scholarly journals Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1

2013 ◽  
pp. 259-268
Author(s):  
Zuzana Kujundzic ◽  
Gordana Dimic ◽  
Sinisa Markov ◽  
Suncica Kocic-Tanackov ◽  
Ljiljana Mojovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Salmonella Enteritidis ◽  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Fermentum ◽  
Gram Negative Bacteria ◽  
Acid Fermentation ◽  
Antifungal Effect ◽  
Penicillium Brevicompactum

This study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans).

scholarly journals The possibility of lactic acid fermentation in the triticale stillage

2011 ◽  
Vol 17 (2) ◽  
pp. 153-162 ◽  
Author(s):  
Milica Markovic ◽  
Sinisa Markov ◽  
Dusanka Pejin ◽  
Ljiljana Mojovic ◽  
Maja Vukasinovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Titratable Acidity ◽  
Nutrient Composition ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Fermentum ◽  
Cell Protection ◽  
Acid Fermentation ◽  
Bacteria Growth ◽  
Future Work

Triticale stillage is a by-product of the bioethanol production. A research was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken in consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and rise of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower then in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

scholarly journals Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

2021 ◽  
Vol 9 (7) ◽  
pp. 1364
Author(s):  
Young-Ran Song ◽  
Chan-Mi Lee ◽  
Seon-Hye Lee ◽  
Sang-Ho Baik
Keyword(s):  
Lactic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Probiotic Properties ◽  
Scavenging Activity ◽  
Black Raspberry ◽  
Pediococcus Acidilactici ◽  
Acid Fermentation ◽  
Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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