Enhanced production of ornithine in rice bran fermentation culture by using lactic acid bacteria isolated from the rice bran (LB398)

This research was aimed to study the influence of rice bran and skim milk fermentation media on the growth of lactic acid bacteria and their ability in fermenting complex carbohydrates into short chain fatty acids (SCFA). Indigenous lactic acid bacteria (LAB) were isolated from rice bran and commercial probiotic separately and used for fermenting rice bran and skim milk media. Randomized block design was used with 2 factors i.e. fermenting media type and LAB type. The results showed that fermenting rice bran gave significant effect on the LAB growth, indicated by total LAB cell count, total acid concentration, pH and antibacterial activity. The best treatment was J2-B with total LAB count 1.01 ´ 1010 cfu/mL, total acid 1.14%, pH 3.88 and clear zone diameters against Staphylococcus aureus 13.04 mm, Listeria monocytogenes 12.88 mm, Escherichia coli 12.83 mm and Salmonella typhi 12.53 mm. LAB fermenting rice bran for 48 hours produced lactic acid and SCFA. The highest concentrations of lactic acid (122.1313 mM), acetic acid (10.503 mM), and butyric acid (1.56 mM) were produced by fermentation using LAB J2, L. acidophilus, and L. casei isolate, respectively; whereas the highest propionic acid concentration (6,07 mM) was produced by control fermentation.Keywords: Probiotic, indigenous isolate, rice bran, SCFA, skimmed milk ABSTRAKPeneltian ini bertujuan untuk mengetahui pengaruh dedak dan skim milk sebagai media fermentasi bakteri asam laktat, dan kemampuannya mengubah sumber karbon komplek dedak menjadi asam lemak rantai pendek (short chain fatty acids, SCFA). Bakteri asam laktat lokal diisolasi dari dedak dan probiotik. Desain percobaan adalah acak kelompok dengan 2 faktor, yaitu jenis media fermentasi dan jenis bakteri asam laktat. Hasil penelitian menunjukkan bahwa media fermentasi dengan menggunakan dedak menunjukkan pengaruh yang signifikan terhadap pertumbuhan bakteri yang ditunjukkan dari total sel bakteri asam laktat, total asam yang dihasilkan, pH dan aktivitas antibakteri. Fermentasi dengan menggunakan isolat J2-B menghasilkan total bakteri asam laktat 1,01 ´ 1010 cfu/mL, total asam 1,14%, pH 3,88 dan zona hambatan dengan bakteri uji Staphylococcus aureus 13,04 mm, Listeria monocytogenes 12,88 mm, Escherichia coli 12,83 mm dan Salmonella typhi 12,53 mm. Proses fermentasi bakteri asam laktat menggunakan media dedak selama 48 jam mampu menghasilkan asam laktat dan SCFA. Konsentrasi tertinggi asam laktat (122,13 mM), asam asetat (10,50 mM), dan asam butirat (1,56 mM) masing-masing dihasilkan oleh fermentasi menggunakan BAL J2, isolat L. acidophilus, dan isolat L. casei; sedangkan konsentrasi tertinggi asam propionat (6,07 mM) dihasilkan oleh fermentasi kontrol.Kata kunci: Probiotik, isolat lokal, dedak, SCFA, susu skim

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Enhanced Production of Astaxanthin by Co-culture of Paracoccus haeundaensis and Lactic Acid Bacteria

Frontiers in Marine Science ◽

10.3389/fmars.2020.597553 ◽

2021 ◽

Vol 7 ◽

Author(s):

Seong Seok Choi ◽

Yong Bae Seo ◽

Soo-Wan Nam ◽

Gun-Do Kim

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Mass Culture ◽

Cell Mass ◽

Carotenoid Biosynthesis ◽

Luria Bertani ◽

Luria Bertani Broth ◽

Enhanced Production ◽

Significant Difference ◽

Astaxanthin Production

This study aimed to determine the increase in astaxanthin production from Paracoccus haeundaensis by optimizing the medium conditions and co-culturing with lactic acid bacteria. In order to select a suitable strain to co-culture with P. haeundaensis, several strains were co-cultured with P. haeundaensis. Lactobacillus fermentum was selected as the optimal strain. Further to optimize the astaxanthin production in the co-culture, various medium conditions were tested and the PMF medium developed in this study was selected as the optimum medium. For the co-culture under optimal conditions, the dried cell mass and astaxanthin concentration were 1.84 ± 0.09 g/L and 821.09 ± 30.98 μg/g-dried cell weight, respectively, which was 2.5 times higher than that of the P. haeundaensis strain in the Luria-Bertani broth medium. In order to confirm the transcription level of the carotenoid biosynthesis genes such as crtE, crtB, crtI, crtY, crtZ, and crtW of P. haeundaensis in the co-culture, real-time qPCR was performed. Among the six carotenoid biosynthesis genes, crtI, crtY, and crtZ showed a significant difference in relative RNA levels. The mass culture was performed using a 5 L jar fermenter and the astaxanthin concentration was the same as that at the laboratory scale. These results may be used as reference for co-culture and astaxanthin production in carotenoid biosynthesis microorganisms.

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Comparison of Antioxidant Activity and Total Lactic Acid Bacteria (LAB) of Goat Milk Yoghurt, Goat Milk Yoghurt Fortified by Redand Black Rice Bran Flour

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/465/1/012010 ◽

2020 ◽

Vol 465 ◽

pp. 012010

Author(s):

A. E. P. Haskito ◽

C. Mahdi ◽

A. Noviatri

Keyword(s):

Antioxidant Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Rice Bran ◽

Goat Milk ◽

Black Rice ◽

Black Rice Bran

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The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

Scientific Reports ◽

10.1038/s41598-021-81105-x ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Kazunori Sawada ◽

Hitoshi Koyano ◽

Nozomi Yamamoto ◽

Takuji Yamada

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Glutamic Acid ◽

Rice Bran ◽

Acid Content ◽

High Throughput Sequencing ◽

Vegetable Production ◽

Useful Knowledge ◽

Pickling Process

AbstractThe microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.

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