scholarly journals Production of sweet corn milk yogurt using Lactobacillus casei

2021 ◽  
Vol 332 ◽  
pp. 02001
Author(s):  
Huynh Xuan Phong ◽  
Phan Le Bao Ngoc ◽  
Nguyen Ngoc Thanh ◽  
Bui Hoang Dang Long ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Concentration Ratio ◽  
Sweet Corn ◽  
Food Product ◽  
Fermented Food ◽  
Cow Milk ◽  
Bacterial Concentration ◽  
Acid Fermentation ◽  
Fermentation Time

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

scholarly journals Catechin-rich Tea Extracts Improve the Lactobacillus casei Growth During Lactic

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Dan VODNAR ◽  
Floricuța RANGA ◽  
Oana POP ◽  
Carmen SOCACIU
Keyword(s):  
Lactic Acid ◽  
Growth Factors ◽  
Protective Effect ◽  
Health Effects ◽  
Green Tea ◽  
Biomass Production ◽  
Lactobacillus Casei ◽  
Black Tea ◽  
Acid Fermentation ◽  
Phenolics Compounds

Tea is rich in polyphenols and phenolics compounds that have been widely reported to have beneficial health effects. The aim of this study was to investigate the ability of catechins, major phenols in tea, to act as growth factors for Lactobacillus casei during lactic acid fermentation. Major catechins presented in tea extracts are gallocatechin, catechin, epigalocatechin, galocatechingalat, epicatechingalat, catechingalat. Different concentrations of green tea and black tea extracts have been added to MRS model media. Growth and viability of Lactobacillus casei was positively affected by the addition of green tea and black tea extracts. This indicates that green tea and black tea addition exert protective effect on Lactobacillus casei growth in MRS media, increasing the viability and biomass production, probably by acting as metabolic enhancer. This results indicated the posibility of using green tea and black tea as metabolic enhancers for the growth of Lactobacillus casei. 

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

scholarly journals Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia

2021 ◽  
Vol 22 (7) ◽  
Author(s):  
IMMANUELLA BERLIANA ELVANI HUTAJULU ◽  
PERISKILA DINA KALI KULLA ◽  
Endah Retnaningrum
Keyword(s):  
Enzyme Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
16S Rrna Gene Sequencing ◽  
Fermented Food ◽  
Rrna Gene ◽  
Acid Fermentation ◽  
Study Results ◽  
Food And Beverage

Abstract. Hutajulu IBE, Kulla PDK, Retnaningrum E. 2021. Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia. Biodiversitas 22: 2561-2570. Traditional fermented food products hold a great significance in the routine diet of Indonesian inhabitants. The present study investigated the diversity of lactic acid bacteria (LAB) found in fermented indigenous cassava, ubi karet busuk, produced in Sumba, East Nusa Tenggara, Indonesia. The isolated LAB was characterized for their phenotypic, biochemical, and molecular traits, which involved 16S rRNA gene sequencing, determination of lactic acid fermentation pathway, and measurement of b-glucosidase and tannase activity in the LAB strains. During fermentation, 15 LAB strains were obtained from the cassava. Among these, 93.33% strains were found to be homofermentative, whereas 6.73% strains displayed heterofermentative traits. BLASTn and phylogenetic analysis classified 15 LAB strains into six species, namely Enterococcus faecium, Enterococcus faecalis, Enterococcus casseliflavus, Leuconostoc mesenteroides, Lactococcus lactis, and Enterococcus sp. Among these, 10 LAB strains displayed b-glucosidase activity, with highest enzyme activity of 7.13 U/mL recorded in L. lactis F14IS3. Interestingly, two of these strains also showed expression of tannase, with F6IS1 strain displaying highest enzyme activity of 38.23 U/mL. Thus, the study results highlighted the suitability of these b-glucosidase and tannase-producing LAB strains to be used as a starter in the fermentation of cassava and other substrates such as vegetables, fruits, and legumes. These strains can also be utilized in animal feed, food, and beverage industries.

scholarly journals OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC

2021 ◽  
Vol 18 (1) ◽  
pp. 9
Author(s):  
Ermi Sukasih, STP, MSi ◽  
NFN Widaningrum ◽  
NFN Setyadjit ◽  
Winda Haliza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resistant Starch ◽  
Ph Value ◽  
Starch Content ◽  
Skim Milk ◽  
Bacterial Concentration ◽  
Fermentation Time ◽  
Banana Flour ◽  
Type 3

<p class="Abstrak"><span lang="EN-GB">The banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 10<sup>9</sup> CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.</span></p>

scholarly journals A study on Lactic Acid fermentation of Sugar Palm (Arenga Pinnata) sap by Lactobacillus Casei

2014 ◽  
Vol 17 (2) ◽  
pp. 65-71
Author(s):  
Nhat Minh Dang ◽  
Trung Quang Nguyen
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Ammonium Sulphate ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Microbial Culture ◽  
Acid Fermentation ◽  
Lower Ability

