Produção de Lactobacillus plantarum em melaço de cana-de-açúcar

Feltrin, Valdemar Padilha; Sant’Anna, Ernani Sebastião; Porto, Anna C. S.; Torres, Regina Coeli de Oliveira

doi:10.1590/s1516-89132000000100015

Cited by 13 publications

(13 citation statements)

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“…Em incubação de 35°C sem agitação. Feltrin et al (2000) estudaram a produção de biomassa de L. plantarum ATCC 8014 comparando dois meios contendo melaço com o meio MRS. Eles também observaram que a produção de biomassa seca foi maior em MRS (2,22 g.L -1 ) do que nos meios contendo melaço (1,37 e 2,01 g.L -1 ) incubados a 35°C por 24 h com agitação de 150 rpm em fermentador de 3,5 L.…”

Section: Resultsunclassified

“…Eles concluíram que a partir do melaço houve maior produção de ácido láctico diante da carga de nutrientes que esse, naturalmente, apresenta em relação às demais fontes de carbono testadas por eles. Feltrin et al (2000) encontraram produtividades de biomassa de L. plantarum ATCC 8014 significativamente diferentes (p < 0,05), sendo a produtividade em MRS (0,086 g.L -1 .h -1 ) superior aos meios contendo melaço (0,077 e 0,050 g.L -1 .h -1 ), todos em 24 h de incubação a 35°C com agitação de 150 rpm em fermentador de 3,5 L.…”

Section: Meios De Culturaunclassified

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Análise do custo operacional da produção de ácido láctico e de Lactobacillus Plantarum CCT 0580 utilizando melaço de cana-de-açúcar

Vargas

Lepsch

Peres

et al. 2017

Rev. Bras. Ciênc. Ambient. (Online)

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Neste trabalho, estudaram-se as produções de ácido láctico e de biomassa de Lactobacillus plantarum CCT 0580 utilizando diferentes fontes de carbono: glicose (GLIC), melaço de cana-de-açúcar (MEL) e meio Man, Rogosa e Sharpe (MRS), como controle. Com base nos resultados dos processos fermentativos, foram realizadas análises de custos de produção, utilizando a técnica de orçamentação parcial (OP), para comparar os custos operacionais efetivos encontrados na produção, em escala laboratorial. Os resultados mostraram a máxima concentração de ácido láctico em 72 h: MRS 12,60 ± 0,42 g.L-1 , MEL 6,50 ± 0,21 g.L-1 e GLIC 0,90 ± 0,00 g.L-1. Para as concentrações de biomassa úmida de L. plantarum CCT 0580, os resultados máximos foram: MRS 16,90 ± 3,54 g.L-1 (48 h), MEL 7,59 ± 0,66 g.L-1 (72 h) e GLIC 3,00 ± 0,85 g.L-1 (24 h). Os resultados econômicos encontrados na orçamentação parcial mostraram ser vantajosas as substituições de glicose e MRS por melaço para a produção de ácido láctico e de biomassa, independentemente do tempo de fermentação.

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Section: Resultsunclassified

Section: Meios De Culturaunclassified

Análise do custo operacional da produção de ácido láctico e de Lactobacillus Plantarum CCT 0580 utilizando melaço de cana-de-açúcar

Vargas

Lepsch

Peres

et al. 2017

Rev. Bras. Ciênc. Ambient. (Online)

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“…The P. fermentans YC5.2 and P. acidilactici LPBC161 were reactivated in MRS (Merck Millipore, Burlington, MA) and YEPG broth (Himedia, Marg, India), respectively, at 28 • C during 24 h. Each microorganism was then grown up to a concentration of 10 9 CFU/mL. To reach this concentration, P. acidilactici LPBC161 was cultivated in Erlenmeyer containing 4 L of sugar cane molasses 3% (w/v) medium, enriched with yeast extract 0.5% (w/v), ammonium citrate 0.5% (w/v), ammonium phosphate 0.5% (w/v), sodium acetate 0.5% (w/v), Tween 80 0.1% (v/v), and manganese sulfate 0.005% (w/v) [19], and P. fermentans YC5.2 was grown in Erlenmeyer containing 4 L of sugar cane molasses 3% (w/v) medium enriched with yeast extract 0.5% (w/v). After incubation, the yeast and lactic acid bacteria (LAB) cells were separated from the medium by centrifugation at 5000 × g during 5 min, washed twice with sterile saline-peptone solution (0.1% [w/v] bacteriological peptone (Himedia), 0.8% (w/v; NaCl (Merck)), and resuspended in sterile saline solution (0.9% (w/v) NaCl).…”

