The role of S-layer in adhesive and immunomodulating properties of probiotic starter culture Lactobacillus brevis D6 isolated from artisanal smoked fresh cheese

LWT ◽  
2016 ◽  
Vol 69 ◽  
pp. 623-632 ◽  
Author(s):  
Ksenija Uroić ◽  
Jasna Novak ◽  
Ulla Hynönen ◽  
Taija E. Pietilä ◽  
Andreja Leboš Pavunc ◽  
...  
Keyword(s):  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Fresh Cheese

scholarly journals Genome Sequence of Lactobacillus brevis Strain D6, Isolated from Smoked Fresh Cheese

2016 ◽  
Vol 4 (2) ◽  
Author(s):  
Ravi Kant ◽  
Ksenija Uroić ◽  
Ulla Hynönen ◽  
Blaženka Kos ◽  
Jagoda Šušković ◽  
...  
Keyword(s):  
Intestinal Epithelial Cells ◽  
Starter Culture ◽  
Lactobacillus Brevis ◽  
Matrix Proteins ◽  
Intestinal Epithelial ◽  
Technological Properties ◽  
Fresh Cheese ◽  
Protein Strain ◽  
Immunomodulatory Potential ◽  
Cheese Production

The autochthonous Lactobacillus brevis strain D6, isolated from smoked fresh cheese, carries a 45-kDa S-layer protein. Strain D6 has shown adhesion to extracellular matrix proteins and to Caco-2 intestinal epithelial cells, as well as immunomodulatory potential and beneficial milk technological properties. Hence, it could be used as a potential probiotic starter culture for cheese production.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

2018 ◽  
Vol 85 ◽  
pp. 299-310 ◽  
Author(s):  
An Thi-Binh Nguyen ◽  
Michaël Nigen ◽  
Luciana Jimenez ◽  
Hassina Ait-Abderahim ◽  
Charles Cunault ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Milk Protein ◽  
Starter Culture ◽  
Protein Composition ◽  
Gel Formation ◽  
Multi Scale ◽  
Acid Milk Gel

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽  
2021 ◽  
pp. 112142
Author(s):  
Vladimir Vukić ◽  
Mirela Iličić ◽  
Dajana Vukić ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fresh Cheese ◽  
Cheese Production

Yogurt: Role of Starter Culture

2021 ◽  
Author(s):  
Judith A. Narvhus ◽  
Roger K. Abrahamsen
Keyword(s):  
Starter Culture

Role of the GAD system in hop tolerance of Lactobacillus brevis

2013 ◽  
Vol 237 (2) ◽  
pp. 199-207 ◽  
Author(s):  
Benjamin C. Schurr ◽  
Jürgen Behr ◽  
Rudi F. Vogel
Keyword(s):  
Lactobacillus Brevis

scholarly journals Role of Plasmids in Lactobacillus brevis BSO 464 Hop Tolerance and Beer Spoilage

2014 ◽  
Vol 81 (4) ◽  
pp. 1234-1241 ◽  
Author(s):  
Jordyn Bergsveinson ◽  
Nina Baecker ◽  
Vanessa Pittet ◽  
Barry Ziola
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
The Other ◽  
Plasmid Curing ◽  
Content Type ◽  
Dramatic Effect ◽  
Plasmid Loss ◽  
Beer Spoilage

ABSTRACTSpecific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such ashorA,horC, andhitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universally correlate with the ability to grow in beer. Genome sequencing of the virulent beer spoilage organismLactobacillus brevisBSO 464 revealed the presence of eight plasmids, with plasmids 1, 2, and 3 containinghorA,horC, andhitA, respectively. To investigate the roles that these and the other five plasmids play inL. brevisBSO 464 growth in beer, plasmid curing with novobiocin was used to derive 10 plasmid variants. Multiplex PCRs were utilized to determine the presence or absence of each plasmid, and how plasmid loss affected hop tolerance and growth in degassed (noncarbonated) beer was assessed. Loss of three of the eight plasmids was found to affect hop tolerance and growth in beer. Loss of plasmid 2 (horCand 28 other genes) had the most dramatic effect, with loss of plasmid 4 (120 genes) and plasmid 8 (47 genes) having significant, but smaller, impacts. These results support the contention that genes on mobile genetic elements are essential for bacterial growth in beer and that beer spoilage ability is not dependent solely on the three previously described hop tolerance genes or on the chromosome of a beer spoilage LAB isolate.

scholarly journals Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

Mljekarstvo ◽  
2021 ◽  
pp. 215-225
Author(s):  
Maja Bjekić ◽  
Keyword(s):  
Protein Profile ◽  
Starter Culture ◽  
Traditional Culture ◽  
Antioxidant Potential ◽  
Gastrointestinal Digestion ◽  
Significant Difference ◽  
Fresh Cheese ◽  
Bioactive Potential ◽  
Protein Characterisation

Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.

scholarly journals DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
R. Pavlyuk ◽  
V. Pogarskaya ◽  
K. Balaba ◽  
T. Kravchuk ◽  
A. Pogarskiy
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
Jerusalem Artichoke ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Fresh Cheese ◽  
Active Substances

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.

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