scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

Diversity and Application of Lactic Acid Bacteria from Papaya

2013 ◽  
Vol 864-867 ◽  
pp. 558-562
Author(s):  
Li Juan Zhang ◽  
Jin Song Yang ◽  
Li Wei Ma ◽  
Hai Sheng Tan ◽  
Han Lin Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Acid Production ◽  
Hainan Province ◽  
Fermentation Time ◽  
Lactobacillus Pentosus ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa ◽  
Nitrite Content

Four lactic acid bacteria (LAB) strains named MGP1, MGP2, MGP15 and MGP17 were separated from papaya of Hainan province, which were identified bacterially using the classical classification and the sequences of 16S rRNA. The results show that MGP1, MGP2, MGP15 and MGP17 are Weissella confusa, Lactococcus lactis subsp. lactis, Leuconostoc pseudomesenteroides and Lactobacillus pentosus. The strain with strongest acid production capability is MGP17. Besides we have applied MGP2, MGP15 and MGP17 in papaya pickle, and we find that pickle fermented with mixed strains obviously shortens fermentation time and reduces the nitrite content.

scholarly journals Metagenome-assembled genomes contributes to unravel the microbiome of cocoa fermentation

2021 ◽  
Author(s):  
O.G.G. Almeida ◽  
E.C.P De Martinis
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acetic Acid Bacteria ◽  
Raw Material ◽  
Microbial Succession ◽  
Metabolic Potential ◽  
Short Reads ◽  
Leuconostoc Pseudomesenteroides ◽  
Cocoa Fermentation

Metagenomic studies about cocoa fermentation have mainly reported on the analysis of short reads for determination of Operational Taxonomic Units. However, it is also important to determine MAGs, which are genomes deriving from the assembly of metagenomics. For this research, all the cocoa metagenomes from public databases were downloaded, resulting in five datasets: one from Ghana and four from Brazil. Besides, in silico approaches were used to describe putative phenotypes and metabolic potential of MAGs. A total of 17 high-quality MAGs were recovered from these microbiomes, as follows: (i) fungi - Yamadazyma tenuis (n=1); (ii) lactic acid bacteria - Limosilactobacillus fermentum (n=5), Liquorilactobacillus cacaonum (n=1) , Liquorilactobacillus nagelli (n=1), Leuconostoc pseudomesenteroides (n=1) and Lactiplantibacillus plantarum subsp. plantarum (n=1); (iii) acetic acid bacteria - Acetobacter senegalensis (n=2) and Kozakia baliensis (n=1) and (iv) Bacillus subtilis (n=1) Brevundimonas sp. (n=2) and Pseudomonas sp. (n=1). Medium-quality MAGs were also recovered from cocoa microbiomes, including some detected for the first time in this environment ( Liquorilactobacillus vini , Komagataeibacter saccharivorans and Komagataeibacter maltaceti ) and other previously described ( Fructobacillus pseudoficulneus and Acetobacter pasteurianus ). Taken all together, the MAGs were useful to provide an additional description of the microbiome of cocoa fermentation, revealing previously overlooked microorganisms, with prediction of key phenotypes and biochemical pathways. Importance The production of chocolate starts with the harvesting of cocoa fruits and the spontaneous fermentation of the seeds, in a microbial succession that depends on yeasts, lactic acid bacteria and acetic acid bacteria in order to eliminate bitter and astringent compounds present in the raw material, which will be further roasted and grinded to originate the cocoa powder that will enter the food processing industry. The microbiota of cocoa fermentation is not completely know, and yet it advanced from culture-based studies to the advent of Next Generation DNA sequencing, with the generation of a myriad of data, that need bioinformatic approaches to be properly analysed. Although the majority metagenomic of studies have been based on short reads (OTUs), it is also important to analyse entire genomes to determine more precisely possible ecological roles of different species. Metagenome-assembled genomes (MAGs) are very useful for this purpose, and in this paper, MAGs from cocoa fermentation microbiomes were described, as well the possible implications of their phenotypic and metabolic potentials are discussed.

scholarly journals Formulasi Kefir Rendah Lemak dari Kacang Bambara (Vigna subterranae) dengan Variasi Waktu Fermentasi dan Konsentrasi Starter

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Dwi Aryanti Nur Utami ◽  
Sri Rejeki Retna Pertiwi ◽  
Nurul Syarifah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Intestinal Microflora ◽  
Skim Milk ◽  
Bambara Groundnut ◽  
Raw Material ◽  
Low Fat ◽  
Fermentation Time ◽  
Animal Milk ◽  
Probiotic Product

