scholarly journals Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate

2005 ◽  
pp. 71-80 ◽  
Author(s):  
Marica Rakin ◽  
Josip Baras ◽  
Maja Vukasinovic
Keyword(s):  
Lactic Acid ◽  
Daucus Carota ◽  
Lactobacillus Acidophilus ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Biochemical Activity ◽  
Acid Fermentation ◽  
Daucus Carota L ◽  
Yeast Autolysate ◽  
Different Content

The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer?s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer?s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.

scholarly journals The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer’s yeast autolysate

2004 ◽  
Vol 69 (8-9) ◽  
pp. 625-634 ◽  
Author(s):  
Marica Rakin ◽  
Josip Baras ◽  
Maja Vukasinovic ◽  
Milan Maksimovic
Keyword(s):  
Lactic Acid ◽  
Nutritive Value ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Carrot Juice ◽  
Beetroot Juice ◽  
Acid Fermentation ◽  
Daucus Carota L ◽  
Yeast Autolysate ◽  
Different Content

The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L) and carrot juice (Daucus carota L) and different content of brewer?s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer?s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer?s yeast autolysate is richer in minerals (Ca, P, Fe) and ?-carotene than fermented beetroot juice with the same content of brewer?s yeast autolysate.

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.

scholarly journals Simultaneous saccharification and lactic acid fermentation of the cellulosic fraction of municipal solid waste using Bacillus smithii

2020 ◽  
Author(s):  
Micaela G. Chacón ◽  
Christopher Ibenegbu ◽  
David J. Leak
Keyword(s):  
Lactic Acid ◽  
Municipal Solid Waste ◽  
Solid Waste ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Potential Candidate ◽  
Acid Fermentation ◽  
Promising Candidate ◽  
Cellulosic Pulp ◽  
Simultaneous Saccharification

Abstract Objective A primary drawback to simultaneous saccharification and fermentation (SSF) processes is the incompatibility of the temperature and pH optima for the hydrolysis and fermentation steps—with the former working best at 50–55 °C and pH 4.5–5.5. Here, nine thermophilic Bacillus and Parageobacillus spp. were evaluated for growth and lactic acid fermentation at high temperature and low pH. The most promising candidate was then carried forward to demonstrate SSF using the cellulosic fraction from municipal solid waste (MSW) as a feedstock. Results B. smithii SA8Eth was identified as the most promising candidate and in a batch SSF maintained at 55 °C and pH 5.0, using a cellulase dose of 5 FPU/g glucan, it produced 5.1 g/L lactic acid from 2% (w/v) MSW cellulosic pulp in TSB media. Conclusion This work has both scientific and industrial relevance, as it evaluates a number of previously untrialled bacterial hosts for their compatibility with lignocellulosic SSF for lactic acid production and successfully identifies B. smithii as a potential candidate for such a process.

scholarly journals A study on Lactic Acid fermentation of Sugar Palm (Arenga Pinnata) sap by Lactobacillus Casei

2014 ◽  
Vol 17 (2) ◽  
pp. 65-71
Author(s):  
Nhat Minh Dang ◽  
Trung Quang Nguyen
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Ammonium Sulphate ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Microbial Culture ◽  
Acid Fermentation ◽  
Lower Ability

This study aimed to evaluate the effect of various factors on the yield of lactic acid fermentation using sap from sugar palm and Lactobacillus casei. The sugar palm sap after harvesting, pretreatment was added with ammonium sulphate, calcium carbonate and microbial culture at density of 109 cells/ml and let fermented for acid lactic production. The results of the experiments showed that the culture size, amount of added ammonium sulphate and calcium carbonate had significant effect on lactic acid production. The most appropriate parameters determined were culture size of 5%, ammonium sulphate of 3.0 g/l and calcium carbonate of 4.0 g/l. Meanwhile, the optimum period of fermentation was 100 h, which gave the yield of lactic acid production of 22.30 g. Lactobacillus casei was considered to have lower ability to effectively produce lactic acid from sugar palm sap compared to Lactobacillus plantarum

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 Nutrient value of fish manure waste on lactic acid fermentation by Lactobacillus pentosus

RSC Advances ◽  
2018 ◽  
Vol 8 (55) ◽  
pp. 31267-31274 ◽  
Author(s):  
Suan Shi ◽  
Jing Li ◽  
Wenjian Guan ◽  
David Blersch
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Simultaneous Saccharification And Fermentation ◽  
Lactic Acid Production ◽  
Lactic Acid Fermentation ◽  
Nutrient Source ◽  
Acid Fermentation ◽  
Lactobacillus Pentosus ◽  
Nutrient Value ◽  
Simultaneous Saccharification

