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Journal articles on the topic 'Fermentation of lactic acid'

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Published: 4 June 2021
Last updated: 2 February 2022

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1

Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.
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2

Franco, Wendy, Ilenys M. Pérez-Díaz, Suzanne D. Johanningsmeier, and Roger F. McFeeters. "Characteristics of Spoilage-Associated Secondary Cucumber Fermentation." Applied and Environmental Microbiology 78, no. 4 (December 16, 2011): 1273–84. http://dx.doi.org/10.1128/aem.06605-11.

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ABSTRACTSecondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fermentations are the result of microbiological utilization of lactic acid and the formation of acetic, butyric, and propionic acids. The objectives of this study were to characterize the chemical and environmental conditions associated with secondary cucumber fermentations and to isolate and characterize potential causative microorganisms. Both commercial spoilage samples and laboratory-reproduced secondary fermentations were evaluated. Potential causative agents were isolated based on morphological characteristics. Two yeasts,Pichia manshuricaandIssatchenkia occidentalis, were identified and detected most commonly concomitantly with lactic acid utilization. In the presence of oxygen, yeast metabolic activities lead to lactic acid degradation, a small decline in the redox potential (Eh, Ag/AgCl, 3 M KCl) of the fermentation brines, and an increase in pH to levels at which bacteria other than the lactic acid bacteria responsible for the primary fermentation can grow and produce acetic, butyric, and propionic acids. Inhibition of these yeasts by allyl isothiocyanate (AITC) resulted in stabilization of the fermented medium, while the absence of the preservative resulted in the disappearance of lactic and acetic acids in a model system. Additionally, three Gram-positive bacteria,Lactobacillus buchneri, aClostridiumsp., andPediococcus ethanolidurans, were identified as potentially relevant to different stages of the secondary fermentation. The unique opportunity to study commercial spoilage samples generated a better understanding of the microbiota and environmental conditions associated with secondary cucumber fermentations.
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3

Karovičová, J., and Z. Kohajdová. "Lactic acid fermented vegetable juices." Horticultural Science 30, No. 4 (November 28, 2011): 152–58. http://dx.doi.org/10.17221/3878-hortsci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.  
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4

Hábová, V., K. Melzoch, and M. Rychtera. "Modern method of lactic acid recovery from fermentation broth." Czech Journal of Food Sciences 22, No. 3 (November 16, 2011): 87–94. http://dx.doi.org/10.17221/3411-cjfs.

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Electrodialysis was used for lactic acid recovery from fermentation broth. In the first step, lactate was recovered and concentrated by desalting electrodialysis, and the second step was electroconversion of lactate to lactic acid by water-splitting electrodialysis. The final lactic acid concentration of 151 g/l was obtained. Total energy required in both electrodialysis processes was about 1.5 kWh per 1 kg of lactic acid obtained. The fermentation broth had to be pretreated prior to the electrodialysis experiments. The pretreatment consisted of ultrafiltration, decolourisation, and the removal of multivalent metal ions.  
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5

Hwang, Hyelyeon, and Jong-Hee Lee. "Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi." Molecules 23, no. 11 (November 21, 2018): 3049. http://dx.doi.org/10.3390/molecules23113049.

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Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.
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6

Schwan, Rosane Freitas. "Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum." Applied and Environmental Microbiology 64, no. 4 (April 1, 1998): 1477–83. http://dx.doi.org/10.1128/aem.64.4.1477-1483.1998.

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ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Gluconobacter oxydans subsp. suboxydans. The parameters measured were cell counts (for yeasts, filamentous fungi, lactic acid bacteria, acetic acid bacteria, and spore formers, including reisolation and identification of all residual cell types), sugar, ethanol, acetic acid, and lactic acid contents (and contents of other organic acids), pH, and temperature. A cut test for bean quality and a sensorial analysis of chocolate made from the beans were also performed. The natural fermentation mimicked exactly the conditions in 800-kg boxes on farms. The aseptic box remained largely free of microflora throughout the study, and no significant biochemical changes occurred. With the zero-time inoculum the fermentation was almost identical to the natural fermentation. The fermentation with the phased-addition inoculum was similar, but many changes in parameters were slower and less pronounced, which led to a slightly poorer end product. The data show that the nearly 50 common species of microorganisms found in natural fermentations can be replaced by a judicious selection and concentration of members of each physiological group. This is the first report of successful use of a defined, mixed starter culture in such a complex fermentation, and it should lead to chocolate of more reliable and better quality.
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7

Moens, Frédéric, Timothy Lefeber, and Luc De Vuyst. "Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation." Applied and Environmental Microbiology 80, no. 6 (January 10, 2014): 1848–57. http://dx.doi.org/10.1128/aem.03344-13.

