Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

A multi-species lactic acid bacterial inoculant (Lactisil maize, LM) was applied to whole-crop corn at different maturities in laboratory silos, to evaluate its effects on biochemical characteristics and aerobic stability. The corn crop was harvested at hard dough (HD, 253.1 g/DM kg), one-third milkline (ML, 293.7 g/DM kg) and one-third milkline with a killing frost (MLF, 297.6 g/DM kg). Crops were chopped to a 2.5-cm theoretical cut length, subsampled and treated with two levels of inoculant (LB1 = 1.5 × 105 cfu/g forage, LB2 = 3 × 105 cfu/g forage) or untreated (WO). The chemical composition of MLF crops was very similar to that of ML crops. However, lower (P < 0.01) numbers of lactic acid bacteria and higher numbers of yeast were enumerated in MLF than in ML crops. Higher percentages of DM and neutral detergent fibre and higher pH, but lower (P < 0.01) concentrations of water soluble carbohydrate and crude protein were measured in ML and MLF crops than in HD crops. Application of the inoculant increased (P < 0.01) concentrations of volatile fatty acids, neutral detergent fibre and acid detergent fibre in silages. Lactic acid concentration increased (P < 0.01) in HD treatments with an increasing level of inoculant. In contrast, the highest (P < 0.01) lactic acid concentration was measured in LB1 treatment compared with WO and LB2 in ML and MLF silages. Silages prepared from ML and MLF crops had higher (P < 0.01) lactic and acetic acid concentrations but lower (P < 0.01) butyric acid concentrations than did those prepared from HD. The pH in LB1 and LB2 silages was higher (P < 0.01) than that measured in WO silages. Aerobic stability was not influenced by inoculant treatment but low-DM silages were more (P < 0.01) resistant to spoilage. Frost-killed corn crops had a good potential to produce well fermented silage. Using LM resulted in silages with slightly higher fermentation products but it failed to improve aerobic stability of silage after 120 days of ensiling. These results indicated that inoculation of corn crops with LM for a short-duration ensilage period cannot enhance aerobic stability of silages due to insufficient acetic acid production from lactic acid conversion.

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Fermentasi Ikan Kembung (Rastrelliger sp.) dalam Pembuatan Peda dengan Penambahan Bakteri Asam Laktat (BAL) yang Terkandung dalam Terasi Empang pada Berbagai Konsentrasi Garam

JURNAL BIOLOGI TROPIS ◽

10.29303/jbt.v14i2.142 ◽

2014 ◽

Vol 14 (2) ◽

Author(s):

Yuniati Fajri, AA. Sukarso Dan Dewa Ayu Citra Rasmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Complex Compound ◽

Salt Concentration ◽

Fermentation Products ◽

Purposive Sampling ◽

Test Result

ABSTRAKPeda merupakan produk fermentasi ikan melalui penambahan garam pada kadartertentu. Fermentasi Peda terbentuk karena penguraian senyawa lemak dan proteinkompleks yang terdapat dalam tubuh ikan menjadi senyawa yang lebih sederhana denganbantuan enzim dari mikroba fermentor. Berkaitan dengan hal tersebut telah dilakukanpenelitian dengan tujuan mengetahui konsenterasi garam yang tepat dalam pembuatanpeda yang ditambahkan BAL yang terkandung dalam terasi. Sampel ikan kembung yangdiperoleh dari Pasar Bertais diambil sebanyak 36 ekor diberi perlakuan dengan 3konsenterasi penggaraman yang berbeda (15%, 20%, dan 25%) b/b dan difermentasimelalui penggaraman I selama 7 hari dan penggaraman II selama 21 hari. Hasil fermentasidiamati untuk parameter warna, aroma, tekstur dan rasa peda. Data hasil penelitian diujidengan uji hedonik oleh panelis ahli dan hasilnya dianalisis dengan uji Kruskal-Wallis.Hasil analisis data menunjukkan bahwa tidak ada perbedaan nyata antar perlakuanpenggaraman dan penambahan BAL terhadap sifat hedonik Peda pada p> 0,05. Namun,Peda yang paling diterima oleh panelis adalah Peda yang difermentasi dengankonsenterasi penggaraman 25%.Kata kunci: Fermentasi, Ikan Kembung ,Peda, Bakteri Asam Laktat (BAL), uji hedonikFermentation of Mackerel (Rastrelliger sp.) in Making Peda Added with of LacticAcid Bacteria (LAB) in Several Salt ConcentrationsABSTRACTPeda is a fermentation products by additing of salt in certain concentrations. In thefermentation is occurred breaking the complex compound of fish’s fat and protein intoseveral simpler compounds by enzymes of fermentor agents (the microbes). This researchwas purposed to know exactly salt concentration in the process of making peda withaddition of lactic acid bacteria from terasi. The type of this research is experiment.Population of this research is all Mackerels which are sold in Bertais market, and 36 ofthem are taken as sample, by purposive sampling. The treatment of this research consistsof 3 concentration of salt, that is 15%, 20% and 25%. Data was taken by using hedonictest by 5 expert panelists. Data was analyzed by using Kruskal-Wallis test. Result showedthat there were no treatment differences of salt and lactic acid bacteria towards hedonictests (P > 0,05). Yet, the most acceptable of peda, is fermented within 25% saltconcentration.Key words :Fermentation, Mackerel fish, Peda, Lactic Acid Bacteria, Hedonic Test

