Studying the interaction of wine yeast and lactic acid bacteria during joint cultivation

2019 ◽  
Author(s):  
E.V. Ivanova ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wine Yeast

Yeast and lactic acid population relationship in palm wine and their effects on the production of ethanol in Enugu Ezike south eastern Nigeria

2021 ◽  
Vol 17 (1) ◽  
pp. 1-11
Author(s):  
O.J. Ojobo ◽  
J.O. Ugwuanyi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethanol Production ◽  
Bacterial Population ◽  
Wine Yeast ◽  
Economic Losses ◽  
Time Interval ◽  
Palm Wine ◽  
South Eastern ◽  
Significant Difference

Palm wine produced traditionally and consumed by many people in the South eastern part of Nigeria is a whitish liquid formed by naturally fermenting the sugary sap from various palm plants. In this study, we evaluated the population of yeast and lactic acid bacteria in palm wine with regards to its ethanol concentration from three communities in Enugu Ezike, Enugu State. We monitored the isolation of microbial population as well as biochemical characteristics of fermenting palm wine samples using culture-dependent and culture-independent methods. The fermentation step was performed within time interval and completed after 48hrs. Its acidity increasedprogressively with the production of lactic and acetic acids by bacteria.During the fermentation, palm wine microbial  numbers (log10 CFU/ml) varied between 1.6 x104 to 7.6 x107 for yeast and 4.5 x 104 to 7.8 x 107 for lactic acid bacteria respectively. Similarly, pH and alcohol level of palm wine samples during the fermentation varied between 3.0 to 5.8 and 0.2 to 5.3 respectively. Statistical analysis revealed that there was no significant difference in both yeast and lactic acid bacteria population at 24hrs. At this time, there was an increased metabolic activity, leading to an increase in ethanol production. At 36-48hrs, there was a slight decrease in both the lactic acid bacteria and the yeast, indicating a reduction in source of carbon.The analysis of the yeast and the lactic acid bacterial population revealed different yeast and bacterial population. Bacteria compete with yeast for nutrients during ethanol  production process, potentially causing economic losses. Therefore, it is important to have a better understanding of the abundance and the change in population of lactic acid bacteria and yeast throughout the bio-ethanol process in order to achieve design a more efficient relationship in lactic acid, yeast and ethanol production processes. Keywords: Bacteria, ethanol, lactic acid, palm wine, yeast

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion

Antioxidant and Nitrite Scavenging Activities of Soybean Leaf Tea Fermented by Lactic Acid Bacteria

2018 ◽  
Vol 24 (4) ◽  
pp. 70-75
Author(s):  
Ha Yeon Lee ◽  
Yoon Ji Goh ◽  
Se Young Kwun ◽  
Eun Hee Park ◽  
Jeong Ah Yoon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Soybean Leaf
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