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Related Concept Videos

Microbial Fermentation01:23

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes in Food Production01:29

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids01:25

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Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Batch fermentations on synthetic mixed sugar and starch medium with amylolytic lactic acid bacteria.

Mette Hedegaard Thomsen1, Jean Pierre Guyot, Pauli Kiel

  • 1Plant Research Department, Risoe National Laboratory, BIO-NRG-Building 301, P.O. Box 49, 4000, Roskilde, Denmark. mette.hedegaard.thomsen@risoe.dk

Applied Microbiology and Biotechnology
|November 17, 2006
PubMed
Summary

Brown juice, a byproduct of green crop drying, can be used for lactic acid fermentation. Lactobacillus plantarum A6 efficiently converts brown juice and wheat starch into lactic acid, improving process feasibility.

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Area of Science:

  • Biotechnology
  • Industrial Microbiology
  • Sustainable Chemistry

Background:

  • Green crop drying in Denmark utilizes rye grass, clover, and alfalfa for pellets.
  • A byproduct called brown juice is generated, showing potential for lactic acid fermentation.

Purpose of the Study:

  • To investigate the use of brown juice for polylactic acid production.
  • To enhance lactic acid yield by adding wheat starch and assessing bacterial fermentation.

Main Methods:

  • Tested six amylolytic lactic acid bacteria strains for alpha-amylase production and sugar utilization.
  • Evaluated bacteria in a complex medium of brown juice and starch.
  • Measured growth rate and lactic acid yield.

Main Results:

  • Lactobacillus plantarum A6 demonstrated effective lactic acid production and starch utilization.
  • This strain achieved a growth rate of approximately 0.4 h(-1).
  • A lactic acid yield of 0.7 was recorded for Lactobacillus plantarum A6.

Conclusions:

  • Lactobacillus plantarum A6 is a suitable candidate for fermenting brown juice and starch.
  • Utilizing brown juice enhances the feasibility of polylactic acid production.