scholarly journals SYNTHESIS L-LACTIC ACID FROM FERMENTATION OF CASSAVA PULP BY USING TEMPEH INOCULUM

2021 ◽  
Vol 23 (1) ◽  
pp. 1
Author(s):  
Rossy Choerun Nissa ◽  
Dadan Sumiarsa ◽  
Wawan Kosasih ◽  
Bonita Firdiana ◽  
Akbar Hanif Dawam Abdullah
Keyword(s):  
Lactic Acid ◽  
Incubation Time ◽  
Fermentation Process ◽  
Raw Material ◽  
Fast Time ◽  
Inoculum Concentration ◽  
Box Behnken Design ◽  
Cassava Pulp ◽  
Cassava Waste ◽  
Fermentation Substrate

SYNTHESIS L-LACTIC ACID FROM FERMENTATION OF CASSAVA PULP BY USING TEMPEH INOCULUM. This study used cassava waste pulp as a fermentation substrate to produce lactic acid using a tempeh inoculum. Tempeh inoculum is a mixed culture of Rhizopus with Rhizopus oligosporus as the primary fungus. Lactic acid is an organic acid most widely used in the food, pharmaceutical, cosmetic and chemical industries. One of the important uses of lactic acid is as a raw material for producing Polylactic Acid (PLA) biopolymers, namely polymers that can decompose naturally in a relatively fast time. The analysis was performed using the Response Surface Methodology (RSM) method and the Box Behnken Design (BBD) experimental design with substrate concentration parameters, inoculum concentration, and incubation time on lactic acid. The fermentation process is carried out using a flask shaker at a temperature of 30 ºC, pH 6.0, and a rotational speed of 150 rpm. The optimum yield for lactic acid is 6.65 g/L. It was acquired at substrate 20 g/L, inoculum concentration 0.30 % (w/v) at an incubation time of 72 hours.

scholarly journals Correction of the Carbohydrate Composition of Raw Materials for Microbial Transformation Based on Microbial Consortia

2020 ◽  
Vol 50 (4) ◽  
pp. 749-762
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Ol’ga Lyalina ◽  
Anastasiay Kolokolova ◽  
Sergey Glazkov
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Mutual Influence ◽  
Raw Materials ◽  
Raw Material ◽  
Microbial Consortia ◽  
Optimal Conditions ◽  
Carbohydrate Composition ◽  
Spontaneous Fermentation ◽  
White Cabbage

Introduction. Fermentative processing of plant raw materials is traditionally carried out using native (epiphytic) microflora, which is located on the surface and represented by lactic acid microorganisms. During this process, the carbohydrates in the raw material are metabolized into lactic acid. This process does not always result in optimal product quality as the raw material often lacks carbohydrates, the optimal conditions for the development of the target microflora are hard to achieve, the microflora might be inhibited by contaminants, etc. Lactic acid microbial consortia can act as a good alternative to spontaneous fermentation of cabbage as this method creates good conditions for the microbial synergistic interaction. Such fermentation process can be controlled by adjusting the carbohydrate composition of the substrate. The research objective was to develop an analytical approach to determine the minimum required degree of change in the native carbohydrate composition of substrate that would ensure the synergy of lactic acid microorganisms. Study objects and methods. The fermentation process was performed using white cabbage of Slava variety and such strains of lactic acid microorganisms as Lactobacillus casei VCM 536, Lactobacillus plantarum VCM B-578, and Lactobacillus brevis VCM B-1309, as well as their paired consortia. The raw material was subjected to grinding, and the epiphytic microflora was removed to create optimal conditions for the development of the lactic acid microflora. Results and discussion. The study made it possible to define the dynamics of carbohydrate fermentation in white cabbage by various strains of lactic bacteria and their paired consortia during processing. Mathematical models helped to describe the dynamics of glucose and fructose fermentation. The experiment also demonstrated the changes that occurred in the interaction within the paired consortia during fermentation. The paper introduces a new approach to determining the minimum required degree of change in the native carbohydrate composition required to ensure synergy of lactic acid microorganisms in paired consortia. Conclusion. The research defined the necessary amounts of carbohydrate needed to shift the integral factor of mutual influence towards sustainable synergy for three paired consortia. Consortium L. brevis + L. plantarum + 3.65 g/100 g of fructose proved to be the optimal variant for industrial production of sauerkraut from white cabbage of Slava variety. The developed approach can improve the existing industrial technologies of fermentation and create new ones.

