scholarly journals Characteristics of Lactobacillus plantarum QZW5 and its effects on wheat silage under multigelation

2021 ◽  
Vol 8 (1) ◽  
Author(s):  
Miao Zhang ◽  
Guofang Wu ◽  
Lei Wang ◽  
Bei Zhang ◽  
Jun Chen ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Low Temperatures ◽  
Diversity Index ◽  
Lactic Acid Production ◽  
Key Factors ◽  
Community Revitalization ◽  
Richness Index

Abstract Background Silages, as a nutritious and long-term preserved fodder, is achieved through fermentation. However, the constant low temperatures and freeze–thaw event are key factors that affect the quality of silages due to low levels of lactic acid production and undesirable microbial community revitalization. In this study, we attempt to investigate the effects of Lactobacillus plantarum QZW5 on the fermentation characteristics of wheat silage under ensiling conditions at the order of the following temperatures: constant low temperatures (5 °C for 30 days), multigelation (10 ℃ at day and – 10 ℃ at night for 30 days) and room temperature (aerobic/anaerobic, 10 days). Results Under multigelation condition, Lactobacillus plantarum QZW5 inoculation significantly increased the contents of lactic acid and acetic (P < 0.05) in the silage. The pH, bacterial richness index (Chao) and diversity index (Shannon) of the silage were significantly decreased by Lactobacillus plantarum QZW5 (P < 0.05). In Lactobacillus plantarum QZW5 inoculated silage, the dominant genera were L. plantarum subsp. plantarum. However, those in the control silage were Leuconostoc mesenteroides and Leuconostoc fallax. LAB (lactic acid bacteria) inoculation increased the abundance of desirable Lactobacillus spp. and inhibited the growth of undesirable Escherichia coli, Saccharomyces cerevisiae, and Filamentous fungi, among others in the silage. Conclusions Therefore, inoculation of L. plantarum QZW5 during ensiling could stimulate favorable fermentation and reconstruct bacterial community for better silage preservation. Graphic abstract

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth and degrading nitrite, promoting the gut microbiota health in vitro

2022 ◽  
Author(s):  
Shu Ting Hang ◽  
Ling zhou Zeng ◽  
Jia run Han ◽  
Zhong qin Zhang ◽  
Qingqing Zhou ◽  
...  
Keyword(s):  
Quality Control ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Microbial Contamination ◽  
Nitrite Accumulation ◽  
Bacteria Growth ◽  
Lactobacillus Plantarum Zj316 ◽  
Stachys Sieboldii

Microbial contamination and nitrite accumulation are two major concerns on the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was...

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

1960 ◽  
Vol 27 (1) ◽  
pp. 91-102 ◽  
Author(s):  
F. H. McDowall ◽  
J. A. Singleton ◽  
B. S. Le Heron
Keyword(s):  
Lactic Acid ◽  
Low Temperatures ◽  
Starter Culture ◽  
Skim Milk ◽  
Ph Values ◽  
Commercial Scale ◽  
Increase With Increase ◽  
Keeping Quality ◽  
Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

Characteristics of lactic acid bacteria isolates and their effects on the fermentation quality of acacia (Sophora japonicaL.) leaf silage at low temperatures

2017 ◽  
Vol 63 (3) ◽  
pp. 141-149 ◽  
Author(s):  
Gulfam Ali ◽  
Qinhua Liu ◽  
Xianjung Yuan ◽  
Zihao Dong ◽  
Seare T. Desta ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Temperatures ◽  
Fermentation Quality
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