scholarly journals APPLICATION OF LACTIC ACID IN PRESERVATION OF NINH THUAN GREEN GRAPES NH01-48

2018 ◽  
Vol 55 (5A) ◽  
pp. 116
Author(s):  
Nguyen Thi Hanh
Keyword(s):  
Lactic Acid ◽  
Acid Treatment ◽  
Dry Matter ◽  
Physicochemical Characteristics ◽  
Bacterial Strains ◽  
Acid Pretreatment ◽  
Yeast Strains ◽  
Plastic Bags ◽  
Preservation Technology ◽  
Titration Acidity

Ninh Thuan green grapes NH01-48 is popularly cultured in Ninh Thuan province. However, due to the lack of preservation technology and/or facility, Ninh Thuan grapes are transported to and consumed in other areas of the country in a limited volume. This study aimed to assess application of lactic acid in treatment of Ninh Thuan grapes for preservation. Effect of lactic acid on grapes with or without challenging microorganisms was examined. Green grapes NH01-48 was washed with sterile water, and then dried on air. Grapes were challenged with a cocktail of microorganisms previously isolated from Ninh Thuan grapes, including four bacterial strains (Bacillus cereus, Pseudomonas oryzihabitans, Citrobacter sp., and Flavobacterium sp.), three yeast strains (Wickerhamomces anomalus, Hanseniaspora opuntiae, Debaryomyces nepalensis) and one fungus Penicillium sp. at 5 × 104 CFU/ml. Then grapes were treated with 3 % lactic acid solution for 5 min (soaking) prior to be packed in plastic bags with punched hole of         3 mm diameter, distance between holes is 3 cm and preserved in refrigeration condition at                 4 ± 0.5 oC. Grapes without challenging microorganisms/without acid pretreatment/without challenging microorganisms but treated with acid were used for comparison. Samples were taken every 5th day until 30 days. Color, hardness, total dry matter, titration acidity, and total microorganism count were measured. Results showed that when applied treatment of lactic acid on grape with and without challenging microorganisms, the change in grapes’ hardness, color, dry matter and titration acidity was minimized, demonstrating positive activity of lactic acid on grape physicochemical characteristics. Samples without lactic acid treatment were spoiled after 15-20 days of preservation, whereas the ones with acid treatment can be last for at least 30 days. Moreover, number of total microorganisms count after 30 days of preservation were acceptable in samples with lactic acid treatment (ca. 103 CFU/g). Therefore, lactic acid can be potential for application in grapes preservation. The combined effect with other preservation techniques needs to be further studied.

scholarly journals PHYSICOCHEMICAL AND MICROBIAL ANALYSIS OF FECES FROM HORSES FED DIETS CONTAINING CITRUS PULP

2016 ◽  
Vol 17 (4) ◽  
pp. 527-533
Author(s):  
Roberta Ariboni Brandi ◽  
Adriana Moraes de Oliveira Tribucci ◽  
Júlio César de Carvalho Balieiro ◽  
Ricardo Luiz Moro de Souza ◽  
Alfredo Manuel Franco Pereira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Latin Square ◽  
Physicochemical Characteristics ◽  
Microbiological Analysis ◽  
Citrus Pulp ◽  
Plastic Bags ◽  
Microbiological Laboratory ◽  
Acid Producing Bacteria ◽  
Fecal Ph ◽  
Lactobacillus Spp

Abstract This study aimed to evaluate the effect of diets containing increasing levels of citrus pulp on the physicochemical and microbiological characteristics of horses feces. Five mares, at an average age of 3.5 years old and body weight of 492 ± 44.5 kg were arranged in a 5 x 5 Latin Square. The experimental diet consisted of 60% coast-cross hay and 40 % of concentrate with increasing levels of citrus pulp (0, 7, 14, 21, and 28 %). To determine the fecal pH, samples were collected directly from the floor, immediately after defecation, in the first feces of the day at 07:00 a.m., and color and fecal consistency were evaluated. For microbiological analysis, an aliquot was reserved in plastic bags, frozen, and sent to the microbiological laboratory for further analysis. Lactic acid bacteria were counted for Lactobacillus spp. and Streptococcus spp. from fecal samples under anaerobic conditions. The diet produced differences (P<0.05) in feces consistency: 98% of the animals had normal and firm stools, while 2% were loose ruminant-type feces. We observed no difference (P<0.05) for color, verifying 100% of the animals of greenish feces, normal for equines. There was no effect (P>0.05) on pH and on the number of Lactobacillus spp. and Streptococcus spp. The inclusion of up to 28% citrus pulp concentrates for horses did not promote change in the physicochemical characteristics and on the population of lactic acid-producing bacteria in feces.

