Exopolysaccharide Production by a Lactic Acid Bacteria, Leuconostoc lactis Isolated from Ethnically Fermented Beverage

2014 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
Author(s):  
S. R. Joshi ◽  
Khedarani Koijam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Exopolysaccharide Production ◽  
Fermented Beverage ◽  
Leuconostoc Lactis

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 Exopolysaccharide production by lactic acid bacteria: the manipulation of environmental stresses for industrial applications

2020 ◽  
Vol 6 (4) ◽  
pp. 451-469
Author(s):  
Phu-Tho Nguyen ◽  
◽  
Tho-Thi Nguyen ◽  
Duc-Cuong Bui ◽  
Phuoc-Toan Hong ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Stresses ◽  
Industrial Applications ◽  
Exopolysaccharide Production

scholarly journals Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 3049 ◽  
Author(s):  
Hyelyeon Hwang ◽  
Jong-Hee Lee
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Arginine Deiminase ◽  
Bacteria Growth ◽  
Arginine Catabolism ◽  
Leuconostoc Lactis

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

scholarly journals Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

2012 ◽  
Vol 78 (8) ◽  
pp. 2737-2747 ◽  
Author(s):  
Simona Palomba ◽  
Silvana Cavella ◽  
Elena Torrieri ◽  
Alessandro Piccolo ◽  
Pierluigi Mazzei ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Viscoelastic Properties ◽  
Microbial Growth ◽  
Starter Culture ◽  
Proton Nuclear Magnetic Resonance ◽  
Lactobacillus Curvatus ◽  
Fermentation Time ◽  
Content Type ◽  
Leuconostoc Lactis

ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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