Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 7 Issue 7

Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus Arrhizus Extends the Keeping Time of Fresh Poultry Meat

Christopher Osazuwa*, Oladipo Oladiti Olaniyi, Bamidele Juliet Akinyele and Felix Akinsola Akinyosoye

Department of Microbiology, School of Science, Federal University of Technology Akure, Ondo State, Nigeria

*Corresponding Author: Christopher Osazuwa, Department of Microbiology, School of Science, Federal University of Technology Akure, Ondo State, Nigeria.

Received: May 09, 2023; Published: June 07, 2023

Abstract

Wheat straw is an abundant renewable lignocellulosic biomass. It can serve as substrate for numerous biotechnological processes. Wheat straw was used as substrate for lactic acid production with Rhizopus arrhizus in submerged fermentation. On-site enzymatic Saccharification using Trichoderma viride and subsequent sugar fermentation were performed for the production of lactic acid. 100 gL-1 of pretreated wheat straw slurry at 50 ± 1 °C was subjected to enzymatic hydrolysis. The obtained hydrolysate was then subjected to fermentation at 35 ± 1 °C for 7 days at an agitation speed of 180 rpm, pH was adjusted to 5.0 after which 10% inoculum was added. Product was analyzed using HPLC method. 19.25 gL-1 of Lactic acid was generated with a % yield of 55.24%. Meat samples were then treated by soaking in varying concentration (1%, 2%, 3% and control) of lactic acid (n = 4). Treated samples were then stored in HDPE films at 4oC for 14 days. TVC, TCC, TVB-N and TBARS were evaluated during storage. pH, meat acid-activity and sensory parameters were also evaluated for each treatment. Significant differences in the TVC and TCC were observed within the treatments (P < 0.05) as storage progressed. Treatment with 3% gave the lowest TVC and TCC of 1.98 ± 0.30 and 0.04 ± 0.04 log10 CFU g-1 on day 8 and 7 respectively. 2% lactic acid concentration also gave the highest keeping time of 10 days, while maintaining maximum sensory attributes (above 17.00). Hence, the bio-conversion of lignocellulosic waste with microorganisms can be adopted for the generation of useful industrial products.

Keywords:Lignocellulosic-Wastes; Organic Acids; Fermentation; Meat Preservation; Shelf-Life

