scholarly journals Brewing and malting technology by‐products as raw materials in L‐(+)‐lactic acid fermentation

2018 ◽  
Vol 95 (2) ◽  
pp. 339-347 ◽  
Author(s):  
Miloš Radosavljević ◽  
Jelena Pejin ◽  
Milana Pribić ◽  
Sunčica Kocić‐Tanackov ◽  
Dragana Mladenović ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
By Products

scholarly journals Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

2019 ◽  
Vol 10 ◽  
Author(s):  
Vincenzo Cantatore ◽  
Pasquale Filannino ◽  
Giuseppe Gambacorta ◽  
Ilaria De Pasquale ◽  
Stefan Pan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation ◽  
By Products

scholarly journals Stabilization of Poultry Processing By-Products and Waste and Poultry Carcasses Through Lactic Acid Fermentation

1994 ◽  
Vol 3 (1) ◽  
pp. 17-25 ◽  
Author(s):  
Tiande Cai ◽  
Oscar C. Pancorbo ◽  
William C. Merka ◽  
Jean E. Sander ◽  
Harold M. Barnhart
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Poultry Processing ◽  
By Products

scholarly journals Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

2019 ◽  
Vol 7 (12) ◽  
pp. 607 ◽  
Author(s):  
Annalisa Ricci ◽  
Valentina Bernini ◽  
Antonietta Maoloni ◽  
Martina Cirlini ◽  
Gianni Galaverna ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Life Extension ◽  
Salmonella Spp ◽  
Acid Fermentation ◽  
E Coli ◽  
Effective Activity ◽  
Agar Well Diffusion Assay ◽  
By Products

Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

scholarly journals Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

1995 ◽  
Vol 4 (1) ◽  
pp. 19-26
Author(s):  
T. Mikael Lassén
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Redox Potential ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Clupea Harengus ◽  
Acid Fermentation ◽  
Stable Level ◽  
Colony Forming Units ◽  
By Products

Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal.

Sugar beet syrups in lactic acid fermentation – Part II Saving nutrients by lactic acid fermentation with sugar beet thick juice and raw juice

2014 ◽  
pp. 683-690 ◽  
Author(s):  
Timo J. Koch ◽  
Joachim Venus
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Process Economics ◽  
Major Significance ◽  
Renewable Feedstock ◽  
Biotechnological Processes ◽  
Thick Juice

Renewable feedstock gain increasing attention in a time of rising oil prices and uncertainty about security of supply. Often those alternative resources do have high prices and processing costs. Fermentation processes are still of major significance in biotechnological processes. Sourcing cheap raw materials is a task of agricultural businesses. Apart from feedstock costs, energy and nutrients show a great impact on process economics. This actual study explores the potential of sugar beet thick juice and raw juice to act in a bifunctional manner, either as substrate or nutrient. Key finding of this studies are that even in absence of additional nutrients with raw juice lactic acid yields of up to 51,5% compared to 13,5% with thick juice and 2,4% with crystalline sugar were obtained. Even with raw juice an enentoermic purity of l(+)-lactic acid >98% could be achieved. The analytical comparison shows that raw juice can provide significant share of amino acids of a typical yeast extract addition while crystalline sucrose shows no contribution.

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