Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

Download Full-text

Starter Culture Selection for Making Chinese Sesame-Flavored Liquor Based on Microbial Metabolic Activity in Mixed-Culture Fermentation

Applied and Environmental Microbiology ◽

10.1128/aem.00905-14 ◽

2014 ◽

Vol 80 (14) ◽

pp. 4450-4459 ◽

Cited By ~ 35

Author(s):

Qun Wu ◽

Jie Ling ◽

Yan Xu

Keyword(s):

Metabolic Activity ◽

Dominant Species ◽

Starter Culture ◽

Isobutyric Acid ◽

Spontaneous Fermentation ◽

Mixed Culture Fermentation ◽

Chinese Liquor ◽

Content Type ◽

Issatchenkia Orientalis ◽

Pichia Membranaefaciens

ABSTRACTSelection of a starter culture with excellent viability and metabolic activity is important for inoculated fermentation of traditional food. To obtain a suitable starter culture for making Chinese sesame-flavored liquor, the yeast and bacterium community structures were investigated during spontaneous and solid-state fermentations of this type of liquor. Five dominant species in spontaneous fermentation were identified:Saccharomyces cerevisiae,Pichia membranaefaciens,Issatchenkia orientalis,Bacillus licheniformis, andBacillus amyloliquefaciens. The metabolic activity of each species in mixed and inoculated fermentations of liquor was investigated in 14 different cocultures that used different combinations of these species. The relationships between the microbial species and volatile metabolites were analyzed by partial least-squares (PLS) regression analysis. We found thatS. cerevisiaewas positively correlated to nonanal, andB. licheniformiswas positively associated with 2,3-butanediol, isobutyric acid, guaiacol, and 4-vinyl guaiacol, whileI. orientaliswas positively correlated to butyric acid, isovaleric acid, hexanoic acid, and 2,3-butanediol. These three species are excellent flavor producers for Chinese liquor. AlthoughP. membranaefaciensandB. amyloliquefacienswere not efficient flavor producers, the addition of them alleviated competition among the other three species and altered their growth rates and flavor production. As a result, the coculture of all five dominant species produced the largest amount of flavor compounds. The result indicates that flavor producers and microbial interaction regulators are important for inoculated fermentation of Chinese sesame-flavored liquor.

Download Full-text

INFLUENCE OF BRINE COMPOSITION AND CONCENTRATION ON MICROBIAL GROWTH DURING WHOLE COMMON BEAN (Phaseolus vulgaris L) FERMENTATION USING Lb.plantarum BFE 5092

Bacterial Empire ◽

10.36547/be.2018.1.2.22-27 ◽

2018 ◽

Vol 1 (2) ◽

pp. 22

Author(s):

Vivian Chepchirchir Kitum ◽

Peter Kinyanjui Kahenya ◽

Julius Mathaara Maina ◽

Daniel Ndaka Sila

Keyword(s):

Common Bean ◽

Fermentation Process ◽

Starter Culture ◽

Solute Concentration ◽

Microbial Safety ◽

Spontaneous Fermentation ◽

Significant Difference ◽

Solute Composition ◽

Fermentation Technology ◽

Made In

Fermentation technology improves the flavour and shelf life of foods while lowering antinutrient levels. Common bean, though a highly nutritious food, contains high levels of anti-nutrients. Fermentation can be exploited to lower antinutrients in common bean. Though significant strides have been made in bean milk and flour fermentation, common bean is majorly consumed as whole grain. This study, therefore, was aimed at developing a fermentation protocol for whole common bean. Lactobacillus plantarum BFE 5092 was used as starter culture for fermentation. Salt and salt-sugar at 1%, 2% and 3% solute concentrations were used as brine. The effect of starter culture, solute composition and concentration on the growth of lactic acid bacteria (LAB) was monitored. pH and microbial safety were also monitored during the fermentation process. Inoculation with Lb. plantarum BFE 5092 caused a significant increase (P<0.05) of LAB counts in salt brines compared to spontaneous fermentation but no significant difference (P>0.05) in salt-sugar brines. The pH of salt sugar brine solutions was significantly (P<0.05) lowered during the fermentation process from 6.07 to ≤ 3.75. This inhibited enterobacteria growth while promoting the growth of yeast. In salt brines, the pH was ≥ 4.8 favoring enterobacterial growth while inhibiting yeast growth. Solute concentration had no significant effect (P>0.05) on the growth of LAB, pH and microbial safety during fermentation. The study established that use of salt-sugar brine was effective in promoting the growth of LAB during common bean fermentation. It also lowered the pH to ≤ 3.75 and inhibited enterobacterial growth unlike salt brines.

