scholarly journals Оценка штаммов молочнокислых бактерий по способности усваивать L-яблочную кислоту

2019 ◽  
pp. 328-332
Author(s):  
Tatiana Tanashchuk ◽  
Maksim Shalamitskiy ◽  
Dmitrii Pogorelov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Time Course ◽  
Binary Systems ◽  
High Growth ◽  
Titratable Acidity ◽  
Growth Efficiency ◽  
Malolactic Fermentation ◽  
Mathematical Treatment

Из всех процессов, вызываемых молочнокислыми бактериями в винах, единственно полезным является яблочно-молочное брожение (ЯМБ), основной метаболической характеристикой которого является ферментное преобразование двухосновной L-яблочной кислоты в одноосновную L-молочную кислоту и углекислый газ, в результате чего кислотность вина понижается. В работе представлены результаты изучения способности 39 природных штаммов молочнокислых бактерий родов Leuconostoc и Lactobacillus к усвоению L-яблочной кислоты. При проведении работ использовали методы и подходы, общепринятые в микробиологии виноделия. Способность штаммов молочнокислых бактерий проводить процесс яблочно-молочного брожения тестировали по затратам L-яблочной кислоты на поддержание жизни клеток, не размножающихся делением. Расчет потребления L-яблочной кислоты осуществляли по данным изменения титруемой кислотности среды в процессе культивирования штаммов, предварительно проведя математическую обработку массива расчетных характеристик бинарных систем, построенных на основе варьирования различных соотношений яблочной и молочной кислот. Отбор перспективных штаммов молочнокислых бактерий для ЯМБ проводили по результатам двухступенчатого скрининга. На первом этапе штаммы оценивали по ростовой активности, на втором этапе - по активности усваивать L-яблочную кислоту. Отмечено, что штаммы молочнокислых бактерий рода Leuconostoc характеризовались более продолжительным временем роста, чем штаммы рода Lactobacillus . Изучение динамики роста 88 природных штаммов молочнокислых бактерий позволило отобрать 39 штаммов с высокой ростовой активностью, у которых накопление клеточной биомассы через 24-48 ч культивирования, в зависимости от штамма, составило около 10 - 10клеток/см. При изучении потенциальной возможности 39 природных штаммов молочнокислых бактерий осуществлять процесс яблочно-молочного брожения установлено, что большинство штаммов обладали достаточно высокой активностью к потреблению L-яблочной кислоты. Данное свойство отмечено у 94% исследованных молочнокислых бактерий кокковой формы, что подтверждает их характеристику как типичных агентов яблочно-молочного брожения в практике виноделия. Среди молочнокислых бактерий рода Lactobacillus с такой характеристикой отмечены только 50 % штаммов, однако перспектива их использования в качестве активных кислотопонижателей также высока.Malolactic fermentation (MLF) is the only useful process of all caused in wine by lactic acid bacteria. Enzymatic transformation of dibasic L-malic acid into monobasic L-lactic acid and carbon dioxide enters as the key metabolic characteristic of MLF, which leads to deacidification of wine. Capability of 39 native lactic acid strains of the genera Leuconostoc and Lactobacillus to assimilate L-malic acid was studied using conventional methods and approaches of microbiology of wine. The capability of the study strains to conduct MLF was tested by L-malic acid utilization for maintaining viability of non-fissiparous cells. L-malic acid utilization was calculated by changes in titratable acidity of medium during cultivation of the study strains. This was preceded by a mathematical treatment of a set of estimated characteristics of binary systems established based on the variation of malic to lactic acid ratios. Lactic acid strains promising for MLF were selected following a two-step screening during which the growth of the study strains and their activity with refer to L-malic acid assimilation were evaluated. The time-course of growth was longer in lactic acid strains of Leuconostoc than in those of Lactobacillus . The growth dynamics of a total of 88 native lactic acid strains was assessed, and 39 strains with a high growth efficiency were selected. Strain-dependant cell biomass accumulation of these strains was around 10-10 cells/cm after 24-48 h of cultivation. A sufficiently high activity with refer to L-malic acid assimilation was found in the majority of the 39 native lactic acid strains tested for potential capability to conduct malolactic fermentation. This feature was observed in 94 % of the studied coccal form of lactic acid bacteria, which proves that they are typical agents of malo-lactic fermentation for winemaking, and in not more than 50% of the study lactic acid bacteria of Lactobacillus . Nevertheless, the prospects for their use as active deacidifiers are also high.

scholarly journals Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates

2018 ◽  
Vol 12 (1) ◽  
pp. 282-287
Author(s):  
Moncalvo A. ◽  
Dordoni R. ◽  
Silva A. ◽  
Fumi M.D. ◽  
Di Piazza S. ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Cell Walls ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Toxic Metabolite ◽  
Enzymatic Conversion

Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.

