scholarly journals Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a

2005 ◽  
Vol 48 (1) ◽  
pp. 42-52 ◽  
Author(s):  
Milton Luiz Pinho Espirito Santo ◽  
Cristiane Lisboa ◽  
Fernanda Gonçalves Alves ◽  
Daniela Martins ◽  
Luiz Henrique Beirão ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Lactobacillus Sakei ◽  
Producer Strain ◽  
Ph Values ◽  
Bacteriocin Producer ◽  
Initial Ph ◽  
Spoilage Microorganisms ◽  
Different Levels

Lactobacillus sakei 2a is a bacteriocin producer strain. In this study, it's effects as a starter culture in the curing process of sardine (Sardinella brasiliensis) fillets were studied at different concentrations of NaCl (2, 4, 6%) and glucose (2, 4%). After 21 days of fermentation, the spoilage microorganisms population reached 9.7 Log10 CFU g-1 corresponding to 6% NaCl and 4% glucose. With no addition of glucose and starter culture, sardine fillets began spoilage 72 hours after fermentation, even when 6% NaCl was used. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6.0 and after 21 days pH values were 3.8, 3.9 and 4.0 for the experiments with 2, 4 and 6% NaCl respectively. This could have been due to the inhibitory properties of NaCl over the spoilage microorganisms. After 21 days of the fermentation, the levels of lactic acid bacteria (LAB) were 14.5 Log10 CFU.g-1.

scholarly journals AVALIAÇÃO DA ATIVIDADE BACTERIOCINOGÊNICA DO Lactobacillus sakei NA FERMENTAÇÃO DA SARDINHA-VERDADEIRA ( Sardinella brasiliensis) UTILIZANDO GLICOSE COMO CARBOIDRATO FERMENTECÍVEL

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
MILTON LUIZ PINHO ESPÍRITO SANTO ◽  
LUIZ HENRIQUE BEIRÃO ◽  
ERNANI SANT’ANNA ◽  
CESAR DAMIAN ◽  
BERNADETTE MELLO FRANCO
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Soluble Nitrogen ◽  
Lactobacillus Sakei ◽  
Protein Nitrogen ◽  
Ph Values ◽  
Bacteriocin Producer ◽  
Initial Ph

Lactobacillus sakei é comprovadamente uma cepa produtora de bacteriocinas e, neste estudo, procurou-se observar seus efeitos na fermentação de filés de sardinha ( Sardinella brasiliensis) em diferentes concentrações de NaCl e glicose. Verificou-se sua habilidade para produzir ácidos orgânicos e conseqüente redução do pH durante 21 dias de fermentação. Ao término desse período, a concentração de microrganismos deterioradores atingiu 9,7 log UFC g-1 correspondente a 6% de NaCl e 4% de glicose. Poucas diferenças foram observadas na produção de ácido lático quando se adicionou 2 e 4% de glicose, já que a acidez total foi 1,32 e 1,34%, respectivamente, para os experimentos com 6% de NaCl. O pH 6 inicial dos filés modificou-se ao término de 21 dias para 3,8, 3,9 e 4 nos experimentos com 2, 4 e 6% de NaCl. Tal comportamento pode ser atribuído ao poder inibidor do NaCl sobre a microbiota deterioradora. No término da fermentação, a concentração de bactérias ácido lácticas foi 14,5 log10 UFC g-1. A relação entre o nitrogênio protéico e o nitrogênio solúvel total mostrou-se típica de pescado salgado/curado em perfeitas condições de consumo. EVALUATION OF BACTERIOCINOGENIC ACTIVITY OF Lactobacillus sakei IN THE FERMENTETION OF TRUE SARDINE (Sardinella brasiliensis) BY UTILIZING GLUCOSE AS FERMENTABLE CARBOHYDRATE Abstract Lactobacillus sakei 2a is a bacteriocin producer strain and, in this study, it’s effects as a starter culture in the curing process of sardine ( Sardinella brasiliensis) fillets were observed at different concentrations of sodium chloride and glucose. It’s ability to produce organic acids and pH reduction during 21 days of fermentation was verified. After this period, the deteriorative microbiota concentration reached 9.7 log10 CFU. g-1 corresponding to 6% sodium chloride and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively for the experiments with 6% NaCl. Initial pH of fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative microbiota. At the end of the fermentation process lactic acid bacteria concentrations were 14.5 log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish under perfect eating conditions.