Download Full-text

Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam

Jurnal Sumberdaya Hayati ◽

10.29244/jsdh.1.1.26-33 ◽

2015 ◽

Vol 1 (1) ◽

pp. 26-33

Author(s):

IRA ERDIANDINI ◽

TITI CANDRA SUNARTI ◽

ANJA MERYANDINI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cell Viability ◽

Starter Culture ◽

Cassava Starch ◽

Raw Material ◽

Spontaneous Fermentation ◽

Industrial Fermentation ◽

Freeze Dried ◽

The Matrix

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC.

Download Full-text

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

Applied and Environmental Microbiology ◽

10.1128/aem.02120-17 ◽

2017 ◽

Vol 84 (3) ◽

Cited By ~ 13

Author(s):

Ilario Ferrocino ◽

Alberto Bellio ◽

Manuela Giordano ◽

Guerrino Macori ◽

Angelo Romano ◽

...

Keyword(s):

Acetic Acid ◽

Production Efficiency ◽

Starter Culture ◽

Gene Content ◽

Spontaneous Fermentation ◽

Fermented Sausage ◽

Shotgun Metagenomics ◽

Content Type ◽

Organoleptic Characteristics ◽

Meat Fermentation

ABSTRACT Changes in the microbial gene content and abundance can be analyzed to detect shifts in the microbiota composition due to the use of a starter culture in the food fermentation process, with the consequent shift of key metabolic pathways directly connected with product acceptance. Meat fermentation is a complex process involving microbes that metabolize the main components in meat. The breakdown of carbohydrates, proteins, and lipids can lead to the formation of volatile organic compounds (VOCs) that can drastically affect the organoleptic characteristics of the final products. The present meta-analysis, performed with the shotgun DNA metagenomic approach, focuses on studying the microbiota and its gene content in an Italian fermented sausage produced by using a commercial starter culture (a mix of Lactobacillus sakei and Staphylococcus xylosus ), with the aim to discover the connections between the microbiota, microbiome, and the release of volatile metabolites during ripening. The inoculated fermentation with the starter culture limited the development of Enterobacteriaceae and reduced the microbial diversity compared to that from spontaneous fermentation. KEGG database genes associated with the reduction of acetaldehyde to ethanol (EC 1.1.1.1), acetyl phosphate to acetate (EC 2.7.2.1), and 2,3-butanediol to acetoin (EC 1.1.1.4) were most abundant in inoculated samples (I) compared to those in spontaneous fermentation samples (S). The volatilome profiles were highly consistent with the abundance of the genes; elevated acetic acid (1,173.85 μg/kg), ethyl acetate (251.58 μg/kg), and acetoin (1,100.19 μg/kg) were observed in the presence of the starters at the end of fermentation. Significant differences were found in the liking of samples based on flavor and odor, suggesting a higher preference by consumers for the spontaneous fermentation samples. Inoculated samples exhibited the lowest scores for the liking data, which were clearly associated with the highest concentration of acetic acid. IMPORTANCE We present an advance in the understanding of meat fermentation by coupling DNA sequencing metagenomics and metabolomics approaches to describe the microbial function during this process. Very few studies using this global approach have been dedicated to food, and none have examined sausage fermentation, underlying the originality of the study. The starter culture drastically affected the organoleptic properties of the products. This finding underlines the importance of starter culture selection that takes into consideration the functional characteristics of the microorganism to optimize production efficiency and product quality.

