Characteristics and Antioxidant of Goat Skin Gelatin as an for Lactobacillus plantarum 1UHCC Pretreatment and Acetic Acid

2021 ◽  
Vol 13 (01) ◽  
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Goat Skin

scholarly journals The Physicochemical Properties of Goat Skin Gelatin at Different Ages With the Use of Lactobacillus plantarum and Acetic Acid as a Pretreatment

2020 ◽  
pp. 1-9
Author(s):  
Hasma Hasma ◽  
Effendi Abustam ◽  
Ratmawati Malaka ◽  
Muhammad Irfan Said ◽  
Asmuddin Natsir
Keyword(s):  
Acetic Acid ◽  
Physicochemical Properties ◽  
Lactobacillus Plantarum ◽  
Gel Strength ◽  
Acid Pretreatment ◽  
Environment Friendly ◽  
Goat Skin ◽  
Different Ages ◽  
Main Plot ◽  
Plot Design

ABSTRACT Pretreatment of chemical acids using organic chemicals has been widely applied, while pretreatment using microbial Lactobacillus plantarum to form ossein in goat skin has not been done much. Application of Lactic Acid Bacteria (LAB) microbial species L. plantarum is thought to affect health and environment friendly. This study aims to determine the characteristics of goat skin gelatin at different ages of L. plantarum 1uhcc pretreatment and acetic acid (CH3COOH). Each treatment was repeated 3 times. The study design used a Split Plot Design with acid source treatment as the main plot and the age of goats 1, 2 and 3 years as subplots. The results showed a very significant effect (P<0.01) between the age of the goat with gel strength, pH, viscosity and color. The highest gel strength and viscosity at 1 year of age with L.plantarum pretreatment respectively (441.37±0.78 g bloom) and (9.22±0.09 cP). Goat skin gelatin has the highest pH at 1 year of age with L.plantarum 5.24±0.16. Similarly, the effect of gelatin (P<0.05) with a brightness level (L) 76.38±1.10 and redness (a) 11.13±1.58 affect the age of goats and acidic sources while yellowish (b) 33.81±2.34 only affects the acid source. Age of goats with different acid pretreatment has an impact on the physicochemical properties of goat skin gelatin. Goat age 1 year with L.plantarum pretreatment showed optimal results.

scholarly journals The effect silage aditives supplementation on dynamic fermentation process, quality and aerobic stability of corn silage

2008 ◽  
Vol 56 (1) ◽  
pp. 157-164
Author(s):  
Václav Pyrochta ◽  
Libor Kalhotka ◽  
Petr Doležal
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Content ◽  
Corn Silage ◽  
Bacterial Strains ◽  
Total Acid ◽  
Bacterial Inoculants ◽  
Aerobic Stability ◽  
Fermentation Quality

In the experiment, the effect of additives supplementation on the fermentation quality of corn silage was examined, compared with the untreated control (K). The aditive „A“ contained bacterial component of (Propionibactrium acidipropionici – MA126/4U 3*1010 and Lactobacillus plantarum – MA18/5U). The effective substances of bacterial inoculants „B“, selected were bacterial strains of (Lactobacillus casei ssp. rhamnosus LC – 705 DSM 7061 4*1011, Propionibacterium freudenreichii spp. shermanii JS DSM 6067 2-4*1011). There were used as effective substances of bacterial inoculants „C“ lactic bacteria and enzyme (Lactobacillus plantarum CCM 3769 1.67*1010, Lactococcus lactis CCM 4754 1.67*1010, Enterococcus faecium CCM 6226 1.67*1010, Pediococcus pentosaceus CCM 3770 1,67*1010, cellulase, hemicellulase, sodium benzoate). They were applied in the dose of prescript by producer. At conservations with all aditivum were statistically significant (P < 0.01) increase of lactic acid formation from 55.31±9.72 g/kg DM of control silage to 59.60±10.84 g/kg DM aditivum „A“, 59.36±10.04 g/ kg DM aditivum „B“ rather to 60.74±9.90 g/kg DM aditivum „C“. Aditives „A“ and „B“ were statistically significant (P < 0.01) increase propoinic acid and total fermentation acid content in silages occured. The fermentation characteristics in the microbial aditivum silages by us were more favourable. The date of fermentation was statistically significant (P < 0.01) increase the contents of acetic acid from 45.49±2.83 g/kg DM of 4st day to 63.07±4.25 g/kg DM of 32ndday rather to 67.70±2.94 g/kg DM of 64st day. There were statistically significant (P < 0.01) increase contents of acetic acid and total acid content. The date of fermentation was statistically significant (P < 0.01) degressive of pH.

