Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling.

The study's objective was to develop a co-fermentation process with appropriate fermentation parameters to produce a sour beer (similar to a Belgium sour beer) with an ethanol content of 6-8% (v/v) using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum. Statistical optimization was conducted to determine fermentation conditions to produce a sour beer with ~ 3 mg/mL of lactic acid, similar to the traditional sour beer levels. Studies were conducted on the microbial dynamics and volatile compounds produced during this fermentation and aging process.

Production, optimization and probiotic characterization of potential lactic acid bacteria producing siderophores.

The aim of the study was to characterize the probiotic qualities and siderophore production of and isolates for possible application for iron nutrition in human and animals strains were selectively isolated from different dairy sources and infant faecal matter. Isolates SB10, JC13 and IFM22 were found to produce maximum siderophore ranging from 65-90% at an optimum pH 7, incubation period of 96 h, agitation speed of 150 rpm and inoculum volume of 15%. SB10 and JC13 were found to show high homology with spp.

Lactic acid production from cassava fibrous residue using Lactobacillus plantarum MTCC 1407.

During extraction of starch from cassava, fibrous residue is a major waste released into the environment. Owing to the high starch content (60-65% on dry weight basis) and organic matter of cassava fibrous residue (CFR), an attempt has been made to utilize it for the production of lactic acid (LA) in semi solid state fermentation using Mann Rogassa Sharpe medium containing [5 % (wv(-1))] CFR in lieu of glucose [2% (wv(-1))] as the carbon source. Response Surface Methodology (RSM) was used to evaluate the effect of main variables, i.

Statistical optimization of alpha-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation.

Production and purification of alpha-amylase by probiotic Lactobacillus plantarum MTCC 1407 has been investigated under submerged fermentation using Mann Rogassa Sharpe medium containing (1%) soluble starch in lieu of glucose (2%) as carbon source. Response Surface Methodology was used to evaluate the effect of main variables, i.e.

Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice.

Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 +/- 2 degrees C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and beta-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated.