Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

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Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

Food Science and Technology ◽

10.1590/s0101-20612012005000119 ◽

2012 ◽

Vol 32 (4) ◽

pp. 580-865 ◽

Cited By ~ 13

Author(s):

Flávia Daiana Montanuci ◽

Tatiana Colombo Pimentel ◽

Sandra Garcia ◽

Sandra Helena Prudencio

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Skim Milk ◽

Acetic Acid Bacteria ◽

Chemical Characteristics ◽

Microbial Viability ◽

Lactose Concentration ◽

Textural Changes

The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and yeasts, firmness, and syneresis depended on the type of milk and starter culture used. Generally, the yeast, acetic acid bacteria, and Leuconostoc counts increased or remained unchanged, while the total population of lactic acid bacteria and Lactococcus were either reduced by 1 to 2 logs or remained unchanged during storage.

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Cheap Media for Inoculum Preparation of Acetic Acid Bacteria

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.506.575 ◽

2012 ◽

Vol 506 ◽

pp. 575-578 ◽

Cited By ~ 2

Author(s):

S. Supakod ◽

A. Wongwicharn

Keyword(s):

Acetic Acid ◽

Starter Culture ◽

Food Product ◽

Acetic Acid Bacteria ◽

Acetobacter Xylinum ◽

Coconut Water ◽

Agricultural Product ◽

Acetobacter Aceti ◽

Banana Juice ◽

Inoculum Preparation

Acetic acid bacteria are used in the production of many kinds of food product: Acetobacter aceti, a starter culture of vinegar fermentation; Acetobacter xylinum, a starter culture of bacterial cellulose production (nata de coco). The objective of this research was to find cheap media for the preparation of seed culture of these bacteria. Coconut water, banana juice and a mixture of coconut water and banana juice (ratio 1:1) were used as inoculation media and compared with HS and GEY, the commonly used media for acetic acid bacteria. Acetobacter aceti TISTR102, Acetobacter xylinum TISTR975, Acetobacter xylinum AGR60 and the isolated Acetobacter xylinum Coc5 were used as the test strains. The pH and total sugar of all media were adjusted as the control media (HS & GEY) at 5.0 and 2% (w/v), respectively. The results found that all strains grew well in each medium and viable cells achieved the level of at least 106 CFU/ml when cultured for 12 hours at 30°C, 200 rpm. The result shows that constitutes of agricultural product such as coconut water and banana juice can be used as cheap inoculation media for acetic acid bacteria.

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Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

Applied and Environmental Microbiology ◽

10.1128/aem.64.4.1477-1483.1998 ◽

1998 ◽

Vol 64 (4) ◽

pp. 1477-1483 ◽

Cited By ~ 107

Author(s):

Rosane Freitas Schwan

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Bacterial Species ◽

Starter Culture ◽

Gluconobacter Oxydans ◽

Acetic Acid Bacteria ◽

Acetobacter Aceti ◽

Natural Fermentation ◽

Cell Counts ◽

Zero Time

ABSTRACT Cocoa fermentations were performed in wooden boxes under the following four experimental regimens: beans naturally fermented with wild microflora; aseptically prepared beans with no inoculum; and beans inoculated with a defined cocktail containing microorganisms at a suitable concentration either at zero time or by using phased additions at appropriate times. The cocktail used consisted of a yeast,Saccharomyces cerevisiae var. chevalieri, two lactic acid bacterial species, Lactobacillus lactis andLactobacillus plantarum, and two acetic acid bacterial species, Acetobacter aceti and Gluconobacter oxydans subsp. suboxydans. The parameters measured were cell counts (for yeasts, filamentous fungi, lactic acid bacteria, acetic acid bacteria, and spore formers, including reisolation and identification of all residual cell types), sugar, ethanol, acetic acid, and lactic acid contents (and contents of other organic acids), pH, and temperature. A cut test for bean quality and a sensorial analysis of chocolate made from the beans were also performed. The natural fermentation mimicked exactly the conditions in 800-kg boxes on farms. The aseptic box remained largely free of microflora throughout the study, and no significant biochemical changes occurred. With the zero-time inoculum the fermentation was almost identical to the natural fermentation. The fermentation with the phased-addition inoculum was similar, but many changes in parameters were slower and less pronounced, which led to a slightly poorer end product. The data show that the nearly 50 common species of microorganisms found in natural fermentations can be replaced by a judicious selection and concentration of members of each physiological group. This is the first report of successful use of a defined, mixed starter culture in such a complex fermentation, and it should lead to chocolate of more reliable and better quality.

