Non‐Lactic Acid Bacteria as Probiotics and their Functional Roles

2022 ◽  
pp. 73-102
Author(s):  
Cíntia Lacerda Ramos ◽  
Elizabethe Adriana Esteves ◽  
Nayara Martins Zille Miranda ◽  
Lauane Gomes Moreno ◽  
Rosane Freitas Schwan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Roles

scholarly journals Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages

Beverages ◽  
2019 ◽  
Vol 5 (1) ◽  
pp. 16 ◽  
Author(s):  
Valery Ripari
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Role ◽  
Current Knowledge ◽  
Starter Cultures ◽  
Solid Surfaces ◽  
Functional Roles ◽  
The Matrix

This review describes the technical and functional role of exopolysaccharides (EPSs) in cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for growing, adhering to solid surfaces, and surviving under adverse conditions. In several food and beverages, EPSs play technical and functional roles. Therefore, EPSs can be isolated, purified, and added to the product, or appropriate bacteria can be employed as starter cultures to produce the EPSs in situ within the matrix. The exploitation of in situ production of EPSs is of particular interest to manufacturers of cereal-base beverages aiming to mimic dairy products. In this review, traditional and innovative or experimental cereal-based beverages, and in particular, yogurt-like beverages are described with a particular focus in lactic acid bacteria (LAB’s) EPS production. The aim of this review is to present an overview of the current knowledge of exopolysaccharides produced by lactic acid bacteria, and their presence in cereal-based, yogurt-like beverages.

scholarly journals Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

2021 ◽  
Vol 11 (8) ◽  
pp. 3694
Author(s):  
Luciana De Vero ◽  
Giovanna Iosca ◽  
Maria Gullo ◽  
Andrea Pulvirenti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Value Added ◽  
Natural Food ◽  
Organoleptic Properties ◽  
Functional Roles ◽  
Beneficial Effects ◽  
Baked Products ◽  
Value Added Products

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

scholarly journals Potentials of Lactic Acid Bacteria in Enhancing Nodulation of Bradyrhizobium daqingense and Yield in Soybean

2021 ◽  
Author(s):  
Nakul Kale ◽  
M. Ashwini ◽  
Shamarao Jahagirdar ◽  
Geeta Shirnalli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Plant Growth ◽  
Dry Weight ◽  
Agricultural Practice ◽  
Functional Roles ◽  
Promote Plant Growth ◽  
Pgpr Traits ◽  
House Condition ◽  
Haemoglobin Content

Background: The ferments of lactic acid bacteria (LAB) are used since decades in agricultural practice to control diseases, to promote plant growth and also to improve soils. However the functional roles of LAB in phytomicrobiome need to be discovered, which would result in understanding of the symbiotic relationship between LAB and plants and that could be exploited to improve agricultural production. Methods: In this study, the scientific investigation was carried out for pot culture evaluation of six efficient LAB isolates from soybean rhizosphere, on nodulation and yield of soybean in green house condition, which were proven positive for IAA and GA production and PGPR traits. Result: Among the eight different treatment combination with Bradyrhizobium daqingense the treatment which received consortium of all six LAB isolates had significant impact on plant growth characters viz. plant height, root length, number of branches and chlorophyll content at 30 and 60 DAS. The LAB consortia also showed significantly high nodule number (47.67), nodule dry weight (117 mg plant-1) and leg haemoglobin content (6.27 mg g-1 fresh nodule) at 30 DAS. The yield and yield related traits was also highest in consortium treated plants. The property of plant to produce more nodules and healthy root growth can be attributed to IAA producing ability of inoculated LAB isolates.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method

In vitro adhesion of lactic acid bacteria and bifidobacteria to Caco-2P and IEC-18 cells

2005 ◽  
Vol 34 (1) ◽  
pp. 91-99 ◽  
Author(s):  
K. Szekér ◽  
J. Beczner ◽  
A. Halász ◽  
Á. Mayer ◽  
J.M. Rezessy-Szabó ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Vitro Adhesion
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