Kefir is one of probiotic product which contains yeast and lactic acid bacteria as the agent of fermentation and a good intestinal microflora. It makes kefir really good for health. But kefir usually made from animal milk, which make the kefir contains high fat. And to make it become low fat product, it should made from plant-based milk. Bogor was famous with its Bambara groundnut, the citizen always called kacang bogor. But they only use it just to be a snack, so to make them become more valuable, it can be made into kefir. The aim of this research was to find out the best formulation of Bambara groundnut kefir with a variety of fermentation time and concentration of starter. There were two kind of raw material that was used, such as 100% Bambara groundnut extract and Bambara groundnut extract with skim milk addition (50:50). The raw material were added with 10% sugar and kefir grains / starter with variety concentration about 2.5%, 5%, and 7.5%. The fermentation process was carried out for 24, 48, and 72 hours. The results showed that the best formulation of the kefir were made from 100% Bambara groundnut with 7.5% starter addition and 72 hours of fermentation. It showed that Bambara groundnut kefir has low fat about 2,43% and the amount of lactic acid bacteria and yeast about 1,5x109 CFU/gram and 4,3x107 CFU/gram respectively. The protein content of it still low, it was about 1,87%.

scholarly journals Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1182 ◽  
Author(s):  
Carmen Masiá ◽  
Poul Erik Jensen ◽  
Patrizia Buldo
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Food Industry ◽  
Raw Materials ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Fermentation Time ◽  
Trained Panel ◽  
Volatile Organic

Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.

scholarly journals Increasing Biogas Yield from Fodder by Microbial Stimulation of Propionic Acid Synthesis in Grass Silages

Energies ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2843
Author(s):  
Krystyna Zielińska ◽  
Agata Fabiszewska ◽  
Katarzyna Piasecka-Jóźwiak ◽  
Renata Choińska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Biogas Production ◽  
Raw Materials ◽  
Raw Material ◽  
Individual Species ◽  
Agricultural Practice ◽  
Biogas Yield

A new direction in the use of lactic acid bacteria inoculants is their application for renewable raw materials ensiling for biogas production. The aim of the study was to demonstrate the possibility of stimulating the synthesis of propionic acid in the process of co-fermentation of selected strains of Lactobacillus buchneri and L. diolivorans as well as L. buchneri and Pediococcus acidilactici. L. buchneri KKP 2047p and P. acidilactici KKP 2065p were characterized by the special capabilities for both synthesis and metabolism of 1,2-propanediol. L. diolivorans KKP 2057p stands out for the ability to metabolize 1,2-propanediol to propionic acid. As a result of the co-fermentation a concentration of propionic acid was obtained at least 1.5 times higher in the final stage of culture in comparison to cultivating individual species of bacteria separately. The results of in vitro experiments were applied in agricultural practice, by application of two lactic acid bacteria inoculants in ensiling of grass silage and improving its suitability for biogas production. Grass silages made with the addition of the inoculant were characterized by the content of 1,2-propanediol, 1-propanol and propionic acid ensured extension of the aerobic stability from 4 to 7 days in comparison to untreated silages. It was found that the use of both inoculants resulted in an approximately 10 - 30% increase in biogas yield from this raw material.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

scholarly journals Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 97
Author(s):  
Marta Acin-Albiac ◽  
Pasquale Filannino ◽  
Kashika Arora ◽  
Alessio Da Ros ◽  
Marco Gobbetti ◽  
...  
Keyword(s):  
Gene Expression ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Food Ingredient ◽  
Wide Range ◽  
Spent Grain ◽  
De Man ◽  
Leuconostoc Pseudomesenteroides ◽  
By Products

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties.

scholarly journals The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data

2020 ◽  
Vol 3 (2) ◽  
pp. 134
Author(s):  
Aikaterini Georgala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Raw Materials ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Bulgaricus ◽  
Yeast Saccharomyces Cerevisiae ◽  
Fermentation Time ◽  
Cereal Products

