scholarly journals Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

2017 ◽  
pp. 109-116 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Svetlana Popovic ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Black Tea ◽  
Fermented Milk ◽  
Fat Content ◽  
Fermented Beverages ◽  
Different Types

The aim of this study was to examine the influence of different types and concentration of kombucha inoculum on content of sugar, organic acids and ethanol in the fermented beverages produced from milk of 0.9% fat content. Three different kombucha inoculums, cultivated on black tea with addition of sucrose: standard inoculum - 10% (w/w) and 15% (w/w), concentrated by microfiltration- 10% (w/w) and 15% (w/w), and concentrated by evaporation - 1.5% (w/w) and 3.0% (w/w), were applied in the manufacture of fermented milk. Contents of lactose, galactose, glucose, fructose, organic acids, and ethanol in the kombuha fermented milk beverages were determined by the enzyme tests. It was found that the lactose content varied from 3.30 to 4.0 g/100g. All samples showed higher content glucose than fructose. The content of L-lactic acid in the samples ranged from 0.4 to 0.7 g/100g, while significantly lower level of D-lactic and acetic acid were determined in all samples of kombucha fermented milk (<0.06g/100g).

scholarly journals INFLUENCE OF STATE HAY WITH BIOLOGICAL CONSERVATIVES ON MILK AND CHEESE QUALITY

2019 ◽  
pp. 84-89 ◽  
Author(s):  
Анна Карамаева ◽  
Anna Karamayeva ◽  
Сергей Карамаев ◽  
Sergey Karamaev ◽  
Наталья Соболева ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Crude Protein ◽  
Nutritional Value ◽  
Fat Content ◽  
Animal Feeding ◽  
Digestible Protein ◽  
Biological Preservative

The purpose of the study is to improve the property of eastern galega haylage by using verdant grass preservative applicator and biologies. Iit was established that the eastern galega verdant grass, because of the low sugar con-tent, is not good for state hay purchasing due to the of the obtained results. The biological preservative applicators use for state hay purchasing significantly improves the quality of feed. The preservatives use for verdant grass al-lowed to increase the active acidity of the finished feed in the range between 6.3 to 11.2%, the content of lactic acid – 0.51-0.84 per cent and to reduce the content of acetic acid by 0.19 and 0.27%, respectively. The proportion of lactic acid in the total volume of organic acids was increased by 13.03-16.88%.The nutritional value of haylage with bio-logical preservative applicants increased due to augment of the dry content by 1.7-3.2%, EKE – by 4.4-11.1%, crude protein – by 4.3-10.1%, digestible protein – by 7.4-14.7%.The coefficient of digestibility in the diet of dry con-tent increased by 1.14-3.19%, crude protein – by 2.14-3.62%, crude fat – by 1.64-4.09%, crude fiber – by 1.74-3.87%, BEV – by 2.05-4.13%, which is very important for animal feeding. The use of haylage with a preservative in the diet of cows from experimental groups increased the fat content in milk by 0.03-0.08%, protein – by 0.04-0.10%, and casein contained – by 0.07-0.18%. Rennet additive apply helps milk to coagulate faster by 2.3-4.5 min (6.6-12.8%), and decrease losses of dry content with serum by 1.5-3.0%. The dry content mass in the experimental samples of cheese increased by 2.8-4.7%, fat – by 1.6-2.7%, protein – by 0.7-1.6%, the degree of cheese maturity improved. The «Milostan and Loktantra + zeolite» preservatives provide better properties for products produced.

Mitigating the Antimicrobial Activities of Selected Organic Acids and Commercial Sanitizers with Various Neutralizing Agents

2011 ◽  
Vol 74 (5) ◽  
pp. 820-825 ◽  
Author(s):  
YOEN JU PARK ◽  
JINRU CHEN
Keyword(s):  
Escherichia Coli ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Shiga Toxin ◽  
Room Temperature ◽  
Sodium Thiosulfate ◽  
Antimicrobial Activities ◽  
Phosphate Buffered Saline ◽  
Lactic Acids

This study was conducted to evaluate the abilities of five neutralizing agents, Dey-Engley (DE) neutralizing broth (single or double strength), morpholinepropanesulfonic acid (MOPS) buffer, phosphate-buffered saline (PBS), and sodium thiosulfate buffer, in mitigating the activities of acetic or lactic acid (2%) and an alkaline or acidic sanitizer (a manufacturer-recommended concentration) againt the cells of Shiga toxin–producing Escherichia coli (STEC; n = 9). To evaluate the possible toxicity of the neutralizing agents to the STEC cells, each STEC strain was exposed to each of the neutralizing agents at room temperature for 10 min. Neutralizing efficacy was evaluated by placing each STEC strain in a mixture of sanitizer and neutralizer under the same conditions. The neutralizing agents had no detectable toxic effect on the STEC strains. PBS was least effective for neutralizing the activity of selected organic acids and sanitizers. Single-strength DE and sodium thiosulfate neutralized the activity of both acetic and lactic acids. MOPS buffer neutralized the activity of acetic acid and lactic acid against six and five STEC strains, respectively. All neutralizing agents, except double-strength DE broth, had a limited neutralizing effect on the activity of the commercial sanitizers used in the study. The double-strength DE broth effectively neutralized the activity of the two commercial sanitizers with no detectable toxic effects on STEC cells.

