Fermentative production of L-lactic acid from cassava flour wastewater by Lactobacillus rhamnosus RL-1

Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized. In this study, 11 strains of Lactobacillus strains were assayed for β-glucosidase activity, and only Lactobacillus rhamnosus L08 (L. rhamnosus L08) showed high cell-membrane associated β-glucosidase activity. We then evaluated the effects of fermentation of apple pomace using the selected strain, focusing on the biotransformation of polyphenols and antioxidant capacity. We found that L. rhamnosus L08 fermentation significantly reduced the contents of quercitrin and phlorizin in apple pomace, while increasing the contents of quercetin and phloretin. The contents of gallic acid, epicatechin acid, caffeic acid, and ferulic acid were also increased in apple pomace after fermentation. In addition, the antioxidant activities of apple pomace were enhanced during fermentation, based on the bioconversion of phenolic profiles. Our results demonstrate that lactic acid bacteria fermentation is a promising approach to enhance the bioactivity of phenolic compounds in apple pomace. Moreover, this study demonstrates that, as a valuable processing by-product with bioactive components, apple pomace can be used in the food industry to provide economic benefits.

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pH-, Lactic Acid-, and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium

Applied and Environmental Microbiology ◽

10.1128/aem.71.10.6008-6013.2005 ◽

2005 ◽

Vol 71 (10) ◽

pp. 6008-6013 ◽

Cited By ~ 156

Author(s):

Domitille Fayol-Messaoudi ◽

Cédric N. Berger ◽

Marie-Hélène Coconnier-Polter ◽

Vanessa Liévin-Le Moal ◽

Alain L. Servin

Keyword(s):

Lactic Acid ◽

Growth Phase ◽

Salmonella Enterica ◽

Lactobacillus Rhamnosus ◽

Stationary Growth Phase ◽

Exponential Growth Phase ◽

Killing Activity ◽

Serovar Typhimurium ◽

Probiotic Strains ◽

Probiotic Lactobacilli

ABSTRACT The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.

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The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200553040033 ◽

2005 ◽

Vol 53 (4) ◽

pp. 33-42

Author(s):

Petr Doležal ◽

Dušan Kořínek ◽

Jan Doležal ◽

Václav Pyrochta

Keyword(s):

Lactic Acid ◽

Ph Value ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Brevis ◽

Water Soluble ◽

Bacterial Strains ◽

Total Acid ◽

Ethanol Content ◽

Fermentation Quality ◽

Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

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PELATIHAN PEMBUATAN MIE DARI BAHAN DASAR TEPUNG MODIFIED CASAVA FLOUR (Mocaf) SEBAGAI UPAYA PENINGKATAN WAWASAN PENGETAHUAN DAN PELUANG USAHA BAGI IBU-IBU PKK DI DESA JAYA SAKTI MUARAGEMBONG KABUPATEN BEKASI

Sarwahita ◽

10.21009/sarwahita.121.09 ◽

2015 ◽

Vol 12 (1) ◽

pp. 54-62

Author(s):

I. Gusti Ayu Ngurah S

Keyword(s):