scholarly journals Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

2003 ◽  
Vol 46 (4) ◽  
pp. 553-561 ◽  
Author(s):  
Milton L. P. Espírito Santo ◽  
Luiz H. Beirão ◽  
Ernani S. Sant'Anna ◽  
Eliana Bressa Dalcin ◽  
Bernadette G. M. Franco
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Soluble Nitrogen ◽  
Lactobacillus Sakei ◽  
Protein Nitrogen ◽  
Bacteriocin Producer ◽  
Initial Ph

Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.

scholarly journals A Combined Model To Predict the Functionality of the Bacteriocin-Producing Lactobacillus sakei Strain CTC 494

2003 ◽  
Vol 69 (2) ◽  
pp. 1093-1099 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Lactobacillus Sakei ◽  
Predictive Microbiology ◽  
Bacteriocin Activity ◽  
Combined Model ◽  
Food Fermentation ◽  
Dissociation Degree ◽  
Industrial Use

ABSTRACT The use of bacteriocin-producing lactic acid bacteria for improved food fermentation processes seems promising. However, lack of fundamental knowledge about the functionality of bacteriocin-producing strains under food fermentation conditions hampers their industrial use. Predictive microbiology or a mathematical estimation of microbial behavior in food ecosystems may help to overcome this problem. In this study, a combined model was developed that was able to estimate, from a given initial situation of temperature, pH, and nutrient availability, the growth and self-inhibition dynamics of a bacteriocin-producing Lactobacillus sakei CTC 494 culture in (modified) MRS broth. Moreover, the drop in pH induced by lactic acid production and the bacteriocin activity toward Listeria as an indicator organism were modeled. Self-inhibition was due to the depletion of nutrients as well as to the production of lactic acid. Lactic acid production resulted in a pH drop, an accumulation of toxic undissociated lactic acid molecules, and a shift in the dissociation degree of the growth-inhibiting buffer components. The model was validated experimentally.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

scholarly journals Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

2018 ◽  
Vol 69 (3) ◽  
pp. 265
Author(s):  
A. Alfonzo ◽  
A. Martorana ◽  
L. Settanni ◽  
M. Matraxia ◽  
O. Corona ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Table Olives ◽  
Acid Fermentation ◽  
Lactobacillus Pentosus ◽  
Ph Values ◽  
Organoleptic Characteristics ◽  
Fermented Product ◽  
And Control

The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease in pH, at ~2.5 units, which occurred in the trial and after inoculation with 106 CFU/mL of starter after acclimatation (EO3) that showed values similar to control C obtained with Lactobacillus pentosus OM13 at a concentration of 107 CFU/mL. After day 3, further decreases in pH of up to 4.30 were observed until day 30, and then these values remained almost constant until the end of process (day 190) when lower pH values were reached for trial EO3 and control C. The results of microbiological dynamics, the changes in VOCs and finally the effect of the processes on the sensory analysis of the fermented product were investigated by multivariate analysis. The acclimatization process and the initial inoculation level influenced the bacterial microflora, aromatic compounds and organoleptic characteristics of the final product. Finally, the trials C, EO2 and EO3 showed higher values (60-80%) of preferences and satisfaction compared to other experimental productions.

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

1960 ◽  
Vol 27 (1) ◽  
pp. 91-102 ◽  
Author(s):  
F. H. McDowall ◽  
J. A. Singleton ◽  
B. S. Le Heron
Keyword(s):  
Lactic Acid ◽  
Low Temperatures ◽  
Starter Culture ◽  
Skim Milk ◽  
Ph Values ◽  
Commercial Scale ◽  
Increase With Increase ◽  
Keeping Quality ◽  
Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

Histamine and Tyramine Production by a Lactobacillus Strain Subjected to External pH Decrease

