Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

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Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria

FEMS Microbiology Letters ◽

10.1093/femsle/fny258s ◽

2018 ◽

Vol 366 (Supplement_1) ◽

pp. i10-i16

Author(s):

Jun Chen ◽

Mike Vestergaard ◽

Jing Shen ◽

Christian Solem ◽

Martin Dufva ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Strain Improvement ◽

Cost Effective ◽

Screening Tools ◽

Strain Development ◽

Mutant Selection ◽

Mutagenesis Screen ◽

Microbial Strain ◽

Potential Use

ABSTRACT Strain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-throughput and cost-effective screening tools are important in mutant selection. The emerging droplet-based microfluidics technology miniaturizes the volume for cell cultivation and phenotype interrogation down to the picoliter scales, which facilitates screening of microbes for improved phenotypical properties tremendously. In this mini review, we present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria.

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Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables

Journal of Food Protection ◽

10.4315/0362-028x-65.5.828 ◽

2002 ◽

Vol 65 (5) ◽

pp. 828-833 ◽

Cited By ~ 62

Author(s):

TONY SAVARD ◽

CAROLE BEAULIEU ◽

ISABELLE BOUCHER ◽

CLAUDE P. CHAMPAGNE

Keyword(s):

Molecular Weight ◽

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Culture Media ◽

Antimicrobial Properties ◽

Spoilage Yeasts ◽

Entire Cell ◽

Fermented Vegetables ◽

Chitosan Lactate

The antimicrobial properties of various chitosan-lactate polymers (ranging from 0.5 to 1.2 MDa in molecular weight) against two yeasts isolated from fermented vegetables and against three lactic acid bacteria from a mixed starter for sauerkraut on methylene blue agar (MBA) and in vegetable juice medium (VJM) were investigated. Chitosan-lactate reduced the growth of all microorganisms in solid (MBA) as well as in liquid (VJM) medium. In MBA, a concentration of 5 g/liter was needed to inhibit the growth of Saccharomyces bayanus, while 1 g/liter was sufficient to inhibit the growth of Saccharomyces unisporus. Lactic acid bacteria were also inhibited in this range of concentrations. The low-molecular-weightchitosan-lactateDP3 (0.5 kDa) was most efficient in solid medium (MBA), and inhibitory activities decreased with increasing hydrolysate lengths. In liquid medium (VJM), 0.5 g of chitosan-lactate per liter reduced the growth rates for both yeasts, but 10 g/liter was insufficient to prevent yeast growth. Intermediate-molecular-weight chitosan-lactate (5 kDa) was more efficient than chitosan of low molecular weight. Native chitosan (1.2 MDa) showed no inhibition in either medium. Microscopic examination of S. unisporus Y-42 after treatment with chitosan-lactate DP25 showed agglutination of a refractive substance on the entire cell wall, suggesting an interaction between chitosan and the cell wall. When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed.

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Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables

KMUTNB International Journal of Applied Science and Technology ◽

10.14416/j.ijast.2014.10.001 ◽

2014 ◽

Vol 7 (4) ◽

pp. 53-65 ◽

Cited By ~ 3

Author(s):

Wanticha Savedboworn ◽

Wiboon Riansa-ngawong ◽

Warinyaporn Sinlapacharoen ◽

Sirinun Pajakang ◽

Bensiya Patcharajarukit ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Probiotic Properties ◽

Fermented Vegetables

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Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2009.07.016 ◽

2009 ◽

Vol 135 (1) ◽

pp. 28-33 ◽

Cited By ~ 73

Author(s):

Jyoti Prakash Tamang ◽

Buddhiman Tamang ◽

Ulrich Schillinger ◽

Claudia Guigas ◽

Wilhelm H. Holzapfel

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Properties ◽

Fermented Vegetables

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Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Processes ◽

10.3390/pr9091582 ◽

2021 ◽

Vol 9 (9) ◽

pp. 1582

Author(s):

Ruby Stella Lucumi-Banguero ◽

Cristina Ramírez-Toro ◽

German A. Bolívar

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Meat Products ◽

Microbiological Quality ◽

Chemical Additives ◽

Nitrate Salts ◽

Negative Effect ◽

Cooked Meat ◽

Potential Use ◽

Protective Cultures

The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

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Role of lactic acid bacteria in fermented vegetables

Grasas y Aceites ◽

10.3989/gya.0344191 ◽

2020 ◽

Vol 71 (2) ◽

pp. 358 ◽

Cited By ~ 1

Author(s):

J. Bautista-Gallego ◽

E. Medina ◽

B. Sánchez ◽

A. Benítez-Cabello ◽

F. N. Arroyo-López

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Quality And Safety ◽

Human Diet ◽

General Process ◽

Continuous Growth ◽

Vegetable Products ◽

Fermented Vegetables

The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world population in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid bacteria, the most important molecular techniques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

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