Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot

LWT ◽  
1994 ◽  
Vol 27 (4) ◽  
pp. 337-341 ◽  
Author(s):  
Thea W. Aukrust ◽  
Hans Blom ◽  
Beate F. Sandtory ◽  
Erik Slinde
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Acid Fermentation

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

2021 ◽  
pp. 108201322110180
Author(s):  
Judit Perjéssy ◽  
Ferenc Hegyi ◽  
Magdolna Nagy-Gasztonyi ◽  
Zsolt Zalán
Keyword(s):  
Lactic Acid ◽  
Bioactive Compounds ◽  
Starter Culture ◽  
Sour Cherry ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Acid Fermentation ◽  
Ph Adjustment ◽  
Significant Difference ◽  
Cherry Juice

Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu mL−1 cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu mL−1), while in the Petri species L. acidophilus 150 (9.60 log cfu mL−1) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.

Increasing the fermentation efficiency of Lactobacillus paracasei ssp. paracasei MIUG BL6 in a rye flour sourdough

2018 ◽  
Vol 44 (3) ◽  
pp. 307-315
Author(s):  
Mihaela Cotârleţ ◽  
Nicoleta Maricica Maftei ◽  
Gabriela Elena Bahrim
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Starter Culture ◽  
Milk Powder ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Paracasei ◽  
Cell Multiplication ◽  
Acid Fermentation ◽  
Rye Flour ◽  
Optimized Conditions

Abstract Background The present study reports the optimization of the biotechnological conditions in order to improve the lactic acid fermentation process, in a rye flour medium by using Lactobacillus paracasei ssp. paracasei strain, coded MIUG BL6, as a starter culture. Materials and methods A sequential statistical methodology, comprised of Plackett-Burman experimental design, central composite design and response surface methodology, was applied to enhance the lactic acid fermentation productivity. Results and discussion Among the tested parameters, the milk powder and KH2PO4 concentration and also the time of fermentation were identified as the most significant variables that influence the fermentation process. The optimum levels of these significant parameters were determined as follows: 4.21% milk powder, 0.30% KH2PO4 and 48 h of fermentation that induced an increase of 1.6 fold of the acidity, compared to the fermentation conducted under the non-optimized conditions. Also, under these optimized fermentation conditions, a good rate of cell multiplication of 10.19 log N/N0 was achieved.

scholarly journals Lactic Acid Fermentation of Carrot and Red Beet Juices by Probiotic Bacteria

1970 ◽  
Vol 66 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Carmen Leane NICOLESCU ◽  
Gabriel GORGHIU ◽  
Magda Gabriela BRATU ◽  
Daniela AVRAM ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Initial Value ◽  
Acid Fermentation ◽  
Titrable Acidity ◽  
Red Beet ◽  
Potential Substrate

Carrots and red beet were evaluated as a potential substrate for the production of lactic acid fermented juices by Lactobacillus acidophilus and Bifidobacterium sp. Both strains were found capable to grow on the vegetable juices, but some differences between the dynamics of the processes, dependent not only by the culture but by the sort of the raw material, had as consequence the production of the final products with different stability degrees. The pH value of the carrot juices was decreased from an initial value by 6.45 to below 4.3 after 48 hours of lactic acid fermentation with Bifidobacterium sp., respectively to 3.84 after 24hours when Lactobacillus acidophilus was inoculated. The last strain has produced a significant increase of the titrable acidity, the fermented carrot juices containing 0.7% acids (expressed as lactic acid). In the case of the fermentation of the red beet juices it is also recommended the strain of Lactobacillus acidophilus, because the pH value decrease with 2 units in 24 hours. The best acidification kinetic parameters were determined in the case of the carrot juices fermented by Lactobacillus acidophilus. In the same process the value of the R squared coefficient showed a strong correlation between the biomass amount and the production of lactic acid.

scholarly journals Solid And Liquid Pineapple Waste Utilization For Lactic Acid Fermentation

REAKTOR ◽  
2017 ◽  
Vol 11 (1) ◽  
pp. 50 ◽  
Author(s):  
Abdullah Abdullah
Keyword(s):  
Lactic Acid ◽  
Carbon Source ◽  
Batch Fermentation ◽  
Anaerobic Fermentation ◽  
Waste Utilization ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Delbrueckii ◽  
Raw Material ◽  
Acid Fermentation ◽  
Pineapple Waste

The liquid and solid pineapple waste contain mainly sucrose, glucose,fructose, and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid. Recently, lactic acid has been considered to be an important raw material for production of biodegradable lactate polymer, the experiments were carried out in batch fermentation using the liquid and solid pineapple waste to produce lactic acid. The anaerobic fermentation of lactic acis were performed at 40 0C, ph 6, 5% inocolum, and 50 rpm. Initially results show that the liquid pineapple waste by using Lactobacillus delbrueckii can be used as carbon source for lactic acid fermentation. The production of lactic acid are found to be 79% yield, while only 56% yield was produced y using solid waste.Keywords : Lactic acid fermentation, Pineapple waste, Lactobacillus delbrueckii

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach

scholarly journals Statistical Optimization of Alkali Pretreatment to Improve Sugars Recovery from Spent Coffee Grounds and Utilization in Lactic Acid Fermentation

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 494 ◽  
Author(s):  
Kang Hyun Lee ◽  
Ye Won Jang ◽  
Jeongho Lee ◽  
Seunghee Kim ◽  
Chulhwan Park ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Enzymatic Hydrolysis ◽  
Lactic Acid Production ◽  
Complex Loading ◽  
Lactic Acid Fermentation ◽  
Optimum Conditions ◽  
Spent Coffee Grounds ◽  
Alkali Pretreatment ◽  
Acid Fermentation ◽  
Coffee Grounds

Biorefinery, which utilizes carbon-neutral biomass as a resource, is attracting attention as a significant alternative in a modern society confronted with climate change. In this study, spent coffee grounds (SCGs) were used as the feedstock for lactic acid fermentation. In order to improve sugar conversion, alkali pretreatment was optimized by a statistical method, namely response surface methodology (RSM). The optimum conditions for the alkali pretreatment of SCGs were determined as follows: 75 °C, 3% potassium hydroxide (KOH) and a time of 2.8 h. The optimum conditions for enzymatic hydrolysis of pretreated SCGs were determined as follows: enzyme complex loading of 30-unit cellulase, 15-unit cellobiase and 50-unit mannanase per g biomass and a reaction time of 96 h. SCG hydrolysates were used as the carbon source for Lactobacillus cultivation, and the conversions of lactic acid by L. brevis ATCC 8287 and L. parabuchneri ATCC 49374 were 40.1% and 55.8%, respectively. Finally, the maximum lactic acid production by L. parabuchneri ATCC 49374 was estimated to be 101.2 g based on 1000 g of SCGs through the optimization of alkali pretreatment and enzymatic hydrolysis.

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