II. Pure Culture Fermentation Studies

1978 ◽  
Vol 41 (12) ◽  
pp. 980-982 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Lactobacillus Delbrueckii ◽  
Fermentation Time ◽  
Lactobacillus Leichmannii ◽  
Culture Technology

Stable, pure-culture, frozen concentrates of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus leichmannii were developed for use in the fermentation of soda cracker sponge and dough. Sponge fermentation time was reduced from the conventional 18 h to 4 h. Dough fermentation time was also reduced from 4 h to 2 h. The conventional 24-h soda cracker process could be reduced to 8 h by the use of pure-culture technology.

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

Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

LWT ◽  
2019 ◽  
Vol 114 ◽  
pp. 108365 ◽  
Author(s):  
Kristina Veselá ◽  
Monika Kumherová ◽  
Iveta Klojdová ◽  
Kateřina Solichová ◽  
Šárka Horáčková ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Culture Medium ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Delbrueckii Subsp ◽  
Selective Culture Medium

scholarly journals Utilization of Molasses to Produce Lactic Acid by Using Lactobacillus Delbrueckii and Lactobacillus Plantarum

2019 ◽  
Vol 543 ◽  
pp. 012005
Author(s):  
S Nurkhamidah ◽  
A Altway ◽  
Susianto ◽  
Y Rahmawati ◽  
F Taufany ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Delbrueckii

scholarly journals Inhibitory Effect of Lactobacillus plantarum CQPC02 Isolated from Chinese Sichuan Pickles (Paocai) on Constipation in Mice

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Bihui Liu ◽  
Xin Yang ◽  
Liujin Guo ◽  
Jing Zhang ◽  
Xianrong Zhou ◽  
...  
Keyword(s):  
Activated Carbon ◽  
Lactobacillus Plantarum ◽  
Transient Receptor Potential ◽  
Receptor Potential ◽  
Inhibitory Effect ◽  
Lactobacillus Delbrueckii ◽  
High Concentration ◽  
Inhibition Effect ◽  
Probiotic Potential ◽  
Transient Receptor

Sichuan pickles (Paocai) are a traditional Chinese fermented vegetable food that is rich in beneficial microorganisms. In this study, the inhibition of constipation by Lactobacillus plantarum CQPC02 (LP-CQPC02) isolated from Sichuan Paocai was studied by establishing a constipation model of mice using activated carbon. The constipation inhibition effect of LP-CQPC02 was determined by observing the defecation of mice, rate of active carbon propulsion, pathological section observation, serum index, and small intestinal mRNA expression. The results showed that LP-CQPC02 inhibited the decrease in body weight caused by constipation in mice. At the same time, LP-CQPC02 also increased the propulsion rate of activated carbon in the small intestine and shortened the time of discharge for the first black stool. LP-CQPC02 increased gastrin (Gas), motilin (MTL), endothelin (ET), and acetylcholinesterase (AChE) in constipated mice, and it also decreased the level of somatostatin (SS). qPCR results showed that LP-CQPC02 upregulated the expression of c-Kit, stem cell factor (SCF), and glial cell-derived neurotrophic factor (GDNF) and downregulated the expression of transient receptor potential cation channel subfamily V member 1 (TRPV1) and inducible nitric oxide synthase (iNOS) in mice with constipation, and a stronger effect was observed with a high concentration of LP-CQPC02. The experimental results showed that LP-CQPC02 has a stronger constipation inhibitory effect than the commonly used commercial Lactobacillus delbrueckii subsp. bulgaricus (LB), and the inhibitory effect of LP-CQPC02 on constipation increases with increasing concentration of LP-CQPC02. Therefore, LP-CQPC02 is a high-quality microbial resource with a good constipation inhibition effect and probiotic potential.

scholarly journals Effects of Class IIa Bacteriocin-Producing Lactobacillus Species on Fermentation Quality and Aerobic Stability of Alfalfa Silage

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1575
Author(s):  
Fuhou Li ◽  
Zitong Ding ◽  
Adegbola T. Adesogan ◽  
Wencan Ke ◽  
Yun Jiang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Ammonia Nitrogen ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Lactobacillus Delbrueckii ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Alfalfa Silage

