Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

2018 ◽  
Vol 21 ◽  
pp. 34-44 ◽  
Author(s):  
Digambar Kavitake ◽  
Sujatha Kandasamy ◽  
Palanisamy Bruntha Devi ◽  
Prathapkumar Halady Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Fermented Foods ◽  
Recent Developments

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

2012 ◽  
Vol 79 (2) ◽  
pp. 201-208 ◽  
Author(s):  
Micaela Pescuma ◽  
Elvira M. Hébert ◽  
Elena Bru ◽  
Graciela Font de Valdez ◽  
Fernanda Mozzi
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Degradation ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Whey Proteins ◽  
Principal Component ◽  
Fermented Foods ◽  
Small Peptides

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most byLactobacillus acidophilusCRL 636 andLb. delbrueckiisubsp.bulgaricusCRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.

scholarly journals Phenotypic characterization and ecological succession of microorganisms during the fermentation of Cassava and Maize

2020 ◽  
Vol 2 (7A) ◽  
Author(s):  
Michael Ukwuru ◽  
Ome Kalu Achi ◽  
Uchechi Nnambuihe Ekwenye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Population ◽  
Starter Culture ◽  
Morphological Characteristics ◽  
Ecological Succession ◽  
Phenotypic Characterization ◽  
Fermented Foods ◽  
Phenotypic Characteristics

Fermented foods are consumed by a very large population in Africa but the products have many drawbacks ranging from shelf life instability to contamination and toxicity. These foods therefore require an upgrade through improved fermentation processes. This work determined the phenotypic characteristics of the fermenting microorganisms and microbial ecological succession during fermentation of cassava and maize to determine the predominant fermenting microorganisms. Cassava roots and maize grains were fermented using the traditional method of processing them into fufu and ogi for 72 h and 48 h respectively. Samples were drawn every 12 h for analysis. Enumeration and characterization of lactic acid bacteria were carried out on MRS medium with subsequent microscopic examination, physiological, biochemical reaction tests and API 50 CH gallery. Yeast isolates were identified by their morphological characteristics. Thirteen lactic acid bacteria were isolated from the fermenting cassava and 6 from the fermenting maize. The Isolates were Gram positive and catalase negative. Lactobacillus plantarum, L. fermentum and L. pentusus predominated in both fermentations while Candida tropicalis, C. krusei and Saccharomyces cerevisae also predominated in both fermentations. Candida inconspicuo was found only in cassava fermentation. The results of this work revealed the microbial ecology of fermented cassava and maize which is a prerequisite to the understanding needed to develop a multifunctional starter culture for these fermentations for their upgrade. Keywords: Cassava, Maize, Fermentation, lactic acid bacteria, Yeasts.

scholarly journals d-Amino Acids and Lactic Acid Bacteria

2019 ◽  
Vol 7 (12) ◽  
pp. 690 ◽  
Author(s):  
Jyumpei Kobayashi
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Analytical Techniques ◽  
Fermented Foods ◽  
Metabolizing Enzymes ◽  
Recent Developments ◽  
Living Organisms ◽  
And Function ◽  
Asymmetric Carbon

Proteins are composed of l-amino acids except for glycine, which bears no asymmetric carbon atom. Accordingly, researchers have studied the function and metabolism of l-amino acids in living organisms but have paid less attention to the presence and roles of their d-enantiomers. However, with the recent developments in analytical techniques, the presence of various d-amino acids in the cells of various organisms and the importance of their roles have been revealed. For example, d-serine (d-Ser) and d-aspartate (d-Asp) act as neurotransmitters and hormone-like substances, respectively, in humans, whereas some kinds of d-amino acids act as a biofilm disassembly factor in bacteria. Interestingly, lactic acid bacteria produce various kinds of d-amino acids during fermentation, and many d-amino acids taste sweet, compared with the corresponding l-enantiomers. The influence of d-amino acids on human health and beauty has been reported in recent years. These facts suggest that the d-amino acids produced by lactic acid bacteria are important in terms of the taste and function of lactic-acid-fermented foods. Against this background, unique d-amino-acid-metabolizing enzymes have been searched for and observed in lactic acid bacteria. This review summarizes and introduces the importance of various d-amino acids in this regard.

