ◽  
Author(s):  
Olusegun Ayodele Olaoye
Keyword(s):  
Escherichia Coli ◽  
Pseudomonas Aeruginosa ◽  
Lactic Acid ◽  
Bacillus Cereus ◽  
Yersinia Enterocolitica ◽  
Acid Production ◽  
Antimicrobial Agents ◽  
Lactic Acid Production ◽  
Antimicrobial Activities ◽  
Indicator Organisms

Five strains of Lactococcus, including L. garviae K2, L. piscium SU4, L. lactis subsp. cremoris E22, L. plantarum L7 and L. lactis subsp. hordinae E91 were screened for production of antimicrobial agents. The strains were also analysed for antimicrobial activities against spoilage and pathogenic organisms, including Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, Klebsiella pneumoniae, Listeria monocytogenes, Bacillus cereus and Pseudomonas fluorescens. Result revealed that L. piscium SU4, L. plantarum L7 and L. lactis subsp. cremoris E22 had lactic acid production (g/107 colony forming units, CFU) of 7.23, 7.20 and 7.19. The value of 6.83 recorded as lactic acid produced by L. garviae K2 was significantly different from those obtained for others. The highest acetic acid production (3.55 g/107 CFU) was recorded for L. garviae K2 while L. piscium SU4 had the lowest (2.99 g/107 CFU). L. lactis subsp. hordinae E91 had diacetyl production of 71.99 (µg/107 CFU), which was higher than those recorded for other Lactococcus strains. Test for antimicrobial activities showed that Escherichia coli NCTC 86, Yersinia enterocolitica NCTC 10460, Pseudomonas aeruginosa NCIMB 10848, Bacillus cereus NCTC 21113 and Pseudomonas flourescens recorded higher susceptibilities to the antimicrobial action of the Lactococcus strains than others; zones of inhibition of 5 mm and above were recorded for the indicator organisms compared to lower values (

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