Properties of polylactide, obtained from lactic acid in the process of lactic fermentation of lactose in whey post production (waste)

2018 ◽  
Vol 2 (90) ◽  
pp. 58-68
Author(s):  
S. Maślanka ◽  
J. Juszczyński ◽  
T. Kraszewski ◽  
W. Oleksy
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ring Opening ◽  
Fermentation Process ◽  
Ring Opening Polymerization ◽  
Decomposition Temperature ◽  
Raw Material ◽  
Thermal Methods ◽  
Lactic Fermentation ◽  
Potential Applications

Purpose: This publication provides a description of RDC Glokor’s own research into the effectiveness of the lactic fermentation process of lactose, lactic acid concentration and polylactide (PLA) production by ring-opening polymerization obtained from the condensation of two molecules of lactic acid. Furthermore, this publication sets out to determine potential applications of the PLA as a commercial material with a selection of thermal properties. Design/methodology/approach: In the described research works, a lactic fermentation process was used in which lactose is converted to lactic acid with the participation of Lactic Acid Bacteria. Polylactide was obtained indirectly by Ring Opening Polymerization and by direct polymerization, straight from lactic acid, omitting the intermediate stages. Next, the obtained lactide and polylactide were examined by spectroscopic methods (IR, NMR) to determine their purity. Thermal methods (TG, DSC) to determine thermoplastic properties, i.e. softening point, decomposition temperature and glass transition temperature. Findings: Obtained from waste whey, PLA and its copolymers are excellent biodegradable polymers that have the potential to be used in medicine as resorbable surgical strands, biopolymers for implant production, as well as in many industries including for the production of biodegradable bottles and disposable packaging, 3D printer cartridges. Research limitations/implications: The research on lactic acid and lactide polymerization described in this article is still a new issue that requires further research to optimize PLA processes with industry-specific thermoplastic and physicochemical properties. Originality/value: In the basic waste processing of milk, there is a large volume of whey sour, which is ecologically dangerous for waste treating. Due to the high content of lactose (up to 6%) this waste can be used as a raw material in the lactic fermentation process in which lactose is converted to lactic acid with the participation of lactic acid bacteria. Lactic acid can be concentrated and subjected to a dehydration process to lactide, which in the final stage is subjected to the process of ring-opening polymerization in order to produce biodegradable polylactide. The described process of carrying out the lactose contained in PLA whey is an innovative way to obtain a biodegradable usable polymer, which can be used to replace plastics such as polypropylene and polyethylene.

scholarly journals CHARACTERIZATION AND IDENTIFICATION OF THE BEST SCREENED INDIGENOUS LACTIC ACID BACTERIA PRODUCING βββββ-GALACTOSIDASE

2015 ◽  
Vol 2 (1) ◽  
pp. 439
Author(s):  
Tatik Khusniati ◽  
Agustina Tri Aditya ◽  
Abdul Choliq ◽  
Sulistiani .
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Galactosidase Activity ◽  
Inoculum Concentration ◽  
Optimum Activity ◽  
Modified Method ◽  
Lactose Concentration ◽  
Optimum Production

