Effect of Initial Sugar Concentration on the Production of L (+) Lactic Acid by Simultaneous Enzymatic Hydrolysis and Fermentation of an Agro-Industrial Waste Product of Pineapple (Ananas comosus) Using Lactobacillus casei Subspecies rhamnosus

Rojas-Garbanzo,; Araya-Cloutier,; Velázquez-Carrillo,

doi:10.6000/1927-3037.2012.01.01.07

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…During all fermentations, ash concentrations decreased significantly, from 0.83 ± 0.04% to 0.66 ± 0.03%. This could be due to partial ash utilization by the yeast as a source of minerals [40].…”

Section: Substrate Protein Ash and Crude Lipids Concentrationmentioning

confidence: 99%

“…According to the literature [8,35,41], final protein and lipid contents had reached adequate levels in the resulting aquafeed, offering a way to ameliorate the problem of a During all fermentations, ash concentrations decreased significantly, from 0.83 ± 0.04% to 0.66 ± 0.03%. This could be due to partial ash utilization by the yeast as a source of minerals [40].…”

Section: Substrate Protein Ash and Crude Lipids Concentrationmentioning

confidence: 99%

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Aquafeed Production from Fermented Fish Waste and Lemon Peel

et al. 2021

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In order to obtain a high-protein-content supplement for aquaculture feeds, rich in healthy microorganisms, in this study, Saccharomyces cerevisiae American Type Culture Collection (ATCC) 4126 and Lactobacillus reuteri ATCC 53608 strains were used as starters for fermenting fish waste supplemented with lemon peel as a prebiotic source and filler. Fermentation tests were carried out for 120 h until no further growth of the selected microorganisms was observed and the pH value became stable. All the samples were tested for proteins, crude lipids, and ash determination, and submitted for fatty acid analysis. Moreover, microbiological analyses for coliform bacteria identification were carried out. At the end of the fermentation period, the substrate reached a concentration in protein and in crude lipids of 48.55 ± 1.15% and 15.25 ± 0.80%, respectively, representing adequate levels for the resulting aquafeed, whereas the ash percentage was 0.66 ± 0.03. The main fatty acids detected were palmitic, oleic, and linoleic acids. Saturated fatty acids concentration was not affected by the fermentation process, whereas monounsaturated and polyunsaturated ones showed an opposite trend, increasing and decreasing, respectively, during the process. Coliform bacteria were not detected in the media at the end of the fermentation, whereas the amount of S. cerevisiae and L. reuteri were around 1011 and 1012 cells per g, respectively.

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Section: Substrate Protein Ash and Crude Lipids Concentrationmentioning

confidence: 99%

Section: Substrate Protein Ash and Crude Lipids Concentrationmentioning

confidence: 99%

Aquafeed Production from Fermented Fish Waste and Lemon Peel

et al. 2021

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“…Many bacterial species, including L. casei, have the capacity to transport sucrose via an inducible sucrose-specific phosphoenolpyruvate-dependent phosphotransferase system. However, the bacteria will use the glucose with priority as a carbon source, followed by fructose, and after consuming them, will start producing enzymes for sucrose utilization (Araya-Cloutier et al, 2012). This example of carbohydrate consumption was also seen in the study of Chan-Blanco et al (2003) where the sucrose consumption of L. casei while fermenting banana was insignificant, compared to the consumption of glucose and fructose.…”

Section: Discussionmentioning

confidence: 84%

Developing probiotic pumpkin juice by fermentation with commercial probiotic strain Lactobacillus casei 431

Dimitrovski

Dimitrovska-Vetadjoka

Hristov

et al. 2021

J. Food Process. Preserv.

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Pumpkin (Cucurbita pepo) showed to be an excellent source of nutrients for the probiotic growth reaching around 10 10 CFU/ml in just 24 hr. Growth kinetics of the culture was followed during juice fermentation and the Gompertz model was fitted to the data. Approximately 9.6 g/L lactic acid was produced lowering the pH from 6.5 to 3.6 at the end of fermentation. The culture mostly utilized glucose while the fructose was consumed to lesser extent. The survivability test showed that the culture will remain above 10 6 CFU/ml during 13 days of refrigerated storage. Sensory evaluation of the fermented pumpkin juice mixed with other juices showed high acceptance. The principal component analysis revealed three components responsible for the largest portion of the variability within pumpkin juice sensory descriptors. Consensus configuration analysis showed the highest agreement of sweetness, fruity and pleasant smell with samples to which blubbery and fruit juice mix were added. Practical applications This study represents an original contribution in the field of nondairy probiotic beverages. The research is a comprehensive approach to product development using thorough statistical analysis of data. This is the first time to our knowledge that L. casei 431 is used to ferment vegetable juice.

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