scholarly journals Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 213 ◽  
Author(s):  
Annalisa Ricci ◽  
Martina Cirlini ◽  
Antonietta Maoloni ◽  
Daniele Del Rio ◽  
Luca Calani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Volatile Compounds ◽  
High Performance ◽  
Ion Trap ◽  
Lactobacillus Rhamnosus ◽  
Gas Chromatography Mass Spectrometry ◽  
Acid Fermentation ◽  
Phenolic Fraction ◽  
Phenyllactic Acid ◽  
Cherry Juice

Background: Lactic acid bacteria (LAB) exhibit a great biodiversity that can be exploited for different purposes, such as to enhance flavours or metabolize phenolic compounds. In the present study, the use of dairy and plant-derived LAB strains to perform cherry juice fermentation is reported. Methods: The growth ability of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus was studied in cherry juice. Profiling of sugars, organic acids and volatile compounds was performed by GC-MS (Gas Chromatography-Mass Spectrometry), while the phenolic fraction was characterized using UHPLC (Ultra High Performance Liquid Chromatography) equipped with a linear ion trap-mass spectrometer. Results: Sucrose significantly decreased in all fermented samples as well as malic acid, converted to lactic acid by malolactic fermentation. The total amount of volatile compounds increased. Specifically, propyl acetate, an ester with fruit notes, reached the highest concentration in L. rhamnosus and L. paracasei (dairy strains) fermented juices. Phenolics were extensively metabolized: caffeic acid was converted into dihydrocaffeic acid, p-coumaric acid into 4-ethylphenol and phenyllactic acid was produced. Conclusion: Lactic acid fermentation confer fruit notes to the juice and enhance phenyllactic acids, especially employing dairy strains (L. rhamnosus and L. paracasei). The level of dihydrocaffeic acid, a compound with putative biological activity was also increased (in particular with L. plantarum).

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

2021 ◽  
pp. 129809
Author(s):  
Juliana Mandha ◽  
Habtu Shumoy ◽  
Jolien Devaere ◽  
Joachim J. Schouteten ◽  
Xavier Gellynck ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Sensory Acceptability ◽  
Watermelon Juice

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.

scholarly journals Detection of the Potential Inactivation of Tetrodotoxin by Lactic Acid Bacterial Exopolysaccharide

Toxins ◽  
2018 ◽  
Vol 10 (7) ◽  
pp. 288 ◽  
Author(s):  
Nguyen Tu ◽  
Nghe Dat ◽  
Le Canh ◽  
Doan Vinh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Cuprous Oxide ◽  
High Performance ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Rhamnosus ◽  
Optimal Dose ◽  
Negative Effects ◽  
Bacterial Exopolysaccharide

Screening for compounds that can neutralize the toxicity of tetrodotoxin (TTX) or reduce its negative effects is necessary. Our study tested the TTX detoxification capacity of exopolysaccharide (EPS) extracted from lactic acid bacteria. EPS of Leuconostoc mesenteroides N3 isolated from the Vung Tau sea (Vietnam), Lactobacillus plantarum PN05, and Lactobacillus rhamnosus PN04 were used in the study. To more completely evaluate the importance of EPS in detoxification, EPS samples of Leuconostoc mesenteroides N3, Lactobacillus plantarum PN05 and Lactobacillus rhamnosus PN04 were also tested. The majority of EPS of these bacteria contained glucose; this was observed using thin layer chromatography (TLC) and high-performance liquid chromatography (HPLC) analysis. As observed with FTIR analysis, only EPS of Lactobacillus plantarum PN05 contained methyl groups. The results indicated that detoxification of TTX in mice could be obtained at an optimal dose of 248 µg EPS from Leuconostoc mesenteroides incubated with 54 µg cuprous oxide for 40 min or 148 µg EPS Lactobacillus rhamnosus incubated with 55 µg cuprous oxide for 40 min, while EPS from Lactobacillus plantarum showed TTX detoxification capacity without cuprous oxide combination. Consequently, EPS from Lactobacillus plantarum PN05 can be used in TTX prevention. This is the first report on the importance of lactic acid bacteria in TTX detoxification.