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ABSTRACTFour cocoa-specific acetic acid bacterium (AAB) strains, namely,Acetobacter pasteurianus386B,Acetobacter ghanensisLMG 23848T,Acetobacter fabarumLMG 24244T, andAcetobacter senegalensis108B, were analyzed kinetically and metabolically during monoculture laboratory fermentations. A cocoa pulp simulation medium (CPSM) for AAB, containing ethanol, lactic acid, and mannitol, was used. All AAB strains differed in their ethanol and lactic acid oxidation kinetics, whereby onlyA. pasteurianus386B performed a fast oxidation of ethanol and lactic acid into acetic acid and acetoin, respectively. OnlyA. pasteurianus386B andA. ghanensisLMG 23848Toxidized mannitol into fructose. Coculture fermentations withA. pasteurianus386B orA. ghanensisLMG 23848TandLactobacillus fermentum222 in CPSM for lactic acid bacteria (LAB) containing glucose, fructose, and citric acid revealed oxidation of lactic acid produced by the LAB strain into acetic acid and acetoin that was faster in the case ofA. pasteurianus386B. A triculture fermentation withSaccharomyces cerevisiaeH5S5K23,L. fermentum222, andA. pasteurianus386B, using CPSM for LAB, showed oxidation of ethanol and lactic acid produced by the yeast and LAB strain, respectively, into acetic acid and acetoin. Hence, acetic acid and acetoin are the major end metabolites of cocoa bean fermentation. All data highlight thatA. pasteurianus386B displayed beneficial functional roles to be used as a starter culture, namely, a fast oxidation of ethanol and lactic acid, and that these metabolites play a key role as substrates forA. pasteurianusin its indispensable cross-feeding interactions with yeast and LAB during cocoa bean fermentation.
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8

Kristek, S., D. Bešlo, H. Pavlović, and A. Kristek. "Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality." Czech Journal of Food Sciences 22, No. 4 (November 16, 2011): 125–32. http://dx.doi.org/10.17221/3416-cjfs.

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Abstract: Sauerkraut fermentation course was observed in 3 cycles and 4 replicates under controlled conditions (2.5% NaCl, 21°C) using starter cultures (control; Leuconostoc meseneroides – 700 mil. cfu/ml; Lactococcus lactis ssp. lactis – 500 mil. cfu/ml; preceding fermentation juice). Each of the above mentioned cycles lasted for 28 days. Microbiological and chemical characteristics of the sauerkraut during the 28-day fermentation period were investigated. Lactic acid bacteria content, the concentration of lactic acid, and pH of the medium were monitored daily. The completion of each cycle fermentation was followed by the determination of the final product organoleptic properties which were observed for 6 months with the aim to define the expiration date. The best results relative to sauerkraut quality were obtained by using starter culture L. lactis ssp. lactis, followed by fermentation conducted by natural, spontaneous sauerkraut flora (control variant). Organoleptic properties and expiration date of the final product obtained by the use of lactic acid bacterium L. mesenteroides as a starter culture were better compared to the use of sauerkraut juice obtained from the preceding fermentation cycles and possessing the best organoleptic properties.  
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9

Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.

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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.
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10

Orozco, F. G., A. Valadez-González, J. A. Domínguez-Maldonado, F. Zuluaga, L. E. Figueroa-Oyosa, and L. M. Alzate-Gaviria. "Lactic Acid Yield Using Different Bacterial Strains, Its Purification, and Polymerization through Ring-Opening Reactions." International Journal of Polymer Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/365310.

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Laboratory-scale anaerobic fermentation was performed to obtain lactic acid from lactose, using five lactic acid bacteria:Lactococcus lactis, Lactobacillus bulgaricus, L. delbrueckii, L. plantarum,andL. delbrueckii lactis. A yield of 0.99 g lactic acid/g lactose was obtained withL. delbrueckii, from which a final concentration of 80.95 g/L aqueous solution was obtained through microfiltration, nanofiltration, and inverse osmosis membranes. The lactic acid was polymerized by means of ring-opening reactions (ROP) to obtain poly-DL-lactic acid (PDLLA), with a viscosity average molecular weight (Mv) of 19,264 g/mol.
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11

Zubaidah, Elok, Mentari S. Arum, Tri D. Widyaningsih, and Aldila P. Rahayu. "Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1265–69. http://dx.doi.org/10.2174/1573401316666200217112642.

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Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.0%) and sugar (0% and 2.0%) were added, prior to inoculation with a L.casei culture at 10% (v/w). The cabbage was then incubated at 28oC for 5 days. The controlled lactic fermentation of the cabbage without culture and sugar, but with salt at 2.5% was performed. The sauerkrauts were evaluated for total lactic acid bacteria, pH, total acidity, phenolic content and DPPH scavenging activity. Results: The fermentation increased the total lactic acid bacteria counts in the sauerkrauts from 1.38 x 109to 3.86 x 109 cfu/mL, and this demonstrated significant (p<0.05) direct salt and sugar effects. The high salt and sugar concentrations also increased the total acidity, antioxidant activity and phenolic content, but lowered the pH of the sauerkrauts. The additives (L.casei culture, salt and sugar), therefore, improved the sauerkraut fermentation and antioxidant activity compared to the control. Conclusion: With added sugar and salt, L. casei improved the sauerkraut fermentation and antioxidant activity, and both sugar and salt can each be added at a low (2%) concentration for maximum effects.
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12

Roberts, J. S., and D. R. Kidd. "Lactic acid fermentation of onions." LWT - Food Science and Technology 38, no. 2 (March 2005): 185–90. http://dx.doi.org/10.1016/j.lwt.2004.05.007.

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13

HERIBAN, V., and E. ŠTURDÍK. "Fermentation production of lactic acid." Kvasny Prumysl 35, no. 11 (November 1, 1989): 328–31. http://dx.doi.org/10.18832/kp1989043.

