scholarly journals Enumeration of starter cultures during yogurt production using Petrifilm™ AC plates associated with acidified MRS and M17 broths

2009 ◽  
Vol 76 (2) ◽  
pp. 229-233 ◽  
Author(s):  
Marília M Gonçalves ◽  
Rosangela Freitas ◽  
Luís A Nero ◽  
Antônio F Carvalho
Keyword(s):  
Analysis Of Variance ◽  
Fermentation Process ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Streptococcus Salivarius ◽  
Suitable Alternative ◽  
Gram Staining ◽  
Nonfat Milk ◽  
The Moment ◽  
Reference Strains

The efficiency of Petrifilm™ AC (3M Microbiology, St. Paul, MN, USA) associated with the broths M17 and de Mann-Rogosa-Sharpe (MRS) at pH 5·4 was evaluated to enumerate Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus during the yogurt production. Commercial and reference strains of these microorganisms were experimentally inoculated in nonfat milk and incubated at 42°C for 4 h for yogurt production. At the moment of inoculation and after incubation, aliquots were collected, submitted to dilution using the broths M17 and MRS at pH 5·4, and plated for Strep. salivarius and Lb. bulgaricus enumeration according ISO 9232 and at Petrifilm™ AC plates, respectively. M17 plates were incubated at 42°C, and MRS plates were incubated at 35°C under anaerobiosis. After 48 h, the formed colonies were enumerated and the counts were compared by correlation and analysis of variance (P<0·05). In addition, colonies were randomly selected from all plates and characterized according to Gram staining and morphology. The obtained results indicated that Petrifilm™ AC plates associated to M17 and MRS at pH 5·4 can be considered as a suitable alternative for Strep. salivarius and Lb. bulgaricus enumeration during yogurt production, with slight interferences due to the acidity of MRS at the moment of inoculation, and due to the acidity of yogurt at the end of fermentation process. It was also observed that the MRS at pH 5·4 was not sufficiently selective for Lb. delbrueckii enumeration, despite it is indicated by the official protocol from ISO 9232.

I. Isolation and Identification of Microflora

1978 ◽  
Vol 41 (12) ◽  
pp. 977-979 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dominant Species ◽  
Fermentation Process ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Standard Formulation ◽  
Isolation And Identification ◽  
Yeast Saccharomyces Cerevisiae ◽  
Lactobacillus Leichmannii ◽  
Lactic Bacteria

A survey of the soda cracker manufacturing process revealed that starter cultures were not used and that fermentation for the process relied primarily on chance contamination. Over 200 isolates from sponge and dough samples, obtained from two commercial plants, were screened. Microorganisms responsible for fermentation of commercial soda cracker sponge and dough were isolated and identified. Besides Bakers' yeast (Saccharomyces cerevisiae), which is part of the standard formulation, three species of lactic bacteria were found to have prominent roles in the fermentation process. Lactobacillus plantarum was found to be the dominant species. Two other species found in significant numbers were Lactobacillus delbrueckii and Lactobacillus leichmannii.

Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts

2012 ◽  
Vol 58 (5) ◽  
pp. 581-588 ◽  
Author(s):  
Jonathan Emiliano Laiño ◽  
Jean Guy LeBlanc ◽  
Graciela Savoy de Giori
Keyword(s):  
Lactic Acid ◽  
Folic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Medium ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Nonfat Milk ◽  
Native Strains ◽  
Lactobacillus Delbrueckii Subsp

Folate is a B-group vitamin that cannot be synthesized by humans and must be obtained exogenously. Although some species of lactic acid bacteria (LAB) can produce folates, little is known about the production of this vitamin by yogurt starter cultures. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains were isolated from artisanal Argentinean yogurts and were grown in folate-free culture medium (FACM) and nonfat milk after which intracellular and extracellular folate production were evaluated. From the initial 92 isolated LAB strains, 4 L. delbrueckii subsp. bulgaricus and 32 S. thermophilus were able to grow in the absence of folate. Lactobacillus delbrueckii subsp. bulgaricus CRL 863 and S. thermophilus CRL 415 and CRL 803 produced the highest extracellular folate levels (from 22.3 to 135 µg/L) in FACM. In nonfat milk, these strains were able to increase the initial folate concentrations by almost 190%. This is the first report where native strains of L. delbrueckii subsp. bulgaricus were shown to produce natural folate. The LAB strains identified in this study could be used in developing novel fermented products bio-enriched in natural folates that could in turn be used as an alternative to fortification with the controversial synthetic chemical folic acid.

