Potency of microfiltration membrane process in purifying broccoli (Brassica oleracea L.) fermented by lactic acid bacteria (LAB) as functional food

AbstrakBakteri asam laktat merupakan kelompok bakteri yang menghasilkan asam laktat sebagai produk utama dalam fermentasi. Bakteri ini sering disebut probiotik sebab memberikan dampak positif bagi tubuh manusia. Setiap spesies bakteri asam laktat memiliki efek probiotik yang berbeda-beda sehingga diperlukan seleksi dan identifikasi untuk mendapatkan strain probiotik yang baik. Identifikasi bakteri asam laktat dalam penelitian ini menggunakan metode identifikasi molekuler dengan gen penanda 16S rRNA. Bakteri asam laktat dari fermentasi kol merah memiliki kemiripan 100% dengan Weissella cibaria dan Weissella confusa. Analisis filogenetik menunjukkan hubungan kekerabatan antara isolat bakteri asam laktat dari fermentasi kol merah dengan bakteri genus Weissella yang lain.Kata kunci: bakteri asam laktat, fermentasi, 16S rRNA, probiotik AbstractLactic acid bacteria is a group of bacteria that produce lactic acid as the main product in fermentation. These bacteria are often called probiotics because can confer a positive impact on the human body. Each species of lactic acid bacteria has a different probiotic effect that requires selection and identification to obtain a good probiotic strain. The identification of lactic acid bacteria in this study used a method of molecular identification with a marker gene of 16S rRNA. Lactic acid bacteria from red cabbage fermentation have a 100% similarity to Weissella cibaria and Weissella confusa. Phylogenetic analysis showed a relationship between lactic acid bacteria isolates from red cabbage fermentation with bacteria from the other Weissella genus.Keywords: lactic acid bacteria, fermentation, 16S rRNA, probiotics

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Changes in folate characteristics and its identification in broccoli (Brassica oleracea Italica) extract fermented by Lactic Acid Bacteria Mixed Culture (LAB)

MATEC Web of Conferences ◽

10.1051/matecconf/201815404001 ◽

2018 ◽

Vol 154 ◽

pp. 04001 ◽

Cited By ~ 1

Author(s):

Yati Maryati ◽

Agustine Susilowati

Keyword(s):

Lactic Acid ◽

Folic Acid ◽

Lactic Acid Bacteria ◽

Brassica Oleracea ◽

Acid Concentration ◽

Ph Value ◽

Starter Culture ◽

Time Interval ◽

Fermentation Time ◽

Total Sugars

Broccoli (Brassica oleracea Italica) was fermented by cultures of lactic acid bacteria (LAB) as a potential source of natural folic acid. This study aimed to evalte characteristic changes and to identify folate compounds from broccoli extract, fermented by mixed LAB cultures (L. bulgaricus, S. thermophulus, L.acidophilus, Bd. bifidum). The formulation of broccoli extract was fermented with variation of LAB starter culture with concentrations of 10 and 20%(v/v), and the change of characteristic of folic acid compound during fermentation (0 to 48 hours) with an interval of 8 hours was evaluated. The results showed that the fermentation of broccoli extract with different concentration of LAB culture had an effect on the concentration of folic acid produced, as well as the change of concentration of folic acid during the fermentation time interval. The optimum condition was obtained based on the highest folic acid concentration of 6.74%, at culture concentration of 20% during 24 hour fermentation with the value of folic acid concentration of 72.11 μg/mL, pH value of 4.29, total sugars of 34.61%, total acids of 0, 97%, dissolved protein of 14.64 mg/mL and total LAB of log 13.02 + 0.05 cfu / ml.

