scholarly journals Fermentation of Cucumber Extract with Hydromagnesite as a Neutralizing Agent to Produce an Ingredient for Dermal Magnesium Products

Materials ◽  
2019 ◽  
Vol 12 (10) ◽  
pp. 1701
Author(s):  
Van Khanh Nguyen ◽  
Tam Tran ◽  
Tony Crimmins ◽  
Van-Tri Luong ◽  
Ho Young Kang
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Human Skin ◽  
Reducing Sugars ◽  
Skin Diseases ◽  
Essential Element ◽  
Minor Amount ◽  
Acid Fermentation ◽  
Product Lines ◽  
Neutralizing Agent

Magnesium is an essential element involved in various biochemical processes in the human body. In addition to oral supplementation, topical magnesium application is another conventional form of magnesium delivery for the treatment of skin diseases and muscle inflammation. Cucumber extract is a well-known superfood for human skin. It has been widely used in various skincare product lines because of its known benefits to the skin. The benefit of cucumber extract to the human skin would be significantly enhanced if the cucumber extract was fermented to convert the reducing sugars to beneficial organic acids. In this study, we developed a protocol for lactic acid fermentation of cucumber extract using hydromagnesite as a neutralizing agent. Various lactic acid bacteria were screened for fermentation of cucumber extract. The best fermenting performance was observed with Lactobacillus paracasei, which could convert approximately 13 g/L of reducing sugars (glucose and fructose) to lactic acid and a minor amount of acetic acid within 2 days of incubation. The final fermented cucumber extract contains magnesium in the form of salts of organic acids, which have high absorption ability and bioavailability. The product is a potent ingredient for producing dermal magnesium products.

scholarly journals The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation

2011 ◽  
Vol 20 (No. 4) ◽  
pp. 135-143 ◽  
Author(s):  
J. KAROVIČOVÁ ◽  
Z. KOHAJDOVÁ
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Biogenic Amines ◽  
Reducing Sugars ◽  
Total Variance ◽  
Total Acidity ◽  
Multivariate Statistical Methods ◽  
Acid Fermentation ◽  
Multivariate Statistical ◽  
Acetic Acids

The cabbage-carrot juices were inoculated with Lactobacillus plantarum 92H at the concentration of 8 × 106 CFU/ml and fermented in a thermostat at 24°C for 150 hours. During the fermentation, both analytical (pH, total acidity, reducing sugars, l-ascorbic acid, lactic, acetic and citric acids, biogenic amines) and sensory (appearance, colour, turbidity, sediment and taste) parameters were followed. For the evaluation of the results of the chemical and sensory (taste) analyses of these juices the multivariate statistical methods were applied. PCA and FA reduced the 7 original analytical variables to 1 independent component (factor) that accounted for 96.92% of the total variance, and CA divided samples into 2 groups according to the contents of lactic and acetic acids. PCA and FA reduced the 8 taste and mixture taste descriptors to 2 components (factors) that accounted for 97.28% of the total variance.  

scholarly journals QUALITY OF ALFALFA SENAGE WITH THE«GREENGRASSE 3×3» BIOPRESERVATIVE

2021 ◽  
Vol 6 (1) ◽  
pp. 44-51
Author(s):  
Nikolai Mironov ◽  
Anna Karamayeva ◽  
Sergei Karamayev ◽  
Larisa Bakayeva
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Volatile Fatty Acids ◽  
Dry Weight ◽  
Acid Fermentation ◽  
Protein Nitrogen ◽  
Available Energy ◽  
Production Complex ◽  
Positive Effect

The aim of the research is to improve the quality and nutritional value of the alfalfa haylage applying the «Green-grass 3×3» biopreservative with herbage. Current biological preparations contain live cultures of specially selected lactic, propionic acids, and sporogenous bacillus, a complex of amino acids, enzymes, vitamins and minor nutrient elements. Preparation use with herbage during haylage leads to intensification the lactic acid fermentation, im-provement of ratio of organic acids, increase the content of nutrients and ensuring their reliable safety during stor-age. The research was carried out at the milk production complex of «Radna» LLC in the Samara region. The re-search was provided involving Holstein and Ayrshire breeds. The haylage was fed to cows in the amount of 24 kg as part of a balanced feed mixture in accordance with the casein diet. As a result of applying a bio-preservative with herbage, the content of organic acids in the ready made feeds increased by 0.54%, including lactic acid – by 0.80%. The dry weight increased by 4.6%, available energy – by 37.4%, energy feed units – by 9.1%, digestible protein – by 13.8%, crude fiber – by 0.9%. Feeding the cows haylage with a bioconservative increased the meta-bolic processes in the tripe of animals. Ciliata weight in the ruminal fluid of Holstein cows increased by 29.0%, Ayr-shire – by 25.8%, number of bacteria, respectively, by 26.5 and 27.5%. As a result, the content of total nitrogen in-creased by 15.0-15.1%, protein nitrogen – by 40.4-42.9%, and ammonia, on the contrary, decreased by 40.0-40.6%. The content of volatile fatty acids decreased by 12.6-16.2%, while the proportion of acetic acid increased by 7.73-8.71%. All this had a positive effect on the digestibility of nutrients by the animals of the experimental groups. The digestibility of the dry weight of the feed increased, respectively, by 4.14-4.57%, and its components – by 4.23-6.97%.