Lactic Acid ◽

Organic Acids ◽

Wheat Flour ◽

Selling Price ◽

Cassava Flour ◽

New Knowledge ◽

Materials Used ◽

The Village ◽

Further Development

ABSTRAK Pengabdian ini mempunyai tujuan untuk memberikan pengetahuan dan pengajaran mengenai pembuatan tepung mocaf dan penggunaannya sebagai bahan dasar pengganti tepung terigu dalam pembuatan mie sehingga dapat membantu ibu-ibu di Desa Jaya Sakti dalam memenuhi kebutuhan mereka membuat mie dari tepung mocaf dengan harapan hasil produk dapat dijual sehingga dapat menambah income bagi keluarga mereka. Khalayak sasaran adalah Ibu-ibu PKK dan warga sekitar Desa Jaya Sakti. Pelatihan ini di laksanakan dalam satu kali pertemuan, Pertemuan dilakukan di rumah Kepala Desa Jaya Sakti Muaragembong Bekasi Pertemuan diawali dengan pembukaan kemudian memberikan materi dan praktek pembuatan tepung mocaf, dan pembuatan mie dari tepung mocaf. Untuk bahan dasar mie tepung mocaf digunakan yang telah siap pakai. Tepung Mocaf (Modified Cassava Flour), adalah produk tepung dari ubi kayu/singkong yang diperoses menggunakan prinsip memodifikasi sel ubi kayu dengan cara fermentasi. Mikroba yang tumbuh menyebabkan perubahan karakteristik pada tepung yang dihasilkan, yaitu naiknya viskositas, kemampuan gelasi, daya rehidrasi, dan kemudahan melarutkan. Mikroba juga menghasilkan asam-asam organic, terutama asam laktat yang akan terimbibisi dalam tepung, dan ketika tepung itu diolah akan menghasilkan aroma dan citra rasa khas, yang dapat menutupi aroma dan citra rasa ubi kayu yang cenderung tidak menyenangkan konsumen. Tekstur dan warna tepung mocaf ini lebih halus dan lebih putih dari tepung terigu. Untuk pengembangan lebih lanjut, maka tepung mocaf diaplikasikan untuk membuat mie, selain nilai jualnya lebih baik lagi karena menghasilkan produk yang lain dan langsung bisa di konsumsi. Dari hasil kegiatan pengabdian ini terlihat antusias dari para peserta, karena mereka senang mendapatkan pengetahuan baru yang dapat mereka praktekkan di rumah masing- masing. ABSTRACTThis dedication aims to provide knowledge and teaching about making mocaf flour and its use as a substitute of wheat flour in making noodles so it can help mothers in Jaya Sakti Village in fulfilling their need to make noodles from mocaf flour in the hope that the product can be sold so that can increase income for their families.Target audiences are PKK mothers and residents around Jaya Sakti Village. Trainingthis was held in one meeting, the meeting was held at the Village Head's houseJaya Sakti Muaragembong BekasiThe meeting begins with the opening then gives the material and practice of making mocaf flour, and making noodles from mocaf flour. For basic materials used mocaf flour noodles that have been ready to use.Mocaf Flour (Modified Cassava Flour), is a flour product of cassava / cassava that is processed using the principle of modifying cassava cells by fermentation. Increased microbes cause characteristic changes in the resulting flour, namely increased viscosity, gelability, rehydration, and ease of dissolution. Microbes also produce organic acids, especially lactic acid which will be added to the flour, and when the flour is processed it will produce a distinctive flavor and taste image, which can mask the flavor and taste of cassava that tend to discomfort the consumer. The texture and color of the mocaf flour is finer and whiter than wheat flour.For further development, then the mocaf flour is applied tomaking noodles, in addition to the selling price is better because it produces other products and can directly in consumption.From the results of this devotional activity look enthusiastic from the participants, because they love to get new knowledge that they can practice in their homes.

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Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Preliminary hydrolysis and fermentation studies

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d210559 ◽

2020 ◽

Vol 21 (5) ◽

Author(s):

WHINY HARDIYATI ERLIANA ◽

Tri Widjaja ◽

ALI ALTWAY ◽

LILY PUDJIASTUTI

Keyword(s):

Lactic Acid ◽

Lignin Content ◽

Agricultural Waste ◽

Lactic Acid Production ◽

Lactobacillus Rhamnosus ◽

Lactobacillus Brevis ◽

Reducing Sugar ◽

Cellulose Content ◽

Acid Pretreatment ◽

Acid Fermentation

Abstract. Erliana WH, Widjaja T, Altway A, Pudjiastuti L. 2020. Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Hydrolysis and fermentation studies. Biodiversitas 21: 2281-2288. The increasing problems of global energy and the environment are the main reasons for developing products with new techniques through green methods. Sugar palm trunk waste (SPTW) has potential as agricultural waste because of its abundant availability, but it is not used optimally. This study was aimed to determine the effect of various microorganisms on increasing lactic acid production by controlling pH and temperature conditions in the fermentation process. SPTW contains 43.88% cellulose, 7.24% hemicellulose, and 33.24% lignin. The lignin content in SPTW can inhibit reducing sugar formation; the pretreatment process should remove this content. In the study, the pretreatment process was conducted using acid-organosolv. In the acid pretreatment, 0.2 M H2SO4 was added at 120oC for 40 minutes; organosolv pretreatment using 30% ethanol (v/v) at 107oC for 33 minutes was able to increase cellulose content by 56.33% and decrease lignin content by 27.09%. The pretreatment was followed by an enzymatic hydrolysis process with a combination of commercial cellulase enzymes from Aspergillus niger (AN) and Trichoderma reesei (TR), with variations of 0:1, 1:0, 1:1, 1:2 and 2:1. The best reducing sugar concentration was obtained with an AN: TR ratio of 1:2 to form reducing sugar from cellulose. Subsequently, lactic acid fermentation was carried out using lactic acid bacteria at 37oC and pH 6 incubated for 48 hours. The highest lactic acid concentration (33.292 g/L) was obtained using a mixed culture of Lactobacillus rhamnosus and Lactobacillus brevis to convert reducing sugar become lactic acid.

