Influence of pH and malate-glucose ratio on the growth kinetics of Leuconostoc oenos

Salou, Patrick; LeRoy, M.; Goma, G.; Pareilleux, Alain

doi:10.1007/bf00164704

Cited by 24 publications

(19 citation statements)

References 17 publications

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“…Salou et al. () observed that the addition of this acid to the medium resulted in faster growth of the lactic acid bacteria Leuconosto oenos up to 75 m m , whereas a slight inhibitory effect was observed above this value.…”

Section: Discussionmentioning

confidence: 99%

Combined effects of dietary malic acid andBacillus subtilison growth, gut microbiota and blood parameters of Nile tilapia (Oreochromis niloticus)

et al. 2017

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The study investigated effect of dietary supplementation with malic acid, Bacillus subtilis and a mixture of the two (3 × 2 factorial trial) on Nile tilapia (Oreochromis niloticus) health. Treatment groups (T1-T6) were fed diets containing three levels of malic acid bacterial count in the gut and faeces was detected in fish from group T6. The values of haematocrit, haemoglobin, red blood cells, white blood cells, total protein, albumin and globulin were significantly higher (p < .05) in fish from groups T4 and T6 (diets supplemented with malic acid and B. subtilis). As compared to the control fed fish, te mixture of these substances are promising as immune enhancher in aquacultured fish. K E Y W O R D SBacillus subtilis, blood parameters, growth, gut microbiota, Nile tilapia, organic acid | INTRODUCTIONMicrobial balance and proper pH in the digestive tract eliminate pathogenic microorganisms. This is necessary to maintain fish health in a satisfactory state and to achieve expected production levels.Over the last decade, research has focused on the application of probiotics and prebiotics to replace antibiotic growth promoters in the fish farming industry (Irianto & Austin, 2002;Yanbo & Zirong, 2006) and to enhance the growth and health of the host (Gatesoupe, 1999;Kesarcodi-Watson, Kaspar, Lategan, & Gibson, 2008).Most commercial probiotics currently being tested in aquaculture are lactic acid bacteria (e.g., Lactobacillus), the genus Bacillus, photosynthetic bacteria (e.g., Rhodobacter sphaeroides) and the yeasts foods as a flavour enhancer and for pH (1% malic acid solution is about 2.3) and microbial control, because it inhibits the growth of pathogenic bacteria and pathogenic fungi (Ricke, 2003). An exceptionally valuable nutritional property of this acid is that after oral administration, it stimulates the secretion of gastric juices and increases peristalsis. Small doses of malic acid have prebiotic properties, stimulating the development of non-pathogenic, acidophilic and saprophytic bacteria whereas at higher doses it can exhibit bacteriostatic and bactericidal properties (Salou, Leroy, Goma, & Pareilleux, 1991).An extensive review of the literature on this topic revealed that there are no reports on the in vivo kinetics of probiotic bacterial growth in the presence of organic acids. In in vitro studies, Lactobacillus plantarum exhibited better growth in the presence of malic acid as compared to the control group (Passos, Fleming, Hassan, & McFeeters, 2003).Therefore, in the authors' opinion, the current study is innovative and facilitates a better understanding of the interactions occurring among probiotics and malic acid in the gastrointestinal tract of fish. In summation, the aim of the current investigation was to assess the dietary inclusion of malic acid, Bacillus subtilis or a mix of the two on the growth performance, feed utilization, gut microbiota and haematological and biochemical blood parameters of Nile tilapia (Oreochromis niloticus;Linnaeus, 1758). After carp, the tilapia species c...

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Section: Discussionmentioning

confidence: 99%

Combined effects of dietary malic acid andBacillus subtilison growth, gut microbiota and blood parameters of Nile tilapia (Oreochromis niloticus)

et al. 2017

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“…3 Moreover, mixotrophic conditions remain a suitable means for improving the biomass productivity of malolactic starter cultures. 3,36,37 In batch cultures of O. oeni at pH 5.0 an improved growth rate was observed when both glucose and malate were used as energy sources compared with glucose alone. 38,39 Better growth of O. oeni was obtained in the presence of sugar mixtures (glucose/fructose, glucose/sucrose and fructose/sucrose) compared with single sugars.…”

Section: Introductionmentioning

confidence: 95%

Strategies for enhanced malolactic fermentation in wine and cider maturation

Zhang

Lovitt

2006

J of Chemical Tech & Biotech

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Malolactic fermentation (the conversion of malate to lactate) has been recognised as a desired process in wine and cider making and is being progressively developed. It not only concerns the conversion of malate but also involves flavour-related biotransformations catalysed by malolactic fermentation bacteria. This review considers strategies to improve the reliability and performance of malolactic fermentation and documents the development of cell propagation systems and maturation processes, especially in relation to the physiology and biochemistry of malolactic fermentation bacteria. This includes the use of starter cultures and high cell concentrations for propagation and biotransformation, the types of bioreactors and their operational modes, especially those associated with the process of malolactic fermentation. Oenococcus oeni, the predominant organism associated with malolactic fermentation, is an acidophilic bacterium and is able to grow in wine at pH 3.5 or lower in the presence of ethanol and sulphite. As malolactic fermentation takes place in a highly alcoholic (up to 13% v/v) and highly acidic (pH 3.5 or lower) environment, slow growth and poor yields are frequently encountered when starter cultures are used. As a result, it requires several weeks or even months in such conditions to achieve full maturation. The malolactic fermentation process is also affected by temperature, malate concentration, nutrient composition and cell concentration. With an improved understanding of malolactic fermentation and the use of high cell concentrations, appropriate bioreactor designs and various operational modes, process innovation involving the separation of cell propagation from the maturation process now looks feasible. The review assesses the performance of malolactic fermentation systems and the relative benefits of high-cell-concentration biotransformation systems (free cells, immobilised cells or membrane bioreactor) to achieve malolactic fermentation with high productivity. INTRODUCTIONMalolactic fermentation (MLF) refers to the conversion of L-malate into L-lactate and CO 2 normally catalysed by lactic acid bacteria (LAB). The conversion of L-malate into L-lactate and CO 2 is a decarboxylation and leads to a natural decrease in acidity together with an enhancement in the bacterial stability and flavour of wine.1 -5 MLF has been progressively recognised and developed in wine making. A number of reviews of MLF and its associated LAB in wine have been published in the past two decades.

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“…Yeasts Fleet, 1989;Kennes et al, 1991a;Lemaresquier, 1987;Steinkraus, 1982). (Cogan, 1987;Firme et al, 1994;Gao and Fleet, 1994;Loubiere et al, 1992;Salou et al, 1991Salou et al, , 1994Schmitt and Divies, 1991). (Cogan, 1987;Firme et al, 1994;Gao and Fleet, 1994;Loubiere et al, 1992;Salou et al, 1991Salou et al, , 1994Schmitt and Divies, 1991).…”

Section: Introductionmentioning

confidence: 99%

Kinetics of growth of Lactobacillus plantarum with glucose, organic acids (malate, citrate, acetate) and ethanol

et al. 1995

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Influence of pH and malate-glucose ratio on the growth kinetics of Leuconostoc oenos

Cited by 24 publications

References 17 publications

Combined effects of dietary malic acid andBacillus subtilison growth, gut microbiota and blood parameters of Nile tilapia (Oreochromis niloticus)

Combined effects of dietary malic acid andBacillus subtilison growth, gut microbiota and blood parameters of Nile tilapia (Oreochromis niloticus)

Strategies for enhanced malolactic fermentation in wine and cider maturation

Kinetics of growth of Lactobacillus plantarum with glucose, organic acids (malate, citrate, acetate) and ethanol

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