Lactic acid bacteria and malolactic fermentation in winemaking

Saranraj, P.; Sivasakthivelan, P.; Denayrolles, M.; Ray, Ramesh C.

doi:10.1016/b978-0-323-89875-1.00018-3

Cited by 11 publications

(13 citation statements)

References 33 publications

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“…As is known, LAB growth can provide antimicrobial substances such as lactic acid, bacteriocin, hydrogen peroxide and soon (Sudalayandi, 2011), which can reduce or retard the growth of other microorganisms and their metabolites (Saranraj et al, 2013). Therefore, a higher LAB count may inhibit volatile compounds accumulation, which is associated with the pH and TVB-N values.…”

Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Quality of reduced sodium shrimp paste from shrimp head as alternative source

et al. 2022

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The significantly decreased availability of the main raw materials for making shrimp paste is a big problem, while most by-products from shrimp processing, especially head, are not yet properly used. Therefore, using shrimp head for shrimp paste production is well motivated. However, traditional shrimp paste is high in salt and can impact health via hypertension, kidney, or cardiovascular disease. This study aimed to produce a reduced sodium shrimp head paste, using 12, 14 or 16-fold amount of shrimp heads relative to salt. The salted shrimp head was fermented for 14-16 hr. Thereafter, it was dried at 60 °C, then ground and fermented further for 30 d. The paste was dried again to 40-45% moisture content and fermented for another 90 d. The total viable count and lactic acid bacteria significantly decreased in all treatments, and no pathogenic microorganisms were detected. After fermentation for 90 d, the a w had decreased in all treatments. The highest shrimp head proportion (16:1) exhibited the highest total volatile basic nitrogen (TVB-N) and trimethylamine (TMA) contents. In conclusion, shrimp head can serve as an alternative raw material in shrimp paste with comparatively low salt content that may reduce the risks of hypertension, cardiovascular disease, and stroke.

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Section: Lactic Acid Bacteria (Lab)mentioning

confidence: 99%

Quality of reduced sodium shrimp paste from shrimp head as alternative source

et al. 2022

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“…Pathogen inactivation through LAF is attributed to the acidification caused by the production of lactic acid as well as the release of other compounds with suppressive effects on pathogens such as bacteriocins, glucose oxidase, and hydrogen peroxide. 113 Inactivation of E. coli in a week varied from 0.1 log 10 to 4.4 log 10 in previous studies; 114,115 this is probably due to fluctuations in the activity of lactic acid bacteria (LAB), which is affected by the type of carbon source (i.e., molasses or biochar). The pathogen inactivation rate fluctuates among experiments conducted in a narrow range of acidic pH (pH 3.7-3.9) and even within a single study.…”

Section: 23mentioning

confidence: 91%

Resource recovery technologies as microbial risk barriers: towards safe use of excreta in agriculture based on hazard analysis and critical control point

Oishi

Vinnerås

Sano

2023

Environ. Sci.: Water Res. Technol.

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“…Challenges in production and purication of selected metabolites: implications for food applications Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,[29][30][31][32] However, bacteriocins [33][34][35]37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39 Several reports isolate and test the antimicrobial activity of LAB and examine their potential as bacteriocins producers.…”

Section: Antimicrobial Activity Of Fermentatesmentioning

confidence: 99%

“…Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,29–32 However, bacteriocins 33–35,37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39…”

Section: Antimicrobial Activity Of Fermentatesmentioning

confidence: 99%