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Evaluation of different preservation techniques on the storage potential of Kefir grains

Journal of Dairy Research ◽

10.1017/s0022029904000652 ◽

2005 ◽

Vol 72 (1) ◽

pp. 125-128 ◽

Cited By ~ 9

Author(s):

R Corli Witthuhn ◽

Annamie Cilliers ◽

Trevor J Britz

Keyword(s):

Growth Rate ◽

Acetic Acid ◽

Lactic Acid ◽

Lactococcus Lactis ◽

Gradual Increase ◽

Starter Culture ◽

Acetic Acid Bacteria ◽

Aroma Compounds ◽

Symbiotic Relationship ◽

Kefir Grains

Kefir is an acidic, mildly alcoholic dairy beverage produced by the fermentation of milk with a grain-like starter culture (Koroleva, 1988). These grains usually contain a relatively stable and specific balance of microbes that exist in a complex symbiotic relationship (Obermann & Libudzisz, 1998; Witthuhn et al. 2004). The different groups of microbes present in the grains are active at different stages of the fermentation (Koroleva, 1982). The lactococci, including Lactococcus lactis subsp. lactis, Lc. lactis subsp. cremoris and Lc. lactis subsp. diacetilactis provide rapid acid development during the first hours of the fermentation (Litopoulou-Tzanetaki & Tzanetakis, 2000). As the acidity of the milk increases it provides favourable conditions for the growth of the lactobacilli (Rea et al. 1996). The yeasts, acetic acid bacteria and the aroma-producing microbes, mainly leuconostocs, have a much slower growth rate than the lactic acid producers, resulting in the slow production of the aroma compounds and the gradual increase in the concentration of these substances in the later stages of the fermentation (Koroleva, 1982).

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Kinetic Analysis of Strains of Lactic Acid Bacteria and Acetic Acid Bacteria in Cocoa Pulp Simulation Media toward Development of a Starter Culture for Cocoa Bean Fermentation

Applied and Environmental Microbiology ◽

10.1128/aem.01206-10 ◽

2010 ◽

Vol 76 (23) ◽

pp. 7708-7716 ◽

Cited By ~ 64

Author(s):

Timothy Lefeber ◽

Maarten Janssens ◽

Nicholas Camu ◽

Luc De Vuyst

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Citric Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Acetic Acid Bacteria ◽

Cocoa Bean ◽

Cocoa Bean Fermentation ◽

Acid Tolerant ◽

Species Specific

ABSTRACT The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.

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Isolation and characterization of acetic acid bacteria from palm sap (Arenga pinnata Merr.) for a starter culture in the production of Java plum (Syzigium cumini L.) vinegar

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/667/1/012004 ◽

2021 ◽

Vol 667 (1) ◽

pp. 012004

Author(s):

N O Maliza ◽

M I Sulaiman ◽

D Yunita

Keyword(s):

Acetic Acid ◽

Starter Culture ◽

Acetic Acid Bacteria ◽

Isolation And Characterization

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OXIDATION OF ALIPHATIC GLYCOLS BY ACETIC ACID BACTERIA

Bacteriological Reviews ◽

10.1128/mmbr.28.2.164-180.1964 ◽

1964 ◽

Vol 28 (2) ◽

pp. 164-180 ◽

Cited By ~ 27

Author(s):

J. De Ley ◽

K. Kersters

Keyword(s):

Acetic Acid ◽

Acetic Acid Bacteria

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Thermal adaptation of acetic acid bacteria for practical high-temperature vinegar fermentation

Bioscience Biotechnology and Biochemistry ◽

10.1093/bbb/zbab009 ◽

2021 ◽

Vol 85 (5) ◽

pp. 1243-1251

Author(s):

Nami Matsumoto ◽

Naoki Osumi ◽

Minenosuke Matsutani ◽

Theerisara Phathanathavorn ◽

Naoya Kataoka ◽

...

Keyword(s):

Acetic Acid ◽

High Temperature ◽

Experimental Evolution ◽

Culture Medium ◽

Thermal Adaptation ◽

Acetic Acid Bacteria ◽

Acid Fermentation ◽

Acetic Acid Production ◽

Fermentation System ◽

Fermentor Culture

ABSTRACT Thermotolerant microorganisms are useful for high-temperature fermentation. Several thermally adapted strains were previously obtained from Acetobacter pasteurianus in a nutrient-rich culture medium, while these adapted strains could not grow well at high temperature in the nutrient-poor practical culture medium, “rice moromi.” In this study, A. pasteurianus K-1034 originally capable of performing acetic acid fermentation in rice moromi was thermally adapted by experimental evolution using a “pseudo” rice moromi culture. The adapted strains thus obtained were confirmed to grow well in such the nutrient-poor media in flask or jar-fermentor culture up to 40 or 39 °C; the mutation sites of the strains were also determined. The high-temperature fermentation ability was also shown to be comparable with a low-nutrient adapted strain previously obtained. Using the practical fermentation system, “Acetofermenter,” acetic acid production was compared in the moromi culture; the results showed that the adapted strains efficiently perform practical vinegar production under high-temperature conditions.

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