Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

scholarly journals NIRA LONTAR SEBAGAI KANDIDAT DALAM MEMPERTAHANKAN KANDUNGAN PROTEIN SILASE JEROAN IKAN CAKALANG

2012 ◽  
Vol 8 (3) ◽  
pp. 91
Author(s):  
Yandres Nelson Hege ◽  
I Ketut Suwetja ◽  
Frans G Ijong
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Acid Content ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Total Acid ◽  
Tuna Fish ◽  
Fermentation Time ◽  
Spoilage Bacteria

Jeroan ikan sebagai limbah dari pengelolaan ikan cakalang panggang di Kupang, Nusa Tenggara Timur dapat dimanfaatkan untuk membuat silase dengan menambahkan bahan nira lontar (Borassus flabellifer) yang telah mengalami fermentasi. Fermentasi dilakukan selama 0–15 hari dan pengujian terhadap total asam, pH, serta kadar protein kasar dilakukan secara teratur. Hasil yang diperoleh menunjukkan bahwa penambahan nira lontar yang telah difermentasi ke dalam jeroan ikan cakalang pada semua konsentrasi secara nyata memberi­kan pengaruh terhadap pertumbuhan bakteri asam laktat dan menekan pertumbuhan bakteri pembusuk, hal ini erat kaitannya dengan kandungan asam (total asam) nira lontar yang berkontribusi terhadap penurunan pH bahan fermentasi. Produk silase jeroan ikan cakalang terbaik, ditinjau dari aspek kadar protein kasar, adalah pada perlakuan konsentrasi nira lontar 10% dengan lama fermentasi 24 jam yang memiliki kandungan protein sebesar 15,46% dari berat basah bahan fermentasi (silase). Kata kunci: Silase, jeroan ikan cakalang, nira lontar, fermentasi   The innards from fresh tuna fish grill in Kupang, Nusa Tenggara Timur can be used to make silage with addition of fermented sap of lontar palm (Borassus flabellifer). Fermentation was carried out for 0–15 days and regularly tested for total acid, pH, as well as the crude protein content. The results showed that the addition of palm sap that has been fermented into the innards of tuna at all concentrations significantly impact the growth of lactic acid bacteria and suppress the growth of spoilage bacteria, it is closely related to the acid content (total acid) that contribute to the palm sap decrease in pH of fermentation ingredients. Tuna offal silage products best viewed from the aspect of the content of crude protein in the treatment of palm sap concentration of 10% with a 24-hour fermentation time which has a protein content of 15.46% by weight of the wet ingredients fermentation (silage). Keywords: Silage, tuna offal, lontar palm sap, fermentation

Production of histamine and tyramine by lactic acid bacteria isolated from vacuum-packed sugar-salted fish

1994 ◽  
Vol 76 (5) ◽  
pp. 417-423 ◽  
Author(s):  
J.J. Leisner ◽  
J.C. Millan ◽  
H.H. Huss ◽  
L.M. Larsen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salted Fish

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

2019 ◽  
Vol 17 (1) ◽  
pp. 40
Author(s):  
Dian Ratih Laksmitawati ◽  
Umi Marwati ◽  
Vergie Indriani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glycemic Index ◽  
Total Acid ◽  
Macronutrient Composition ◽  
Protein Levels ◽  
Macronutrient Content ◽  
Significant Difference ◽  
Index Value ◽  
Carbohydrate Contents

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.

scholarly journals THE EFFECT OF ADDITION OF SUCROSE SOLUTION ON THE ANTIBACTERIAL ACTIVITIES OF GREEN GRASS JELLY EXTRACT SINBIOTIC BEVERAGES DURING STORAGE IN COLD TEMPERATURE

Agric ◽  
2019 ◽  
Vol 31 (1) ◽  
pp. 53-66
Author(s):  
Samsul Rizal ◽  
Julfi Restu Amelia ◽  
Suharyono A S
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Sucrose Solution ◽  
Cold Temperature ◽  
Diffusion Method ◽  
Total Acid ◽  
Cold Temperatures ◽  
Significant Difference

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

Pro-/Anti-Inflammatory Food Supplements

2020 ◽  
pp. 142-168
Author(s):  
Hüseyin Eseceli
Keyword(s):  
Immune Response ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Supplements ◽  
Gastrointestinal System ◽  
Probiotic Bacteria ◽  
Immune Systems ◽  
Positive Effects ◽  
Endogenous Defense ◽  
Probiotic Effect

Probiotics are living microorganisms, meaning “for life” and consist of two parts, “pro” and “biota,” and prebiotics are indigestible carbohydrates that increase the number and activities of colon bacteria and the effectiveness of probiotics. Probiotic consumption has been reported to have many positive effects, such as increasing immune response, balancing the colony, and increasing endogenous defense capacity of cells. The aim of prebiotics is to grow probiotic bacteria, thus improving the gastrointestinal and immune systems. Recent studies have shown that probiotics may have an impact on gastrointestinal system diseases. It has been shown to stimulate the proliferation of beneficial microorganisms in prebiotics and assist in the probiotic effect. The most commonly used probiotics and prebiotics are lactic acid bacteria that are types of Lactobacillus and Bifidobacterium. Prebiotics are naturally present in nutrients. Probiotics and prebiotics are used to prevent many diseases.

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

scholarly journals Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

2019 ◽  
Vol 20 (7) ◽  
pp. 1659
Author(s):  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek ◽  
Grzegorz Ciepielowski ◽  
Barbara Pacholczyk-Sienicka ◽  
Łukasz Albrecht ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Isopropyl Alcohol ◽  
Quantitative Composition ◽  
Acetic Acid Content ◽  
Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

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