Lactic acid bacteria modulate organic acid production during early stages of food waste composting

Combining the fibres wheat dextrin (WD), partially hydrolysed guar gum (PHGG) and inulin with probiotics Lactobacillus acidophilus NCFM (NCFM) or Bifidobacterium lactis HN019 (HN019) may enhance bacterial metabolites leading to a healthier gut community. The aim of this study was to determine whether WD, PHGG and inulin or NCFM and HN019 alone generate a more favourable gut bacterial community than when combined. A secondary aim was to assess organic acid production following prebiotics, probiotics and synbiotic fermentation. An in vitro gut model batch culture fermentation was run for 72h. Samples were collected for bacterial enumeration (fluorescent in situ hybridisation combined with flow cytometry) and organic acid production (gas chromatography). Inulin and HN019 combination significantly increased bifidobacteria compared to inulin alone. Additionally, a significant increase in lactic acid bacteria, Bacteroides and Clostridium coccoides-Eubacterium rectale was found in the inulin containing probiotic vessels. The WD and PHGG vessels combined with the probiotic did not show any alteration in bacterial metabolism compared to the dietary fibres alone. In conclusion, synbiotic inulin combined with either HN019 or NCFM may help to enhance bacterial metabolites and cross-feeding to lead to a prolonged elevation in Bifidobacterium spp., and lactic acid bacteria.

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Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

Beneficial Microbes ◽

10.3920/bm2011.0037 ◽

2012 ◽

Vol 3 (1) ◽

pp. 23-32 ◽

Cited By ~ 4

Author(s):

A. Do Carmo ◽

M. De Oliveira ◽

D. Da Silva ◽

S. Castro ◽

A. Borges ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Acid Production ◽

Food Preservation ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Probiotic Properties ◽

Organic Acid Production ◽

Probiotic Lactobacillus ◽

Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

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INFLUENCE OF FORMIC ACID AND FORMALIN ON THE PRODUCTION OF ORGANIC ACID IN DIRECT-CUT ALFALFA SILAGE

Canadian Journal of Plant Science ◽

10.4141/cjps73-014 ◽

1973 ◽

Vol 53 (1) ◽

pp. 81-85 ◽

Cited By ~ 4

Author(s):

T. R. DAVIDSON ◽

K. R. STEVENSON ◽

J. BUCHANAN-SMITH

Keyword(s):

Lactic Acid ◽

Formic Acid ◽

Organic Acid ◽

Acid Production ◽

Volatile Fatty Acids ◽

Lactic Acid Production ◽

Test Tube ◽

Organic Acid Production ◽

Subsequent Degradation ◽

Forage Harvester

Early bloom alfalfa (Medicago sativa cult Saranac), at 22.5% dry matter, was harvested with a forage harvester. Formic acid (85% solution) and formalin (37.5% solution) and various combinations of mixtures were applied to the forage on a fresh weight basis at rates of 0.33, 0.50, and 0.66%. A sample of the treated material was ensiled in test tube silos fitted with fermentation locks. At various time intervals, analyses were made to follow the patterns of organic acid production. In untreated silage, the pH dropped to 4.3 with high lactic acid production, but after 39 days, the pH began to rise as lactic acid was degraded by Clostridia. Formic acid at 0.33 and 0.50% delayed but did not prevent either lactic acid production or subsequent degradation. Formic acid (0.66%) and all rates of formalin depressed lactic acid production. The production of butyric, isobutyric, and isovaleric acids was depressed to low levels only at the 0.66% rate of treatments. Formic acid was more effective than formalin in depressing volatile fatty acids. The formic–formalin mixtures gave results intermediate to separate applications of formic acid and formalin for all parameters analyzed.

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Effects Of pH, Temperature And Salinity In Growth And Organic Acid Production Of Lactic Acid Bacteria Isolated From Penaeid Shrimp Intestine

ILMU KELAUTAN Indonesian Journal of Marine Sciences ◽

10.14710/ik.ijms.20.4.187-194 ◽

2015 ◽

Vol 20 (4) ◽

pp. 187 ◽

Cited By ~ 1

Author(s):