scholarly journals Bioprotective potential of lactic acid bacteria

2020 ◽  
Vol 13 (1) ◽  
pp. 118-130
Author(s):  
É. Laslo ◽  
É. György ◽  
Cs. D. András
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Antimicrobial Properties ◽  
Fermented Foods ◽  
Food Spoilage ◽  
Bacterial Strains ◽  
Bacteriostatic Effect ◽  
Lactobacillus Pentosus ◽  
Microbial Strains

Abstract Acidification in lactic-fermented foods is realized by lactic acid bacteria as an added starter culture or by autochthonous strains. These microbial strains possess different prominent features that define the technological, organoleptic, nutritional, and microbial safety aspects of the product. The bioprotective effect of the bacterial strains may be related to antagonistic properties against food spoilage and/or pathogenic strains. The aim of the present study is to determine the antimicrobial properties of three different food-grade lactic acid bacteria in order to use them as bioprotective cultures. Our findings show that the Lactobacillus pentosus, Enterococcus faecalis, and Pediococcus parvulus exerted a bacteriostatic effect on Escherichia coli and Bacillus cereus, whereas the Saccharomyces cerevisiae growth was not inhibited, which made them susceptible agent for co-culture systems.

scholarly journals Quality and microbiological study of bambara groundnut fortified injera, a fermented flat bread

2020 ◽  
Author(s):  
◽  
Mellisa Nokulunga Jula
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Starter Culture ◽  
Bambara Groundnut ◽  
Starter Cultures ◽  
World Health ◽  
Rrna Gene ◽  
Fermented Foods

Cereal fermented products are popular in developing countries, especially in Asia and Africa, because of their unique taste and fulfilment. Throughout the years, they have played a vital part in bringing up infants as part of their weaning foods and contributing to the daily diet of many households. Food fortification and supplementation of cereal grains with inexpensive readily available legumes, which have higher protein content compared to cereals may lead to a potential decrease in protein-energy malnutrition. Underutilised and indigenous crops such as Bambara groundnut can be in incorporated into the fermentation of cereal fermented foods, such as injera. In this study, injera was prepared by substituting only 9% and 12% Bambara groundnut flour and comparing them with the traditionally fermented original control, which is injera made from only tef flour. The first part of the study was to identify and characterise the lactic acid bacteria (LAB) and yeast involved in the spontaneous fermentation of traditional tef-injera and the newly developed injera fortified with Bambara groundnut (which contains 12% Bambara groundnuts) at different fermentation intervals of 0, 24, 48, and 72 hour. A total of 70 LAB isolates and 30 yeast isolates were identified from both fermentations using rep-PCR fingerprinting followed by sequencing the 16S rRNA gene and the D1/D2 region of the 26S rRNA gene. Weissella confusa, Lc. lactis and Lb. curvatus predominated in both fermentations at different intervals of the fermentation. The second part of the study investigated the effectiveness of the isolated LAB starter cultures on the production of injera and injera fortified with Bambara groundnut after which their physicochemical properties were evaluated. There was a significant increase (p<0.05) in titratable acidity and a significant decrease in pH to below four within 24 hours; recorded for samples inoculated with LAB starter cultures when compared to samples fermented without inoculation. The third and fourth parts of the study investigated the proximate composition and storage stability of the injera samples. Injera fortified with 12% Bambara groundnut + LAB culture had a significantly high (p<0.05) protein of 23.21%, the lowest protein content being Tef injera at 7.35%. The protein digestibility of Tef injera increased with the addition of Bambara groundnut and LAB starter culture. The digestibility of protein increased from 40% for Tef injera to 80% for injera fortified with 12% Bambara flour + LAB culture. There was no significant increase (p >0.05) in the amino acid content after the addition of Bambara flour + LAB cultures; the amino acid concentrations were slightly lower than the standard concentration recommended by the Food and Agricultural Organisation/World Health Organisation for adults. Injera samples fortified with Bambara groundnut flour and inoculated with lactic acid starter cultures were stable with microbial counts ranging from 4.42 log cfu/g to 4.68 log cfu/g for TPC at 4 ̊C, yeast and mould, coliforms and aerobic spore formers were not detected in all the samples from day 0 to day three upon storage. Higher counts had been perceived at room temperature ranging from 4.60 log cfu/g to 7.53 log cfu/g for moulds and 4.90 log cfu/g to 9.26 cfu/g for TPC; coliforms were detected in one tef injera only ranging from 4.48 log cfu/g to 6.16 log cfu/g and no detection of aerobic spore formers in all samples. Refrigeration temperatures effectively maintained the microbiological quality of injera for three days. The nutritional quality, distinctively the protein content increased with the addition of Bambara groundnut flour and through the use of lactic acid bacteria as a starter culture This will potentially pave the way for the commercialisation of injera in the industry with the use of LAB starter culture to ensure a fast and continuous supply of fresh injera that is in high demand.