scholarly journals Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

2014 ◽  
Vol 62 (1) ◽  
pp. 23-29
Author(s):  
Mojmír Baroň
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Sulphur Dioxide ◽  
Consumption Rate ◽  
Malolactic Fermentation ◽  
Fermentation Test ◽  
Higher Fatty Acids ◽  
Average Consumption

The issue of preventing the re-fermentation and protection against undesirable malolactic fermentation (MLF) in order to safe content of acids in wine is very complicated. In this paper the saturated higher fatty acids (HFA) – C8, C10 and C12, dimethyldicarbonate (DMDC) and sulphur dioxide (SO2) were tested. The re-fermentation test showed the strongest inhibition power at ratio 2:8, 1:9 and 0:10 as C8:C10 acids – 65 days without re-fermentation. MLF experiments confirmed that addition of SO2 into the fermenting media causes rapid inhibition of lactic acid bacteria metabolic activity. Malic acid concentrations were proportionally decreasing during 6 days of experiment and at the end the content of this acid varied between 0.16 and 0.22 g/L, the only exception formed a variant with the addition of SO2 (1.57 g/L of malic acid). After calculation of the average consumption rate of malic acid, the results showed the inhibition power – SO2 (81.05%) followed by variant of 40 mg/L mixture of HFA (40.76%), a variant of 200 mg/L of DMDC (31.98%) and a variant of 20 mg/L mixture of HFA (12.59%). The addition of HFA can significantly reduce the dosage of other preservatives, especially SO2. Based on results, this method can be recommend in the production of wines with residual sugar and also wines made from over-mature material to prevent undesirable MLF.

scholarly journals Biological Deacidification Strategies for White Wines

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
E. Gardoni ◽  
S. Benito ◽  
S. Scansani ◽  
S. Brezina ◽  
S. Fritsch ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
High Performance ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chemical Parameters ◽  
Collateral Effects

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.

scholarly journals The malolactic fermentation in the wines of Naoussa (Greece). Study of lactic acid bacteria

OENO One ◽  
1996 ◽  
Vol 30 (4) ◽  
pp. 207
Author(s):  
Evangelos H. Soufleros ◽  
N. Konstantinidis ◽  
Elefteria Tsitsanopoulou ◽  
G. Gerakiannakis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Malolactic Fermentation ◽  
Isolation And Identification ◽  
Leuconostoc Oenos ◽  
Physico Chemical ◽  
Wine Appellation ◽  
High Level ◽  
Group Distribution

<p style="text-align: justify;">The red wine« Appellation d'Origine Naoussa de qualité supérieure » stemming from the « Xynomavro » vine cultivated in this wine-growing region of western Macedonia (Greece) needs the advantages coming of malolatic fermentation. This wine, in spite of its incontestable qualities has a strong astringent and a high level of acidity, the malic acid contributing essentially to these two characters.</p><p style="text-align: justify;">Because of the interest malolactic fermentation presents for this region, we have collaborated with the wine-producters to insure, at first, the generally admitted conditions which favour the evolution of malolactic fermentation, then to study it.</p><p style="text-align: justify;">The latter includes : a) the control of the conversion of malic acid into lactic acid by chromatography paper and b) the enumeration, isolation and identification of lactic acid bacteria.</p><p style="text-align: justify;">During this two-year-long research, 187 samples have been taken from 50 different tanks during 12 samplings. The isolation of lactic acid bacteria was done by plating dilutions of wine samples and their identification with the API system and other physico-chemical and enzymatic methods.</p><p style="text-align: justify;">Data processing has been done by computer and given a strain group distribution according to their similarity.</p><p style="text-align: justify;">The results show that the homofermentative lactic acid bacteria - mainly <em>Lactobacillus plantarum</em> - are more numerous than the heterofermentative ones before the malolactic fermentation. They decrease during the fermentative process and disappear with its completion.</p><p style="text-align: justify;">The heterofermentative lactic aeid baeteria, whose main specie is <em>Leuconostoc oenos</em> evolves inversely.</p><p style="text-align: justify;">A low increase of <em>Pediococcus</em> has been observed too after the beginning of malolactic fermentation. A statistical analysis confirms the main points of this research.</p><p style="text-align: justify;">The application of malolactic fermentation becomes more efficient the second year; it is favoured in press-wines and for temperatures kept at 20-25°C; the bacteria population is also increased.</p><p style="text-align: justify;">The persued reduction of total acidity in wines, which underwent malolactic fermentation, was considerable.</p>

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Almudena García-Ruiz ◽  
Carolina Cueva ◽  
Eva M. González-Rompinelli ◽  
María Yuste ◽  
Mireia Torres ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Bacteria Growth ◽  
Phenolic Extracts

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Listeria monocytogenes Survival in Refrigerator Dill Pickles

2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Population Decline ◽  
Titratable Acidity ◽  
Growth Patterns ◽  
Refrigerated Storage ◽  
Nacl Concentration ◽  
Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

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