Lactobacillus fermentation

Lactobacillus Ferment sugars. Do not need iron, use Mn, not strictly anaerobic... 

Lessard M. and Brisson G.J. (1987). Effect of a Lactobacillus fermentation product on growt immune response and fecal enzyme activity in weaned pigs . Can JAnim Sci, 67, 509-516. 

Oenococcus oenii, Lactobacillus Fermenting lactic acid Active cinnamoyl esterase releasing free Hernandez et al. (2007) Cabrita... 

One of the drawbacks in the current commercial fermentation process is that the predominant form of the product is the deprotonated lactate rather than lactic acid, requiring more expensive and wasteful product purification steps. This is because the Lactobacillus fermentation operates at a minimum pH of 5.0-5.5 which is above the pA a of lactic acid (3.87). To overcome this limitation, a powerful strain improvement method, genome shuffling, was used to improve the acid tolerance of a poorly characterized industrial strain of LactobacillusA population of strains with subtle improvement in pH tolerance was isolated using classical strain improvement methods such as chemostats, and were then shuffled by recursive pool-wise protoplast fusion to create mutant strains that grow at substantially lower pH than does the wild-type strain. 

Rao, M.S. and Stevens, W.F. 2005. Chitin production by Lactobacillus fermentation of shrimp biowaste in a drum reactor and its chemical conversion to chitosan. J. Chem. Technol. BiotechnoL 80, 1080-1087. 

Wu, S.-C., Su, Y.-S., Cheng, H.-Y. (2011). Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E. Walther at different stages of maturity. Food Chemistry, 129, 804—808. 

Polylactic (and polyglycoUc) acids are mainly produced by chemical polymerisation of lactic acid (and glycoUc) acid obtained by Lactobacillus fermentation. Commercial applications of polylactic acid materials are growing up very rapidly under the trade marks of Ecopla ifom CargilFDow Chemical or Lacea Ifom Mitsui. Synthetic biodegradable polyesters are produced by the major chemical companies such as Basf (Ecoflex ), Eastman (Ecostar ), Showa Denco (Bionolle ) and Solvay. Thermoplastic biodegradable materials are sometimes formulated with paper, fibres or fibrous materials to form composites with optimised properties. 

Klewicka, E., Motyl, L, and Libudzisz, Z., Fermentation of beet juice by bacteria of genus Lactobacillus sp., Eur. Food Res. TechnoL, 218, 178, 2004. 

Leclerc, P.-L., Gauthier, S. F., Bachelard, H., Santure, M., and Roy, D. (2002). Antihyperten-sive activity of casein-enriched milk fermented by Lactobacillus helveticus. Int. Dairy ]. 12, 995-1004. 

Hale O.M. and Newton G.L. (1979). Effects of a nonviable Lactobacillus species fermentation product on performance of pigs . J Anim Sci, 48(4), 770-775. 

Sivakesava et al. also used Raman (as well as FT-IR and NIR) to perform a simultaneous on-line determination of biomass, glucose, and lactic acid in lactic acid fermentation by Lactobacillus casei.2 Partial least squares (PLS) and principal components regression (PCR) equations were generated after suitable wavelength regions were determined. The best standard errors were found to be glucose, 2.5 g/1 lactic acid, 0.7 g/1 and optical cell density, 0.23. Best numbers were found for FT-IR with NIR and Raman being somewhat less accurate (in this experiment). 

Heat processes reduce the allergic properties of milk, as temperature and exposure time increase. A similar effect is produced by fermentation carried out by Lactobacillus sp. (Wroblewska and J rychowski, 1994 van Beresteijn et al., 1995). Moreover, the allergenicity of milk may be also reduced by chemical modifications and application of high pressure (Nakamura, 1993 Nakamura et al., 1993). 

Bacteria from the genera Lactobacillus and Streptococcus are involved in the first steps of dairy production (3). The raw materials produced by their effects usually only acquire their final properties after additional fermentation processes. For example, the characteristic taste of Swiss cheese develops during a subsequent propionic acid fermentation. In this process, bacteria from the genus Propionibacterium convert pyruvate to propionate in a complex series of reactions (2). 

Sugar is transformed and reduced to glycerol during fermentation with LactobadUvs mannitopoeus or Lactobacillus lycopersici (heterofer-mentative lactic acid bacteria). This conversion, which has been described by different investigators, may be formulated as follows ... 

Comment has already been made upon the potentialities of lactic acid, which is obtainable from sucrose either by chemical or fermentation processes. The latter is carried out with Lactobacillus delbrueckii at 50° for six days using molasses as the source of sugar. The acid is neutralized as it is formed by the addition of lime. The yields of lactic acid obtained by this method are usually about 70 to 90% of the theoretical, though recently a yield of 96% has been recorded. 

Rooke, J.A., Borman, A.J. and Armstrong, D.G. (1990) The effect of inoculation with Lactobacillus plantarum on fermentation... 

Vishnu, C., Seenayya, G., Reddy, G. (2002). Direct fermentation of various pure and crude starchy substrates to L(+) lactic acid using Lactobacillus amylophilus GV6. World J. Microbiol. BiotechnoL, 18,429-433. 

Wang, Y. ., He, H. L., Chen, X. L., Sun, C. Y., Zhang, Y. Z., and Zhou, . C. (2008). Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605. Appl. Microbiol. Biotechnol. 79, 785-791. 

Lactose is readily fermented by lactic acid bacteria, especially Lactococcus spp. and Lactobacillus spp., to lactic acid, and by some species of yeast, e.g. Kluyveromyces spp., to ethanol (Figure 2.27). Lactic acid may be used as a food acidulant, as a component in the manufacture of plastics, or converted to ammonium lactate as a source of nitrogen for animal nutrition. It can be converted to propionic acid, which has many food applications, by Propionibacterium spp. Potable ethanol is being produced commercially from lactose in whey or UF permeate. The ethanol may also be used for industrial purposes or as a fuel but is probably not cost-competitive with ethanol produced by fermentation of sucrose or chemically. The ethanol may also be oxidized to acetic acid. The mother liquor remaining from the production of lactic acid or ethanol may be subjected to anaerobic digestion with the production of methane (CH4) for use as a fuel several such plants are in commercial use. 

Previously, a proposed mechanism for the malo-lactic fermentation was shown (II), and this proposal seems to be responsible for much of the confusion. In the same work, the authors reported a strain of Lactobacillus arabinosus (plantarum) which was capable of adaptively carrying out the following two reactions ... 

Bulgarian buttermilk is similar to cultured buttermilk, except that the whole or partly skimmed milk is fermented by Lactobacillus bulg-aricus. With a titratable acidity of 1.2 to 1.5% expressed as lactic acid, it is more acidic than cultured buttermilk. 

Acidophilus milk is a sharp, harsh, acidic cultured milk produced by fermenting whole or skim milk with active cultures of Lactobacillus acidophilus. Honey, glucose, and tomato juice may be added as nutrients to stimulate bacterial growth and contribute flavor. Plain acidophilus milk has the same composition as whole milk or skim milk, except that part of its lactose is converted to 0.6 to 1% lactic acid by the culture organisms. Speck (1976), who proposed the addition of L. acidophilus to pasteurized milk (sweet acidophilus milk), described the beneficial effects of implanting the organisms in the human intestines. 

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