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14

Alberto, Maria Rosa, Maria Francisca Perera, and Mario Eduardo Arena. "Lactic Acid Fermentation of Peppers." Food and Nutrition Sciences 04, no. 11 (2013): 47–55. http://dx.doi.org/10.4236/fns.2013.411a007.

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15

Lin, Hong-Ting Victor, Mei-Ying Huang, Te-Yu Kao, Wen-Jung Lu, Hsuan-Ju Lin, and Chorng-Liang Pan. "Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation." Fermentation 6, no. 1 (March 24, 2020): 37. http://dx.doi.org/10.3390/fermentation6010037.

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Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L.
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Georgala, Aikaterini. "The microbiology of Greek/Cyprus Trahanas and of Turkish Tarhana: a review of some literature data." Food Science and Applied Biotechnology 3, no. 2 (October 10, 2020): 134. http://dx.doi.org/10.30721/fsab2020.v3.i2.88.

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Greek and Cyprus Trahanas are the most popular fermented milk-cereal products of Greece and Cyprus, and are produced during summer from fresh ewes’, goats’ milk or a mixture of them. Broken wheat is then added to the fermented milk and heated to cook the mixture and then a thick paste is left to cool and cut into small pieces and left to dry (sun or oven drying). In Greek trahanas, fermentation of the lactic acid bacteria Streptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus and Lactobacillus acidophilus plays the major acid- and aroma -producing roles. A great biodiversity of microorganisms was observed during Cyprus trahanas fermentation. Lactic acid bacteria (LAB) were the predominant group, followed by yeasts. Lactococcus, Lactobacillus, and yeast species contribute greatly to its fermentation. Turkish Tarhana is the dry form of yoghurt-cereal mixture that is produced by mixing cereal flour, yoghurt, baker’s yeast (Saccharomyces cerevisiae) and cooked vegetables, salt and spices followed by fermentation for one to seven days. The fermented slurry is then air-dried and used in soup making. LAB species found in Tarhana fermentation vary depending on the raw materials, fermentation time and techniques used for its production and play an important role in lactic acid and aromatic compounds formation. Lactococcuslactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Yeasts were mainly represented by S. cerevisiae.
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17

Vaitheeswaran, Nataraja Iyer, and Gajanan S. Bhat. "Influence of lactic cultures in denaturation of whey proteins during fermentation of milk." Journal of Dairy Research 55, no. 3 (August 1988): 443–48. http://dx.doi.org/10.1017/s0022029900028697.

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SummaryUndenatured whey protein (UWP) content of skim milk acidified with lactic acid or cultured with lactic cultures was estimated by a dye-binding method. The UWP content decreased with increase in acidity and the denaturation was only partly reversible on neutralization to the original acidity. The decrease in UWP was higher in cultured milk than in the milk acidified to the same extent with lactic acid, indicating the effect of lactic cultures in denaturation of whey proteins during fermentation of milk. Among the lactic cultures the denaturation effect of Lactobacillus delbrueckii subsp. bulgaricus was highest, followed by Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lact. lactis biovar diacetylactis. Denaturation of whey proteins by lactic cultures was found to be partly irreversible.
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18

Ciosek, Aneta, Katarzyna Fulara, Olga Hrabia, Paweł Satora, and Aleksander Poreda. "Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions." Biomolecules 10, no. 12 (November 25, 2020): 1599. http://dx.doi.org/10.3390/biom10121599.

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The bioavailability of minerals, such as zinc and magnesium, has a significant impact on the fermentation process. These metal ions are known to influence the growth and metabolic activity of yeast, but there are few reports on their effects on lactic acid bacteria (LAB) metabolism during sour brewing. This study aimed to evaluate the influence of magnesium and zinc ions on the metabolism of Lactobacillus brevis WLP672 during the fermentation of brewers’ wort. We carried out lactic acid fermentations using wort with different mineral compositions: without supplementation; supplemented with magnesium at 60 mg/L and 120 mg/L; and supplemented with zinc at 0.4 mg/L and 2 mg/L. The concentration of organic acids, pH of the wort and carbohydrate use was determined during fermentation, while aroma compounds, real extract and ethanol were measured after the mixed fermentation. The addition of magnesium ions resulted in the pH of the fermenting wort decreasing more quickly, an increase in the level of L-lactic acid (after 48 h of fermentation) and increased concentrations of some volatile compounds. While zinc supplementation had a negative impact on the L. brevis strain, resulting in a decrease in the L-lactic acid content and a higher pH in the beer. We conclude that zinc supplementation is not recommended in sour beer production using L. brevis WLP672.
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19

Pereira, Gilberto Vinícius de Melo, Maria Gabriela da Cruz Pedrozo Miguel, Cíntia Lacerda Ramos, and Rosane Freitas Schwan. "Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture." Applied and Environmental Microbiology 78, no. 15 (May 25, 2012): 5395–405. http://dx.doi.org/10.1128/aem.01144-12.

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ABSTRACTSpontaneous cocoa bean fermentations performed under bench- and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (withSaccharomyces cerevisiaeas the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentumandLactobacillus plantarumwere the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicaliswas the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strainsL. fermentumUFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol),S. cerevisiaeUFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), andAcetobacter tropicalisUFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.
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Oliveira, Roselene Ferreira, Heron Oliveira dos Santos Lima, and Mirela Vanin dos Santos Lima. "Obtaining lactic acid by descontinuous fermentation using different fermentative media." Revista Brasileira de Pesquisa em Alimentos 1, no. 1 (May 1, 2010): 11. http://dx.doi.org/10.14685/rebrapa.v1i1.2.

