A Simple Method for Long-term Preservation of Stock Cultures of Lactic Acid Bacteria

1979 ◽  
Vol 47 (3) ◽  
pp. 379-381 ◽  
Author(s):  
B. J. JUVEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Simple Method ◽  
Long Term Preservation

scholarly journals Silage Fermentation: A Potential Biological Approach for the Long-Term Preservation and Recycling of Polyphenols and Terpenes in Globe Artichoke (Cynara scolymus L.) By-Products

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3302
Author(s):  
Zhuoyan Fan ◽  
Kai Chen ◽  
Lingyin Ban ◽  
Yu Mao ◽  
Caiyun Hou ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Globe Artichoke ◽  
Pentacyclic Triterpenoids ◽  
Silage Fermentation ◽  
Long Term Preservation ◽  
By Products

An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such as Lactobacillus, Lactococcus, Serratia, and Weissella, and greatly increases the abundance of Firmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products.

Probiotic properties of lactic acid bacteria isolated from Mukeunji, a long-term ripened kimchi

2012 ◽  
Vol 21 (4) ◽  
pp. 1135-1140 ◽  
Author(s):  
Sung-Eon Kim ◽  
Young-Hun Kim ◽  
Hyungjae Lee ◽  
Dae-Ok Kim ◽  
Hae-Yeong Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties

scholarly journals Penggunaan Bakteriosin yang Diproduksi oleh Lactobacillus plantarum sebagai Pengawet Alami untuk Daging Ayam yang Disimpan di Suhu Ruang

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Y. Nurraifah ◽  
I. I. Arief ◽  
N. Ulupi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chicken Meat ◽  
Storage Duration ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Test Result ◽  
Better Than

Bacteriocins is a natural preservative (bio-preservatives) that can safely be used for food. Bacteriocinscan be produced by a group of Lactic Acid Bacteria (LAB). Several strains of lactic acid bacteria (LAB)is bactericidal against gram positive and gram negative bacteria. The purpose of this study was toanalyze the bacteriocins produced by Lactobacillus plantarum in chicken meat and determine the levelof the last and long-term. Factors that are seen in this study is the levels of bacteriocins and also theduration of storage of chicken meat. The levels of bacteriocins is 0% and 10% by way of spraying inchicken meat and duration of storage are at 0, 5, 10, 15, 20, and 25 hours at room temperature. Thisstudy used a factorial completely randomized design with three replications. Plantaricin concentrationagainst pH and aw values were significantly different (P<0.05). The test result of storage duration againstwater content were significantly different (P<0.05). Treatment of plantarisin IIA-1A5 10% to maintainthe condition of chicken meat was better than treatment without the adding plantarisin.

INVESTIGATION OF VARIOUS WAYS TO STABILIZE LACTIC ACID BACTERIA CELLS DURING LONG-TERM STORAGE

2020 ◽  
pp. 388-389
Author(s):  
Yu. Nikolaev ◽  
R. Ulanova ◽  
I. Shakir ◽  
A. Khreptugova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Bacterium ◽  
Enterococcus Faecium ◽  
Term Survival ◽  
Long Term Survival ◽  
Long Term Storage ◽  
Term Storage

Various methods of stabilizing the cells of the lactic acid bacterium Enterococcus faecium during long-term storage were studied. It is shown that the long-term survival of E. faecium is promoted by the addition of Enterosgel, Polysorb, the use of LB substratum, as well as their immobilization in humic-silanol gel.

scholarly journals Intestinal flora during the first months of life: new perspectives

2002 ◽  
Vol 88 (S1) ◽  
pp. s11-s18 ◽  
Author(s):  
C. A. Edwards ◽  
A. M. Parrett
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Health Risks ◽  
Intestinal Flora ◽  
Bacterial Colonisation ◽  
Significant Component ◽  
Health And Disease ◽  
Breast Fed ◽  
Colonisation Process

Increasing awareness that the human intestinal flora is a major factor in health and disease has led to different strategies to manipulate the flora to promote health. The complex microflora of the adult is difficult to change in the long term. There is greater impact of diet on the infant microflora. Manipulation of the flora particularly with probiotics has shown promising results in the prevention and treatment of diarrhoea and allergy. Before attempting to change the flora of the infant population in general, a greater understanding of the gut bacterial colonisation process is required. The critical stages of gut colonisation are after birth and during weaning. Lactic acid bacteria dominate the flora of the breast-fed infant. The formula-fed infant has a more diverse flora. The faeces of the breast-fed infant contain mainly acetic and lactic acid whereas the formula fed-infant has mainly acetic and propionic acid. Butyric acid is not a significant component in either group. The formula-fed infant also has higher faecal ammonia and other potentially harmful bacterial products. The composition of the microflora diversifies shortly before and particularly after weaning. The flora of the formula-fed infant develops more quickly than that of the breast-fed infant. Before embarking on any strategy to change the flora, the following questions should be considered: Should we retain a breast-fed style flora with limited ability to ferment complex carbohydrates? Can pro- and prebiotics achieve a flora with adult characteristics but with more lactic acid bacteria in weaned infants? Are there any health risks associated with such manipulations of the flora?

