Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation ( Sataw‐Dong )

Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out to determine the effect of using an autochthonous starter culture and purple carrot size in şalgam production. For this purpose, with the direct production process, purple carrot in two different sizes (4 cm horizontally cut purple carrot or 12 cm vertically cut purple carrot) and şalgam with the addition of 3% L. plantarum was produced. The added starter culture enabled the fermentation to start quickly and the maximum total acidity and LAB count was reached earlier. Besides, the addition of starter culture significantly affected the overall composition of şalgam. In the production of shalgam beverage, the use of horizontally cut purple carrot and L. plantarum as an autochthonous starter culture can be recommended.

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Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation

International Journal of Advance Tropical Food ◽

10.26877/ijatf.v2i1.6095 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Agustina Intan Niken Tari ◽

Catur Budi Handayani ◽

Sri Hartati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sweet Potato ◽

Freeze Drying ◽

Sucrose Concentration ◽

Starter Culture ◽

Protective Material ◽

Freeze Dried ◽

Potato Extract

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria 1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽

10.3390/foods6120110 ◽

2017 ◽

Vol 6 (12) ◽

pp. 110 ◽

Cited By ~ 23

Author(s):

Pasquale Russo ◽

Clara Fares ◽

Angela Longo ◽

Giuseppe Spano ◽

Vittorio Capozzi

Keyword(s):

Antifungal Activity ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Bread Production

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Effects of Some Spices on Acid Production by Starter Cultures

Journal of Food Protection ◽

10.4315/0362-028x-42.7.572 ◽

1979 ◽

Vol 42 (7) ◽

pp. 572-576 ◽

Cited By ~ 20

Author(s):

LAURA L. ZAIKA ◽

JOHN C. KISSINGER

Keyword(s):

Liquid Medium ◽

Lactobacillus Plantarum ◽

Acid Production ◽

Bacterial Population ◽

Starter Culture ◽

Starter Cultures ◽

Red Pepper ◽

Bacterial Counts ◽

Low Concentrations ◽

High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

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Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1030302 ◽

2020 ◽

pp. 54-67

Author(s):

C. U. Obiora ◽

E. C. Igwe ◽

E. C. Udeagha ◽

S. N. Orjiakor ◽

C. S. Anarado

Keyword(s):

Sensory Evaluation ◽

Starter Culture ◽

Titratable Acidity ◽

Absorption Capacity ◽

Lactobacillus Bulgaricus ◽

Cow Milk ◽

Functional Evaluation ◽

Soy Milk ◽

Powdered Milk ◽

Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%, fat ranged from 2.14 – 3.62%, carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

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Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.31010 ◽

2018 ◽

Vol 15 (1) ◽

pp. 1

Author(s):

Fathyah Hanum Pamungkaningtyas ◽

Mariyatun Mariyatun ◽

Rafli Zulfa Kamil ◽

Ryan Haryo Setyawan ◽

Pratama Nur Hasan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Starter Culture ◽

Dairy Industry ◽

Sensory Properties ◽

Fermented Foods ◽

Probiotic Strains ◽

Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

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Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains

Cryobiology ◽

10.1016/j.cryobiol.2015.10.154 ◽

2015 ◽

Vol 71 (3) ◽

pp. 522-528 ◽

Cited By ~ 18

Author(s):

Bárbara Mercedes Bravo-Ferrada ◽

Natalia Brizuela ◽

Esteban Gerbino ◽

Andrea Gómez-Zavaglia ◽

Liliana Semorile ◽

...

Keyword(s):

Lactobacillus Plantarum ◽

Protective Agents ◽

Ethanol Resistance ◽

Freeze Dried

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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽

10.3390/beverages6020023 ◽

2020 ◽

Vol 6 (2) ◽

pp. 23 ◽

Cited By ~ 4

Author(s):

Sibylle Krieger-Weber ◽

José María Heras ◽

Carlos Suarez

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Starter Cultures ◽

Positive Contribution ◽

Wine Quality ◽

Acetic Acid Production ◽

Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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