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1.
Ahaotu I Ogueke CC Owuamanam CI Ahaotu NN Nwosu JN 《Pakistan journal of biological sciences: PJBS》2011,14(20):933-938
The ability of microorganisms involved in cassava mash fermentation to produce and improve protein value by these microorganisms during fermentation was studied. Standard microbiological procedures were used to isolate, identify and determine the numbers of the organisms. Alcaligenes faecalis, Lactobacillus plantarum, Bacillus subtilis, Leuconostoc cremoris, Aspergillus niger, A. tamari, Geotrichum candidum and Penicillium expansum were isolated and identified from cassava waste water while standard analytical methods were used to determine the ability of the isolates to produce linamarase and the proximate composition, pH and titrable acidity of the fermenting mash. The linamarase activity of the isolates ranged from 0.0416 to 0.2618 micromol mL(-1) nmol(-1). Bacillus subtilis, A. niger, A. tamari and P. expansum did not express any activity for the enzyme. Protein content of mash fermented with mixed fungal culture had the highest protein value (15.4 mg/g/dry matter) while the raw cassava had the least value (2.37 mg/g/dry matter). The naturally fermented sample had the least value for the fermented samples (3.2 mg/g/dry matter). Carbohydrate and fat contents of naturally fermented sample were higher than values obtained from the other fermented samples. Microbial numbers of the sample fermented with mixed bacterial culture was highest and got to their peak at 48 h (57 x 10(8) cfu g(-1)). pH decreased with increase in fermentation time with the mash fermented by the mixed culture of fungi having the lowest pH of 4.05 at the end of fermentation. Titrable acidity increased with increase in fermentation time with the highest value of 1.32% at 96 h of fermentation produced by the mixed culture of fungi. Thus fermentation with the pure cultures significantly increased the protein content of mash. 相似文献
2.
Duangjitcharoen Y Kantachote D Ongsakul M Poosaran N Chaiyasut C 《Pakistan journal of biological sciences: PJBS》2008,11(4):652-655
Screening for probiotic bacteria from non-human sources were performed in this study. Three hundred and twenty-seven strains of Lactic Acid Bacteria (LAB) were isolated from 90 samples of Fermented Plant Beverages (FPBs) and pickles collected from around Thailand. Potentially useful probiotic properties were investigated in vitro in parallel with a commercial probiotic strain of Lactobacillus casei, R obtained from a dairy probiotic product in Thailand. An isolate SS2, selected from a fermented star fruit beverage, survived in the human biological barriers (0.15 and 0.30% bile salt, pH values between 3-8, presence or absence of oxygen), resistance to some antibiotics in general use and showed other benefits to the host (antibacterial activity, utilizations of protein and starch). The isolate SS2 had a higher specific growth rate and better inhibitory properties against food borne pathogenic bacteria and spoilage organisms than the commercial probiotic R strain. It also grew well in MRS and the SPY2 medium that is free from animal-derived ingredients, (r>0.8). The isolate SS2 was therefore considered to be a potentially useful probiotic LAB for a non dairy product such as FPBs and was provisionally identified as a strain of Lactobacillus plantarum. 相似文献
3.
Silages were made from the first cut of a predominantly perennial ryegrass sward. The silages were either untreated (W) or treated with formic acid (31 t−1 , F) or with 106 lactic acid bacteria (LAB) g−1 grass of each of three strains alone (A. Lactobacillus plantarum MTD1; B, Pediococcus species 6A2; C, L. plantarum 6A6) or in combination (AB. AC) to give seven treatments. The silage fermentation in 10-kg silos was followed chemically and microbiologically and the nutritive value of selected treatments evaluated using 2-t silos.
The control silage (W) fermented well. Addition of formic acid restricted fermentation and produced a silage with a high ethanol concentration. After day 4, all inoculated silages had lower pH values and higher lactic acid concentrations and a higher ratio of lactic acid to acetic acid than the control silage. Chemically there was little difference between the inoculated silages in terms of final composition. Microbiologically the LAB applied in treatments B and C dominated the LAB populations in those silages when applied alone; however, they were suppressed when applied in combination with inoculant A.