scholarly journals Biochemistry of waterlogged soils. Part III: Decomposition of carbohydrates with special reference to formation of organic acids

1929 ◽  
Vol 19 (4) ◽  
pp. 627-648 ◽  
Author(s):  
V. Subrahmanyan
Keyword(s):  
Carbon Dioxide ◽  
Organic Matter ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Pyruvic Acid ◽  
Soluble Nitrogen ◽  
Direct Oxidation ◽  
Micro Organisms ◽  
Organic Matter Addition

(1) In absence of decomposing organic matter addition of nitrate led to no loss of nitrogen.(2) On addition of small quantities of fermentable matter such as glucose there was (a) rapid depletion of nitrates and oxygen, but no denitrification, and (b) increase in acidity, carbon dioxide and bacteria. The greater part of the soluble nitrogen was assimilated by microorganisms or otherwise converted and the greater part of the added carbohydrate was transformed into lactic, acetic and butyric acids.(3) The organic acids were formed from a variety of carbohydrates. Lactic acid was the first to be observed and appeared to be formed mainly by direct splitting of the sugar. It decomposed readily, forming acetic and butyric acids. Some acetic acid was formed by direct oxidation of lactic acid, with pyruvic acid as the intermediate product. All the acids were, on standing, converted into other forms by micro-organisms.

scholarly journals Impact of preoperative fecal short chain fatty acids on postoperative infectious complications in esophageal cancer patients

2019 ◽  
Author(s):  
Masaaki Motoori ◽  
Koji Tanaka ◽  
Keijiro Sugimura ◽  
Hiroshi Miyata ◽  
Takuro Saito ◽  
...  
Keyword(s):  
Esophageal Cancer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Bacterial Translocation ◽  
Infectious Complications ◽  
The Body ◽  
Intestinal Environment

Abstract Background: The intestinal epithelial barrier allows absorption of dietary nutrients and prevents passage of pathogens and toxins into the body. Severe insults have a negative impact on the intestinal environment, which may decrease intestinal barrier function and cause bacterial translocation. Bacterial translocation, which can cause infectious complications, is the passage of microbes from the gastrointestinal tract across the mucosal barrier to extraintestinal sites. The aim of this study was to investigate the correlation between concentrations of preoperative fecal organic acids and the occurrence of postoperative infectious complications in patients with esophageal cancer. Methods: Fifty-five patients with esophageal cancer who underwent esophagectomy were enrolled in this study. All patients were administered perioperative synbiotics. Perioperative clinical characteristics and concentrations of preoperative fecal organic acids were compared between patients with or without postoperative infectious complications. Results: Postoperative infectious complications occurred in 10 patients. In patients with complications, the concentrations of acetic acid and propionic acid were significantly lower than in patients without complications (p=0.044 and 0.032, respectively). The concentration of butyric acid was nonsignificantly lower, while the concentration of lactic acid was nonsignificantly higher in patients with complications. The calculated gap between the concentrations of fecal acetic acid plus propionic acid plus butyric acid minus lactic acid was significantly lower in patients with complications. Multivariate analysis revealed that a low gap between acetic acid plus propionic acid plus butyric acid minus lactic acid was an independent risk factor for postoperative infectious complications (p=0.027). Conclusions : Preoperative fecal concentrations of organic acids had a clinically important impact on the occurrence of postoperative infectious complications in patients with esophageal cancer. To reduce postoperative infectious complications, it may be useful to modulate the intestinal environment and maintain concentrations of fecal organic acids before surgery.

scholarly journals Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor

2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Zuraida Hanum ◽  
Cece Sumantri ◽  
Purwantiningsih P ◽  
Irmanida Batubara ◽  
Epi Taufik
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Fermented Milk ◽  
Fat Content ◽  
Tyrosinase Activity ◽  
Tyrosinase Inhibitor ◽  
Similar Morphology ◽  
Fresh Milk ◽  
Milk Fermentation

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with theconcentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37 C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that thedensity, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteriashowed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goatmilk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory 

scholarly journals Impact of preoperative fecal short chain fatty acids on postoperative infectious complications in esophageal cancer patients

