Investigation on the elimination of yeasty flavour in yeast extract by mixed culture of lactic acid bacteria and yeast

2021 ◽  
Author(s):  
Chunlei Ma ◽  
Jiwei Wang ◽  
Xiong Chen ◽  
Xin Li ◽  
Pei Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Yeast Extract

scholarly journals Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria

2013 ◽  
Vol 26 (2) ◽  
pp. 273-279 ◽  
Author(s):  
Ming Yang ◽  
Jung Soon Kwak ◽  
Seri Jang ◽  
Yuan Jia ◽  
Inshik Park
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Bacillus Sp

Effect of Various Inhibitors on the Growth of Lactic Acid Bacteria in a Model Grape Juice System

1989 ◽  
Vol 52 (4) ◽  
pp. 240-243 ◽  
Author(s):  
D. F. SPLITTSTOESSER ◽  
B. O. STOYLA
Keyword(s):  
Carbon Dioxide ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Yeast Extract ◽  
Fumaric Acid ◽  
Inhibitory Activity ◽  
Sorbic Acid ◽  
Grape Juice ◽  
Decanoic Acid ◽  
Leuconostoc Oenos

Various compounds were tested to determine whether they would substitute for SO2 as inhibitors of strains of Leuconostoc oenos when inoculated into a model fruit beverage containing 5°C Brix Concord grape and 0.1% yeast extract. The following additives and their maximal concentrations exhibited varying degrees of inhibitory activity: fumaric acid, 1.5 mg/ml; sorbic acid, 300 μg/ml; decanoic acid, 20 μg/ml; nisin, 100 IU/ml; and carbon dioxide, 2.8 volumes. Effectiveness of the inhibitors was enhanced by the presence of 8 to 10% ethanol, and was inversely related to the size of the inoculum.

scholarly journals Decolourization of Sugar Beet Molasses Vinasse by Lactic Acid Bacteria – the Effect of Yeast Extract Dosage

2018 ◽  
Vol 28 (1) ◽  
pp. 385-392 ◽  
Author(s):  
Marta Wilk ◽  
Małgorzata Krzywonos ◽  
Daniel Borowiak ◽  
Przemysław Seruga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Beet ◽  
Yeast Extract ◽  
Beet Molasses ◽  
Sugar Beet Molasses

scholarly journals Simultaneous Immunofluorescent Detection of Coentrapped Cells in Gel Beads

2000 ◽  
Vol 66 (5) ◽  
pp. 2216-2219 ◽  
Author(s):  
Guenolee Prioult ◽  
Christophe Lacroix ◽  
Carl Turcotte ◽  
Ismaïl Fliss
Keyword(s):  
Lactic Acid ◽  
Confocal Microscopy ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Immobilized Cells ◽  
Enzyme Linked Immunosorbent Assay ◽  
Cell Dynamics ◽  
Cell Counts ◽  
Gel Beads ◽  
Immunofluorescent Method

ABSTRACT An immunofluorescent method involving double color labeling and confocal microscopy was reported to specifically detect lactic acid bacteria and probiotic cells coimmobilized in gels beads. The method described is rapid (4 h) and sensitive and may be useful for studying cell dynamics during mixed-culture starter production using immobilized cells in gel beads. Microscopic observations were perfectly correlated to cell counts obtained using a sandwich enzyme-linked immunosorbent assay.

Differential Sensitivity of Clostridium botulinum Strains to Nisin is Not Biotype-Associated

1992 ◽  
Vol 55 (6) ◽  
pp. 444-448 ◽  
Author(s):  
THOMAS J. MONTVILLE ◽  
ANN M. ROGERS ◽  
AMECHI OKEREKE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Yeast Extract ◽  
Clostridium Botulinum ◽  
Differential Sensitivity ◽  
Vegetative Cells ◽  
Significant Difference ◽  
Peptone Yeast Extract Glucose

The sensitivities of proteolytic and nonproteolytic Clostridium botulinum strains to nisin and other bacteriocins were investigated. Although there were statistically different nisin sensitivities among vegetative cells from 18 C. botulinum strains, these differences were not biotype-associated. When inoculated into tryptose peptone yeast extract glucose broth containing nisin at various levels, spores from strain 56 A were not inhibited at all by 100 IU/ml of nisin. About 2,500 IU/ml was required to inhibit growth for 30 d. In contrast, only 10 IU/ml was required to inhibit strain 169 for 30 d. Both strains were completely inhibited at the 10,000 IU/ml limit allowed in processed cheeses. Spores from strains having limited (strain 56A), moderate (strain 25675), or extreme (strain 169) nisin sensitivity were examined for bacteriocin-mediated inhibition by Lactococcus lactis 11454, Pediococcus pentosaceus 43200, P. pentosaceus 43201, and Lactobacillus plantarum BN using the spot-on-the-lawn method. While the differences in nisin sensitivity were confirmed, there was no statistically significant difference in their sensitivities to the bacteriocins produced by other lactic acid bacteria.

scholarly journals Production of Functional Amino Acids in Okara by Mixed Culture of Lactic Acid Bacteria

2018 ◽  
Vol 65 (2) ◽  
pp. 55-62
Author(s):  
Miyo Hiwatashi ◽  
Futaba Amano ◽  
Tetsuya Kondo ◽  
Takeo Kato
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture
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