Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols,Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.     

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium

In recent times, consumers have shown increasing interest in plant substitutes for fermented dairy products. This study aimed to investigate the properties of yogurt-type rice-based beverages fermented with lactic acid bacteria and Propionibacterium. The changes in pH, viable population of bacteria, physical properties, and carbohydrate content of these beverages were tested. Fermentation using only Propionibacterium was insufficient to obtain a product with an acidity level similar to that of milk-based yogurt (pH < 4.5). After fermentation, the tested beverages had a high number of Lactobacillus sp. (7.42–8.23 log10 CFU/mL), Streptococcus thermophilus (8.01–8.65 log10 CFU/mL), and Bifidobacterium animalis subsp. lactis (8.28–8.50 log10 CFU/mL). The hardness (2.90–10.40 N) and adhesiveness (13.79–42.16 mJ) of the samples after 14 days of storage at 6 °C varied depending on the starter culture used. The syneresis of all samples ranged between 29% and 31%, which was lower or close to that of milk-based yogurts. The content of individual sugars in the samples also varied depending on the starter culture used for fermentation. The results suggest that the combination of lactic and propionic fermentation helps in the production of rice-based yogurt-type milk substitutes.     

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.     

硒对乳酸菌增殖影响的研究

通过加入不同硒质量浓度的培养基对乳酸菌进行培养,探讨硒对乳酸菌增殖的影响.结果表明,硒在一定质量浓度下对乳酸菌增殖具有促进作用,当硒质量浓度在4 mg/L时,菌体增殖量达到最大值.     

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.     

HPLC法同时测定乳酸菌饮料中2种防腐剂和3种甜味剂

建立了一种高效液相色谱法同时测定乳酸菌饮料中2种防腐剂（苯甲酸、山梨酸）、3种甜味剂（乙酰磺氨酸钾、天门冬酰苯丙氨酸甲酯、糖精钠）的方法。样品经12％乙酸锌溶液和12％亚铁氰化钾溶液处理后,用C18色谱柱分离-以甲醇和0．02mol／L乙酸铵溶液为流动相梯度淋洗,紫外检测波长为230,205nm,可在30min内将5种组分完全分离,测定结果的相对标准偏差为1．1％-4．3％（n=5）,加标回收率为90％-102％。     

Structure of an Extracellular Polysaccharide from a Strain of Lactic Acid Bacteria

A new extracellular polysaccharide (EPS-I) isolated and purified from Z222, a strain of Lactic acid bacteria has been investigated. Sugar composition analysis, methylation analysis and ^1H NMR and ^13C NMR spectroscopy reveal that the EPS-I is composed of a pentasaccharide repeating unit. The sequence of sugar residue was determined by using two-dlmensional NMR spectroscopy, including heteronudear multiple-bond correlation(HMBC) and nuclear overhauser effect spectroscopy (NOESY).     

Polycondensation Kinetics of Lactic Acid

The direct polycondensation of D ,L ‐lactic acid in the absence and presence of different catalysts at various temperatures has been studied experimentally. Two types of reactions were carried out, one under closed conditions to estimate the equilibrium constant and the other under flow of nitrogen to estimate the polymerization rate constant. A mathematical model was developed based on a suitable kinetic scheme for polycondensation reaction accounting for the rate of water removal. The effects of different operating conditions (temperature and pressure) on the average molecular weight of the polymer have been explored through experiments and model simulations.

     

Comparison on Protein Bioaccessibility of Soymilk Gels Induced by Glucono-δ-Lactone and Lactic Acid Bacteria

In this study, the protein bioaccessibility of soymilk gels produced by the addition of glu-cono-δ-lactone (GDL) and fermentation with lactic acid bacteria (LAB) was examined using an in vitro gastrointestinal simulated digestion model. The in vitro protein digestibility, soluble protein content, free amino acids contents, degree of hydrolysis, electrophoretic patterns, and peptide content were measured. The results suggested that acid-induced soymilk gel generated by GDL (SG) showed considerably reduced in vitro protein digestibility of 75.33 ± 1.00% compared to the soymilk gel induced by LAB (SL) of 80.57 ± 1.53% (p < 0.05). During the gastric digestion stage, dramatically higher (p < 0.05) soluble protein contents were observed in the SG (4.79–5.05 mg/mL) than that of SL (4.31–4.35 mg/mL). However, during the later intestinal digestion phase, the results were the opposite. At the end of the gastrointestinal digestion phase, the content of small peptides was not significantly different (p > 0.05) between the SL (2.15 ± 0.03 mg/mL) and SG (2.17 ± 0.01 mg/mL), but SL showed higher content of free amino acids (20.637 g/L) than that of SG (19.851 g/L). In general, soymilk gel induced by LAB had a higher protein bioaccessibility than the soymilk gel coagulated by GDL.     

