scholarly journals The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

2011 ◽  
Vol 20 (No. 4) ◽  
pp. 135-143 ◽  
Author(s):  
J. KAROVIČOVÁ ◽  
Z. KOHAJDOVÁ
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Reducing Sugars ◽  
Total Variance ◽  
Total Acidity ◽  
Multivariate Statistical Methods ◽  
Acid Fermentation ◽  
Multivariate Statistical ◽  
Acetic Acids

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 106 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance.  

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 Physicochemical and microbiological stability of mixed nectar of orange and uvaia

2019 ◽  
Vol 49 (7) ◽  
Author(s):  
Karla Silva Tomaz ◽  
Mayara Rodrigues da Silva Ferreira ◽  
Mércia da Silva Mesquita ◽  
José Humberto de Oliveira Filho
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Reducing Sugars ◽  
Ascorbic Acid Content ◽  
Soluble Solids ◽  
Total Acidity ◽  
Total Coliforms ◽  
Beverage Industry

ABSTRACT: The addition of Cerrado fruits to juice and nectar formulations is an interesting alternative for the beverage industry, as it allows developing innovative products containing nutritive and bioactive compounds. Thus, the objective of this study was to produce mixed nectar of orange and uvaia, using orange nectar as a control, and to evaluate physicochemical and microbiological characteristics of beverages during the storage. Mixed nectar formulations were prepared with the addition of uvaia pulp and orange juice, while the orange nectar was made with fruit juice, and the addition of mineral water and commercial sucrose. Resulting nectar was bottled in sterilized glass bottles, immediately closed and heat-treated in a water bath at 90 °C for 5 minutes. Then, bottles containing the beverages were cooled and stored at room temperature for the physicochemical (Brix, pH, total acidity, ascorbic acid, reducing sugars, and phenolic compounds) and microbiological (total coliforms, molds and yeasts, and lactic acid bacteria) characterization. Total soluble solids and reducing sugars contents increased during storage for the mixed nectar formulations. Higher total acidity and lower pH levels were observed for the mixed nectar throughout the storage. Although, the mixed nectar exhibited higher ascorbic acid content, this parameter was significantly reduced during the storage. Concentration of phenolic compounds was higher for the mixed nectar, which increased with the addition of uvaia pulp to the formulation. Lactic acid bacteria counts remained at reduced levels for all formulations analyzed, while yeasts and total coliforms populations increased in the control formulation during the storage.

scholarly journals The Influence of Some Growth Factors on the Lactic Acid Fermentation of Green Pepper Juice With Bifidobacterium Sp.

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Lavinia Claudia BURULEANU ◽  
Daniela AVRAM ◽  
Magda Gabriela BRATU ◽  
Gabriel GORGHIU ◽  
Iuliana MANEA ◽  
...  
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Growth Factors ◽  
Acid Content ◽  
Reducing Sugars ◽  
Ascorbic Acid Content ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Green Pepper

In the present work, experiments oriented to the preparation of lactic acid fermented juices from green peppers, with and without growth factors added, were realised. The study was performed with a view to investigate the Bifidobacterium sp. (BB-12) growth in the vegetable juice through analysis of the dynamics of important final products of fermentation. Particularly, the dynamics of some chemical parameters (reducing sugars, titratable acidity, volatile acidity, amino acids content, ascorbic acid content) and microbiological parameters (number of colony forming units) was compared. The stability of the juices was higher after 24 hours, because the lactic acid content increased from 2.43 to 9.45g/l, while the pH has faster decreased close to 5. The final values of this parameter were ranged from 4.81 to 4.45. Referring to the reducing sugars content, the yield of the lactic acid production can be qualified as good. The dynamics of the amino acids content during the lactic acid fermentation of juices underlined that this nitrogen source was utilized in the final stage of the process. A positive influence of the cysteine on the preservation of the ascorbic acid content of the lacto-fermented juice was exercised, this one being by 48.75 times higher than in the control sample. The obtained results can be an argument in the development of functional foods, but from this point of view, it is necessary to extend the researches to a great number of bifidogenic and/or growth factors.