scholarly journals Screening and Identification of Lactic Acid Bacteria with D-tagatose Production Capability

2019 ◽  
pp. 1-6
Author(s):  
Wen Li ◽  
Zhicheng Zhou ◽  
Jiaxiang Huang ◽  
Guoyan Zhang ◽  
Faisal N. Awad ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Performance ◽  
Physicochemical Characteristics ◽  
Hplc Method ◽  
Biological Engineering ◽  
Bacterial Strains ◽  
Genetic Characteristics ◽  
Food And Beverage ◽  
Screening And Identification

Aims: D-tagatose is a natural ketohexose which can be used as a functional sweetener in foods, diary and beverages products. Isolation of new bacterial strains having the ability to produce D-tagatose is a continuously trending topic of research. Study Design: Screening of strains with D-tagatose production by identification and determination of its ability to produce D-tagatose content. Place and Duration of Study: School of Food and Biological Engineering, Jiangsu University between May 2018 and April 2019. Methodology: We initially screened and identified the strains capable of producing D-tagatose through kimchi liquid, and determined the species and genetic characteristics of the strain by physiological, biochemical and molecular biological identification, and then determined the content of D-tagatose by high performance liquid chromatography. Finally calculate the ability of the strain to produce D-tagatose. Results: In this study, 4 strains of lactic acid bacteria (LAB) were isolated from kimchi sample. The isolates were identified as Lactobacillus spp. (Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus salivarius) on the basis of morphological, physicochemical characteristics and analysis of 16S rDNA gene sequence. Because of the novelty, strain designated as L. salivarius UJS 003 was considered for D-tagatose yield. Fermentation of D-tagatose was carried out using galactose as substrate for 48 hr at 37 °C, and HPLC method was used to determine the yield. The experimental results exhibited a D-tagatose yield of 3.134 g/L by L. salivarius UJS 003. Conclusion: The strain UJS 003 represented as a potent D-tagatose producer and could be             useful in a variety of biotechnological and industrial processes, particularly food and beverage industries.

scholarly journals Sheep’s and Goat’s Frozen Yoghurts Produced with Ultrafiltrated Whey Concentrates

2021 ◽  
Vol 11 (14) ◽  
pp. 6568
Author(s):  
Natalí Garcia Marnotes ◽  
Arona Figueroa Pires ◽  
Olga Díaz ◽  
Angel Cobos ◽  
Carlos Dias Pereira
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Survival Rates ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Product Portfolio ◽  
Main Ingredient ◽  
Sensory Acceptance ◽  
Microbiological Characteristics ◽  
Different Levels

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacturing of frozen yoghurts. In a first step, natural yoghurts using only goat’s and sheep’s LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical characteristics of ewe’s and goat’s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe’s yoghurts were solid, while goat’s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for that produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than the data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as the main ingredient can be an interesting option to broaden the product portfolio of small/medium scale dairy producers.

scholarly journals Optimization of the Bioactivation of Isoflavones in Soymilk by Lactic Acid Bacteria

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 963
Author(s):  
Jon Kepa Izaguirre ◽  
Leire Barañano ◽  
Sonia Castañón ◽  
Itziar Alkorta ◽  
Luis M. Quirós ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Inoculum Size ◽  
Process Time ◽  
Medical Applications ◽  
Bacterial Strains ◽  
Food Industries ◽  
Glucosidase Activity ◽  
Interesting Candidate