Download Full-text

USING OF BUCKWHEAT GLUTEN-FREE FLOUR IN PRODUCTION OF BREAD FROM MIXTURE RYE AND WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.5-6.8 ◽

2019 ◽

Author(s):

О.Л. Вершинина ◽

В.В. Гончар ◽

Ю.Ф. Росляков ◽

А.В. Тычина

Keyword(s):

Wheat Flour ◽

Starter Culture ◽

Absorption Capacity ◽

Optimal Dosage ◽

Gluten Free ◽

Falling Number ◽

Spontaneous Fermentation ◽

Rye Flour ◽

Qualitative Characteristics ◽

Buckwheat Flour

Разработана технология производства безглютеновой закваски самопроизвольного брожения на основе гречневой муки с качественными характеристиками: влажность 76,5, кислотность16 град., подъемная сила 35 мин. Контролем служил хлеб пшеничноржаной простой формовой на жидкой закваске без заварки. Пористость пшеничноржаного хлеба на гречневой закваске увеличилась на 3,7, удельный объем хлеба на 2,9 по сравнению с контролем. Для снижения доли глютена в хлебе изменяли соотношение пшеничной и ржаной муки в сторону увеличения ржаной муки. С увеличением количества ржаной муки в смеси с пшеничной с 70 до 90 число падения и водопоглотительная способность смесей снизились на 8,6 и 3,2 соответственно. Установлена целесообразность применения гречневой муки в составе закваски при производстве хлеба с пониженным содержанием глютена из смеси ржаной и пшеничной муки в соотношениях 30 : 70 и 80 : 20 соответственно. Рекомендована оптимальная дозировка гречневой муки в составе закваски 25 взамен части смеси ржаной и пшеничной муки. A technology has been developed for the production of glutenfree starter culture of spontaneous fermentation based on buckwheat flour with qualitative characteristics: humidity 76,5, acidity 16 degrees, lifting force 35 min. Control was bread wheatrye simple form on liquid sourdough without brewing. Porosity of wheatrye bread on buckwheat ferment increased by 3,7, the specific volume of bread by 2,9 compared to the control. To reduce the proportion of gluten in bread, the ratio of wheat and rye flour was changed in the direction of increasing rye flour. With an increase in the amount of rye flour in a mixture with wheat from 70 to 90, the falling number and the water absorption capacity of the mixtures decreased by 8,6 and 3,2, respectively. The expediency of using buckwheat flour in the yeast in the production of bread with a low content of gluten from a mixture of rye and wheat flour in the ratios of 30 : 70 and 80 : 20, respectively, is established. The optimal dosage of buckwheat flour as a part of sourdough is recommended 25 instead of part of a mixture of rye and wheat flour.

Download Full-text

Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal

Journal of Food Protection ◽

10.4315/0362-028x-72.9.1930 ◽

2009 ◽

Vol 72 (9) ◽

pp. 1930-1934 ◽

Cited By ~ 12

Author(s):

MICHEL BAKAR DIOP ◽

ROBIN DUBOIS-DAUPHIN ◽

JACQUELINE DESTAIN ◽

EMMANUEL TINE ◽

PHILIPPE THONART

Keyword(s):

Lactococcus Lactis ◽

Pathogenic Bacteria ◽

Starter Culture ◽

Enteric Bacteria ◽

Local Market ◽

Spontaneous Fermentation ◽

Ambient Temperatures ◽

Lactococcus Lactis Subsp ◽

Lean Fish ◽

Fermentation Strategy

Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30°C followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market. The total viable microbial counts in raw fillets of P. jubelini and A. heudelotii were 5.78 and 5.39 log CFU/g, respectively. Populations of enteric bacteria (which can include pathogenic bacteria) in P. jubelini and A. heudelotii were 4.08 and 4.12 log CFU/g, respectively. Spontaneous fermentation of raw fillets at 30°C led to the proliferation of enteric bacteria to 9 log CFU/g after 24 h in fermented P. jubelini and A. heudelotii fillets with pH values of 6.83 and 7.50, respectively. When raw fish fillets were supplemented with glucose (1%, wt/wt) and inoculated with Lactococcus lactis (107 CFU/g), the pH decreased to about 4.60 after 10 h at 30°C, and nisin activity was detected in juice from the fillets. Traditionally fermented fillets of P. jubelini and A. heudelotii contained enteric bacteria at higher levels of 4 and 2 log CFU/g, respectively, than did fillets of the same fish supplemented with glucose and fermented with the starter culture. These data suggest that this new fish fermentation strategy combined with salting and drying can be used to enhance the safety of guedj.

