Lactic acid bacteria fermentation

Tsai, J., Lin, Y, Pan, B., and Chen, T. (2006) Antihypertensive peptides and y-aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem., 41, 1282-1288. 

Yin, L. J., Pan, C. L., Jiang, S. T., (2002). New technology for producing paste-hke fish products using lactic acid bacteria fermentation. Journal of Food Science, 67,3114-3118. 

In the northern part of Europe, the necessary acidification of dough for rye bread is often obtained by lactic acid bacteria fermentation. 

Lactic Acid Bacteria and Lactic Acid Bacteria Fermented Products... 

LACTIC ACID BACTERIA AND LACTIC ACID BACTERIA FERMENTED PRODUCTS... 

Milk has been the traditional substrate for lactic acid bacteria fermentation. But recently grain and milk fermentation based yogurt products are popular. Several studies have shown improved nutritional value in grains, in terms of antioxidant potential and phenohe profile, as a result of lactic fermentation (Minamiyama et al. 2003). Soybean eonsump-tion has been linked to a reduced risk for certain eaneers and diseases... 

Recent studies have shown that phenolic phytochemical addition in lactic acid bacteria fermentation substrate did not result in inhibition of... 

Lactic Acid Bacteria Fermentation of Milk and Soy Milk... 

Figure 8.41 Mechanism of homofermentative lactic acid bacteria fermentation (P = phosphate residue).

In addition to alcohoHc fermentation, a malolactic fermentation by certain desirable strains of lactic acid bacteria needs to be considered. Occasionally, wild strains produce off-flavors. Malolactic fermentation is desirable in many red table wines for increased stabiUty, more complex flavor, and sometimes for decreased acidity. Selected strains are often added toward the end of alcohoHc fermentation. AH the malic acid present is converted into lactic acid, with the resultant decrease of acidity and Hberation of carbon dioxide. Obviously this has more effect on the acidity the more malic acid is present, and this is the case in wine from underripe, too-tart grapes. Once malolactic fermentation has occurred, it does not recur unless another susceptible wine is blended. 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

Lactic acid bacteria are common contaminants of distillers fermentations. E. lactis may produce excessive amounts of volatile acids. Some species convert glycerol to fdpropionaldehyde which may break down to acrolein during distillation, producing an acrid odor. 

Yeast (qv) metabolize maltose and glucose sugars via the Embden-Meyerhof pathway to pymvate, and via acetaldehyde to ethanol. AH distiUers yeast strains can be expected to produce 6% (v/v) ethanol from a mash containing 11% (w/v) starch. Ethanol concentration up to 18% can be tolerated by some yeasts. Secondary products (congeners) arise during fermentation and are retained in the distiUation of whiskey. These include aldehydes, esters, and higher alcohols (fusel oHs). NaturaHy occurring lactic acid bacteria may simultaneously ferment within the mash and contribute to the whiskey flavor profile. 

The sugars in fruits such as grapes are feimented by yeasts to produce wines. In winemaking, lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity. Acetobacter and Gluconobacter oxidise ethanol in wine to acetic acid (vinegar). 

Lactose is mainly used as a fermentation substrate for lactic acid bacteria in dairy products, such as yogurt and cheese. These bacteria break down lactose into lactic acid, which solidifies the milk, and creates an acid environment that favors the benign lactic acid bacteria over those that are more harmful. 

Lactic acid bacteria were immobilized in Ca-alginate beads prepared from different concentration of Na-alginate (1.0%, 2.0%, 4.0%, 6.0% and 8.0% w/v) and their fermentation efficiencies were investigated in liquid pineapple waste containing 31.3 gL of glucose... 

Another fermentation process is described by Fayolle et al.14 In this work, processes producing lactic acid bacteria were studied. Samples were extracted from the reactor and assayed by conventional methods and scanned in the IR. Equations were generated, using PLS, for lactose, galactose, lactic acid, and biomass. The SEP for each of these constituents was, respectively, 3.4, 1.5, 0.9, and 0.9 g/1. 

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