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effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance

10.32747/2003.7587222.bard ◽

2003 ◽

Author(s):

Zwi G. Weinberg ◽

Richard E. Muck ◽

Nathan Gollop ◽

Gilad Ashbell ◽

Paul J. Weimer ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Enterococcus Faecium ◽

Rumen Fluid ◽

Animal Performance ◽

Rumen Microorganisms ◽

Fermentation Products ◽

Silage Inoculants ◽

The U.S

The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.

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Evaluation of a lactobacillus inoculant as an additive for silage fed to heifers

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600019164 ◽

1990 ◽

Vol 1990 ◽

pp. 136-136 ◽

Cited By ~ 1

Author(s):

P. O' Kiely

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Formic Acid ◽

Lactobacillus Plantarum ◽

Lolium Multiflorum ◽

Animal Performance ◽

Fermentation Products ◽

Aerobic Stability ◽

Additive Treatment

When grass with an adequate content of fermentable substrate and epiphytic lactic acid bacteria is ensiled properly, the fermentation which follows is normally considered satisfactory. This fermentation can be altered by various categories of additive such as acids, sugars and inoculants, each of which can influence the fermentation differently. The experiment reported compared the fermentation products, aerobic stability and animal performance for silages made using formic acid or a Lactobacillus plantarum inoculant with well preserved silage made without additive treatment.A 42 day regrowth of Lolium multiflorum (cv. Lemtal) was harvested without wilting using two precision - chop harvesters. Alternate loads of grass were ensiled with (a) no additive, (b) formic acid (850g/kg) at 3.0 1/t or (c)inoculant (Ecosyl - ICI plc) at 3 1/t (separate harvester). The inoculant was constituted immediately before use and was applied in accordance with the manufacturers instructions. Harvesting was completed and the silos sealed within 26 hours of mowing. The silos were opened after 113 days.

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Potential of Lactic Acid Bacteria From Tape and Jember Tempeh as a Probiotic Candidate

Jurnal Biodjati ◽

10.15575/biodjati.v6i2.12393 ◽

2021 ◽

Vol 6 (2) ◽

pp. 273-283

Author(s):

Siti Nur Azizah ◽

Mikhania Christiningtyas Eryani ◽

Azizah Azizah

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bile Salts ◽

Gastric Ph ◽

Diffusion Method ◽

Fermented Foods ◽

Test Results ◽

Fermentation Products ◽

E Coli ◽

Beneficial Effects

Probiotics are microbes in fermented foods that have beneficial effects on health. Microbes that act as probiotics are lactic acid bacteria (LAB) that can produce metabolites such as lactic acid, hydrogen peroxide, and bacteriocins. This study aimed to obtain lactic acid bacterial isolates from tape and tempeh, and to test the potential of LAB as a probiotic candidate by activity test as an antidiarrhea and its resistance to gastric pH and bile salts. The fermentation products used as a source of LAB isolates are tempeh sumber mas merk, and yellow cassava tape, sari madu merk from Jember. The results of the first stage regarding the isolation of LAB using GYP media showed that there were 2 LAB isolates (TaJ.14 and TaJ.15) from the tape and 4 LAB isolates (TeJ.18, TeJ.22, TeJ.24, and TeJ.25) from tempeh. The results of the antidiarrheal test using the disc diffusion method (oxoid) showed that TaJ.14 and TaJ.15 isolates were able to inhibit Bacillus subtilis, Escherichia coli, and Shigella dysentriae, while TeJ.18, TeJ.22, TeJ.24, TeJ.25, and Lactobacillus casei (control) was only able to inhibit B. subtilis and E. coli. The results of LAB resistance to gastric pH showed that the TeJ.25 isolate had the highest percentage of pH 3 and 2.5 resistance (51.13 and 33.03%) compared to other isolates and controls. LAB resistance test results against bile salts (oxgal) showed that the TeJ.22 isolate had the highest percentage of resistance (75.10%) compared to other isolates although was still higher in control (75.99%).

