scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

scholarly journals Lactic acid production from cane molasses

2017 ◽  
Vol 2 (1) ◽  
pp. 13-16 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Acid Production ◽  
Animal Feed ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Lactobacillus Species ◽  
Alcohol Production ◽  
Study Results

Abstract Molasses, a by-product of the sugar manufacturing process, generally comprises approximately 50% (w/w) of total sugars, but it is currently used primarily [1] as an animal feed and as a raw material in alcohol production. Currently, the sugar production is more than 160 million tones worldwide. Its byproduct molasses contain heavy metals which have growthinhibitory effect. The main sugar content in molasses is sucrose which often need to be hydrolyzed to glucose and fructose especially for utilization by Lactobacillus species. Lactobacillus species can convert sugar content to lactic acid with great efficiency, which is a valuable chemical. Lactic acid production from sugar molasses using batch fermentations with Lactobacillus casei and Lactobacillus sp. MKT878 were investigated in this study. Results showed, that both examined Lactobacillus species could grow on molasses despite the heavy metals inhibitory effects. The conversion of sugar content to lactic acid was successful with yield between 55-80 g/g.

scholarly journals Produksi Asam Laktat dari Fermentasi Limbah Cair Olahan Kelapa dengan Variasi Konsentrasi Inokulum Lactobacillus acidophilus

2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Ratna Ratna ◽  
Ulfa Triovanta ◽  
Darwin Darwin
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Liquid Waste ◽  
Total Suspended Solid ◽  
Strong Relationship ◽  
Suspended Solid ◽  
Continuous Systems ◽  
Inoculum Concentration

The aim of this research is to study the fermentation technique of coconut processed liquid waste by varying the inoculum concentration of Lactobacillus acidophilus bacteria for lactic acid production. This research was carried out in several steps, namely the first step was the inoculum cultivation process of Lactobacillus acidophilus bacteria, the second step was the fermentation process of coconut water with variations in the concentration of Lactobacillus acidophilus bacteria inoculum, namely 5%, 10% and 20%. Analysis of lactic acid products, pH, glucose, Total Dissolved Solid (TDS), Total Suspended Solid (TSS) and Volatile Suspended Solid (VSS). The variation in the concentration of Lactobacillus acidophilus bacteria inoculum 20% is the most optimum to produce total lactic acid for batch and continuous systems. The results of the correlation analysis for inoculum variations of 5%, 10% and 20% had a strong relationship with lactic acid production, decreased pH and decreased glucose levels. The greater the inoculum concentration, the greater the decrease in the TDS, TSS and VSS content.

scholarly journals Production of L-lactic acid from Cassava peel wastes using single and mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum

2014 ◽  
Vol 20 (4) ◽  
pp. 457-461 ◽  
Author(s):  
Ogbonnaya Nwokoro
Keyword(s):  
Lactic Acid ◽  
Mixed Culture ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Reducing Sugar ◽  
Rhizopus Oligosporus ◽  
Mixed Culture Fermentation ◽  
Cassava Peels ◽  
Reducing Sugar Concentration

Production of L-lactic acid using cultures of Rhizopus oligosporus and Lactobacillus plantarum was investigated. Cassava peels were hydrolyzed by boiling for 1 h in either NaOH or HCl solutions followed by neutralization to a pH of 6.2. Reducing sugar produced from the hydrolysates increased with increasing concentrations of alkali or acid. Samples hydrolyzed with HCl produced a maximum reducing sugar concentration of 402 mg/g substrate while alkali hydrolyzed samples produced a maximum reducing sugar concentration of 213 mg/g substrate. Hydrolysates were amended with 0.5% ammonium sulphate solution and inoculated with either single or mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum and incubated for 48 h for lactic acid production. The best lactic acid production of 50.2 g/100g substrate was observed in a mixed culture fermentation of acid hydrolyzed peels. Mixed culture fermentation of alkali hydrolyzed peels produced a maximum lactic acid concentration of 36.4 g/100g substrate. Un hydrolyzed cassava peels inoculated with a mixed culture of the microorganisms produced only 4.6 g/100g substrate. This work reports an efficient use of cassava peels for bio-product formation through microbial fermentation.

scholarly journals Effects of nanobubble water on the growth of Lactobacillus acidophilus 1028 and its lactic acid production

RSC Advances ◽  
2019 ◽  
Vol 9 (53) ◽  
pp. 30760-30767 ◽  
Author(s):  
Zitao Guo ◽  
Xuezhi Wang ◽  
Hanxiao Wang ◽  
Bo Hu ◽  
Zhongfang Lei ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Growth ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Culture Medium ◽  
Lactic Acid Production

Nanobubbles (NBs) in the culture medium may offer a new way of accelerating bacterial growth in the lag and logarithmic phases.

scholarly journals Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Ronghao Chen ◽  
Wenxue Chen ◽  
Haiming Chen ◽  
Guanfei Zhang ◽  
Weijun Chen
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Antioxidant Activities ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Phenolic ◽  
Nutritional Effect ◽  
Antioxidant Capacities

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly (p<0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

scholarly journals Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

2020 ◽  
Vol 8 (6) ◽  
pp. 830 ◽  
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
María Antonia Bañuelos ◽  
José María Heras ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Ph Control ◽  
Fermentation Conditions ◽  
High Ph ◽  
Industrial Performance ◽  
Lachancea Thermotolerans

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

Sign in / Sign up

Export Citation Format

Share Document