Research Methods for Structural Analysis of Lactic Acid Bacteria Induced Exopolysaccharides

Exopolysaccharides (EPSs), produced by lactic acid bacteria (LAB), have been used primarily to improve the quality and taste of food, also possess a variety of unique biological functions, such as immunoregulation and anti-tumor activities. The diversity of molecular structural characteristics of LAB-generated EPSs represents one of the main factors responsible for this plethora of functions. Accordingly, the structural analysis of the EPSs produced by LAB is the prerequisite and basis for examining its functional and structure-activity relationships. In this report, we summarized the current progress of key methodologies involved in the structural analysis of LAB-generated EPSs, including their isolation, purification, primary structure and advances in structural research. A comprehensive discussion regarding the application of chemical analysis, instrument analysis and computer aided technology in the structure analysis of LAB-generated EPSs was provided. Further, the future development of the research on the structure of LAB-generated EPSs was also presented.     

Modeling Polycondensation of Lactic Acid

Summary: A mathematical model for the polycondensation of lactic acid accounting for water removal by diffusion is developed. The corresponding kinetic parameters are estimated by performing experiments under different sets of reaction conditions in open system. The model results are compared with the experimental ones and, after validating the model, parametric simulations are further carried out to understand the effects of operating conditions such as reaction temperature, catalyst activity, and reaction pressure.     

一种乳酸菌胞外多糖糖链结构解析

以分离纯化得到的一种嗜热链球菌分泌的胞外多糖EPS03-1gm为研究对象, 采用气相色谱、分光光度及核磁共振技术对该多糖重复单位结构进行了解析. 结果表明, EPS03-1gm的单糖组成是葡萄糖和半乳糖, 不含糖醛酸和蛋白成分, 其重复单位中有4个糖基单元且都是6C糖. DEPT谱说明每个重复单位中有4个CH2, 用二维核磁共振谱和HMQC及HMBC谱分别对4个糖单元中的H和C进行了归属. 确定该多糖重复单位的糖链结构为: →3)-α-D-Galp-(1→3)-β-D-Galf-(1→3)-β-D-Glcp-(1→6)-β-D-Glcp-(1→.     

Profiling of Potential Antibacterial Compounds of Lactic Acid Bacteria against Extremely Drug Resistant (XDR) Acinetobacter baumannii

A total of 20 of isolates of lactic acid bacteria (LAB) were selected and screened for antagonistic activity against clinical strains of 30 clinical isolates of extremely drug-resistant (XDR) Acinetobacter baumannii using the well diffusion assay method. Results showed that 50% of the highly LAB strains possessed inhibitory activity against (up to 66%) of the XDR A. baumannii strains tested. The supernatant of the twenty LAB strains was subjected to gas chromatography mass spectrometry (GCMS) revealed that the common compound found in the active isolates against XDR A. baumannii was 3-Isobutyl-2,3,6,7,8,8a-hexahydropyrrolo[1,2-a]pyrazine-1,4-dione, a known potential diketopiperazine group. The molecular docking study against potential antibacterial targets with selected ligands was performed to predict the binding mode of interactions, which is responsible for antibacterial activity. The docking analysis of the potent compounds supported the potential antibacterial activity exhibiting high inhibition constant and binding affinity in silico.     

Adhesion and Anti-Adhesion Abilities of Potentially Probiotic Lactic Acid Bacteria and Biofilm Eradication of Honeybee (Apis mellifera L.) Pathogens

Lactic acid bacteria (LAB) naturally inhabits the organisms of honeybees and can exhibit adhesive properties that protect these insects against various pathogenic microorganisms. Thus, cell surface (auto-aggregation, co-aggregation, hydrophobicity) and adhesive properties of LAB to two abiotic (polystyrene and glass) and four biotic (collagen, gelatin, mucus, and intestinal Caco-2 cells) surfaces were investigated. Additionally, anti-adhesion activity and the eradication of honeybee pathogen biofilms by LAB metabolites (culture supernatants) were determined. The highest hydrophobicity was demonstrated by Pediococcus pentosaceus 19/1 (63.16%) and auto-aggregation by Lactiplantibacillus plantarum 18/1 (71.91%). All LAB showed a broad spectrum of adhesion to the tested surfaces. The strongest adhesion was noted for glass. The ability to co-aggregate with pathogens was tested for the three most potently adherent LAB strains. All showed various levels of co-aggregation depending on the pathogen. The eradication of mature pathogen biofilms by LAB metabolites appeared to be weaker than their anti-adhesive properties against pathogens. The most potent anti-adhesion activity was observed for L. plantarum 18/1 (98.80%) against Paenibacillus apiarius DSM 5582, while the strongest biofilm eradication was demonstrated by the same LAB strain against Melissococcus plutonius DSM 29964 (19.87%). The adhesive and anti-adhesive activity demonstrated by LAB can contribute to increasing the viability of honeybee colonies and improving the conditions in apiaries.     

