Study on the optimization of the fermentation process by lactic acid bacteria in jelly fish

ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named“ Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).

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A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1073-1076.1858 ◽

2014 ◽

Vol 1073-1076 ◽

pp. 1858-1862

Author(s):

Li Wei Zhao ◽

Han Sun ◽

Zi Yang Yu ◽

Bo Lu ◽

Yan Zhao ◽

...

Keyword(s):

Lactic Acid ◽

Sodium Chloride ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Culture Temperature ◽

Natural Fermentation ◽

Microbial Number ◽

Bacteria Culture ◽

Traditional Fermentation ◽

Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

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Isolation and identification of high viscosity-producing lactic acid bacteria from a traditional fermented milk in Xinjiang and its role in fermentation process

European Food Research and Technology ◽

10.1007/s00217-012-1779-7 ◽

2012 ◽

Vol 235 (3) ◽

pp. 497-505 ◽

Cited By ~ 35

Author(s):

Wei Li ◽

Mahinur Mutuvulla ◽

Xiaohong Chen ◽

Mei Jiang ◽

Mingsheng Dong

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Fermented Milk ◽

High Viscosity ◽

Isolation And Identification

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Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

Jurnal Serambi Engineering ◽

10.32672/jse.v7i1.3715 ◽

2021 ◽

Vol 7 (1) ◽

Author(s):

Azwar Azwar ◽

Hisbullah Hisbullah ◽

Ahmad Irgi ◽

Wari Julyadi ◽

Adisalamun Adisalamun ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Ph Value ◽

Health Sector ◽

Lactobacillus Bulgaricus ◽

Quality Analysis ◽

Fermentation Time ◽

Goat’S Milk ◽

Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

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Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.9.3.30 ◽

2021 ◽

Vol 9 (3) ◽

pp. 1058-1066

Author(s):

Diofanor Acevedo ◽

Piedad M. Montero Castillo ◽

José Jaimes Morales

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Fermentation Process ◽

Starter Culture ◽

Caribbean Region ◽

Limiting Factor ◽

The Hours ◽

The Caribbean ◽

Fermentation Parameters

Studying the fermentation parameters of "Suero Costeño" was the focus of this research, considered a traditional product in the Caribbean region of Colombia, inoculated with lactic acid bacteria Lactococcus lactis subsp. Lactis (ATCC29146) and Lactobacillus paracasei subsp. paracasei (ATCC 334). It was found that the percentage of lactose decreased progressively during the hours of fermentation, with a minimum lactose value of 3.1% at 15 h for the samples of Suero Costeño with L. lactis, while for L. paracasei the percentage of lactose was 3.4%. L. paracasei the percentage of lactose was 3.4%; on the other hand, the pH, which is a limiting factor in the fermentation process, was reported to have a considerable reduction in the samples with L. lactis in comparison with L. paracasei, at the end of the fermentation process at 15 h, with values of 4.3 and 4.5, respectively. Finally, the sensory evaluation allowed establishing that the Suero Costeño with L. lactis obtained similar values to that produced in a traditional way, and therefore its use can be recommended in this type of dairy products as a starter culture.

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Evaluation of physical-chemical and microbiological characteristics of freeze-dried and reydrated yogurt

Research Society and Development ◽

10.33448/rsd-v9i6.2446 ◽

2020 ◽

Vol 9 (6) ◽

pp. e14962446

Author(s):

Shana Kimi Farias Yamaguchi ◽

Carolina Krebs de Souza ◽

Sávio Leandro Bertoli ◽

Lisiane Fernandes de Carvalho

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Guar Gum ◽

Titratable Acidity ◽

Chemical Characteristics ◽

Physical Chemical ◽

Microbiological Characteristics ◽

Freeze Dried ◽

Before And After

This study aimed to evaluate the physical-chemical characteristics and the viability of lactic acid bacteria during the fermentation process of the yogurt and after the freeze-dried process, in addition to testing three thickener formulations for the rehydration of the yogurt powder. During the fermentation process, the production of lactic acid and the growth of lactic acid bacteria were accompanied. Before and after freeze-dried process, yogurt was analyzed for pH, titratable acidity, carbohydrates, proteins, lipids and viable lactic acid bacteria. After lyophilization, three thickener formulations were tested to evaluate the rehydration of powdered yogurt. At the end of the fermentation process, it was verified that the lactic acid bacteria grew to reach 7.8.107 UFC.g-1 and the acidity obtained was 9.27 g.L-1. The viable lactic acid bacteria count of freeze-dried and non-freeze-dried yogurt was 5.6.107 CFU.g-1 and 7.8.107 CFU.g-1, respectively. Non-freeze-dried and freeze-dried yogurts showed a content of 20.8% and 21.0% carbohydrates, 4.0% and 3.6% protein and 3.7% and 2.7% lipids, respectively. The combination of thickeners that provided viscosity similar to commercial yogurts was the guar gum, pectin and maltodextrin mix. Thus, it was possible to verify that the freeze-drying process maintains the physical-chemical characteristics and viability of lactic acid bacteria. In addition, the developed yogurt presented easy reconstitution at the time of consumption.

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