scholarly journals The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

2017 ◽  
Vol 2017 ◽  
pp. 1-11 ◽  
Author(s):  
H. Hadaegh ◽  
S. M. Seyyedain Ardabili ◽  
M. Tajabadi Ebrahimi ◽  
M. Chamani ◽  
R. Azizi Nezhad
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Quality Characteristics ◽  
Textural Analysis ◽  
Scanning Electron Microscopy Micrographs ◽  
Organic Acid Production ◽  
The Impact ◽  
Scanning Electron

The effect of sourdough inoculated with three novel single strains of lactic acid bacteria (LAB) (Lactobacillus casei jQ412732, Lactobacillus plantarum jQ301799, and Lactobacillus brevis IBRC-M10790) as well as mixed strains was evaluated on the quality characteristics of Toast bread. Antifungal properties of sourdoughs due to organic acid production were measured by HPLC, and storability was evaluated by thermal and textural analysis in days 1, 3, and 6. Despite the impact of sourdough concentration on microbial preservation, no significant effect was observed in the case of enthalpy reduction. Mixed LAB strains showed the best results in reducing the enthalpy and hardness of bread as well as better microbial preservation by producing the highest amount of organic acids, justified by sensory panelists. Among single strains, L. casei gave better results in reducing hardness and staling rate of bread. Scanning Electron Microscopy micrographs of bread also showed the differences.

scholarly journals Isolation and Characterisation of Lactic Acid Bacteria from Raw and Fermented Milk

2019 ◽  
pp. 1-10
Author(s):  
S. Aforijiku ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Milk Product ◽  
Pediococcus Acidilactici ◽  
Fermented Milk Product

The aim of this study was to isolate and phenotypically characterised lactic acid bacteria (LAB) from samples of raw (cow, goat) and traditional fermented milk product (nono).The assessed characteristics of LAB as indexed in Bergeys Manual of Determinative Bacteriology are cellular characteristic (Gram staining), growth at pH 4.5 and 9.6, growth in 5% NaCl, production of ammonia from arginine, tolerance to temperature 15 and 45oC, starch hydrolysis, and fermentation of sugars test. Fifty-five LAB were isolated and identified as Pediococcus acidilactici (15), Lactobacillus plantarum (29), Lactobacillus brevis (4), Lactobacillus casei (4), and Lactobacillus fermentum (3). Four species of the Lactobacillus isolated from nono samples were identified as Lactobacillus casei, Lactobacillus brevis, Lactobacillus plantarum and  Lactobacillus fermentum while Pediococcus acidilactici was isolated from raw cow and goat milk.  Lactobacillus plantarum was the dorminant organism with the highest frequency occurrence of 52.7% while Lactobacillus fermentum had the lowest (5.5%).  Lactobacillus species are normally found in fermented milk product which could be of great importance in food industry.

scholarly journals Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food)

2019 ◽  
pp. 1-8
Author(s):  
B. C. Akin-Osanaiye ◽  
B. T. Azeez ◽  
I. W. Olobayotan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Lactobacillus Brevis ◽  
Bacterial Count ◽  
Invertase Activity ◽  
Considerable Effect ◽  
Sugar Fermentation ◽  
Microscopic Morphology ◽  
Pediococcus Halophilus

Lactic acid bacteria produce lactic acid as the major end product during sugar fermentation. This study was carried out to isolate lactic acid bacteria (LAB) from pupuru; a staple cassava food. The result of the bacterial count indicated that the count ranges from 3.1 × 104 CFU/g to 8.7 × 104 CFU/g. Base on the Gram reaction, microscopic morphology and biochemical characteristics, the isolated LAB were identified as Pediococcus halophilus, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermentum. Analysis of the percentage of occurrence of the lactic acid bacteria indicated that Lactobacillus casei (50.0%) was the most dominant LAB, P. halophilus, Lactobacillus brevis, L. fermentum were least occurring (16.7%). The amylase enzyme index showed that P. halophilus had no enzyme index while L. casei and L. fermentum had enzyme index of 4.00 mm while L. brevis had an enzyme index of 3.00 mm. Of the LAB isolated, only L. casei (0.064 µg/mL) had invertase activity. L. fermentum (0.099 µg/mL) and L. casei (0.08 µg/mL) showed considerable effect in the production of amylase. The result of this study indicated that Lactobacillus brevis, L. casei, and L. fermentum will be a viable addition in the amylase production industries while L. casei could be investigated further for enhancement in enzyme production.

