Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

Liu, S.-Q.

doi:10.1016/s0168-1605(02)00366-5

Cited by 219 publications

(157 citation statements)

References 118 publications

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“…This major end product in fermented durian pulp was presumably produced from a number of substrates such as sucrose, glucose, fructose and malic acid. The metabolic conversion of these components into lactic acid is either through the phospho-ketolase or glycolytic pathway (Liu 2003;Kandler 1983). Besides that, the increase in acidity was also contributed by an increasing content of acetic acid at both temperatures.…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

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Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15°C, 27°C and 40°C for 10 days. Storage at 15°C did not affect the properties of the pulp much. However, at 27°C and 40°C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27°C. Titratable acidity, which increased at 27°C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27°C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose TM showed better retention of aroma profile at 27°C. Overall, durian fermented at 27°C was more acceptable than the one prepared at 40°C, and it is ready to be consumed between Day 4 and 6.

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Section: Resultsmentioning

confidence: 99%

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

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“…However, Taniasuri et al (2016) reported that similar kinetic changes and residual levels of pyruvic acid were found in AF, SIM and SEQ fermented by S. cerevisiae EC-1118 and O. oeni Viniflora. Malolactic bacteria can gain energy from the metabolism of pyruvate via the generation of acetyl-P, then ATP (Liu, 2003).…”

Section: Changes In Organic Acidsmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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“…Lactic acid bacteria are the major acid producers in kefir fermentation. L. kefiri is a heterofermentative bacterium that produces ethanol, acetic acid and carbon dioxide as well as diacetyl, acetoin, 2-3-butanediol and formate in addition to lactic acid (Liu, 2003). These products determine the flavor characteristics of kefir drink.…”

Section: Discussionmentioning

confidence: 99%

Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

Burcu¹,

Arslanoğlu²

2013

Afr. J. Microbiol. Res.

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A combination of culture-dependent and independent methods was used in an attempt to identify the bacteria present in kefir grains and kefir liquid. Culture-independent methods involved direct extraction of DNA by mechanical means from either grains or liquid, followed by PCR amplification and sequencing of 16S rRNA genes. Culture-dependent methods were performed by inoculating samples from both the kefir grains and the kefir liquid to solid media followed by incubation under either aerobic or anerobic conditions in order to selectively enrich aerobic and anaerobic bacteria. Pure cultures were isolated from enriched bacteria and their DNA was extracted for the amplification and sequencing of 16S rRNA genes. Results indicate that kefir grains had a different bacterial composition compared to the kefir liquid. While Lactobacillus kefiranofaciens, Lactobacillus kefiri, Enterococcus faecium and Acetobacter syzygii were found only in the kefir grains, Lactobacillus helveticus was found only in the kefir liquid. On the other hand, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides and Acetobacter lovaniensis were found to be present in both the grains and the liquid. To the best of our knowledge, this work is the first to report the presence of A.lovaniensis, A. syzygii and Enterococcus faecium in kefir.

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Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

Cited by 219 publications

References 118 publications

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Phylogenetic identification of bacteria within kefir by both culture-dependent and culture-independent methods

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