Fermentation of aqueous plant seed extracts by lactic acid bacteria
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.
- OSTI ID:
- 5231682
- Journal Information:
- Appl. Environ. Microbiol.; (United States), Journal Name: Appl. Environ. Microbiol.; (United States) Vol. 51:5; ISSN AEMID
- Country of Publication:
- United States
- Language:
- English
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59 BASIC BIOLOGICAL SCIENCES
AQUEOUS SOLUTIONS
BACTERIA
BIOCONVERSION
BIOSYNTHESIS
CARBOXYLIC ACIDS
CEREALS
COLOR
CONTINUOUS CULTURE
DISPERSIONS
FERMENTATION
FOOD
GRASS
HYDROXY ACIDS
LACTIC ACID
LACTOBACILLUS
LEGUMINOSAE
MICROORGANISMS
MIXTURES
OPTICAL PROPERTIES
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANOLEPTIC PROPERTIES
PEANUTS
PH VALUE
PHYSICAL PROPERTIES
PLANTS
RHIZOBIUM
SEEDS
SOLUTIONS
SORGHUM
SOYBEANS
STREPTOCOCCUS
SYNTHESIS
VEGETABLES
VISCOSITY