scholarly journals Effects of lactobacillus plantarum inoculants on maize silage quality

2017 ◽  
Vol 33 (1) ◽  
pp. 115-125 ◽  
Author(s):  
Snezana Djordjevic ◽  
Violeta Mandic ◽  
Dragana Stanojevic ◽  
Jovanovic Ljeskovic
Keyword(s):  
Acetic Acid ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Dairy Farm ◽  
Field Trials ◽  
Positive Control ◽  
Negative Control ◽  
Maize Silage ◽  
Bacterial Inoculants ◽  
Silage Quality

In the winter time in Serbia, maize silage is the main ruminant feed. Therefore, managing maize silage is an important contributor to maintain the silage quality for livestock feed. In the study were evaluated the chemical composition, energetic and fermentation characteristics in whole-crop maize silage inoculated with different bacterial inoculants under field conditions in the commercial dairy farm, during the 2015. Three treatments were tested: negative control (untreated silage), a positive control (competitor inoculant) and Silko treatment (contains a mixture of 4 strains of Lactobacillus plantarum (LP1, LP2, LP3 and LP4). Maize is ensiled in the milk-wax grain maturity. After 90 days of ensiling, the maize silages were analyzed. The application of bacterial inoculants improved the chemical composition and energetic characteristics of silage. The inoculant Silko was more effective at improving the fermentation characteristics than competitor inoculant. Ash, cellulose, soluble N/TN, NH3-N/TN, ADF, NDF, acetic acid and pH were significantly lower in Silko treatment than positive control. There were no differences in crude fat, crude protein, ME, NEL, lactic acid and butyric acid between the treated silages. Generally, the new product bacterial inoculant Silko proved in field trials its ability to support the ensiling process in maize. The main action of the bacterial inoculant Silko is performed in two ways: the reduced degradation of protein in silage and the improvement of the aerobic stability due to the lower pH, higher content of acetic acid than negative control.

scholarly journals Anticolonization of Carbapenem-Resistant Klebsiella pneumoniae by Lactobacillus plantarum LP1812 Through Accumulated Acetic Acid in Mice Intestinal

2021 ◽  
Vol 11 ◽  
Author(s):  
Rushuang Yan ◽  
Ye Lu ◽  
Xiaoqing Wu ◽  
Peihao Yu ◽  
Peng Lan ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Klebsiella Pneumoniae ◽  
Lactobacillus Plantarum ◽  
Intestinal Lumen ◽  
Pathway Enrichment Analysis ◽  
Potential Candidate ◽  
Carbapenem Resistant ◽  
Gut Colonization ◽  
16S Rna

Carbapenem-resistant Klebsiella pneumoniae (CRKP) is highly prevalent and poses a significant threat to public health. In critically ill patients, gut colonization is considered to be the reservoir of recurrent CRKP infection. Therefore, eliminating CRKP carriage in the intestine is critical for preventing subsequent CRKP infection. In the present study, Lactobacillus plantarum LP1812, a probiotic that can inhibit CRKP in vitro, was used as a candidate probiotic to investigate its efficacy for CRKP anticolonization. Compared with the control, mice fed with 1×10 8 CFU L. plantarum LP1812 exhibited significant CRKP clearance from 1×10 4 CFU/mg to less than 10 CFU/mg in mice feces. Furthermore, 16S RNA gene sequencing revealed that L. plantarum LP1812 modulated mice microbiota by increasing the relative abundance of the genus Halomanas, Blautia, and Holdemania. Further KEGG pathway enrichment analysis revealed that fatty acid-utilizing bacteria, such as acetate-producing Bacteroidetes and Blautia flourished in mice fed with L. plantarum LP1812. Moreover, we found that the concentration of acetic acid was higher in L. plantarum LP1812, which inhibited the growth of K. pneumoniae strains in vitro. Meanwhile, mice intragastrically administered with acetic acid exhibited significantly increased CRKP elimination in vivo. In conclusion, L. plantarum LP1812 is a potential candidate for intestinal CRKP anticolonization by regulating the intestinal microbiota and inhibiting CRKP via increased acetic acid in the intestinal lumen.