Greek and Cyprus Trahanas are the most popular fermented milk-cereal products of Greece and Cyprus, and are produced during summer from fresh ewes’, goats’ milk or a mixture of them. Broken wheat is then added to the fermented milk and heated to cook the mixture and then a thick paste is left to cool and cut into small pieces and left to dry (sun or oven drying). In Greek trahanas, fermentation of the lactic acid bacteria Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus plays the major acid- and aroma -producing roles. A great biodiversity of microorganisms was observed during Cyprus trahanas fermentation. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and yeast species contribute greatly to its fermentation. Turkish Tarhana is the dry form of yoghurt-cereal mixture that is produced by mixing cereal flour, yoghurt, baker’s yeast (Saccharomyces cerevisiae) and cooked vegetables, salt and spices followed by fermentation for one to seven days. The fermented slurry is then air-dried and used in soup making. LAB species found in Tarhana fermentation vary depending on the raw materials, fermentation time and techniques used for its production and play an important role in lactic acid and aromatic compounds formation. Lactococcuslactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Yeasts were mainly represented by S. cerevisiae.

scholarly journals Use of glycerol waste in lactic acid bacteria metabolism for the production of lactic acid: State of the art in Poland

2021 ◽  
Vol 19 (1) ◽  
pp. 998-1008
Author(s):  
Grzegorz S. Jodłowski ◽  
Edyta Strzelec
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Synthesis ◽  
Production Process ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Fermentation ◽  
Scale Production ◽  
Pharmaceutical Industries ◽  
Optically Pure

Abstract Lactic acid is a naturally existing organic acid, which may be used in many different branches of industrial application. It can be made in the sugar fermentation process from renewable raw lactic acid, which is an indispensable raw material, including in the agricultural, food, and pharmaceutical industries. It is an ecological product that has enjoyed great popularity in recent years. In 2010, the US Department of Energy published a report about lactic acid to be a potential building element for future technology, whose demand grows year by year. The lactic acid molecule naturally exists in plants, microorganisms, and animals and can also be produced by carbohydrate fermentation or chemical synthesis from coal, petroleum products, and natural gas. In industry, lactic acid can be produced by chemical synthesis or fermentation. Although racemic lactic acid is always produced chemically from petrochemical sources, the optically pure L(+) – or D(−) – lactic acid forms can be obtained by microbial fermentation of renewable resources when an appropriate microorganism is selected. Depending on the application, one form of optically pure LA is preferred over the other. Additionally, microbial fermentation offers benefits including cheap renewable substrates, low production temperatures, and low energy consumption. Due to these advantages, the most commonly used biotechnological production process with the use of biocatalysts, i.e., lactic acid bacteria. The cost of raw materials is one of the major factors in the economic production of lactic acid. As substrate costs cannot be reduced by scaling up the process, extensive research is currently underway to find new substrates for the production of LA. These searches include starch raw materials, lignocellulosic biomass, as well as waste from the food and refining industries. Here, the greatest attention is still drawn to molasses and whey as the largest sources of lactose, vitamins, and carbohydrates, as well as glycerol – a by-product of the biodiesel component production process. Focusing on the importance of lactic acid and its subsequent use as a product, but also a valuable raw material for polymerization (exactly to PLA), this review summarizes information about the properties and applications of lactic acid, as well as about its production and purification processes. An industrial installation for the production of lactic acid is only planned to be launched in Poland. As of today, there is no commercial-scale production of this bio-raw material. Thus, there is great potential for the application of the lactic acid production technology and research should be carried out on its development.

scholarly journals Şalgam Suyu Üretiminde Gerçekleştirilen Havuç Fermantasyonu Sırasında Mikrobiyal Değişim Üzerine Sıcaklığın Etkisi

2018 ◽  
Vol 6 (6) ◽  
pp. 749 ◽  
Author(s):  
Akkız Çankaya ◽  
Hasan Tangüler
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Production Method ◽  
Considerable Effect ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Herbal Products ◽  
Fermentation Time ◽  
Different Temperatures

There is no standard production method and used temperature related to the production of shalgam, one of the traditional fermented herbal products of our country. However, in the production of shalgam, which is very popular in our provinces like Adana, Icel, Hatay, a method called traditional method is generally used in industrial scale. In this study, the effect of different temperature on the microbial flora was examined by using the conventional method in the production of turnip juice. For this purpose, firstly dough fermentation was carried out to obtain the extract and then mixed with other raw materials. Carrot fermentation was carried out at different temperatures (10°C, 22°C and 35°C). The numbers of lactic acid bacteria, total mesophilic aerobic bacteria, coliform bacteria and total yeast were counted during fermentation in the experiments. As soon as fermentation begins, an increase in the counts of lactic acid bacteria, total mesophilic aerobic bacteria and yeast, a decrease in the counts of coliform bacteria were determined. In addition, the application of different temperatures caused the considerable effect on the duration of carrot fermentation. As the temperature increased, the fermentation time decreased.

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