scholarly journals Evaluation of bacteriocin-producing lactic acid bacteria strains isolated from “nem chua Thu Duc”

2021 ◽  
Vol 20 (02) ◽  
pp. 62-68
Author(s):  
Phuong T. Nguyen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Meat Product ◽  
Brand Names ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Safety Control ◽  
Ring Diameter

This study aimed to select some lactic acid bacteria (LAB) strains to produce bacteriocin isolated from two different local brand names of nem chua Thu Duc, a Vietnamese traditional fermented meat product. Eight different LAB strains were isolated from products. However, only Pediococcus pentosaceus isolated from 72-h fermented “Ba Chin” products and Weissella paramesenteroides isolated from 120-h fermented “Diem” products were selectively screened for their bacteriocin production. The antimicrobial activity was detected by the agar diffusion method against Escherichia coli ATCC 25922, Salmonella enterica serovar Typhimurium ATCC 13076, Staphylococcus aureus ATCC 6538, and Bacillus cereus ATCC 25924 used as target strains. Bacteriocin of Pediococcus pentosaceus strain showed a high antibacterial ability with a sterile ring diameter that produces an average of 12.20 - 16.07 mm. Bacteriocin of Weissella paramesenteroides strain only showed inhibitory activity on the growth of indicator microorganisms with an average inhibitory ring diameter of 9.75 - 15.27 mm. In conclusion, it seems like both bacteriocin-producing P. pentosaceus and W. paramesenteroides give potential applications as a starter culture, bio-preservation and bio-safety control in fermented meat as well as other kinds of fermented foods.

Antibiotic Resistance of Lactic Acid Bacteria Isolated from Cambodian Fish Paste Product

2021 ◽  
Author(s):  
Sokvibol Chuob ◽  
Arunya Prommakool ◽  
Chuleeporn Chumnanka ◽  
Chintana Tayuan ◽  
Arpassorn Sirijariyawat ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Susceptibility ◽  
Starter Culture ◽  
Diffusion Method ◽  
Fermented Foods ◽  
Important Food ◽  
Disk Diffusion Method ◽  
The Status

Fish paste product is considered an important food in Cambodia. However, the status of antimicrobial susceptibility of microbes in this product are a concern. This study aimed to isolate lactic acid bacteria (LAB) from Cambodian fish paste and to investigate their resistant property of antibiotics. Fifteen LABs were isolated with cell forms of 14 as cocci and 1 as rods. Isolates of the bacteria were identified as Staphylococcus piscifermentans (14 strains) and Lactobacillus plantarum (1 strain). Using the disk diffusion method, the resistance was investigated of the 15 LAB isolate strains to eight clinically crucial antibiotics: penicillin (Pen), ampicillin (Amp), erythromycin (Ery), tetracycline (Tet), vancomycin (Van), streptomycin (Str), sulfamethoxazoletrimethoprim (Sul) and metronidazole (Met). It was found that all 15 LAB isolates were resistant to Met. One isolate strain was resistant to Pen, Amp, Tet, Str and Sul. Furthermore, 7 and 2 isolate strains were resistant to Tet and Van, respectively. All 15 isolate strains were sensitive to Str and Ery. The LAB isolate strains were sensitive to Pen, Amp, Sul (14 strains), Tet (6 strains) and Van (13 strains). These results showed that 14 of the LAB isolate strains were sensitive to 5 antibiotics (Pen, Amp, Ery, Str and Sul) and could be considered as strains for utilization as starter culture for fish fermentation. Additionally, these finding will be conduct to assess the antibiotic resistance incidences of LABs in Cambodian fermented foods.

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.

scholarly journals Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1435
Author(s):  
Hee Seo ◽  
Jae-Han Bae ◽  
Gayun Kim ◽  
Seul-Ah Kim ◽  
Byung Hee Ryu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Principal Component ◽  
Fermented Foods ◽  
Suitability Analysis ◽  
Moderate Growth ◽  
Health Promoting ◽  
Highly Correlated ◽  
Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

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