Increase In Lactic Acid Concentration Research Articles

The Fluorescent Detection of Glucose and Lactic Acid Based on Fluorescent Iron Nanoclusters.

In this paper, a novel fluorescent detection method for glucose and lactic acid was developed based on fluorescent iron nanoclusters (Fe NCs). The Fe NCs prepared using hemin as the main raw material exhibited excellent water solubility, bright red fluorescence, and super sensitive response to hydrogen peroxide (H2O2). This paper demonstrates that Fe NCs exhibit excellent peroxide-like activity, catalyzing H2O2 to produce hydroxyl radicals (•OH) that can quench the red fluorescence of Fe NCs. In this paper, a new type of glucose sensor was established by combining Fe NCs with glucose oxidase (GluOx). With the increase in glucose content, the fluorescence of Fe NCs decreases correspondingly, and the glucose content can be detected in the scope of 0-200 μmol·L-1 (μM). Similarly, the lactic acid sensor can also be established by combining Fe NCs with lactate oxidase (LacOx). With the increase in lactic acid concentration, the fluorescence of Fe NCs decreases correspondingly, and the lactic acid content can be detected in the range of 0-100 μM. Furthermore, Fe NCs were used in the preparation of gel test strip, which can be used to detect H2O2, glucose and lactic acid successfully by the changes of fluorescent intensity.

Cryopreserved platelets washed with a dialysis machine for dimethyl sulphoxide removal.

Cryopreserved platelets (cPLTs) can be stored for years and are mainly used in military settings. However, the commonly used cryoprotectant dimethyl sulphoxide (DMSO) has toxic side effects when utilized in high quantities. We developed a novel method to aseptically remove DMSO from thawed cPLTs by dialysis. One unit of platelets (N = 6) was mixed with 75 mL of 27% DMSO within 4 days after collection and stored at -80°C for 1 week. The platelet counts, platelet distribution width, mean platelet volume (MPV), platelet activity, platelet release, platelet aggregation, platelet metabolism indicators and platelet ultrastructural features (determined by electron microscopy) of the samples at the pre-freeze, post-thaw wash (post-TW) and 24 h post-thaw wash (24-PTW) stages were determined and compared. The DMSO clearance rate from the post-TW platelets was 95.56 ± 1.3%, and the platelet recovery rate after washing was 74.66 ± 6.34%. The total count, activity, release factors, aggregation and thrombolytic ability of the post-TW platelets were lower, whereas the MPV and apoptosis rates were higher compared with those of the pre-freeze platelets. The lactic acid, glucose and potassium ions released from the platelets during washing were filtered away by the dialyser, which significantly reduced their concentration. However, 24-PTW platelets were metabolically active, resulting in a decrease in pH and glucose content and an increase in lactic acid content. The level of potassium ions remained low after 24 h of storage and washing. The pre-freeze platelets maintained their normal disc shape and exhibited an open canalicular system (OCS) and a dense tubular system. The cPLTs appeared irregular after washing, with protruding pseudopodia and an extensive OCS, which increased the release of their contents. We developed a novel dialysis method to effectively remove DMSO from cPLTs under aseptic conditions and maintain platelet quality. The clinical efficacy of our method remains to be determined. However, the function of the platelets declined 24 h after washing, making them unsuitable for transfusion.

Effects of Lactic Acid Bacteria Reducing the Content of Harmful Fungi and Mycotoxins on the Quality of Mixed Fermented Feed.

The contamination of fermented feeds and foods with fungi and mycotoxins is a major food safety issue worldwide. Certain lactic acid bacteria (LAB), generally recognized as safe (GRAS) fermentation probiotics, are able to reduce microbial and mycotoxins contamination. In this study, Lactiplantibacillus (L.) plantarum Q1-2 and L. salivarius Q27-2 with antifungal properties were screened as inoculants for mixed fermenting feed, and the fermentation and nutritional qualities, microbial community, and mycotoxins of mixed fermented feed were analyzed at different fermentation periods (1, 3, 7, 15, and 30 days, respectively). The findings indicated that the utilization of Q1-2 and Q27-2 strains in fermenting feed led to a decrease in pH and an increase in lactic acid concentration and the proportion of Lactiplantibacillus, while effectively restraining the proliferation of undesirable microorganisms. In particular, Q1-2 reduced the relative abundance of fungi including Fusarium and Aspergillus. Compared to the control group, the Q1-2 and Q27-2 groups reduced aflatoxin B1 by 34.17% and 16.57%, and deoxynivalenol by up to 90.61% and 51.03%. In short, these two LAB inoculants could reduce the contents of aflatoxin B1 and deoxynivalenol to the limited content levels stipulated by the Chinese National Standard GB 13078-2017. These findings suggest that the LAB strains of Q1-2 and Q27-2 have potential applications in the feed industry for the mitigation of mycotoxin pollution, thereby enhancing the quality of animal feed.

Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus

Fermentation with lactobacillus offers a natural means to modify nutritional and flavor properties of foods, and strains have crucial effects on it. In this study, peach pulp was fermented by five commercial probiotics (L. plantarum 21802, L. brevis 6239, L. pentosus 21798, L. alimentarius 21852 and L. pentosus 21832) to screen out a strain with higher adaptability ability and polyphenol bio-transformation capacity. Then, dynamics changes in microbial properties, nutritional composition, volatile organic compounds and DPPH radical-scavenging activity of peach pulp fermented by selected strain were studied and compared with the control sample. HPLC, LC-ESI-MS/MS and GC-MS were used for identification and quantification of phytochemistry. Results showed that the most efficient strain was L. plantaurm 21802 caused a significant (P < 0.05) increase in microbial population and total phenol content of peach pulp, which leads to an obvious decrease in fructose and glucose and a great increase in lactic acid content after 60 h fermentation. The malolactic conversion was completed within 12 h. Moreover, it caused an increase in β-carotene (14.82%), as well as chlorogenic acid (154.00%), vanillic acid (95.44%), epicatechin (27.99%), quercetin-3-O-glucoside (124.19%) and isorhamnetin (438.29%). Furthermore, lactobacillus fermentation resulting in the improvements of alcohols and aldehydes production, and the contents of four key aroma compounds (OVA>1), namely linalool, benzaldehyde, damascenone and eugenol, increased significantly (P < 0.05). These findings evidenced the potential use of L.plantarum 21802 in peach pulp fermentation for improving the nutritional and functional properties, and proved a possibility of peach fruit as a novel material for functional plant-based fermentation beverages.

Effects of brown sugar addition and fermentation time on metabolites and microbial communities of Yibin Yacai

Yibin Yacai is one of the most popular pickled vegetables in Sichuan made from special local stem mustard via spontaneous fermentation. The final quality of the Yibin Yacai product depends on every manufacturing process that affects the microbial communities during fermentation. In this study, the effects of brown sugar addition and fermentation time on physicochemical quality, flavor, and microbial communities of Yibin Yacai under five different fermentation conditions were investigated. The brown sugar addition can effectively increase the activities of microorganisms such as Lactobacillus and Debaryomyces, resulting in an increase in lactic acid content, sweet amino acids and umami amino acids. Furthermore, fermentation time plays a critical role in determining their physicochemical quality and flavor. The Yibin Yacai samples fermented for 5 years present the highest content of reducing sugar, amino acid nitrogen, esters, aldehydes, and olefins, while having the lowest salinity. These results indicate that the brown sugar addition and fermentation time could significantly influence the physicochemical and flavor qualities of the Yibin Yacai by tuning microbial communities during fermentation. These findings reveal the importance of controlling manufacturing processes for traditionally fermented Yibin Yacai and provide a new perspective on the technological innovation of fermented Yibin Yacai.

Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata

As a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key factors that affect the quality of MMF have not been revealed yet, which has become an urgent issue that limits its clinical application. This article aims to systematically and comprehensively reveal the transformation of physical properties and the dynamic trend of chemical components including substrate components, volatile components, and lactic acid as anaerobic fermentation product during MMF fermentation. Along with obvious hyphae growth observed for MMF, the weight of MMF decreased, and the moisture and temperature increased. Through the quantified 14 components from substrate, ferulic acid increased from 45.53 ± 6.94 to 141.89 ± 78.40 μg/g, while glycosides and phenolic acids declined except caffeic acid. Also, within the 66 volatile components analyzed, alcohols and acids increased, while aldehydes and ketones decreased. Lactic acid was not detected in the fermentation substrate, but an apparent increase in lactic acid content was observed along with the increased fermentation days, resulting in 2.54 ± 0.15 mg/g on day 8. Based on the tested components, the fermentation process of MMF was discriminated into three distinct stages by principal component analysis, and an optimal fermentation time of four days was proposed. The results of this study will be of great significance to clarify the characteristics of fermentation and conduce to improving quality standards of MMF.

Exogenous parathyroid hormone attenuates ovariectomy-induced skeletal muscle weakness in vivo.

Osteoporosis commonly affects the elderly and is associated with significant morbidity and mortality. Loss of bone mineral density induces muscle atrophy and increases fracture risk. However, muscle lipid content and droplet size are increased by aging and mobility impairments, inversely correlated with muscle function, and a cause of reduced motor function. Teriparatide, the synthetic form of human parathyroid hormone (PTH) 1-34, has been widely used to treat osteoporosis. Although PTH positively affects muscle differentiation in vitro, the precise function and mechanisms of muscle mass and power preservation are still poorly understood, especially in vivo. In this study, we investigated the effect of PTH on skeletal muscle atrophy and dysfunction using an ovariectomized murine model. Eight-week-old female C57BL/6J mice were ovariectomized or sham-operated. Within each surgical group, the mice were divided into PTH injection or control subgroups. Motor function was evaluated based on grip strength, treadmill running, and lactic acid concentration. PTH receptor was expressed in skeletal muscle cells and myoblasts. PTH inhibited ovariectomy-induced bone loss but not uterine atrophy or increased body weight; PTH not only abolished ovariectomy-induced reduction in grip strength and maximum running speed, but also significantly reduced the ovariectomy-induced increase in lactic acid concentration (compared with that observed in the vehicle control). PTH also abrogated the ovariectomy-induced reduction in the oxidative capacity of muscle fibers, their cross-sectional area, and intramyocellular lipid content, and induced cell proliferation, cell migration, and muscle differentiation, while reducing lipid secretion by C2C12 myoblasts via the Wnt/β-catenin pathway. PTH significantly ameliorated muscle weakness and attenuated exercise-induced lactate levels in ovariectomized mice. Our in vitro study demonstrated that PTH/Wnt signaling regulated the proliferation, migration, and differentiation of myoblasts and also reduced lipid secretion in myoblasts. Thus, PTH could regulate several aspects of muscle function and physiology, and may represent a novel therapeutic strategy for patients with osteoporosis.

Effects of different lignocellulosic wastes on alleviating acidification of L-lactic acid production from food waste fermentation

In this study, the effects of different lignocellulosic wastes on alleviating acidification in the fermentation of lactic acid (LA) from food waste (FW) were studied. Amongst three lignocellulosic wastes, spent mushroom substance (SMS) could reach 95.22% lignin removal efficiency through simple NaOH pretreatment. Results showed pretreated SMS was best choice for FW co-fermentation, the maximum LA concentration could reach 46.12 g/L. And the NaOH solution as neutraliser could save 5.69 mL compared with the other two lignocellulosic wastes. The reason for alleviating acidification was 4.71% calcium salt in SMS and the porous structure of SMS. Then, 50% of pretreated liquid (PL) produced in SMS pretreatment was reused in the co-fermentation process. Compared with the group with 0% PL loading, that with 50% PL loading showed an increase in LA concentration and optical purity of L-LA, reaching 50.95 g/L and 96.28%, and NaOH consumption also further decreased by 24.65%.

Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content, a decrease in milk pH, and an increase in the total bacterial count were evidenced. LAB viability in fermented milk during storage remained around 8 log10 CFU/mL. This workflow can be useful for the isolation of new probiotics and the development of fermented milks with probiotic properties to promote host health.

