Survival ofEscherichia coliO157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria

2016 ◽  
Vol 51 (10) ◽  
pp. 2178-2184 ◽  
Author(s):  
Yuanlong Chi ◽  
Qisheng Zhang ◽  
Gong Chen ◽  
Jiayuan Zhao ◽  
Hongmei Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Acceptance ◽  
Low Salt ◽  
Nitrite Content

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

scholarly journals CHARACTERISATION OF LACTIC ACID BACTERIA ISOLATED FROM KEFIR MILK MADE FROM DAIRY AND NON-DAIRY SOURCES AND THEIR SENSORY ACCEPTANCE

2021 ◽  
Vol 3 (4) ◽  
pp. 109-120
Author(s):  
CHAN KHER ZHI ◽  
◽  
MOHD NIZAM LANI ◽  
YUSNITA HAMZAH ◽  
FAUZIAH TUFAIL AHMAD ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Acceptance

scholarly journals DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

2007 ◽  
Vol 73 (23) ◽  
pp. 7697-7702 ◽  
Author(s):  
Vethachai Plengvidhya ◽  
Fredrick Breidt ◽  
Zhongjing Lu ◽  
Henry P. Fleming
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dna Fingerprinting ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Identification Methods ◽  
Lactobacillus Paraplantarum ◽  
Low Salt ◽  
Biochemical Identification ◽  
Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

scholarly journals Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates

2021 ◽  
Author(s):  
Natalí Garcia Marnotes ◽  
Arona Figueroa Pires ◽  
Olga Díaz ◽  
Angel Cobos ◽  
Carlos Dias Pereira
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Survival Rates ◽  
Raw Material ◽  
Main Ingredient ◽  
Sensory Acceptance ◽  
Microbiological Characteristics ◽  
The One ◽  
Different Levels

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural yoghurts using only goat and sheep LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical charateristics of ewe´s and goat´s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe´s yoghurts were solids while goat´s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for the one produced with ewe’s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat’s whey frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as main ingredient can be an interesting option to broaden the product’s portfolio of small/medium scale dairy producers.

Isolation and Identification of Nitrite-Degrading Lactic Acid Bacteria from Salted Fish

2011 ◽  
Vol 393-395 ◽  
pp. 828-834 ◽  
Author(s):  
Yan Yan Wu ◽  
Fa Jia Liu ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Jian Chao Deng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Isolation And Identification ◽  
16S Rdna Gene ◽  
Biochemical Characteristics ◽  
Salted Fish ◽  
Improve Food Security ◽  
Nitrite Content

Lactic acid bacteria commonly used in fermented meat products, dairy products and smoked products such as pickled food industry. They can make the products have a special flavor and color, inhibit the growth of pathogenic bacteria, and reduce the nitrite content of products, improve food security. 12 strains of lactic acid bacteria were isolated from the salted fish. Some of their biochemical characteristics were studied and compared, as well as their abilities on the tolerance and degradation of nitrite. 3 strains named b2、j2、j5 were approved to degrade nitrite quickly with good biochemical characteristics. After amplification and sequencing of 16S rDNA gene, the isolated strains were identified by sequence homology as Lactobacillus plantarum, Leuconostoc mesenteroides and Pediococcus pentosaceus. Strainb2, j2 and j5could degrade 96.2%, 85.6%, 91.2%.

Diversity and Application of Lactic Acid Bacteria from Papaya

2013 ◽  
Vol 864-867 ◽  
pp. 558-562
Author(s):  
Li Juan Zhang ◽  
Jin Song Yang ◽  
Li Wei Ma ◽  
Hai Sheng Tan ◽  
Han Lin Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rrna ◽  
Acid Production ◽  
Hainan Province ◽  
Fermentation Time ◽  
Lactobacillus Pentosus ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa ◽  
Nitrite Content

Four lactic acid bacteria (LAB) strains named MGP1, MGP2, MGP15 and MGP17 were separated from papaya of Hainan province, which were identified bacterially using the classical classification and the sequences of 16S rRNA. The results show that MGP1, MGP2, MGP15 and MGP17 are Weissella confusa, Lactococcus lactis subsp. lactis, Leuconostoc pseudomesenteroides and Lactobacillus pentosus. The strain with strongest acid production capability is MGP17. Besides we have applied MGP2, MGP15 and MGP17 in papaya pickle, and we find that pickle fermented with mixed strains obviously shortens fermentation time and reduces the nitrite content.

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