When fed to sheep, the intake of the formic acid-treated silage was significantly ( P < 0·01) lower than that of the other silages and the intake of silage treated with inoculant A significantly ( P < 0·001) higher than that of silages treated with inoculants B and C. The apparent organic matter ( P < 0·001) and nitrogen ( P < 0·01) digestibilities of the formic acid-treated silage were also significantly lower than those of the other silages. 相似文献
The control silage (W) fermented well. Addition of formic acid restricted fermentation and produced a silage with a high ethanol concentration. After day 4, all inoculated silages had lower pH values and higher lactic acid concentrations and a higher ratio of lactic acid to acetic acid than the control silage. Chemically there was little difference between the inoculated silages in terms of final composition. Microbiologically the LAB applied in treatments B and C dominated the LAB populations in those silages when applied alone; however, they were suppressed when applied in combination with inoculant A.
When fed to sheep, the intake of the formic acid-treated silage was significantly ( P < 0·01) lower than that of the other silages and the intake of silage treated with inoculant A significantly ( P < 0·001) higher than that of silages treated with inoculants B and C. The apparent organic matter ( P < 0·001) and nitrogen ( P < 0·01) digestibilities of the formic acid-treated silage were also significantly lower than those of the other silages. 相似文献
4.
Maize was harvested at one‐third milk line (297 g kg?1 DM) stage. All inoculants were applied at 1 × 106 cfu g?1 of fresh forage. After treatment, the chopped forages were ensiled in 1·5‐L anaerobic jars. Three jars per treatment were sampled on days 2, 4, 7, 12 and 90 after ensiling, for chemical and microbiological analysis. Homofermentative LAB‐inoculated silages had lower pH and higher lactate:acetate ratio (except for Lactobacillus plantarum/Pediococcus cerevisiae and L. plantarum/Propionibacterium acidipropionici) than the control and both heterofermentative LAB‐inoculated silages. Both L. buchneri inhibited yeast growth and CO2 production during exposure of silage to air. The L. plantarum/P. cerevisiae, L. plantarum (Ecosyl) and L. plantarum/Enterococcus faecium‐inoculated silages had higher dry‐matter digestibility than the control and L. buchneri‐inoculated silages. Inoculants did not affect digestibility of neutral detergent fibre, except for L. buchneri (Biotal), organic matter nor ME content of silages. The LAB silage inoculants generally had a positive effect on maize silage characteristics in terms of lower pH and shifting fermentation toward lactate with homofermentative LAB or toward acetate with L. buchneri. The use of L. buchneri can improve the aerobic stability of maize silages by the inhibition of yeast activity. 相似文献
5.
从海南鱼酸中分离出4株优势乳酸菌L2、L3、L8、L11,根据形态、生理生化特征和分子生物学特征鉴定为植物乳杆菌(Lactobacillus plantarum)。其中L2菌株产酸速率最快,可用于鱼酸纯种发酵。 相似文献
6.
Aderiye B. I. Ogunjobi A. A. 《Plant foods for human nutrition (Dordrecht, Netherlands)》1998,52(1):49-54
The microflora of white yam ( Dioscorea rotundata L.) slices fermented anaerobically in 1.5 percent brine for five days at room temperature were studied. The hydrolysis of the carbohydrate and the subsequent conversion of sugars and minerals by the fermenting microbes contributed much to the increased microbial load especially within the first 72 hours of fermentation. The organisms implicated in the fermentation include the species of Pediococcus, Lactobacillus and Pseudomonas, Bacillus subtilis and two other Gram negative coccal cells, yet to be identified. The decrease in microbial counts at the latter stage of fermentation was attributed to the high total acidity of the medium, which was about 2.67 times the initial value of 0.027% lactic acid. Meanwhile, the lactic acid bacteria increased continuously throughout the period of fermentation. 相似文献
7.