References

  1. Singh R., et al. “Utilization of agro-industrial wastes for the simultaneous production of amylase and xylanase by thermophilic Actinomycetes”. Brazilian Journal of Microbiology4 (2012): 1545-1552.
  2. Statista (2022).
  3. Steiner J., et al. “Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims”. European Food Research and Technology3 (2015): 303-315.
  4. Mussatto SI. “Brewer’s spent grain: a valuable feedstock for industrial applications”. Journal of the Science of Food and Agriculture7 (2014): 1264-1275.
  5. Ding J., et al. “Optimization of L-lactic acid fermentation of corn steep liquor”. Food Science 32 (2011): 127-130.
  6. Gao P., et al. “Preparation of lactic acid, formic acid and acetic acid from cotton cellulose by the alkaline pre-treatment and hydrothermal degradation”. Industrial Crops and Products 48 (2013): 61-67.
  7. Park Y., et al. “Bioconversion of waste office paper to l (+)-lactic acid by the filamentous fungus Rhizopus oryzae”. Bioresource Technology 1 (2004): 77-83.
  8. Oh H., et al. “Lactic acid production from agricultural resources as cheap raw materials”. Bioresource Technology 13 (2005): 1492-1498.
  9. Marques S., et al. “Lactic acid production from recycled paper sludge by simultaneous saccharification and fermentation”. Biochemical Engineering Journal 3 (2008): 210-216.
  10. Abedi E and Hashemi S. “Lactic acid production-producing microorganisms and substrates sources-state of art”. Heliyon e04974 (2020): 1-32.
  11. Hafez HM and El-Adawy H. “Foodborne diseases of poultry and related problems”. Journal of Food Nutrition and Metabolism 1 (2019): 2-5.
  12. Centre for Disease Control (CDC) (2022).
  13. Barcenilla C., et al. “Application of lactic acid bacteria for the biopreservation of meat products: A systematic review”. Meat Science 183 (2022):
  14. Da Costa RJ., et al. “Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat”. Journal of Food Quality (2019):
  15. Casas DE., et al. “In-Plant Validation of Novel On-Site Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid Beef Carcasses and Trim Using Natural Microbiota and Salmonella and E. coli O157: H7 Surrogate Enumeration”. Food 10 (2021): 1002.
  16. Van Ba H., et al. “The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses”. Meat Science 137 (2018): 16-23.
  17. Kou X., et al. “Enzymatic saccharification and L-lactic acid fermentation of corn stover pretreated with liquid hot water by Rhizopus oryzae”. BioResources 8 (2013): 4899-4911.
  18. Mood SH., et al. “Lignocellulosic biomass to bioethanol, a comprehensive review with a focus on pretreatment”. Renewable and Sustainable Energy Reviews 27 (2013): 77-93.
  19. Alrumman SA. “Enzymatic saccharification and fermentation of cellulosic date palm wastes to glucose and lactic acid”. Brazilian Journal of Microbiology 47 (2016): 110-119.
  20. Zhao L., et al. “Enzymatic saccharification of cornstalk by onsite cellulases produced by Trichoderma viride for enhanced biohydrogen production”. GCB Bioenergy 5 (2013): 591-598.
  21. Holtzapple MT., et al. “Saccharification, fermentation, and protein recovery from low-temperatureAFEX-treated coastal bermudagrass”. Biotechnology and Bioengineering 25 (1994): 1122-1131.
  22. Zhang S., et al. “Alkali combined extrusion pretreatment of corn stover to enhance enzyme saccharification”. Industrial Crops and Products 1 (2012): 352-357.
  23. Ngouénam R., et al. “Lactic acid production ability of Lactobacillus sp. from four tropical fruits using their byproducts as carbon source”. Heliyon e07079 (2021): 1-10.
  24. Azaizeh H., et al. “Production of lactic acid from carob, banana and sugarcane lignocellulose biomass”. Molecules 2956 (2020): 1-14.
  25. Wang X., et al. “Propionic acid production from corn stover hydrolysate by Propionibacterium acidipropionici”. Biotechnology for Biofuels 200 (2017): 55-68.
  26. Kang S., et al. “Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins”. Asian-Australasian Journal of Animal Sciences 16 (2003): 96-99.
  27. Xiaowei F., et al. “Effect of Organic-Acid-Soaking on the Extension of the Shelf Life of Fresh Noodles”. American Journal of Food Technology 10 (2015): 215-222.
  28. Hatcher DW., et al. “Developments in the use of image analysis for the assessment of oriental noodle appearance and colour”. Journal of Food Engineering 61 (2004): 109-117.
  29. Yang X., et al. “Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks”. Meat Science 117 (2016): 50-56.
  30. Food and Agriculture Organization of the United Nations (FAO). Food and nutrition paper: “manual of food quality control”. 14/8 Food Analysis. Rome, Italy (1986).
