Lactic fermentative production

Chopra, R. D.N. Prasad. Soymilk and lactic fermentation products-a reveiw. Micro. All Nutr. 1990, 8, 1-13. 

Other Countries. A review of the applied aspects of viticulture and enological research in France was made by S5michon (1948). An informal review of selected research in enology (mainly American) was presented by Cruess (1942). Numerous articles on various phases of the biochemistry of wine appear in the publication of the Institut Biokhimii of the Akad-emiia Nauk (1947-1960) of Russia. Sherry, brandy, and sparkling wines are favored subjects for study. Katar ian (1951) reviewed the enological work of the Magarach Institute the malo-lactic fermentation, production of sherry, use oif bentonite, and studies on the redox potential. 

Lactic acid is also the simplest hydroxy acid that is optically active. L (+)-Lactic acid [79-33-4] (1) occurs naturally ia blood and ia many fermentation products (7). The chemically produced lactic acid is a racemic mixture and some fermentations also produce the racemic mixture or an enantiomeric excess of D (—)-lactic acid [10326-41-7] (2) (8). 

Effect of bead diameter on lactic acid yield is clearly revealed in Fig.6. The optimum bead diameter for the fermentation of lactic acid for cell entrapped in Ca-alginate is 1.0mm with a yield of 30.27 gL and 96.7%. Increasing bead diameter beyond this value did not improve lactic acid production. Smaller bead diameter yields more lactic acid production, due to an increase in the surface volume ratio [9]. A further increase in bead diameter to 5.0mm results in a decrease of lactic acid production to 17.65 gL or 50.7%. 

Ohta T, Ogbonna JC, Tanaka H et al (1994) Development of a fermentation method using immobilized cells under unsterile conditions ethanol and L-lactic acid production without heat and filter sterilization. Appl Microbiol Biotechnol 42 246-260... 

Lactic acid is one of the major organic acids produced by fermentation. AimuaUy about 35 000 tonnes are produced this way [56]. The work on NF-based membrane fermentors for the production of organic acids has been started with the observation that lactic acid retention of RO membranes shows a strong pH-depen-dence [57-59]. For selective removal of lactic acid a low pFI is necessary, however, this reduces the lactic acid productivity to about 1 g Compared with UF-... 

Akerberg, C., Zacchi, G. (2000). An economic evaluation of the fermentative production of lactic acid from wheat flour. Bioresour. Technol., 75, 119-126. 

San Joaquin Valley (Calif.) table wines (wines with less than 14% ethanol) represent about 80% of wine production in California. In two large wineries there, the malo-lactic fermentation is inhibited and does... 

The highly flavorable compound diacetyl is an important by-product of lactic acid bacterial fermentation. The mechanism of its formation has recently been unraveled (35). Diacetyl (measured as diacetyl rather than as diacetyl plus acetoin) is present in higher concentrations in wines with malo-lactic fermentation (cf. Ref. 36). At approximately threshold levels, this compound might contribute favorably to the flavor of wine (7) since increased complexity has been shown to enhance the quality of wine (37). 

The NADH-forming activity described here is different from the classical malic enzyme activity found by London et al. (95) in Lacto-badUus casei. In their system, NADH is a major end product and detectable by spectrophotometry while lactic acid is only a minor product. L. casei uses malic acid as an energy source with carbon dioxide, acetate, and ethanol as the main fermentation products. The optimal pH... 

The literature concerning malo—lactic fermentation—bacterial conversion of L-malic acid to L-lactic acid and carbon dioxide in wine—is reviewed, and the current concept of its mechanism is presented. The previously accepted mechanism of this reaction was proposed from work performed a number of years ago subsequently, several workers have presented data which tend to discount it. Currently, it is believed that during malo-lactic fermentation, the major portion of malic acid is directly decarboxylated to lactic acid while a small amount of pyruvic acid (and reduced coenzyme) is formed as an end product, rather than as an intermediate. It is suspected that this small amount of pyruvic acid has extremely important consequences on the intermediary metabolism of the bacteria. 

