Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

2020 ◽  
Author(s):  
Mengze Wang ◽  
Xiaoyu Ouyang ◽  
Yaran Liu ◽  
Yue Liu ◽  
Lei Cheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Goji Berry ◽  
Microbial Density

scholarly journals STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 41-47
Author(s):  
Ira Taneva ◽  
Gordana Dimitrovska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Vital Activity ◽  
Acid Fermentation ◽  
Goji Berry ◽  
Berry Fruits

Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity – up to 140÷ 44 oТ. It was found that the addition of dry goji berry fruits improves the syneresis and protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1 cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the storage period (14 days), the highest number of viable lactic acid bacteria was established in sample S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on health.

scholarly journals Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 37 ◽  
Author(s):  
Hong-Ting Victor Lin ◽  
Mei-Ying Huang ◽  
Te-Yu Kao ◽  
Wen-Jung Lu ◽  
Hsuan-Ju Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Carbon Sources ◽  
Lactic Acid Fermentation ◽  
Microbial Fermentation ◽  
Acid Fermentation ◽  
High Production Cost ◽  
Fermentation Parameters ◽  
The Cost

Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L.

scholarly journals Lactic acid fermented vegetable juices

2011 ◽  
Vol 30 (No. 4) ◽  
pp. 152-158 ◽  
Author(s):  
J. Karovičová ◽  
Z. Kohajdová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Nutritive Value ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Acid Fermentation ◽  
Beneficial Effects ◽  
Anticancer Effects ◽  
Genus Lactobacillus

Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.  

scholarly journals Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1118 ◽  
Author(s):  
Penka Petrova ◽  
Kaloyan Petrov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Bioactive Peptides ◽  
Lactic Acid Fermentation ◽  
Fermented Foods ◽  
Acid Fermentation ◽  
Functional Aspects ◽  
Nutritional Needs ◽  
Critical Overview

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

2017 ◽  
Vol 27 (5) ◽  
pp. 289-298 ◽  
Author(s):  
Silvana L. Carrizo ◽  
Cecilia E. Montes de Oca ◽  
María Elvira Hébert ◽  
Lucila Saavedra ◽  
Graciela Vignolo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Phytase Activity ◽  
Lactic Acid Fermentation ◽  
Amylolytic Activity ◽  
Acid Fermentation ◽  
Nutritional Properties ◽  
Grain Amaranth ◽  
Functional Value

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (<i>n</i> = 29) isolated from amaranth sourdough and grains included <i>Lactobacillus</i> (<i>L.</i>) <i>plantarum</i> (<i>n</i> = 8), <i>L. rhamnosus</i> (<i>n</i> = 6), <i>Enterococcus</i> (<i>E.</i>) <i>mundtii</i> (<i>n</i> = 4), <i>E. hermanniensis</i> (<i>n</i> = 3), <i>E. durans</i> (<i>n</i> = 1), <i>Enterococcus</i> sp. (<i>n</i> = 1), <i>Leuconostoc</i> (<i>Lc.</i>) <i>mesenteroides</i> (<i>n</i> = 3), and <i>Lc. mesenteroides </i>subsp<i>. mesenteroides </i>(<i>n</i> = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. <i>L. plantarum </i>CRL 2106 and <i>E. durans </i>CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. <i>L. plantarum </i>CRL 2106 and CRL 2107 and <i>Lc. mesenteroides </i>subsp.<i> mesenteroides</i> CRL 2131 synthesized the highest concentrations of B<sub>2</sub> and B<sub>9</sub> vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.

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.

scholarly journals PRODUCTION OF LACTIC ACID WORT-BASED BEVERAGES WITH MINT ESSENTIAL OIL ADDITION

2021 ◽  
Vol 2021 (2/2021) ◽  
pp. 5-11
Author(s):  
Magdalena Trendafilova ◽  
Bogdan Goranov ◽  
Vesela Shopska ◽  
Rositsa Denkova-Kostova ◽  
Velislava Lyubenova ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Essential Oil ◽  
Radical Scavenging ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Antioxidant Power ◽  
Radical Scavenging Assay

Lactic acid wort-based beverages are functional, non-alcoholic, with low pH value and produced by the fermentation of wort by lactic acid bacteria. They are not well accepted by consumers because of their poor sensory characteristics. Therefore, 0.025 and 0.05 % (v/v) mint (Mentha piperita) essential oil was used as a tool for improvement of lactic acid wort-based beverages organoleptic profile. Wort was produced by 60% Pilsen malt, 20% Vienna malt, and 20% Caramel Munich ІІ malt. It was inoculated with probiotic lactic acid bacteria Lactobacillus casei ssp. rhamnosus LBRC11 at a concentration of 107 cells/ml and fermentation was carried out at constant temperature of 25°C. The dynamics of pH, concentration of viable cells, phenolic compounds and antioxidant activity were monitored and the beverages obtained were evaluated by a tasting panel. The results showed that addition of mint essential oil in concentration of 0.025 and 0.05 % (v/v) inhibited lactic acid fermentation but improved the sensory profile of the beverage obtained only when 0.025% mint essential oil was added. Mint essential oil addition led to an increase in the total phenolic compounds concentration, phenolic acids and flavonoid phenolic compounds, measured by Folin–Ciocalteu and modified Glories method but resulted in a decrease in the antioxidant activity, measured by the DPPH radical scavenging assay, cupric reducing antioxidant power (CUPRAC) and ferric reducing antioxidant power (FRAP). The antioxidant activity measured by the ABTS radical scavenging assay was almost equal for the beverages with and without mint essential oil addition. The results obtained will be used for modeling of lactic acids fermentation with addition of mint essential oil for the production of functional wort-based beverages. Keywords: lactic acid fermentation, wort, mint essential oil, phenolic compounds, antioxidant activity

Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation

2021 ◽  
Author(s):  
Chengran Guan ◽  
Yuan Yuan ◽  
Wenjuan Zhang ◽  
Xiangli Ding ◽  
Chenchen Zhang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Mixed Fermentation

Abstract To investigate the bitterness status of asparagus juices during lactic acid fermentation, Limosilactobacillus fermentum Xd, Lacticaseibacillus paracasei Yd, Lactiplantibacillus plantarum 5-7-3 and their various combinations were used for single and mixed fermentation of asparagus juices. The fermentation characteristics and variation of the main bitter substances were studied. For the single and co-fermented samples, the viable counts, pH value and acidity were ranged from 8.33 lg CFU/mL to 8.65 lg CFU/mL, 3.58 to 3.86 and 6.29 g/kg to 6.52 g/kg, respectively. By sensory evaluation, the bitterness of every fermented sample was continuously reduced by at least 77% during fermentation and the corresponding content of total saponins, flavonoids and nine bitter amino acids showed varying degrees of declination. These results suggested that it was feasible to develop novel low-bitter asparagus juices fermented by the lactic acid bacteria used in this study.

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