scholarly journals Application and Future Prospective of Lactic Acid Bacteria as Natural Additives for Silage Production—A Review

2021 ◽  
Vol 11 (17) ◽  
pp. 8127
Author(s):  
Ilavenil Soundharrajan ◽  
Hyung Soo Park ◽  
Sathya Rengasamy ◽  
Ravikumar Sivanesan ◽  
Ki Choon Choi
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Animal Feed ◽  
Critical Role ◽  
Microbiological Quality ◽  
Starter Cultures ◽  
Biological Potential ◽  
Silage Production ◽  
Efficient Fermentation ◽  
Agriculture Systems

Ensiling is one of the essential processes to preserve fodder with high nutrients and microbiological quality. The forages before ensiling have a limited number of bacteria associated with the controlled fermentation process. Undesirable microbes can grow in silages when there is not efficient fermentation. Such kinds of microbes might cause pathogenic or toxic compounds that affect animal and human health. Therefore, it is necessary to inoculate potent starter cultures. Lactic acid bacteria’s (LABs) have been considered the most prominent microbial additives used to improve the quality of silage. Currently, LABs have been used in modern and sustainable agriculture systems due to their biological potential. Recently, many scientists have increased their focus on developing nutrient-rich animal feed from forages with LAB. This current review focuses on issues related to forage preservation in the form of silages, how undesirable microbes affect the fermentation process, the critical role of LAB in silage production, and the selection of potent LABs to effectively control unwanted microbial growth and promote those which favor animal growth.

The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables

2020 ◽  
pp. 30-36
Author(s):  
NE Posokina ◽  
AI Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Fermented Food ◽  
Starter Cultures ◽  
Primary Role ◽  
Plant Materials ◽  
Biological Potential ◽  
Fermented Products

Introduction: Fermentation is a biotechnological process of preserving the biological potential of raw materials and transforming them in order to impart new organoleptic properties and to increase nutritional value of the product allowing diversification of daily meals; thus, in some countries fermented products make up a significant part of the human diet. Despite the fact that fermented products are very useful for humans, the fermentation process itself remained rather complicated for reproduction during a long time. Currently, starter cultures are used in industrial production of fermented food products enabling the production of foodstuffs with a guaranteed range of consumer properties. Such species of lactic acid bacteria as Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella play the main role in production of fermented food and drinks while L. mesenteroides plays the primary role in starting fermentation of many types of plant materials including cabbage, beet, turnip, cauliflower, green beans, chopped green tomatoes, cucumbers, olives, etc. Objective: To control and manage the industrial fermentation process, it is important to determine the main processes occurring at different stages and the types of lactic acid microorganisms responsible for initiation, continuation and completion of the process. Results: This review shows that, despite the variety of fermentable vegetables, L. mesenteroides species of lactic acid bacteria are of particular importance at the primary heteroenzymatic stage since during this very period the processed raw materials form conditions for inhibiting pathogenic and facultative pathogenic microflora and create optimal environment for subsequent development of targeted microorganisms determining the quality of finished products. Conclusions: When developing food technology, L. mesenteroides species of lactic acid bacteria must be an indispensable component of industrial starter cultures for obtaining final products of consistently high quality.6

scholarly journals Karakteristik Tepung Ampas Tahu yang Difermentasi dengan Lactobacillus plantarum terhadap kandungan Daidzein, Glycitein, dan Genistein

BUANA SAINS ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 49-56
Author(s):  
Eka Fitasari ◽  
Budi Santosa
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Fermentation Process ◽  
Animal Feed ◽  
High Energy ◽  
Microbial Culture ◽  
Gram Positive Bacteria ◽  
Randomized Design ◽  
Completely Randomized Design