Effects of Vanillic Acid on Dynamic Fermentation Parameter, Nitrogen Distribution, Bacterial Community, and Enzymatic Hydrolysis of Stylo Silage.

Vanillic acid (VA) is a phenolic acid derivative commonly found in plants and foods, with a pleasant creamy odor and pharmacologic activities, which is hypothesized to help improve silage fermentation. The silage profile of stylo silage ensiled with addition of VA was evaluated. The results showed that VA addition resulted in the decrease of pH value (5.22 vs. 4.33), dry matter loss (5.37 vs. 2.51% DM), and ammonia-N proportion (14.57 vs. 1.51% CP) of stylo silage as well as the increase of lactic acid concentration (0.51 vs. 1.17% DM), true protein proportion (51.18 vs. 58.47% CP), and saccharification yield (113.64 vs. 126.40 mg/g DM). Meanwhile, bacterial community of stylo silage was altered, where the relative abundance of Enterobacter, Clostridium, and Kosakonia decreased and that of Commensalibacter and Methylobacterium increased. In conclusion, it is suggested that VA could be used as a novel silage additive to improve silage fermentation and nutrient preservation of stylo silage.

Assessment of safety and tolerability of remogliflozin etabonate (GSK189075) when administered with total daily dose of 2000 mg of metformin

BackgroundPatients with type 2 diabetes mellitus (T2DM) are characterized by an elevated glycemic index and are at a higher risk for complications such as cardiovascular disease, nephropathy, retinopathy and peripheral neuropathy. Normalization of glycemic index can be achieved by dosing combinations of metformin with other anti-diabetic drugs. The present study (Clintrials number NCT00519480) was conducted to evaluate the safety, tolerability, pharmacokinetics and pharmacodynamics of remogliflozinetabonate, an SGLT2 inhibitor, withdoses (500 mg and 750 mg BID) greater than the commercial dose (100 mg BID)in combination with metformin with minimum daily dose of 2000 mg given in two divided doses.MethodsThis was a randomized, double-blinded, repeat dose study in 50 subjects with T2DM. The study was conducted in three phases; run-in, randomization, and treatment. All subjects were on a stable metformin dosing regimen. Cohort 1 subjects were randomly allocated to receive either remogliflozin etabonate 500 mg BID or placebo BID (2:1) in addition to metformin. Cohort 2 subjects were administered with either remogliflozin etabonate 750 mg BID or placebo BID (2:1) in addition to metformin for 13 days. All the subjects were assessed for safety (adverse events, lactic acid levels, vital signs, electrocardiogram [ECG]), pharmacokinetic evaluation, and pharmacodynamics (Oral Glucose Tolerance Testing) parameters.ResultsCo-administration of remogliflozin etabonate and metformin was well tolerated in all subjects during the observation period. There were no severe or serious adverse events (SAEs) and no increase in lactic acid concentration was reported during the study. The statistical results showed that concomitant administration of remogliflozin etabonate, either 500 mg or 750 mg BID, with metformin had no effect on the pharmacokinetics of metformin. The accumulation ratios, Day 13 vs. Day 1, for AUC values of remogliflozin etabonate and its metabolites were all very close to 1, indicating no accumulation in plasma concentrations of remogliflozin etabonate and its metabolites. Mean glucose values from baseline and glucose and insulin values following oral glucose tolerance test (OGTT) were decreased in all treatment groups.ConclusionCo-administration of doses of remogliflozin etabonate (500 mg BID or 750 mg BID) greater than the commercial dose (100 mg BID) with metformin (2000 mg BID) was shown to be safe and effective during the observation period.Trial registrationClinicalTrials.gov, NCT00519480. Registered:22 August 2007.

A Comprehensive Study of the Impacts of Oat β-Glucan and Bacterial Curdlan on the Activity of Commercial Starter Culture in Yogurt.