The effects of two strains of class IIa bacteriocin-producing lactic acid bacteria, Lactobacillus delbrueckii F17 and Lactobacillus plantarum (BNCC 336943), or a non-bacteriocin Lactobacillus plantarum MTD/1 (NCIMB 40027), on fermentation quality, microbial counts, and aerobic stability of alfalfa silage were investigated. Alfalfa was harvested at the initial flowering stage, wilted to a dry matter concentration of approximately 32%, and chopped to 1 to 2 cm length. Chopped samples were treated with nothing (control, CON), Lactobacillus delbrueckii F17 (F17), Lactobacillus plantarum (BNCC 336943) (LPB), or Lactobacillus plantarum MTD/1 (NCIMB 40027) (LPN), each at an application rate of 1 × 106 colony-forming units/g of fresh weight. Each treatment was ensiled in quadruplicate in vacuum-sealed polyethylene bags packed with 500 g of fresh alfalfa per bag and ensiled at ambient temperature (25 ± 2 °C) for 3, 7, 14, 30, and 60 days. The samples were then subjected to an aerobic stability test after 60 days of ensiling. Compared with the CON silage, the inoculants reduced the pH after 14 days of ensiling. After 60 days, pH was lowest in the LPB-treated silage, followed by the F17 and LPN-treated silages. Inoculation of F17 increased concentrations of lactic acid in silages fermented for 7, 14, 30, and 60 days relative to other treatments, except for the LPN-treated silages ensiled for 30 and 60 days, in which the lactic acid concentrations were similar to that of F17 silage. Application of F17 and LPB decreased the number of yeast and mold relative to CON and LPN-treated silages. Compared with the CON silage, inoculant-treated silages had greater aerobic stability, water-soluble carbohydrate, and crude protein concentrations, and lower neutral detergent fiber, amino acid nitrogen, and ammonia nitrogen concentrations. The LPB-treated silage had the greatest aerobic stability followed by the F17-treated silage. Both class IIa bacteriocin producing inoculants improved alfalfa silage fermentation quality, reduced the growth of yeasts and molds, and improved the aerobic stability of the ensiled forage to a greater extent than the proven LPN inoculant. However, higher crude protein concentration and lower ammonia nitrogen concentration were observed in LPN-treated silage relative to other treatments.

scholarly journals THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Initial Population ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity

scholarly journals Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage

2020 ◽  
Author(s):  
Mahboubeh Kalantarmahdavi ◽  
Saeid Khanzadi ◽  
Amir Salari
Keyword(s):  
Lactobacillus Plantarum ◽  
Food Packaging ◽  
Ph Value ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Edible Film ◽  
Probiotic Bacteria ◽  
Minimum Requirement ◽  
Viable Cells ◽  
Significant Difference

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage. Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control. Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.

scholarly journals Antioxidative and Anti-Inflammatory Effects of Lactobacillus plantarum ZS62 on Alcohol-Induced Subacute Hepatic Damage

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Yi Gan ◽  
Xiufeng Chen ◽  
Ruokun Yi ◽  
Xin Zhao
Keyword(s):  
Protective Effect ◽  
Lactobacillus Plantarum ◽  
Oxidative Metabolism ◽  
Morphological Changes ◽  
Liver Lipid ◽  
Lactobacillus Delbrueckii ◽  
Alcoholic Beverages ◽  
Antioxidative Status ◽  
Beneficial Effects ◽  
Better Than

Lactobacillus plantarum ZS62 is a newly isolated strain from naturally fermented yogurt that might offer some beneficial effects in the setting of alcohol-induced subacute liver injury. The liver-protective effect of L. plantarum ZS62 was investigated by gavage feeding of mice with this Lactobacillus strain ( 1 × 10 9 CFU/kg BW) before alcohol administration daily for 7 days. We then compared hepatic morphology, liver function indexes, liver lipid levels, inflammation, oxidative stress levels, and mRNA expression of oxidative metabolism- and inflammation-related genes in mice that had been pretreated with Lactobacillus plantarum versus control mice that had not been pretreated. Our results showed that L. plantarum ZS62 attenuated alcohol-induced weight loss; prevented morphological changes in hepatocytes; reduced markers of liver damage including aspartate aminotransaminase (AST), alanine aminotransaminase (ALT), hyaluronidase (HAase), precollagen III (PC III), and inflammatory cytokines; and enhanced the antioxidative status. L. plantarum ZS62 also significantly downregulated inflammation-related genes and upregulated lipid- and oxidative-metabolism genes. Thus, Lactobacillus plantarum pretreatment appears to confer hepatic protection by reducing inflammation and enhancing antioxidative capacity. The protective effect of L. plantarum ZS62 was even better than that of a commonly used commercial lactic acid bacteria (Lactobacillus delbrueckii subsp. Bulgaricus). The L. plantarum ZS62 might be a potentially beneficial prophylactic treatment for people who frequently drink alcoholic beverages.

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