Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

Lactic acid bacteria modulate organic acid production during early stages of food waste composting

2019 ◽  
Vol 687 ◽  
pp. 341-347 ◽  
Author(s):  
Quyen Ngoc Minh Tran ◽  
Hiroshi Mimoto ◽  
Mitsuhiko Koyama ◽  
Kiyohiko Nakasaki
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Food Waste ◽  
Acid Production ◽  
Organic Acid Production ◽  
Early Stages

INFLUENCE OF FORMIC ACID AND FORMALIN ON THE PRODUCTION OF ORGANIC ACID IN DIRECT-CUT ALFALFA SILAGE

1973 ◽  
Vol 53 (1) ◽  
pp. 81-85 ◽  
Author(s):  
T. R. DAVIDSON ◽  
K. R. STEVENSON ◽  
J. BUCHANAN-SMITH
Keyword(s):  
Lactic Acid ◽  
Formic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Volatile Fatty Acids ◽  
Lactic Acid Production ◽  
Test Tube ◽  
Organic Acid Production ◽  
Subsequent Degradation ◽  
Forage Harvester

Early bloom alfalfa (Medicago sativa cult Saranac), at 22.5% dry matter, was harvested with a forage harvester. Formic acid (85% solution) and formalin (37.5% solution) and various combinations of mixtures were applied to the forage on a fresh weight basis at rates of 0.33, 0.50, and 0.66%. A sample of the treated material was ensiled in test tube silos fitted with fermentation locks. At various time intervals, analyses were made to follow the patterns of organic acid production. In untreated silage, the pH dropped to 4.3 with high lactic acid production, but after 39 days, the pH began to rise as lactic acid was degraded by Clostridia. Formic acid at 0.33 and 0.50% delayed but did not prevent either lactic acid production or subsequent degradation. Formic acid (0.66%) and all rates of formalin depressed lactic acid production. The production of butyric, isobutyric, and isovaleric acids was depressed to low levels only at the 0.66% rate of treatments. Formic acid was more effective than formalin in depressing volatile fatty acids. The formic–formalin mixtures gave results intermediate to separate applications of formic acid and formalin for all parameters analyzed.

scholarly journals Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

2017 ◽  
Vol 10 (4) ◽  
pp. 309-318 ◽  
Author(s):  
P. Dawlal ◽  
C. Brabet ◽  
M.S. Thantsha ◽  
E.M. Buys
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Cereal Products ◽  
The Stability

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

Metabolism of Wheat Dextrin, Partially Hydrolysed Guar Gum and Inulin by Bifidobacterium lactis or Lactobacillus acidophilus in an In Vitro Gut Model Fermentation System

2021 ◽  
Vol 16 (1) ◽  
pp. 22-30
Author(s):  
S. Pyle ◽  
R.A. Rastall ◽  
G.R. Gibson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Guar Gum ◽  
Bifidobacterium Lactis ◽  
Organic Acid Production ◽  
Bacterial Metabolites

Combining the fibres wheat dextrin (WD), partially hydrolysed guar gum (PHGG) and inulin with probiotics Lactobacillus acidophilus NCFM (NCFM) or Bifidobacterium lactis HN019 (HN019) may enhance bacterial metabolites leading to a healthier gut community. The aim of this study was to determine whether WD, PHGG and inulin or NCFM and HN019 alone generate a more favourable gut bacterial community than when combined. A secondary aim was to assess organic acid production following prebiotics, probiotics and synbiotic fermentation. An in vitro gut model batch culture fermentation was run for 72h. Samples were collected for bacterial enumeration (fluorescent in situ hybridisation combined with flow cytometry) and organic acid production (gas chromatography). Inulin and HN019 combination significantly increased bifidobacteria compared to inulin alone. Additionally, a significant increase in lactic acid bacteria, Bacteroides and Clostridium coccoides-Eubacterium rectale was found in the inulin containing probiotic vessels. The WD and PHGG vessels combined with the probiotic did not show any alteration in bacterial metabolism compared to the dietary fibres alone. In conclusion, synbiotic inulin combined with either HN019 or NCFM may help to enhance bacterial metabolites and cross-feeding to lead to a prolonged elevation in Bifidobacterium spp., and lactic acid bacteria.

Sites of Organic Acid Production and Patterns of Digesta Movement in the Gastrointestinal Tract of Dogs

1979 ◽  
Vol 109 (9) ◽  
pp. 1592-1600 ◽  
Author(s):  
Charles A. Banta ◽  
Edgar T. Clemens ◽  
Mary M. Krinsky ◽  
Ben E. Sheffy
Keyword(s):  
Gastrointestinal Tract ◽  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Microbial Applications in Organic Acid Production

2021 ◽  
pp. 104-124
Author(s):  
Jyoti Singh Jadaun ◽  
Amit K. Rai ◽  
Sudhir P. Singh
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Organic Acid Production

Part III. The Respiratory Regulation in Psychotic Subjects

1928 ◽  
Vol 74 (306) ◽  
pp. 443-453 ◽  
Author(s):  
F. Golla ◽  
S. A. Mann ◽  
F. Golla ◽  
R. G. B. Marsh
Keyword(s):  
Organic Acid ◽  
Acid Production ◽  
Normal Subjects ◽  
Compensatory Mechanism ◽  
Acid Base ◽  
Organic Acid Production ◽  
Respiratory Regulation ◽  
Acid Base Equilibrium ◽  
Buffering Power ◽  
Respiratory Centre

The preceding studies on the acid-base equilibrium in psychotics have made it evident that the failure to adjust must be attributed in the first instance to an inadequacy of the respiratory compensatory mechanism, and can be in no sense attributable to either a deficiency in the buffering power of the blood itself or to an increased organic acid production (acidosis). We have endeavoured to determine the excitability of the respiratory centre to the stimulus created by CO2. For this purpose a number of psychotic patients were tested as to the excitability of the respiratory centre to air containing 2% CO2 and the reaction compared with that obtaining in a number of normal subjects.

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