scholarly journals The microbial challenge of winemaking: yeast-bacteria compatibility

2019 ◽  
Vol 19 (4) ◽  
Author(s):  
Louise Bartle ◽  
Krista Sumby ◽  
Joanna Sundstrom ◽  
Vladimir Jiranek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Interactions ◽  
Physical Parameters ◽  
Predicting Success ◽  
Physical Interactions ◽  
The Impact ◽  
Microbial Challenge

ABSTRACTThe diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

2021 ◽  
pp. 108201322110399
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Simona Kunová ◽  
Przemysław Łukasz Kowalczewski ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Volatile Organic ◽  
Ewe's Milk ◽  
The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

scholarly journals Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

2020 ◽  
Vol 9 (2) ◽  
Author(s):  
Federica Giacometti ◽  
Paolo Daminelli ◽  
Laura Fiorentini ◽  
Elena Cosciani-Cunico ◽  
Paola Monastero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Risk Mitigation ◽  
Scientific Evidence ◽  
Challenge Test ◽  
Mitigation Strategy ◽  
Listeria Innocua ◽  
Ripening Process ◽  
Protected Designation Of Origin ◽  
The Impact

Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a challenge test using Listeria innocua as a surrogate of Listeria monocytogenes was performed, with the aim of increasing knowledge concerning the impact of the Fossa cheese process, and especially of the traditional ripening process of this PDO, on the behaviour of L. monocytogenes. Pasteurized milk was experimentally inoculated with 4.5 log CFU/mL cocktail by three L. innocua strains, and L. innocua and Mesophilic Lactic Acid Bacteria (LAB) counts as well as the evolution of temperatures, pH and aw values were monitored throughout the manufacturing and ripening processes. Throughout the ripening in maturation room a constant temperature of 8°C was observed reaching a temperature between 10 and 15.5°C during ripening into pit. In the final products data for LAB concentration, pH and aw values were roughly in accordance with literature, even if some differences were, probably due to variability of artisanal cheese productions. The numbers of L. innocua showed a slight decrease but remained stable until the end of ripening in maturation room, whereas a significant reduction of the microorganism was observed in the final product, at the end of the ripening into the pit. The findings give scientific evidence that the process of this PDO prevented the L. innocua growth, allowing us to speculate a similar behaviour of L. monocytogenes. Based on this study, the recommendation to extend as much as possible the ripening into pit (from 80 to 100 days) was provided to food business operators as a risk mitigation strategy to be implemented.

scholarly journals The impact of lactic acid bacteria on sourdough fermentation

2005 ◽  
Vol 59 (9-10) ◽  
pp. 235-237
Author(s):  
Dragisa Savic ◽  
Natasa Jokovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Nutritional Value ◽  
Starter Culture ◽  
Bread Quality ◽  
Bread Dough ◽  
Sourdough Bread ◽  
Biotechnological Processes ◽  
The Impact

The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals. In addition to these advantages, the use of sourdough fermentation also improves dough machinability, breadcrumb structure and the characteristic flavour of bread. Lactic acid bacteria in sourdough fermentation are well known representing both homofermentative and heterofermentative bacteria. They may originate from selected natural contaminants in the flour or from a starter culture containing one or more known species of lactic acid bacteria. Sourdough can be cultivated in bakeries or obtained from commercial suppliers. However, many bakeries in Europe still use spontaneously fermented sourdoughs, which have been kept metabolically active for decades by the addition of flour and water at regular intervals. The impact of lactic acid bacteria on sourdough fermentation and their influence on dough and bread quality was discussed on the basis of research and literature data.

scholarly journals Bacteriocinogenic lactic acid bacteria in the traditional cereal-based beverage Boza: a genomic and functional approach

2021 ◽  
Author(s):  
Luciano Lopes Queiroz ◽  
Christian Hoffmann ◽  
Gustavo Augusto Lacorte ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Svetoslav Dimitrov Todorov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Enzymes ◽  
Food Product ◽  
Balkan Peninsula ◽  
Microbial Interactions ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Bacteriophage Infection ◽  
A Cell

Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and some of them can produce bacteriocins. In this study, a sample of Boza from Belogratchik, Bulgaria, was analyzed for the presence of bacteriocinogenic LAB, and after analyses by RAPD-PCR, three representative isolates were characterized by genomic analyses, using whole genome sequencing. Isolates identified as Pediococcus pentosaceus ST75BZ and Pediococcus pentosaceus ST87BZ contained operons encoding for bacteriocins pediocin PA-1 and penocin A, while isolate identified as P. acidilactici ST31BZ contained only the operon for pediocin PA-1 and a CRISPR/Cas system for protection against bacteriophage infection. The antimicrobial activity of bacteriocins produced by the three isolates was inhibited by treatment of the cell-free supernatants with proteolytic enzymes. The produced bacteriocins inhibited the growth of Listeria monocytogenes, Enterococcus spp. and some Lactobacillus spp., among other tested species. The levels of bacteriocin production varied from 3200 AU/ml to 12800 AU/ml recorded against L. monocytogenes 104, 637 and 711, measured at 24 h of incubation at 37oC. All bacteriocins remained active after incubation at pH 2.0 to 10.0. The activity mode of the studied bacteriocins was bactericidal, as determined against L. monocytogenes 104, 637 and 711. In addition, bactericidal activity was demonstrated using a cell leakage β-galactosidase assay, indicating a pore formation mechanism as a mode of action. The present study highlights the importance of combining metagenomic analyses and traditional microbiological approaches as way of characterizing microbial interactions in fermented foods.

scholarly journals Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures

2020 ◽  
Vol 11 ◽  
Author(s):  
Fanny Canon ◽  
Thibault Nidelet ◽  
Eric Guédon ◽  
Anne Thierry ◽  
Valérie Gagnaire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Interactions

scholarly journals Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters

2019 ◽  
Vol 103 (17) ◽  
pp. 6867-6883 ◽  
Author(s):  
Fernanda Fonseca ◽  
Caroline Pénicaud ◽  
E. Elizabeth Tymczyszyn ◽  
Andrea Gómez-Zavaglia ◽  
Stéphanie Passot
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Membrane Fluidity ◽  
Factors Influencing ◽  
The Impact

scholarly journals The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
H. Hadaegh ◽  
S. M. Seyyedain Ardabili ◽  
M. Tajabadi Ebrahimi ◽  
M. Chamani ◽  
R. Azizi Nezhad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Quality Characteristics ◽  
Textural Analysis ◽  
Scanning Electron Microscopy Micrographs ◽  
Organic Acid Production ◽  
The Impact ◽  
Scanning Electron

The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.

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