scholarly journals Lactic acid bacteria of the genus Lactobacillus in the formation of sour ales flavor profile

2019 ◽  
Vol 48 (2) ◽  
pp. 100-108 ◽  
Author(s):  
Ольга Пономарева ◽  
Olga Ponomareva ◽  
Екатерина Борисова ◽  
Ekaterina Borisova ◽  
Игорь Прохорчик ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dimethyl Sulfide ◽  
Solid Phase ◽  
Scientific Data ◽  
Acid Fermentation ◽  
Genus Lactobacillus ◽  
The Given ◽  
By Products ◽  
Flavor Profile

Sour ales have become widely spread in Europe since XVII century. These drinks are still popular in Germany, Belgium, England and other European countries. Interest in sour ales has been growing steadily in Russia. The purpose of this work was to systematize and generalize scientific data and the results of practical use of lactic acid bacteria of the genus Lactobacillus in sour ales production technology and in the formation of the ready beverage flavor profile. The subjects of the research were biochemical and biotechnological properties of lactic acid bacteria of the genus Lactobacillus frequently used in sour ales production, namely, L. delbrueckii, L. brevis, L. buchneri, L. fermentum, L. plantarum. The results of studying sour ales composition by means of gas chromatography, solid phase microextraction, liquid chromatography, and mass spectroscopy show that they have complex compositions. Thus, sour ales of Lambic and Gueuze groups have 64 volatile compounds. Taste and aroma of sour ales are mostly formed by the most important components synthesized during lactic-acid fermentation. They are higher alcohols, complex esters, organic acids, dimethyl sulfide and diacetyl. Concentration of these components is mainly determined by the type of lactic acid bacteria. The article generalizes and systematizes scientific data concerning biochemical and biotechnological properties of different types of lactic acid bacteria of the genus Lactobacillus used for sour ale production. The article reveals concentrations of the main products and by-products synthesized by the given types of lactic acid bacteria during fermentation. The author points out corresponding taste and aroma sensations according to terminology used in European Brewing Convention (EBC).

scholarly journals Lactic acid fermented vegetable juices

2011 ◽  
Vol 30 (No. 4) ◽  
pp. 152-158 ◽  
Author(s):  
J. Karovičová ◽  
Z. Kohajdová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Nutritive Value ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Acid Fermentation ◽  
Beneficial Effects ◽  
Anticancer Effects ◽  
Genus Lactobacillus

Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.  

scholarly journals Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

1995 ◽  
Vol 4 (1) ◽  
pp. 19-26
Author(s):  
T. Mikael Lassén
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Redox Potential ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Clupea Harengus ◽  
Acid Fermentation ◽  
Stable Level ◽  
Colony Forming Units ◽  
By Products

Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal.

scholarly journals Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Chatchai Kaewpila ◽  
Pongsatorn Gunun ◽  
Piyawit Kesorn ◽  
Sayan Subepang ◽  
Suwit Thip-uten ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Acid Fermentation ◽  
Design Factor ◽  
Forage Sorghum ◽  
Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

2019 ◽  
Vol 27 ◽  
pp. 30-36 ◽  
Author(s):  
Chen Chen ◽  
Yanqing Lu ◽  
Haiyan Yu ◽  
Zeyuan Chen ◽  
Huaixiang Tian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Apple Juice ◽  
Flavor Profile

scholarly journals Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 604 ◽  
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Total Free Amino Acids ◽  
By Products ◽  
Vitro Protein

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

scholarly journals Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

2019 ◽  
Vol 10 ◽  
Author(s):  
Vincenzo Cantatore ◽  
Pasquale Filannino ◽  
Giuseppe Gambacorta ◽  
Ilaria De Pasquale ◽  
Stefan Pan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation ◽  
By Products

scholarly journals Application of lactic acid bacteria in green biorefineries

2019 ◽  
Vol 366 (Supplement_1) ◽  
pp. i60-i67
Author(s):  
Mette Lübeck ◽  
Peter Stephensen Lübeck
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Press Cake ◽  
Starter Culture ◽  
Green Plant ◽  
Industrial Applications ◽  
Enzyme Hydrolysis ◽  
Acid Fermentation ◽  
Plant Materials ◽  
Protein Rich

ABSTRACT Lactic acid bacteria (LAB) have extensive industrial applications as producers of lactic acid, as probiotics, as biocontrol agents and as biopreservatives. LAB play a large role in food fermentation and in silage processes, where crops such as grass, legumes, cereals or corn are fermented into high-moisture feed that is storable and can be used to feed cattle, sheep or other ruminants. LAB also have great applications within green biorefineries, with simultaneous production of protein-rich feed for monogastric animals, silage or feed pellets for ruminants and production of lactic acid or specific amino acids. In green biorefineries, fresh or ensiled wet biomass is mechanically fractionated into green juice and solid residues (press cake), where the plant juice, for example, can be used for production of lactic acid using LAB. In a process named ‘ENLAC’, recovery of protein and chlorophyll from silage by simultaneous lactic acid fermentation and enzyme hydrolysis has been developed. Furthermore, a process for protein recovery was recently developed by applying a specific LAB starter culture to green juice from freshly harvested crops. This paper focuses on reviewing LAB for their applications within biorefining of ‘green’ crops such as clover, alfalfa, grasses and other green plant materials.

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