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Determination of Critical Point of pO2 Level in the Production of Lactic Acid by Lactobacillus rhamnosus

Journal of Applied Sciences ◽

10.3923/jas.2007.523.526 ◽

2007 ◽

Vol 7 (4) ◽

pp. 523-526 ◽

Cited By ~ 2

Author(s):

Maizirwan Mel ◽

Mohamed Ismail Abdul Kari ◽

Mohamad Ramlan Mohamed Sa ◽

Rohane Abdullah

Keyword(s):

Lactic Acid ◽

Critical Point ◽

Lactobacillus Rhamnosus

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Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

Microorganisms ◽

10.3390/microorganisms8020301 ◽

2020 ◽

Vol 8 (2) ◽

pp. 301

Author(s):

Fernando Sánchez-Juanes ◽

Vanessa Teixeira-Martín ◽

José Manuel González-Buitrago ◽

Encarna Velázquez ◽

José David Flores-Félix

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Rhamnosus ◽

Taxonomic Status ◽

Raw Milk ◽

Animal Origin ◽

Lactobacillus Curvatus ◽

Maldi Tof Ms ◽

Maldi Tof ◽

Tof Ms

Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

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Probiotic Bifunctionality of Bacillus subtilis—Rescuing Lactic Acid Bacteria from Desiccation and Antagonizing Pathogenic Staphylococcus aureus

Microorganisms ◽

10.3390/microorganisms7100407 ◽

2019 ◽

Vol 7 (10) ◽

pp. 407 ◽

Cited By ~ 7

Author(s):

Hadar Kimelman ◽

Moshe Shemesh

Keyword(s):

Staphylococcus Aureus ◽

Bacillus Subtilis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Lactobacillus Rhamnosus ◽

Probiotic Bacterium ◽

Probiotic Bacteria ◽

Mammalian Host ◽

Beneficial Effects

Live probiotic bacteria obtained with food are thought to have beneficial effects on a mammalian host, including their ability to reduce intestinal colonization by pathogens. To ensure the beneficial effects, the probiotic cells must survive processing and storage of food, its passage through the upper gastrointestinal tract (GIT), and subsequent chemical ingestion processes until they reach their target organ. However, there is considerable loss of viability of the probiotic bacteria during the drying process, in the acidic conditions of the stomach, and in the high bile concentration in the small intestine. Bacillus subtilis, a spore-forming probiotic bacterium, can effectively maintain a favorable balance of microflora in the GIT. B. subtilis produces a protective extracellular matrix (ECM), which is shared with other probiotic bacteria; thus, it was suggested that this ECM could potentially protect an entire community of probiotic cells against unfavorable environmental conditions. Consequently, a biofilm-based bio-coating system was developed that would enable a mutual growth of B. subtilis with different lactic acid bacteria (LAB) through increasing the ECM production. Results of the study demonstrate a significant increase in the survivability of the bio-coated LAB cells during the desiccation process and passage through the acidic environment. Thus, it provides evidence about the ability of B. subtilis in rescuing the desiccation-sensitive LAB, for instance, Lactobacillus rhamnosus, from complete eradication. Furthermore, this study demonstrates the antagonistic potential of the mutual probiotic system against pathogenic bacteria such as Staphylococcus aureus. The data show that the cells of B. subtilis possess robust anti-biofilm activity against S. aureus through activating the antimicrobial lipopeptide production pathway.

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