scholarly journals Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation

2004 ◽  
Vol 233 (2) ◽  
pp. 289-295 ◽  
Author(s):  
Francesca Valerio ◽  
Paola Lavermicocca ◽  
Michelangelo Pascale ◽  
Angelo Visconti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Quality ◽  
Phenyllactic Acid ◽  
Selection Of

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

scholarly journals Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting

2014 ◽  
Vol 52 (7) ◽  
pp. 4124-4134 ◽  
Author(s):  
Joana Šalomskienė ◽  
Asta Abraitienė ◽  
Dovilė Jonkuvienė ◽  
Irena Mačionienė ◽  
Jūratė Repečkienė
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pcr Fingerprinting ◽  
Selection Of

scholarly journals Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

2011 ◽  
Vol 62 (1) ◽  
pp. 84-89 ◽  
Author(s):  
A. Asehraou ◽  
N. Ghabbour ◽  
Z. Lamzira ◽  
P. Thonart ◽  
P. Cidalia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selection Of

scholarly journals Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

2021 ◽  
Vol 10 (1) ◽  
pp. 91
Author(s):  
Patrycja Cichońska ◽  
Małgorzata Ziarno
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Immune Regulation ◽  
Resistant Starch ◽  
Metabolic Regulation ◽  
Plant Products ◽  
Anti Cancer ◽  
Physiological Benefits ◽  
Selection Of Microorganisms ◽  
Selection Of

Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.

scholarly journals UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 1761
Author(s):  
Moeun Lee ◽  
Jung Hee Song ◽  
Eun Ji Choi ◽  
Ye-Rang Yun ◽  
Ki Won Lee ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Phenyllactic Acid ◽  
Antioxidant Power ◽  
Vegetable Juice ◽  
Daucus Carota L ◽  
Ferric Reducing Antioxidant Power

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

scholarly journals Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

2010 ◽  
Vol 108 (3) ◽  
pp. 925-935 ◽  
Author(s):  
R. Coda ◽  
L. Nionelli ◽  
C.G. Rizzello ◽  
M. De Angelis ◽  
P. Tossut ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bread Making ◽  
Selection Of

Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties

LWT ◽  
2017 ◽  
Vol 81 ◽  
pp. 144-152 ◽  
Author(s):  
Maria Rosaria Corbo ◽  
Antonio Bevilacqua ◽  
Barbara Speranza ◽  
Mariangela Gallo ◽  
Daniela Campaniello ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Selection Protocol ◽  
Selection Of

Comprehensive in silico analysis of lactic acid bacteria for the selection of desirable probiotics

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109617
Author(s):  
Selvakumar Vijayalakshmi ◽  
Damilare Emmanuel Adeyemi ◽  
In Young Choi ◽  
Ghazala Sultan ◽  
Inamul Hasan Madar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
In Silico ◽  
In Silico Analysis ◽  
Silico Analysis ◽  
Selection Of
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