为了抑制冠突散囊菌发酵绿茶液态饮料中儿茶素的降解,本研究采用植物乳杆菌和冠突散囊菌对绿茶液态饮料进行联合发酵,试验通过响应面法优化了联合发酵绿茶液态饮料工艺,并采用高效液相色谱（HPLC）法和顶空固相微萃取串联气质联用（HS-SPME/GS-MS）法分别检测了联合发酵绿茶液态饮料中儿茶素含量和香气成分。结果表明,在干茶添加量10βg·L-1、冠突散囊菌添加量10βmL·L-1的前提下,联合发酵绿茶液态饮料的最佳工艺条件为植物乳杆菌添加量20βmL·L-1、蔗糖添加量75βg·L-1、30℃下静置发酵3βd。在此工艺下联合发酵绿茶液态饮料中总儿茶素含量为1β419.94βμg·mL-1,与冠突散囊菌发酵绿茶液态饮料（848.72βμg·mL-1）相比,显著增加（P<0.05）;且醇类化合物（30.27%）、醛类化合物（15.25%）、烃类化合物（11.35%）、酯类化合物（9.86%）和酮类化合物（9.01%）含量与未发酵绿茶液态饮料相比均显著增加（P<0.05）。 相似文献
8.
将白叶单枞、金萱、鸠坑3个茶树品种鲜叶加工成不同发酵程度的茶原料,通过对其理化成分分析及感官审评,研究不同茶饮料的品质稳定性;深入探讨茶叶原料发酵程度及其生化基质对茶饮料冷后浑稳定性的影响。结果表明:不同品种茶叶原料制成的茶饮料因为生化基质的不同,茶汤冷藏后效果明显不同。透明度:金萱优于鸠坑;白叶单枞最差;絮状沉淀与茶汤的分界线不清晰,随着发酵程度的加重,沉淀物的量明显增加,其沉淀物颜色也逐渐变深。金萱原料制成的茶饮料中能看到明显的灰褐色沉淀和白色沉淀的分层。同一品种,随着发酵程度的增加,冷后浑固形物总量先增加后减少;同个品种的样品中,红茶工艺制作的全发酵茶叶饮料中沉淀物形成总量相对较少,说明红茶较适合于制作茶饮料。沉淀物中茶多酚含量平均为36.47%,说明茶多酚是沉淀物形成的主要控制因子之一;沉淀物中多酚含量不受茶叶中多酚含量的影响;随着茶叶原料发酵程度的加深,沉淀物中的多酚含量先增加后减少。而茶叶中EGC随着发酵程度的加深,其含量先增加后减少;所以EGC有可能是茶汤固形物形成量的主要决定因子。 相似文献
9.
Evangelos S. Lazos George Aggelousis Michael Bratakos 《Plant foods for human nutrition (Dordrecht, Netherlands)》1993,44(1):45-62
The fermented food, trahanas (a milk-wheat flour combination prepared in Greece), was studied to determine the microbiological and chemical changes that occur during fermentation. It is a lactic acid bacterial fermentation in whichStreptococcus lactis, Streptococcus diacetylactis, Leuconostoc cremoris, Lactobacillus lactis, Lactobacillus casei, Lactobacillus bulgaricus andLactobacillus acidophilus play the major acid- and aroma-producing role. The whole fermentation lasts about 50 hours. The pH of the final dried trahanas was 4.07–4.75, the acidity 0.60–1.00%, the moisture content 8.6–11.5% and the protein content 10.4–13.6%. The product offers possibilities as an increased nutritive value or high-protein food. 相似文献
10.
Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive
value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled)
were fermented with Lactobacillus plantarum MTCC 1407 at 28 ± 2°C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic
acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and β-carotene (mg/kg roots)] and sensory (texture, taste,
aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to
panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2–3.3; lactic
acid, 1.19–1.27 g/kg root; titratable acidity, 1.23–1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled
sweet potato roots except β-carotene concentration [130 ± 7.5 mg/kg (fully-boiled roots) and 165 ± 8.1 mg/kg (non-boiled roots)].
The panelist evaluation scores ranged from 3–4.8 (in a hedonic scale of 1–5) from moderate liking to very much liking of sweet
potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components
(factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two
independent components, which accounted for 83.1% of the total variations. 相似文献
11.
