Increased organic acid production and decreased phytate phosphorus by high level of water content of Bacillus subtilis ATCC PTA-6737 fermentation of soybean meal

In order to enrich soybean meal (SBM) by microbial fermentation, SBM (3 mm particle size) with 78 or 85% moisture content were inoculated with 0.0 or 1x107 CFU/g (colony forming unit) Bacillus subtilis ATCC PTA-6737 and fermented at 37 oC for 0, 24, 48 and 72 h. There was a marked decrease in pH with 85% moisture content, associated at higher organic acid production, compared to increased pH at 24 h with 78% moisture content and a gradual decrease hereafter. Bacterial growth peaked at 48 h with both moisture contents. Fermenting SBM increased crude ash level by 65%, soluble amino acid nitrogen by 2.7 folds and degraded phytic acid by 65-75%. Moreover, there was a high level of organic acid production despite of decreased crude protein by 6-7%, but the effect of high moisture level was more pronounced in all case. In conclusion, fermentation SBM with water content of 85% at 35 oC by B. subtilis provided SBM an appreciable amount of bio-functionalities such reduced phytate content, increased soluble amino acid content and more importantly fortified with organic acids. The fermented SBM can therefore be used an antimicrobial agent due to its high organic acid level in animal nutrition.

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Nutritional Fortification of Sunflower Meal by Bacillus Subtilis ATCC PTA-6737 Fermentation

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies ◽

10.15835/buasvmcn-asb:2018.0008 ◽

2018 ◽

Vol 75 (2) ◽

pp. 99

Author(s):

Sulhattin YASAR ◽

Caner UYSAL ◽

Ramazan TOSUN

Keyword(s):

Bacillus Subtilis ◽

Moisture Content ◽

Phytic Acid ◽

Crude Protein ◽

Sunflower Meal ◽

Crude Fibre ◽

Organic Acid Production ◽

Feed Material ◽

Subtilis Atcc ◽

Bacillus Subtilis Atcc

Sunflower meal with 3 mm particle size (SFM) with 66 or 80% moisture content was inoculated with 1x107 cfu (colony forming unit/g) of Bacillus subtilis ATCC PTA-6737 and fermented for 0, 24, 48 and 72 h. The pH was increased from 5.75 to 9.1 of SFM fermented at both moisture levels with no significant changes in organic acid production. The bacterial growth was peaked at 24 h. Dry matter and crude fibre contents of SFM decreased by 10-13 and 18%, respectively. In contrary, the amount of crude protein, crude ash and soluble amino acid nitrogen increased by 36, 61% and 145%, respectively, with no regard to the effect of moisture content. Phytic acid was degraded up to 42% at both level of moisture content. In conclusion, SFM was enriched with ash and protein and lowered in fibre and phytic acid contents, and can be used as alternative feed material in animal nutrition.

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High-level exogenous glutamic acid-independent production of poly-(γ-glutamic acid) with organic acid addition in a new isolated Bacillus subtilis C10

Bioresource Technology ◽

10.1016/j.biortech.2011.11.085 ◽

2012 ◽

Vol 116 ◽

pp. 241-246 ◽

Cited By ~ 40

Author(s):

Huili Zhang ◽

Jianzhong Zhu ◽

Xiangcheng Zhu ◽

Jin Cai ◽

Anyi Zhang ◽

...

Keyword(s):

Bacillus Subtilis ◽

Glutamic Acid ◽

Organic Acid ◽

Acid Addition ◽

High Level

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Amino acid and phosphorus digestibility of fermented corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium fed to pigs1

Journal of Animal Science ◽

10.2527/jas.2017.1516 ◽

2017 ◽

Vol 95 (9) ◽

pp. 3996-4004 ◽

Cited By ~ 5

Author(s):

C. Shi ◽

Y. Zhang ◽

Y. Yin ◽

C. Wang ◽

Z. Lu ◽

...

Keyword(s):

Bacillus Subtilis ◽

Amino Acid ◽

Soybean Meal ◽

Enterococcus Faecium ◽

Mixed Feed

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Sites of Organic Acid Production and Patterns of Digesta Movement in the Gastrointestinal Tract of Dogs

Journal of Nutrition ◽

10.1093/jn/109.9.1592 ◽

1979 ◽

Vol 109 (9) ◽

pp. 1592-1600 ◽

Cited By ~ 68

Author(s):

Charles A. Banta ◽

Edgar T. Clemens ◽

Mary M. Krinsky ◽

Ben E. Sheffy

Keyword(s):

Gastrointestinal Tract ◽

Organic Acid ◽

Acid Production ◽

Organic Acid Production

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Microbial Applications in Organic Acid Production

10.1002/9781119717317.ch6 ◽

2021 ◽

pp. 104-124

Author(s):

Jyoti Singh Jadaun ◽

Amit K. Rai ◽

Sudhir P. Singh

Keyword(s):

Organic Acid ◽

Acid Production ◽

Organic Acid Production

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Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

Beneficial Microbes ◽

10.3920/bm2011.0037 ◽

2012 ◽

Vol 3 (1) ◽

pp. 23-32 ◽

Cited By ~ 4

Author(s):

A. Do Carmo ◽

M. De Oliveira ◽

D. Da Silva ◽

S. Castro ◽

A. Borges ◽

...

Keyword(s):

Lactic Acid ◽

Organic Acid ◽

Acid Production ◽

Food Preservation ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Probiotic Properties ◽

Organic Acid Production ◽

Probiotic Lactobacillus ◽

Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

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Part III. The Respiratory Regulation in Psychotic Subjects

Journal of Mental Science ◽

10.1192/bjp.74.306.443 ◽

1928 ◽

Vol 74 (306) ◽

pp. 443-453 ◽

Cited By ~ 18

Author(s):

F. Golla ◽

S. A. Mann ◽

F. Golla ◽

R. G. B. Marsh

Keyword(s):

Organic Acid ◽

Acid Production ◽

Normal Subjects ◽

Compensatory Mechanism ◽

Acid Base ◽

Organic Acid Production ◽

Respiratory Regulation ◽

Acid Base Equilibrium ◽

Buffering Power ◽

Respiratory Centre

The preceding studies on the acid-base equilibrium in psychotics have made it evident that the failure to adjust must be attributed in the first instance to an inadequacy of the respiratory compensatory mechanism, and can be in no sense attributable to either a deficiency in the buffering power of the blood itself or to an increased organic acid production (acidosis). We have endeavoured to determine the excitability of the respiratory centre to the stimulus created by CO2. For this purpose a number of psychotic patients were tested as to the excitability of the respiratory centre to air containing 2% CO2 and the reaction compared with that obtaining in a number of normal subjects.

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