2020 ◽  
Author(s):  
Masaaki Motoori ◽  
Koji Tanaka ◽  
Keijiro Sugimura ◽  
Hiroshi Miyata ◽  
Takuro Saito ◽  
...  
Keyword(s):  
Esophageal Cancer ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Organic Acids ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Bacterial Translocation ◽  
Infectious Complications ◽  
The Body ◽  
Intestinal Environment

Abstract Background: The intestinal epithelial barrier allows absorption of dietary nutrients and prevents passage of pathogens and toxins into the body. Severe insults have a negative impact on the intestinal environment, which may decrease intestinal barrier function and cause bacterial translocation. Bacterial translocation, which can cause infectious complications, is defined as the passage of microbes from the gastrointestinal tract across the mucosal barrier to extraintestinal sites. The aim of this study was to investigate the correlation between concentrations of preoperative fecal organic acids and the occurrence of postoperative infectious complications in patients with esophageal cancer. Methods: Fifty-five patients with esophageal cancer who underwent esophagectomy were enrolled in this study. Perioperative synbiotics were administered to all patients. Perioperative clinical characteristics and concentrations of preoperative fecal organic acids were compared between patients with and without postoperative infectious complications. Results: Postoperative infectious complications occurred in 10 patients. In patients with complications, the concentrations of acetic acid and propionic acid were significantly lower than in patients without complications (p=0.044 and 0.032, respectively). The concentration of butyric acid was nonsignificantly lower in patients with complications, while the concentration of lactic acid was nonsignificantly higher. The calculated gap between the concentrations of fecal acetic acid plus propionic acid plus butyric acid minus lactic acid was significantly lower in patients with complications. Multivariate analysis revealed that a low gap between acetic acid plus propionic acid plus butyric acid minus lactic acid was an independent risk factor for postoperative infectious complications (p=0.027). Conclusions : Preoperative fecal concentrations of organic acids had a clinically important impact on the occurrence of postoperative infectious complications in patients with esophageal cancer. To reduce postoperative infectious complications, it may be useful to modulate the intestinal environment and maintain concentrations of fecal organic acids before surgery.

scholarly journals The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk

2014 ◽  
Vol 32 (No. 6) ◽  
pp. 526-531 ◽  
Author(s):  
Š. Horáčková ◽  
P. Sedláčková ◽  
M. Sluková ◽  
M. Plocková
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Whey Protein ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Different Types ◽  
Plant Sources

The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(&ndash;)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198. &nbsp;

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

Uji Antifungi Susu Fermentasi Komersial pada Candida non-albicans

SCISCITATIO ◽  
2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Nur Khikmah ◽  
Nunung Sulistyani
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Oral Candidiasis ◽  
Fermented Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Total Plate Count

Bakteri Asam Laktat (BAL) yang terkandung dalam susu fermentasi akan menghasilkan asam-asam organik, hidrogen peroksida, diasetil, asetaldehid, asetoin, reutinin, reuterisiklin dan bakteriosin, dapat sebagai anti-Candida. Spesies Candida non-albicans seperti C. tropicalis dan C. glabrata sebagai penyebab kandidiasis oral cenderung meningkat. Tujuan penelitian ini mengetahui aktivitas antifungi susu fermentasi komersial pada Candida non-albicans dan viabilitas bakteri asam laktat di dalam susu fermentasi komersial. Aktivitas antifungi pada Candida non-albicans dilakukan dengan metode difusi sumuran. Viabilitas bakteri asam laktat dihitung berdasarkan jumlah bakteri asam laktat sebagai jumlah bakteri total (Total Plate Count). Hasil penelitian menunjukkan bahwa susu fermentasi komersial lebih mampu menghambat C. tropicalis dibandingkan C. glabrata. Viabilitas bakteri asam laktat dalam susu fermentasi komersial 107-1010 CFU/mL. Lactic Acid Bacteria (LAB) contained in fermented milk will produce organic acids, hydrogen peroxide, diacetyl, acetaldehyde, acetoin, reutinin, reuterycline and bacteriocin, as anti-Candida. Candida non-albicans species such as C. tropicalis and C. glabrata as causes of oral candidiasis tend to increase. The aim of this research was to determine the antifungal activity of commercial fermented milk against Candida non-albicans and viability of lactic acid bacteria in commercial ermented milk. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria is calculated as Total Plate Count. The results showed that commercial fermented milk was more able to inhibit C. tropicalis compared C. glabrata. Viability of lactic acid bacteria 107-1010 CFU/mL.

scholarly journals Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Chae Eun Song ◽  
Han Hyo Shim ◽  
Palaniselvam Kuppusamy ◽  
Young-IL Jeong ◽  
Kyung Dong Lee
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fermentation Medium ◽  
Gastrointestinal Fluid ◽  
Fermentation Quality

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

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