scholarly journals Biogenic amines and hygienic quality of lucerne silage

2016 ◽  
Vol 11 (1) ◽  
pp. 280-286 ◽  
Author(s):  
Veronika Mlejnkova ◽  
Pavel Horky ◽  
Marketa Kominkova ◽  
Jiri Skladanka ◽  
Lucia Hodulikova ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Nutrient Content ◽  
Chemical Additives ◽  
Acid Fermentation ◽  
Chemical Preservative ◽  
Biological Additive ◽  
Silage Additives

AbstractThis experiment examined the influence of two different silage additives of biological (Lactococcus lactis, Lactobacillus plantarum, Enterococcus faecium, enzyme xylanase) and chemical (43% formic acid, 30% ammonium formate, 10% propionic acid, 2% benzoic acid) types on biogenic amines concentration, nutrient content, fermentation process, and microbiologic indicators in lucerne (Medicago sativa) silage after 90 days of fermentation. The biological additive significantly (P < 0.05) increased putrescine (+51%), lactic acid (+11%) and protein content (+11%) in comparison with control silage. It significantly decreased cadaverine (−29%), histamine (−57%), spermidine (−15%), spermine (−55%), acetic acid (−40%), ethanol (−55%), ammonium (−25%) and ash (−9%). After the chemical-additive treatment, greater amounts of histamine and tyramine were recorded. Significant decrease was observed in the concentrations of putrescine (−18%), cadaverine (−55%), spermidine (−47%), spermine (−45%), lactic acid (−16%), acetic acid (−46%), ammonium (−59%), ash (−13%) and fat (−24%). Populations of bacteria associated with lactic acid fermentation, moulds, yeasts, enterobacteria and total microorganisms count were also influenced. Both biological and chemical additives can be highly recommended for producing high-quality silages meeting hygienic requirements. In lucerne silage, the chemical preservative showed a stronger effect in achieving the health safety of silage compared to the biological inoculant.

scholarly journals The effect of carbohydrate additive and inoculation on quality of red clover silage

2013 ◽  
Vol 29 (1) ◽  
pp. 105-114
Author(s):  
B. Dinic ◽  
N. Djordjevic ◽  
D. Terzic ◽  
M. Blagojevic ◽  
J. Markovic ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Ph Value ◽  
Red Clover ◽  
Class Iii ◽  
Acid Fermentation ◽  
Aerobic Stability ◽  
Fermentative Bacteria ◽  
Factorial Trial

In this experiment, wilted masses of red clover of cultivar K-17 from the first cut was ensiled in three treatments: a) no additives, b) with the addition of corn (6% of biomass) and c) with the addition of inoculant BioStabil Plus. The experiment design was according to the method of a completely random plan (single factorial trial) in triplicates. Based on the results it can be concluded that the wilted biomass of red clover can be successfully ensiled without additives. However, the inoculation of red clover biomass achieves the most favourable pH value (4.20), the lowest level of degradation of the protein expressed in the amount of NH3-N (107.7 gkg-1 N), the largest production of lactic acid (91.3 gkg-1 DM) and acetic acid (42.6 gkg-1 DM), in the absence of butyric acid. Adding maize meal in the amount of 6% contributed to somewhat more favourable fermentation and increase of the energy value of silage. When using the DLG and Weissbach methods for assessing the quality of silage, all silages were classified into the first class. Contrary to this, according to the Zelter method, control and inoculated silages were evaluated as class III, because of the large amounts of acetic acid. In practices inoculants based on homo-and hetero-fermentative bacteria of lactic acid fermentation are recommended for use, because the increased production of acetic acid contributes positively to te aerobic stability of silage.

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 445-450 ◽  
Author(s):  
Elena Bartkiene ◽  
Gerhard Schleining ◽  
Grazina Juodeikiene ◽  
Daiva Vidmantiene ◽  
Vita Krungleviciute ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Biogenic Amines ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation

Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria

2017 ◽  
Vol 13 (4) ◽  
Author(s):  
Yang Chen ◽  
Ye Bai ◽  
Dongsheng Li ◽  
Chao Wang ◽  
Ning Xu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Cell Mass ◽  
Acetic Acid Bacteria ◽  
Acid Fermentation ◽  
Acetic Acid Fermentation ◽  
Essential Step ◽  
High Ethanol ◽  
Acceptance Score