scholarly journals Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods

2019 ◽  
Vol 48 (4) ◽  
pp. 30-38 ◽  
Author(s):  
Ольга Кригер ◽  
Olga Kriger ◽  
Светлана Носкова ◽  
Svetlana Noskova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Production ◽  
Freezing Temperature ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Residual Pressure ◽  
Milk Product ◽  
Multienzyme Complexes

Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The experiment defined the regime parameters of combined starter lyophilisation. The results prove that fermented milk production requires high-quality starter strains. The authors developed a long-term method for preservation of properties of particular strains of lactic acid microorganisms. The method presupposes freeze-drying with the following parameters: freezing temperature – minus 25°C in a protective 5%-glycerol medium (90 minutes); the drying temperature – 30°C (6 hours); refrigerating load – 5.45 kW/m²; residual pressure – 0.6‒0.8 kPa, bed depth – 2 mm. The authors also developed the necessary documentation (No. 9225-096-02054145-2013), procedures, and formula of the fermented milk product with a combined direct application starter.

scholarly journals Biogenic amine content in sterilised and pasteurised long-term stored processed cheese

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 209-216 ◽  
Author(s):  
T. Komprda ◽  
K. Novická ◽  
L. Kalhotka ◽  
D. Smělá
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Biogenic Amine ◽  
Processed Cheese ◽  
Anaerobic Microorganisms ◽  
Amine Content ◽  
Facultative Anaerobic

The contents of eight biogenic amines (tryptamine, phenylethylamine, histamine, tyramine, putrescine, cadaverine, spermidine and spermine) were determined in samples of processed cheese, either pasteurised (P) or sterilised (S), and consequently stored for either 22 or 57 weeks at the temperatures of 8&deg;C and 22&deg;C, respectively. Tyramine was quantitatively the most important biogenic amine (1.3&ndash;29.3 mg/kg); the highest level (P &lt; 0.05) was found in P cheese stored for 22 weeks after processing at 8&deg;C (P1). Regardless of tyramine, and with the exception of putrescine in S&nbsp;cheese stored for 57 weeks (2.2 mg/kg), the content of no biogenic amine exceeded 2 mg/kgin any tested sample. Significantly higher (by five to six orders of magnitude; P &lt; 0.05) counts of total aerobic and facultative anaerobic microorganisms in P1 sample in comparison with all other samples were indicative of the cover leakage. No lactic acid bacteria were detected in any sample, the counts of coliforms and total anaerobes, respectively, were negligible and did not differ (P&gt; 0.05) between samples. No sample of the tested long-term stored processed cheese was considered unsafe from the toxicological viewpoint. &nbsp; &nbsp;

Validation of Ground-and-Formed Beef Jerky Processes Using Commercial Lactic Acid Bacteria Starter Cultures as Pathogen Surrogates

2009 ◽  
Vol 72 (6) ◽  
pp. 1234-1247 ◽  
Author(s):  
ALENA G. BOROWSKI ◽  
STEVEN C. INGHAM ◽  
BARBARA H. INGHAM
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Simple Method ◽  
Process Validation ◽  
E Coli ◽  
Log Reduction ◽  
Heat Resistant ◽  
Beef Jerky ◽  
Whole Muscle

Beef jerky has been linked to multiple outbreaks of salmonellosis and Escherichia coli O157:H7 infection over the past 40 years. With increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against Salmonella and E. coli O157:H7 is greatly needed. Previous research with whole-muscle beef jerky indicated that commercial lactic acid bacteria (LAB) may be more heat resistant than Salmonella and E. coli O157:H7, suggesting the potential use of LAB as pathogen surrogates. Of six commercial LAB-containing cultures evaluated for heat resistance in ground-and-formed beef jerky, Saga 200 (Pediococcus spp.) and Biosource (Pediococcus acidilactici) were identified as consistently more heat resistant than Salmonella and E. coli O157:H7. Six representative ground-and-formed beef jerky commercial processes, differing widely in lethality, were used to identify an appropriate level of LAB reduction that would consistently indicate a process sufficiently lethal (≥5.0-log reduction) for Salmonella and E. coli O157:H7. Both Saga 200 and Biosource consistently predicted adequate process lethality with a criterion of ≥5.0-log reduction of LAB. When either LAB decreased by ≥5.0 log CFU, processes were sufficiently lethal against Salmonella and E. coli O157:H7 in 100% of samples (n = 39 and 40, respectively). Use of LAB as pathogen surrogates for ground-and-formed beef jerky process validation was field tested by three small meat processors, who found this technique easy to use for process validation.

Change in the microbiota of dense rye starter during long-term maintenance.

2020 ◽  
Vol 29 (11) ◽  
pp. 33-37
Author(s):  
M.N. Lokachuk ◽  
◽  
V.K. Khlestkin ◽  
O.A. Savkina ◽  
L.I. Kuznetzova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
New Species ◽  
Species Diversity ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
Leading Role ◽  
Term Maintenance

The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechensky are used to prepare sourdough. It was shown that the use of starter cultures of lactic acid bacteria and yeast in the technology of dense rye sourdough leads to the dominance of starter microorganisms and the sourdough production having good biotechnological characteristics already in the first phase of preparinf. However, with long-term maintenance of the sourdough, new species of lactic acid bacteria begin to dominate, which differ from those introduced in first phase. It was found that changes in the starter culture microbiota had a significant effect on the physicochemical indicators of the starter culture quality.

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