Animal feed should ideally be inexpensive and not competing with humans. Ampas know is a waste of the manufacture of tofu that contains protein and high energy. Its use has problems due to the existence of antinutrient and cannot be kept long. Lactobacillus Plantarum is a lactic acid (Gram-positive) bacteria used in the fermentation process to improve the quality of feed. The goal of fermentation is to remove the anti-nutrients that exist in the tofu pulp and increase the content of Isoflavone (Daidzin, Glycitein, and Genistein) and Isoflavone is a source of antioxidants important to growth. The study uses a Completely Randomized Design with 5 treatment of microbial culture concentrations of 1%, 5%, 10%, 15%, and 20% (V/w), respectively repeated 3 times. The result of analyzes in the pulp of tofu fermentation suggests that fermentation by Lactobacillus Plantarum can increase the content of Daidzein, Glycitein, and genistein with the highest value resulting from the use of L. Plantarum 20% respectively 191.21 + 24.9 μg/g, 85.96 μg/g, and 120.82 μg/g. It can be concluded that the higher the use of the concentration of L. Plantarum in tofu pulp can increase the levels of isoflavone, so it is advisable to conduct research with the concentration of L. Plantarum higher in tofu pulp

scholarly journals A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities

2021 ◽  
Vol 12 ◽  
Author(s):  
Marko Verce ◽  
Jorn Schoonejans ◽  
Carlos Hernandez Aguirre ◽  
Ramón Molina-Bravo ◽  
Luc De Vuyst ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Costa Rican ◽  
Starter Cultures ◽  
Pectin Degradation ◽  
Spontaneous Fermentation ◽  
Fermentation Processes ◽  
Acetobacter Pasteurianus ◽  
Major Species ◽  
Cocoa Fermentation

Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors. In the present study, metagenomic and metatranscriptomic sequencing were applied to Costa Rican cocoa fermentation processes to unravel the microbial diversity and assess the function and transcription of their genes, thereby increasing the knowledge of this spontaneous fermentation process. Among 97 genera found in these fermentation processes, the major ones were Acetobacter, Komagataeibacter, Limosilactobacillus, Liquorilactobacillus, Lactiplantibacillus, Leuconostoc, Paucilactobacillus, Hanseniaspora, and Saccharomyces. The most prominent species were Limosilactobacillus fermentum, Liquorilactobacillus cacaonum, and Lactiplantibacillus plantarum among the LAB, Acetobacter pasteurianus and Acetobacter ghanensis among the AAB, and Hanseniaspora opuntiae and Saccharomyces cerevisiae among the yeasts. Consumption of glucose, fructose, and citric acid, and the production of ethanol, lactic acid, acetic acid, and mannitol were linked to the major species through metagenomic binning and the application of metatranscriptomic sequencing. By using this approach, it was also found that Lacp. plantarum consumed mannitol and oxidized lactic acid, that A. pasteurianus degraded oxalate, and that species such as Cellvibrio sp., Pectobacterium spp., and Paucilactobacillus vaccinostercus could contribute to pectin degradation. The data generated and results presented in this study could enhance the ability to select and develop appropriate starter cultures to steer the cocoa fermentation process toward a desired course.

scholarly journals Dynamic Simulation of Continuous Mixed Sugars Fermentation with Increasing Cell Retention Time for Lactic Acid Production using Enterococcus mundtii QU 25

2020 ◽  
Author(s):  
Ying Wang ◽  
Ka-Lai Chan ◽  
Mohamed Ali Abdel-Rahman ◽  
Kenji Sonomoto ◽  
Shao-Yuan Leu
Keyword(s):  
Lactic Acid ◽  
Retention Time ◽  
Acid Production ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Critical Role ◽  
Cell Retention ◽  
Mixed Sugars ◽  
Enterococcus Mundtii ◽  
Mixed Sugar