Abstract Acetic acid fermentation is an essential step in the production of high-quality fruit vinegar and typically involves the use of acetic acid bacteria (AAB). The present study showed that the high cell mass and acetic acid yields of ethanol-tolerant AAB under high ethanol conditions were related to the high activities and stability of both pyrroloquinoline quinone (PQQ)-dependent alcohol dehydrogenase and PQQ-dependent aldehyde dehydrogenase. Additionally, in acetic acid fermentation with watermelon wine (8 % ethanol), the main organic acids (acetic, tartaric and malic acids) produced by ethanol-tolerant Acetobacter pasteurianus AAB4 were higher than those by conventional A. pasteurianus AS1.41 (1.42-fold, 3.53-fold and 2.12-fold, respectively). Also, the main esters (ethyl acetate and phenylethyl acetate) produced by AAB4 were higher than those by AS1.41 (1.69-fold and 1.48-fold, respectively). In addition, the total sweet and umami free amino acids produced by AAB4 increased significantly. According to sensory analysis, the flavor, taste and overall acceptance score of watermelon vinegar produced by AAB4 were significantly higher than those by AS1.41. Therefore, high ethanol fermentation with ethanol-tolerant AAB improved the flavor and quality of watermelon vinegar, indicating that this technology can be applied to fruit vinegar production.

scholarly journals Bacterial inoculant effect on quality of alfalfa silage and haylage

2019 ◽  
Vol 35 (1) ◽  
pp. 85-96
Author(s):  
Snezana Djordjevic ◽  
Violeta Mandic ◽  
Nikola Djordjevic ◽  
Biljana Pavlovic
Keyword(s):  
Lactic Acid ◽  
Nutritive Value ◽  
Starter Culture ◽  
Livestock Production ◽  
Forage Legumes ◽  
Acid Fermentation ◽  
Cattle Farm ◽  
Fermentation Parameters ◽  
High Level

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant ?Silko for alfalfa? on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant ?Silko for alfalfa? (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant ?Silko for alfalfa? has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since ?Silko for alfalfa? positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

scholarly journals The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

2011 ◽  
Vol 20 (No. 4) ◽  
pp. 135-143 ◽  
Author(s):  
J. KAROVIČOVÁ ◽  
Z. KOHAJDOVÁ
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Reducing Sugars ◽  
Total Variance ◽  
Total Acidity ◽  
Multivariate Statistical Methods ◽  
Acid Fermentation ◽  
Multivariate Statistical ◽  
Acetic Acids

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 &times; 106 CFU/ml and fermented in a thermostat at 24&deg;C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance. &nbsp;

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P &lt; 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P &lt; 0.01) highest lactic acid content (43.39 &plusmn; 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 &plusmn; 0.18) was calculated for non-pressed experimental silage (D &ndash; 3 l/t of KEM). As compared with untreated control the highest percentage (P &lt; 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 &plusmn; 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P &lt; 0.01) contents of butyric acid (26.37 &plusmn; 0.91 g/DM) and propionic acid (4.58 &plusmn; 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P &lt; 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low. &nbsp;

scholarly journals Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

2019 ◽  
Vol 20 (7) ◽  
pp. 1659
Author(s):  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek ◽  
Grzegorz Ciepielowski ◽  
Barbara Pacholczyk-Sienicka ◽  
Łukasz Albrecht ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Isopropyl Alcohol ◽  
Quantitative Composition ◽  
Acetic Acid Content ◽  
Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation

1991 ◽  
Vol 14 (3-4) ◽  
pp. 277-286 ◽  
Author(s):  
L. Camacho ◽  
C. Sierra ◽  
D. Marcus ◽  
E. Guzmán ◽  
R. Campos ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Nutritional Quality ◽  
Lupinus Albus ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Effects of Fermented Green Juice and Cellulase on the Silage Quality of Sugarcane Top

2012 ◽  
Vol 554-556 ◽  
pp. 1053-1056 ◽  
Author(s):  
Yi Fen Zhuang ◽  
Xin Zhu Chen ◽  
Zhao Xia Dong ◽  
Jian Guo Zhang ◽  
Wen Chang Zhang
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Moisture Content ◽  
Water Soluble ◽  
Soluble Carbohydrate ◽  
Moisture Contents ◽  
Ph Values ◽  
Silage Quality ◽  
Water Soluble Carbohydrate

Two moisture levels of sugarcane top (moisture contents 69.03% - MC1 and 56.38% - MC2) were treated with fermented green juice (FGJ) at 2 ml/kg and/or with cellulase (CEL) at 5000 U/kg raw matter, and ensiled in the laboratory at ambient temperature. All additive treatments significantly (P<0.01) increased lactic acid and water soluble carbohydrate (WSC) contents, and significantly (P<0.01) decreased pH and contents of NH3-N and acetic acid compared with the control. The treatment of FGJ and CEL mixture significantly (P<0.01) decreased pH and content of acetic acid (AA) compared with treatments of FGJ and CEL alone. All the MC2 silages had more extensive fermentation than MC1 silage, shown by higher contents of lactic acid, lower pH values and NH3-N contents. In conclusion, both FGJ and CEL addition significantly improved the silage quality of sugarcane top, and their mixture had better result than FGJ and CEL alone. Reducing the moisture content of sugarcane top could improve its silage quality.

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