Effect of Milk Whey and Its Fermentation Products by Lactic Acid Bacteria on Mitochondrial Lipid Peroxide and Hepatic Injury in Bile Duct-ligated Rats

A multi-species lactic acid bacterial inoculant (Lactisil maize, LM) was applied to whole-crop corn at different maturities in laboratory silos, to evaluate its effects on biochemical characteristics and aerobic stability. The corn crop was harvested at hard dough (HD, 253.1 g/DM kg), one-third milkline (ML, 293.7 g/DM kg) and one-third milkline with a killing frost (MLF, 297.6 g/DM kg). Crops were chopped to a 2.5-cm theoretical cut length, subsampled and treated with two levels of inoculant (LB1 = 1.5 × 105 cfu/g forage, LB2 = 3 × 105 cfu/g forage) or untreated (WO). The chemical composition of MLF crops was very similar to that of ML crops. However, lower (P < 0.01) numbers of lactic acid bacteria and higher numbers of yeast were enumerated in MLF than in ML crops. Higher percentages of DM and neutral detergent fibre and higher pH, but lower (P < 0.01) concentrations of water soluble carbohydrate and crude protein were measured in ML and MLF crops than in HD crops. Application of the inoculant increased (P < 0.01) concentrations of volatile fatty acids, neutral detergent fibre and acid detergent fibre in silages. Lactic acid concentration increased (P < 0.01) in HD treatments with an increasing level of inoculant. In contrast, the highest (P < 0.01) lactic acid concentration was measured in LB1 treatment compared with WO and LB2 in ML and MLF silages. Silages prepared from ML and MLF crops had higher (P < 0.01) lactic and acetic acid concentrations but lower (P < 0.01) butyric acid concentrations than did those prepared from HD. The pH in LB1 and LB2 silages was higher (P < 0.01) than that measured in WO silages. Aerobic stability was not influenced by inoculant treatment but low-DM silages were more (P < 0.01) resistant to spoilage. Frost-killed corn crops had a good potential to produce well fermented silage. Using LM resulted in silages with slightly higher fermentation products but it failed to improve aerobic stability of silage after 120 days of ensiling. These results indicated that inoculation of corn crops with LM for a short-duration ensilage period cannot enhance aerobic stability of silages due to insufficient acetic acid production from lactic acid conversion.

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Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2010.528174 ◽

2011 ◽

Vol 20 (1) ◽

pp. 32-44 ◽

Cited By ~ 29

Author(s):

Amit Kumar Rai ◽

R. Jini ◽

H. C. Swapna ◽

N. M. Sachindra ◽

N. Bhaskar ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fish Processing ◽

Fermentation Products ◽

Processing Wastes

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Effect of dietary lipid and vitamin E on mitochondrial lipid peroxidation and hepatic injury in the bile duct-ligated rat.

The Journal of Lipid Research ◽

10.1016/s0022-2275(20)41965-0 ◽

1991 ◽

Vol 32 (8) ◽

pp. 1349-1357

Author(s):

RJ Sokol ◽

M Devereaux ◽

RA Khandwala

Keyword(s):

Lipid Peroxidation ◽

Vitamin E ◽

Bile Duct ◽

Hepatic Injury ◽

Dietary Lipid ◽

Mitochondrial Lipid

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Fermentasi Ikan Kembung (Rastrelliger sp.) dalam Pembuatan Peda dengan Penambahan Bakteri Asam Laktat (BAL) yang Terkandung dalam Terasi Empang pada Berbagai Konsentrasi Garam

JURNAL BIOLOGI TROPIS ◽

10.29303/jbt.v14i2.142 ◽

2014 ◽

Vol 14 (2) ◽

Author(s):

Yuniati Fajri, AA. Sukarso Dan Dewa Ayu Citra Rasmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Complex Compound ◽

Salt Concentration ◽

Fermentation Products ◽

Purposive Sampling ◽

Test Result

ABSTRAKPeda merupakan produk fermentasi ikan melalui penambahan garam pada kadartertentu. Fermentasi Peda terbentuk karena penguraian senyawa lemak dan proteinkompleks yang terdapat dalam tubuh ikan menjadi senyawa yang lebih sederhana denganbantuan enzim dari mikroba fermentor. Berkaitan dengan hal tersebut telah dilakukanpenelitian dengan tujuan mengetahui konsenterasi garam yang tepat dalam pembuatanpeda yang ditambahkan BAL yang terkandung dalam terasi. Sampel ikan kembung yangdiperoleh dari Pasar Bertais diambil sebanyak 36 ekor diberi perlakuan dengan 3konsenterasi penggaraman yang berbeda (15%, 20%, dan 25%) b/b dan difermentasimelalui penggaraman I selama 7 hari dan penggaraman II selama 21 hari. Hasil fermentasidiamati untuk parameter warna, aroma, tekstur dan rasa peda. Data hasil penelitian diujidengan uji hedonik oleh panelis ahli dan hasilnya dianalisis dengan uji Kruskal-Wallis.Hasil analisis data menunjukkan bahwa tidak ada perbedaan nyata antar perlakuanpenggaraman dan penambahan BAL terhadap sifat hedonik Peda pada p> 0,05. Namun,Peda yang paling diterima oleh panelis adalah Peda yang difermentasi dengankonsenterasi penggaraman 25%.Kata kunci: Fermentasi, Ikan Kembung ,Peda, Bakteri Asam Laktat (BAL), uji hedonikFermentation of Mackerel (Rastrelliger sp.) in Making Peda Added with of LacticAcid Bacteria (LAB) in Several Salt ConcentrationsABSTRACTPeda is a fermentation products by additing of salt in certain concentrations. In thefermentation is occurred breaking the complex compound of fish’s fat and protein intoseveral simpler compounds by enzymes of fermentor agents (the microbes). This researchwas purposed to know exactly salt concentration in the process of making peda withaddition of lactic acid bacteria from terasi. The type of this research is experiment.Population of this research is all Mackerels which are sold in Bertais market, and 36 ofthem are taken as sample, by purposive sampling. The treatment of this research consistsof 3 concentration of salt, that is 15%, 20% and 25%. Data was taken by using hedonictest by 5 expert panelists. Data was analyzed by using Kruskal-Wallis test. Result showedthat there were no treatment differences of salt and lactic acid bacteria towards hedonictests (P > 0,05). Yet, the most acceptable of peda, is fermented within 25% saltconcentration.Key words :Fermentation, Mackerel fish, Peda, Lactic Acid Bacteria, Hedonic Test

