scholarly journals PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION

2020 ◽  
Vol 14 (3) ◽  
Author(s):  
A. Bezusov ◽  
T. Afanasieva ◽  
N. Dotsenko ◽  
G. Palvashova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Culture Media ◽  
Potato Starch ◽  
Culture Fluid ◽  
Growth Media ◽  
Potato Processing ◽  
By Products ◽  
Starch Production

The paper is concerned with the search for inexpensive alternative components of substrates of culture media for lactic acid bacteria. To be used in the food industry more extensively, lactobacilli should be produced in larger volumes. Bacteria-growing enterprises and those manufacturing probiotic preparations are interested in non-traditional components of growth media. However, it is quite a problem to create a cheap growth medium, because lactobacilli are very demanding of the content of certain components. Traditional culture media can include up to 40 components (peptones, yeast and vegetable extracts, vitamins, etc.). The research has proved that waste and by-products of potato starch production (potato juice and juice-containing water) can be used as components of a substrate to culture lactobacilli on. The strain used in the research was Lactobacillus plantarum 8R-A3. The growth kinetics of lactic acid bacteria has been analysed on different vegetable extracts. Tomato and cabbage extracts were used as traditional components of synthetic media to compare with. The findings have shown that on a substrate from by-products of potato starch production, after 96 hours of culturing at 37°C, the accumulation of Lactobacillus plantarum biomass is 20 g/l (on juice-containing water) and 25 g/l (on potato juice). Accumulation of bacteria wet weight has also been confirmed by determining the kinematic viscosity of the culture fluid. This parameter for potato juice after thermostatting was 6.77 mm2/s, which was somewhat higher than the viscosity of the tomato and cabbage extracts. It has been proved that by-products of potato processing ensure sufficient growth of lactic acid bacteria biomass. On the fourth day, the number of bacteria was 3·108 CFU/cm3. It has been shown how practical it is to use potato processing by-products as growth media substrates in culturing lactic acid bacteria Lactobacillus plantarum.

scholarly journals Sorghum Malt Extract as a Growth Medium for Lactic Acid Bacteria Cultures: A Case of Lactobacillus plantarum MNC 21

2020 ◽  
Vol 2020 ◽  
pp. 1-7
Author(s):  
Stellah Byakika ◽  
Ivan Muzira Mukisa ◽  
Yusuf Byenkya Byaruhanga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Low Cost ◽  
Growth Media ◽  
Total Sugars ◽  
Microbial Counts ◽  
Cost Growth ◽  
Sorghum Malt ◽  
Mrs Broth

Cultivation of lactic acid bacteria cultures is vital for research and commercial production of fermented foods. However, the conventional growth media used are generally costly. Malt extracts from four sorghum varieties (SESO 1, SESO 3, Epuripur, and Eyera) were evaluated as alternative low-cost growth media for Lactobacillus plantarum MNC 21. Saccharified sorghum malt extracts were inoculated with 4 log cfu/mL MNC 21 and incubated at 30°C for 24 h. MRS broth was the reference medium. Microbial counts, pH, titratable acidity (TA), free amino nitrogen (FAN), and total sugars were measured. Maximum microbial counts in the extracts and MRS broth were 9 and 10 log cfu/mL, respectively. Maximum growth rate in the extracts was 0.7–0.9 log cfu/mL/h and 0.8 log cfu/mL/h in MRS broth. The final pH of the extracts was 3.5–3.6, with an overall increase in TA of 1.2% in Epuripur and 0.2% in other varieties. Final pH and TA of MRS broth were 4.1 and 1.3%, respectively. Total sugars dropped by 95.2% and FAN by 2.1% in MRS broth. In contrast, total sugars and FAN dropped by 5.6–9.1% and 24.9–32.7% respectively, in the extracts. Sorghum malt extracts can be adopted as alternative low-cost growth media for lactic acid bacteria cultures.

Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria

2013 ◽  
Vol 42 (6) ◽  
pp. 991-995 ◽  
Author(s):  
So-Lim Park ◽  
Sunhyun Park ◽  
Jieun Jang ◽  
Hye-Jung Yang ◽  
Sung-Won Moon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media

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 Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

2021 ◽  
Vol 11 (13) ◽  
pp. 5765
Author(s):  
Joo-Yun Kim ◽  
Eun-Jung Choi ◽  
Jae-Ho Lee ◽  
Myeong-Seok Yoo ◽  
Keon Heo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Optimal Growth ◽  
Control Group ◽  
High Survival ◽  
Vitamin B2 ◽  
Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

2015 ◽  
Vol 6 (4) ◽  
pp. 505-512 ◽  
Author(s):  
M. Yakovlieva ◽  
T. Tacheva ◽  
S. Mihaylova ◽  
R. Tropcheva ◽  
K. Trifonova ◽  
...  
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Blood Glucose ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Control Group ◽  
Standard Diet ◽  
Glucose Levels ◽  
Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

2007 ◽  
Vol 70 (6) ◽  
pp. 1518-1522 ◽  
Author(s):  
V. B. SUÁREZ ◽  
M. L. CAPRA ◽  
M. RIVERA ◽  
J. A. REINHEIMER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Tripolyphosphate ◽  
Culture Media ◽  
Divalent Cations ◽  
Skim Milk ◽  
Inhibitory Effect ◽  
Lytic Cycle ◽  
High Solubility ◽  
Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

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