scholarly journals Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

2019 ◽  
Vol 10 ◽  
Author(s):  
Vincenzo Cantatore ◽  
Pasquale Filannino ◽  
Giuseppe Gambacorta ◽  
Ilaria De Pasquale ◽  
Stefan Pan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation ◽  
By Products

scholarly journals Stabilization of Poultry Processing By-Products and Waste and Poultry Carcasses Through Lactic Acid Fermentation

1994 ◽  
Vol 3 (1) ◽  
pp. 17-25 ◽  
Author(s):  
Tiande Cai ◽  
Oscar C. Pancorbo ◽  
William C. Merka ◽  
Jean E. Sander ◽  
Harold M. Barnhart
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Poultry Processing ◽  
By Products

scholarly journals Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

2019 ◽  
Vol 7 (12) ◽  
pp. 607 ◽  
Author(s):  
Annalisa Ricci ◽  
Valentina Bernini ◽  
Antonietta Maoloni ◽  
Martina Cirlini ◽  
Gianni Galaverna ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Life Extension ◽  
Salmonella Spp ◽  
Acid Fermentation ◽  
E Coli ◽  
Effective Activity ◽  
Agar Well Diffusion Assay ◽  
By Products

Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

scholarly journals Lactic acid fermentation of fish offal and chicken by-product with different starter cultures

1995 ◽  
Vol 4 (1) ◽  
pp. 19-26
Author(s):  
T. Mikael Lassén
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Redox Potential ◽  
Lactic Acid Fermentation ◽  
Starter Cultures ◽  
Clupea Harengus ◽  
Acid Fermentation ◽  
Stable Level ◽  
Colony Forming Units ◽  
By Products

Lactic acid fermentation was evaluated as a method to preserve fish and chicken by-products. Herring (Clupea harengus) by-products (viscera and heads) and chicken by-products (heads, viscera, feathers, feet and discarded whole chickens) were minced, mixed with 5% dextrose and inoculated with 108 colony forming units (cfu)/g of four different lactic acid bacteria cultures. The by-product was fermented at 25°C and evaluated for pH, % produced lactic acid, redox potential and odour during four weeks' storage. In herring offal, pH decreased from 6.8 to 4.2 in one week and stabilized at about 4.3. In the same time, 2.0% to 3.2% lactic acid was produced and concentrations stabilized from 2.5% to 4.0%. In chicken offal, pH decreased to a stable level of 4.4, and 3.2% lactic acid was produced after one week of fermentation. A negative and stable redox potential was achieved after one week of fermentation in both herring and chicken offal.

The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

LWT ◽  
2017 ◽  
Vol 75 ◽  
pp. 180-186 ◽  
Author(s):  
Dovile Klupsaite ◽  
Grazina Juodeikiene ◽  
Daiva Zadeike ◽  
Elena Bartkiene ◽  
Zita Maknickiene ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Properties ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation ◽  
Functional Additive

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

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

2020 ◽  
pp. 109854
Author(s):  
Luciana Gabriela Ruiz Rodríguez ◽  
Víctor Manuel Zamora Gasga ◽  
Micaela Pescuma ◽  
Carina Van Nieuwenhove ◽  
Fernanda Mozzi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bioactive Compounds ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Functional Beverages ◽  
By Products
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