This study provides important information about the impacts of various levels of oat (OBG) and bacterial (curdlan) β-glucan and fat contents in milk on survivability and metabolism of yogurt starter cultures. The results show that addition of β-glucans in the concentration higher than 0.25% reduced starter bacterial counts during storage and prolonged the milk acidification process. A significant increase in lactose consumption by starter cultures was noted in the yogurt samples with OBG addition up to 0.75%. The highest (by 567% on average) increase in lactic acid content was noted in the control yogurts. Whereas the lowest (by 351%) increase in lactic acid content was noted in yogurts with OBG. After 28-day storage, the acetic aldehyde content was significantly influenced by fat content, type and addition level of polysaccharide. A higher increase in acetoin content was noted in samples with 0.25% than in samples with 1% of polysaccharides. In turn, significantly lower increases in diacetyl and 2,3-pentanedione contents were observed in the yogurt samples with OBG than in these with curdlan, with diacetyl production increase along with the higher concentration of the polysaccharide. The addition of OBG and curdlan to milk contributed to differences in the starter culture metabolism, consequently, in the milk acidification dynamics.

A molecular dynamics simulation study on the mechanism of loading of gemcitabine and camptothecin in poly lactic-co-glycolic acid as a nano drug delivery system

The poly lactic-co-glycolic acid copolymer has become one of the most widely used synthetic macromolecules available for use in nanoscale drug delivery studies because of its biocompatibility and biodegradability. In this study, using computational molecular dynamics methods, combinations of polymer with different amounts of lactic and glycolic acid were compared for loading hydrophilic and hydrophobic of Gemcitabine and Camptothecin. These simulations were carried out in different ratios of the drug to the polymer. The results show that in all monomeric ratios, the amount of Camptothecin loading is higher, but on the other hand, the energy of the interaction of Gemcitabine with copolymer is greater, which can reduce its release rate from the system. By increasing the amount of glycolic acid in its system, it's the flexibility is increased and the formation of nanoparticles is also increased. Increasing the formation of nanoparticles leads to increase of the amount of drug loading of Gemcitabine. Conversely, with the increase in lactic acid content, the polymer's flexibility is diminished due to methyl group steric hindrance and the formation of nanoparticles is impaired. The results also show that for the formation of polymersomes, the drugs are first attached to the polymers, and then these compounds form the final nanoparticles as close as possible. Finally, this study suggests that poly lactic-co-glycolic acid is more suitable for loading hydrophobic drugs in any ratio of monomers. However, with increasing glycolic acid levels, its ability to load hydrophilic drugs also reaches a reasonable level.

Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products

Industrial by-products such as brewer’s spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L-(+) lactic acid (LA) production by a pure L. rhamnosus ATCC 7469 strain. The effect of the addition of MRE (10–50%) or SME (10–50%) in BSG hydrolysate on batch and fed-batch LA fermentation was evaluated. The addition of MRE and SME increased the concentration of free amino nitrogen (FAN) and essential minerals (Fe, Mg, Mn, and Zn), which had a positive effect on the fermentation. Also, the MRE addition significantly lowered C/N ration to a more favorable level for the efficient LA fermentation. In batch fermentation, the highest LA concentration (25.73 g/L), yield (86.31%), and volumetric productivity (0.95 g/L h−1), were obtained with the addition of 50% MRE. Further increase in LA concentration to 58.01 g/L, yield to 88.54%, and volumetric productivity to 1.19 g/L h−1 was achieved in fed-batch fermentation with addition of 50% MRE. A high optical purity of LA with 99.7% of L-(+)-isomer was obtained on the substrate based on industrial by-products. In addition, solid remains after BSG hydrolysis and MRE and SME preparation, together with the biomass of L. rhamnosus separated after the fermentation could be a good base for feed preparation.