This study aimed to evaluate the effect of various factors on the yield of lactic acid fermentation using sap from sugar palm and Lactobacillus casei. The sugar palm sap after harvesting, pretreatment was added with ammonium sulphate, calcium carbonate and microbial culture at density of 109 cells/ml and let fermented for acid lactic production. The results of the experiments showed that the culture size, amount of added ammonium sulphate and calcium carbonate had significant effect on lactic acid production. The most appropriate parameters determined were culture size of 5%, ammonium sulphate of 3.0 g/l and calcium carbonate of 4.0 g/l. Meanwhile, the optimum period of fermentation was 100 h, which gave the yield of lactic acid production of 22.30 g. Lactobacillus casei was considered to have lower ability to effectively produce lactic acid from sugar palm sap compared to Lactobacillus plantarum

scholarly journals OM-X®, Fermented Vegetables Extract Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

2015 ◽  
Vol 10 (9) ◽  
pp. 1934578X1501000
Author(s):  
Tomohiro Itoh ◽  
Yasuyoshi Miyake ◽  
Takuya Kasashima ◽  
Yoshie Shimomiya ◽  
Yuki Nakamura ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Product ◽  
Fermented Food ◽  
Passive Cutaneous Anaphylaxis ◽  
Type I ◽  
Bacterial Fermentation ◽  
Underlying Mechanisms ◽  
In Vivo Effects ◽  
Basophilic Leukemia

OM-X® is a hand-made and naturally manufactured probiotic supplement. This fermented food product is made from vegetables, fruits, seaweeds and mushrooms, using 12 strains of lactic acid bacteria and bifidobacteria. OM-X® is also known to have beneficial health properties, and some of its components show effects on antigen (Ag)-stimulated degranulation activity, indicating that OM-X® may be useful in the treatment of allergy responses and symptoms. In this study, we evaluated the inhibitory effects of OM-X® on Ag-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells, clarified the underlying mechanisms, and determined the active compounds in OM-X® for suppression of degranulation. Treatment with OM-X® gradually suppressed Ag-stimulated degranulation throughout the maturation period. OM-X® also gradually produced melanoidins by lactic acid bacterial fermentation during the maturation process. There was a high correlation between the suppression levels of Ag-stimulated degranulation and the browning of OM-X®. Furthermore, the inhibition of Ag-stimulated degranulation by OM-X® was found to be partially due to the direct inactivation of NADPH oxidase. To elucidate the in vivo effects of OM-X®, type I allergy model mice were orally administered with OM-X®, and the passive cutaneous anaphylaxis (PCA) reaction was measured. OM-X® intake remarkably suppressed the PCA reaction. Taken together, our findings suggest that OM-X® could be a beneficial food to ameliorate allergic reactions.

scholarly journals Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1057
Author(s):  
Emília Alves ◽  
Epole N. Ntungwe ◽  
João Gregório ◽  
Luis M. Rodrigues ◽  
Catarina Pereira-Leite ◽  
...  
Keyword(s):  
Food Product ◽  
Fermented Milk ◽  
Storage Conditions ◽  
Fermented Food ◽  
Cow Milk ◽  
Microbial Composition ◽  
Nutritional Profile ◽  
Metabolic Activities ◽  
And Storage

Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.

scholarly journals Extracción de quitina utilizando ácido láctico

2017 ◽  
Vol 2 (2) ◽  
pp. 1
Author(s):  
Marinela Nazareth Colina Rincón ◽  
Karen Dianne Medina Robles ◽  
José Alejandro Vargas Colina ◽  
Dianela Isabel Rincón Prieto ◽  
Rossana Arismendi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Milk Serum ◽  
Palabras Clave ◽  
Chitin Extraction ◽  
Los Grupos ◽  
Consequent Increase

RESUMEN En este trabajo, se evaluó la extracción de quitina a partir de desechos de crustáceos involucrando la fermentación láctica generando ácido láctico para la  desproteinización y desmineralización del material, usando suero de leche y azúcar como sustrato y fuente de carbono, por un periodo de 2 y 3 semanas a temperatura ambiente. Los resultados mostraron que la concentración óptima de azúcar para la extracción de quitina de un 10% m/v, evidenciando un descenso del pH y consecuente aumento de la acidez total titulable. Al incrementar el tiempo de fermentación de 2 a 3 semanas, los procesos de desmineralización y desproteinización mejoraron dando como resultado un porcentaje de ceniza de 2,68% el cual indica una buena remoción de minerales presentes en los desechos de crustáceos. Además, el porcentaje de remoción resultó de un 96,62% para el magnesio (Mg2+), 95,62% de potasio (K+) y 92,82% de calcio (Ca2+). El espectro de FTIR mostró las bandas de los grupos funcionales característicos de la quitina. Palabras clave: Desechos de crustáceos, quitina, azúcar, suero de leche, fermentación. ABSTRACT In this work, the extraction of chitin from crustacean waste involving lactic acid fermentation was studied, this generating lactic acid as product of deproteinization and demineralization of the material. Milk serum and sugar as substrate and carbon source were used, for a period of 2 y 3 weeks at room temperature. The results showed that the optimal sugar concentration for chitin extraction was 10% m/v, evidencing a decrease in pH and a consequent increase in titratable total acidity, by increasing the fermentation time of 2 to 3 weeks. The results were better with a percentage of ash of 2.68%, indicating a good removal of minerals present in crustacean wastes. In addition, the percentage of removal resulted in a 96.62%, the rate of removal for magnesium (Mg2+), 95.62% potassium (K+) and 92.82% of calcium (Ca2+). The FTIR spectrum revealed the bands from the functional groups that characterize chitin. Key words: Crustacean wastes, Chitin, Sugar, Buttermilk, fermentation.

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