Profiling of the viable bacterial and fungal microbiota in fermented feeds using single-molecule real-time sequencing
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Fermented concentrated feed has been widely recognized as an ideal feed in the animal industry. In this study, we used a powerful method, coupling propidium monoazide (PMA) pretreatment with single-molecule real-time (SMRT) sequencing technology to compare the bacterial and fungal composition of feeds before and after fermentation with four added lactic acid bacteria (LAB) inoculants (one Lactobacillus casei strain and three L. plantarum strains). Five feed samples consisting of corn, soybean meal, and wheat bran were fermented with LAB additives for 3 d. Following anaerobic fermentation, the pH rapidly decreased, and the mean numbers of LAB increased from 106 to 109 colony-forming units (cfu)/g fresh matter. SMRT sequencing results showed that the abundance and diversity of bacteria and fungi in the feed were significantly higher before fermentation than after fermentation. Fifteen bacterial species and eight fungal genera were significantly altered following fermentation, and L. plantarum was the dominant species (relative abundance 88.94%) in the post-fermentation group. PMA treatment revealed that the bacteria Bacillus cereus, B. circulans, Alkaliphilus oremlandii, Cronobacter sakazakii, Paenibacillus barcinonensis, and P. amylolyticus (relative abundance >1%) were viable in the raw feed. After fermentation, their relative abundances decreased sharply to <0.2%; however, viable L. plantarum was still the dominant species post fermentation. We inferred that our LAB additives grew rapidly and inhibited harmful microorganisms and further improved feed quality. In addition, coupling PMA treatment with the Pacific Biosciences SMRT sequencing technology was a powerful tool for providing accurate live microbiota profiling data in this study.Keywords:
Propidium monoazide
Cronobacter sakazakii
Fermentation of caper berries is a traditional process relying on the indigenous microbiota. In this study, the application of Lactobacillus plantarum Lb9 isolated from spontaneous caper berry fermentation as starter culture was evaluated by means of culture-dependent and independent methods. The results obtained here indicated that L. plantarum Lb9 was able to carry on an accelerated lactic acid fermentation of caper berries, dominating the background microbiota present in the raw material until the end of fermentation even when fermentation broth was added with high salt concentration. Persistence of L. plantarum Lb9 in the starter-added fermentation was confirmed by RAPD-PCR of isolates from viable cell counting during the fermentation. TTGE analysis of the microbial community throughout fermentation process also indicated that lactobacilli were the predominant microbiota, and thus the microbial composition during the controlled fermentation was more homogeneous compared with spontaneous fermentations. Furthermore, the sensorial quality of the starter-added fermented capers was similar to the spontaneous fermented products. In conclusion, L. plantarum Lb9 was an adequate starter culture strain for caper berry fermentation prevailing over other bacteria present in the raw material. This fermentation ensured both the quality and safety of the end product.
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Batch experiments were carried out to analyze the effect of temperature and fermentation time on lactic acid yield and optical characteristics during the non-sterilized fermentation of kitchen wastes. The results showed that the maximum total lactic acid production rate (0.59 g L-1 d-1) and yield (0.62 g per gram VS) were obtained at 35 ℃ after fermented for 120 h. Lactic acid (calculated as organic carbon) accounted for 78% of the total organic carbon in the fermentation liquid. The L-lactic acid was the predominant isomer form when the fermentation time was less than 120 h. At 35 ℃ and 55 ℃, L-lactic acid concentration decreased with the fermentation time, while at 45 ℃, it increased with the fermentation time and the ratio of L-lactic acid to total lactic acid reached 97% after fermented for 144 h. Fig 4, Tab 1, Ref 21
Mixed acid fermentation
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Abstract Lactic acid fermentation is an end‐product‐inhibited reaction. The restriction imposed by lactic acid on its fermentation can be avoided by extractive fermentation techniques. Studies were performed by attaching an ion‐exchange resin packed column with a 2‐L fermentor for separation of lactic acid. The fermentation, in a conventional batch mode, resulted in a lactic acid yield of 0.828 g · g −1 and a lactic acid productivity of 0.313 g · L −1 · h −1 . However, these could be further enhanced to 0.929 g · g −1 and 1.665 g · L −1 · h −1 by extractive fermentation techniques. The effect of temperature on extractive fermentation was remarkable and has been included in this work.