Characteristics of Salt-Tolerant Lactic Acid Bacteria, in Particular Lactobacilli, Leuconostocs and Pediococci, Isolated from Salted Raw Milk

1983 ◽  
Vol 46 (5) ◽  
pp. 429-433 ◽  
Author(s):  
S. M. EL-GENDY ◽  
H. ABDEL-GALIL ◽  
Y. SHAHIN ◽  
F. Z. HEGAZI
Keyword(s):  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Lactic Acid Production ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Salt Tolerant ◽  
Sugar Fermentation ◽  
Acid Type

One hundred and fourty five lactobacilli, leuconostocs and pediococci were isolated from salted raw milks incubated at 30°C for 4 to 21 d. Of 126 lactobacilli isolated, mostly from 9 to 12% salted milk, 115 were identified as homofermentative, nonthermophilic lactobacilli-73 were classified as Lactobacillus plantarum, 31 Lactobacillus casei, 8 strains were motile and 3 Lactobacillus xylosus. The remaining 11 isolates were heterofermentative lactobacilli-8 were Lactobacillus cellobiosus and 3 Lactobacillus brevis-buchneri. Strains of L. plantarum fermented many oligosaccharides, produced DL lactate and gas from L(+) but not from D(−) tartrate and their cell wall peptidoglycan was of the mesodiaminopimelic acid type. Eight strains of L. casei proved to be subsp. pseudoplantarum on the basis of inactive lactic acid production; 8 were subsp. rhamnosus and 2 subsp. alactosus, according to their pattern of sugar fermentation. L. xylosus simulated L. casei morphologically but differed from it in fermentation of xylose. The motile strains fermented arabinose and mostly sucrose but not lactose and produced 73.2 to 94 μmoles ml−1 inactive lactate from 1 % glucose. None of 10 Leuconostoc isolates produced dextran from sucrose but they fermented trehalose and were identified with Leuconostoc paramesenteroides. Three strains belonged to Pediococcus and produced 62 μmoles ml−1 of inactive lactate, whereas other six strains were atypical pediococci. Nineteen strains representing L. plantarum, L. casei, motile strains and Pediococcus gave, on examination for isomers of lactic acid, 32.8 to 171 μmoles ml−1 inactive lactate; the L(+) enanthiomorph generally predominated.

scholarly journals Antimicrobial Activity of Lactic Acid Bacteria from Kunun-Zaki on Selected Clinical Pathogens

2019 ◽  
pp. 1-8
Author(s):  
S. Amuche Evurani ◽  
A. Godwin ◽  
N. Ugwu Charity ◽  
C. Eze Chinelo ◽  
G. Okafor
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Micrococcus Luteus ◽  
Lactobacillus Brevis ◽  
Klebsiella Pneumonia ◽  
Therapeutic Effects ◽  
Bacterial Isolates ◽  
Clinical Pathogens

Aims: To investigate the anti-microbial activity of lactic acid bacterial isolates from locally fermented Kunun-zaki beverage. Study Design:  The study was designed to study the anti-microbial effect of lactic acid bacterial isolates obtained from Kunun-zaki beverage. Place and Duration of Study: Department of Applied Microbiology Enugu State University of Science and Technology, Agbani, June 2009 and January 2010. Methodology: Fresh Kunun drink was prepared from millet following standard modified procedures. Isolation of lactic acid bacteria from the beverage sample was carried out using MRS agar medium. Morphological and biochemical characterizations were performed to identify the organisms. Finally, the bacterial isolates were tested for antibacterial activity against clinical pathogens – Bacillus anthracis, Clostridium perfringens, Escherichia coli, Streptococcus faecalis, Micrococcus luteus, Klebsiella pneumonia, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis and Staphylococcus aureus obtained from Microbiology Department Nnamdi Azikiwe University Awka Nigeria. Results: Morphological and biochemical characteristics revealed the presence of Gram’s positive bacteria which were identified as Lactobacillus casei and Lactobacillus brevis. The antimicrobial activity of the isolates (L. casei and L. brevis) against various pathogenic strains recorded 90±0.002% inhibition. Only Micrococcus luteus was absolutely resistant to antimicrobial treatments with Lactobacillus casei and Lactobacillus brevis.  Conclusion: The study concluded that Lactobacillus brevis and Lactobacillus casei from kunun-zaki drink possess strong antimicrobial activity against a wide range of clinical pathogens. Since lactic acid bacteria are known to possess many health benefits, some of the therapeutic effects reported from the consumption of the beverage may be attributed to these organisms.

