scholarly journals Microbiological and Physicochemical Characteristics of Inasua Traditional Fish Fermented from Maluku Islands

2018 ◽  
Vol 10 (2) ◽  
pp. 298-305
Author(s):  
Ferymon Mahulette ◽  
Nisa Rachmania Mubarik ◽  
Antonius Suwanto ◽  
Widanarni Widanarni
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Number Of Bacteria

Based on the raw materials, inasua consists of two types namely inasua with sap and inasua without sap. Research of inasua with sap has never been done and considered as the novelty of this research. The sensory characteristics and shelf life of two types of inasua were different. The research aims to analyze the microbiological and physicochemical characteristics of two types of inasua during fermentation. The microbiological analyzes include the total number of bacteria and lactic acid bacteria, while physicochemical analyzes include temperature, pH, water activity, proximate analysis, salt, alcohol, histamine, amino acids and fatty acids contents. The total number of bacteria and lactic acid bacteria has decreased during fermentation. At the end of the fermentation the total number of bacteria and lactic acid bacteria inasua with sap were 3.2x107 CFU/g and 3.0x107 CFU/g, while inasua without sap were 5.4x105CFU/g and 3.5x105 CFU/g, respectively. The moisture, protein, alcohol contents and water activity decreased, otherwise the salt, fat, ash, amino acids, and fatty acids contents increased during fermentation. Generally, microbiological and physicochemical characteristics of inasua with sap was better than inasua without sap. The results of this research to improve the quality of this fermentation product in the future.

Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

2008 ◽  
Vol 71 (8) ◽  
pp. 1724-1733 ◽  
Author(s):  
SUSAN ROUSE ◽  
DOUWE VAN SINDEREN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Textural Properties ◽  
Specific Reference ◽  
Brewing Industry ◽  
Beer Brewing ◽  
Brewing Process ◽  
Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

scholarly journals Milk Production and Quality of Lactating Yak Fed Oat Silage Prepared with a Low-Temperature-Tolerant Lactic Acid Bacteria Inoculant

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2437
Author(s):  
Mingming Zhu ◽  
Rongqing Xie ◽  
Liangyin Chen ◽  
Minghong You ◽  
Wenlong Gou ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Milk Yield ◽  
Dry Matter ◽  
Dry Matter Intake ◽  
Fresh Matter ◽  
Total N

This study aimed to investigate the effect of oat silage treated with a low-temperature-tolerant lactic acid bacteria (LAB) inoculant on milk yield and the quality of lactating yaks. Oat silages were prepared in big round bales, treated without (control) or with a low-temperature-tolerant LAB inoculant (a mixture of Lactobacillus plantarum BP18, Pediococcus pentosaceus HS1 and Lactobacillus buchneri LP22; the application rate of 105 cfu/g on a fresh matter basis). Eighteen lactating yaks were divided into nine pairs with a similar milk yield. Each pair of yaks was randomly allocated to the control or LAB-inoculated silage treatment. The inoculated silage increased the dry matter intake and the total volatile fatty acid (mainly acetate, propionate and butyrate) in rumen fluid compared with the control. The inoculated silage also enhanced the yield of yak milk with high contents of total N, fat and lactose. In addition, high levels of essential amino acids (Thr, Leu and Phe), polyunsaturated fatty acids and low saturated fatty acids were observed in milk when lactating yaks were fed with the inoculated silage. Therefore, inoculation with a low-temperature-tolerant LAB during ensiling could promote the milk yield of lactating yaks by enhancing dry matter intake and ruminal fermentation.

scholarly journals Karakteristik Fisikokimia Tepung Daluga (Cyrtosperma merkusii. (Hassk.) Schott) Hasil Modifikasi Fermentasi Bakteri Asam Laktat dan Heat Moisture Treatment (HMT)

2019 ◽  
Vol 8 (3) ◽  
pp. 94
Author(s):  
Didah Nur Faridah ◽  
Nestri Purnamasari ◽  
Sri Laksmi Suryaatmaja
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Resistant Starch ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Gelatinization Temperature ◽  
Heat Moisture Treatment ◽  
North Sulawesi ◽  
Moisture Treatment

