scholarly journals Fermentation Characteristics of Soybean Yogurt by Mixed Culture of Bacillus sp. and Lactic Acid Bacteria

2013 ◽  
Vol 26 (2) ◽  
pp. 273-279 ◽  
Author(s):  
Ming Yang ◽  
Jung Soon Kwak ◽  
Seri Jang ◽  
Yuan Jia ◽  
Inshik Park
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Bacillus Sp

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

Cultivating conditions effects on kefiran production by the mixed culture of lactic acid bacteria imbedded within kefir grains

2013 ◽  
Vol 139 (1-4) ◽  
pp. 970-977 ◽  
Author(s):  
Katja Zajšek ◽  
Andreja Goršek ◽  
Mitja Kolar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Kefir Grains

scholarly journals Simultaneous Immunofluorescent Detection of Coentrapped Cells in Gel Beads

2000 ◽  
Vol 66 (5) ◽  
pp. 2216-2219 ◽  
Author(s):  
Guenolee Prioult ◽  
Christophe Lacroix ◽  
Carl Turcotte ◽  
Ismaïl Fliss
Keyword(s):  
Lactic Acid ◽  
Confocal Microscopy ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Immobilized Cells ◽  
Enzyme Linked Immunosorbent Assay ◽  
Cell Dynamics ◽  
Cell Counts ◽  
Gel Beads ◽  
Immunofluorescent Method

ABSTRACT An immunofluorescent method involving double color labeling and confocal microscopy was reported to specifically detect lactic acid bacteria and probiotic cells coimmobilized in gels beads. The method described is rapid (4 h) and sensitive and may be useful for studying cell dynamics during mixed-culture starter production using immobilized cells in gel beads. Microscopic observations were perfectly correlated to cell counts obtained using a sandwich enzyme-linked immunosorbent assay.

scholarly journals Production of Functional Amino Acids in Okara by Mixed Culture of Lactic Acid Bacteria

2018 ◽  
Vol 65 (2) ◽  
pp. 55-62
Author(s):  
Miyo Hiwatashi ◽  
Futaba Amano ◽  
Tetsuya Kondo ◽  
Takeo Kato
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture

scholarly journals Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste

2019 ◽  
Vol 57 (2) ◽  
pp. 238-248
Author(s):  
David Gómez-Ríos ◽  
Grace Navarro ◽  
Paola Monsalve ◽  
Rolando Barrera-Zapata ◽  
Rigoberto Ríos-Estepa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mixed Culture ◽  
Aspen Plus ◽  
Pacific White Shrimp ◽  
Production Costs ◽  
Raw Material ◽  
Shrimp Waste ◽  
Gross Margin ◽  
The Impact

Chitin is an aminopolysaccharide of industrial interest commonly obtained from shrimp processing waste through chemical or biotechnological means. Current environmental concerns offer a stimulating perspective for chitin bioextraction with lactic acid bacteria since a considerable reduction in the use of corrosive and pollutant products is possible. Nevertheless, the efficiency of this bioprocess is still a matter of discussion. In this work, the experimental studies of chitin bioextraction from Pacific white shrimp (Litopenaeus vannamei) waste with a mixed culture of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are used in process simulation using Aspen Plus software for the analysis of the potential application of a bioprocess on plant scale. The experimental results of characterization in shake flasks and 1-litre bioreactor indicated that 50 h of fermentation with the mixed culture of lactic acid bacteria was enough to extract more than 90 % of minerals and proteins from the shrimp waste. The use of experimental parameters in the simulation allowed a reliable representation of the bioprocess yielding normalized root mean square values below 10 %. Simulation was used for the assessment of the impact of the raw material variability on the production costs and gross margin. In this regard, the gross margin of the operation ranged from 42 to 52 % depending on the raw material composition and product yield

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