Protective effects of tryptophan-catabolizing Lactobacillus plantarum KLDS 1.0386 against dextran sodium sulfate-induced colitis in mice

2020 ◽  
Vol 11 (12) ◽  
pp. 10736-10747
Author(s):  
Jialu Shi ◽  
Peng Du ◽  
Qinggang Xie ◽  
Nana Wang ◽  
Huizhen Li ◽  
...  
Keyword(s):  
Ulcerative Colitis ◽  
Acetic Acid ◽  
Gut Microbiota ◽  
Lactobacillus Plantarum ◽  
Sodium Sulfate ◽  
Dextran Sodium Sulfate ◽  
Protective Effects ◽  
Stat3 Signaling ◽  
Stat3 Signaling Pathway ◽  
Indole 3 Acetic Acid

L. plantarum KLDS 1.0386 combined with tryptophan alleviates ulcerative colitis (UC) induced by dextran sodium sulfate (DSS) by increasing the level of indole-3-acetic acid (IAA), stimulating the AHR/IL-22/STAT3 signaling pathway and regulating gut microbiota in mice.

scholarly journals Cranberry Proanthocyanidins and Dietary Oligosaccharides Synergistically Modulate Lactobacillus plantarum Physiology

2021 ◽  
Vol 9 (3) ◽  
pp. 656
Author(s):  
Ezgi Özcan ◽  
Michelle R. Rozycki ◽  
David A. Sela
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Human Milk ◽  
Lactobacillus Plantarum ◽  
Physiological Response ◽  
Human Milk Oligosaccharides ◽  
Carbohydrate Source ◽  
Metabolic Phenotypes ◽  
Probiotic Lactobacillus ◽  
Global Transcriptome

Plant-based foods contain bioactive compounds such as polyphenols that resist digestion and potentially benefit the host through interactions with their resident microbiota. Based on previous observations, we hypothesized that the probiotic Lactobacillus plantarum interacts with cranberry polyphenols and dietary oligosaccharides to synergistically impact its physiology. In this study, L. plantarum ATCC BAA-793 was grown on dietary oligosaccharides, including cranberry xyloglucans, fructooligosaccharides, and human milk oligosaccharides, in conjunction with proanthocyanidins (PACs) extracted from cranberries. As a result, L. plantarum exhibits a differential physiological response to cranberry PACs dependent on the carbohydrate source and polyphenol fraction introduced. Of the two PAC extracts evaluated, the PAC1 fraction contains higher concentrations of PACs and increased growth regardless of the oligosaccharide, whereas PAC2 positively modulates its growth during xyloglucan metabolism. Interestingly, fructooligosaccharides (FOS) are efficiently utilized in the presence of PAC1, as this L. plantarum strain does not utilize this substrate typically. Relative to glucose, oligosaccharide metabolism increases the ratio of secreted acetic acid to lactic acid. The PAC2 fraction differentially increases this ratio during cranberry xyloglucan fermentation compared with PAC1. The global transcriptome links the expression of putative polyphenol degradation genes and networks and metabolic phenotypes.

scholarly journals PENGARUH PENAMBAHAN STARTER MIKROBA SERTA PEMERASAN PULP TERHADAP KONDISI FERMENTASI DAN MUTU BIJI KAKAO (Theobroma cacao L.)

2018 ◽  
Vol 13 (3) ◽  
pp. 156
Author(s):  
S. Joni Munarso ◽  
Kun Tanti Dewandari ◽  
Zahra Haifa
Keyword(s):  
Acetic Acid ◽  
Lactobacillus Plantarum ◽  
Acid Concentration ◽  
Theobroma Cacao ◽  
Starter Culture ◽  
Acetic Acid Concentration ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Theobroma Cacao L

