scholarly journals The use of cellulases for increasing the sugar content of AIV-silage

1978 ◽  
Vol 50 (4) ◽  
pp. 392-397
Author(s):  
Tarja Vaisto ◽  
Matti Heikonen ◽  
Matti Kreula ◽  
Matti Linko
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Glucose Production ◽  
Enzyme Concentration ◽  
Reducing Sugar ◽  
Acid Fermentation ◽  
Enzyme Preparations ◽  
The Press ◽  
High Level

AIV silages were treated with cellulases. Five different enzyme preparations were compared. The highest amount of reducing sugar in silage was 190 g/kg (dry basis) and the highest amount of glucose in the press juice 24 g/dm3. A combination of two enzyme preparations produced more glucose than any enzyme tested alone. Glucose production was approximately proportional to the enzyme concentration. Because of lactic acid fermentation, cellulase alone could not maintain the sugar content at a high level, a preservative being required to inhibit the lactic acid bacteria. No differences were noted in the glucose contents in silages with different dry matter contents (24-29 %).

scholarly journals Effect of holding period prior to storage on the chemical attributes of Starking Delicious apples during refrigerated storage

2012 ◽  
Vol 32 (2) ◽  
pp. 223-227
Author(s):  
Aynur Batkan ◽  
Akif Kundakçi ◽  
Bülent Ergönül
Keyword(s):  
Ascorbic Acid ◽  
Dry Matter ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Holding Period ◽  
Ph Values ◽  
Chemical Attributes

In this research, the effects of three different holding periods (6, 12 and 24 hours) prior to storage on the quality attributes of Starking Delicious apples were investigated during storage of 8 months at 0.5 ± 1.0 ºC. Changes in weight loss, flesh firmness, pH values, soluble dry matter amount, titratable acidity values, ascorbic acid contents, and total and reducing sugar content were determined. According to the results, the holding period showed statistically significant changes in the quality attributes of the apples (p < 0.05).

scholarly journals Bacterial inoculant effect on quality of alfalfa silage and haylage

2019 ◽  
Vol 35 (1) ◽  
pp. 85-96
Author(s):  
Snezana Djordjevic ◽  
Violeta Mandic ◽  
Nikola Djordjevic ◽  
Biljana Pavlovic
Keyword(s):  
Lactic Acid ◽  
Nutritive Value ◽  
Starter Culture ◽  
Livestock Production ◽  
Forage Legumes ◽  
Acid Fermentation ◽  
Cattle Farm ◽  
Fermentation Parameters ◽  
High Level

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant ?Silko for alfalfa? on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant ?Silko for alfalfa? (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant ?Silko for alfalfa? has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since ?Silko for alfalfa? positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

scholarly journals Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Preliminary hydrolysis and fermentation studies

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
WHINY HARDIYATI ERLIANA ◽  
Tri Widjaja ◽  
ALI ALTWAY ◽  
LILY PUDJIASTUTI
Keyword(s):  
Lactic Acid ◽  
Lignin Content ◽  
Agricultural Waste ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Reducing Sugar ◽  
Cellulose Content ◽  
Acid Pretreatment ◽  
Acid Fermentation

Abstract. Erliana WH, Widjaja T, Altway A, Pudjiastuti L. 2020. Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Hydrolysis and fermentation studies. Biodiversitas 21: 2281-2288. The increasing problems of global energy and the environment are the main reasons for developing products with new techniques through green methods. Sugar palm trunk waste (SPTW) has potential as agricultural waste because of its abundant availability, but it is not used optimally. This study was aimed to determine the effect of various microorganisms on increasing lactic acid production by controlling pH and temperature conditions in the fermentation process. SPTW contains 43.88% cellulose, 7.24% hemicellulose, and 33.24% lignin. The lignin content in SPTW can inhibit reducing sugar formation; the pretreatment process should remove this content. In the study, the pretreatment process was conducted using acid-organosolv. In the acid pretreatment, 0.2 M H2SO4 was added at 120oC for 40 minutes; organosolv pretreatment using 30% ethanol (v/v) at 107oC for 33 minutes was able to increase cellulose content by 56.33% and decrease lignin content by 27.09%. The pretreatment was followed by an enzymatic hydrolysis process with a combination of commercial cellulase enzymes from Aspergillus niger (AN) and Trichoderma reesei (TR), with variations of 0:1, 1:0, 1:1, 1:2 and 2:1. The best reducing sugar concentration was obtained with an AN: TR ratio of 1:2 to form reducing sugar from cellulose. Subsequently, lactic acid fermentation was carried out using lactic acid bacteria at 37oC and pH 6 incubated for 48 hours. The highest lactic acid concentration (33.292 g/L) was obtained using a mixed culture of Lactobacillus rhamnosus and Lactobacillus brevis to convert reducing sugar become lactic acid.