Tyj"alo—lactic fermentation can be defined as the bacterial conversion of L-malic acid to L-lactic acid and carbon dioxide during storage of new wine. Malic acid is dicarboxylic, but lactic acid is monocarboxylic therefore, the net result of malo-lactic fermentation in wine, aside from the production of carbon dioxide, is a loss in total acidity. In commercial practice, this fermentation is not well understood, and better methods of controlling it are sought. 

The reasons for the confusion surrounding the mechanism of the malo-lactic fermentation are now apparent. In the malate system from Lactobaccillus plantarum, Korkes et al. (14) demonstrated carbon dioxide and lactic acid production from malic acid, but they were unable to show a large amount of pyruvic acid production. However, the cofactor requirement for the system indicated the need for an intermediate between malic acid and lactic acid, and pyruvic acid was the logical choice. At this time, the occurrence of enzymes requiring NAD in a function other than reduction-oxidation was not realized, so it was logical to conclude that the malic acid to lactic acid conversion involved a redox reaction. The later information, however, indicates that this is probably not the case. 

In discussing the studies of Brechot et al. (24) and Peynaud et al. (25), Kunkee (I) found it odd that bacteria which ordinarily produce d or DL-lactic acid from glucose produce L-lactic acid in wine as a result of malo-lactic fermentation. Peynaud et al. (26) reported that organisms which produced only D-lactic acid from glucose produced only L-lactic acid from L-malic acid. He postulated further that the malo-lactic fermentation pathway has no free pyruvic acid as an intermediate because the optical nature of L-malic acid would be lost when it was converted to pyruvic acid since pyruvic acid has no asymmetric carbon atom. Therefore, if pyruvic acid were the intermediate, one would expect d, l, or DL-lactic acid as the end product whereas L-lactic acid is always obtained. These results lend considerable support to the hypothesis that free pyruvic... 

Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk. Specific lactic acid bacteria or food-grade acids are required to develop the characteristic flavor and texture of these beverages. Fermented milks are either fluid or semifluid in consistency, with various proportions of lactic acid. Fermented products are regulated by federal standards in the United States, as stated in Table 2.2. Other fermented milks without established federal standards are regulated by state standards. Compositional standards for fermented milks have been proposed by the International Dairy Federation (Hargrove and Alford 1974). Typical analyses of various fermented milks, as well as of their condensed and dried counterparts, are given in Table 2.4. 

The most important fermentative reaction used in dairy processing is the homofermentative conversion of lactose to lactic acid. The efficient manufacture of high-quality cultured products, including most cheese varieties, yogurt, and cultured buttermilk, requires a rapid and consistent rate of lactic acid production. Lactic acid helps to preserve, contributes to the flavor, and modifies the texture of these products. Nearly all starter cultures used to produce acidified dairy products contain one or more strains of lactic streptococci, because these organisms can produce the desired acidity without causing detrimental changes in flavor or texture. Strains of lactic streptococci can be classified as... 

Lactic Fermentation—in which lactic acid is produced. This is an important fermentation for the preservation of food. Ixtclohacillits bitlgaricus. L, casei. and Streptococcus lartis are used for the manufacture of dairy products, such as sour cream. Lactobacillus plunlariim is used in lhe preservation of certain vegetables, such as the production of pickles and kraut. 

In general, there is a low risk of high amounts of BAs in vegetables and root crops, where BAs are produced as a result of lactic acid fermentation (81,82). Furthermore, the His contents reported in sauerkraut (83,84), cucumbers (85), and green table olives (86) are far below the level of 100 mg per 100 g that has been associated with outbreaks of food poisoning. Nevertheless, a safe evaluation of the products of natural lactic fermentation should take into account other amines, because Tyr, Put, and Cad can also be produced during sauerkraut fermentation (87). Moreover, certain strains of lactobacilli and cocci have been associated with the presence of these compounds in fermented products (82) and synthetic broth (88). 

R. Zaydan, M. Dion and M. Boujtita, Development of a new method, based on a bioreactor coupled with an L-lactate biosensor, toward the determination of a nonspecific inhibition of L-lactic acid production during milk fermentation, J. Agric. Food Chem., 52(1) (2004) 8-14. 

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