Subagiyo Subagiyo ◽

Sebastian Margino ◽

Triyanto Triyanto ◽

Wilis Ari Ari Setyati1,2

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactic Acid Production ◽

Growth Curves ◽

Penaeid Shrimp ◽

Organic Acid Production ◽

Nacl Concentration ◽

Initial Ph ◽

Effects Of Ph

Bakteri asam laktat telah lama dikembangkan sebagai probiotik. Penentuan kondisi lingkungan yang optimum untuk pertumbuhan sel serta asam organik memberikan gambaran aktivitas optimum untuk kinerja probiotik baik dalam sistem fisiologi inang maupun dalam sistem bioproses untuk produksi sel dan metabolit. Penelitian ini bertujuan untuk mengetahui pengaruh faktor lingkungan (pH, suhu dan salinitas) terhadap pertumbuhan dan produksi total asam organik tiga isolat bakteri asam laktat yang telah diseleksi dari intestinum udang penaeid. Eksperimen menggunakan medium deMan, Rogosa and Sharpe (MRS) cair. Perlakuan pH awal meliputi nilai pH 4, 5 dan 6. Perlakuan suhu meliputi suhu 25, 30 dan 35OC serta perlakuan salinitas meliputi salinitas 0,75 %, 1,5 % dan 3 %. Setiap interval 6 jam dilakukan pengambilan sampel kultur bakteri dan penghitungan pertumbuhan berdasarkan perubahan optical density (pada panjang gelombang 600 nm) sedangkan produksi asam laktat dianalisis dengan metode titrimetrik menggunakan NaOH 1 N sebagai larutan titrasinya. Berdasarkan hasil penelitian disimpulkan bahwa suhu, pH awal dan salinitas berpengaruh terhadap pertumbuhan dan produksi asam organik. Nilai kondisi lingkungan terbaik untuk pertumbuhan dapat berbeda dengan nilai terbaik untuk produksi asam organic. Hal ini ditunjukan oleh nilai laju pertumbuhan dan produksi asam laktat tertinggi dari tiga isolat uji terjadi pada suhu, pH awal dan salinitas yang berbeda. Isolat L12 tumbuh optimum pada suhu 30oC, pH awal 6 dan salinitas 0,75%. Isolat L14 tumbuh optimum pada suhu 30oC, pH awal 6 dan salinitas 1.5%. Isolat L 21 tumbuh optimum pada suhu 30 oC, pH awal 6 dan salinitas 1.5%. Kata kunci: bakteri asam laktat, suhu, pH, salinitas, asamorganik, pertumbuhan, Lactic acid bacteria are widely distributed in intestinal tracts of various animals where they live as normal flora.Strains of lactic acid bacteria are the most common microbes employed as probiotics, The optimum condition for growth are important to mass production and to determined parameters most suitable for growth. The effects of temperature, pH and salinity on the growth and production of lactic acid from the three shrimp intestinal lactic acid bacteria isolates were conducted using bacth culture in a flask. These variables for growth were determined based on the growth curves and lactic acid production. Data from the flask batch experiment demonstrated that the best initial pH and temperature for growth of isolat L12 ,L14 and L21 were found to be pH 6 and 30 OC. Salinity (NaCl concentration) 0,75% were the best for growth of isolat L12. Salnity 1,5 % were best for growth of isolat L14 and L21. Key words : growth, temperature, pH, salinity, lactic aid bacteria

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Lactic acid bacteria diversity in corn silage produced in Minas Gerais (Brazil)

Annals of Microbiology ◽

10.1007/s13213-019-01528-w ◽

2019 ◽

Vol 69 (13) ◽

pp. 1445-1459 ◽

Cited By ~ 3

Author(s):