scholarly journals Influence of varietal characteristics the cabbage in the quality of the products used for pickling after a long storage period

2019 ◽  
pp. 91-95
Author(s):  
V. I. Tereshonok ◽  
M. Yu. Markarova ◽  
N. E. Posokina ◽  
L. L. Bondareva ◽  
S. M. Nadezhkin
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Fermentation Process ◽  
Storage Period ◽  
Federal State ◽  
Acid Fermentation ◽  
Organoleptic Characteristics ◽  
Initial Content ◽  
Long Storage

Relevance. Fermentation of cabbage is a common way of processing, which allows to preserve and strengthen its useful qualities. To date, breeders have proposed a significant number of varieties and hybrids of cabbage, each of which has its own individual biochemical characteristics. Traditional sauerkraut is carried out after harvest. Long storage can affect the change in the content of organic acids and sugars in cabbage.Methods. The aim of the work was to study the parameters of the fermentation process of eight varieties and hybrids of cabbage by selection in the Federal State Budgetary Scientific Institution Federal Scientific Vegetable Center by the intensity of sugar reduction, accumulation of organic acids, organoleptic parameters and activity of lactic acid microorganisms. Fermentation was carried out after a 5-month period of storage of heads.Results. The results showed that the storage period did not affect the fermentation result of most of the studied varieties and hybrids of cabbage. There are varietal differences in the initial content of mono-and disaccharides, organic acids, which affected the fermentation process. The increased content of malic acid in the variety population Podarok, F1 Severyanka contributed to the slowdown of the first stage of fermentation. Varietal features of the Parus population contributed to the slowdown of the first and second stages of fermentation, which was manifested in a decrease in the rate of destruction of sugars. Variety Zymovka 1474 in the process of processing by fermentation accumulates a significant amount of succinic acid, which can characterize its special difference among the studied varieties and hybrids. The best organoleptic characteristics were distinguished by hybrids of fermented cabbage F1 Likova, F1 Natali, F1 Mechta and F1 Snezhinka. The results of the study suggest that the processing of cabbage by fermentation should take into account its individual varietal biochemical features. This will not only preserve the valuable nutritional properties of the cabbage itself, but also strengthen them by optimizing the natural process of lactic acid fermentation. The result will be the best organoleptic effect achieved by an optimal combination of lactic and citric acids and mono-sugars. 

Effects of Different Neutralizing Agents on D-(-)-Lactic Acid Fermentation by Escherichia coli W

2012 ◽  
Vol 463-464 ◽  
pp. 845-849
Author(s):  
Jin Fang Zhao ◽  
Kun Peng Li ◽  
Yong Ze Wang ◽  
Jin Hua Wang ◽  
Sheng De Zhou
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Production ◽  
Limited Capacity ◽  
Acid Fermentation ◽  
Slow Type ◽  
Neutralizing Agent ◽  
Efficient Recovery ◽  
Additional Nitrogen ◽  
Better Than

Effects of NH4OH, KOH, Ca (OH) 2, CaCO3, and a mixture of CaCO3 and NH4OH as neutralizing agents for efficient recovery of lactic acid fermented by Escherichia coli W were investigated. Maximum productivities of lactic acid were 11.3 g/L, 10.7 g/L, 5.5 g/L, 11.9 g/L, and 12.8 g/L respectively. The mixed neutralizing agent of CaCO3 and NH4OH was testified to be better than any single neutralizer used in this study. CaCO3 was the most appropriate neutralizer among the first four neutralizers, which could make lactic acid precipitate in the form of calcium lactate, and facilitate the downstream separation and extraction of lactic acid. Furthermore, it was a slow type of mild neutralizer and had a limited capacity to regulate pH. NH4OH could regulate pH easily, and it was beneficial to cell growth as an additional nitrogen source, thus resulting in a relatively lower lactic acid production.

Organic acids production by lactic acid fermentation of vegetables (celeriac and capsicum)

Nahrung/Food ◽  
1992 ◽  
Vol 36 (6) ◽  
pp. 600-602
Author(s):  
J. Karovičová ◽  
M. Drdák ◽  
P. Šimko ◽  
M. Čanigová
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Organic acids production by lactic acid fermentation of vegetables (green pea and onion)

Nahrung/Food ◽  
1992 ◽  
Vol 36 (5) ◽  
pp. 500-502 ◽  
Author(s):  
J. Karovičová ◽  
M. Drdák ◽  
P. Šimko ◽  
V. Vollek
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Green Pea

Capillary isotachophoresis of organic acids produced by selected microorganisms during lactic acid fermentation

1993 ◽  
Vol 638 (2) ◽  
pp. 241-246 ◽  
Author(s):  
J. Karovičová ◽  
J. Polonský ◽  
M. Drdák ◽  
P. Šimko ◽  
V. Vollek
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Lactic Acid Fermentation ◽  
Capillary Isotachophoresis ◽  
Acid Fermentation
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