The traditional process for the retting of melon pulp and microbiological characteristics in the recovery of melon seeds ( Colocynthis citrullus L.) were investigated. Melon pods were sliced open and exposed for seven days. The pulp underwent a natural fermentation that was characterised by the growth of microorganisms to 108–1010 cfu/g. The pH fluctuated between 4.8 and 5.1 with a lactic acid content of 0.72%. Bacillus subtilis, B. polymyxa, Lactobacillus fermentum, L. brevis and Streptococcus faecalis were the predominant microorganisms but, significant contributions were made by Staphylococcus saprophyticus and Enterobacter cloacae. Penicillium, Aspergillus and Rhizopus species including the yeasts, Sacharomyces cerevisiae Candida krusei and Deboromyces hansenii were isolated from the fermentation. Growth of microorganisms was completely inhibited in antibiotic-treated samples indicating that the melon pods were the main source of microorganisms for the fermentation. 相似文献
12.
本研究分析了龙眼干、枸杞和发芽糙米复合饮料采用酵母和醋杆菌进行连续发酵过程中其酒精度、pH、可滴 定酸、总糖、多糖、总酚和氨基酸态氮等品质指标的变化规律。结果表明,在酵母发酵期间,发酵 24 h 后复合饮料的 酒精度趋于稳定,残留的总糖为 1.40 g/L,多糖含量呈上升的趋势,总酚含量呈下降的趋势,氨基酸态氮总体上呈下降 的趋势。醋酸菌发酵期间,接种醋酸菌前热杀菌处理组和未热杀菌组的复合饮料中酒精度差别不大（p>0.05）,未热杀 菌处理组在发酵期间复合饮料中可滴定酸含量、总糖含量、多糖含量和氨基酸态氮的含量均比热杀菌组的复合饮料中 的含量高,但热杀菌组的复合饮料中总酚含量总体大于未热杀菌组的复合饮料中的总酚含量。 相似文献
13.
Increasing the residual water‐soluble carbohydrate (WSC) concentration in silage may improve the nutritional value but impair aerobic stability. Our aim was to determine whether the residual WSC concentration and aerobic stability of low dry‐matter (<135 g kg?1) perennial ryegrass silage could be manipulated through the judicious use of additive and cultivar. Seven additive treatments, including three innovative treatments, were compared across four consecutive harvests of the cultivars AberDart (bred to accumulate high concentrations of herbage WSC) and Fennema (control). The standard of fermentation of silage ensiled without additive (untreated) ranged from very bad to excellent. Application of ammonium tetraformate, at 3 and 6 L t?1, or homofermentative lactic acid bacteria (LAB) alone had an inconsistent effect on the fermentation and aerobic stability, and negligible effect on residual WSC concentration. A mixture of Lactobacillus buchneri and homofermentative LAB was not an effective silage additive, producing generally poorly fermented silage. An antimicrobial mixture of sodium benzoate, sodium propionate, sodium nitrite and hexamethylenetetramine, applied at 2·5 and 5 L t?1, frequently improved the standard of fermentation, but the effects were subject to the application rate. The high application rate was the most effective additive evaluated at improving the fermentation and increasing residual WSC concentration and consistently produced silage of excellent standard of fermentation. However, the antimicrobial mixture was not effective at protecting against aerobic instability. The effects of additive treatment were largely inconsistent across cultivars. Overall, AberDart had a negligible effect on the silage fermentation, residual WSC concentration and aerobic stability compared with Fennema. 相似文献
14.
