scholarly journals Application of Pediococcus acidilactici BD16 (alaD +) expressing L-alanine dehydrogenase enzyme as a starter culture candidate for secondary wine fermentation

2021 ◽  
Vol 35 (1) ◽  
pp. 1643-1661
Author(s):  
Anshula Sharma ◽  
Masafumi Noda ◽  
Masanori Sugiyama ◽  
Balvir Kumar ◽  
Baljinder Kaur
Keyword(s):  
Starter Culture ◽  
Wine Fermentation ◽  
Pediococcus Acidilactici ◽  
Alanine Dehydrogenase ◽  
Dehydrogenase Enzyme

scholarly journals Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4671
Author(s):  
Anshula Sharma ◽  
Masafumi Noda ◽  
Masanori Sugiyama ◽  
Ajaz Ahmad ◽  
Baljinder Kaur
Keyword(s):  
Functional Foods ◽  
Starter Culture ◽  
Health Benefits ◽  
Chloroacetic Acid ◽  
Bioactive Metabolites ◽  
Pediococcus Acidilactici ◽  
Benzenedicarboxylic Acid ◽  
Dehydrogenase Enzyme ◽  
Unpleasant Odor ◽  
Organoleptic Attributes

Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.

Indigenous wine killer yeasts and their application as a starter culture in wine fermentation

2001 ◽  
Vol 18 (4) ◽  
pp. 441-451 ◽  
Author(s):  
T. Zagorc ◽  
A. Maráz ◽  
N. Cadez ◽  
K.Povhe Jemec ◽  
G. Péter ◽  
...  
Keyword(s):  
Starter Culture ◽  
Wine Fermentation ◽  
Killer Yeasts

Malt and wort bio-acidification by Pediococcus acidilactici HW01 as starter culture

Food Control ◽  
2021 ◽  
Vol 120 ◽  
pp. 107560
Author(s):  
Do-Yeong Kim ◽  
Jinseon Kim ◽  
Ji Hyeon Kim ◽  
Wang June Kim
Keyword(s):  
Starter Culture ◽  
Pediococcus Acidilactici

The survival of Pediococcus acidilactici (0110 TAT-1), Lactobacillus casei (NRRL-B 1922) and Listeria monocytogenes (ATCC 1194) on the Curing Types

2016 ◽  
Vol 6 (1) ◽  
pp. 34-38
Author(s):  
Happy Nursyam ◽  
Widjanarko S B ◽  
Sukoso Sukoso
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pediococcus Acidilactici ◽  
Fermented Sausage ◽  
Liquid Smoke

Lactic acid bacteria (LAB) consist of four genera, namely Lactobacillus, Leuco-nostoc, Pediococcus, and Streptococcus. Pediococcus and Lactobacillus are used as starter cultures in the processing of fermented food products such as sour milk, shrimp paste and fermented sausage. . The use of starter culture is intended to speed up the fermentation process as well as inhibiting the growth of other pathogenic bacteria. Common LAB are gram-positive, do not have spores, cocci or bacilli, and produce lactic acid from the fermenta-tion of carbohydrates. Antimicrobial components produced by LAB can inhibit the growth of pathogenic bacteria in fermented products, for example Pediocin produced by P. acidilactici and Lactasin by L. casei. Fermented meat products may possibly be contaminated by Listeria monocytogenes if the implementation is not hygienic. In fermented sausage processing, commonly used preservatives are: NaCl, NaNO2, NaNO3, liquid smoke, pH, and lactic acid. The purpose of this study was to determine the survival of Pediococcus acidilactici, Lactobacillus casei, and Listeria monocytogenes in some kind of curing with different concentrations. The method used is descriptive, where data are shown as mean ± STD. The results showed that P. acidilactici, L. ca-sei, and L.monocytogenes can survive at a rate of NaCl 0-3%; NaNO2 0-100 ppm; NaNO3 0-200 ppm; liquid smoke 0-4%; pH 3 - 5.6; and the incubation temperature of 5-50 °C.

scholarly journals Genomic Insight into Pediococcus acidilactici HN9, a Potential Probiotic Strain Isolated from the Traditional Thai-Style Fermented Beef Nhang

