scholarly journals Note: How Do Processing Conditions Affect the Microflora of the Sweet Pomace of White Grapes from Vinho Verde?

1995 ◽  
Vol 1 (2-3) ◽  
pp. 129-136 ◽  
Author(s):  
M.L. Silva ◽  
F.X. Malcata ◽  
T.A. Hogg
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Factorial Design ◽  
Tartaric Acid ◽  
Anaerobic Fermentation ◽  
Grape Pomace ◽  
Combined Effects ◽  
Processing Conditions ◽  
Processing Parameter ◽  
Distilled Beverages

The independent and combined effects of the addition of tartaric acid, the addition of pectinases, and the time of fermentation (and the material of the container) on the specific rates of death of lactic acid bacteria and yeasts were experimentally evaluated through a full (or fractional) two-way factorial design for pomace fermentation from the Alvarinho (and the Loureiro) varieties. Microbes present in the pomace prior to fermentation were identified in a preliminary fashion. Knowledge of the behavior of the microflora in grape pomace as a function of each major processing parameter during the step of anaerobic fermentation is important in attempts to eventually standardize and optimize the manufacture of these distilled beverages.

scholarly journals Tolerance of autochthonous lactic acid bacteria to different processing conditions in vitro

2020 ◽  
Vol 47 (2) ◽  
pp. 119-129
Author(s):  
Mirjana Grujović ◽  
Katarina Mladenović ◽  
Ljiljana Čomić
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Starter Cultures ◽  
Processing Conditions ◽  
Dairy Processing ◽  
Nacl Concentration ◽  
Different Temperatures

In this paper, the effect of different temperatures, pH, and NaCl concentration on the growth of autochthonous lactic acid bacteria isolated from traditionally made Serbian cheese (Sokobanja area) was investigated by using the spectrophotometric method. Growth of tested Lactobacillus (Lb. fermentum, Lb. plantarum, and Lb. brevis) and Lactococcus lactis subsp. lactis biovar. diacetylactis five isolates were better in acidic pH, while the growth of Enterococcus isolates (E. durans, E. faecium, and E. faecalis) was better in basic pH, at 37 °C. At 4 °C after 24 h, none of the tested bacteria showed growth. Since the autochthonous isolates were tolerant to a tested range of dairy processing conditions, further studies need to include the characterization of enzymatic activity of selected isolates, as well as the ability to use these isolates like starter cultures or food supplements in dairy or non-dairy products.

Combined effects of plant and cell-free extracts of lactic acid bacteria on biogenic amines and bacterial load of fermented sardine stored at 3 ± 1 °C

2018 ◽  
Vol 24 ◽  
pp. 127-136 ◽  
Author(s):  
Esmeray Kuley ◽  
Mustafa Durmus ◽  
Yilmaz Ucar ◽  
Ali Riza Kosker ◽  
Elif Tugçe Aksun Tumerkan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Bacterial Load ◽  
Combined Effects

Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus

1992 ◽  
Vol 55 (8) ◽  
pp. 583-587 ◽  
Author(s):  
ROSA H. LUCHESE ◽  
JOSÉ F. P. MARTINS ◽  
WILKIE F. HARRIGAN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Model System ◽  
Medium Composition ◽  
Mold Growth ◽  
Processing Conditions ◽  
Irradiated Meat ◽  
Incubation Temperatures

The effect on aflatoxin production by Aspergillus parasiticus of eight individual strains of Pediococcus and Lactobacillus was determined. The study was conducted in an axenic cultural system in which irradiated meat was employed in the formulation of a meat medium. The medium composition and incubation temperatures were simulations of Brazilian salami processing conditions. All single cultures of A. parasiticus supported aflatoxin production. More aflatoxin was produced in samples treated by the addition of lactic acid than in nontreated ones. Aflatoxin was not detected when A. parasiticus was grown with lactic acid bacteria, although visible mold growth was observed in all such cultures.

scholarly journals Optimum condition of Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum producing yoghurt starter

2021 ◽  
Vol 888 (1) ◽  
pp. 012037
Author(s):  
A Sukma ◽  
O R Anggraini ◽  
Y F Kurnia ◽  
E Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Optimum Condition ◽  
Factorial Design ◽  
Lactobacillus Plantarum ◽  
Research Method ◽  
Incubation Temperature ◽  
Ph Value ◽  
Lactobacillus Fermentum ◽  
Bacterial Cultures

Abstract The study aimed to reveal the interaction of temperature and duration of incubation onto total LAB yogurt starter producer. The bacteria inoculated was used are Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum. The research method was used are randomized block factorial design was A factor variety of temperature A1 (25 0C), A2 (30 0C), A3 (37 0C), and A4 (42 0C), then B factor range of duration of incubation B1 (12 h), B2 (18 h) and B3 (24 h) within three replications. Best treatment determined by the highest Lactic Acid Bacteria (LAB) level consisted of treatment. Only the best treatment will analyze the proximate. The result showed an interaction between temperature and duration onto total LAB on the yogurt starter producer. It can be concluded that the best results from starter yogurt using three bacterial cultures were obtained at an incubation temperature of 370C for 18 hours with the number of LAB is 5,5 x 1010. Proximate results are the pH value of 4.46, Total Titrations Acid 2.20%, the water content of 82.48%, the protein content of 6.39%, and fat content of 4.36%.

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

scholarly journals Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Pilar Santamaría ◽  
Rosa López ◽  
Carmen Tenorio ◽  
Isabel López-Alfaro
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Red Wine ◽  
Selection Process ◽  
Clonal Diversity ◽  
Oenococcus Oeni ◽  
Processing Conditions ◽  
La Rioja ◽  
Isolated Species

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, onlyOenococcus oeniwas detected. Although the clonal diversity ofO. oenistrains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes ofO. oeniwere isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process.

Effects of Silage Additives on Biogas Production of Hybrid Penisetum

2014 ◽  
Vol 1070-1072 ◽  
pp. 112-120 ◽  
Author(s):  
Ran Xu ◽  
Bao Yi Zhang ◽  
Fu Yu Yang
Keyword(s):  
Lactic Acid ◽  
Anaerobic Digestion ◽  
Lactic Acid Bacteria ◽  
Anaerobic Fermentation ◽  
Biogas Production ◽  
Methane Yield ◽  
Fermentation Performance ◽  
Silage Additives ◽  
Positive Effect

This study investigated the effects of silage additives on the anaerobic digestion performance of hybrid penisetum to produce methane. Specifically, we evaluated the effects of adding lactic acid bacteria (0, 1.0×105, 1.5×105, 2.0×105 cfu.g-1) and cellulase (0, 0.01, 0.02, 0.03 g.t-1) during ensilage for 45 days on biogas production of hybrid penisetum. The silage additives lactic acid bacteria (1.0×105cfu.g-1, 2.0×105cfu.g-1) and cellulase (0.03g.t-1) had a positive effect on the anaerobic fermentation performance of hybrid penisetum silage. The hybrid penisetum amended with 0.03 g.t-1 of cellulase showed the best biochemical methane potentials, with a methane yield of 218.15lN kg-1 ODMadded. The results of this study clearly demonstrate that type and concentration of additives influence biogas production by silage.

Changes in lactic acid bacteria and components of Awa-bancha by anaerobic fermentation

2020 ◽  
Vol 84 (9) ◽  
pp. 1921-1935
Author(s):  
Hiroki Nishioka ◽  
Tomofumi Mizuno ◽  
Hitoshi Iwahashi ◽  
Masanori Horie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Anaerobic Fermentation
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