Abstract Background: Simultaneous and effective conversion of both pentose and hexoses in fermentation is a critical and challenging task toward the lignocellulosic economy. This study aims to investigate the feasibility of an innovative co-fermentation process featured with cell recycle unit (CF/CR) for mixed sugar utilization. A l-lactic acid producing strain Enterococcus mundtii QU 25 was applied in the continuous fermentation process to utilize the mixed sugar at different productivities over the changes of flowing conditions. Structured numerical platform were constructed with the experiments to optimize the biological process and clarify the cell metabolisms through kinetics analysis. The structured model, kinetic parameters, and achievement of the fermentation strategy shall provide new insights towards whole sugar fermentation via real-time monitoring for process control and optimization.Results: Significant carbon catabolite repression of co-fermentation using glucose/xylose mixture was overcome by replacing glucose with cellobiose, of which the consumption ratio of hexose to pentose was improved dramatically from 10.4:1 to 2.17:1. An outstanding product concentration of 65.15 g·L -1 and productivity of 13.03 g·L -1 ·h -1 were achieved with 50 g·L -1 cellobiose and 30 g·L -1 xylose, at an optimized dilution rate of 0.2 h -1 with gradually increased cell retention time. Among the total lactic acid production, xylose contributed to more than 34% of the mixed sugars, which was close to the related contents in agricultural residuals. The model successfully simulated the transition of sugar consumption, cell growth, and lactic acid production among the batch, continuous process, and CF/CR system.Conclusion: Cell retention time played a critical role in balancing pentose and hexose consumption, cell decay, and lactic acid production in the CF/CR process. With the increase of cell concentration, consumption of mixed sugars increased with the productivity of final products, hence the impacts of substrate inhibiting reduced. With the validated parameters, the model showed highest accuracy simulating the CF/CR process, of which significantly longer cell retention times over hydraulic retention time were tested.

scholarly journals THE STUDY OF DYNAMIC DESTRUCTION GLUCOSE AT THE DIRECTED FERMENTATION OF CUCUMBERS WITH USE OF LACTIC ACID BACTERIA

2018 ◽  
pp. 86-88
Author(s):  
V. V. Kondratenko ◽  
N. E. Posokina ◽  
O. Yu. Lyalina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Process Efficiency ◽  
Microsoft Excel ◽  
Degradation Data ◽  
Good Taste ◽  
Comparative Results

The article presents the results of the study of the directed fermentation of cucumbers using strains of lactic acid microorganisms (lactic acid bacteria) in order to intensify the fermentation process and to obtain a finished product of good quality (with good taste, aroma and structure), as on an industrial scale starter cultures are practically not used. The aim of our research was to study the dynamics of glucose degradation in the process of directed fermentation of cucumbers varieties "Vodoley" using lactic acid bacteria and their selection for this process. As strains of lactic acid microorganisms we selected the following: Lactobacillus casei VKM 536, Lactobacillus plantarum VKM V-578, Lactobacillus brevis VKM V-1309. In order to create optimal conditions for the development of the target microflora, to determine the degree of glucose destruction by various strains of microorganisms and to obtain comparative results, all experiments were carried out on model environment. During the research, mathematical models were developed that adequately describe the degree of glucose destruction during the fermentation of cucumbers. Mathematical processing of glucose degradation data in the direct fermentation process was carried out using Microsoft Excel and the SYSTAT TableCurve 2D. It was found that the criterion for the intensity of glucose destruction during the fermentation of cucumbers varieties "Vodoley" is the most adequate use of the investigated strains of lactic acid bacteria L. brevis and L. plantarum. The use of these lactic acid bacteria provides maximum process efficiency (the maximum acceptable duration is 4,47 and 5,36 days when the degree of glucose destruction is more than 99% of the asymptotic value). The use of L. brevis and L. plantarum allows to achieve the maximum degree of glucose destruction, which indicates the potential usefulness of these types of lactic acid bacteria.

scholarly journals Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

2019 ◽  
Vol 70 (7) ◽  
pp. 2434-2438
Author(s):  
Stefana Petrut ◽  
Elena Rusu ◽  
Ioan Sorin Tudorache ◽  
Diana Pelinescu ◽  
Ionela Sarbu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Flux ◽  
Critical Role ◽  
Carbon Sources ◽  
Biomass Accumulation ◽  
Medium Composition ◽  
Starter Cultures ◽  
Wide Range ◽  
De Man