Andréia de Oliveira dos Santos ◽

Carla Luiza da Silva Ávila ◽

Célia Soares ◽

Beatriz Ferreira Carvalho ◽

Rosane Freitas Schwan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acid ◽

High Performance ◽

Random Amplified Polymorphic Dna ◽

Minas Gerais ◽

Corn Silage ◽

Organic Acid Production ◽

Rapd Pcr ◽

Band Profile

Abstract Purpose The diversity of lactic acid bacteria (LAB) in silages produced in warm climate countries is not well known. This study aimed to identify and characterise the metabolic and genotypic aspects of autochthonous LAB isolated from corn silage produced in the state of Minas Gerais, Brazil. Methods Eighty-eight LAB were isolated. To evaluate their performance at the strain level, all isolates were distinguished among strains using random amplified polymorphic DNA polymerase chain reaction (RAPD-PCR) and repetitive extragenic palindromic PCR (REP-PCR) techniques. The organic acid and ethanol production were determined by high-performance liquid chromatography (HPLC). Result The fingerprints obtained by RAPD-PCR with a M13 primer were more discriminatory than those obtained with the REP-PCR technique using a (GACA)4 primer. Moreover, 28 representative isolates were identified as Lactobacillus acidophilus, L. buchneri, L. casei, L. diolivorans, L. hilgardii, L. paracasei, L. parafarraginis, L. plantarum, L. rhamnosus, L. zeae and Pediococcus acidilactici. Different fingerprinting profiles between isolates within the same species were observed. However, some strains isolated from different silages showed the same band profile, thus suggesting the presence of clusters with high similar fingerprints in silages from various regions. Conclusion A variation in LAB diversity was observed in the silages of the evaluated regions, with L. rhamnosus and L. buchneri showing the highest distribution. Differences in organic acid production were observed among the strains belonging to the same species. This research contributes to a better understanding of the LAB community present in corn silage produced in warm climates. These strains will be studied as potential silage starters.

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Hydrolysis–acidogenesis of food waste in solid–liquid-separating continuous stirred tank reactor (SLS-CSTR) for volatile organic acid production

Bioresource Technology ◽

10.1016/j.biortech.2015.10.017 ◽

2016 ◽

Vol 200 ◽

pp. 366-373 ◽

Cited By ~ 31

Author(s):

Obulisamy Parthiba Karthikeyan ◽

Ammaiyappan Selvam ◽

Jonathan W.C. Wong

Keyword(s):

Organic Acid ◽

Food Waste ◽

Acid Production ◽

Stirred Tank ◽

Continuous Stirred Tank Reactor ◽

Organic Acid Production ◽

Tank Reactor ◽

Volatile Organic ◽

Continuous Stirred Tank ◽

Solid Liquid

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Anaerobic organic acid production of food waste in once-a-day feeding and drawing-off bioreactor

Bioresource Technology ◽

10.1016/j.biortech.2007.06.028 ◽

2008 ◽

Vol 99 (16) ◽

pp. 7866-7874 ◽

Cited By ~ 142

Author(s):

Seong-Jin Lim ◽

Byoung Jin Kim ◽

Chang-Moon Jeong ◽

Jin-dal-rae Choi ◽

Yeong Hee Ahn ◽

...

Keyword(s):

Organic Acid ◽

Food Waste ◽

Acid Production ◽

Organic Acid Production

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Effects of Inoculants Producing Antifungal and Carboxylesterase Activities on Corn Silage and Its Shelf Life against Mold Contamination at Feed-Out Phase

Microorganisms ◽

10.3390/microorganisms9030558 ◽

2021 ◽

Vol 9 (3) ◽

pp. 558

Author(s):

Dimas Hand Vidya Paradhipta ◽

Young Ho Joo ◽

Hyuk Jun Lee ◽

Seong Shin Lee ◽

Hyeon Tak Noh ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acid ◽

Shelf Life ◽

Lactobacillus Brevis ◽

Corn Silage ◽

Organic Acid Production ◽

Rumen Degradation ◽

Positive Effects ◽

Aerobic Stability

The present study aimed to investigate effects of dual-purpose inoculants (antifungal and carboxylesterase activities) not only on corn silage quality, but also its shelf life against mold contamination at feed-out phase. Corn forage was ensiled for 252 d with different inoculants of the following: control (CON), Lactobacillus brevis 5M2 (5M), Lactobacillus buchneri 6M1 (6M), and mixture of 5M and 6M at 1:1 ratio (MIX). After ensiling, corn silage was contaminated with Fusarium graminearum. Silages applied inoculants had positive effects by increased organic acid and lactic acid bacteria, and decreased undesirable microbes. At feed-out phase, contamination of F. graminearum into corn silage had a negative effect on aerobic stability caused by increased growth of undesirable microbes. However, silages applied inoculants had positive effects by decreased undesirable microbes and extended lactic acid bacteria and aerobic stability. Generally, MIX silage presented better effects on organic acid production, rumen degradation, inhibition of undesirable microbes, and aerobic stability than 5M silage and 6M silage. The present study concluded that application of inoculants into corn silage had positive effects on fermentation characteristics and extended shelf life against mold contamination at feed-out phase. A mixed inoculant appeared to have better effects of antifungal and carboxylesterase than a single inoculant.

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