Analysis of organic acids produced by lactic acid bacteria

Nuryana, Isa; Andriani, Ade; Lisdiyanti, Puspita; Yopi, -

doi:10.1088/1755-1315/251/1/012054

Cited by 35 publications

(29 citation statements)

References 7 publications

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“…lactic acid, propionic acid, formic acid, etc.) leading to an acidification of their environment (Nuryana et al 2019). Other bacteria are known to alkalinize their environment, by using organic acids (e.g.…”

Section: Tapetismentioning

confidence: 99%

External pH modulation during the growth ofVibrio tapetis, the aetiological agent of brown ring disease

et al. 2020

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Brown Ring Disease (BRD) is an infection of the Manila clam Ruditapes philippinarum due to the pathogen Vibrio tapetis. During BRD, clams are facing immunodepression and shell biomineralization alteration. In this paper, we studied the role of pH on the growth of the pathogen and formulated hypothesis on the establishment of BRD by V. tapetis. Methods and ResultsIn this study, we monitored the evolution of pH during the growth of V. tapetis in a range of pH and temperatures. We also measured the pH of Manila clam hemolymph and extrapallial fluids during infection by V. tapetis. We highlighted that V. tapetis modulates the external pH during its growth, to a value of 7.70. During the development of BRD, V. tapetis also influences extrapallial fluids and hemolymph pH in vitro in the first hours of exposure and in vivo after 3 days of infection. ConclusionsOur experiments have shown a close interaction between V. tapetis CECT4600, a pathogen of Manila clam that induces BRD, and the pH of different compartments of the animals during infection. These results indicate that that the bacterium, through a direct mechanism or as a consequence of physiological changes encountered in the animal during infection, is able to interfere with the pH of Manila clam fluids. This pH modification might promote the infection process or at least create an imbalance within the animal, that would favor its persistence. This last hypothesis should be tested in future experiment. Significance and Impact of StudyThis study is the first observation of pH modifications in the context of BRD and might orient future research on the fine mechanisms of pH modulation associated to BRD.

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Section: Tapetismentioning

confidence: 99%

External pH modulation during the growth ofVibrio tapetis, the aetiological agent of brown ring disease

et al. 2020

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“…Ubiquitous microorganisms such as bacteria, fungi, and yeasts can also produce organic acids [10]. Nevertheless, lactic acid bacteria (LAB) are the most popular bacteria regarding the production of organic acids as their metabolic end-products of carbohydrate fermentation [3,14]. Hence, these acids could occur naturally as ingredients of several food products or could later be added to them.…”

Section: General Characteristics Of Organic Acidsmentioning

confidence: 99%

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

Braïek

Smaoui

2021

Journal of Food Quality

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Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements and legislations leading to an increase in interest for meat biopreservation to respond to all of these modern socioeconomic demands. Hence, to replace synthetic and/or expensive additives, new technologies in preserving meat products from microbial contamination have been established. In this context, organic acids and their salts have been considered as the most popular examples of preservatives that offer several advantages to be applied in meat industry. Here, characteristics of organic acids/salts commonly used in meat preservation were described based on the published literature. Moreover, after outlining the challenges and advantages of their use in meat industry, their current applications as meat preservatives on various meat type matrices such as beef, pork, sheep, and poultry were quite exposed based on previous and recent research works. Then, different application types were highlighted. Besides, some potent synergistic approaches based on several combinations of organic acids/salts with different existing preservative techniques are reported with an emphasised discussion of their application as possible solution tools to mainly overcome some problems linked to organic acids/salts when used solely, thus contributing to ensure the overall safety and improve the quality of meats. Finally, despite their usefulness in meat preservation, organic acids/salts may possess detrimental traits. In this context, a detailed discussion on their limits of use in meat products was provided in the last section of this paper.

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“…This condition leads to changing the pH of the ingredient that will decrease the pH by leveraging the nutrition it contains, even though those bacteria's ability is not affected by the low acid content (Reddy et al, 2008). Nuryana et al (2019) stated that the organic acids resulting from the lactic acid bacteria could be measured using HPLC and the .62a *Description: The number followed by the same letter shows the non-significant difference among treatments, while the number followed by different letters shows the significant difference among the treatments. result will be acetate, lactic, and formate.…”

Section: The Analysis Of Whitenessmentioning

confidence: 99%

The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production

2020

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The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.

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Analysis of organic acids produced by lactic acid bacteria

Cited by 35 publications

References 7 publications

External pH modulation during the growth ofVibrio tapetis, the aetiological agent of brown ring disease

External pH modulation during the growth ofVibrio tapetis, the aetiological agent of brown ring disease

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production

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