scholarly journals Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas

2020 ◽  
Vol 8 (6) ◽  
pp. 830 ◽  
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
María Antonia Bañuelos ◽  
José María Heras ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Ethanol Yield ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Ph Control ◽  
Fermentation Conditions ◽  
High Ph ◽  
Industrial Performance ◽  
Lachancea Thermotolerans

In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.

scholarly journals New insights into the variability of lactic acid production in Lachancea thermotolerans at the phenotypic and genomic level

2020 ◽  
Vol 238 ◽  
pp. 126525 ◽  
Author(s):  
Veronica Gatto ◽  
Renato L. Binati ◽  
Wilson J.F. Lemos Junior ◽  
Arianna Basile ◽  
Laura Treu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Genomic Level ◽  
Lachancea Thermotolerans

scholarly journals Lactic acid production from cane molasses

2017 ◽  
Vol 2 (1) ◽  
pp. 13-16 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Acid Production ◽  
Animal Feed ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Lactobacillus Species ◽  
Alcohol Production ◽  
Study Results

Abstract Molasses, a by-product of the sugar manufacturing process, generally comprises approximately 50% (w/w) of total sugars, but it is currently used primarily [1] as an animal feed and as a raw material in alcohol production. Currently, the sugar production is more than 160 million tones worldwide. Its byproduct molasses contain heavy metals which have growthinhibitory effect. The main sugar content in molasses is sucrose which often need to be hydrolyzed to glucose and fructose especially for utilization by Lactobacillus species. Lactobacillus species can convert sugar content to lactic acid with great efficiency, which is a valuable chemical. Lactic acid production from sugar molasses using batch fermentations with Lactobacillus casei and Lactobacillus sp. MKT878 were investigated in this study. Results showed, that both examined Lactobacillus species could grow on molasses despite the heavy metals inhibitory effects. The conversion of sugar content to lactic acid was successful with yield between 55-80 g/g.

scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

Effect of Fermentation Conditions on L-Lactic Acid Production from Soybean Straw Hydrolysate

2015 ◽  
Vol 25 (1) ◽  
pp. 26-32 ◽  
Author(s):  
Juan Wang ◽  
Qunhui Wang ◽  
Zhong Xu ◽  
Wenyu Zhang ◽  
Juan Xiang
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Fermentation Conditions ◽  
Soybean Straw

Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

2010 ◽  
Vol 113-116 ◽  
pp. 1071-1074
Author(s):  
Hui Zou ◽  
Qun Hui Wang ◽  
Ying Ying Liu ◽  
Hui Li
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Synergistic Effects ◽  
Lactic Acid Production ◽  
Streptococcus Thermophilus ◽  
Fermentation Conditions ◽  
Distiller’S Grain ◽  
Distiller's Grain

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

scholarly journals Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

2021 ◽  
Vol 11 (7) ◽  
pp. 2921
Author(s):  
Rosa Colucci Cante ◽  
Marianna Gallo ◽  
Federica Nigro ◽  
Francesca Passannanti ◽  
Andrea Budelli ◽  
...  
Keyword(s):  
Mathematical Modeling ◽  
Growth Rate ◽  
Lactic Acid ◽  
Specific Growth Rate ◽  
Biomass Production ◽  
Acid Production ◽  
Specific Growth ◽  
Lactic Acid Production ◽  
Rice Flour ◽  
Ph Control

The mathematical modeling of fermentation processes allows for the formulation of predictions about the kinetics of biomass growth and metabolite production as well as setting or verifying the best operative conditions in view of the economical convenience of the process. For this purpose, we performed a kinetic study of a rice flour fermentation process using Lactobacillus paracasei CBA L74 with and without pH control; the pH value was set to 5.8 under pH control. Monod, Logistic, and Contois models were proposed to describe the bacterial growth rate in both conditions. The best mathematical model, which was able to describe the experimental data obtained without pH control, was the Contois model, as the specific growth rate was influenced by both the glucose reduction (from 14.31 g/L to 10.22 g/L) and the biomass production (2 log growth) that occurred during fermentation. Conversely, when pH control was implemented, both Monod and Contois models satisfactorily described the specific growth rate trend. The estimated kinetic parameters confirmed that biomass production (2 log growth) and glucose consumption (from 14.31 g/L to 6.06 g/L) did not affect the microorganism’s growth capacity when the fermenting medium was maintained at an optimal pH. The lactic acid production rate described by the Luedeking–Piret model did not appear to be linked to growth in the absence of pH control while, on the other hand, this model was unsuitable for describing the experimental lactic acid concentration when pH control was applied. The kinetic modeling of lactic acid production and the percentage of added glucose in the protocol with controlled pH will be optimized in the future.

Effects of medium supplementation and pH control on lactic acid production from brewer's spent grain

2008 ◽  
Vol 40 (3) ◽  
pp. 437-444 ◽  
Author(s):  
Solange I. Mussatto ◽  
Marcela Fernandes ◽  
Ismael M. Mancilha ◽  
Inês C. Roberto
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Ph Control ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Medium Supplementation

scholarly journals Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alice Vilela
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
High Concentration ◽  
Volatile Acidity ◽  
Saccharomyces Yeast ◽  
Lachancea Thermotolerans

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.

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