Download Full-text

Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

Microorganisms ◽

10.3390/microorganisms7050147 ◽

2019 ◽

Vol 7 (5) ◽

pp. 147 ◽

Cited By ~ 3

Author(s):

Rufei Ma ◽

Lu Sui ◽

Jingsheng Zhang ◽

Jinrong Hu ◽

Ping Liu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Special Functions ◽

Soluble Sugars ◽

Starter Culture ◽

Gas Chromatography Mass Spectrometry ◽

Spontaneous Fermentation ◽

Good Ability ◽

Semi Solid ◽

Solid Fermentation

Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.

Download Full-text

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽

10.3390/foods9010017 ◽

2019 ◽

Vol 9 (1) ◽

pp. 17 ◽

Cited By ~ 2

Author(s):

Dimitrios A. Anagnostopoulos ◽

Vlasios Goulas ◽

Eleni Xenofontos ◽

Christos Vouras ◽

Nikolaos Nikoloudakis ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salt Concentration ◽

Starter Culture ◽

Total Phenolic ◽

Table Olives ◽

Acid Fermentation ◽

Spontaneous Fermentation ◽

Organoleptic Characteristics ◽

Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

Download Full-text

Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d190325 ◽

2018 ◽

Vol 19 (3) ◽

pp. 947-954

Author(s):

ASTRIANI ASTRIANI ◽

NURUD DINIYAH ◽

JAY JAYUS ◽

NURHAYATI NURHAYATI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Fermented Food ◽

Spontaneous Fermentation ◽

Phenotypic Identification ◽

Trichoderma Sp ◽

Yellow Color ◽

Fermentation Profile ◽

Black Color

Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas 19: 947-954. As a traditional Indonesian food made from cassava, ‘gatot' has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria (LAB) during the spontaneous fermentation. However, many producers were failed to gain these typical properties since much unwanted microbial strain often appears during the spontaneous fermentation. Therefore, this study was conducted to isolate and identify the indigenous fungi and LAB which predominantly contributed in fermentation of cassava during ‘gatot’ production. Fungi and LAB were isolated from conventionally made of the ‘gatot’ followed by the phenotypic identification of the isolates based on the morphological and physiological properties. The fungi isolates were morphologically distinguished by the type of mycelia, the shape, and color of the sporangium, while the LAB strains were identified by the type of cell and colony form. In addition, the physiological behavior of the LAB isolates was characterized by their typical growth temperature, its catalase activity and its fermentation profile using BBL crystal kit test. The predominant fungi isolates were identified as Botryodiplodia theobromae, Rhizopus oligosporus, Trichoderma sp. and Aspergillus niger. B. theobromae had greyish white to black color of mycelia when it mature. R. oligosporus had globose sporangium and blackish grey color of the mature mycelia. Trichoderma sp. had green color of the mature sporangium and mycelia. A. niger had yellow color of the mycelia and black color of sporangium. Meanwhile, the indigenous LAB was majority identified as Lactobacillus manihotivorans, Bacillus licheniformis, Brevibacillus brevis and Lactobacillus fermentum. Those bacteria were gram-positive, rods shape, catalase-negative and grew optimally at 37oC. The LAB also arise frequently in many spontaneously fermented food. B. theobromae, R. oligosporus, L. manihotivorans, and L. fermentum were potential and non-pathogenic microbial, which can be used as a starter culture to produce ‘gatot’ under controlled fermentation process.

Download Full-text