Some effects of gamma radiation on several varieties of Tasmanian potatoes. 2. Biochemical changes

1965 ◽  
Vol 5 (18) ◽  
pp. 289 ◽  
Author(s):  
PA Wills
Keyword(s):  
Ascorbic Acid ◽  
Gamma Radiation ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Starch Content ◽  
Sugar Content ◽  
Dehydroascorbic Acid ◽  
Ascorbic Acid Content ◽  
Reducing Sugar ◽  
Total Sugars

Tasmanian Up-to-date, Kennebec, Sebago, and Sequoia tubers were treated with low doses of gamma radiation to inhibit sprouting and were subsequently stored at 68�F or 45�F. Tubers were examined at bi-monthly intervals for some, or all, of the following biochemical constituents : dry matter, thiamin, reduced ascorbic acid, dehydroascorbic acid, total ascorbic acid, soluble reducing sugars, sucrose, total sugars, and starch. Radiation, independent of dose level, led to lower dry matter contents in the Up-to-date, Kennebec, and Sequoia tubers after four months storage, and in the Sebago tubers after six months storage at 68�F, but not at 45�F, when compared to the controls. The thiamin content of Up-to-date tubers w-as not influenced by radiation (16,000 rads). Storage w-as a more important factor than radiation in altering the ascorbic acid content of tubers. Radiation maintained, or even increased the normal level. Radiation increased the soluble reducing sugar content of Sequoia tubers, the total sugar of Sequoia and Sebago tubers, and the sucrose content of the Sebago tubers, but had little effect on the starch content of these varieties. Storage influenced some of these constituents, particularly in the Sebago variety.

scholarly journals Synthesis and initial screening of lactate dehydrogenase inhibitor activity of 1,3-benzodioxole derivatives

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Dicky Annas ◽  
Se-Yun Cheon ◽  
Mohammad Yusuf ◽  
Sung-Jin Bae ◽  
Ki-Tae Ha ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactate Dehydrogenase ◽  
Cancer Cells ◽  
Aerobic Glycolysis ◽  
Dominant Role ◽  
Lactic Acid Production ◽  
Human Pancreatic Cancer ◽  
Drug Candidate ◽  
Acid Fermentation ◽  
High Level

AbstractCancer is one of the main causes of mortality in the world. Many cancer cells produce ATP through high-level lactic acid fermentation catalyzed by lactate dehydrogenase (LDH), which converts pyruvic acid to lactic acid. LDH plays a dominant role in the Warburg effect, wherein aerobic glycolysis is favored over oxidative phosphorylation. Due to the high lactic acid production level in cancer cells, LDH-targeting could be a potential cancer treatment strategy. A few approaches, such as drug treatment, reportedly inhibited LDH activity. In this study, we describe new 1,3-benzodioxole derivatives that might be potential small molecule candidates for LDHA inhibition. The synthesis was carried out by trans-esterification between aryl ester and alcohol groups from piperonyl alcohol. Compounds 2 and 10 exhibited a selective LDHA IC50 value of 13.63 µM and 47.2 µM, respectively. Whereas only compound 10 showed significant cytotoxicity in several lines of cancer cells, especially in human pancreatic cancer PANC-1 cells. These synthesized compounds possess 2 aromatic rings and –CF3 moiety, which expectedly contributes to LDHA inhibition. The presented products have the potential to become a promising LDHA inhibitor drug candidate.

scholarly journals Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Carmen Leane NICOLESCU ◽  
Lavinia Claudia BURULEANU
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Biomass Accumulation ◽  
Reducing Sugar ◽  
Fruit Juices ◽  
Cell Multiplication ◽  
Microbiological Methods

Using Lactobacillus acidophilus stains is a challenge in producing lactic acid fermented vegetable and fruit juices. There were analysed the correlation between the most important physico-chemical parameters of the substrate and the bacterial biomass accumulation in two vegetable and fruit juices. The data were collected during a 48 hour lactic acid fermentation using usually chemical and microbiological methods. There was analysed the correlation between the reducing sugar content and the lactic acid production, the correlation between the pH and lactic acid production, the correlation between the reducing sugar of the substrate and the microbial biomass accumulation and also between the lactic acid production and biomass accumulation. These correlations were analysed using simple regression on scatter plots. They were best fitted by the polynomial equation where the highest R2 were calculated. The two last correlations had large differences between the two experimental batches so that regression is not satisfactory to describe them. If all parameters were considered using the multiple regression, the correlation had a medium value because the cell multiplication of the bacteria Lactobacillus acidophilus in vegetable and fruit juices is influenced by many other environmental parameters. These had a large influence because juices are not the natural medium for this kind of lactic acid bacteria.

scholarly journals Production of Xyloligosaccharides from Rice Straw by Microwave-assisted Enzymatic Hydrolysis and Evaluation of Their Prebiotic Properties