2020 ◽  
Vol 9 (1) ◽  
pp. 50
Author(s):  
Komwit Surachat ◽  
Duangporn Kantachote ◽  
Panchalika Deachamag ◽  
Monwadee Wonglapsuwan
Keyword(s):  
Genome Analysis ◽  
Genome Stability ◽  
Starter Culture ◽  
Probiotic Strain ◽  
Pediococcus Acidilactici ◽  
Bacterial Strains ◽  
Circular Chromosome ◽  
Antimicrobial Resistance Genes ◽  
Depth Analysis ◽  
Food Applications

Pediococcus acidilactici HN9 is a beneficial lactic acid bacterium isolated from Nhang, a traditional Thai-style fermented beef. In this study, the molecular properties of P. acidilactici HN9 were characterized to provide insights into its potential probiotic activity. Specifically, this work sought to report the complete genome of P. acidilactici HN9 and perform a comparative genome analysis with other bacterial strains belonging to the genus Pediococcus. Genomic features of HN9 were compared with those of all other bacterial Pediococcus strains to examine the adaptation, evolutionary relationships, and diversity within this genus. Additionally, several bioinformatic approaches were used to investigate phylogenetic relationships, genome stability, virulence factors, bacteriocin production, and antimicrobial resistance genes of the HN9 strain, as well as to ensure its safety as a potential starter culture in food applications. A 2,034,522 bp circular chromosome and two circular plasmids, designated pHN9-1 (42,239-bp) and pHN9-2 (30,711-bp), were detected, and used for pan-genome analysis, as well as for identification of bacteriocin-encoding genes in 129 strains belonging to all Pediococcus species. Two CRISPR regions were identified in P. acidilactici HN9, including type II-A CRISPR/CRISPR-associated (Cas). This study provides an in-depth analysis on P. acidilactici HN9, facilitating a better understanding of its adaptability to different environments and its mechanism to maintain genome stability over time.

Method for Selection of Lactic Acid Bacteria and Determination of Minimum Temperature for Meat Fermentations

1984 ◽  
Vol 47 (9) ◽  
pp. 670-671 ◽  
Author(s):  
M. RACCACH
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Minimum Temperature ◽  
Starter Culture ◽  
Pediococcus Acidilactici ◽  
Acid Fermentation ◽  
Arrhenius Plots ◽  
Arrhenius Energy ◽  
Selection Of

Arrhenius plots for the fermentation of dextrose in meat by Pediococcus acidilactici and Pediococcus pentosaceus showed discontinuities at 32 and 24°C, respectively. The Arrhenius energy of activation (Ea) of P. pentosaceus was 25% lower than that of P. acidilactici at temperatures above the discontinuity. The Ea of P. acidilactici and of P. pentosaceus increased about 2- and 3-fold, respectively, at temperatures below the discontinuity. The Ea can be used for selection of efficient starter culture strains. The temperature of discontinuity may be used to determine the lowest efficient temperature for lactic acid fermentation.

scholarly journals Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Laura E. Shane ◽  
Anna C.S. Porto-Fett ◽  
Bradley A. Shoyer ◽  
Randall K. Phebus ◽  
Harshavardhan Thippareddi ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Shiga Toxin ◽  
Heating Temperature ◽  
Starter Culture ◽  
Pediococcus Acidilactici ◽  
Ground Meat ◽  
Escherichia Coli Cells

Coarse ground meat was mixed with non-meat ingredients and starter culture (Pediococcus acidilactici) and then inoculated with an 8-strain cocktail of Shiga toxinproducing Escherichia coli (ca. 7.0 log CFU/g). Batter was fine ground, stuffed into fibrous casings, and fermented at 35.6°C and ca. 85% RH to a final target pH of ca. pH 4.6 or ca. pH 5.0. After fermentation, the pepperoni- like sausage were heated to target internal temperatures of 37.8°, 43.3°, 48.9°, and 54.4°C and held for 0.5 to 12.5 h. Regardless of the heating temperature, the endpoint pH in products fermented to a target pH of pH 4.6 and pH 5.0 was pH 4.56±0.13 (range of pH 4.20 to pH 4.86) and pH 4.96±0.12 (range of pH 4.70 to pH 5.21), respectively. Fermentation alone delivered ca. a 0.3- to 1.2-log CFU/g reduction in pathogen numbers. Fermentation to ca. pH 4.6 or ca. pH 5.0 followed by post-fermentation heating to 37.8° to 54.4°C and holding for 0.5 to 12.5 h generated total reductions of ca. 2.0 to 6.7 log CFU/g.

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