scholarly journals Effect of Slaughter Body Weight on Postmortem Changes in pH Value, Glycogen, Lactic Acid and Nucleotides of Longissimus Muscle in Holstein Steers

1990 ◽  
Vol 61 (5) ◽  
pp. 385-385
Author(s):  
Shinobu OZAWA ◽  
Tsunekichi KOISHIKAWA ◽  
Koichi CHIKUNI ◽  
Mitsuru YOSHITAKE
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Ph Value ◽  
Postmortem Changes ◽  
Longissimus Muscle

scholarly journals Dynamics of Fermentation Parameters and Bacterial Community in High-Moisture Alfalfa Silage with or without Lactic Acid Bacteria

2021 ◽  
Vol 9 (6) ◽  
pp. 1225
Author(s):  
Shanshan Zhao ◽  
Fengyuan Yang ◽  
Yuan Wang ◽  
Xiaomiao Fan ◽  
Changsong Feng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Ph Value ◽  
Ammoniacal Nitrogen ◽  
High Concentration ◽  
High Moisture ◽  
Acid Accumulation ◽  
Alfalfa Silage ◽  
Fermentation Parameters

The aim of this study was to gain deeper insights into the dynamics of fermentation parameters and the bacterial community during the ensiling of high-moisture alfalfa. A commercial lactic acid bacteria (YX) inoculant was used as an additive. After 15 and 30 days of ensiling, the control silage (CK) exhibited a high pH and a high concentration of ammoniacal nitrogen (NH3-N); Enterobacter and Hafnia-Obesumbacterium were the dominant genera. At 60 d, the pH value and the concentration of NH3-N in CK silage increased compared with 15 and 30 d, propionic acid and butyric acid (BA) were detected, and Garciella had the highest abundance in the bacterial community. Compared with CK silage, inoculation of YX significantly promoted lactic acid and acetic acid accumulation and reduced pH and BA formation, did not significantly reduce the concentration of NH3-N except at 60 d, and significantly promoted the abundance of Lactobacillus and decreased the abundance of Garciella and Anaerosporobacter, but did not significantly inhibit the growth of Enterobacter and Hafnia-Obesumbacterium. In conclusion, high-moisture alfalfa naturally ensiled is prone to rot. Adding YX can delay the process of silage spoilage by inhibiting the growth of undesirable microorganisms to a certain extent.

Biodegradable Microfluidic Device: Hydrolysis, Decomposition and Surface Modification

2010 ◽  
Vol 447-448 ◽  
pp. 755-759 ◽  
Author(s):  
Jia En Low ◽  
Wei Xiang Koh ◽  
Joon Kit Lai ◽  
Yan Jie Lee ◽  
Xu Li ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microfluidic Device ◽  
Ph Value ◽  
Blood Compatibility ◽  
Blood Clot ◽  
Hydrophobic Surface ◽  
Poly Lactic Acid ◽  
Water Contact ◽  
Chemical Grafting ◽  
Poly Ethylene

Poly(lactic acid) (PLA) is a biodegradable and biocompatible aliphatic polyester whose lactic acid monomers are derived from renewable resources such as corn and sugar beet. As a thermal plastic it can be processed through compounding and injection. As such, we have developed a microfludic device using PLA aimed at blood dialysis application. To quantify the degradation of PLA, its hydrolysis at different pH value was studied. To study the bioresorbable property of these fabricated devices, its decomposition was tested by morphology observation and weight change measurements after embedding in soil under simulated environmental conditions. Upon contact with a hydrophobic surface, platelets and prothrombin are always activated to attach to the surface, resulting in blood clot. This would block the blood flow through the dialysis channels in the microfluidic device. To improve the hydrophilicity, hence the blood compatibility, chemical grafting of a hydrophilic polymer, poly(ethylene oxide) methacrylate (PEGmA), onto the surface of PLA microfluidic device was carried out and the changes in hydrophilicity was monitored through measuring the water contact angle. Our results indicate that chemical grafting of PEGmA significantly improves the hydrophilicity of the device surface.

scholarly journals Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

2018 ◽  
Vol 154 ◽  
pp. 04001 ◽  
Author(s):  
Yati Maryati ◽  
Agustine Susilowati
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Brassica Oleracea ◽  
Acid Concentration ◽  
Ph Value ◽  
Starter Culture ◽  
Time Interval ◽  
Fermentation Time ◽  
Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

GROWTH OF STAPHYLOCOCCUS AUREUS IN ACIDIFIED PASTEURIZED MILK1

1970 ◽  
Vol 33 (11) ◽  
pp. 516-520 ◽  
Author(s):  
T. E. Minor ◽  
E. H. Marth
Keyword(s):  
Staphylococcus Aureus ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Hydrochloric Acid ◽  
Ph Value ◽  
The Other ◽  
Antagonistic Effects ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Effect On Growth

The effect of gradually reducing the pH of pasteurized milk with acetic, citric, hydrochloric, lactic, and phosphoric acids over periods of 4, 8, and 12 hr on growth of Staphylococcus aureus 100 in this substrate was determined. In addition, 1: 1 mixtures of lactic acid and each of the other acids, and of acetic and citric acids were evaluated for their effect on growth of this organism. To achieve a 90% reduction in growth over a 12 hr period, a final pH value of 5.2 was required for acetic, 4.9 for lactic, 4.7 for phosphoric and citric, and 4.6 for hydrochloric acid. A 99% reduction during a 12 hr period was obtained with a final pH value of 5.0 for acetic, 4.6 for lactic, 4.5 for citric, 4.1 for phosphoric, and 4.0 for hydrochloric acid. A pH value of 3.3 was required for a 99.9% reduction with hydrochloric acid, whereas the same effect was produced at a pH value of 4.9 with acetic acid. Correspondingly lower pH values were required to inhibit growth within 8 and 4 hr periods. Mixtures of acids adjusted to pH values at the borderline for growth (12 hr period) exhibited neither synergistic nor antagonistic effects between two acids.

Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

2015 ◽  
Vol 6 (4) ◽  
pp. 505-512 ◽  
Author(s):  
M. Yakovlieva ◽  
T. Tacheva ◽  
S. Mihaylova ◽  
R. Tropcheva ◽  
K. Trifonova ◽  
...  
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Blood Glucose ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Control Group ◽  
Standard Diet ◽  
Glucose Levels ◽  
Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

scholarly journals Selection for higher body weight in Nelore cattle is effective in achieving an increase of longissimus muscle area without reducing subcutaneous fat thickness

2012 ◽  
Vol 41 (6) ◽  
pp. 1426-1432 ◽  
Author(s):  
Tiago Roque Pinheiro ◽  
Maria Eugênia Zerlotti Mercadante ◽  
Lucia Galvão de Albuquerque ◽  
Sarah Figueiredo Martins Bonilha ◽  
Fábio Morato Monteiro
Keyword(s):  
Body Weight ◽  
Subcutaneous Fat ◽  
Longissimus Muscle ◽  
Muscle Area ◽  
Subcutaneous Fat Thickness ◽  
Fat Thickness ◽  
Selection For ◽  
Nelore Cattle

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 673
Author(s):  
Ade Irma Juliana ◽  
Moegiratul Amaro ◽  
Nazaruddin Nazaruddin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Analysis Of Variance ◽  
Ph Value ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Polynomial Orthogonal

ABSTRACT               This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum   ABSTRAK             Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis.    Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

scholarly journals The effect of rice types on chao properties during fermentation

2021 ◽  
pp. 83-90
Author(s):  
Meysi Azkiyah ◽  
Amran Laga ◽  
Meta Mahendradatta ◽  
Riku Shimomura
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Average Score ◽  
Test Results ◽  
Red Rice ◽  
Processing Technologies ◽  
Fermented Fish ◽  
White Rice ◽  
Side Dish

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

scholarly journals The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks

2020 ◽  
Vol 21 (8) ◽  
Author(s):  
SAMSUL RIZAL ◽  
Suharyono Suharyono ◽  
Fibra Nuariny ◽  
Julfi Restu Amelia
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Low Temperature ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Ph Value ◽  
Low Temperature Storage ◽  
The Stability ◽  
Temperature Storage

Abstract. Rizal S, Suharyono, Nurainy F, Amela JR. 2020. The effects of low-temperature storage on the viability of Lactobacillus casei and the stability of antibacterial activity in green grass jelly synbiotic drinks. Biodiversitas 21: 3826-3831. Synbiotic drinks from green grass jelly have shown antibacterial activity against pathogenic bacteria. These are usually stored at low temperatures to maintain their characteristics. The aim of this study was to determine the effect of storage at low temperature of 10°C on the viability of lactic acid bacteria (Lactobacillus casei) and the stability of the antibacterial activity in synbiotic drinks made of green grass jelly. Antibacterial activity of green grass jelly synbiotic drink was conducted against pathogenic bacteria (Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Escherichia coli). The products were stored for 28 days at 10°C temperature. Observations on the antibacterial activity, pH value, total acid, and total lactic acid bacteria were carried out every 7 days. Antibacterial activity was evaluated using agar well diffusion method. The results showed that storage at low temperature (10 ± 2°C) for 28 days decreased the antibacterial activity and pH value but sharply increased total lactic acid bacteria (at 0 to 7 days of storage) in green grass jelly synbiotic drinks. Salmonella sp. showed the highest inhibition caused by the antibacterial agents in green grass jelly synbiotic drinks while the lowest inhibition was found on Staphylococcus aureus. During storage at low temperature, green grass jelly synbiotic drinks had a total of lactic acid bacteria that ranged from 9.51 to 10.10 (Log CFU/mL) or equal to 3.24x109-1.26x1010 CFU/mL; a total of lactic acid that ranged from 0.48% to 0.87%; and pH values that ranged from 3.78 to 4.08.

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