Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

Новик, Г. И.; Meerovskaya, Olga; Savich, Victoria

doi:10.5772/intechopen.69284

Cited by 17 publications

(19 citation statements)

References 215 publications

(197 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Consequently, it has wide applications in medicine and food processing. Nowadays, lactic acid bacteria have been found to play an important role in agriculture, bioenergy production, and bioremediation of the environment [46]. In the present study we, firstly, aimed to stabilize alfalfa brown juice through reducing its water-soluble sugars content and pH using lactic acid bacteria.…”

Section: Discussionmentioning

confidence: 99%

“…On the other hand, organic acids (e.g., lactic, acetic, and propionic acids) were increased in fermented brown juice causing a subsequent reduction in pH (Table 1). Novik, et al [46] reported lactic acid as the main acid produced after fermentation of water-soluble sugars such as glucose and fructose either monomer or oligomer by lactic acid bacteria. Similar findings were cited by Bautista-Trujillo et al [48], who observed a decrease in pH of maize silage after inoculation by lactic acid bacteria due to the increase in the production of organic acids, mainly lactic and acetic acids.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

et al. 2020

View full text Add to dashboard Cite

Brown juice is a byproduct of fractionated green biomass during leaf protein isolation. It represents approximately 45%–50% of the total pressed fresh biomass. Disposal of brown juice is a serious issue in leaf protein production due to its high biological oxygen demand and carbohydrates content. The current study aimed to find a possible potential use of brown juice. Therefore, chemical and biochemical properties of brown juice—derived from alfalfa green biomass—were determined before and after fermentation by lactic acid bacteria. Additionally, the growth stimulation potential of fermented brown juice on plumed cockscomb (Celosia argantea var. plumose ‘Arrabona’) plants were tested. Celosia seedlings were sprayed at different rates of fermented brown juice (i.e., 0.5%, 1%, 2.5%, 5%, and 10%) and tap water was applied as control. The results revealed that lactic acid bacteria successfully enhanced the stabilization of brown juice via reducing sugars content and increasing organic acids content. After fermentation, contents of glucose monomers were 15 times lower; while concentrations of lactic and acetic acids increased by 7- and 10-fold, respectively. This caused a reduction in the pH of fermented brown juice by 13.9%. Treating Celosia plants at lower rates of fermented brown juice (up to 1.0%) significantly induced their growth dynamics and antioxidant capacity. Higher values of vegetative parameters were measured in treated plants compared to control. The brown juice treatments caused significant changes in histological parameters as well. The activity of catalase and peroxidase increased in plants that received fermented brown juice especially at low rates. Moreover, an increase in water-soluble protein and phenol was measured in different tissues of plants sprayed with fermented brown juice. Malondialdehyde content was lowered in treated plants compared to control. Fermented brown juice at high rates slightly reduced the amount of photosynthetic pigments; however, this reduction was not reported for low rates of fermented brown juice. These results surely illustrate the potential use of fermented alfalfa brown juice as a growth stimulator for crops particularly at rates below 2.5%.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

et al. 2020

View full text Add to dashboard Cite

show abstract

“…However, pre‐acidic or alkaline treatment is costly, environmentally unfriendly and unsuitable for the ensiling process (Keller et al ). Alternatively, the use of LB can make the biosilage process simpler, faster, more environmentally friendly and cost‐efficient than chemical technology (Novik et al ). Before, recommending LB for use, in vitro digestion is needed.…”

Section: Discussionmentioning

confidence: 99%

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

et al. 2019

View full text Add to dashboard Cite

Aims The influence of Lactobacillus farciminis on ruminal fermentation characteristics was elucidated in this study. Methods and Results Ruminal fermentation was conducted using maize silage ration (R) and concentrate (C) as 75R:25C, 50R:50C and 25R:75C, supplemented with lactic acid bacteria (LB) at 0, 20 and 30 mg g−1 dry matter substrate and their interaction (1st experiment). The same LB product was used at 0, 20, 40 and 60 mg g−1 dry matter of the mixture (1 : 1) of oat straw and concentrate for 48 h of incubation (2nd experiment). At 24 and 48 h of incubation, LB0 produced the highest biogas and LB20 produced the lowest, whereas at 48 h of incubation LB40 produced the lowest. In ration x LB, LB40 resulted in the highest biogas production, while LB0 had the lowest (P < 0·001) at 8, 10 and 12 h of incubation. Inclusions of LB0, 20, 40 and 60 mg g−1 dry matter resulted in a linear increase (P < 0·003) in the asymptotic biogas production and fermentation parameters in a dose‐dependent manner, except in pH which decreased (P = 0·029). Conclusions The use of L. farciminis in diet with high level of concentrate without any adverse effect on the pH of rumen fluid to the point of acidosis. Furthermore, in high forage diet, the use of L. farciminis would help to improve the ruminal fermentation digestibility and mitigate ruminal biogas production. Significance and Impact of the Study Using Lactobacillus as a feed additive can improve ruminal fermentation activities by maintaining the stability of pH in the rumen and improving the feed utilization through manipulation of the microbial ecosystem.

show abstract

“…The ability to ferment C5 sugars is a feature of heterofermentative LAB, which utilizes those sugars through the pentosophosphate pathway. This process leads to the production of acetic acid 32 . In this process, xylose is first isomerized by xylose isomerase (XylA) to xylulose, which is further phosphorylated to xylulose-5-phosphate (X5P) by xylulokinase (XylB).…”

Section: Discussionmentioning

confidence: 99%

Silage quality and biogas production from Spartina pectinata L. fermented with a novel xylan-degrading strain of Lactobacillus buchneri M B/00077

Kupryś-Caruk

Choińska

Dekowska

et al. 2021

Sci Rep

View full text Add to dashboard Cite

The aim of the current study was to determine the ability of the Lactobacillus buchneri M B/00077 strain to degrade xylan, its impact on the quality of silage made from the lignocellulosic biomass of Spartina pectinata L., as well as the efficiency of biogas production. In the model in vitro conditions the L. buchneri M B/00077 strain was able to grow in a medium using xylan as the sole source of carbon, and xylanolytic activity was detected in the post-culture medium. In the L. buchneri M B/00077 genome, genes encoding endo-1,4-xylanase and β-xylosidase were identified. The silages prepared using L. buchneri M B/00077 were characterized by a higher concentration of acetic and propionic acids compared to the controls or the silages prepared with the addition of commercial xylanase. The addition of bacteria increased the efficiency of biogas production. From the silages treated with L. buchneri M B/00077, 10% and 20% more biogas was obtained than from the controls and the silages treated with commercial xylanase, respectively. The results of the current study indicated the strain L. buchneri M B/00077 as being a promising candidate for further application in the field of pretreatment of lignocellulosic biomass.

show abstract

Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

Cited by 17 publications

References 215 publications

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

Chemical Traits of Fermented Alfalfa Brown Juice: Its Implications on Physiological, Biochemical, Anatomical, and Growth Parameters of Celosia

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

Silage quality and biogas production from Spartina pectinata L. fermented with a novel xylan-degrading strain of Lactobacillus buchneri M B/00077

Contact Info

Product

Resources

About