INVESTIGATION OF THE RHEOLOGICAL CHARACTERISTICS AND LEVEL OF SYNTHESIS OF EXOPOLYSACCHARIDES (EPS) BY THE CONSORTIUM OF STREPTOCOCCUS SALIVARIUS SUBSP. THERMOPHILUS AND LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS AT DIFFERENT TEMPERATURE IN PROCESS OF MILK FERMENTATION

2020 ◽  
pp. 58-67
Author(s):  
O. Golovach ◽  
M. Babitskaya ◽  
N. Zhabanos ◽  
I. Pyzhik ◽  
M. Korkina ◽  
...  
Keyword(s):  
Raw Materials ◽  
Skim Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Streptococcus Salivarius ◽  
Temperature Conditions ◽  
Fermentation Temperature ◽  
Organoleptic Characteristics ◽  
Milk Fermentation ◽  
Lactobacillus Delbrueckii Subsp

The article provides the results of studies on the influence of temperature conditions of milk fermentation in the manufacture of yogurt on the characteristics of milk clots and the level of EPS production. The characteristics of the samples of reconstituted skim milk fermented by consortia of lactic acid microorganisms for the manufacture of starter and viscous consistency yoghurt starter cultures under temperature conditions are determined: (43 ± 1)°С, (38 ± 1)°С, (35 ± 1)°С and ( 30 ± 1)°С. It was noted that with a decrease in the fermentation temperature from (43±1)°C to (30±1)°С, the organoleptic characteristics of the formed clot are evaluated differently. At the fermentation temperature of (30±1)°С, the lowest degree of syneresis was noted: 45% for the consortium, during the fermentation of milk raw materials forming clumps of inviscid consistency, 29% for the consortium, during the fermentation of milk raw materials forming clumps of viscous consistency. At the same time, it was found that at fermentation temperatures of (43±1)°С and (30±1)°С, the highest level of EPS synthesis for consortia was noted: (2107 ST-A+2674 TL-AV) – 874.6 and 667.9 μg / ml, (1141 ST-AV+2674 TLAV) – 683.9 and 541.3 μg / ml.

Production and monomer composition of exopolysaccharides by yogurt starter cultures

2000 ◽  
Vol 46 (12) ◽  
pp. 1123-1127 ◽  
Author(s):  
Ginka I Frengova ◽  
Emilina D Simova ◽  
Dora M Beshkova ◽  
Zhelyasko I Simov
Keyword(s):  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Bulgaricus ◽  
Streptococcus Salivarius ◽  
Monomer Composition ◽  
Monomer Structure ◽  
Production Activity ◽  
Thermophilic Streptococci ◽  
Lactobacillus Delbrueckii Subsp

As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.Key words: Streptococcus thermophilus, Lactobacillus bulgaricus, starter cultures, yogurt, exopolysaccharides.

Elaboração de iogurte com adição de aveia e linhaça dourada

2019 ◽  
Vol 10 (4) ◽  
pp. 105
Author(s):  
Gabriela Nantes De Carvalho ◽  
Priscila Neder Morato ◽  
Silvia Benedetti
Keyword(s):  
Lactobacillus Delbrueckii ◽  
Streptococcus Salivarius