  31. Schmedes A and Hølmer G. “A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation”. Journal of the American Oil Chemists' Society 6 (1989): 813-817.
  32. Chen X., et al. “Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China”. Food Research International 120 (2019): 784-792.
  33. Tanyildizi M., et al. “Optimization of lactic acid production with immobilized Rhizopus oryzae”. African Journal of Biotechnology 11 (2012): 8546-8552.
  34. Taleghani HG., et al. “A study on the effect of parameters on lactic acid production from whey”. Polish Journal of Chemical Technology 1 (2016): 58-63.
  35. Ozen S and Ozilgen M. “Effects of substrate concentration on growth and lactic acid production by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus”. Journal of Chemical Technology and Biotechnology 54 (1992): 57-61.
  36. Zhang J., et al. “Culture-independent analysis of the bacterial community in Chinese fermented vegetables and genomic analysis of lactic acid bacteria”. Archives of Microbiology 203 (2021): 4693-4703.
  37. Ogidi CO., et al. “Fruit preservation with bioethanol obtained from the fermentation of brewer’s spent grain with Saccharomyces carlsbergensis”. Revista Facultad Nacional de Agronomía Medellín 3 (2020): 9321-9331.
  38. Ren S., et al. “Microbial changes and fresh-keeping of fresh noodles under refrigerated condition”. Information Technology and Agricultural Engineering 134 (2012): 973-980.
  39. Sánchez-Clemente R., et al. “Study of pH Changes in Media during Bacterial Growth of Several Environmental Strains”. Proceedings 2 (2018):
  40. Tian T., et al. “Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage”. Food Science and Technology Campinas 42 (2022): 67-73.
  41. Santos ECCD., et al. “Escherichia coli O26 and O113: H21 on carcasses and beef from a slaughterhouse located in Mato Grosso, Brazil”. Foodborne Pathogens and Disease 15 (2018): 653-659.
  42. International Commission on Microbiological Specifications for Foods (ICMSF) (2022).
  43. Ouattara B., et al. “Begin, A. Inhibitory effect of organic acids upon meat spoilage bacteria”. Journal of Food Protection 60 (1997): 246-253.
  44. Han J., et al. “Effects of spraying lactic acid and peroxyacetic acid on the bacterial decontamination and bacterial composition of beef carcasses”. Meat Science 164 (2020):
  45. Haščík P., et al. “Sensory Evaluation of Broiler Meat after Addition of Slovak Bee Pollen in Their Feed Mixture”. Potravinarstvo 7 (2013): 107-110.
  46. Holman BWB., et al. “Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability”. Meat Science 121 (2016): 104-106.
  47. Castro PP., et al. “Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice”. Food Control 17 (2006): 245-248.
  48. Gatellier P., et al. “Use of a fluorescence front face technique for measurement of lipid oxidation during refrigerated storage of chicken meat”. Meat Science3 (2007): 543-547.
  49. Alasnier CM., et al. “Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage”. Journal of Food Science 65 (2000): 9-14.
  50. Rukchon C., et al. “Development of food spoilage indicator for monitoring freshness of skinless chicken breast”. Talanta 130 (2014): 547-554.
  51. Rahman MA., et al. “Fish powder in instant fish soup mix”. Journal of the Bangladesh Agricultural University 1 (2012): 145-148.
  52. Smaoui S., et al. “The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh”. Poultry Science 91 (2012): 1473.
  53. Khalafalla FA., et al. “Residues of lead, cadmium, mercury and tin in canned meat products from Egypt: an emphasis on permissible limits and sources of contamination”. Journal für Verbraucherschutz und Lebensmittelsicherheit2 (2016): 137-143.
  54. Maaya M and Al-Abdullah, B. M. (2016). Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life”. Food and Nutrition Sciences 7 (2016): 1052-1061.
  55. Carpes ST., et al. “Chemical composition and free radical scavenging activity of Apismellifera bee pollen from Southern Brazil”. Journal Food Technology 12 (2009): 20-229.
  56. Bobko M., et al. “Influence of different plant supplements applied in chicken nutrition on quality of their meat”. Journal of Microbiology Biotechnology and Food Sciences 1 (2012): 1020-1031.

Citation

Citation: Christopher Osazuwa., et al. “Lactic Acid Produced by Wheat Straw Fermentation with Rhizopus arrhizus Extends the Keeping Time of Fresh Poultry Meat".Acta Scientific Nutritional Health 7.7 (2023): 32-42.

Copyright

Copyright: © 2023 Christopher Osazuwa., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is May 30, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US