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Alisa Pattarapisitporn ◽  
Nonglak Thiangthong ◽  
Pakorn Inthajak ◽  
Pannapapol Jaichakan ◽  
Wantana Panpa ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Rice Straw ◽  
Sugar Content ◽  
Lactobacillus Brevis ◽  
Enzyme Concentration ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Microwave Pretreatment ◽  
Pretreatment Time ◽  
Layer Chromatography

Rice straw (RS) is a by-product from rice production process. It is rich in cellulose, hemicellulose and lignin. RS hemicellulose mainly composes of arabinoxylan (AX). This research aimed to investigate the potential of microwave-pretreatment in AX extraction from RS and substrate to produce xylooligosaccharides (XOS) via enzymatic hydrolysis. The extractive-free RS was pretreated by microwave process at 160°C for 5-15 min, then the AX was extracted with 4% sodium hydroxide. The total sugar and reducing sugar content of AX exhibited that increasing microwave-pretreatment time increased the yield of AX. The highest AX content was found at 160°C for 10 min as 7.73%, reducing sugar content of 11.89 mg/g, and total sugar of 165.85 mg/g. The crude AX obtained by microwave-pretreatment was then used as a substrate for XOS production by two commercial xylanases of Pentopan mono BG (BG) and Ultraflo Max (UM), at the enzyme concentration of 50-300 U/g AX (50°C, pH 6.0) for 24 h.The reducing sugar content and sugar profiles were monitored by DNS assay,and thin layer chromatography (TLC) which revealed that BG 50 U/g at 12 h andUM 50 U/g at 24 h showed the promising reducing sugar of 16.4 and 25.44 mg/g,respectively. The composition of XOS derived from RS (RS-XOS) prepared by BGwas xylobiose (X2), xylotriose (X3), xylotretraose (X4), and xylopentaose (X5)while by UM was xylobiose (X2), xylotriose (X3) and xylotretraose (X5). Moreover,XOS produced by BG contained very low amount of xylose (X1). In addition, theRS-XOS could the growth of Lactobacillus brevis greater than commercial XOS.

scholarly journals Sugars in Staple Type Sweet Potatoes as Affected by Cooking and Storage

1969 ◽  
pp. 121-126
Author(s):  
Franklin W. Martin
Keyword(s):  
Ambient Temperature ◽  
Dry Matter ◽  
Reducing Sugars ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Sweet Potatoes ◽  
Microwave Baking ◽  
Before And After ◽  
And Storage ◽  
Starchy Foods

Staple type sweet potatoes with little or no sweetness after cooking, and that appear to be suitable as everyday starchy foods, have been developed. The reducing and non-reducing sugar contents of these cultivars before and after microwave baking, and before and after storage, were compared with those of conventional sweet cultivars. The non-reducing sugar content is reduced slightly by baking in most cultivars. The reducing sugar content greatly increases with baking except in a few staple types. A series of varieties can be distinguished with respect to sugar changes. Storage at ambient temperature for 1 to 2 months results in slight increases in non-reducing sugar contents and little change in reducing sugars. Sugar contents before or after baking or storage are not related to dry matter, starch or protein contents. However, staple and sub staple cultivars are characterized by a drier mouthfeel.

scholarly journals Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

2021 ◽  
Vol 11 ◽  
Author(s):  
Jung-A Ryu ◽  
Eiseul Kim ◽  
Mi-Ju Kim ◽  
Shinyoung Lee ◽  
Sung-Ran Yoon ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Salt Concentration ◽  
High Throughput Sequencing ◽  
Sugar Content ◽  
Physicochemical Characteristics ◽  
Reducing Sugar ◽  
Hot Pepper ◽  
Microbial Composition ◽  
Factors Affecting ◽  
High Level

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation. After fermentation, all samples showed decreased salt concentration, pH, and reducing sugar content, while the acidity and amino-type nitrogen increased. The water content, salt concentration, amino-type nitrogen, and reducing sugar differed according to the batches of samples. Bacillus, Aerosakkonema, and Enterococcus were identified as the predominant bacterial genera. Furthermore, Aerosakkonema was the most abundant genus before fermentation; however, it was replaced by Bacillus as it decreased after fermentation. For the fungi, Aspergillus dominated before fermentation, whereas Zygosaccharomyces and Millerozyma dominated after fermentation. The high level of amino-type nitrogen in gochujang was related to the relative abundance of B. haynesii/B. licheniformis before fermentation. Additionally, the high abundance of Z. rouxii after fermentation was related to the flavor of gochujang. This comprehensive analysis of the microbial community associated with the physicochemical properties of gochujang could help in understanding the factors affecting the quality of the product.

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.

Sign in / Sign up

Export Citation Format

Share Document