Applied Biochemistry and Microbiology

, Volume 42, Issue 2, pp 204–209

Modeling of lactic acid fermentation of leguminous plant juices

  • R. A. Shurkhno
  • Sh. Z. Validov
  • A. M. Boronin
  • R. P. Naumova
Article

DOI: 10.1134/S0003683806020177

Cite this article as:
Shurkhno, R.A., Validov, S.Z., Boronin, A.M. et al. Appl Biochem Microbiol (2006) 42: 204. doi:10.1134/S0003683806020177

Abstract

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of the experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of acids produced during fermentation.

Copyright information

© MAIK “Nauka/Interperiodica” 2006

Authors and Affiliations

  • R. A. Shurkhno
    • 1
  • Sh. Z. Validov
    • 2
  • A. M. Boronin
    • 2
  • R. P. Naumova
    • 3
  1. 1.Tatar Institute of AgricultureRussian Academy of Agricultural SciencesKazanRussia
  2. 2.Institute of Biochemistry and Physiology of MicroorganismsRussian Academy of SciencesPushchino, Moscow oblastRussia
  3. 3.Kazan State UniversityKazanRussia