Monitoring Lactic Acid Fermentation in Media Containing Dandelion (Taraxacum officinale) by FTIR Spectroscopy

Abstract

Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method for detection of molecular changes in cells and media. In the present study, FTIR spectroscopy was employed as an easy, rapid and reliable technique to evaluate the lactic fermentation of Lactobacillus casei on a model de Man, Rogosa and Sharpe (MRS) medium with or without the addition of dandelion extract (DE). Dandelion, due to its high content in fructans, can be used as an additional carbon source in lactic fermentation. Lactic fermentation in a dandelion extract, using the FTIR fingerprint as a qualitative and semi-quantitative assay for lactic acid production was monitored. Specific bands of carbohydrates in the fingerprint region (1200-900 cm -1 ) and their shifts indicated the hydrolysis and metabolism during fermentation. The band at 1336 cm -1 may be considered a sensitive marker for the identification of L. casei during fermentation, while the dandelion extract showed a unique characteristic peak at 1436 cm -1. The results proved that the species were detectable and that significant spectral differences existed between fermented samples in media with or without dandelion addition. Representative peaks of bacteria and dandelion appeared in the spectra of a mixture of bacteria and dandelion. The peaks were evident in the samples taken using the model MRS media from the beginning of fermentation as opposed to at the end of fermentation.

Biosorption optimization, characterization, immobilization and application of Gelidium amansii biomass for complete Pb2+ removal from aqueous solutions

“…Also, the interaction between the algal biomass and Pb 2+ during biosorption process included a large up shift of the peak at 1082 cm −1 to sharp peak at 876 cm –1 by −206 cm −1 . The peak at 1082 cm −1 was attributed to PO 2 − asymmetric and symmetric stretching vibrations of phospholipids 95 . The presence of sharp peak at 876 cm −1 is due to the C=O stretching vibration 96 .…”

L (+)-lactic acid production by pellet-form Rhizopus oryzae NRRL 395on biodiesel crude glycerol

“…The functional group of glycerol, including O-H stretching at 3312 cm -1 , C-H stretching at 2983, 2935, 2883 cm -1 , C-O stretching from 1100 cm -1 as primary alcohol to 1400 cm -1 represented the secondary alcohol, C-C and C-O stretching from 995 to 1050 cm -1 [ 26 ]. Specific peak for lactic acid was located at 1112 cm -1 [ 27 ]. To study the lactic acid formulation, we followed the band corresponding to lactic acid, which showed changes in the spectra during fermentation processes.…”

L. plantarum ATCC 8014 Entrapment with Prebiotics and Lucerne Green Juice and Their Behavior in Simulated Gastrointestinal Conditions

“…Because of the fact that it is a low‐cost product, biocompatible and environmental friendly, it can be utilized in the above‐mentioned purpose because of its content in nutrients useful for the growth of probiotic cells with great potential (Vodnar et al . , ; Pintea et al . ).…”