scholarly journals Polysaccharide production by lactic acid bacteria: from genes to industrial applications

2017 ◽  
Vol 41 (Supp_1) ◽  
pp. S168-S200 ◽  
Author(s):  
Ahmad A. Zeidan ◽  
Vera Kuzina Poulsen ◽  
Thomas Janzen ◽  
Patrizia Buldo ◽  
Patrick M. F. Derkx ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Industrial Applications ◽  
Polysaccharide Production

scholarly journals Application of lactic acid bacteria in green biorefineries

2019 ◽  
Vol 366 (Supplement_1) ◽  
pp. i60-i67
Author(s):  
Mette Lübeck ◽  
Peter Stephensen Lübeck
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Press Cake ◽  
Starter Culture ◽  
Green Plant ◽  
Industrial Applications ◽  
Enzyme Hydrolysis ◽  
Acid Fermentation ◽  
Plant Materials ◽  
Protein Rich

ABSTRACT Lactic acid bacteria (LAB) have extensive industrial applications as producers of lactic acid, as probiotics, as biocontrol agents and as biopreservatives. LAB play a large role in food fermentation and in silage processes, where crops such as grass, legumes, cereals or corn are fermented into high-moisture feed that is storable and can be used to feed cattle, sheep or other ruminants. LAB also have great applications within green biorefineries, with simultaneous production of protein-rich feed for monogastric animals, silage or feed pellets for ruminants and production of lactic acid or specific amino acids. In green biorefineries, fresh or ensiled wet biomass is mechanically fractionated into green juice and solid residues (press cake), where the plant juice, for example, can be used for production of lactic acid using LAB. In a process named ‘ENLAC’, recovery of protein and chlorophyll from silage by simultaneous lactic acid fermentation and enzyme hydrolysis has been developed. Furthermore, a process for protein recovery was recently developed by applying a specific LAB starter culture to green juice from freshly harvested crops. This paper focuses on reviewing LAB for their applications within biorefining of ‘green’ crops such as clover, alfalfa, grasses and other green plant materials.

scholarly journals Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications

2020 ◽  
Vol 6 (4) ◽  
pp. 451-469
Author(s):  
Phu-Tho Nguyen ◽  
◽  
Tho-Thi Nguyen ◽  
Duc-Cuong Bui ◽  
Phuoc-Toan Hong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Stresses ◽  
Industrial Applications ◽  
Exopolysaccharide Production

scholarly journals METABOLITES OF LACTIC ACID BACTERIA - OVERVIEW AND INDUSTRIAL APPLICATIONS

2019 ◽  
Vol 56 (4) ◽  
pp. 416-421
Author(s):  
Katarzyna Ratajczak ◽  
Agnieszka Piotrowska-Cyplik
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Industrial Applications

scholarly journals Lactic acid bacteria and identification with PCR-DGGE

2017 ◽  
Vol 5 (1) ◽  
pp. 22
Author(s):  
Yusuf BİÇER ◽  
Gürkan UÇAR
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Industrial Applications ◽  
Starter Cultures ◽  
Molecular Fingerprinting ◽  
Anaerobic Microorganisms ◽  
Culture Independent ◽  
Gradient Gel Electrophoresis ◽  
Pure Cultures

Lactic acid bacteria (LAB) are an important group in the industrially using microorganisms. The first pure cultures of bacteria was "Bacterium lactis" (probably Lactococcus lactis), obtained in 1873 by J. Lister. LAB are Gram-positive, non motile, non spore-forming, except Sporolactobacillus inulinus, catalase negative, microaerophilic or anaerobic microorganisms. LAB can be found in milk and dairy products, plants and human and animal intestinal mucosa. LAB have low Guanine and Cytosine (G+C) ratio.The industrial applications of lactic acid bacteria is considered, it is emphasized that reliable typing methods in strain levels are getting important about both study on cultures used in functional foods and determining the performance of LAB starter cultures. Denaturing Gradient Gel Electrophoresis (DGGE) is the most common technique in molecular fingerprinting culture-independent techniques. The technique is based on the separation of the same length but having different sequences of the Polymerase Chain Reaction (PCR) products. 

scholarly journals Lactic Acid Bacteria: Food Safety and Human Health Applications

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 202-232
Author(s):  
Raphael D. Ayivi ◽  
Rabin Gyawali ◽  
Albert Krastanov ◽  
Sulaiman O. Aljaloud ◽  
Mulumebet Worku ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Food Safety ◽  
Lactic Acid Bacteria ◽  
Human Health ◽  
Food Products ◽  
Industrial Applications ◽  
Fermented Food ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Probiotic Lactic Acid Bacteria

Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

scholarly journals Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

2019 ◽  
Vol 8 (1) ◽  
pp. 64 ◽  
Author(s):  
Elena Bartkiene ◽  
Vita Lele ◽  
Modestas Ruzauskas ◽  
Konrad J. Domig ◽  
Vytaute Starkute ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Research Effort ◽  
Lactobacillus Brevis ◽  
Industrial Applications ◽  
Starter Cultures ◽  
Lactobacillus Curvatus ◽  
Antifungal Properties ◽  
Wide Range ◽  
Food And Feed

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria (LAB) isolates from a spontaneous rye sourdough manufactured following traditional protocols, as well as at evaluating their antimicrobial and antifungal properties as key features for future industrial applications. Thirteen LAB strains of potential industrial interest were isolated and identified to species-level via PCR. Most of the sourdough isolates showed versatile carbohydrate metabolisms. The Leuconostoc mesenteroides No. 242 and Lactobacillus brevis No. 173 demonstrated to be gas producers; thus, revealing their heterofermenter or facultative homofermenter features. Viable counts higher than 7.0 log10 (CFU/mL) were observed for Lactobacillus paracasei No. 244, Lactobacillus casei No. 210, L. brevis No. 173, Lactobacillus farraginis No. 206, Pediococcus pentosaceus No. 183, Lactobacillus uvarum No. 245 and Lactobacillus plantarum No. 135 strains, after exposure at pH 2.5 for 2 h. Moreover, L. plantarum No. 122, L. casei No. 210, Lactobacillus curvatus No. 51, L. paracasei No. 244, and L. coryniformins No. 71 showed growth inhibition properties against all the tested fifteen pathogenic strains. Finally, all LAB isolates showed antifungal activities against Aspergillus nidulans, Penicillium funiculosum, and Fusarium poae. These results unveiled the exceptionality of spontaneous sourdough as a source of LAB with effective potential to be considered in the design of novel commercial microbial single/mixed starter cultures, intended for application in a wide range of agri-food industries, where the antimicrobial and antifungal properties are often sought and necessary. In addition, metabolites therefrom may also be considered as important functional and bioactive compounds with high potential to be employed in food and feed, as well as cosmetic and pharmaceutical applications.

Sign in / Sign up

Export Citation Format

Share Document