Effect of ensiling time on fermentation profile and ruminal in vitro starch digestibility in rehydrated corn with or without varied concentrations of wet brewers grains

The objective of this study was to evaluate the effect of rehydrating and ensiling dry ground corn (DGC) with varying concentrations of wet brewers grain (WBG) on fermentation profile and ruminal in vitro starch digestibility (ivSD; 7-h incubations on dried and 4-mm ground samples). Samples of DGC and WBG were weighed separately and mixed into 100% WBG (WBG); mixture of DGC and WBG targeting 60 (RC60), 65 (RC65), or 70% (RC70) of dry matter (DM); and DGC rehydrated with distilled water targeting for 70% of DM (REH). Samples were ensiled in vacuum-sealed bags and allowed to ferment for 0, 1, 3, 7, 14, and 28 d. The experiment consisted of 30 treatments (5 mixtures of DGC and WGB × 6 ensiling time points) and 120 mini-silos (4 silos per treatment). All samples were analyzed for fermentation profile and water-soluble carbohydrates. Except for WBG, samples from 0 and 28 d were analyzed for ivSD. Content of DM was greater for REH (70.0%), followed by RC70 (69.2%), RC65 (63.9%), RC60 (58.4%), and WBG (17.5%) on d 0, with a slight decrease (1 to 2 percentage units) observed for all treatments until 28 d. Measurements of pH were highest for REH (6.19) and lowest for WBG (4.68) on 0 d, but all other treatments were lower than WBG on 14 and 28 d (3.83 vs. 4.14, on average). Except for WBG, all treatments had a gradual increase in lactic acid concentration from 0 to 28 d. In contrast, butyric acid gradually increased from 0 (0.25%) to 28 d (2.16% of DM) in WBG but not the other treatments. Fermentation patterns were related to water-soluble carbohydrates concentration, which was greater for all treatments except WBG from 0 (1.41% on average vs. 0.38% of DM, respectively) to 28 d (0.37% on average vs. 0.19% of DM, respectively). Except for RC60, greater ivSD was observed for all treatments on 28 than 0 d, but magnitude of the difference was greater for REH and RC70 (14.5 percentage units on average). Rehydration and ensiling of DGC with WBG resulted in adequate fermentation and enhanced starch digestibility.

Rifaximin modulates the vaginal microbiome and metabolome in women affected by bacterial vaginosis.

Bacterial vaginosis (BV) is a common vaginal disorder characterized by the decrease of lactobacilli and overgrowth of Gardnerella vaginalis and resident anaerobic vaginal bacteria. In the present work, the effects of rifaximin vaginal tablets on vaginal microbiota and metabolome of women affected by BV were investigated by combining quantitative PCR and a metabolomic approach based on (1)H nuclear magnetic resonance. To highlight the general trends of the bacterial communities and metabolomic profiles in response to the antibiotic/placebo therapy, a multivariate statistical strategy was set up based on the trajectories traced by vaginal samples in a principal component analysis space. Our data demonstrated the efficacy of rifaximin in restoring a health-like condition in terms of both bacterial communities and metabolomic features. In particular, rifaximin treatment was significantly associated with an increase in the lactobacillus/BV-related bacteria ratio, as well as with an increase in lactic acid concentration and a decrease of a pool of metabolites typically produced by BV-related bacteria (acetic acid, succinate, short-chain fatty acids, and biogenic amines). Among the tested dosages of rifaximin (100 and 25 mg for 5 days and 100 mg for 2 days), 25 mg for 5 days was found to be the most effective.

Changes in the bacterial community and composition of fermentation products during ensiling of wiltedItalian ryegrass and wilted guinea grass silages

To gain further insights into temperate and tropical grass ensiling, fermentation products and bacterial communities were examined at both the initial and late stages of ensiling of wilted Italian ryegrass and wilted guinea grass silages. 2,3-Butanediol and ethanol fermentation were observed in wilted Italian ryegrass silage. Enterobacteria such as Rahnella sp. and Enterobacter sp. may have been involved in fermentation; however, alcohol production was intensified after the silage enterobacterial community overwhelmed the pre-ensiled enterobacterial community. Pediococcus spp. appeared in silage stored for 4 months, when a significant increase in lactic acid content was seen compared with that at 2 months. Prolonged storage enhanced acetic acid fermentation in wilted guinea grass silage. The disappearance of Enterococcus sulfureus and appearance of Lactobacillus plantarum may have been associated with the increased acetic acid content. Although many species of enterobacteria were found in common between the pre-ensiled crop and silages of Italian ryegrass and guinea grass, marked differences were seen in the type of fermentation from the initial stages. These results indicate that the bacterial community of pre-ensiled crops may be immediately replaced by one that is adapted to ensiling environments, although metabolic changes may continue over the course of ensiling.

