Stimulation of lactic acid production and Lactobacillus plantarum growth in the coculture with Bacillus subtilis using jackfruit seed starch

Le, Tram Anh Ngoc; Lee, Jaslyn Jie Lin; Chen, Wei Ning

doi:10.1016/j.jff.2023.105535

Cited by 14 publications

(4 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…B. subtilis já foi utilizado como suplemento seguro na produção de iogurtes, aplicado na fermentação de sementes de jaca, na produção de bebidas e na fermentação de leguminosas (LI e WANG, 2021;CHEN et al 2022;LE et al 2023;LUO, BAO e ZHU, 2023;ZOU et al 2023).…”

Section: Produtos Alimentícios Fermentados Por Bacillus Sppunclassified

Alimentos e nutrição: promoção da saúde e qualidade de vida

Treptow

2023

View full text Add to dashboard Cite

Editora Direitos para esta edição cedidos à Atena Editora pelos autores. Open access publication by Atena Editora Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterála de nenhuma forma ou utilizá-la para fins comerciais.Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

show abstract

Section: Produtos Alimentícios Fermentados Por Bacillus Sppunclassified

Alimentos e nutrição: promoção da saúde e qualidade de vida

Treptow

2023

View full text Add to dashboard Cite

show abstract

“…Besides, jackfruit seed starch (JSS) can be developed as novel gastroretentive nanoparticles loaded with metformin ( Jain, Upadhyay, Mishra, & Jain, 2022 ), as well as pioglitazone-loaded JSS-alginate beads with significant hypoglycemic effect ( Nayak, Pal, & Hasnain, 2013 ). Another work was reported by Le et al (2023) , where seed starch derived from jackfruit waste was used to increase lactic acid production by co-fermentation with Lactobacillus plantarum and Bacillus subtili . As for the jackfruit peel, which has also been shown to be a source of polyphenol with strong antioxidant activity, as well as a source of polysaccharides with hypoglycemic activity, with potential applications in the food and pharmaceutical industries ( Jiang et al, 2019 , Wang and Jiang, 2022 , Wang et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

Suo,

Xiao,

Wang

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

“…21 Hence, there has been an increasing interest in studying the interaction between B. subtilis and the microbial community in baijiu fermentation. Microbial interaction experiments have shown that B. subtilis can enhance the acid-producing ability of lactic acid bacteria 22 ; moreover, when co-cultured with yeast, B. subtilis can secrete amylases and increase ethanol content. 23,24 However, because of limited coculture strains, it is difficult to fully elucidate the role and function of B. subtilis in the complex and dynamic baijiu fermentation ecosystem.…”

Section: Introductionmentioning

confidence: 99%

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Dan,

Song,

Xiang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundBaijiu brewing is a complex and multifaceted multimicrobial co‐fermentation process, in which various microorganisms interact to form an interdependent micro‐ecosystem, subsequently influencing metabolic activities and compound production. Among these microorganisms, Bacillus, an important bacterial genus in the liquor brewing process, remains unclear in its role in shaping the brewing microbial community and its functional metabolism.ResultsThe baijiu fermentation system was constructed using B. subtilis JP1 isolated from native jiupei (grain mixture) combined with daqu (a saccharifying agent) and huangshui (a fermentation byproduct). Based on high‐throughput amplicon sequencing analysis, it was evident that B. subtilis JP1 significantly influences bacterial microbial diversity and fungal community structure in baijiu fermentation. Of these, Aspergillus and Monascus emerge as the most markedly altered microbial genera in the jiupei community. Based on co‐occurrence networks and bidirectional orthogonal partial least squares (O2PLS) discriminant analysis models, it was demonstrated that the addition of B. subtilis JP1 intensified microbial interactions in jiupei fermentation, consequently enhancing the production of volatile flavor compounds such as Heptanoic acid, Butyl hexanoate, and 3‐Methylthiopropanol in jiupei.ConclusionB. subtilis JP1 significantly alters the microbial community structure of jiupei, enhancing aroma formation during fermentation. These findings will contribute to a broader application in solid‐state fermentation.This article is protected by copyright. All rights reserved.

show abstract

Stimulation of lactic acid production and Lactobacillus plantarum growth in the coculture with Bacillus subtilis using jackfruit seed starch

Cited by 14 publications

References 46 publications

Alimentos e nutrição: promoção da saúde e qualidade de vida

Alimentos e nutrição: promoção da saúde e qualidade de vida

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

The response pattern of the microbial community structure and metabolic profile of jiupei to Bacillus subtilis JP1 addition during baijiu fermentation

Contact Info

Product

Resources

About