Soybeans and soy-based products contain isoflavones which can be used for nutraceutical and medical applications. In soybeans and in unfermented soy foods, isoflavones are normally present as glycosides. Isoflavone glycosides can be enzymatically converted to isoflavone aglycones, thus releasing the sugar molecule. The effective absorption of isoflavones in humans requires the bioconversion of isoflavone glycosides to isoflavone aglycones through the activity of the enzyme β-glucosidase. The objective was to assess the capacity of 42 bacterial strains (belonging to Lactobacillus, Streptococcus and Enterococcus) to produce β-glucosidase activity. The strain that showed the highest β-glucosidase activity (Lactobacillus plantarum 128/2) was then used for the optimization of the bioconversion of genistin and daidzin present in commercial soymilk to their aglycone forms genistein and daidzein. The contribution of process parameters (temperature, inoculum size, time) to the efficiency of such bioactivation was tested. Lactobacillus plantarum 128/2 was able to completely bioactivate soymilk isoflavones under the following conditions: 25 °C temperature, 2% inoculum size and 48 h process time. These results confirm the suitability of lactic acid bacteria for the bioactivation of isoflavones present in soymilk and provide an interesting candidate (L. plantarum 182/2) for food industries to perform this transformation.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals A Process Study of Lactic Acid Production from Phragmites australis Straw by a Thermophilic Bacillus coagulans Strain under Non-Sterilized Conditions

Processes ◽  
2018 ◽  
Vol 6 (10) ◽  
pp. 175 ◽  
Author(s):  
Yuming Zhang ◽  
Mengran Li ◽  
Tian Nie ◽  
Zhihua Ni
Keyword(s):  
Lactic Acid ◽  
Phragmites Australis ◽  
Lactic Acid Production ◽  
Scale Up ◽  
Bacillus Coagulans ◽  
Dilute Acid Pretreatment ◽  
Integrated Process ◽  
Dilute Acid ◽  
Acid Pretreatment ◽  
Process Study

Phragmites australis straw (PAS) is an abundant and renewable wetland lignocellulose. Bacillus coagulans IPE22 is a robust thermophilic strain with pentose-utilizing capability and excellent resistance to growth inhibitors. This work is focused on the process study of lactic acid (LA) production from P. australis lignocellulose which has not been attempted previously. By virtue of thermophilic feature of strain IPE22, two fermentation processes (i.e., separated process and integrated process), were developed and compared under non-sterilized conditions. The integrated process combined dilute-acid pretreatment, hemicellulosic hydrolysates fermentation, and cellulose utilization. Sugars derived from hemicellulosic hydrolysates and cellulose enzymatic hydrolysis were efficiently fermented to LA in a single vessel. Using the integrated process, 41.06 g LA was produced from 100 g dry PAS. The established integrated process results in great savings in terms of time and labor, and the fermentation process under non-sterilized conditions is easy to scale up for economical production of lactic acid from PAS.

A note on propionic acid-treated barley of different moisture contents in the diets of growing pigs

1980 ◽  
Vol 31 (2) ◽  
pp. 213-215 ◽  
Author(s):  
D. J. A. Cole ◽  
I. H. Williams ◽  
P. R. English ◽  
J. R. Luscombe
Keyword(s):  
Propionic Acid ◽  
Acid Treatment ◽  
Dry Matter ◽  
Live Weight ◽  
Growing Pigs ◽  
Apparent Effect ◽  
Moisture Concentration ◽  
Moisture Contents ◽  
Physical Form ◽  
Conventional Manner

ABSTRACTGrowth and carcass traits were measured in pigs grown from 25 to 90 kg live weight on barley stored and prepared in different ways. Some of the barley was prepared in the conventional manner by drying to a moisture concentration of 140g/kg before hammer-milling. The remainder of the barley was rolled after treating batches, containing 140, 180 and 240 g moisture per kg, with propionic acid. A total of 128 pigs was used at three centres.There were no differences between the centres and no differences in the performance and carcass measurements of pigs given acid-treated and rolled, or untreated and milled barley, despite differences in physical form between the rolled and milled samples. When the intake of dry matter was equalized there was no apparent effect on the pigs of acid treatment of barley containing different amounts of moisture.

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