The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice
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To obtain optimal juice-making methods, three pretreatment methods were selected to evaluate their effects on the quality characteristics of jujube juices before and after lactic acid bacteria fermentation. As a result, significant differences between all detected indicators were observed in fermented and unfermented jujube juices following different pretreatment methods. Jujube juices pretreated with hot water soaking (HS) had better color and higher levels of total sugar, reducing sugar and free amino acids than those pretreated with boiling water steeping (BS) and steam steaming (SS). Remarkably, similar tendencies were also found in the corresponding fermented jujube juices. In contrast, higher levels of total acids were found in all-jujube juices pretreated with BS. After lactic acid bacteria fermentation, however, all of the fermented jujube juices pretreated by the HS method displayed the highest total acid levels. As the major volatile components, the total levels of acids in the HS treatment were also significantly higher than those in the other two pretreatments. Sensory evaluation revealed that the fermented jujube juices after BS treatments showed relatively high acceptability among the panelists. These findings demonstrated valuable direction in improving the product quality of fermented jujube juice.Keywords:
Steeping
Reducing sugar
Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odour that is disliked by many people, two improved techniques were used to ferment cassava and its performance compared with that of the traditional process. In one process, cassava fufu was produced involving the steeping of cassava tubers for 48h followed by grating and fermenting for another 48h. Another technique involved grating cassava tubers, dewatering/fermentation for 24h before re-steeping for another 48h. Quantitative determination of microbial, chemical and sensory changes that occurred during a 96h-fermentation period was studied. The dominant microflora was a mixed population of lactic acid bacteria, Bacillus spp and yeasts. The microflora was more diverse and with higher counts in the traditional product after 24h. Initial counts were 8.88log c.f.u./g whereas the respective counts in samples grated prior to fermentation or soaked and grated were 6.32 and 8.55. It then increased to 9.24log c.f.u/g after 48h fermentation. Enterobacteriaceae counts increased during the first 48h but fell below detectable levels after 72h in the traditional product and after 24h in the modified process. The pH decreased from 6.8 to 4.3 in the traditional process and from 6.6 to 4.2 in the modified process. The titratable acidity increased from 0.36 to 4.0% (w/w lactic acid) in the traditional product and from 0.24 to 1.0%, respectively, in the modified process. Grated mash fermentation reduced the cyanogenic glycosides content by 85.5% in 72h compared with 79.5% in the traditional fermented product. Odour and flavour ratings were significantly higher (p< 0.05) for the modified process. There was no difference in colour or texture due to the processing method. Fermentation of grated cassava produces a more acceptable product.
Steeping
Titratable acid
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This article illustrates the effect of lactic acid bacteria in the yellow rice wine production by introducing the following aspects:the application of lactic acid bacteria in the rice milk of yellow rice wine,the effect of lactic acid bacteria in the anaerobic rice steeping of yellow rice wine's deep brewing,and the effect of lactic acid bacteria in the fermentation process of yellow rice wine production.Lactic acid and ethyl lactate are the metabolites of lactic acid bacteria,their content and function are discussed as well.
Steeping
Wine fault
Fermentation in winemaking
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In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation activity was obtained, and the productivity was three times higher than in non-pH-controlled fermentation. In electrodialysis fermentation, the amount of produced lactic acid was 82.2 g/liter, which was about 5.5 times greater than that produced in non-pH-controlled fermentation. It was concluded that these good results were obtained on account of alleviating the lactic acid inhibitory effect by electrodialysis fermentation. However, the fouling of anion-exchange membranes by cells was observed in electrodialysis fermentation.
Mixed acid fermentation
Industrial fermentation
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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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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.
Mixed acid fermentation
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Abstract Conditions affecting lactic acid formation were studied. Intact, scratched and presteeped corn grains were used in presence of fresh and old SO 2 solution with different concentrations. It was found that low concentrations of old SO 2 solution favour lactic acid formation, but low concentrations of fresh SO 2 solution and presteeped corn grains gave a higher quantity of lactic acid. Using a high concentration of SO 2 solution which inhibits lactic acid formation gave the highest yield of starch with the lowest protein content in the extracted starch.
Steeping
Corn starch
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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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