Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread

1996 ◽  
Vol 7 (3-4) ◽  
pp. 285-292 ◽  
Author(s):  
Ingela Marklinder ◽  
Åsa Haglund ◽  
Lisbeth Johansson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties

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. 

scholarly journals Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Normayanti Normayanti ◽  
Dewi Kartika Sari ◽  
Rita Khairina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Sensory Properties ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Design ◽  
Fish Product ◽  
Channa Striata ◽  
Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

scholarly journals Improving the sensory properties of mozzarella cheese using lactic acid bacteria of traditional Quchan cheese

2021 ◽  
Vol 18 (120) ◽  
pp. 111-119
Author(s):  
Maliheh Rahimzadeh ◽  
Vahid Hakimzadeh ◽  
Ahmad Nasiri Mahalati ◽  
◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties ◽  
Mozzarella Cheese

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

2009 ◽  
Vol 76 (1) ◽  
pp. 90-97 ◽  
Author(s):  
Pradip Behare ◽  
Rameshwar Singh ◽  
Rudrapratap P Singh
Keyword(s):  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Fermented Milk ◽  
Sensory Properties

Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184±2 mg/l EPS in deproteinized whey medium compared with 193±1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7·4) with molecular weight of 3·0×104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4·5×104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

scholarly journals Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

2022 ◽  
Vol 2022 ◽  
pp. 1-10
Author(s):  
Eda E. Kılıç ◽  
İbrahim Halil Kılıç ◽  
Banu Koç
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
Storage Time ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Production Potential ◽  
Bacterial Viability ◽  
Alginate Capsules

This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt production potential on the physicochemical properties, sensory properties of yoghurt, and bacterial viability during storage time at 4°C. The exopolysaccharide (EPS), proteolytic activity, and acidification properties of eight different isolates were determined, and sixteen different yoghurt combinations prepared. The samples showed similar physicochemical (pH, titratable acidity, dry matter, and whey separation), bacterial count, and sensory results in comparison with the commercial yoghurt used as a control sample. The acidity and pH of the yoghurt samples were significantly affected by the storage time. Total solids of yoghurt samples generally tend to decrease and syneresis of yoghurt samples also differed for each starter culture combination during the storage time. The total count of lactic acid bacteria during the storage time was higher than 107 CFU/g. The sensory analysis results of bacterial combinations are significantly different ( p < 0.05 ). Results indicated that isolated starter cultures have potential as commercial starters to improve the quality of yoghurt. Selected starter cultures with yoghurt production potential were encapsulated. Lactic acid bacteria with encapsulation efficiency of 86,3 ± 0,2 and 82,26 ± 0,79 were selected for yoghurt production. The physicochemical properties of the yoghurt with free and encapsulated starter culture were significantly different during the storage time. The reduction (∼0,5 log cfu/g) in the numbers of free and encapsulated starter cultures is over during the storage time ( p < 0.05 ). The acceptability of yoghurt containing encapsulated bacteria was lower than the yoghurt containing free bacteria by the panelists. Consequently, it was determined that alginate capsules increased bacterial viability, but the sensory properties of yoghurt were affected adversely. The LAB isolated form legumes can be introduced to the national microbial collection.

Reduction of Escherichia coli O157:H7 and Salmonella in Ground Beef Using Lactic Acid Bacteria and the Impact on Sensory Properties

2005 ◽  
Vol 68 (8) ◽  
pp. 1587-1592 ◽  
Author(s):  
L. SMITH ◽  
J. E. MANN ◽  
K. HARRIS ◽  
M. F. MILLER ◽  
M. M. BRASHEARS
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Ground Beef ◽  
Sensory Properties ◽  
Escherichia Coli O157 ◽  
E Coli ◽  
Log Reduction ◽  
The Impact

Studies were conducted to determine whether four strains of lactic acid bacteria (LAB) inhibited Escherichia coli O157: H7 and Salmonella in ground beef at 5°C and whether these bacteria had an impact on the sensory properties of the beef. The LAB consisted of frozen concentrated cultures of four Lactobacillus strains, and a cocktail mixture of streptomycin-resistant E. coli O157:H7 and Salmonella were used as pathogens. Individual LAB isolates at 107 CFU/ml were added to tryptic soy broth containing a pathogen concentration of 105 CFU/ml. Samples were stored at 5°C, and pathogen populations were determined on days 0, 4, 8, and 12. After 4 days of storage, there were significant differences in numbers of both pathogens exposed to LAB isolates NP 35 and NP 3. After 8 and 12 days of storage, all LAB reduced populations of both pathogens by an average of 3 to 5 log cycles. A second study was conducted in vacuum-packaged fresh ground beef. The individual LAB isolates resulted in an average difference of 1.5 log cycles of E. coli O157:H7 after 12 days of storage, and Salmonella populations were reduced by an average of 3 log cycles. Following this study, a mixed concentrated culture was prepared from all four LAB and added to ground beef inoculated with pathogen at 108 CFU/g. After 3 days of storage, the mixed culture resulted in a 2.0-log reduction in E. coli O157:H7 compared with the control, whereas after 5 days of storage, a 3-log reduction was noted. Salmonella was reduced to nondetectable levels after day 5. Sensory studies on noninoculated samples that contained LAB indicated that there were no adverse effects of LAB on the sensory properties of the ground beef. This study indicates that adding LAB to raw ground beef stored at refrigeration temperatures may be an important intervention for controlling foodborne pathogens.

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

2009 ◽  
Vol 128 (3) ◽  
pp. 473-483 ◽  
Author(s):  
Raffaella Di Cagno ◽  
Rosalinda F. Surico ◽  
Annalisa Paradiso ◽  
Maria De Angelis ◽  
Jean-Christophe Salmon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Properties ◽  
Health Promoting
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