New Approach To Modelling The Kinetics Of The Fermentation Process In Cultivation Of Lactic Acid Bacteria

2018 ◽  
Author(s):  
Georgi Kostov ◽  
Rositsa Denkova-Kostova ◽  
Vesela Shopska ◽  
Petar Nedyalkov ◽  
Zapryana Denkova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
New Approach ◽  
Kinetics Of

Diversity of lactic acid bacteria in Moutai-flavor liquor fermentation process

2020 ◽  
Vol 34 (3) ◽  
pp. 212-227
Author(s):  
Yaoling Wu ◽  
Fei Hao ◽  
Xibin Lv ◽  
Bi Chen ◽  
Yubo Yang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process

scholarly journals Dynamics and Biodiversity of Populations of Lactic Acid Bacteria and Acetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans in Ghana

2007 ◽  
Vol 73 (6) ◽  
pp. 1809-1824 ◽  
Author(s):  
Nicholas Camu ◽  
Tom De Winter ◽  
Kristof Verbrugghe ◽  
Ilse Cleenwerck ◽  
Peter Vandamme ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Acetic Acid Bacteria ◽  
Cocoa Bean ◽  
Rrna Gene ◽  
Cocoa Bean Fermentation ◽  
Leuconostoc Pseudomesenteroides

ABSTRACT The Ghanaian cocoa bean heap fermentation process was studied through a multiphasic approach, encompassing both microbiological and metabolite target analyses. A culture-dependent (plating and incubation, followed by repetitive-sequence-based PCR analyses of picked-up colonies) and culture-independent (denaturing gradient gel electrophoresis [DGGE] of 16S rRNA gene amplicons, PCR-DGGE) approach revealed a limited biodiversity and targeted population dynamics of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) during fermentation. Four main clusters were identified among the LAB isolated: Lactobacillus plantarum, Lactobacillus fermentum, Leuconostoc pseudomesenteroides, and Enterococcus casseliflavus. Other taxa encompassed, for instance, Weissella. Only four clusters were found among the AAB identified: Acetobacter pasteurianus, Acetobacter syzygii-like bacteria, and two small clusters of Acetobacter tropicalis-like bacteria. Particular strains of L. plantarum, L. fermentum, and A. pasteurianus, originating from the environment, were well adapted to the environmental conditions prevailing during Ghanaian cocoa bean heap fermentation and apparently played a significant role in the cocoa bean fermentation process. Yeasts produced ethanol from sugars, and LAB produced lactic acid, acetic acid, ethanol, and mannitol from sugars and/or citrate. Whereas L. plantarum strains were abundant in the beginning of the fermentation, L. fermentum strains converted fructose into mannitol upon prolonged fermentation. A. pasteurianus grew on ethanol, mannitol, and lactate and converted ethanol into acetic acid. A newly proposed Weissella sp., referred to as “Weissella ghanaensis,” was detected through PCR-DGGE analysis in some of the fermentations and was only occasionally picked up through culture-based isolation. Two new species of Acetobacter were found as well, namely, the species tentatively named“ Acetobacter senegalensis” (A. tropicalis-like) and “Acetobacter ghanaensis” (A. syzygii-like).

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

scholarly journals Quality Analysis of Yoghurt from Goat's Milk Using Starter Lactic Acid Bacteria

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Azwar Azwar ◽  
Hisbullah Hisbullah ◽  
Ahmad Irgi ◽  
Wari Julyadi ◽  
Adisalamun Adisalamun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Ph Value ◽  
Health Sector ◽  
Lactobacillus Bulgaricus ◽  
Quality Analysis ◽  
Fermentation Time ◽  
Goat’S Milk ◽  
Goat's Milk

Yoghurt is a pro-biotic beverage produced from the fermentation process of milk, namely from vegetable milk (soy milk) or animal milk (goat's milk and cow's milk). During the fermentation process, the chemical reactions that occur will turn milk into yogurt with the help of lactic acid bacteria. In the health sector, yogurt plays a role in increasing the body's immunity, digestive tract health and can prevent osteoporosis. In general, yogurt circulating in the community still has low nutritional content, so a more in-depth study needs to be done. The goal of this research is to examine the quality of yogurt by manipulating certain variables and adding other components to increase the yogurt's quality. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter as much as 12.5 mL each (10% of 500 mL of cream milk). The fixed variables in this study were the volume of goat's milk 500 ml, cream concentration 6%, pasteurization temperature 85°C, pasteurization time 15 minutes and fermentation temperature 45°C, while the independent variables were varying the length of the fermentation process for 3, 4, 5, 6, 7, 8 and 9 hours. From this study, it was concluded that yogurt with optimum results was obtained at a fermentation time of 6 hours, the pH value was 3.8, lactic acid content was 1.305%, protein content was 5.54%, fat content was 4.98%, and moisture content was 84.10%.

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