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.

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation

2021 ◽  
Author(s):  
Chengran Guan ◽  
Yuan Yuan ◽  
Wenjuan Zhang ◽  
Xiangli Ding ◽  
Chenchen Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Mixed Fermentation

Abstract To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3 and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and co-fermented samples, the viable counts, pH value and acidity were ranged from 8.33 lg CFU/mL to 8.65 lg CFU/mL, 3.58 to 3.86 and 6.29 g/kg to 6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation and the corresponding content of total saponins, flavonoids and nine bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.

scholarly journals Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Carmen Leane NICOLESCU ◽  
Gabriel GORGHIU ◽  
Magda Gabriela BRATU ◽  
Daniela AVRAM ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Initial Value ◽  
Acid Fermentation ◽  
Titrable Acidity ◽  
Red Beet ◽  
Potential Substrate

Carrots and red beet were evaluated as a potential substrate for the production of lactic acid fermented juices by Lactobacillus acidophilus and Bifidobacterium sp. Both strains were found capable to grow on the vegetable juices, but some differences between the dynamics of the processes, dependent not only by the culture but by the sort of the raw material, had as consequence the production of the final products with different stability degrees. The pH value of the carrot juices was decreased from an initial value by 6.45 to below 4.3 after 48 hours of lactic acid fermentation with Bifidobacterium sp., respectively to 3.84 after 24hours when Lactobacillus acidophilus was inoculated. The last strain has produced a significant increase of the titrable acidity, the fermented carrot juices containing 0.7% acids (expressed as lactic acid). In the case of the fermentation of the red beet juices it is also recommended the strain of Lactobacillus acidophilus, because the pH value decrease with 2 units in 24 hours. The best acidification kinetic parameters were determined in the case of the carrot juices fermented by Lactobacillus acidophilus. In the same process the value of the R squared coefficient showed a strong correlation between the biomass amount and the production of lactic acid.

scholarly journals Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Benard O. Oloo ◽  
A. A. Shitandi ◽  
S. Mahungu ◽  
J. B. Malinga ◽  
Rose B. Ogata
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Process Conditions ◽  
Sweet Potatoes ◽  
Acid Fermentation ◽  
Carotene Content ◽  
Fermentation Time ◽  
Β Carotene

This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected  orange fleshed sweet potato (OFSP) varieties from Kenya.  Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2°C for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical [pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m2), β-carotene (mg/kg roots)] and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m2, 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

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 Models of Ph and Lactic Acid Dynamics Determined During Lactic Acid Fermentation of Various Juices with Lactobacillus Acidophilus

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Gabriel GORGHIU ◽  
Lavinia Claudia BURULEANU ◽  
Daniela AVRAM ◽  
Carmen Leane NICOLESCU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Prediction Models ◽  
Statistical Processing ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Point Of View ◽  
Acid Fermentation ◽  
Software Application ◽  
Red Beet

The dynamics of the lactic acid fermentation of different vegetable juices inoculated with Lactobacillus acidophilus - that are not constitutive from the epiphytic microbiota of vegetables - were evaluated through some physical and chemical parameters: pH and titratable acidity, expressed in lactic acid. Because the stability and the preservation of the lacto-fermented juices are important from the technological point of view, the evolution of those ones should be monitored. In this sense, this work targets to find prediction models and curve fittings that express the pH and lactic acid dynamics during lactic acid fermentation of various juices with Lactobacillus acidophilus. With a view to obtain probiotic products, all the vegetable juices (obtained from carrots, red beet, white and red cabbage) were suitable for lactic acid fermentation. Excepting the red beet fermented juice, the others become highly stable after 24 hours, the pH values being 3.74 - 3.84, while the lactic acid content was comprised between 6.3 and 8.01g/l. Whether for the consumer the taste should be qualified as excessively sour, the remnant sugars mask this characteristic, ensuring a good taste of the lacto-fermented vegetable juices. At the same time, the red beet juice fermented with Lactobacillus acidophilus has reached values of the analyzed indicators that can provide stability to refrigeration. The models illustrated in the paper were obtained using specific software application for statistical processing - CurveExpert -, a cross-platform solution for curve fitting and data analysis.

scholarly journals Microbiological dynamics involved in cereal-porridge production using maize and sorghum

2022 ◽  
Vol 18 (1) ◽  
pp. 014-026
Author(s):  
Mercy M Umokaso ◽  
Bernard JO Efiuvwevwere ◽  
Francis S Ire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Growth Patterns ◽  
Lactobacillus Fermentum ◽  
Coliform Bacteria ◽  
Spontaneous Fermentation ◽  
Candida Sp

Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lactobacillus fermentum, Lactobacillus sp. The yeast isolates were 2 strains of Saccharomyces cerevisiae, one other Saccharomyces sp and a Candida sp. The moulds were Aspergillus niger, Aspergillus flavus, Rhizopus sp and Penicillium sp. The lactic acid bacteria (LAB) isolated were 2 strains of Lactococcus lactis, 2 Enterobacter spp, 5 strains of Lactobacillus fermentum and 1 other Lactobacillus sp. The initial total viable aerobic bacterial count at 0h in maize, sorghum and maize-sorghum blend were 4.6 × 104, 7.3 × 104 and 2.4 × 105cfu/ml respectively. The growths rose to peaks of 6.5 × 107 and 3.9 × 107cfu/ml at 24h in maize and maize-sorghum blend, respectively. A Peak of 4.7 x 107cfu/ml was attained at 36h in sorghum. Coliform bacteria and moulds growths in the three samples attained peaks of growth at 12h and reduced till there was no growth by 48h. Lactic acid bacteria and yeasts increased in numbers till the end of fermentation. The initial pH value at 0h was lowest in maize-sorghum blend sample (5.43) and highest in maize (5.75). Final values at 48h were 3.76, 3.78 and 3.75 in maize, sorghum and maize-sorghum blend samples respectively. There were no significant differences between the microbial growth patterns, changes in pH, total titratable acidity (TTA) and amylase enzymatic activities in maize, sorghum and maize-sorghum blend samples during fermentation.

scholarly journals STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 41-47
Author(s):  
Ira Taneva ◽  
Gordana Dimitrovska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Vital Activity ◽  
Acid Fermentation ◽  
Goji Berry ◽  
Berry Fruits

Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity – up to 140÷ 44 oТ. It was found that the addition of dry goji berry fruits improves the syneresis and protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1 cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the storage period (14 days), the highest number of viable lactic acid bacteria was established in sample S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on health.

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