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<p>Lactic acid has multiple uses in several industries such as food, cereal derivates, beverage, cosmetic, chemical and pharmaceutical. Due to its wide applicability the process to obtain lactic acid is one of the most studied processes. The aim of this study was to produce lactic acid using fermentation of cassava meal (residue from cleaning the flour mill) and cassava starch (amilacious fractions of tuberous root raw materials) previously hydrolyzed and supplemented. The fermentation of both cassava meal and cassava starch was carried out using a solution at 18% (m/v), previously hydrolyzed with thermostable alpha amylase (Termamyl 120L) and amyloglucosidase (AMG 300L); supplemented with yeast extract and peptone. The microorganism, Lactobacillus casei, was inoculated under the following process conditions: pH 6.4; at 37&deg;C and agitation at 100 rpm for 96 hours. The process was periodically surveyed in order to analyze the concentration of lactic acid; concentration of reducing sugars; pH; biomass and cellular feasibility. The analysis of the results permits to conclude that both cassava meal and cassava starch are promising raw materials for obtaining lactic acid by fermentative media.</p><p>&nbsp;</p><p><span>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.2</a></span></p><p>&nbsp;</p>
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Hábová, V., K. Melzoch, M. Rychtera, L. Přibyl, and V. Mejta. "Application of electrodialysis for lactic acid recovery." Czech Journal of Food Sciences 19, No. 2 (February 7, 2013): 73–80. http://dx.doi.org/10.17221/6579-cjfs.

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The paper deals with the possibility of using two-stage electrodialysis for recovery of lactic acid from model solutions and from fermentation broth. In the first step lactate was concentrated with desalting electrodialysis using ion exchange membranes Ralex (Mega,Czech Republic). The highest final concentration of 111 g/l was reached in the concentrate, it means an increase more than 2.5-times in comparison with the initial concentration. At the most 2 g of lactate per litre remained in the feed. The second step was the electroconversion of sodium lactate to lactic acid by water-splitting electrodialysis with the bipolar membranes Neosepta (Tokuyama Corp.,Japan). The final lactic acid concentration of 157 g/l was reached in the diluate. Total required energy in both electrodialysis processes consisting of the energy consumption for lactate transfer and for its electroconversion to lactic acid was 142 Wh/mol. The fermentation broth was decolourised before electrodialysis experiments. The best decolourisation capacity was shown by granulated active charcoal filled in the column operated by a slow flow of broth.
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22

Wuyts, Sander, Wannes Van Beeck, Eline F. M. Oerlemans, Stijn Wittouck, Ingmar J. J. Claes, Ilke De Boeck, Stefan Weckx, Bart Lievens, Luc De Vuyst, and Sarah Lebeer. "Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria." Applied and Environmental Microbiology 84, no. 12 (April 13, 2018): e00134-18. http://dx.doi.org/10.1128/aem.00134-18.

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ABSTRACTSpontaneous vegetable fermentations, with their rich flavors and postulated health benefits, are regaining popularity. However, their microbiology is still poorly understood, therefore raising concerns about food safety. In addition, such spontaneous fermentations form interesting cases of man-made microbial ecosystems. Here, samples from 38 carrot juice fermentations were collected through a citizen science initiative, in addition to three laboratory fermentations. Culturing showed thatEnterobacteriaceaewere outcompeted by lactic acid bacteria (LAB) between 3 and 13 days of fermentation. Metabolite-target analysis showed that lactic acid and mannitol were highly produced, as well as the biogenic amine cadaverine. High-throughput 16S rRNA gene sequencing revealed that mainly species ofLeuconostocandLactobacillus(as identified by 8 and 20 amplicon sequence variants [ASVs], respectively) mediated the fermentations in subsequent order. The analyses at the DNA level still detected a high number ofEnterobacteriaceae, but their relative abundance was low when RNA-based sequencing was performed to detect presumptive metabolically active bacterial cells. In addition, this method greatly reduced host read contamination. Phylogenetic placement indicated a high LAB diversity, with ASVs from nine different phylogenetic groups of theLactobacillusgenus complex. However, fermentation experiments with isolates showed that only strains belonging to the most prevalent phylogenetic groups preserved the fermentation dynamics. The carrot juice fermentation thus forms a robust man-made microbial ecosystem suitable for studies on LAB diversity and niche specificity.IMPORTANCEThe usage of fermented food products by professional chefs is steadily growing worldwide. Meanwhile, this interest has also increased at the household level. However, many of these artisanal food products remain understudied. Here, an extensive microbial analysis was performed of spontaneous fermented carrot juices which are used as nonalcoholic alternatives for wine in a Belgian Michelin star restaurant. Samples were collected through an active citizen science approach with 38 participants, in addition to three laboratory fermentations. Identification of the main microbial players revealed that mainly species ofLeuconostocandLactobacillusmediated the fermentations in subsequent order. In addition, a high diversity of lactic acid bacteria was found; however, fermentation experiments with isolates showed that only strains belonging to the most prevalent lactic acid bacteria preserved the fermentation dynamics. Finally, this study showed that the usage of RNA-based 16S rRNA amplicon sequencing greatly reduces host read contamination.
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Abdullah, Abdullah. "Solid And Liquid Pineapple Waste Utilization For Lactic Acid Fermentation." Reaktor 11, no. 1 (June 12, 2017): 50. http://dx.doi.org/10.14710/reaktor.11.1.50-52.

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The liquid and solid pineapple waste contain mainly sucrose, glucose,fructose, and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid. Recently, lactic acid has been considered to be an important raw material for production of biodegradable lactate polymer, the experiments were carried out in batch fermentation using the liquid and solid pineapple waste to produce lactic acid. The anaerobic fermentation of lactic acis were performed at 40 0C, ph 6, 5% inocolum, and 50 rpm. Initially results show that the liquid pineapple waste by using Lactobacillus delbrueckii can be used as carbon source for lactic acid fermentation. The production of lactic acid are found to be 79% yield, while only 56% yield was produced y using solid waste.Keywords : Lactic acid fermentation, Pineapple waste, Lactobacillus delbrueckii
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Papadelli, Marina, Georgia Zoumpopoulou, Marina Georgalaki, Rania Anastasiou, Eugenia Manolopoulou, Ioanna Lytra, Kostas Papadimitriou, and Effie Tsakalidou. "Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)." Polish Journal of Microbiology 64, no. 3 (September 18, 2015): 265–71. http://dx.doi.org/10.5604/01.3001.0009.2121.

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The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.
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Markovic, Milica, Sinisa Markov, Dusanka Pejin, Ljiljana Mojovic, Maja Vukasinovic, Jelena Pejin, and Natasa Jokovic. "The possibility of lactic acid fermentation in the triticale stillage." Chemical Industry and Chemical Engineering Quarterly 17, no. 2 (2011): 153–62. http://dx.doi.org/10.2298/ciceq100916065m.

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Triticale stillage is a by-product of the bioethanol production. A research was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken in consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and rise of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower then in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.
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Senedese, Ana Lívia Chemeli, Rubens Maciel Filho, and Maria Regina Wolf Maciel. "L-Lactic Acid Production byLactobacillus rhamnosusATCC 10863." Scientific World Journal 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/501029.

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Lactic acid has been shown to have the most promising application in biomaterials as poly(lactic acid).L. rhamnosusATCC 10863 that produces L-lactic acid was used to perform the fermentation and molasses was used as substrate. A solution containing 27.6 g/L of sucrose (main composition of molasses) and 3.0 g/L of yeast extract was prepared, considering the final volume of 3,571 mL (14.0% (v/v) inoculum). Batch and fed batch fermentations were performed with temperature of 43.4°C and pH of 5.0. At the fed batch, three molasses feed were applied at 12, 24, and 36 hours. Samples were taken every two hours and the amounts of lactic acid, sucrose, glucose, and fructose were determined by HPLC. The sucrose was barely consumed at both processes; otherwise the glucose and fructose were almost entirely consumed. 16.5 g/L of lactic acid was produced at batch and 22.0 g/L at fed batch. Considering that lactic acid was produced due to the low concentration of the well consumed sugars, the final amount was considerable. The cell growth was checked and no substrate inhibition was observed. A sucrose molasses hydrolysis is suggested to better avail the molasses fermentation with this strain, surely increasing the L-lactic acid.
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Mladenovic, Dragana, Aleksandra Djukic-Vukovic, Jelena Pejin, Suncica Kocic-Tanackov, and Ljiljana Mojovic. "Opportunities, perspectives and limits in lactic acid production from waste and industrial by-products." Chemical Industry 70, no. 4 (2016): 435–49. http://dx.doi.org/10.2298/hemind150403050m.

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In line with the goals of sustainable development and environmental protection today great attention is directed towards new technologies for waste and industrial by-products utilization. Waste products represent potentially good raw material for production other valuable products, such as bioethanol, biogas, biodiesel, organic acids, enzymes, microbial biomass, etc. Since the first industrial production to the present, lactic acid has found wide application in food, cosmetic, pharmaceutical and chemical industries. In recent years, the demand for lactic acid has been increasing considerably owing to its potential use as a monomer for the production of poly-lactic acid (PLA) polymers which are biodegradable and biocompatible with wide applications. Waste and industrial by-products such are whey, molasses, stillage, waste starch and lignocellulosic materials are a good source of fermentable sugars and many other substances of great importance for the growth of microorganisms, such as proteins, minerals and vitamins. Utilization of waste products for production of lactic acid could help to reduce the total cost of lactic acid production and except the economic viability of the process offers a solution of their disposal. Fermentation process depends on chemical and physical nature of feedstocks and the lactic acid producer. This review describes the characteristics, abilities and limits of microorganisms involved in lactic acid production, as well as the characteristics and types of waste products for lactic acid production. The fermentation methods that have been recently reported to improve lactic acid production are summarized and compared. In order to improve processes and productivity, fed-batch fermentation, fermentation with immobilized cell systems and mixed cultures and opportunities of open (non-sterilized) fermentation have been investigated.
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Si, Huazhe, Hanlu Liu, Zhipeng Li, Weixiao Nan, Chunai Jin, Yutong Sui, and Guangyu Li. "Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage." Animal Production Science 59, no. 8 (2019): 1528. http://dx.doi.org/10.1071/an16008.

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Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.
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Si, Huazhe, Hanlu Liu, Zhipeng Li, Weixiao Nan, Chunai Jin, Yutong Sui, and Guangyu Li. "Corrigendum to: Effect of Lactobacillus plantarum and Lactobacillus buchneri addition on fermentation, bacterial community and aerobic stability in lucerne silage." Animal Production Science 59, no. 8 (2019): 1584. http://dx.doi.org/10.1071/an16008_co.

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Changes in the microbial community are closely related to the fermentation of silage. However, how host genetic variation shapes the community structure of the silage microbiota and its metabolic phenotype is poorly understood. The objective of present study was to evaluate the effects of the application of the homo-fermentative Lactobacillus plantarum and hetero-fermentative Lactobacillus buchneri strains to lucerne silage on the fermentation characteristics, aerobic stability, and microbial community and their correlations. The three silages treated with L. plantarum or L. buchneri were well preserved and had significantly lower pH values, butyric acid, propionic acid, and ammonia-N concentrations, and significantly higher residual water-soluble carbohydrate, dry matter and lactic acid contents than the controls. The treated groups had more lactic acid bacteria and lower quantities of other bacteria in their microbial communities. Inoculation of lactic acid bacteria influenced the abundances of other bacteria and controlled the silage fermentation characteristics. L. buchneri inhibited the abundance of Enterobacter_ludwigii to increase the crude protein content, L. plantarum improve the neutral detergent fibre content by affecting the abundance of Arthrobacter_sp._Ens13. In conclusion, the application of L. plantarum and L. buchneri improved the quality of lucerne silage fermentation, and L. buchneri resulted in greater improvements after aerobic exposure.
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30

Radulovic, Zorica, Aleksandra Martinovic, Dragoslava Radin, and D. Obradovic. "Lactic acid bacteria strains isolated from Sjenica cheese." Biotehnologija u stocarstvu 20, no. 3-4 (2004): 49–54. http://dx.doi.org/10.2298/bah0404049r.

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Lactic acid bacteria strains isolated from autochthonous cheeses of Sjenica were investigated. In those products, where starters were not added fermentation occurred as a result of natural flora present in the surrounding environment. Forty thermophilic, mesophilic and citrat+ LAB strains were isolated by selective mediums (MRS agar, LM17 agar and LDC agar) from 5 samples of Sjenica-cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 13 strains of LAB, were selected for further analysis. On the basis of lactose fermentation way and acid production in 1% reconstituted skimed milk, 6 strains were selected. Determination of these strains by API 50 CHL and Rapid ID 32 Strep tests showed that 2 strains belonged to the Lactococcus lactis ssp. lactis, 2 strains to the Lactococcus lactis ssp. cremoris and 2 strains to the Lactobacillus para.paracasei.
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31

TSUJI, Kenji. "Lactic Acid Bacteria in Whisky Fermentation." JOURNAL OF THE BREWING SOCIETY OF JAPAN 89, no. 7 (1994): 530–35. http://dx.doi.org/10.6013/jbrewsocjapan1988.89.530.

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32

Milcent, S. "Clarification of lactic acid fermentation broths." Separation and Purification Technology 22-23, no. 1-2 (March 1, 2001): 393–401. http://dx.doi.org/10.1016/s1383-5866(00)00124-6.

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33

Hammes, Walter P., Annegret Bantleon, and Seunghwa Min. "Lactic acid bacteria in meat fermentation." FEMS Microbiology Letters 87, no. 1-2 (September 1990): 165–74. http://dx.doi.org/10.1111/j.1574-6968.1990.tb04886.x.

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34

Mushegian, A. A. "Bacteria stop fermentation with lactic acid." Science Signaling 9, no. 457 (December 6, 2016): ec288-ec288. http://dx.doi.org/10.1126/scisignal.aal5141.

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35

Yabannavar, V. M., and D. I. C. Wang. "Extractive fermentation for lactic acid production." Biotechnology and Bioengineering 37, no. 11 (May 1991): 1095–100. http://dx.doi.org/10.1002/bit.260371115.

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36

Chen, C., and L. K. Ju. "Coupled lactic acid fermentation and adsorption." Applied Microbiology and Biotechnology 59, no. 2-3 (July 1, 2002): 170–74. http://dx.doi.org/10.1007/s00253-002-1016-6.

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37

Martin, Antonio M. "Lactic acid fermentation-aided biomass conversion." Renewable Energy 9, no. 1-4 (September 1996): 942–45. http://dx.doi.org/10.1016/0960-1481(96)88435-7.

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38

Matejčeková, Zuzana, Elena Dujmić, Denisa Liptáková, and Ľubomír Valík. "Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1." Food Science and Technology International 25, no. 2 (October 4, 2018): 141–49. http://dx.doi.org/10.1177/1082013218803257.