Daluga (Cyrtosperma merkusii. (Hassk.) Schott) adalah salah satu jenis tanaman umbi kaya karbohidrat yang berasal dari Kepulauan Siau, Manado, Sulawesi Utara. Kandungan pati daluga yang tinggi berpotensi sebagai bahan baku pembentukan pati resisten (Resistant starch/RS). Tujuan dari penelitian ini adalah meningkatkan kadar RS tepung daluga melalui modifikasi Heat Moisture Treatment/HMT dan fermentasi Bakteri Asam Laktat/BAL serta mengkaji pengaruh modifikasi terhadap sifat fisikokimia tepung daluga modifikasi. Penelitian terdiri dari 3 perlakuan antara lain HMT menggunakan oven (100 ̊C, 16 jam), autoklaf (121 ̊C, 60 menit), dan kombinasi fermentasi BAL dengan Lactobacillus plantarum BSL dan HMT. Berdasarkan hasil analisis, tepung daluga hasil modifikasi oven, autoklaf, dan Lactobacillus plantarum BSL + HMT memiliki kadar RS masing-masing sebesar 7,14; 8,81; 5,31% (db). Hasil modifikasi tepung daluga juga berpengaruh terhadap kadar serat pangan, amilosa, serta perubahan viskositas dan suhu gelatinisasi. Kesimpulannya, tepung daluga dengan modifikasi HMT dan fermentasi bakteri asam laktat dapat memberikan pengaruh yang bervariasi pada berbagai sifat fisikokimianya.Physicochemical Characteristics of Modified Daluga Flour (Cyrtosperma Merkusii. (Hassk.) Schott) by Lactic Acid Bacteria Fermentation and Heat Moisture TreatmentAbstractDaluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of the tubers originated from the Siau Islands, Manado, and North Sulawesi. The starch contents of daluga which were quite and have the potency as raw materials for starch resistant (SR) formation. The objectives of this research were to increase the SR content of daluga flour, to obtain a modified flour with Lactic Acid Bacteria (LAB) fermentation and Heat Moisture Treatment/HMT of daluga flour and to examine the effect of HMT and LAB fermentation on physicochemical characteristics of daluga flour. The study consist of 3 treatments of HMT, i.e. oven (100°C, 16 hours), autoclave (121° C, 60 minutes), and combination of LAB fermentation by Lactobacillus plantarum BSL and HMT. The result showed the specific value of RS from oven, autoclaves and LAB treatment i.e. 7.14, 8.81, 5.31%, respectively. The results of modified daluga flour could affect dietary fiber, amylose contents, viscosity and gelatinization temperature. As conclusion, modified daluga flour with HMT treatment and fermentation might provide specific result on its physicochemical characteristics.

scholarly journals Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 3049 ◽  
Author(s):  
Hyelyeon Hwang ◽  
Jong-Hee Lee
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Arginine Deiminase ◽  
Bacteria Growth ◽  
Arginine Catabolism ◽  
Leuconostoc Lactis

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

scholarly journals Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
Ferymon Mahulette ◽  
TRI SANTI KURNIA
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Fishery Product ◽  
Microbiological Characteristics ◽  
Plate Count Method

Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material is very limited therefore these investigations are necessary to be conducted. The research aimed to analyze the microbiological and physicochemical characteristics of two types of bakasang laor. The microbiological characteristics are used to determine product safety whereas the physicochemical characteristics, amino acids, and fatty acids contents can determine the nutritional value for consumption. The sample of bakasang laor was taken from traditional producers in Latuhalat, Ambon. Microbiological analysis using plate count method. From the measurement, the total number of halotolerant and coliform bacterial in bakasang laor without vinegar were 6.2 log CFU/g and 6.5 log CFU/g, respectively, while the total of lactic acid bacteria in bakasang laor with vinegar was 6.6 log CFU/g at the end of fermentation. The total amino acids and fatty acids contents of bakasang laor without vinegar at the end of fermentation were 11.25% and 32.23%, while bakasang laor vinegar was 9.38% and 32.72%, respectively. The bacteria found in bakasang laor were Leuconostoc mesenteroides, Bacillus subtilis, Staphylococcus arlettae, Staphylococcus petrasii, Escherichia coli, and Enterobacter cloacae. Generally, microbiological and physicochemical characteristics of bakasang laor with vinegar were better than bakasang laor without vinegar. This research can improve the quality of this fermentation product in the future.

