Influence of malting and lactic acid fermentation on functional bioactive components in cereal-based raw materials: a review paper

The influence of the storage time of vegetables - raw materials, the influence of fermentationÂ temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has beenÂ studied.Â Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C forÂ 20 minutes in the aim of destroy the undesirable microorganisms.Â Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at theÂ concentration of 4x105Â UFC/ml and fermented in a thermostat for 96 hours. During the fermentation theÂ following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitritesÂ content, ascorbic acid content.Â During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increasesÂ from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices afterÂ 96 hours of fermentation.Â The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours,Â due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of theÂ lactofermented juices.Â We found that the glucose supplement hasnâ€™t a significant influence about the lactic acid accumulation.Â Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sampleÂ with 1% glucose initial added.Â The quality of the raw materials, especially concerning the sugars content and the total acidity at theÂ beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influenceÂ of spoilage bacteria.Â To proceed from the results of the sensory analysis and the results of the chemical analysis weÂ recommend stopping the fermentation of these juices after 72 hours.

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Sugar beet syrups in lactic acid fermentation – Part II Saving nutrients by lactic acid fermentation with sugar beet thick juice and raw juice

Sugar Industry ◽

10.36961/si16012 ◽

2014 ◽

pp. 683-690 ◽

Cited By ~ 3

Author(s):

Timo J. Koch ◽

Joachim Venus

Keyword(s):

Lactic Acid ◽

Sugar Beet ◽

Raw Materials ◽

Lactic Acid Fermentation ◽

Acid Fermentation ◽

Process Economics ◽

Major Significance ◽

Renewable Feedstock ◽

Biotechnological Processes ◽

Thick Juice

Renewable feedstock gain increasing attention in a time of rising oil prices and uncertainty about security of supply. Often those alternative resources do have high prices and processing costs. Fermentation processes are still of major significance in biotechnological processes. Sourcing cheap raw materials is a task of agricultural businesses. Apart from feedstock costs, energy and nutrients show a great impact on process economics. This actual study explores the potential of sugar beet thick juice and raw juice to act in a bifunctional manner, either as substrate or nutrient. Key finding of this studies are that even in absence of additional nutrients with raw juice lactic acid yields of up to 51,5% compared to 13,5% with thick juice and 2,4% with crystalline sugar were obtained. Even with raw juice an enentoermic purity of l(+)-lactic acid >98% could be achieved. The analytical comparison shows that raw juice can provide significant share of amino acids of a typical yeast extract addition while crystalline sucrose shows no contribution.

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Brewers' spent grain and thin stillage as raw materials in l -(+)-lactic acid fermentation

Journal of the Institute of Brewing ◽

10.1002/jib.462 ◽

2017 ◽

Vol 124 (1) ◽

pp. 23-30 ◽

Cited By ~ 4

Author(s):

Miloš Radosavljević ◽

Jelena Pejin ◽

Sunčica Kocić-Tanackov ◽

Dragana Mladenović ◽

Aleksandra Djukić-Vuković ◽

...

Keyword(s):

Lactic Acid ◽

Raw Materials ◽

Lactic Acid Fermentation ◽

Thin Stillage ◽

Acid Fermentation ◽

Spent Grain

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Brewing and malting technology by‐products as raw materials in L‐(+)‐lactic acid fermentation

Journal of Chemical Technology & Biotechnology ◽

10.1002/jctb.5878 ◽

2018 ◽

Vol 95 (2) ◽

pp. 339-347 ◽

Cited By ~ 5

Author(s):

Miloš Radosavljević ◽

Jelena Pejin ◽

Milana Pribić ◽

Sunčica Kocić‐Tanackov ◽

Dragana Mladenović ◽

...

Keyword(s):

Lactic Acid ◽

Raw Materials ◽

Lactic Acid Fermentation ◽

Acid Fermentation ◽

By Products

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The effects of vegetable pickling conditions on the dynamics of microbiota and metabolites

PeerJ ◽

10.7717/peerj.11123 ◽

2021 ◽

Vol 9 ◽

pp. e11123

Author(s):

Kazunori Sawada ◽

Hitoshi Koyano ◽

Nozomi Yamamoto ◽

Takuji Yamada

Keyword(s):

Lactic Acid ◽

Biosynthetic Pathway ◽

Raw Materials ◽

Lactic Acid Fermentation ◽

Process Conditions ◽

Preparation Process ◽

Anaerobic Conditions ◽

Acid Fermentation ◽

Facultative Anaerobic Bacteria ◽

Pickled Vegetables

Background Salting is a traditional procedure for producing pickled vegetables. Salting can be used as a pretreatment, for safe lactic acid fermentation and for salt stock preparation. This study aimed to provide valuable knowledge to improve pickle production by investigating the dynamics of microbiota and metabolites during the pretreatment and salt stock preparation processes, which have previously been overlooked. The differences in these process conditions would be expected to change the microbiota and consequently influence the content of metabolites in pickles. Methods Samples, collected from eight commercial pickle manufacturers in Japan, consisted of the initial raw materials, pickled vegetables and used brine. The microbiota were analyzed by 16S rRNA sequencing and the metabolites quantified by liquid chromatograph-mass spectrometry. Statistical analyses helped to identify any significant differences between samples from the initial raw materials, pretreatment process and salt stock preparation process groups. Results Under pretreatment conditions, aerobic and facultative anaerobic bacteria were predominant, including Vibrio, a potentially undesirable genus for pickle production. Under salt stock preparation conditions, the presence of halophilic bacteria, Halanaerobium, suggested their involvement in the increase in pyruvate derivatives such as branched-chain amino acids (BCAA). PICRUSt analysis indicated that the enhanced production of BCAA in salt stock was caused not by quantitative but by qualitative differences in the biosynthetic pathway of BCAA in the microbiota. Conclusion The differences in the microbiota between pretreatment and previously studied lactic acid fermentation processes emphasized the importance of anaerobic conditions and low pH under moderate salinity conditions for assuring safe pickle production. The results from the salt stock preparation process suggested that the Halanaerobium present may provide a key enzyme in the BCAA biosynthetic pathway which prefers NADH as a coenzyme. This feature can enhance BCAA production under anaerobic conditions where NADH is in excess. The effects shown in this study will be important for adjusting pickling conditions by changing the abundance of bacteria to improve the quality of pickled vegetables.

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