scholarly journals Extracción de quitina utilizando ácido láctico

2017 ◽  
Vol 2 (2) ◽  
pp. 1
Author(s):  
Marinela Nazareth Colina Rincón ◽  
Karen Dianne Medina Robles ◽  
José Alejandro Vargas Colina ◽  
Dianela Isabel Rincón Prieto ◽  
Rossana Arismendi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Milk Serum ◽  
Palabras Clave ◽  
Chitin Extraction ◽  
Los Grupos ◽  
Consequent Increase

RESUMEN En este trabajo, se evaluó la extracción de quitina a partir de desechos de crustáceos involucrando la fermentación láctica generando ácido láctico para la  desproteinización y desmineralización del material, usando suero de leche y azúcar como sustrato y fuente de carbono, por un periodo de 2 y 3 semanas a temperatura ambiente. Los resultados mostraron que la concentración óptima de azúcar para la extracción de quitina de un 10% m/v, evidenciando un descenso del pH y consecuente aumento de la acidez total titulable. Al incrementar el tiempo de fermentación de 2 a 3 semanas, los procesos de desmineralización y desproteinización mejoraron dando como resultado un porcentaje de ceniza de 2,68% el cual indica una buena remoción de minerales presentes en los desechos de crustáceos. Además, el porcentaje de remoción resultó de un 96,62% para el magnesio (Mg2+), 95,62% de potasio (K+) y 92,82% de calcio (Ca2+). El espectro de FTIR mostró las bandas de los grupos funcionales característicos de la quitina. Palabras clave: Desechos de crustáceos, quitina, azúcar, suero de leche, fermentación. ABSTRACT In this work, the extraction of chitin from crustacean waste involving lactic acid fermentation was studied, this generating lactic acid as product of deproteinization and demineralization of the material. Milk serum and sugar as substrate and carbon source were used, for a period of 2 y 3 weeks at room temperature. The results showed that the optimal sugar concentration for chitin extraction was 10% m/v, evidencing a decrease in pH and a consequent increase in titratable total acidity, by increasing the fermentation time of 2 to 3 weeks. The results were better with a percentage of ash of 2.68%, indicating a good removal of minerals present in crustacean wastes. In addition, the percentage of removal resulted in a 96.62%, the rate of removal for magnesium (Mg2+), 95.62% potassium (K+) and 92.82% of calcium (Ca2+). The FTIR spectrum revealed the bands from the functional groups that characterize chitin. Key words: Crustacean wastes, Chitin, Sugar, Buttermilk, fermentation.

scholarly journals Recycling Of Peneapple Waste Using Lactobacillus Delbroeckii to Lactic Acid

REAKTOR ◽  
2017 ◽  
Vol 5 (2) ◽  
pp. 79
Author(s):  
Abdullah Abdullah ◽  
H. B. Mat
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Fermentation Liquid ◽  
Initial Ph

The liquid pineapple waste contain mainly sucrose, glucose, fructose, and other nutrients. It therefore can potentiall be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradadable lactace polymer. The experiments weree carried out in shake flash fermentation using lactobacillus delbroeckii. Effect of some parameters such as temperature, initial Ph, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65% achieved at 40 0C, PH 6.00, 52.2 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10%.Keyword : lactic acid fermentation, liquid pineapple waste, lactobacillus delbrueckii

scholarly journals The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

2011 ◽  
Vol 20 (No. 4) ◽  
pp. 135-143 ◽  
Author(s):  
J. KAROVIČOVÁ ◽  
Z. KOHAJDOVÁ
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Reducing Sugars ◽  
Total Variance ◽  
Total Acidity ◽  
Multivariate Statistical Methods ◽  
Acid Fermentation ◽  
Multivariate Statistical ◽  
Acetic Acids

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 106 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance.  