scholarly journals Fermentation of Tambelo and its product characteristics

2015 ◽  
Vol 17 (3) ◽  
pp. 253
Author(s):  
Lely Okmawaty Anwar ◽  
Linawati - Hardjito ◽  
Desniar -
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Total Protein ◽  
Total Amino Acid ◽  
Nacl Concentration ◽  
The Right ◽  
Wood Borer ◽  
Total Bacteria

Tambelo (Bactronophorus sp.) is a wood borer grouped into mollusc and living in the mangrove logs that have died and suffered from decaying process. Regarding empirical experience of the coastal people of Southeast Sulawesi and some research, it indicates that tambelo has a high nutrition which is so beneficial for human’s health. Tambelo is highly perishable and the usage of it is hardly found so the consumption level is low, therefore fermenting the tambelo is the right way. The objectives of this research are to make fermentated tambelo by using bakasang as a starter and to determine the quality of final product.The value of pH, NaCl concentration, total bacteria, and total lactic acid bacteria (LAB) every week for 4 week were analyzed during fermentation, then the quality of final product were determined based on chemical composition and amino acids. During fermentation pH and NaCl concentration decreased however total bacteria and total lactic acid bacteria (LAB) increased in to two weeks then decreased until the fourth week. Tambelo fermentation has a total protein contents which is higher than the total protein of fresh tambelo and fermentation proses was run perfectly although the level are lower than the total amino acid compotition in fresh tambelo.<br />Keywords: fermentation, mangrove, tambelo

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

Impact inoculum dosage of lactic acid bacteria on oat and wheat silage fermentation at ambient and low temperatures

2018 ◽  
Vol 69 (12) ◽  
pp. 1225
Author(s):  
Miao Zhang ◽  
Zhongfang Tan ◽  
Xiaojie Wang ◽  
Meiyan Cui ◽  
Yanping Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Ambient Temperature ◽  
Low Temperatures ◽  
Raw Materials ◽  
Antimicrobial Properties ◽  
Alpine Regions ◽  
Silage Quality

Lactic acid bacteria (LAB) can be used as silage additives to ensure rapid and vigorous fermentation at early stages of ensiling. We predicted that the optimal LAB inoculation dosage for forage at ambient temperature (15–38°C) would be different from that at cold temperature (4°C). In this study, Lactobacillus plantarum QZ227, isolated from a wheat landrace in alpine regions of Qinghai, China, and commercial L. plantarum FG1 were used as inoculum, with sterile water as control. The effects of inoculum dosage on the fermentation quality of oat (Avena sativa L. cv. Qinghai) and wheat (Triticum aestivum L. cv. Yumai No. 1) silage at ambient temperature (15–38°C) and at 4°C were investigated in laboratory experiments. Little or no improvement in silage quality occurred upon increasing the inoculum dosage at ambient temperature. By contrast, a lower pH and NH3-N content, and a higher LAB count and lactic acid content, were observed at 4°C. Furthermore, the growth of Escherichia coli was inhibited effectively at the lower temperature, and silage quality was positively correlated with increasing inoculum dosage (P&lt;0.05). These results suggest that increasing the inoculum dosage could improve the quality of silage at lower temperatures of 4°C, whereas an appropriate dosage was a key factor for silage at ambient temperature. In this study, oat forage could be used as raw materials for ensiling only at low temperature but was not suitable for ensiling at ambient temperature without wilting due to the high moisture content (86.55%). QZ227 isolated from the roots of wheat in alpine regions displayed superior antimicrobial properties against yeast at ambient temperature and E. coli at 4°C compared with commercial strain FG1. This is the first study to explore the effects of inoculum dosage on silage quality at low temperatures, and provides a basis for low-temperature silage technologies.

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