Section: Microorganism and Inoculum Preparationmentioning

confidence: 99%

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

et al. 2019

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Removal of the mucilage layer of coffee fruits by a fermentation process has became an interesting strategy to improve coffee quality, which is able to assist the formation of flavored molecules. In this study, four sets of inoculation protocols were evaluated using ripe and immature coffee fruits, respectively, including (i) pure culture fermentation with Pichia fermentans, (ii) pure culture fermentation with Pediococcus acidilactici, (ii) combined fermentation with P. fermentans and P. acidilactici, and (iv) spontaneous, non-inoculated control. The initial pulp sugar concentration of ripe coffee fruits (0.57 and 1.13 g/L glucose and fructose content, respectively) was significantly higher than immature coffee pulp (0.13 and 0.26 g/L glucose and fructose content, respectively). Combined inoculation with P. fermentans and P. acidilactici of ripe coffee beans increased pulp sugar consumption and production of metabolites (lactic acid, ethanol, and ethyl acetate), evidencing a positive synergic interaction between these two microbial groups. On the other hand, when immature coffee fruits were used, only pure culture inoculation with P. fermentans was able to improve metabolite formation during fermentation, while combined treatment showed no significant effect. Altogether, 30 volatile compounds were identified and semi-quantified with HS- solid phase microextraction (SPME)-gas chromatography coupled to mass spectrophotometry (GC/MS) in fermented coffee beans. In comparison with pure cultures and spontaneous process, combined treatment prominently enhanced the aroma complexity of ripe coffee beans, with a sharp increase in benzeneacetaldehyde, 2-heptanol, and benzylalcohol. Consistent with the monitoring of the fermentation process, only P. fermentans treatment was able to impact the volatile composition of immature coffee beans. The major impacted compounds were 2-hexanol, nonanal, and D-limonene. In summary, this study demonstrated the great potential of the combined use of yeast and lactic acid bacteria to improve fermentation efficiency and to positively influence the chemical composition of coffee beans. Further studies are still required to investigate the mechanisms of synergism between these two microbial groups during the fermentation process and influence the sensory properties of coffee products.

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“…Recently, sugar cane molasses, a cheap by-product of the sugar cane industry, was shown to be a good substrate for the growth of bacteria, such as Micrococcus varians (17), Pediococcus pentosaceus (25), Pediococcus acidilactici (20) and Lactobacillus plantarum BN (6).…”

Section: Introductionmentioning

confidence: 99%

Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat

Fiorentini

Sant’Anna

Porto

et al. 2001

Braz. J. Microbiol.

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Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw meat. Bovine meat cubes were dipped in the filtered and neutralized supernatant of the fermented broth (Treatment A) and stored at 5ºC. Counts of psychrotrophic and mesophilic aerobic microorganisms, pH determination and total acidity were performed on meat cubes after 0, 3, 6, 9, 12 and 15 days. These determinations were also done in cubes dipped in a 6% lactic acid solution (treatment B) and distilled water (treatment C). After 3 days, the counts of psychrotrophic microorganisms in cubes submitted to treatment A, B and C increased 0.38, 1.42 and 2.04 log cycles, respectively. The same happened with mesophilic microorganisms (0.31, 0.33 and 1.04 log cycles increases, respectively). On the sixth day, the psychrotrophic population in samples submitted to treatments A and B were 2.07 and 0.64 log cycles, respectively, lower than in the control samples (treatment C). Mesophilic microorganisms in these samples were 1.58 and 1.12 log cycles, respectively, lower than the controls. On the sixth day, only samples submitted to treatment A presented lower counts than those recommended by ICMSF as quality standards for raw meat (<10 7 CFU/g). After nine days of storage under refrigeration, samples submitted to treatment A still maintained acceptable quality. From the twelfth day on, all samples exceeded the microbial quality limits. These results indicate that dipping of raw meat in filtered sugar cane molasses containing bacteriocins produced by L. plantarum BN may be an interesting technological option to extend the shelf life of refrigerated bovine meat.

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Produção de Lactobacillus plantarum em melaço de cana-de-açúcar

Cited by 13 publications

References 1 publication

Análise do custo operacional da produção de ácido láctico e de Lactobacillus Plantarum CCT 0580 utilizando melaço de cana-de-açúcar

Análise do custo operacional da produção de ácido láctico e de Lactobacillus Plantarum CCT 0580 utilizando melaço de cana-de-açúcar

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat

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