Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits 1. Introduction

2017 ◽  
pp. 51-66
Keyword(s):  
Lactic Acid ◽  
Bioactive Compounds ◽  
Nutritional Values ◽  
Fermented Vegetables ◽  
Vegetables And Fruits

Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profile

2021 ◽  
Author(s):  
Jasmine Hadj Saadoun ◽  
Luca Calani ◽  
Martina Cirlini ◽  
Valentina Bernini ◽  
Erasmo Neviani ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bioactive Compounds ◽  
Volatile Profile ◽  
Soy Milk

Okara is the main soybean by-product deriving from the processing of soy milk and tofu. Despite being a product with a lot of potential, rich in many bioactive compounds such...

scholarly journals Optimization of lactic acid bacteria viability using fuzzy soft set modelling

2018 ◽  
Vol 8 (2) ◽  
pp. 266-275
Author(s):  
Reyhan Irkin ◽  
Nihal Yilmaz Ozgur ◽  
Nihal Tas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Health Effect ◽  
Soft Set ◽  
Fuzzy Soft Set ◽  
Organoleptic Properties ◽  
Ph Values ◽  
Fermented Vegetables

Lactic acid fermented vegetables are important sources of vitamins and minerals. In recent years consumers demand for non-dairy based functional products has increased. Cabbage pickle has high enough concentrations of fiber and also it may show health effect with the containing high numbers of lactic acid bacteria. The aim of this study is to optimize mathematically cabbage-carrot pickle fermentation for the viability of Lactobacillus acidophilus, Lactobacillus casei cultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations. Viability optimization of lactic acid bacteria is done via the notion of “fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria, Enterobacteriaceae sp., yeast-mould counts and pH values have been reported during the 30 days of storage. The results are compared with the control traditional fermented cabbage-carrot pickle. Organoleptic properties are evaluated. We conclude that the fermented pickle samples contain a significant number of beneficial lactic acid bacteria and high sensory marks at the end of the storage.

Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables

2002 ◽  
Vol 65 (5) ◽  
pp. 828-833 ◽  
Author(s):  
TONY SAVARD ◽  
CAROLE BEAULIEU ◽  
ISABELLE BOUCHER ◽  
CLAUDE P. CHAMPAGNE
Keyword(s):  
Molecular Weight ◽  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Culture Media ◽  
Antimicrobial Properties ◽  
Spoilage Yeasts ◽  
Entire Cell ◽  
Fermented Vegetables ◽  
Chitosan Lactate

The antimicrobial properties of various chitosan-lactate polymers (ranging from 0.5 to 1.2 MDa in molecular weight) against two yeasts isolated from fermented vegetables and against three lactic acid bacteria from a mixed starter for sauerkraut on methylene blue agar (MBA) and in vegetable juice medium (VJM) were investigated. Chitosan-lactate reduced the growth of all microorganisms in solid (MBA) as well as in liquid (VJM) medium. In MBA, a concentration of 5 g/liter was needed to inhibit the growth of Saccharomyces bayanus, while 1 g/liter was sufficient to inhibit the growth of Saccharomyces unisporus. Lactic acid bacteria were also inhibited in this range of concentrations. The low-molecular-weightchitosan-lactateDP3 (0.5 kDa) was most efficient in solid medium (MBA), and inhibitory activities decreased with increasing hydrolysate lengths. In liquid medium (VJM), 0.5 g of chitosan-lactate per liter reduced the growth rates for both yeasts, but 10 g/liter was insufficient to prevent yeast growth. Intermediate-molecular-weight chitosan-lactate (5 kDa) was more efficient than chitosan of low molecular weight. Native chitosan (1.2 MDa) showed no inhibition in either medium. Microscopic examination of S. unisporus Y-42 after treatment with chitosan-lactate DP25 showed agglutination of a refractive substance on the entire cell wall, suggesting an interaction between chitosan and the cell wall. When chitosanase was added to the culture media containing chitosan-lactate, refractive substances could not be observed.

Assessment of Probiotic Properties in Lactic Acid Bacteria Isolated from Fermented Vegetables

2014 ◽  
Vol 7 (4) ◽  
pp. 53-65 ◽  
Author(s):  
Wanticha Savedboworn ◽  
Wiboon Riansa-ngawong ◽  
Warinyaporn Sinlapacharoen ◽  
Sirinun Pajakang ◽  
Bensiya Patcharajarukit ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Properties ◽  
Fermented Vegetables

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

2009 ◽  
Vol 135 (1) ◽  
pp. 28-33 ◽  
Author(s):  
Jyoti Prakash Tamang ◽  
Buddhiman Tamang ◽  
Ulrich Schillinger ◽  
Claudia Guigas ◽  
Wilhelm H. Holzapfel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Fermented Vegetables

scholarly journals Role of lactic acid bacteria in fermented vegetables

2020 ◽  
Vol 71 (2) ◽  
pp. 358 ◽  
Author(s):  
J. Bautista-Gallego ◽  
E. Medina ◽  
B. Sánchez ◽  
A. Benítez-Cabello ◽  
F. N. Arroyo-López
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Human Diet ◽  
General Process ◽  
Continuous Growth ◽  
Vegetable Products ◽  
Fermented Vegetables

The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world popula­tion in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid bacteria, the most important molecular tech­niques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

scholarly journals A REVIEW ON MARINE ALGAE AND ITS APPLICATIONS

2020 ◽  
pp. 21-27
Author(s):  
CHANDRA VELUCHAMY ◽  
RADHA PALANISWAMY
Keyword(s):  
Bioactive Compounds ◽  
Marine Algae ◽  
Biological Activities ◽  
Therapeutic Agents ◽  
The Novel ◽  
Marine Microbes ◽  
Pharmacological Activities ◽  
Nutritional Values ◽  
Other Substances ◽  
Living Organisms

The ocean is the major essential source of structurally unique natural products that are mainly present in living organisms. The essential products extracted from marine microbes and marine algae are highly analyzed areas in instinctive product research. Marine algae are the novel food with potential nutritional values used for multiple purposes in industry and medicine. They show pharmacological activities which are helpful for the invention of bioactive compounds. Furthermore, marine algae have shown to provide an abundant source of natural bioactive compounds with antidiabetic, anti-inflammatory, antiviral, antifungal, hypolipidemic, antioxidant, anti-hypercholesterolemia, antibacterial, and antineoplastic properties. They produce new secondary metabolites that possess biological activities and have the potential to be developed as therapeutic agents. Macroalgal lectins, fucoidans, kainoids, and other substances have been routinely used in the research of biomedical and also have biological activities. The potential pharmaceutical, medicinal, and research applications of these compounds are discussed.

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