scholarly journals Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Molecules ◽  
2019 ◽  
Vol 24 (19) ◽  
pp. 3519 ◽  
Author(s):  
Yuxuan Liu ◽  
Huan Cheng ◽  
Huiyan Liu ◽  
Ruoshuang Ma ◽  
Jiangtao Ma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antioxidant Capacity ◽  
Volatile Compounds ◽  
Lactobacillus Plantarum ◽  
Bacillus Licheniformis ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Bacterial Strains ◽  
Bacillus Velezensis ◽  
Lycium Barbarum

Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

scholarly journals Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

2016 ◽  
Vol 44 (1) ◽  
pp. 140-146 ◽  
Author(s):  
Mihai Lucian LUNG ◽  
Doru PAMFIL ◽  
Nastasia POP ◽  
Corina CATANA ◽  
Simona Laura LAZAR ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
High Performance ◽  
High Performance Liquid Chromatographic ◽  
Aroma Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Spectrophotometric Methods ◽  
Table Grapes ◽  
Tartaric Acids ◽  
Total Anthocyanins ◽  
Red Variety

The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Iaşi’ and ‘Timpuriu de Cluj’) and two red table grapes (‘Napoca’ and ‘Someşan’) were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, ‘Aromat de Iaşi’ stands out for the great number of aroma compounds, and ‘Timpuriu de Cluj’ showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg-1, respectively) and total skin HCTs (181.6 mg kg-1). The red variety ‘Napoca’ had high contents of total anthocyanins (380 mg kg-1) and total skin HCTs (183.2 mg kg-1), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). ‘Someşan’ grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 µg kg-1). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

scholarly journals Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus

2021 ◽  
Vol 38 (1) ◽  
pp. 64-76
Author(s):  
Gabriel Oladimeji ◽  
Ogidi Olusola ◽  
Olaniyi Oladiti ◽  
Bamidele Akinyele
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Flavus ◽  
Nutritional Composition ◽  
Gas Chromatography Mass Spectrometry ◽  
Molecular Technique ◽  
Fermented Foods ◽  
Phenyllactic Acid ◽  
Lactobacillus Pentosus ◽  
Nutrient Contents

In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.

scholarly journals Biological Deacidification Strategies for White Wines

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
E. Gardoni ◽  
S. Benito ◽  
S. Scansani ◽  
S. Brezina ◽  
S. Fritsch ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
High Performance ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chemical Parameters ◽  
Collateral Effects

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.

scholarly journals Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1183 ◽  
Author(s):  
Sang Lee ◽  
Young Hwang ◽  
Moon Kim ◽  
Myung Chung ◽  
Young-Suk Kim
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Solid Phase ◽  
Principal Component ◽  
Gas Chromatography Mass Spectrometry ◽  
Flight Mass Spectrometry ◽  
Rice Samples

The production of rice-based beverages fermented by lactic acid bacteria (LAB) can increase the consumption of rice in the form of a dairy replacement. This study investigated volatile and nonvolatile components in rice fermented by 12 different LABs. Volatile compounds of fermented rice samples were analyzed using gas chromatography-mass spectrometry (GC-MS) combined with solid-phase microextraction (SPME), while nonvolatile compounds were determined using gas chromatography-time-of-flight/mass spectrometry (GC-TOF/MS) after derivatization. The 47 identified volatile compounds included acids, aldehydes, esters, furan derivatives, ketones, alcohols, benzene and benzene derivatives, hydrocarbons, and terpenes, while the 37 identified nonvolatile components included amino acids, organic acids, and carbohydrates. The profiles of volatile and nonvolatile components generally differed significantly between obligatorily homofermentative/facultatively heterofermentative LAB and obligatorily heterofermentative LAB. The rice sample fermented by Lactobacillus sakei (RTCL16) was clearly differentiated from the other samples on principal component analysis (PCA) plots. The results of PCA revealed that the rice samples fermented by LABs could be distinguished according to microbial strains.

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