乳酸缩聚反应动力学

乳酸直接缩聚制备聚乳酸的反应在１２４℃无外加催化剂时，在反应程度１０％～６０％的范围内符合３级反应，其动力学方程式为：ｌＩ］３；在１２０℃，１％（ｗｔ）强酸性离子交换树脂作催化剂时，在反应程度１０％～５０％的范围内符合２级反应，其动力学方程式为：＝Ｉ０１ｃｏｏｎｊ＝。     

伯胺N1923萃取乳酸

伯胺 N1 92 3是一种国产仲碳伯胺萃取剂 ,对无机酸、金属配阴离子、小分子有机酸等有良好的萃取性能[1～ 6 ] .文献 [3～ 5]研究伯胺 N1 92 3、TBP萃取醋酸、柠檬酸的平衡 ,文献 [6 ]研究 TRPO萃取乳酸的平衡 .在此基础上 ,本文进一步研究伯胺 N1 92 3萃取乳酸的平衡 ,提出了该类萃取体系的数据处理新方法 .该方法对中性萃取剂萃取小分子有机酸体系的数据处理有普遍意义 .仪器与试剂 :FT-IR5DX红外光谱仪 ,美国NICOL ET公司 ;康氏振荡器 ,山东大学化学学院金工室改装 .伯胺 N1 92 3 ,上海有机化学研究所实验厂产品 ,经减压蒸馏 ( …     

Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis

Aloe vera has been medicinally used for centuries. Its bioactive compounds have been shown to be very effective in the treatment of numerous diseases. In this work, a novel functional beverage was developed and characterized to combine the health benefits of probiotic bacteria with the Aloe vera plant itself. Two Aloe vera juices were obtained by fermentation either by a novel isolated Enterococcus faecium or a commercial Lactococcus lactis. The extraction of Aloe vera biocompounds for further fermentation was optimized. Extraction with water plus cellulase enhanced the carbohydrates and phenolic compounds in the obtained extracts. The biotransformation of the bioactive compounds from the extracts during fermentation was assessed. Both probiotic bacteria were able to grow on the Aloe vera extract. Lactic acid and short-chain fatty acids (SCFA) together with fourteen individual phenolic compounds were quantified in the produced Aloe vera juice, mainly epicatechin, aloin, ellagic acid, and hesperidin. The amount of total phenolic compounds was maintained through fermentation. The antioxidant activity was significantly increased in the produced juice by the ABTS method. The novel produced Aloe vera juice showed great potential as a functional beverage containing probiotics, prebiotics, SCFA, and phenolic compounds in its final composition.     

Mo-V-Nb多组元氧化物催化乳酸氧化脱氢反应制备丙酮酸

丙酮酸是一种重要的有机合成和药物合成中间体,本文采用成本低廉的乳酸为原料,以Mo-V-Nb多组元氧化物为催化剂,在较低的反应温度下催化氧化脱氢合成了具有高附加值的丙酮酸。应用X射线衍射(XRD)和扫描电子显微镜(SEM)表征了Mo-V-Nb多组元氧化物的物相组成和微观结构,采用气相色谱质谱联用(GC-MS)分析了反应产物,研究了乳酸氧化脱氢可能的反应路径,并深入探讨了关键反应参数反应温度、氧气分压和质量空速对催化选择性和乳酸转化率的影响。     

Mo-V-Nb多组元氧化物催化乳酸氧化脱氢反应制备丙酮酸

丙酮酸是一种重要的有机合成和药物合成中间体,本文采用成本低廉的乳酸为原料,以Mo-V-Nb多组元氧化物为催化剂,在较低的反应温度下催化氧化脱氢合成了具有高附加值的丙酮酸。应用X射线衍射（XRD）和扫描电子显微镜（SEM）表征了Mo-V-Nb多组元氧化物的物相组成和微观结构,采用气相色谱质谱联用（GC-MS）分析了反应产物,研究了乳酸氧化脱氢可能的反应路径,并深入探讨了关键反应参数反应温度、氧气分压和质量空速对催化选择性和乳酸转化率的影响。     

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter pasteurianum showed superior fermentability and acid production capacity when compared with other strains from sourdough, which were mixed to produce the compound starter. It was found that the volume of whole wheat steamed bread leavened with compound starter increased by 12.8% when compared with that of the whole wheat steamed bread made by commercial dry yeast (DY-WB). A total of 38 volatile flavors were detected in the whole wheat steamed bread fermented by the compound starter (CS-WB), and the type of volatile flavors increased by 14 species when compared to the bread fermented by the dry yeast. In addition, some unique volatile flavor substances were detected in CS-WB, such as acetoin, 3-hydroxy-butanal, butyraldehyde, cuparene, etc. Moreover, the hardness and the chewiness of CS-WB decreased by 31.1 and 33.7% when compared with DY-WB, respectively, while the springiness increased by 10.8%. Overall, the formulated compound starter showed a desirable improvement in the whole wheat steamed bread and could be exploited as a new ingredient for steamed bread.