Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes

2003 ◽  
pp. 147-162 ◽  
Author(s):  
Silvina Fadda ◽  
Graciela Vignolo ◽  
Guillermo Oliver
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Meat Protein

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

2012 ◽  
Vol 79 (2) ◽  
pp. 201-208 ◽  
Author(s):  
Micaela Pescuma ◽  
Elvira M. Hébert ◽  
Elena Bru ◽  
Graciela Font de Valdez ◽  
Fernanda Mozzi
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Whey Proteins ◽  
Principal Component ◽  
Fermented Foods ◽  
Small Peptides

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most byLactobacillus acidophilusCRL 636 andLb. delbrueckiisubsp.bulgaricusCRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.

Changes in carbohydrate and protein fractions during ensiling of alfalfa treated with previously fermented alfalfa juice or lactic acid bacteria inoculants

2018 ◽  
Vol 58 (3) ◽  
pp. 577
Author(s):  
L. Tao ◽  
H. Zhou ◽  
N.-F. Zhang ◽  
B.-W. Si ◽  
Y. Tu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Volatile Fatty Acid ◽  
Fatty Acid Content ◽  
Fresh Weight ◽  
Protein Nitrogen ◽  
Soluble Fibre ◽  
Colony Forming Units

The effects of previously fermented juice (PFJ) prepared from alfalfa and lactic acid bacteria (LAB) inoculants on the dynamic changes of nutritive components in ensiled alfalfa after various ensiling periods were investigated by using the Cornell Net Carbohydrate and Protein System. The third-cut alfalfa was harvested at the budding stage, exposed to sunlight, weighed occasionally to estimate the dry matter (DM) content until the actual DM finally obtained was 347.8 g/kg fresh weight, and then chopped to 1–2-cm lengths. Chopped forages were treated with (1) distilled water (control), (2) alfalfa PFJ or (3) LAB at 1 mL/50 g fresh weight. The application amounts of PFJ and LAB to the fresh forage were 8.73 log (colony-forming units/mL) and 7.32 log (colony-forming units/mL) respectively. All silages were prepared in mini-silos of 100-mL polypropylene centrifuge tubes and kept in an incubator at 30°C, and triplicate silos from each treatment were opened after 1, 3, 7, 14 and 35 days of ensiling. Results suggested that silage treated with LAB and PFJ was of better quality than was the control silage, as evidenced by lower volatile fatty acid concentrations, as well as higher lactic acid, sugar, starch, soluble fibre and digestible natural detergent fibre production at various ensiling periods (P < 0.05), and a lower protein degradation as suggested by the low non-protein nitrogen production (P < 0.05). The effect of PFJ on alfalfa fermentation quality and protein degradation was greater than that of LAB, as evidenced by the lower pH value and volatile fatty acid content and the higher concentrations of lactic acid (P < 0.05). In addition, the cost of PFJ for 1 tonne of alfalfa silage is ~1/7–1/5 of that of LAB. In conclusion, adding PFJ to alfalfa forages before preservation as silage is a cost-effective way to improve the silage formation quality; in addition, its effect as a fermentation stimulant may be comparable to, or even better than, that of LAB inoculants at various ensiling periods.

scholarly journals Characterization of Protease Crude Extract from Indigenous Lactic Acid Bacteria and the Protein Degradation Capacity in Local Tuber and Cereal Paste Flour

2019 ◽  
Vol 21 (1) ◽  
pp. 38-44 ◽  
Author(s):  
Tatik Khusniati ◽  
Nanda Sabbaha Nur Kasfillah ◽  
Vilya Syafriana ◽  
Resti Sofia Zahara ◽  
Padmono Citroreksoko ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Crude Extract ◽  
Manihot Esculenta ◽  
Dioscorea Alata ◽  
Purple Sweet Potato

Protease hidrolyzed protein in flour in order to more digest by human ulcer. Lactobacillus plantarum B110 and Lactobacillus satsumensis are indigenous lactic acid bacteria that produce protease. The objective of this research is to characterization of protease crude extract from indigenous lactic acid bacteria and the protein degradation capacity in local tuber and cereal paste flour. Tuber and cereal flour used were purple sweet potato (Dioscorea alata), cassava (Manihot esculenta), rice (Oryza sativa), corn (Zea mays) and wheat (Triticum) as comparison. Proteaseactivity was tested by Horikoshi method (1971) and protein degradation was by formol titration. Research results showed that optimum activities and stabilities of Lactobacillus plantarum B110 were at pH: 7.5, 45oC and pH:5.0-8.0, 35-50oC, while that L. satsumensis EN 38-32 were at pH: 7.0, 40oC and pH:6.0-8.0, 20-45oC. Increases in protein degradation capacity of the paste flour additional proteases crude extract from L. plantarum B110 were 0.0838% (purple sweat potato), 1.3299% (cassava), 0.5834% (corn), 0.7499% (rice) and 1.5551% (wheat as comparison); while that L. satsumensis EN 38-32 were 0.20% (purple sweet potato), 0.32% (cassava), 0.87% (corn), 1.17% (rice). Based on increases in protein degradation capacity, protease crude extract from L. plantarum B110 and L. satsumensis EN 38- 32 were sequently better to hidrolyze protein of cassava and rice paste flour than thatother tuber and cereal.

scholarly journals Effect of lactic acid bacterial inoculant with enzyme and rolled barley additive on the chemical composition and protein degradation of alfalfa silage

2002 ◽  
Vol 18 (3-4) ◽  
pp. 33-44 ◽  
Author(s):  
J. Pys ◽  
W. Migdal ◽  
T. Pucek ◽  
Branislav Zivkovic ◽  
Mihal Fabjan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Crude Protein ◽  
Dry Matter ◽  
Water Solution ◽  
Flowering Stage ◽  
Acid Fermentation ◽  
Liquid Part ◽  
Medicago Sativa L

In the experiment, forage (dry matter 216.3 g.kg-1) from the 1st cut of alfalfa (Medicago, sativa L.) cv, Radius, mown at the early flowering stage, was ensiled. Alfalfa was ensiled without inoculants; with lactic acid bacteria and enzyme inoculants; with rolled barley; or with rolled barley and lactic acid bacteria and enzyme inoculants. Rolled barley was added in amounts of 50,100, 150 and 200 g.kg-1 of alfalfa forage, The bacterial acid enzyme inoculants (Bactozym) contained cultures of Lacto bacillus casein, Enterococcus faecium M74 and Pediococcus sp. (a total of 1 5 x 109 CPU in Ig of friable preparation) in the powdered part and the cellulase-hemicellulase complex (25000 n cat. in 1ml) and glucose-oxidase (4000 n cat. in 1ml) in the liquid part. The inoculants was used in a water solution in the amount of 10mg bacterial component and 0,2 ml enzymatic component / kg-1 alfalfa forage. The supplement of only rolled barley to alfalfa forage was found to have no significant effect on improving the processes of proteolysis and deamination in this type of silages, compared to alfalfa silages made with bacterial and enzyme inoculants. Significantly lower crude protein and WSC losses in the fermentation process, increased intensity of lactic acid fermentation, the lack of propionic and butyric acid fermentation, and significantly reduced processes of protein degradation were found in alfalfa-rolled barley silages made with the addition of lactic acid bacteria and enzyme inoculants.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method
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