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Discovering the Influence of Microorganisms on Wine Color

Frontiers in Microbiology ◽

10.3389/fmicb.2021.790935 ◽

2021 ◽

Vol 12 ◽

Author(s):

Rosanna Tofalo ◽

Giovanna Suzzi ◽

Giorgia Perpetuini

Keyword(s):

Saccharomyces Cerevisiae ◽

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Mixed Fermentation ◽

Wine Production ◽

Fermentation Products ◽

Wine Color ◽

Strain Dependent

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

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Halolactibacillus halophilus gen. nov., sp. nov. and Halolactibacillus miurensis sp. nov., halophilic and alkaliphilic marine lactic acid bacteria constituting a phylogenetic lineage in Bacillus rRNA group 1

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY ◽

10.1099/ijs.0.63713-0 ◽

2005 ◽

Vol 55 (6) ◽

pp. 2427-2439 ◽

Cited By ~ 66

Author(s):

Morio Ishikawa ◽

Kazuyuki Nakajima ◽

Yuko Itamiya ◽

Sayumi Furukawa ◽

Yasushi Yamamoto ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Optimal Growth ◽

Comparative Sequence Analysis ◽

Diaminopimelic Acid ◽

16S Rrna Genes ◽

Rrna Genes ◽

Molar Ratio ◽

Fermentation Products ◽

Group 1

Eleven novel strains of marine-inhabiting lactic acid bacteria that were isolated from living and decaying marine organisms collected from a temperate area of Japan are described. The isolates were motile with peritrichous flagella and non-sporulating. They lacked catalase, quinones and cytochromes. Fermentation products from glucose were lactate, formate, acetate and ethanol. Lactate yield as percentage conversion from glucose was affected by the pH of the fermentation medium: ∼55 % at the optimal growth pH of 8·0, greater than ∼70 % at pH 7·0 and less than ∼30 % at pH 9·0. The molar ratio of the other three products was the same at each cultivation pH, approximately 2 : 1 : 1. Carbohydrates and related compounds were aerobically metabolized to acetate and pyruvate as well as lactate. The isolates were slightly halophilic, highly halotolerant and alkaliphilic. The optimum NaCl concentration for growth was 2·0–3·0 % (w/v), with a range of 0–25·5 %. The optimum pH for growth was 8·0–9·5, with a range of 6·0–10·0. The G+C content of the DNA was 38·5–40·7 mol%. The isolates constituted two genomic species (DNA–DNA relatedness of less than 41 %) each characterized by sugar fermentation profiles. The cell-wall peptidoglycan of both phenotypes contained meso-diaminopimelic acid. The major cellular fatty acids were C16 : 0 and a-C13 : 0. Comparative sequence analysis of the 16S rRNA genes revealed that these isolates represent novel species constituting a phylogenetic unit outside the radiation of typical lactic acid bacteria and an independent line of descent within the group composed of the halophilic/halotolerant/alkaliphilic and/or alkalitolerant species in Bacillus rRNA group 1, with 94·8–95·1 % similarity to the genus Paraliobacillus, 93·7–94·1 % to the genus Gracilibacillus and 93·8–94·2 % to Virgibacillus marismortui. On the basis of possession of physiological and biochemical characteristics common to typical lactic acid bacteria within Bacillus rRNA group 1, chemotaxonomic characteristics and phylogenetic independence, a new genus and two species, Halolactibacillus halophilus gen. nov., sp. nov. and Halolatibacillus miurensis sp. nov., are proposed. The type strains are Halolactibacillus halophilus M2-2T (=DSM 17073T=IAM 15242T=NBRC 100868T=NRIC 0628T) (G+C content 40·2 mol%) and Halolactibacillus miurensis M23-1T (=DSM 17074T=IAM 15247T=NBRC 100873T=NRIC 0633T) (G+C content 38·5 mol%).

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