Comparison of Bacteriocins Produced by Lactic-Acid Bacteria Isolated from Boza, a Cereal-Based Fermented Beverage from the Balkan Peninsula

2006 ◽  
Vol 53 (3) ◽  
pp. 209-216 ◽  
Author(s):  
J. W. von Mollendorff ◽  
S. D. Todorov ◽  
L. M. T. Dicks
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Balkan Peninsula ◽  
Fermented Beverage

scholarly journals Application of lactic acid bacteria for production of fermented beverages based on rice flour

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 458-463 ◽  
Author(s):  
M. Magala ◽  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Greifová ◽  
J. Hojerová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bifidobacterium Longum ◽  
Lactobacillus Brevis ◽  
Rice Flour ◽  
Total Acidity ◽  
Cell Counts ◽  
Fermented Beverage ◽  
Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&ndash;5.17 to 3.74&ndash;4.35. At the same time, total acidity increased (1.28&ndash;2.59&nbsp;g/l) due to lactic acid (0.59&ndash;2.76 g/l) and acetic acid (0.11&ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

scholarly journals Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)

LWT ◽  
2022 ◽  
Vol 155 ◽  
pp. 112913
Author(s):  
Hugo S. Garcia ◽  
Lourdes Santiago-López ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba ◽  
Adrián Hernández-Mendoza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chenopodium Berlandieri ◽  
Fermented Beverage

scholarly journals Evaluation of lactic acid bacteria viability and anti-diarrhoeagenic Escherichia coli activities of non-alcoholic fermented beverage ‘Kunu’

2021 ◽  
Vol 13 (1) ◽  
pp. 122-127
Author(s):  
Ayomide F. Sowemimo ◽  
Abiola O. Obisesan ◽  
Funmilola A. Ayeni
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Antimicrobial Activities ◽  
Rrna Gene ◽  
E Coli ◽  
Log Reduction ◽  
Fermented Beverage ◽  
Leuconostoc Pseudomesenteroides

Kunu is a non-alcoholic fermented cereal beverage consumed primarily as a refreshing drink. This study investigated the effects of storage conditions on viability of Lactic Acid Bacteria (LAB) in kunu and the antibacterial effects of Kunu against diarrhoea caused by Escherichia coli strains. Kunu was prepared according to local traditional method. Viability counts of LAB in kunu stored at two different conditions, cold (4 ℃ average) and room temperature (26 ℃ average), were evaluated. Isolated LAB from kunu were identified by partial sequencing of 16S rRNA gene. Five pathotypes of diarrhoea caused by E. coli strains were co-cultured with kunu to evaluate its antimicrobial activities. Viable LAB count in kunu ranged from 5.0 x 109 to 1.0 x 1011 cfu/mL. Pediococcus pentosaceus, Lactobacillus plantarum and Leuconostoc pseudomesenteroides were identified from kunu. There is a drastic decrease (2-5 log reduction) in E. coli strains co-cultured with kunu. The observed high viable counts of beneficial LAB in kunu with its antimicrobial activities against diarrhoeaogenic E. coli strains indicates that kunu is not just a refreshing drink, but it also has antimicrobial potential against diarrhoea caused by E. coli.

scholarly journals Bacteriocinogenic lactic acid bacteria in the traditional cereal-based beverage Boza: a genomic and functional approach

2021 ◽  
Author(s):  
Luciano Lopes Queiroz ◽  
Christian Hoffmann ◽  
Gustavo Augusto Lacorte ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Svetoslav Dimitrov Todorov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Enzymes ◽  
Food Product ◽  
Balkan Peninsula ◽  
Microbial Interactions ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Bacteriophage Infection ◽  
A Cell

Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In this study, a sample of Boza from Belogratchik, Bulgaria, was analyzed for the presence of bacteriocinogenic LAB, and after analyses by RAPD-PCR, three representative isolates were characterized by genomic analyses, using whole genome sequencing. Isolates identified as Pediococcus pentosaceus ST75BZ and Pediococcus pentosaceus ST87BZ contained operons encoding for bacteriocins pediocin PA-1 and penocin A, while isolate identified as P. acidilactici ST31BZ contained only the operon for pediocin PA-1 and a CRISPR/Cas system for protection against bacteriophage infection. The antimicrobial activity of bacteriocins produced by the three isolates was inhibited by treatment of the cell-free supernatants with proteolytic enzymes. The produced bacteriocins inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp., among other tested species. The levels of bacteriocin production varied from 3200 AU/ml to 12800 AU/ml recorded against L. monocytogenes 104, 637 and 711, measured at 24 h of incubation at 37oC. All bacteriocins remained active after incubation at pH 2.0 to 10.0. The activity mode of the studied bacteriocins was bactericidal, as determined against L. monocytogenes 104, 637 and 711. In addition, bactericidal activity was demonstrated using a cell leakage β-galactosidase assay, indicating a pore formation mechanism as a mode of action. The present study highlights the importance of combining metagenomic analyses and traditional microbiological approaches as way of characterizing microbial interactions in fermented foods.

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