<p>Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (<em>Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae</em>) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao. Penelitian menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial 3x5 dengan dua kali ulangan. Faktor pertama adalah fermentasi yaitu fermentasi biji kakao secara spontan (F1), Fermentasi biji kakao dengan penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F2), Fermentasi biji kakao dengan perlakuan pemerasan pulp serta penambahan <em>A. aceti, L. plantarum dan S. cereviciae</em> (F3). Sedangkan faktor kedua adalah lama fermentasi (H1, H2, H3, H4 dan H5). Hasil penelitian menunjukkan bahwa penambahan starter meningkatkan konsentrasi etanol pada saat fermentasi dan meningkatkan kadar asam asetat, tetapi menurunkan konsentrasi asam oksalat pada biji kakao. Penambahan starter disertai pemerasan pulp menghasilkan biji kakao dengan kadar asam asetat sebesar 0,47%, sedangkan biji kakao tanpa pemerasan kadar asam asetat 0,49%. Penambahan starter disertai pemerasan pulp menghasilkan mutu biji kakao terbaik dengan karakteristik sebagai berikut: skor nilai uji belah tertinggi (379 dari 400), mutu fisik (Golongan mutu A) serta memenuhi persyaratan mutu SNI 2008 No. 2323 tentang biji kakao dengan rasio jumlah per berat biji sebanyak 88 biji/100g; nilai pH 4,93; kadar asam asetat 0,47%, kadar lemak 34,90%, kadar air 4,47%, kadar serat kasar 3,66% dan kadar abu 4,82% dengan waktu fermentasi selama 5 hari.</p><p align="center"><strong>English Version Abstract</strong></p><p align="center"><strong><strong>Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (Theobroma cacao L.)</strong></strong></p><p>S Joni Munarso, Kun Tanti Dewandari, and Zahra Haifa. 2016. Effect of Starter Culture Addition and Depulping on The Fermentation and Quality of Cocoa Beans (<em>Theobroma cacao L</em>.). The aimed of this study was to investigate the effect of starter culture addition (<em>Acetobacter aceti, Lactobacillus plantarum, and Saccharomyces cerevisiae</em>) with depulping on the fermentation and quality of cocoa beans. The experimental design of this study was conducted using a 3×5 factorial Completely Randomized Design (CRD) with duplicate replication. The first factor was fermentation condition included spontaneously fermented cocoa beans (F1), fermentation of cocoa beans with the addition of <em>A. aceti, L. plantarum and S. cereviciae </em>(F2), Fermented cocoa beans with depulping and addition of <em>A. aceti, L. plantarum and S. Cereviciae</em> (F3). The second factor was time of fermentation. The result revealed that starter addition increased ethanol concentration on the fermentation process, increased acetate acid, and citric acid concentratio, meanwhile oxalic acid decreased on cocoa beans during 5 days of fermentation. Depulping caused a slight decrease in acetic acid concentration at the end of fermentation with value of 0,47%, meanwhile the sample of cocoa beans without depulping treatment had acetic acid concentration of 0,49%. Starter culture addition and depulping treatment resulted the best characteristic of cocoa beans which visualized by the largest amounts of cut test score (379 of 400), physical quality (Grade A) and completed SNI No. 2323-2008 requirements with total beans/100 g ratio of 88 beans/100g; pH values of 4,93; acetic acid concentrations of 0,47%, content of fat 15,12%, moisture 4,47%, crudefiber 3,66% and total ash 4,82% after 5 days fermentation.</p>

scholarly journals Characterization of Kacang Goat skin Pepsin Soluble Collagen (Psc) and Their Potency as an Antioxidant

2021 ◽  
Vol 16 (2) ◽  
pp. 75-83
Author(s):  
Rina Wahyuningsih ◽  
Rusman Rusman ◽  
Nurliyani Nurliyani ◽  
Abdul Rohman ◽  
Nanung Agus Fitriyanto ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Acetic Acid ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Differential Scanning Calorimetric ◽  
Molecular Weight Range ◽  
Goat Skin ◽  
Skin Collagen ◽  
Nacl Concentration ◽  
Antioxidant Potency

Collagen have been interesting material for many utilization such as food, pharmaceutical and cosmetic in various products and target administration, consequently collagen should be prepared as well as type of application. The objective of this research is to prepare collagen from goat skin and investigate the character and their potency as an antioxidant. Kacang goat skin aged 2 years was used for collagen production. Small slice skin was extracted by curing with 0.1% (w/v) pepsin in acetic acid 0.5 M, for 24, 48, dan 72 h at 4°C. The variables observed were molecular weight by Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS PAGE), microstructure using scanning electron microscope, thermal stability by differential scanning calorimetric, and the antioxidant potency through 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition analysis. The result showed the molecular weight range from 25 kDa to 180 kDa, microstructure showed the collagen fibril crosslink, collagen start to denature at 62,28°C, highest dissolved with 1% NaCl concentration and has highest DPPH inhibition at 60 min after hydrolysis. In conclusion, kacang goat skin collagen prepared by pepsin in acetic acid.

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