scholarly journals Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

2019 ◽  
Vol 56 (9) ◽  
pp. 3969-3979
Author(s):  
Fernanda Corrêa Leal Penido ◽  
Carmen de Oliveira Goulart ◽  
Yara Cristina Fidelis Galvão ◽  
Carolina Vasconcelos Teixeira ◽  
Roseane Batitucci Passos de Oliveira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cassava Starch ◽  
Starter Cultures ◽  
Starch Production

scholarly journals The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

2021 ◽  
pp. 105-114
Author(s):  
Oluwatosin Charles Ayodeji ◽  
Afolabi Folake Titilayo ◽  
Abdulkadir Musliu ◽  
Fasiku Oluwafemi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Polyphenol Content ◽  
Sorghum Malt ◽  
Combined Cultures ◽  
Sorghum Grain ◽  
Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains. 

scholarly journals Microbial changes during the fermentation of baobab (Adansoniadigitata) fruit pulp yoghurt

2021 ◽  
Vol 13 (2) ◽  
pp. 117-124
Author(s):  
J. D. Zumunta ◽  
A. F. Umar ◽  
V. Agbo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Bacillus Species ◽  
Fruit Pulp ◽  
Fermentation Time ◽  
And Control

This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103  - 7.5 x 103  cfu/ml and 8.0 x 101 – 2.8 x 104  cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05.  Lactic acid bacteria recorded the highest count of 6.2 x 104  and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.

scholarly journals Discovering the Influence of Microorganisms on Wine Color

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosanna Tofalo ◽  
Giovanna Suzzi ◽  
Giorgia Perpetuini
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Wine Production ◽  
Fermentation Products ◽  
Wine Color ◽  
Strain Dependent

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

scholarly journals Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

2003 ◽  
Vol 9 (1-2) ◽  
pp. 141-147
Author(s):  
A. Chaoui ◽  
M. Faid ◽  
R. Belhcen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Hydrolysis ◽  
Phytic Acid ◽  
Leuconostoc Mesenteroides ◽  
Physicochemical Characteristics ◽  
Phytase Activity ◽  
Starter Cultures ◽  
Sourdough Bread

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

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.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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