Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers ( Capsicum annuum L.)

2021 ◽  
Author(s):  
Júlia Carvalho de Medeiros ◽  
Eliana dos Santos Leandro ◽  
Iriani Rodrigues Maldonade ◽  
Ernandes Rodrigues de Alencar ◽  
Claudia Silva da Costa Ribeiro ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Capsicum Annuum ◽  
Spontaneous Fermentation ◽  
Capsicum Annuum L ◽  
Probiotic Potential

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

scholarly journals Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1322
Author(s):  
Viola Galli ◽  
Manuel Venturi ◽  
Niccolò Pini ◽  
Lisa Granchi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wheat Bread ◽  
Aminopeptidase Activity ◽  
Spontaneous Fermentation ◽  
Baked Goods ◽  
Isolation And Characterization ◽  
Enterococcus Spp ◽  
Bread Production

The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization of seven lactic acid bacteria strains belonging to six species: Latilactobacillus curvatus, Lactiplantibacillus plantarum, Latilactobacillus sakei, Lactococcus garvieae, Weissella confusa, and Enterococcus durans. The strains were characterized and selected according to different technological properties. L. plantarum CR L1 and L. curvatus CR L13 showed the best performance in terms of general aminopeptidase activity, acidification, and growth rate in MRS broth and in dough with cricket powder and wheat flour, as well as robustness during consecutive backslopping. Thus, they were used as starter-mixed to produce sourdough to manufacture bread fortified with 20% cricket powder. The addition of cricket powder led to a significant increase of protein (up to 94%) and lipid content, from 0.7 up to 6 g/100 g of bread. Spontaneous fermentation represents a source of microbial diversity that can be exploited in order to obtain potential starters for food with innovative ingredients. Edible insects powder can be successfully added in leavened baked goods to enhance their nutritional value.

scholarly journals Screening for Folate Producing Lactic Acid Bacteria from Colostrum and Characterization of their Probiotic Potential

2018 ◽  
Vol 12 (2) ◽  
pp. 765-776 ◽  
Author(s):  
HM Bhagya ◽  
B Renuka ◽  
Mahadeva Naika ◽  
HV Batra ◽  
HS Murali
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Potential

scholarly journals Lactic Acid Bacteria Diversity and Characterization of Probiotic Candidates in Fermented Meats

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1519
Author(s):  
Elvina Parlindungan ◽  
Gabriele A. Lugli ◽  
Marco Ventura ◽  
Douwe van Sinderen ◽  
Jennifer Mahony
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Bile Salt ◽  
Antibiotic Susceptibility ◽  
Dominant Species ◽  
Fermented Foods ◽  
Probiotic Potential ◽  
Excellent Source

Probiotics are defined as live microorganisms which confer health benefits to the host when administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been classified as probiotics and fermented foods are an excellent source of such LAB. In this study, novel probiotic candidates from two fermented meats (pancetta and prosciutto) were isolated and characterized. LAB populations present in pancetta and prosciutto were evaluated and Lactiplantibacillus plantarum was found to be the dominant species. The antagonistic ability of selected isolates against LAB and non-LAB strains was investigated, in particular, the ability to produce anti-microbial compounds including organic acids and bacteriocins. Probiotic characteristics including antibiotic susceptibility, hydrophobicity and autoaggregation capacity; and ability to withstand simulated gastric juice, bile salt, phenol and NaCl were assessed. Among the characterized strains, L. plantarum 41G isolated from prosciutto was identified as the most robust probiotic candidate compared. Results from this study demonstrate that artisanal fermented meat is a rich source of novel strains with probiotic potential.

scholarly journals Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 60
Author(s):  
Marcellus Arnold ◽  
Yolanda Victoria Rajagukguk ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Buffalo Milk ◽  
Aminobutyric Acid ◽  
Spontaneous Fermentation ◽  
Functional Value ◽  
Different Types ◽  
Stress Agent ◽  
Fermentation Period

Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.

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