<p>ß-Galactosidase (EC 3.2.1.23) is an enzyme used in production of low/free lactose milk consumed mainly human which have lactose intolerance. Characteristics of indigenous Lactic acid bacteria (LAB) producing ß-galactosidase haven’t been fully reported. To know the characteristics of the LAB, characterization and identification of the best screened indigenous LAB producing ß-galactosidase were researched. The best LAB was molecularly identified. The crude ß-galactosidase of LAB was produced by centrifugation. The optimum production of the best LAB b-galactosidase was measured based on incubation time, inoculum concentration, pH and lactose concentration. The optimum activity of the ß-galactosidase was measured based on pH and temperature. The ß-galactosidase activity was measured by modified method of Lu et al., 2009. Research results show that 10 (ten) out of 70 (seventy) indigenous LAB produced ß-galactosidase with high activities. LAB producing the highest ß-galactosidase activity than the others was LAB strain B110. The LAB strain B110 was identified molecularly as Lactobacillus plantarum strain B110. The ß-galactosidase optimum production of L. plantarum strain B110 was reached at incubation time for 30 hours, 2% inoculum concentration, medium pH: 7, and 2% lactose concentration. The optimum activity of the ß-galactosidase was reached at temperature of 45o C and pH: 6,5, respectively. Based on selection and characterization of L. plantarum strain B 110, L. plantarum strain B 110 was the best LAB producing ß-galactosidase than that of the other LAB.</p><p><br /><strong>Keywords</strong>: characterization, identification, Lactic Acid Bacteria, ß-galactosidase, indigenous</p>

Effects of Different Carbon Sources for High Level Lactic Acid Production by Lactobacillus casei

2014 ◽  
Vol 695 ◽  
pp. 220-223
Author(s):  
Saber Salem Hassan ◽  
Roslinda Bt Abd Malek ◽  
Asliaty Atim ◽  
Suzi Salwah Jikan ◽  
Siti Fatimah Zaharah Mohd Fuzi
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Industrial Wastes ◽  
Raw Material ◽  
Carbohydrate Source ◽  
Fermentation Time ◽  
Bacteria Growth ◽  
Pineapple Waste

The fermentation process utilization to produce lactic acid has been studied from carbohydrate source and another source because of several significant reasons. Above all the production of biotechnology construction is found to be less costly compared to chemical synthesis. The production of biodegradable lactic polymer from lactic acid utilization of raw material can easily be obtained from industrial wastes such as pineapple waste. The process can positively affect the environment by reducing the environmental problems. The aim of this study is to estimate the effects of glucose concentration of pineapple wastewater as the carbon source on the volume ofLactobacilluscasei(L.casei) subspecies in producing lactic acid. Five different glucose concentrations as carbon source are used for production of high lactic acid in the fermentation process usingL.casei.L.caseicould be ingesting the glucose presented within the levels tested and converts all into lactic acid. The result shows efficient yields of 0.09 g lactic acid/g glucose. The highest level of lactic acid is at 125.71 g/l and was obtained from 100 % pineapple waste medium. When the carbon source is at 4 g/l, the level of lactic acid is decreased to 84.22 g/l. The fermentation time increases with the increment of sugars. It is more than double if the medium is composed of 100 % of pineapple waste. Therefore pineapple waste is the best alternative as carbon source for bacteria growth because it is more cost effective.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals A study on highly concentrated lactic acid and the synthesis of lactide from its solution

2021 ◽  
pp. 174751982110210
Author(s):  
Xiaolong Xu ◽  
Lijuan Liu
Keyword(s):  
Lactic Acid ◽  
Acid Solution ◽  
Concentration Distribution ◽  
Raw Material ◽  
High Concentration ◽  
Composition Distribution ◽  
Lactic Acid Solution ◽  
H Nmr ◽  
Back Titration ◽  
Condensed Water

Lactic acid is an important platform compound used as raw material for the production of lactide and polylactic acid. However, its concentration and composition distribution are not as simple as those of common compounds. In this work, the mass concentration distribution of highly concentrated lactic acid is determined by back titration. The components of highly concentrated lactic acid, crude lactide, and polymer after the reaction are analyzed by HPLC. Different concentrations of lactic acid solution were prepared for the synthesis of lactide and its content in the product was determined by 1H NMR analysis. We found that lactide is more easily produced from high-concentration lactic acid solution with which the condensed water is easier to release. Hence, the removal of condensed water is crucial to the formation of lactide, although it is not directly formed by esterification of two molecules of lactic acid.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

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

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