Fermentation of aqueous plant seed extracts by lactic acid bacteria
Abstract
The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when comparedmore »
- Authors:
- Publication Date:
- OSTI Identifier:
- 5231682
- Resource Type:
- Journal Article
- Journal Name:
- Appl. Environ. Microbiol.; (United States)
- Additional Journal Information:
- Journal Volume: 51:5
- Country of Publication:
- United States
- Language:
- English
- Subject:
- 59 BASIC BIOLOGICAL SCIENCES; 09 BIOMASS FUELS; FOOD; BIOSYNTHESIS; LACTOBACILLUS; CONTINUOUS CULTURE; LEGUMINOSAE; FERMENTATION; PEANUTS; SORGHUM; SOYBEANS; STREPTOCOCCUS; AQUEOUS SOLUTIONS; BACTERIA; COLOR; LACTIC ACID; PH VALUE; VISCOSITY; BIOCONVERSION; CARBOXYLIC ACIDS; CEREALS; DISPERSIONS; GRASS; HYDROXY ACIDS; MICROORGANISMS; MIXTURES; OPTICAL PROPERTIES; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANOLEPTIC PROPERTIES; PHYSICAL PROPERTIES; PLANTS; RHIZOBIUM; SEEDS; SOLUTIONS; SYNTHESIS; VEGETABLES; 550700* - Microbiology; 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
Citation Formats
Schafner, D W, and Beuchat, R L. Fermentation of aqueous plant seed extracts by lactic acid bacteria. United States: N. p., 1986.
Web.
Schafner, D W, & Beuchat, R L. Fermentation of aqueous plant seed extracts by lactic acid bacteria. United States.
Schafner, D W, and Beuchat, R L. 1986.
"Fermentation of aqueous plant seed extracts by lactic acid bacteria". United States.
@article{osti_5231682,
title = {Fermentation of aqueous plant seed extracts by lactic acid bacteria},
author = {Schafner, D W and Beuchat, R L},
abstractNote = {The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.},
doi = {},
url = {https://www.osti.gov/biblio/5231682},
journal = {Appl. Environ. Microbiol.; (United States)},
number = ,
volume = 51:5,
place = {United States},
year = {Thu May 01 00:00:00 EDT 1986},
month = {Thu May 01 00:00:00 EDT 1986}
}