Lactic acid bacteria (LAB) are among the most important group of bacteria, with a critical role in food, pharmaceutical and medical industry. The fast-growing characteristics of LAB strains, their metabolic activity associated with production of many beneficial compounds and most of all, their GRAS status (Generally Recognized As Safe) recommends them as starter cultures for food biotechnology processes. During last decades, LAB strains have also an extensive prophylactic or therapeutic use as probiotics. Due to the fact that there are current limitations in the use of standard MRS media (de Man Rogosa Sharpe), which is selective especially for lactobacilli and enterococci, the aim of the present study was to optimize the growth medium composition for isolating a wide range of LAB strains with biotechnological potential and to improve the biomass accumulation. For this purpose, it has been evaluated the growth of Lactobacillus (L.) rhamnosus ATCC� 9595�, Streptococcus (S.) salivarius subsp. thermophilus ATCC� 19258�, Pediococcus (P.) acidilactici ATCC� 8042�, Lactococcus (L.) lactis 28 and Enterococcus (E.) faecium FFb CMGB L-18 on MRS broth with various carbon sources (glucose, lactose, galactose, maltose, mannose, ribose, arabinose, sucrose, fructose). The results of the study showed that there are interesting differences in the requirements of each analyzed species. The optimization of standard medium composition will be very useful for growth studies as well as metabolic flux studies.

scholarly journals Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage

2019 ◽  
pp. 80-84
Author(s):  
Nataliya E. Posokina ◽  
Anna I. Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Chemical Elements ◽  
Starter Cultures ◽  
Optimal Conditions ◽  
Spontaneous Fermentation ◽  
Microbial Spoilage ◽  
Native Microflora

Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result of the process remains unpredictable, which can lead to the loss of a significant amount of product. In the fermentation of vegetables involved several types of facultatively anaerobic lactic acid bacteria. In order to control the fermentation process and make it directed, it is necessary to study which lactic acid bacteria are involved in the fermentation process, the period in which their growth and death, and how it affects the organoleptic properties of the finished product, as well as to study the activity of lactic acid microorganisms in the fermentation process. When fermentation of vegetables are not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste, so it is very important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. Reducing the rate or preventing microbial spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of microorganisms-contaminants; destruction of microorganisms-contaminants; removal of microorganisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. Results This review is devoted to the scientific aspects of vegetable fermentation, including crops that contribute to the creation of optimal conditions for the development of the main pool of lactic acid microorganisms, the production of finished products of high quality and the prevention of microbial spoilage. It is shown that at the first stage of fermentation lactobacilli of the genus L. mesenteroides play a determining role. It is their "work" to create optimal conditions for the development of the target lactic microflora depends on the quality of the finished product. This fact should be taken into account when creating industrial bacterial starter cultures – "starter cultures" for the directed process of fermentation of vegetables.

scholarly journals Bacteriocinogenic effect of Lactobacillus sakei 2a on microbiological quality of fermented Sardinella brasiliensis

2003 ◽  
Vol 46 (4) ◽  
pp. 553-561 ◽  
Author(s):  
Milton L. P. Espírito Santo ◽  
Luiz H. Beirão ◽  
Ernani S. Sant'Anna ◽  
Eliana Bressa Dalcin ◽  
Bernadette G. M. Franco
Keyword(s):  
Lactic Acid ◽  
Fermentation Process ◽  
Lactic Acid Production ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Soluble Nitrogen ◽  
Lactobacillus Sakei ◽  
Protein Nitrogen ◽  
Bacteriocin Producer ◽  
Initial Ph

Lactobacillus sakei 2a is a bacteriocin producer strain and, in this work, it's effects as a starter culture in the fermentation process of sardine (Sardinella brasiliensis) fillets were observed at different concentrations of NaCl (2, 4 and 6%) and glucose (2 and 4%), to determine it's ability to produce organic acids and consequent pH reduction. Experiments were carried out independently, with only one parameter (NaCl or glucose) varying at a time. After 21 days of fermentation the deteriorative bacteria concentration reached 9.7 Log10 CFU. g-1 corresponding to 6% NaCl and 4% glucose. Little differences were observed in lactic acid production when 2 and 4% glucose were added, since total acidity was 1.32 and 1.34% respectively, the experiments with 6% NaCl presented the best results. Initial pH of sardine fillets was 6 and after 21 days pH values were 3.8, 3.9 and 4 for the experiments with 2, 4 and 6% NaCl. This may have been due to the inhibitory properties of NaCl over the deteriorative bacteria. After 21 days of the fermentation process lactic acid bacteria concentrations were 14.5 Log10 CFU.g-1. The ratio protein nitrogen and total soluble nitrogen was typical of a cured fish.

