scholarly journals Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method

2014 ◽  
Vol 2 (1) ◽  
pp. 34-37
Author(s):  
In-Tae Cha ◽  
Hae-Won Lee ◽  
Hye Seon Song ◽  
Kyung June Yim ◽  
Kil-Nam Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Beverage ◽  
Culture Dependent

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

2013 ◽  
Vol 50 (1) ◽  
pp. 232-240 ◽  
Author(s):  
Doan Thi Lam Nguyen ◽  
Koenraad Van Hoorde ◽  
Margo Cnockaert ◽  
Evie De Brandt ◽  
Katrien De Bruyne ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Product ◽  
Culture Dependent

scholarly journals Application of lactic acid bacteria for production of fermented beverages based on rice flour

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 458-463 ◽  
Author(s):  
M. Magala ◽  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Greifová ◽  
J. Hojerová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bifidobacterium Longum ◽  
Lactobacillus Brevis ◽  
Rice Flour ◽  
Total Acidity ◽  
Cell Counts ◽  
Fermented Beverage ◽  
Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&ndash;5.17 to 3.74&ndash;4.35. At the same time, total acidity increased (1.28&ndash;2.59&nbsp;g/l) due to lactic acid (0.59&ndash;2.76 g/l) and acetic acid (0.11&ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods

2013 ◽  
Vol 97 (15) ◽  
pp. 6931-6941 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Rosa López ◽  
Pilar Santamaría ◽  
Isabel López-Alfaro
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Dependent

scholarly journals Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112913
Author(s):  
Hugo S. Garcia ◽  
Lourdes Santiago-López ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba ◽  
Adrián Hernández-Mendoza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chenopodium Berlandieri ◽  
Fermented Beverage
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