The purpose of this study was to evaluate the efficiency of two inoculants of lactic acid bacteria (LAB) on grass silages. The evaluation was made in terms of silage composition, rumen fermentation, digestion and animal production. Over a 2-year period two lots of silage were prepared in two 100-tonne capacity clamps. In each case an untreated silage and an inoculant-treated silage were prepared simultaneously from an identical herbage source using independent sets of silage-making equipment. The inoculant used in the first year was Pioneer Brand 1188 (Pioneer Hi-Bred UK), and in the second year a slightly different inoculant from the same source (Pioneer Hi-Bred) was used. The two inoculants were essentially similar in composition, comprising a mixture of Lactobacillus plantarum and Streptococcus faecalis ; the strains included in the second inoculant were selected for their capacity to tolerate higher temperatures. The fermentation of the inoculant-treated silages appeared to be dominated by homofermentative LAB compared with the untreated silages. The use of either inoculant was associated with a change in the rumen volatile fatty acid (VFA) pattern, with a significantly greater molar proportion of propionate and a corresponding reduction in both acetate and butyrate. There was a trend indicating an enhanced efficiency of microbial protein synthesis within the rumen of the heifers for the inoculant-treated silages, although this was only significant when concentrate was offered with the silage in one experiment. The inoculant-treated silages had significantly greater intake characteristics than did the untreated silages, though this was not reflected in a statistically significant improvement in average daily liveweight gain in either year. 相似文献
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Effects of Lactobacillus buchneri isolated from tropical maize silage on fermentation and aerobic stability of maize and sugarcane silages 
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下载免费PDF全文 L. D. Silva O. G. Pereira T. C. Silva E. S. Leandro R. A. Paula S. A. Santos K. G. Ribeiro S. C. Valadares Filho 《Grass and Forage Science》2018,73(3):660-670
This study was aimed to perform a screening of Lactobacillus buchneri strains from maize silage and use them as inoculant in maize and sugarcane silages. In all, 151 lactic acid bacteria (LAB) strains were isolated from whole‐plant maize silage, and their identification was based on the sequence analysis of 16S rDNA. In total, 15 strains were categorized to the L. buchneri group and eight of these were selected based on growth rate and fermentation pattern. The selected strains were evaluated on fermentation and aerobic stability of maize and sugarcane silages. For maize, the inoculated silages had lower pH and higher LAB population, but lower acetic acid concentration in comparison with the untreated control silage. For sugarcane silage, the strains 56.1, 56.4 and 40788 resulted in highest dry‐matter (DM) content and lowest DM losses. However, only the strain 40788 showed lowest counts of yeasts and moulds. Sugarcane silages inoculated with the strains 56.9, 56.26 and the untreated control silage showed highest concentrations of lactic acid and ethanol, besides the great DM losses. Even so, for both crops, the aerobic stability was not affected by inoculation. After air exposure, all silages increased temperature and had high population of yeast and moulds. Nevertheless, the strains 56.1 and 56.4 are promising for use as a silage inoculant. 相似文献
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Aerobic stability of sugar-cane silage inoculated with tropical strains of lactic acid bacteria 下载免费PDF全文
下载免费PDF全文 B. F. Carvalho C. L. S. Ávila M. G. C. P. Miguel J. C. Pinto M. C. Santos R. F. Schwan 《Grass and Forage Science》2015,70(2):308-323
Aerobic stability is an important feature in the evaluation of silages. The aims were to investigate the chemical and microbiological changes that occur in sugar-cane (Saccharum spp.) silage after aerobic exposure, to identify the major species of yeasts associated with the aerobic deterioration process and to select lactic acid bacteria (LAB) strains that can improve the aerobic stability of this silage. Fourteen wild LAB strains belonging to Lactobacillus plantarum, L. brevis and L. hilgardii were evaluated using experimental silos. Silage samples were collected at 0, 96 and 216 h after aerobic exposure to determinate the DM, WSC, pH, products of fermentation, to evaluate the silage temperatures and to identify yeast species associated with the aerobic deterioration of silage. The strains tested were able to modify the fermentative and chemical parameters and the diversity of yeasts species of silage after aerobic exposure. There was no association between the facultative or obligatory heterofermentative fermentation patterns and the increased aerobic stability of silage. Aerobic stability of sugar-cane silages was associated with high acetic acid and 1,2-propanediol concentrations. L. hilgardii UFLA SIL51 and UFLA SIL52 strains promoted an increase in aerobic stability of silage. 相似文献
20.
Estefanía Valero-Cases María José Frutos 《Plant foods for human nutrition (Dordrecht, Netherlands)》2017,72(2):161-167
The prebiotic effect of different concentrations of inulin (0, 1 and 2%) on the growth and survival of Lactobacillus plantarum (LP) CECT 220 in blended carrot and orange juices was investigated after 24 h of fermentation, during 30 days of storage at 4 °C and through the phases of gastrointestinal digestion after different storage periods. Microbiological and chemical determinations were also carried out in all juices. The lactic fermentation increased the shelf life of the fermented juices with inulin. The hygienic-sanitary quality in fermented juices was better than the control juices. During storage, the inulin improved the viability of LP and the monosaccharide concentration remained higher with respect to the juice without inulin (40% lower). At 30 days, the fermented juices with 2% inulin after in vitro digestion presented the highest survival of L. plantarum. 相似文献