scholarly journals Application of Zearalenone (ZEN)-Detoxifying Bacillus in Animal Feed Decontamination through Fermentation

Toxins ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 330 ◽  
Author(s):  
Shiau-Wei Chen ◽  
Han-Tsung Wang ◽  
Wei-Yuan Shih ◽  
Yan-An Ciou ◽  
Yu-Yi Chang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Fermentation Process ◽  
Volatile Fatty Acids ◽  
Animal Feed ◽  
Fumonisin B1 ◽  
Ammonia Nitrogen ◽  
Feed Industry ◽  
Culturing Conditions ◽  
High Level

Zearalenone (ZEN) is an estrogenic mycotoxin which can cause loss in animal production. The aim of this study was to screen Bacillus strains for their ZEN detoxification capability and use a fermentation process to validate their potential application in the feed industry. In the high-level ZEN-contaminated maize (5 mg·kg−1) fermentation test, B2 strain exhibited the highest detoxification rate, removing 56% of the ZEN. However, B2 strain was not the strain with the highest ZEN detoxification in the culturing media. When B2 grew in TSB medium with ZEN, it had higher bacterial numbers, lactic acid, acetic acid, total volatile fatty acids, and ammonia nitrogen. The ZEN-contaminated maize fermented by B2 strain had better fermentation characteristics (lactic acid > 110 mmol·L−1; acetic acid < 20 mmol·L−1; pH < 4.5) than ZEN-free maize. Furthermore, B2 also had detoxification capabilities toward aflatoxins B1, deoxynivalenol, fumonisin B1, and T2 toxin. Our study demonstrated differences in screening outcome between bacterial culturing conditions and the maize fermentation process. This is important for the feed industry to consider when choosing a proper method to screen candidate isolates for the pretreatment of ZEN-contaminated maize. It appears that using the fermentation process to address the ZEN-contaminated maize problem in animal feed is a reliable choice.

scholarly journals Influence of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity at the main stage of fermentation of white cabbage

2018 ◽  
Vol 80 (3) ◽  
pp. 140-147
Author(s):  
N. E. Posokina ◽  
E. S. Shishlova ◽  
A. I. Zakharova
Keyword(s):  
Experimental Data ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Main Stage ◽  
White Cabbage ◽  
Direct Fermentation

Fermented cabbage is traditionally produced naturally, where under the action of lactic acid bacteria contained in raw materials, carbohydrates are converted into lactic acid. However, the direct fermentation process does not always lead to an optimal quality product. That is why the use of lactic acid microorganisms is a good alternative to the direct fermentation of cabbage, as with the help of starter cultures the process can be controlled. In this connection, the use of strains of lactic acid microorganisms allows to achieve rapid production of lactic and acetic acids and leads to a rapid decrease in pH, which in turn leads to the suppression of pathogenic microflora, and therefore to the creation of favorable conditions for the fermentation process. The aim of this study was to study the effect of consortia of lactic acid microorganisms on the dynamics of active and titratable acidity in the main stage of fermentation of white cabbage of the variety "Parus". For the study, the prepared modified model medium (MMC) from cabbage was used. In this work, we used lactic acid bacteria Leuconostoc mesenteroides and its consortia: L. mesenteroides + L. casei, L. mesenteroides + L. plantarum, L. mesenteroides + L. brevis, L. mesenteroides + L. casei + L. plantarum, L. mesenteroides + L. plantarum + L. brevis, L. mesenteroides + L. brevis + L. casei. Mathematical processing was carried out according to the obtained experimental data. Analysis of experimental data showed that at the main stage of fermentation the relationship of lactic acid microorganisms in the studied consortia was expressed by synergistic and antagonistic properties. In this case, the best results on the dynamics of growth of active and titratable acidity were obtained in consortiums L. mesenteroides + L. plantarum, L. mesenteroides + L. casei + L. plantarum, L. mesenteroides + L. plantarum + L. brevis.

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