Mixed acid fermentation
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Mixed acid fermentation
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Cronobacter sakazakii
Propidium monoazide
Cronobacter
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Lactic acid fermentation is a biological process by which glucose, fructose, and sucrose are converted into cellular energy and the metabolite lactate. It is an anaerobic fermentation reaction that basically occurs in presence of some bacteria and animal cells. The aim of present work is to observe the changes which occur during the fermentation of milk with temperature interval 100C to 400C, the amount of lactic acid produced, pH, time required for fermentation and the pot properties were performed. The results were summarized. The optimum temperature at which fermentation rate is highest is found to be 300C. The maximum time required for fermentation is 15 hours. The maximum amount of lactic acid is formed in the earthen pot. The reported pH at which fermentation takes place is found to be range of 6.5 to 7.5. The lactic acid fermentation is the simplest type of fermentation. In essence, it is a redox reaction. In anaerobic conditions, the cells primary mechanism of ATP production is glycolysis. In homo-lactic fermentation, one molecule of glucose is converted to two molecules of lactic acid
Mixed acid fermentation
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In order to study effects of lactic acid bacteria fermentation on the main components of Wuyi rock tea, the caffeine content of Wuyi rock tea before and after the change of lactic acid bacteria fermentation was analyzed. The results showed that at 37 ℃ fermentation temperature, fermentation time was 48 h, the inoculation amount was 6.8×103CFU / mL,the content of gallic acid in lactic acid bacteria fermentation liquid tea reached the highest of 16.76 mg / g, indicating that the fermentation of lactic acid bacteria had a certain influence on the content of gallic acid in tea. With the increase of the the fermentation of lactic acid bacteria, the caffeine content had an unobvious down-trend. The chelation ability of FEC was evaluated and the result showed that Wuyi rock tea had a high antioxidant effect.
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In the article,direct neutralization was employed to isolate the lactic acid bacteria.The calcium carbonate was added in the lactic acid fermentation liquid.The enrichment culture of lactic acid bacteria and optimization of fermentation conditions were used to improve fermentation yield.Appropriate culture conditions confirmed by single factor experiments were as follows: the inoculum 8%,the loaded liquid 20%,the temperature 36℃ and the initial pH value 6.0.Optimum fermentation conditions optimized by orthogonal experiment were as follow: the temperature 40℃,the fermentation time 96h,inoculum 8%,carbon source 10% and the initial pH value 7.0.By re-crystallization and concentrating method to extract calcium lactate,the yield was up to 72.10% finally.This process provided the experimental and theoretical basis for the following lactic acid fermentation recycling of waste sugar.
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Abstract Indonesia is one of the countries with a high level of wheat consumption, where wheat flour is still imported. Therefore, food diversification need to be carried out and developed by utilizing local raw materials, such as sago. This study aims to determine the effect of fermentation time (0 hours, 24 hours, 48 hours, 72 hours, 96 hours, 120 hours) and the type of fermentation (Spontaneous Fermentation and Lactobacillus plantarum Fermentation) on several physicochemical properties of sago flour. This research was arranged in a completely randomized design (CRD) with factorial pattern, which consisted of factor A (type of fermentation) and factor B (length of fermentation). The treatments were analyzed using analysis of variance. When If the treatment was significantly different, it was continued with Duncan’s Test. The parameters observed were Total LAB, starch content, amylose content, and whiteness degree. The results showed that the type of fermentation Lactobacillus plantarum had a higher total bacterium (6.5474 Log CFU/ml) compared to total bacteria in spontaneous fermentation (5.2090 Log CFU/ml), the starch content in the fermentation of Lactobacillus plantarum (39.43%) was optimum at 48 hours. while spontaneous fermentation was at 96 hours (38.19%), the optimum amylose in Lactobacillus plantarum fermentation was at 24 hours (4.00%) while spontaneous fermentation was at 120 hours (4.15%), The white degree of fermentation of Lactobacillus plantarum was optimum at 72 hours (90.49) spontaneous fermentation at 48 hours (87.20).
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To select the excellent lactic acid bacteria for the development of the lactic acid fermentation loquat beverage and provide theoretical basis for the quality regulation of lactic acid fermentation.Loquat fruit juice was used as the material.Using the pure species and temperature-controlled fermentation technology,the excellent lactic acid bacteria for lactic acid fermentation was selected by using the flavor of lactic acid fermentation as the major judging index.Then its fermentation characteristics were studied.The results showed that,Lactobacillus plantarum R23 was screened as the most suitable bacterium for lactic acid fermentation loquat juice,and next came Lactobacillus casei R35,and the flavor were different and special.When the fermentation temperature was lower than 30 ℃,the growth of lactic acid bacteria had a long stationary stage.In the fermentation process,a trend that acids decreasing at the first stage and increasing at the later stage was present,and the acid metebolism rate had positive effect on the fermentation temperature.The most suitable temperature of Lactobacillus plantarum R23 was 25～30 ℃ and the most time was 2～3 days.Fruit acid content of loquat juice wasn't significant influence for fermentation flavor.
Lactobacillus casei
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