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effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance

10.32747/2003.7587222.bard ◽

2003 ◽

Author(s):

Zwi G. Weinberg ◽

Richard E. Muck ◽

Nathan Gollop ◽

Gilad Ashbell ◽

Paul J. Weimer ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Enterococcus Faecium ◽

Rumen Fluid ◽

Animal Performance ◽

Rumen Microorganisms ◽

Fermentation Products ◽

Silage Inoculants ◽

The U.S

The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising strains will be used in the next steps of the research. Silage inoculants containing LAB are used in order to improve forage preservation efficiency. In addition, silage inoculants enhance animal performance in many cases. This includes improvements in feed intake, liveweight gain and milk production in 25-40% of studies reviewed. The cause for the improvement in animal performance is not clear but appears to be other than direct effect of LAB inoculants on silage fermentation. Results from various studies suggest a possible probiotic effect. Our hypothesis is that specific LAB strains interact with rumen microorganisms which results in enhanced rumen functionality and animal performance. The first step of the research is to determine whether LAB of silage inoculants survive in RF. Silage inoculants (12 in the U.S. and 10 in Israel) were added to clarified and strained RF. Inoculation rate was 10 ⁶ (clarified RF), 10⁷ (strained RF) (in the U.S.) and 10⁷, 10⁸ CFU ml⁻¹ in Israel (strained RF). The inoculated RF was incubated for 72 and 96 h at 39°C, with and without 5 g 1⁻¹ glucose. Changes in pH, LAB numbers and fermentation products were monitored throughout the incubation period. The results indicated that LAB silage inoculants can survive in RF. The inoculants with the highest counts after 72 h incubation in rumen fluid were Lactobacillus plantarum MTD1 and a L. plantarum/P. cerevisiae mixture (USA) and Enterococcus faecium strains and Lactobacillus buchneri (Israel). Incubation of rumen fluid with silage LAB inoculants resulted in higher pH values in most cases as compared with that of un-inoculated controls. The magnitude of the effect varied among inoculants and typically was enhanced with the inoculants that survived best. This might suggest the mode of action of LAB silage inoculants in the rumen as higher pH enhances fibrolytic microorganisms in the rumen. Volatile fatty acid (VFA) concentrations in the inoculated RF tended to be lower than in the control RF after incubation. However, L. plalltarull1 MTDI resulted in the highest concentrations of VFA in the RF relative to other inoculants. The implication of this result is not as yet clear. In previous research by others, feeding silages which were inoculated with this strain consistently enhanced animal performance. These finding were recently published in Weinberg et.al.. (2003), J. of Applied Microbiology 94:1066-1071 and in Weinberg et al.. (2003), Applied Biochemistry and Biotechnology (accepted). In addition, some strains in our studies have shown bacteriocins like activity. These included Pediococcus pentosaceus, Enterococcus faecium and Lactobacillus plantarum Mill 1. These results will enable us to continue the research with the LAB strains that survived best in the rumen fluid and have the highest potential to affect the rumen environment.

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Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

Food & Function ◽

10.1039/d1fo02059e ◽

2021 ◽

Author(s):

L. Escrivá ◽

L. Manyes ◽

P. Vila-Donat ◽

G. Font ◽

G. Meca ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Bioactive Compounds ◽

Natural Preservative ◽

Milk Whey ◽

Yellow Mustard ◽

Baking Industry

Lactic acid bacteria fermentation enriched ingredients in bioactive compounds. Yellow mustard flour and milk whey are potential natural preservative ingredients to be used in the baking industry, especially when fermented with lactic acid bacteria.

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Evaluation of a lactobacillus inoculant as an additive for silage fed to heifers

Proceedings of the British Society of Animal Production (1972) ◽

10.1017/s0308229600019164 ◽

1990 ◽

Vol 1990 ◽

pp. 136-136 ◽

Cited By ~ 1

Author(s):

P. O' Kiely

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Formic Acid ◽

Lactobacillus Plantarum ◽

Lolium Multiflorum ◽

Animal Performance ◽

Fermentation Products ◽

Aerobic Stability ◽

Additive Treatment

When grass with an adequate content of fermentable substrate and epiphytic lactic acid bacteria is ensiled properly, the fermentation which follows is normally considered satisfactory. This fermentation can be altered by various categories of additive such as acids, sugars and inoculants, each of which can influence the fermentation differently. The experiment reported compared the fermentation products, aerobic stability and animal performance for silages made using formic acid or a Lactobacillus plantarum inoculant with well preserved silage made without additive treatment.A 42 day regrowth of Lolium multiflorum (cv. Lemtal) was harvested without wilting using two precision - chop harvesters. Alternate loads of grass were ensiled with (a) no additive, (b) formic acid (850g/kg) at 3.0 1/t or (c)inoculant (Ecosyl - ICI plc) at 3 1/t (separate harvester). The inoculant was constituted immediately before use and was applied in accordance with the manufacturers instructions. Harvesting was completed and the silos sealed within 26 hours of mowing. The silos were opened after 113 days.

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