1994 ◽  
Vol 57 (3) ◽  
pp. 259-262 ◽  
Author(s):  
RIITTA MAIJALA
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Lactobacillus Strain ◽  
Ph Values ◽  
Initial Ph ◽  
Ph Decrease ◽  
In The Beginning ◽  
Influence Of Ph ◽  
External Ph ◽  
Made In

The preservative effect of fermentation is based on the pH decrease during processing. However, most studies conceming the influence of pH on the formation of biogenic amines have been made in broths with different initial pH values. A histamine- and tyramine-positive Lactobacillus strain isolated from dry sausage was added at an initial level of 3.9- to 4.4-logl0 CFU/ml and incubated on a shaker at room temperature (20.0°C) for 6 days. The pH was decreased in histidine- or tyrosine-fortified MRS broth by adding glucono-delta-lactone (GDL) or lactic acid during the incubation. The external acidification decreased the growth and the production of histamine and tyramine by the strain. GDL was more effective as a preventative than lactic acid. According to these results, a rapid pH decrease resulting in decreased growth of amine-positive lactic acid bacteria in the beginning of fermentation may be a means of preventing the formation of high levels of amines in foods.

scholarly journals Post-mortem glycolysis in skeletal muscle. The extent of glycolysis in diluted preparation of mammalian muscle

1965 ◽  
Vol 97 (1) ◽  
pp. 1-6 ◽  
Author(s):  
RP Newbold ◽  
CA Lee
Keyword(s):  
Skeletal Muscle ◽  
Lactic Acid ◽  
Potassium Chloride ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Dilution Effect ◽  
Post Mortem ◽  
Mammalian Muscle ◽  
Ph Values ◽  
Phosphorus Containing

1. Sheep-, rabbit- and ox-muscle minces prepared soon after slaughter were diluted with 1 vol. of 0.16 m-potassium chloride in the absence (potassium chloride mince) and presence of added cofactor or glycolysable substrate, and the effects on the ultimate pH were examined. 2. Changes in the concentrations of glycogen and lactate and the concentrations of some phosphorus-containing fractions were determined in ox-muscle preparations. 3. Glycolysis ceased at appreciably higher pH in the potassium chloride mince than in undiluted mince. The inclusion of glycogen, ATP, ADP, NAD or magnesium chloride in the diluent had little effect on the ultimate pH of the diluted mince. 4. Lactic acid production continued at lower pH values in diluted mince containing added glucose 1-phosphate, fructose 1,6-diphosphate or glucose plus hexokinase than in potassium chloride mince. 5. The evidence points to failure of the phosphorylase step being responsible for the dilution effect.

Changes in Galactose and Lactic Acid Content of Sweet Whey during Storage

2004 ◽  
Vol 67 (2) ◽  
pp. 403-406 ◽  
Author(s):  
R. D. RAO ◽  
W. L. WENDORFF ◽  
K. SMITH
Keyword(s):  
Lactic Acid ◽  
Lactococcus Lactis ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Time Period

Whey is often stored or transported for a period of time prior to processing. During this time period, galactose and lactic acid concentrations may accumulate, reducing the quality of spray-dried whey powders in regard to stickiness and agglomeration. This study surveyed industry samples of Cheddar and mozzarella cheese whey streams to determine how galactose and lactic acid concentrations changed with storage at appropriate (4°C) and abuse (37.8°C) temperatures. Samples stored at 4°C did not exhibit significant increases in levels of lactic acid or galactose. Mozzarella whey accumulated the greatest amount of galactose and lactic acid with storage at 37.8°C. Whey samples derived from cheese made from single strains of starter culture were also evaluated to determine each culture's contribution to galactose and lactic acid production. Starter cultures evaluated included Streptococcus salivarius ssp. thermophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. cremoris, and Lactococcus lactis ssp. lactis. Whey derived from L. helveticus accumulated a significantly greater amount of lactic acid upon storage at 37.8°C as compared with the other cultures. Galactose accumulation was significantly decreased in whey from L. lactis ssp. lactis stored at 37.8°C in comparison with the other cultures. Results from this study indicate that proper storage conditions (4°C) for whey prevent accumulation of galactose and lactic acid while the extent of accumulation during storage at 37.8°C varies depending on the culture(s) used in cheese production.

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