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Selenium enrichment of lactic acid bacteria and bifidobacteria: A functional food perspective

Trends in Food Science & Technology ◽

10.1016/j.tifs.2014.07.006 ◽

2014 ◽

Vol 39 (2) ◽

pp. 135-145 ◽

Cited By ~ 37

Author(s):

Sarang Dilip Pophaly ◽

Poonam ◽

Prashant Singh ◽

Hitesh Kumar ◽

Sudhir Kumar Tomar ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Food

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Purple head broccoli (Brassica oleracea L. var. italica Plenck), a functional food crop for antioxidant and anticancer potential

Journal of Food Science and Technology ◽

10.1007/s13197-018-3095-0 ◽

2018 ◽

Vol 55 (5) ◽

pp. 1806-1815 ◽

Cited By ~ 4

Author(s):

Ashun Chaudhary ◽

Sonika Choudhary ◽

Upendra Sharma ◽

Adarsh Pal Vig ◽

Bikram Singh ◽

...

Keyword(s):

Brassica Oleracea ◽

Functional Food ◽

Food Crop ◽

Brassica Oleracea L

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Synbiotic preparation with Lactic acid bacteria and inulin as a functional food: In vivo evaluation of microbial activities, and preneoplastic aberrant crypt foci

Food Science and Technology ◽

10.1590/1678-457x.26216 ◽

2017 ◽

Vol 37 (2) ◽

pp. 328-336 ◽

Cited By ~ 7

Author(s):

Chaiyavat CHAIYASUT ◽

Thanawat PATTANANANDECHA ◽

Sasithorn SIRILUN ◽

Prasit SUWANNALERT ◽

Sartjin PEERAJAN ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Food ◽

Aberrant Crypt Foci ◽

Microbial Activities ◽

In Vivo Evaluation

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Production of Sauerkraut (Picked) from Cabbage (Brassica oleracea) by the Action of Lactic Acid Bacteria

African Journal of Science and Technology ◽

10.4314/ajst.v4i1.15258 ◽

2003 ◽

Vol 4 (1) ◽

Author(s):

Ekhaise Frederick Osaro

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Brassica Oleracea

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Arabinoxylan Oligosaccharide Hydrolysis by Family 43 and 51 Glycosidases from Lactobacillus brevis DSM 20054

Applied and Environmental Microbiology ◽

10.1128/aem.02130-13 ◽

2013 ◽

Vol 79 (21) ◽

pp. 6747-6754 ◽

Cited By ~ 31

Author(s):

Herbert Michlmayr ◽

Johannes Hell ◽

Cindy Lorenz ◽

Stefan Böhmdorfer ◽

Thomas Rosenau ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Food ◽

Specific Activity ◽

High Specific Activity ◽

Lactobacillus Brevis ◽

Glycoside Hydrolases ◽

Content Type ◽

Food And Feed ◽

Oligosaccharide Hydrolysis

ABSTRACTDue to their potential prebiotic properties, arabinoxylan-derived oligosaccharides [(A)XOS] are of great interest as functional food and feed ingredients. While the (A)XOS metabolism ofBifidobacteriaceaehas been extensively studied, information regarding lactic acid bacteria (LAB) is still limited in this context. The aim of the present study was to fill this important gap by characterizing candidate (A)XOS hydrolyzing glycoside hydrolases (GHs) identified in the genome ofLactobacillus brevisDSM 20054. Two putative GH family 43 xylosidases (XynB1 and XynB2) and a GH family 43 arabinofuranosidase (Abf3) were heterologously expressed and characterized. While the function of XynB1 remains unclear, XynB2 could efficiently hydrolyze xylooligosaccharides. Abf3 displayed high specific activity for arabinobiose but could not release arabinose from an (A)XOS preparation. However, two previously reported GH 51 arabinofuranosidases fromLb. breviswere able to specifically remove α-1,3-linked arabinofuranosyl residues from arabino-xylooligosaccharides (AXHm3 specificity). These results imply thatLb. brevisis at least genetically equipped with functional enzymes in order to hydrolyze the depolymerization products of (arabino)xylans and arabinans. The distribution of related genes inLactobacillalesgenomes indicates that GH 43 and, especially, GH 51 glycosidase genes are rare among LAB and mainly occur in obligately heterofermentativeLactobacillusspp.,Pediococcusspp., members of theLeuconostoc/Weissellabranch, andEnterococcusspp. Apart from the prebiotic viewpoint, this information also adds new perspectives on the carbohydrate (i.e., pentose-oligomer) metabolism of LAB species involved in the fermentation of hemicellulose-containing substrates.

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