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 Fermentation of Cucumber Extract with Hydromagnesite as a Neutralizing Agent to Produce an Ingredient for Dermal Magnesium Products

Materials ◽  
2019 ◽  
Vol 12 (10) ◽  
pp. 1701
Author(s):  
Van Khanh Nguyen ◽  
Tam Tran ◽  
Tony Crimmins ◽  
Van-Tri Luong ◽  
Ho Young Kang
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Human Skin ◽  
Reducing Sugars ◽  
Skin Diseases ◽  
Essential Element ◽  
Minor Amount ◽  
Acid Fermentation ◽  
Product Lines ◽  
Neutralizing Agent

Magnesium is an essential element involved in various biochemical processes in the human body. In addition to oral supplementation, topical magnesium application is another conventional form of magnesium delivery for the treatment of skin diseases and muscle inflammation. Cucumber extract is a well-known superfood for human skin. It has been widely used in various skincare product lines because of its known benefits to the skin. The benefit of cucumber extract to the human skin would be significantly enhanced if the cucumber extract was fermented to convert the reducing sugars to beneficial organic acids. In this study, we developed a protocol for lactic acid fermentation of cucumber extract using hydromagnesite as a neutralizing agent. Various lactic acid bacteria were screened for fermentation of cucumber extract. The best fermenting performance was observed with Lactobacillus paracasei, which could convert approximately 13 g/L of reducing sugars (glucose and fructose) to lactic acid and a minor amount of acetic acid within 2 days of incubation. The final fermented cucumber extract contains magnesium in the form of salts of organic acids, which have high absorption ability and bioavailability. The product is a potent ingredient for producing dermal magnesium products.

scholarly journals Biogenic amines and hygienic quality of lucerne silage

2016 ◽  
Vol 11 (1) ◽  
pp. 280-286 ◽  
Author(s):  
Veronika Mlejnkova ◽  
Pavel Horky ◽  
Marketa Kominkova ◽  
Jiri Skladanka ◽  
Lucia Hodulikova ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Nutrient Content ◽  
Chemical Additives ◽  
Acid Fermentation ◽  
Chemical Preservative ◽  
Biological Additive ◽  
Silage Additives

AbstractThis experiment examined the influence of two different silage additives of biological (Lactococcus lactis, Lactobacillus plantarum, Enterococcus faecium, enzyme xylanase) and chemical (43% formic acid, 30% ammonium formate, 10% propionic acid, 2% benzoic acid) types on biogenic amines concentration, nutrient content, fermentation process, and microbiologic indicators in lucerne (Medicago sativa) silage after 90 days of fermentation. The biological additive significantly (P < 0.05) increased putrescine (+51%), lactic acid (+11%) and protein content (+11%) in comparison with control silage. It significantly decreased cadaverine (−29%), histamine (−57%), spermidine (−15%), spermine (−55%), acetic acid (−40%), ethanol (−55%), ammonium (−25%) and ash (−9%). After the chemical-additive treatment, greater amounts of histamine and tyramine were recorded. Significant decrease was observed in the concentrations of putrescine (−18%), cadaverine (−55%), spermidine (−47%), spermine (−45%), lactic acid (−16%), acetic acid (−46%), ammonium (−59%), ash (−13%) and fat (−24%). Populations of bacteria associated with lactic acid fermentation, moulds, yeasts, enterobacteria and total microorganisms count were also influenced. Both biological and chemical additives can be highly recommended for producing high-quality silages meeting hygienic requirements. In lucerne silage, the chemical preservative showed a stronger effect in achieving the health safety of silage compared to the biological inoculant.

scholarly journals Extracción de quitina utilizando ácido láctico

2017 ◽  
Vol 2 (2) ◽  
pp. 1
Author(s):  
Marinela Nazareth Colina Rincón ◽  
Karen Dianne Medina Robles ◽  
José Alejandro Vargas Colina ◽  
Dianela Isabel Rincón Prieto ◽  
Rossana Arismendi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Room Temperature ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Fermentation Time ◽  
Milk Serum ◽  
Palabras Clave ◽  
Chitin Extraction ◽  
Los Grupos ◽  
Consequent Increase