scholarly journals Effects of Inoculants Producing Antifungal and Carboxylesterase Activities on Corn Silage and Its Shelf Life against Mold Contamination at Feed-Out Phase

2021 ◽  
Vol 9 (3) ◽  
pp. 558
Author(s):  
Dimas Hand Vidya Paradhipta ◽  
Young Ho Joo ◽  
Hyuk Jun Lee ◽  
Seong Shin Lee ◽  
Hyeon Tak Noh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acid ◽  
Shelf Life ◽  
Lactobacillus Brevis ◽  
Corn Silage ◽  
Organic Acid Production ◽  
Rumen Degradation ◽  
Positive Effects ◽  
Aerobic Stability

The present study aimed to investigate effects of dual-purpose inoculants (antifungal and carboxylesterase activities) not only on corn silage quality, but also its shelf life against mold contamination at feed-out phase. Corn forage was ensiled for 252 d with different inoculants of the following: control (CON), Lactobacillus brevis 5M2 (5M), Lactobacillus buchneri 6M1 (6M), and mixture of 5M and 6M at 1:1 ratio (MIX). After ensiling, corn silage was contaminated with Fusarium graminearum. Silages applied inoculants had positive effects by increased organic acid and lactic acid bacteria, and decreased undesirable microbes. At feed-out phase, contamination of F. graminearum into corn silage had a negative effect on aerobic stability caused by increased growth of undesirable microbes. However, silages applied inoculants had positive effects by decreased undesirable microbes and extended lactic acid bacteria and aerobic stability. Generally, MIX silage presented better effects on organic acid production, rumen degradation, inhibition of undesirable microbes, and aerobic stability than 5M silage and 6M silage. The present study concluded that application of inoculants into corn silage had positive effects on fermentation characteristics and extended shelf life against mold contamination at feed-out phase. A mixed inoculant appeared to have better effects of antifungal and carboxylesterase than a single inoculant.

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Utilization of milk citrate by lactic acid bacteria and ‘blowing’ of film-wrapped cheese

1970 ◽  
Vol 37 (1) ◽  
pp. 17-28 ◽  
Author(s):  
T. F. Fryer ◽  
M. Elisabeth Sharpe ◽  
B. Reiter
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gluconic Acid ◽  
Lactobacillus Casei ◽  
Cheese Making ◽  
Streptococcus Cremoris ◽  
The Press ◽  
Acid Lactone

SummaryA study was made of the utilization of citrate in milk by some lactic acid bacteria. WhenStreptococcus diacetilactis1007 was grown alone or with eitherStreptococcus cremoris924 orLactobacillus caseiB 142/C or with both these latter organisms, > 99% of the milk citrate was utilized within 5 days.L. caseiB 142/C andL. casei/Str. cremorisutilized 57 and 14% of the citrate, respectively. WhenL. caseiC 2 andL. caseiC 5 were grown in milk in whichStr. cremoris924 had been previously grown, 94 and 64%, respectively, of the citrate was utilized after 7 days at 30°C.Cheeses were made using a citrate-fermenting and a non-citrate-fermenting starter and citrate concentrations of the milks, wheys and curds were determined during cheese-making. WithStr. cremoris924, citrate was preferentially retained in the curd at pressing, the concentration in the curd moisture being 2·9 times that in the whey. With the mixed starterStr. cremoris924/Str. diacetilactis1007, the curd at pressing and from the press contained only 27 and 5%, respectively, of the citrate present in theStr. cremoriscurd at these times.Cheeses were made usingStr. cremoris924, combinations ofStr. cremoris/Str. diacetilactis1007, or with δ-gluconic acid lactone instead of starter, with and without the addition ofL. caseiC 5, in order to examine the ability of the latter organism to produce ‘blowing’ in the sense of distension of the Cryovac wrapping of film-wrapped cheeses.L. caseiC 5 neither accelerated the decrease in cheese citrate nor produced blowing of the film-wrapping. Possible reasons for this behaviour are discussed.

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