Natural antibacterial agents from arid-region pretreated lignocellulosic biomasses and extracts for the control of lactic acid bacteria in yeast fermentation
| dc.contributor.author | Hedegaard Thomsen,Mette | |
| dc.contributor.author | Haris, Sabeera | |
| dc.contributor.author | Fang, Chuanji | |
| dc.contributor.author | Bastidas-Oyanedel,Juan-Rodrigo | |
| dc.contributor.author | Jones Prather,Kristala | |
| dc.contributor.author | Ejbye Schmidt,Jens | |
| dc.date.accessioned | 2025-11-18T07:37:18Z | |
| dc.date.available | 2025-11-18T07:37:18Z | |
| dc.date.issued | 2018 | |
| dc.description | Bacterial contamination is of significant concern for industrial yeast fermentation (Bischoff et al. 2007) as it decreases the available levels of carbohydrate and nutrients (Muthaiyan et al. 2011; Nwobi et al. 2015), leading to lower product yields and production of unwanted organic acids that may inhibit yeast growth, e.g. lactic acid (De Oliva-Neto and Yokoya 1998; Makanjuola et al. 1992; Leja and Broda 2009; Muthaiyan et al. 2011). Among the bacterial contaminants in industrial yeast fermentation, lactic acid bacteria (LAB) are the most prominent (Essia Ngang et al. 1990). The major LAB species, responsible for contamination, are Lactobacillus spp., Leuconostoc spp., and Lactococci spp. (Schell et al. 2007). | |
| dc.description.abstract | 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. Keywords: Bacterial contamination, Lactic acid bacteria, Lignocellulosic biomass, Natural antibacterial, Yeast fermentation | |
| dc.identifier.citation | 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, 8(1), 127. | |
| dc.identifier.doi | https://doi.org/10.1186/s13568-018-0654-8 | |
| dc.identifier.uri | https://repository.adu.ac.ae/handle/1/7748 | |
| dc.language.iso | en | |
| dc.publisher | Springer Nature | |
| dc.title | Natural antibacterial agents from arid-region pretreated lignocellulosic biomasses and extracts for the control of lactic acid bacteria in yeast fermentation | |
| dc.type | Article |