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Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Thus, growth dynamics of the lactic acid bacteria of the Fresco DVS 1010 culture ( Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris, Streptococcus salivarius spp. thermophilus) during liquid-state fermentation of soya mashes and pH values within the process were analyzed in this study. Although milk is the most typical growth medium for the lactic acid bacteria, presumable viable counts of Fresco culture reached levels 109 CFU ml−1 after 8 h, representing 2–3 log increase in comparison to initial state (specific growth rates ranged from 1.06 to 1.64 h−1). After 21 days of storage period, the pH levels in the products were reduced to 4.50–4.70, representing a decrease of about 1.5–1.7 units. All prepared soybean products contained detectable amounts of raffinose-series oligosaccharides (0.25–0.68 g per 100 g) that were reduced in average by about 30.5% during period of 21 days.
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39

Hasanuddin, Hasanuddin. "The Lactic Acid Bacteria in Fermented Durian (D. Zibethinus )." AGRITROPICA : Journal of Agricultural Sciences 4, no. 1 (May 31, 2021): 75–81. http://dx.doi.org/10.31186/j.agritropica.4.1.75-81.

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Lactic acid (C2H5COOH) is the organic acid that can serve as a food preservation. The group of bacteria which can produce lactic acid in their fermentation process known as Lactic Acid Bacteria (LAB). A fundamental biochemical change of fermentation is that an acidic environment is created. Many harmful organisms cannot exist in acidic solution so the fermentation productions are save to eat. Fermented Durian is the fermented food prepared from spontaneous fermentation of durian (Durio zibethinus) with or without salt by wild bacteria. The research was conducted to isolate and identify lactic acid bacteria in tempoyak. The data in this study were laboratory analysis. Samples were collected weekly in a month analyzed microbiologically from traditionl markets in Bengkulu. There were four species of lactic acid bacteria involved in fermented durian namely Leuconostoc mesentroides, Pediococcus acidilactici, Lactobacillus plantarum, and Lactobacillus curvatus.
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40

Seankham, Soraya, Senad Novalin, and Suwattana Pruksasri. "Kinetics and adsorption isotherm of lactic acid from fermentation broth onto activated charcoal." Chemical Industry and Chemical Engineering Quarterly 23, no. 4 (2017): 515–21. http://dx.doi.org/10.2298/ciceq160511004s.

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Activated charcoal was applied for the recovery of lactic acid in undissociated form from fermentation broth. Lactic acid was obtained from the fermentation of Lactobacillus casei TISTR 1340 using acid hydrolyzed Jerusalem artichoke as a carbon source. The equilibrium adsorption isotherm and kinetics for the lactic acid separation were investigated. The experimental data for lactic acid adsorption from fermentation broth were best described by the Freundlich isotherm and the pseudo-second order kinetics with R2 values of 0.99. The initial adsorption rate was 41.32 mg/g?min at the initial lactic acid concentration of 40 g/L.
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Posokina, Nataliya E., and Anna I. Zakharova. "Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage." Vegetable crops of Russia, no. 4 (September 7, 2019): 80–84. http://dx.doi.org/10.18619/2072-9146-2019-4-80-84.

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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.
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Utami, Tyas, Giyarto Giyarto, Titik F. Djaafar, and Endang S. Rahayu. "Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage." Indonesian Food and Nutrition Progress 13, no. 1 (September 10, 2014): 11. http://dx.doi.org/10.22146/jifnp.116.

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Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
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Okano, Kenji, Qiao Zhang, Satoru Shinkawa, Shogo Yoshida, Tsutomu Tanaka, Hideki Fukuda, and Akihiko Kondo. "Efficient Production of Optically Pure d-Lactic Acid from Raw Corn Starch by Using a Genetically Modified l-Lactate Dehydrogenase Gene-Deficient and α-Amylase-Secreting Lactobacillus plantarum Strain." Applied and Environmental Microbiology 75, no. 2 (November 14, 2008): 462–67. http://dx.doi.org/10.1128/aem.01514-08.

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ABSTRACT In order to achieve direct and efficient fermentation of optically pure d-lactic acid from raw corn starch, we constructed l-lactate dehydrogenase gene (ldhL1)-deficient Lactobacillus plantarum and introduced a plasmid encoding Streptococcus bovis 148 α-amylase (AmyA). The resulting strain produced only d-lactic acid from glucose and successfully expressed amyA. With the aid of secreting AmyA, direct d-lactic acid fermentation from raw corn starch was accomplished. After 48 h of fermentation, 73.2 g/liter of lactic acid was produced with a high yield (0.85 g per g of consumed sugar) and an optical purity of 99.6%. Moreover, a strain replacing the ldhL1 gene with an amyA-secreting expression cassette was constructed. Using this strain, direct d-lactic acid fermentation from raw corn starch was accomplished in the absence of selective pressure by antibiotics. This is the first report of direct d-lactic acid fermentation from raw starch.
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44

Lee, Jung-Bok, Woo-Hong Joo, and Gi-Seok Kwon. "Biological Activities of Solid-fermentation Garlic with Lactic Acid Bacteria." Journal of Life Science 26, no. 4 (April 30, 2016): 446–52. http://dx.doi.org/10.5352/jls.2016.26.4.446.

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45

Peter Szucs, Judit, Agnes Suli, Timea Suli Zakar, Elizabet Berecz, and Mate Pek. "Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 127–32. http://dx.doi.org/10.14232/rard.2018.1-2.127-132.

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The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study: Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage. Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.
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Vidra, Aladár, and Áron Németh. "Whey utilization in a two-stage fermentation process." Waste Treatment and Recovery 2, no. 1 (December 20, 2017): 17–20. http://dx.doi.org/10.1515/lwr-2017-0004.

