Natural antibacterial agents from arid-region pretreated lignocellulosic biomasses and extracts for the control of lactic acid bacteria in yeast fermentation
| Autor: | Chuanji Fang, Jens Ejbye Schmidt, Kristala L. J. Prather, Juan-Rodrigo Bastidas-Oyanedel, Mette Hedegaard Thomsen, Sabeera Haris |
|---|---|
| Přispěvatelé: | Massachusetts Institute of Technology. Department of Chemical Engineering, Jones, Kristala L. |
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
0301 basic medicine lcsh:Biotechnology Microorganism lcsh:QR1-502 Biophysics Lignocellulosic biomass 01 natural sciences Applied Microbiology and Biotechnology lcsh:Microbiology 03 medical and health sciences chemistry.chemical_compound Natural antibacterial lcsh:TP248.13-248.65 010608 biotechnology Lactic acid bacteria Food science biology Chemistry Salicornia bigelovii food and beverages biology.organism_classification Yeast Lactic acid 030104 developmental biology Original Article Fermentation Antibacterial activity Yeast fermentation Bacterial contamination Bacteria |
| Zdroj: | Springer Berlin Heidelberg AMB Express AMB Express, Vol 8, Iss 1, Pp 1-7 (2018) Haris, S, Fang, C, Bastidas-Oyanedel, J R, Prather, K J, Schmidt, J E & Thomsen, M H 2018, ' Natural antibacterial agents from arid-region pretreated lignocellulosic biomasses and extracts for the control of lactic acid bacteria in yeast fermentation ', AMB Express, vol. 8, no. 1, 127, pp. 1-7 . https://doi.org/10.1186/s13568-018-0654-8 |
| ISSN: | 2191-0855 |
| DOI: | 10.1186/s13568-018-0654-8 |
| Popis: | Bacterial contamination is one of the major challenges faced by yeast fermentation industries as the contaminating microorganisms produce lactic acid and acetic acid, which reduces the viability of yeast, and hence fermentation yields. The primary bacterial contaminants of yeast fermentations are lactic acid bacteria (LAB). This study aims to identify potential natural antibacterial fractions from raw and pretreated lignocellulosic biomasses found in Abu Dhabi, UAE, in terms of LAB inhibition capacity, allowing growth of the yeast. The analysis was carried out using plating technique. Pretreatment liquid of the mangrove stem Avicennia marina hydrothermally pretreated at 210 °C exhibited the widest inhibition zone with an average diameter of 14.5 mm, followed by the pretreatment liquid of mangrove leaf pretreated at 190 °C, Salicornia bigelovii pretreated at 202 °C and rachis of date palm Phoenix dactylifera pretreated at 200 °C. The compounds responsible for the antibacterial activity will be characterized in further study. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink