scholarly journals Bacterias del Ácido Láctico un Potencial para la Producción de Alimentos Probióticos Fermentados en la Industria Láctea de Panamá

2018 ◽  
Vol 3 (1) ◽  
pp. 38
Author(s):  
Por: Melvys Jacqueline Vega Quintero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Production ◽  
Fermentation Process ◽  
Biological Diversity ◽  
Bacterial Species ◽  
Fermented Milk ◽  
Lactic Fermentation ◽  
Continue Research ◽  
High Production

The lactic acid bacteria known by their initials (BAL) are microorganisms that in the absence of oxygen degrade carbohydrates like lactose (milk sugar), to synthesize lactic acid and energy, through a process known as lactic fermentation. In the dairy industry these microorganisms are used as lactic ferments or initiators of the lactic fermentation process for the manufacture of cheeses, yogurt, fermented milk and other products derived from milk. The type of bacterial species used as an initiator in the fermentation process is a determining factor in the nutritional quality and sensorial characteristics of the final product. The main objective of the investigation is to carry out an evaluation on the potential of sources and milk production in Panama, specifically in the Chiriquí Highlands. Regarding the scope of the research, its perspective is to continue research on the biological diversity of lactic acid bacteria present in dairy sources, for their isolation and use in the dairy industries. It is important to highlight the high production of cattle, sources and milk production in the Highlands, which represents a potential diversity of lactic acid bacteria.Keywords: Lactic acid bacteria, lactic fermentation, probiotic foods, genetic markers, phenotype.

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 Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods

2019 ◽  
Vol 48 (4) ◽  
pp. 30-38 ◽  
Author(s):  
Ольга Кригер ◽  
Olga Kriger ◽  
Светлана Носкова ◽  
Svetlana Noskova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Production ◽  
Freezing Temperature ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Residual Pressure ◽  
Milk Product ◽  
Multienzyme Complexes

Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The experiment defined the regime parameters of combined starter lyophilisation. The results prove that fermented milk production requires high-quality starter strains. The authors developed a long-term method for preservation of properties of particular strains of lactic acid microorganisms. The method presupposes freeze-drying with the following parameters: freezing temperature – minus 25°C in a protective 5%-glycerol medium (90 minutes); the drying temperature – 30°C (6 hours); refrigerating load – 5.45 kW/m²; residual pressure – 0.6‒0.8 kPa, bed depth – 2 mm. The authors also developed the necessary documentation (No. 9225-096-02054145-2013), procedures, and formula of the fermented milk product with a combined direct application starter.

scholarly journals Isolation, Characterization, and Applicability of Helveticin 34.9, A Class Iii Bacteriocin Produced By Lactobacillus Helveticus 34.9

2021 ◽  
Author(s):  
Iulia-Roxana Angelescu ◽  
Silvia-Simona Grosu-Tudor ◽  
Lucia-Roxana Cojoc ◽  
Gabriel-Mihai Maria ◽  
Medana Zamfir
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Scale ◽  
Morphological Changes ◽  
Bacterial Species ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Proteinase K ◽  
Fermented Foods ◽  
Class Iii

Abstract Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactobacillus helveticus 34.9, isolated from a home-made fermented milk is able to inhibit the growth of other bacteria, such as other lactic acid bacteria, but also strains of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Halobacillus hunanensis, a halobacterium isolated from the degraded wall of a Romanian monastery. L. helveticus 34.9 produces a large bacteriocin (35 KDa), active in a wide pH range, but inactivated by heat and proteinase K treatment. Bacteriocin production was enhanced under stress conditions, especially when combined stresses were applied. Its mode of action and degree of inhibition depended on the indicator strain and on the concentration of bacteriocin that was used. L. delbrueckii subsp. bulgaricus LMG 6901T cells from a suspension were killed within 8 h, but the viability of H. hunanensis 5Hum cells was only reduced to 60%. However, the bacteriocin was able to prevent the bacterial growth of both indicator strains when added to the medium prior inoculation. Scanning electron microscopy images revealed morphological changes induced by the bacteriocin treatment in both sensitive strains, but more severe in the case of L. delbrueckii subsp. bulgaricus. This class III bacteriocin, with inhibitory activity against various bacterial species, may find application in food and non-food related fields, including in the restoration of historical buildings.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products

Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil

2015 ◽  
Vol 83 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Fabricio L Tulini ◽  
Nolwenn Hymery ◽  
Thomas Haertlé ◽  
Gwenaelle Le Blay ◽  
Elaine C P De Martinis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Fermented Milk ◽  
Antimicrobial Activities ◽  
Penicillium Expansum ◽  
Streptococcus Uberis ◽  
Sds Page

Lactic acid bacteria (LAB) can be isolated from different sources such as milk and cheese, and the lipolytic, proteolytic and glycolytic enzymes of LAB are important in cheese preservation and in flavour production. Moreover, LAB produce several antimicrobial compounds which make these bacteria interesting for food biopreservation. These characteristics stimulate the search of new strains with technological potential. From 156 milk and cheese samples from cow, buffalo and goat, 815 isolates were obtained on selective agars for LAB. Pure cultures were evaluated for antimicrobial activities by agar antagonism tests and for proteolytic activity on milk proteins by cultivation on agar plates. The most proteolytic isolates were also tested by cultivation in skim milk followed by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of the fermented milk. Among the 815 tested isolates, three of them identified asStreptococcus uberis(strains FT86, FT126 and FT190) were bacteriocin producers, whereas four other ones identified asWeissella confusaFT424,W. hellenicaFT476,Leuconostoc citreumFT671 andLactobacillus plantarumFT723 showed high antifungal activity in preliminary assays. Complementary analyses showed that the most antifungal strain wasL. plantarumFT723 that inhibitedPenicillium expansumin modified MRS agar (De Man, Rogosa, Sharpe, without acetate) and fermented milk model, however no inhibition was observed againstYarrowia lipolytica. The proteolytic capacities of three highly proteolytic isolates identified asEnterococcus faecalis(strains FT132 and FT522) andLactobacillus paracaseiFT700 were confirmed by SDS–PAGE, as visualized by the digestion of caseins and whey proteins (β-lactoglobulin and α-lactalbumin). These results suggest potential applications of these isolates or their activities (proteolytic activity or production of antimicrobials) in dairy foods production.

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