Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production

Hossain, Shamim; Khetra, Yogesh; Dularia, Chandni; Meena, Ganga Sahay; Arora, Sumit

doi:10.1016/j.fbio.2023.102612

Cited by 4 publications

(1 citation statement)

References 24 publications

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“…[7]. While regular commercial culture focuses on the overall fermented milk product, special commercial fermenters improve the product characteristics to ensure product quality while enhancing the quality characteristics of the fermented milk, starting from the fundamental nature of the food consumed by the consumer [8]. The high quality of food demanded by consumers and the rapid development of the fermentation industry have led to further exploration and selection of excellent fermentation strains that combine multiple fermentation advantages [9].…”

Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

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Section: Introductionmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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Inline monitoring of lactobionic acid production from cheese whey by Pseudomonas taetrolens in a stirred bioreactor using electrical conductivity

Romano,

Alberini,

Raddadi

et al. 2024

Can J Chem Eng

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In this study, we introduce a novel experimental approach and present a simplified mathematical model for a quick monitoring of a biotec process producing lactobionic acid (LBA). It relies on monitoring the electrical conductivity of the fermentation broth and it is designed to predict the concentration of LBA throughout the microbial cheese whey valorization via LBA production. Following a systematic series of experiments conducted to refine the mathematical model, we performed conductivity monitoring during LBA production from “caciotta” and “squacquerone” wheys by Pseudomonas taetrolens in a 3 L stirred tank bioreactor. Throughout the bioproduction process, the conductivity values exhibited an upward trend corresponding to the increase in LBA concentration. Our findings underscore the feasibility and advantages of employing inline conductivity monitoring during LBA production from various cheese wheys. The results emphasize that conductivity measurements can effectively estimate product concentration in a fermentation process, particularly when there is a shift in ionic concentration. Furthermore, these conductivity measurements offer valuable insights for monitoring and optimizing the working conditions in a fermentation process.

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New Insights on Low-Temperature Fermentation for Food

Liang

Liu

et al. 2023

Fermentation

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Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains. Low-temperature fermentation leads to a differential expression of growth in metabolism genes (PSD1, OPI3, ERG3, LCB3 and NTH1). Low-temperature fermentation can be applied to foods and has various advantages, such as increasing changes in volatile flavor compounds and other corresponding metabolic substances of the strain, and inhibited growth of spurious bacteria. The focus of low-temperature fermentation in the long run lies in strain optimization, which is to protect and optimize the strains through a variety of methods. Low-temperature fermentation can greatly improve product quality. At present, the most effective methods to promote low-temperature fermentation are gene knockout and probiotic microencapsulation.

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Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production

Cited by 4 publications

References 24 publications

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Inline monitoring of lactobionic acid production from cheese whey by Pseudomonas taetrolens in a stirred bioreactor using electrical conductivity

New Insights on Low-Temperature Fermentation for Food

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