Fish manure wastes are an effective nutrient source for lactic acid production using simultaneous saccharification and fermentation.

scholarly journals Models of Ph and Lactic Acid Dynamics Determined During Lactic Acid Fermentation of Various Juices with Lactobacillus Acidophilus

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Gabriel GORGHIU ◽  
Lavinia Claudia BURULEANU ◽  
Daniela AVRAM ◽  
Carmen Leane NICOLESCU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Prediction Models ◽  
Statistical Processing ◽  
Titratable Acidity ◽  
Lactic Acid Fermentation ◽  
Point Of View ◽  
Acid Fermentation ◽  
Software Application ◽  
Red Beet

The dynamics of the lactic acid fermentation of different vegetable juices inoculated with Lactobacillus acidophilus - that are not constitutive from the epiphytic microbiota of vegetables - were evaluated through some physical and chemical parameters: pH and titratable acidity, expressed in lactic acid. Because the stability and the preservation of the lacto-fermented juices are important from the technological point of view, the evolution of those ones should be monitored. In this sense, this work targets to find prediction models and curve fittings that express the pH and lactic acid dynamics during lactic acid fermentation of various juices with Lactobacillus acidophilus. With a view to obtain probiotic products, all the vegetable juices (obtained from carrots, red beet, white and red cabbage) were suitable for lactic acid fermentation. Excepting the red beet fermented juice, the others become highly stable after 24 hours, the pH values being 3.74 - 3.84, while the lactic acid content was comprised between 6.3 and 8.01g/l. Whether for the consumer the taste should be qualified as excessively sour, the remnant sugars mask this characteristic, ensuring a good taste of the lacto-fermented vegetable juices. At the same time, the red beet juice fermented with Lactobacillus acidophilus has reached values of the analyzed indicators that can provide stability to refrigeration. The models illustrated in the paper were obtained using specific software application for statistical processing - CurveExpert -, a cross-platform solution for curve fitting and data analysis.

scholarly journals Improvement of Multiple-Stress Tolerance and Lactic Acid Production in Lactococcus lactis NZ9000 under Conditions of Thermal Stress by Heterologous Expression of Escherichia coli dnaK

2010 ◽  
Vol 76 (13) ◽  
pp. 4277-4285 ◽  
Author(s):  
Abdullah-Al-Mahin ◽  
Shinya Sugimoto ◽  
Chihana Higashi ◽  
Shunsuke Matsumoto ◽  
Kenji Sonomoto
Keyword(s):  
Escherichia Coli ◽  
Heat Treatment ◽  
Lactic Acid ◽  
Heterologous Expression ◽  
Stress Tolerance ◽  
Lactococcus Lactis ◽  
Lactic Acid Production ◽  
Expression System ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

ABSTRACT The effects of nisin-induced dnaK expression in Lactococcus lactis were examined, and this expression was shown to improve stress tolerance and lactic acid fermentation efficiency. Using a nisin-inducible expression system, DnaK proteins from L. lactis (DnaK Lla ) and Escherichia coli (DnaK Eco ) were produced in L. lactis NZ9000. In comparison to a strain harboring the empty vector pNZ8048 (designated NZ-Vector) and one expressing dnaKLla (designated NZ-LDnaK), the dnaKEco -expressing strain, named NZ-EDnaK, exhibited more tolerance to heat stress at 40°C in GM17 liquid medium. The cell viability of NZ-Vector was reduced 4.6-fold after 6 h of heat treatment. However, NZ-EDnaK showed 13.5-fold increased viability under these conditions, with a very low concentration of DnaK Eco production. Although the heterologous expression of dnaKEco did not effect DnaK Lla production, heat treatment increased the DnaK Lla level 3.5- and 3.6-fold in NZ-Vector and NZ-EDnaK, respectively. Moreover, NZ-EDnaK showed tolerance to multiple stresses, including 3% NaCl, 5% ethanol, and 0.5% lactic acid (pH 5.47). In CMG medium, the lactate yield and the maximum lactate productivity of NZ-EDnaK were higher than the corresponding values for NZ-Vector at 30°C. Interestingly, at 40°C, these values of NZ-EDnaK were not significantly different from the corresponding values for the control strain at 30°C. Lactate dehydrogenase (LDH) activity was also found to be stable at 40°C in the presence of DnaK Eco . These findings suggest that the heterologous expression of dnaKEco enhances the quality control of proteins and enzymes, resulting in improved growth and lactic acid fermentation at high temperature.

Sign in / Sign up

Export Citation Format

Share Document