O iogurte é um alimento obtido através da coagulação e diminuição do pH do leite, através da fermentação láctea mediante a ação proto-simbiótica de Lactobacillus delbrueckii ssp. Bulgaricus e Streptococcus salivarius ssp. thermophilus. O presente trabalho teve como objetivo a elaboração, avaliação físico-química, microbiológica e sensorial de iogurtes com adição de aveia e linhaça dourada. Foram elaboradas três formulações: sem adição de aveia e linhaça dourada (Padrão), com adição de 1% de aveia e 1% linhaça dourada (A1) e outra com adição de 3% de aveia e 3% de linhaça dourada (A2). Foram realizadas análises físico-químicas de umidade, cinzas, lipídeos, proteínas, pH, sólidos totais, acidez titulável e fibra alimentar total. Também foram realizadas análises microbiológicas de coliformes a 35 °C e coliformes a 45 °C; e teste sensorial de aceitabilidade, utilizando escala hedônica de 9 pontos, com avaliação dos atributos cor, sabor, odor, textura e impressão global. Comparando os resultados físico-químicos das formulações, pode-se observar que a formulação A2 apresentou conteúdos significativamente maiores de proteínas, lipídeos e cinzas. Os resultados das análises microbiológicas mostraram que nenhuma das formulações apresentou contagem superior ao limite estabelecido pela legislação vigente. Na análise sensorial pode-se observar diferença significativa entre as formulações apenas para o atributo cor. Embora a formulação A1 tenha recebido melhores notas na avaliação sensorial, não pode ser classificada como fonte de fibra alimentar, conforme é estabelecido na RDC nº 54, de 12 de novembro de 2012, podendo-se considerar que A1 como um produto apenas enriquecido com fibras. Dessa forma, a adição de aveia e farinha de linhaça mostrou-se uma boa alternativa para adição em iogurte.

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk

2012 ◽  
Vol 3 (1) ◽  
pp. 23-32 ◽  
Author(s):  
A. Do Carmo ◽  
M. De Oliveira ◽  
D. Da Silva ◽  
S. Castro ◽  
A. Borges ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Acid Production ◽  
Food Preservation ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Organic Acid Production ◽  
Probiotic Lactobacillus ◽  
Skimmed Milk

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh – lactate dehydrogenase, adhE – Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 – catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.

scholarly journals Starter cultures biotechnology: The production of concentrated lactic cultures in alginate beads and their applications in the nutraceutical and food industries

2006 ◽  
Vol 12 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Claude Champagne
Keyword(s):  
Fermentation Process ◽  
Culture Medium ◽  
Alginate Beads ◽  
Starter Cultures ◽  
Food Industries ◽  
Free Cells ◽  
Potential Benefits

Lactic cultures are widely used in food fermentations and as probiotic supplements. Some strains are damaged by the various steps of fermentation concentration and drying involved in the biotechnology process. Growing cells in alginate beads instead of free cells in a culture medium can answer some of these problems. In this review, the characteristics of the fermentation process based on growing microentrapped (ME) lactic cultures in alginate beads are presented. Potential benefits to nutraceutical and food industries of ME cultures are also presented.

Enumeration of starter cultures in fermented milks

1996 ◽  
Vol 63 (1) ◽  
pp. 151-158 ◽  
Author(s):  
Hamid B. Ghoddusi ◽  
Richard K. Robinson
Keyword(s):  
Quality Control ◽  
Prussian Blue ◽  
Yeast Extract ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Proteose Peptone ◽  
Different Strains ◽  
Differential Counts

SummarySome media available for the isolation and enumeration of starter cultures employed for the manufacture of cheese, yogurt and bio-yogurt were examined. Reddy's medium or a modification of Elliker's medium was found to be most satisfactory forLactococcusspp., while trypticase phytone yeast (TPY) agar with a mixture of antibiotics proved suitable for the discrete enumeration ofBifidobacteriumspp. The inclusion of Prussian blue (PB) in reinforced clostridial medium or tryptone proteose peptone yeast extract (TPPY) agar gave excellent differential counts for the starter bacteria in yogurt even when the culture was imbalanced, while TPPY (PB) agar allowed the visible separation of all four of the organisms that might be found in a typical bio-yogurt, namelyLactobacillus delbrueckiisubsp.bulgaricus, Streptococcus thermophilus, a,Bifidobacteriumsp. andLb. acidophilus. It was noted that variation among different strains of any given species could change the expected reactions, so for quality control purposes the suggested media may need to be modified to cope with the specific cultures in use.

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

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