Improve the Quality of Bog Bilberry Juice by Controlling the Inoculations pH and Timing of Lactobacillus plantarum

2021 ◽  
Author(s):  
Shan Liang ◽  
Lihong Liu ◽  
Pan Gu ◽  
Chengjie Li ◽  
Bolin Zhang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Bog Bilberry

Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus

2021 ◽  
pp. 110581
Author(s):  
Ge Song ◽  
Zhen He ◽  
Xinyi Wang ◽  
Mingwei Zhao ◽  
Xinying Cao ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Pediococcus Pentosaceus

scholarly journals Lactobacillus plantarum Improves the Nutritional Quality of Italian Ryegrass with Alfalfa Mediated Silage

2014 ◽  
Vol 34 (3) ◽  
pp. 174-178 ◽  
Author(s):  
Soundarrajan Ilavenil ◽  
Mariadhas Valan Arasu ◽  
Mayakrishnan Vijayakumar ◽  
Min-Woong Jung ◽  
Hyung Soo Park ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Nutritional Quality ◽  
Italian Ryegrass

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese

2021 ◽  
Vol 11 (3) ◽  
pp. 356
Author(s):  
Ola Hegab ◽  
Eman Latif ◽  
Hamdy Zaki ◽  
Ashraf Moawad
Keyword(s):  
Lactobacillus Plantarum

Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth and degrading nitrite, promoting the gut microbiota health in vitro

2022 ◽  
Author(s):  
Shu Ting Hang ◽  
Ling zhou Zeng ◽  
Jia run Han ◽  
Zhong qin Zhang ◽  
Qingqing Zhou ◽  
...  
Keyword(s):  
Quality Control ◽  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Microbial Contamination ◽  
Nitrite Accumulation ◽  
Bacteria Growth ◽  
Lactobacillus Plantarum Zj316 ◽  
Stachys Sieboldii

Microbial contamination and nitrite accumulation are two major concerns on the quality control of fermented vegetables. In the present study, a lactic acid bacteria strain Lactobacillus plantarum ZJ316 (ZJ316) was...

scholarly journals Assessing the quality of Astragalus fermented using Lactobacillus plantarum and Enterococcus faecium by its physicochemical properties and monitoring the bacterial composition with single molecule, real-time sequencing technology

2018 ◽  
Author(s):  
Hongxing Qiao ◽  
Xiaojing Zhang ◽  
Hongtao Shi ◽  
Yuzhen Song ◽  
Chuanzhou Bian
Keyword(s):  
Real Time ◽  
Lactobacillus Plantarum ◽  
Single Molecule ◽  
Enterococcus Faecium ◽  
Sequencing Technology ◽  
Production Rates ◽  
Microbial Composition ◽  
Sequencing Platform ◽  
Positive Effects

Background. Astragalus was a well-known traditional herbal medicine, widely used in human s , livestock and poultry in China and E ast Asia. Fermentation could improve health-promoting biological substance by probiotics. Methods. We investigated Astragalus that was fermented using probiotics including Enterococcus faecium , Lactobacillus plantarum and E nterococcus faecium + L actobacillus plantarum and applied the PacBio single molecule, real-time sequencing technology (SMRT) to evaluat e the quality of Astragalus fermentation production. Results. We found the production rates of acetic acid, methylacetic acid , ethylacetic acid and lactic acid using E. faecium + L. plantarum fermentation were 1866.24 mg/kg on day 15 , 203.80 mg/kg on day 30 , 996.04 mg/kg on day 15 and 3081.99 mg/kg on day 20 , respectively. Other production rates were: polysaccharide s, 9.43%, 8.51% and 7 . 59% on day 10; saponins , 19.6912 mg/g, 21.6630 mg/g and 20.2084 mg/g on day 15; and flavonoid s, 1.9032 mg/g, 2.0835 mg/g and 1.7086 mg/g on day 20 using E . faecium , L . plantarum and E. faecium + L. plantarum , respectively. According to SMRT analysis of the microbial composition s of nine Astragalus samples, we found after fermentation on day 3 , E. faecium and L. plantarum became the most prevalent species. Moreover, E. faecium + L. plantarum gave more positive effects than single strains in the Astragalus solid state fermentation process. Inclusion. Our data have demonstrate d that the SMRT sequencing platform is applicable to assessing the quality of Astragalus fermentation.

Sign in / Sign up

Export Citation Format

Share Document