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 STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

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 Improvement the Resveratrol Content of Germinated Peanut Drink by Lactic Acid Fermentation

2021 ◽  
pp. 262-273
Author(s):  
SongLok Uh ◽  
IlJin Kim ◽  
KiBong Kim ◽  
YongIl Seo ◽  
KilNam Shin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Response Surface ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Single Factor ◽  
Optimum Conditions ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Single Factor Analysis ◽  
Prevention Of Cardiovascular Disease

Because peanut is a legume of nutrient abundance and contains a wide variety of chemical constituents such as proteins, carbohydrates, fibers, fats, niacin, folate, thiamine, resveratrol, flavonoids, magnesium, and phosphorus, a lot of researcher focus the study on the peanut. Especially the peanut has high content of resveratrol, so the health benefits including anti-aging, anticancer, anti-inflammatory and the prevention of cardiovascular disease, therefore the study that the peanut is used to process food and treat disease carried out widely. In this study, the condition to optimize the process programmes of fermentative germinated peanut drink by response surface experiment and to increase resveratrol contents by lactic acid bacteria is determined. In order to improve the resvertrol contents of fermentative germinated peanut drink, was prepared by using four-day germinated peanut as raw materials?adding Lactobacillus and xylitol before pasteurized, fermentation and cold storge. By single factor analysis and response surface experiments, the optimum conditions for fermentative germinated peanut drink were the amount of inoculum 3.26%, the amount of xylitol 6.2%, the fermentation time 15h and the ratio of material to water 1:5(g/mL). Product quality was evaluated through sensory evaluation.  Investigate the change in resveratrol content of fermentative germinated peanut drink by HPLC. Resveratrol contents were increased from 674.22 ±2.47 μg/L to 815.82±4.53 μg/L in germination peanut drink after fermentation.

scholarly journals Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

2020 ◽  
Vol 44 (1) ◽  
Author(s):  
Olfa Mega ◽  
Jaya Putra Jahidin ◽  
Noraimah Binti Sulaiman ◽  
Muhammad Yusuf ◽  
Muhamad Arifin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Lactobacillus Bulgaricus ◽  
Cow’S Milk ◽  
Initial Population ◽  
Total Acidity ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr.  The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that  ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

scholarly journals RECYCLING OF PINEAPPLE WASTE USING LACTOBACILLUS DELBROECKII TO LACTIC ACID

2010 ◽  
Vol 16 (1) ◽  
pp. 1 ◽  
Author(s):  
Abdullah Moch Busairi
Keyword(s):  
Lactic Acid ◽  
Yeast Extract ◽  
Lactic Acid Production ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Pineapple Waste ◽  
Initial Substrate ◽  
Initial Ph

Abdullah, in paper recycling of pineapple waste using lactobacillus delbroeckii to lactic acid, explain that The pineapple wastes juice contains mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for organic acid fermentation. Recently, lactic acid has been considered to be an important raw material for production of biodegradable lactate polymer. The experiments were carried out in shake flask fermentation using Lactobacillus delbrueckii. Effect of some parameters such as temperature, initial pH, initial substrate concentration, yeast extract concentration and fermentation time to the yield have been studied. The highest yield was 85.65 % achieved at 40 o C, pH 6.00, 52.5 g/l sugar concentration with 5 g/l yeast extract. There was no significant increasing in lactic acid production was observed if supplementation of yeast extract above 10 %..

scholarly journals Production of sweet corn milk yogurt using Lactobacillus casei

2021 ◽  
Vol 332 ◽  
pp. 02001
Author(s):  
Huynh Xuan Phong ◽  
Phan Le Bao Ngoc ◽  
Nguyen Ngoc Thanh ◽  
Bui Hoang Dang Long ◽  
Tran Thanh Truc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Casei ◽  
Concentration Ratio ◽  
Sweet Corn ◽  
Food Product ◽  
Fermented Food ◽  
Cow Milk ◽  
Bacterial Concentration ◽  
Acid Fermentation ◽  
Fermentation Time

This study aimed to produce a new functional fermented food product from sweet corn milk yogurt using Lactobacillus casei. The suitable conditions for lactic acid fermentation in sweet corn milk were investigated, including initial bacterial concentration, ratio of sweet corn milk and cow milk, sugar concentration, fermentation time and temperature. The results showed that the appropriate conditions for sweet corn milk yogurt production as follow: initial bacterial concentration was 106 cells/mL, fermentation time was 12 h at 37°C and sweet corn milk was fortified with cow milk at a ratio of 2:8 and 12% of sugar. The sweet corn milk yogurt was slightly yellow, smooth texture and thick body with the aroma of corn and acidic smell. The product remained acceptable taste and texture within 4 weeks at 0°C and 2 weeks at 5°C.

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
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