Efficacy of lactic acid in reducing foodborne pathogens in minimally processed lotus sprouts

Fresh lotus sprout is easily browned and perishable due to microbial growth and degradation. Therefore, browning and foodborne pathogen have become the most serious problems. The objective of this study was to investigate the effect of lactic acid (0.25%, 0.5%, 1% and 2% (v/v)) on reduction of foodborne pathogens, such as Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes, in lotus sprouts. Tap water and sodium hypochlorite (200 mg/l) were used as control treatments. Results indicated that tap water caused a slight reduction (<0.5 log) in the microbial loads. The sodium hypochlorite treatment led to 1.3 log reductions of the microbial population. When treated with 0.5% and 2.0% lactic acid solutions, 1.5 and 2.3 log reductions were achieved, respectively. The effectiveness of lactic acid treatment increased with the increase of lactic acid concentration. Results showed that the lactic acid treatment at 0.5% or higher was effective to reduce foodborne pathogens in lotus sprouts. The L* values of samples treated with lactic acid decreased slightly during storage. Furthermore, the lactic acid treatment contributed to slow accumulation of red color on lotus sprouts, which was more effective than sodium hypochlorite treatment to reduce the discoloration of lotus sprouts. These results indicated that lactic acid can be used to improve the color and safety of minimally processed lotus sprouts.

The effect of postharvest handling and processing on sea urchin (Evechinus chloroticus) gonad quality

SummarySea urchin gonads also known as roe or uni are a high‐valued food, considered a delicacy in many parts of the world. To determine the impact of stress caused by exposure of live urchins to air on the subsequent shelf‐life of recovered gonads, urchins (Evechinus chloroticus) were held in air at either 4 °C for 144 h or 15 °C for 72h. The coelomic fluid of urchins held in air showed a decrease in pH and increase in lactic acid concentration, percentage solid, turbidity level, colour and coelomocyte numbers. Gonads recovered from urchins held in air exhibited enhanced rates of deterioration over time, as assessed by a loss of surface definition and a decrease in their water‐holding capacity and height‐to‐surface ratio (melting). Gonad deterioration was minimised by implementing a brine + alum wash upon immediate removal of gonads from live urchins. This research has shown that the manner in which live urchins are held and processed has a dramatic impact on the subsequent shelf‐life and quality of the recovered gonads.

Effect of Lactococcus lactis Immobilized Within Pineapple and Yam Bean Segments, and Jerusalem Artichoke Powder on Its Viability and Quality of Yogurt

Lactococcus lactis cells were immobilized within pineapple segments, yam bean segments, and Jerusalem artichoke (JA) powder, and immobilized cells were used separately as adjuncts in producing probiotic yogurt. In parallel, yogurt with free L. lactis cells and yogurt only from starter cultures were also produced. The resulting yogurt samples were stored at 4 °C. Immobilization of cells increased the viability of L. lactis cells compared to free cells during storage of yogurt within pineapple segments, JA powder, yam bean segments, and free cells (43.77 %, 63.62 %, 80.11 %, and 87.14 %, respectively). The pH values of all yogurt samples decreased during storage; however, the pH values of yogurt supplemented with immobilized cells were higher than samples with free L. lactis cells. The increase in lactic acid content during storage was not different among the yogurt samples with added immobilized cells within segments of pineapple, yam beans, and free cells. However, the lactic acid content increase was greater with samples containing immobilized cells within JA powder. The immobilized cells within pineapple segments resulted in a decrease in b* color values (indicating yellowness) and an increase in a* color values (indicating greenness) whereas immobilized cells within yam bean segments resulted in a decrease in b* color values. Immobilized cells within JA powder resulted in a decrease in L* color values (indicating lightness) and an decrease in a* color values when compared to free cells. During storage, the concentration of γ-aminobutyric acid had a tendency to increase, which was not statistically significant. The sensory test revealed that the overall acceptance scores of yogurt with immobilized cells added were quite similar to those of the samples with free cells and controls throughout the storage period of 28 days.