RESUMEN En este trabajo, se evaluó la extracción de quitina a partir de desechos de crustáceos involucrando la fermentación láctica generando ácido láctico para la  desproteinización y desmineralización del material, usando suero de leche y azúcar como sustrato y fuente de carbono, por un periodo de 2 y 3 semanas a temperatura ambiente. Los resultados mostraron que la concentración óptima de azúcar para la extracción de quitina de un 10% m/v, evidenciando un descenso del pH y consecuente aumento de la acidez total titulable. Al incrementar el tiempo de fermentación de 2 a 3 semanas, los procesos de desmineralización y desproteinización mejoraron dando como resultado un porcentaje de ceniza de 2,68% el cual indica una buena remoción de minerales presentes en los desechos de crustáceos. Además, el porcentaje de remoción resultó de un 96,62% para el magnesio (Mg2+), 95,62% de potasio (K+) y 92,82% de calcio (Ca2+). El espectro de FTIR mostró las bandas de los grupos funcionales característicos de la quitina. Palabras clave: Desechos de crustáceos, quitina, azúcar, suero de leche, fermentación. ABSTRACT In this work, the extraction of chitin from crustacean waste involving lactic acid fermentation was studied, this generating lactic acid as product of deproteinization and demineralization of the material. Milk serum and sugar as substrate and carbon source were used, for a period of 2 y 3 weeks at room temperature. The results showed that the optimal sugar concentration for chitin extraction was 10% m/v, evidencing a decrease in pH and a consequent increase in titratable total acidity, by increasing the fermentation time of 2 to 3 weeks. The results were better with a percentage of ash of 2.68%, indicating a good removal of minerals present in crustacean wastes. In addition, the percentage of removal resulted in a 96.62%, the rate of removal for magnesium (Mg2+), 95.62% potassium (K+) and 92.82% of calcium (Ca2+). The FTIR spectrum revealed the bands from the functional groups that characterize chitin. Key words: Crustacean wastes, Chitin, Sugar, Buttermilk, fermentation.

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 445-450 ◽  
Author(s):  
Elena Bartkiene ◽  
Gerhard Schleining ◽  
Grazina Juodeikiene ◽  
Daiva Vidmantiene ◽  
Vita Krungleviciute ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Biogenic Amines ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation

scholarly journals Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade

2020 ◽  
Vol 8 (9) ◽  
pp. 1324 ◽  
Author(s):  
Alexandre Degrain ◽  
Vimbainashe Manhivi ◽  
Fabienne Remize ◽  
Cyrielle Garcia ◽  
Dharini Sivakumar
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacterium ◽  
Vanillic Acid ◽  
Soluble Solids ◽  
Acid Fermentation ◽  
Total Soluble Solids ◽  
Leuconostoc Pseudomesenteroides

This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.

scholarly journals Banana Vinegars Production Using Thermotolerant Acetobacter pasteurianus Isolated From Ivorian Palm Wine

2015 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Moussa Konate ◽  
Eric E. Akpa ◽  
Goualie G. Bernadette ◽  
Louis B. Koffi ◽  
Ouattara G. Honore ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Acid Production ◽  
Elaeis Guineensis ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Acetobacter Pasteurianus ◽  
Fermentation Efficiency ◽  
Acid Producing Bacteria ◽  
Acetic Acids

<p>Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors. Among acetic acid producing bacteria, only few genera (<em>Acetobacter and Gluconobacter</em>) are used in vinegar industry. In this paper, we intended to produce vinegar at 37 °C using two <em>Acetobacter</em> <em>pasteurianus</em> strains (S3 and S32). These species were isolated from palm (<em>Elaeis guineensis</em>) wine and presented potentialities for industrial vinegar production at 37 °C. Successive fermentations were carried up and semi-continuous acetous fermentation was performed to increase acid production. Concentrated bananas (<em>Musa ssp.</em>) juice (11°Brix) was fermented using <em>Saccharomyces cerevisae</em> within 7 days, yielding 6.4% alcohol. After fermentation, 60 and 58 g/L acetic acid were produced in vinegars obtained using S3 and S32 stains respectively in 34 days and 5 flow cycles. Malic and acetic acids were the most substantial acids produced in alcoholic juice with 5 631.473 and 2 833.055 mg/L respectively. Among the eight organic acids responsible for vinegars total acidity, acetic acid was major compound with 23 459.416 and 21 268.407 mg/L for S3 and S32 strains respectively. Alcohol and acetic acid fermentation efficiency were 90.9% and 85.39 - 87.63% respectively. All the results above showed that S3 and S32 strains revealed great potentialities for successful industrial vinegar production from overripe banana.</p>

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