Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine (Lupinus angustifolius L.) seeds

2020 ◽  
pp. 128852
Author(s):  
Laaksonen Oskar ◽  
Kahala Minna ◽  
Marsol-Vall Alexis ◽  
Blasco Lucia ◽  
Järvenpää Eila ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lupinus Angustifolius ◽  
Lactic Acid Fermentation ◽  
Chemical Quality ◽  
Acid Fermentation

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation

1991 ◽  
Vol 14 (3-4) ◽  
pp. 277-286 ◽  
Author(s):  
L. Camacho ◽  
C. Sierra ◽  
D. Marcus ◽  
E. Guzmán ◽  
R. Campos ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Nutritional Quality ◽  
Lupinus Albus ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

scholarly journals STUDY ABOUT THE INFLUENCE OF SOME FACTORS ABOUT THE LACTIC ACID FERMENTATION OF CARROT JUICES

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Magda Gabriela Bratu ◽  
Lavinia Buruleanu ◽  
Daniela Avram
Keyword(s):  
Amino Acids ◽  
Ascorbic Acid ◽  
Lactic Acid ◽  
Raw Materials ◽  
Lactic Acid Fermentation ◽  
Total Acidity ◽  
Acid Fermentation ◽  
Heat Treated ◽  
Initial Content

The influence of the storage time of vegetables - raw materials, the influence of fermentation temperature and the influence of the glucose addition about the lactic acid fermentation unfolding has been studied. Fresh carrots and carrots stored five months were pressed to raw juice and heat-treated at 70 degrees C for 20 minutes in the aim of destroy the undesirable microorganisms. Carrot juices were inoculated with lactic acid bacteria isolated from epiphytic microbiota at the concentration of 4x105 UFC/ml and fermented in a thermostat for 96 hours. During the fermentation the following analytical parameters were established: reducing sugars, total acidity, pH, amino acids content, nitrites content, ascorbic acid content. During fermentation the pH of carrot juices decreases from 6,15 to 3,99, while the total acidity increases from 0,06 to 1,62% (as lactic acid). Less than 25% of the initial content of ascorbic acid rests in the juices after 96 hours of fermentation. The amino acids content of juices, expressed as g N2/100g, increase with a middle of 50% in 96 hours, due of the proteins decomposition. The pre-digestion of these compounds improve the nutritional quality of the lactofermented juices. We found that the glucose supplement hasn’t a significant influence about the lactic acid accumulation. Also, at the end of the period of study, we found that the substratum metabolization was difficult in the sample with 1% glucose initial added. The quality of the raw materials, especially concerning the sugars content and the total acidity at the beginning of the fermentation process is important because a rapidly increase of acidity minimizes the influence of spoilage bacteria. To proceed from the results of the sensory analysis and the results of the chemical analysis we recommend stopping the fermentation of these juices after 72 hours.

The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

LWT ◽  
2014 ◽  
Vol 56 (2) ◽  
pp. 445-450 ◽  
Author(s):  
Elena Bartkiene ◽  
Gerhard Schleining ◽  
Grazina Juodeikiene ◽  
Daiva Vidmantiene ◽  
Vita Krungleviciute ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Biogenic Amines ◽  
Volatile Compounds ◽  
Lactic Acid Fermentation ◽  
Wheat Bread ◽  
Acid Fermentation

scholarly journals Influence of min-a-zel plus and maize meal addition on the quality of lucerne silage

2004 ◽  
Vol 49 (2) ◽  
pp. 187-192 ◽  
Author(s):  
Nenad Djordjevic ◽  
Goran Grubic ◽  
Milan Adamovic ◽  
Viliman Koljajic
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Biochemical Changes ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Quality Class ◽  
Maize Meal ◽  
Silage Quality ◽  
Favorable Conditions

The influence of mineral adsorbent Min-A-Zel Plus (5 g/kg) and maize meal (25 and 50 g/kg) used alone or combined, on chemical composition, biochemical changes and quality of lucerne silage was investigated. Based on the obtained data, it can be concluded that addition of Min-A-Zel Plus reduces aminogenesis, while the use of maize meal alone or with zeolite favorable conditions are achieved for lactic acid fermentation, so that the quality of obtained silages is better by one quality class. To achieve better effects of silage quality, the use of combination of mineral adsorbent with carbohydrate additives is recommended.

Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

2010 ◽  
Vol 122 (3) ◽  
pp. 656-661 ◽  
Author(s):  
P.K. Chelule ◽  
H.P. Mbongwa ◽  
S. Carries ◽  
N. Gqaleni
Keyword(s):  
Lactic Acid ◽  
South African ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation
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