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Abstract Whey is a major by-product of the cheese and dairy industry and has valuable nutritional constituents, however poses a major environmental risk if disposed of without prior treatment. The main components of whey except of water are lactose, lactic acid, soluble proteins, lipids, vitamins and mineral salts which give a very high biochemical oxygen demand (BOD) and chemical oxygen demand (COD) load (30,000 - 50,000 ppm and 60.000 - 80,000 ppm, respectively) to the whey. This composition provides adequate nitrogen and carbon source to be utilized by microorganisms. The aim of this study was to examine the whey utilization in a two-stage fermentation process using Lactobacillus species and Propionibacterium acidipropionici. In the first stage Lactobacillus species utilise the main part of the nitrogen source while covert lactose content to lactic acid. In the second stage Propionibacterium acidipropionici utilize lactic acid and produce propionic acid. This two-stage fermentation process can be a feasible option, both for bioremediation of whey and production of propionic acid from waste sources. High lactose conversion (>90%) to lactic acid was achieved at the first stage, but its conversion to propionic acid during the second stage was insufficient (~30%). The COD was successfully decreased during the fermentations.
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Oh, Euhlim. "Dynamic Modeling of Lactic Acid Fermentation Metabolism with Lactococcus lactis." Journal of Microbiology and Biotechnology 21, no. 2 (February 2011): 162–69. http://dx.doi.org/10.4014/jmb.1007.07066.

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YASAR, Sulhattin, and Ramazan TOSUN. "A Fast and Robust FTIR-ATR Coupled Chemometric Determination of Chemical and Molecular Structure of Wheat (Triticum aestivum L.) under a Series of Microbial Fermentation Processes." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 78, no. 1 (May 14, 2021): 64. http://dx.doi.org/10.15835/buasvmcn-asb:2020.0016.

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This study aimed to ferment wheat grain by optimised bacteria, yeast and fungal fermentations. Crude protein, tannin, phytic acid and lactic acid contents of samples taken at 24 h intervals determined by chemical methods were compared with those of infrared (IR) spectro-chemometry. Secondary protein components were further quantified with IR spectra deconvolution method. The results indicated that some fermentations increased crude protein of wheat, whilst its tannin and phytic acid degraded in all fermentations. Wheat enriched with lactic acid content in all fermentations. FT-IR spectroscopic method accurately (99.99% of recovery) and precisely (regression coefficient of prediction R2 = 0.999, P <0.0001) predicted these nutrient contents. Fermentation positively caused a re-organised secondary protein conformation; the percentages of β-sheet and α-helix increased by 68 and 140%, respectively, whereas the random coil decreased by 63%. FT-IR spectrometry combined with suitable chemometric tools provided a fast and robust monitoring of chemical and structural changes during microbial fermentation.
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Li, Miao, Kai Li, and Hao Song. "The Contents of Organic Acids of Natural Vegetable and Fruit Fermentation Broth." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 761. http://dx.doi.org/10.1093/cdn/nzaa052_030.

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Abstract Objectives The natural fermentation broth of vegetables and fruits is produced by anaerobic fermentation of vegetables and fruits, so as to form a fermentation beverage with complex components. Some components in the fermentation broth can promote digestion and absorption, alleviate constipation and beautify the face. Fruit and vegetable fermentation can be added into baking products to make natural yeast bread with good flavor and long shelf life. The fermentation broth has broad market application prospects. The contents of organic acids may play an important role in the flavor and nutrition of the natural fermentation broth of vegetables and fruits, which are still under researching. Methods HPLC (High Performance Liquid Chromatography) was used to detect the contents of several kinds of organic acids, such as acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid. Results The contents of acetic acid, lactic acid, oxalic acid, citric acid, succinic acid, tartaric acid in compound natural fermentation broth (grapefruit + apple + lemon) was 5.650 mg/mL, 0.171 mg/mL, 0.013 mg/mL, 0.213 mg/mL, 0.763 mg/mL, 0.628 mg/mL. Conclusions The contents of organic acids were significantly different among different natural fermentation liquors of vegetables and fruits due to different raw materials, formulations and fermentation time. Funding Sources Beijing Yiqing Holding Co., Ltd.
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Nikiforova, A. P., S. N. Khazagaeva, and I. S. Khamagaeva. "STUDY OF FERMENTATION PROCESS OF BAIKAL OMUL WITH THE USE OF LACTIC ACID BACTERIA." Bulletin оf Kamchatka State Technical University, no. 55 (2021): 17–28. http://dx.doi.org/10.17217/2079-0333-2021-55-17-28.

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The article describes fermentation process of the Baikal omul with the bacterial concentrate containing Lactobacillus sakei LSK-104. pH and microbiological analyses were used as indicators of biochemical activity of lactic acid bacteria. As found, during fermentation of omul, pH of the muscle tissue in the experimental sample decreased faster and reached 5.05 at 14 days of fermentation, while in the control sample the pH value was 6.28. It can be explained by the formation of organic acids during the fermentation with lactic acid bacteria L. sakei LSK-104. In this case, the number of viable cells reacheed a maximum value of 1011 CFU/g. The lactic acid fermentation process in brine proceeded more intensively than in the muscle tissue. The data obtained in this study expand our understanding of the adaptive mechanisms that ensure survival of L. sakei LSK-104 under unfavorable cultivation conditions
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