scholarly journals Strains of lactic acid bacteria isolated from traditional Carpathian cheeses

2018 ◽  
Vol 9 (1) ◽  
pp. 62-68 ◽  
Author(s):  
I. M. Slyvka ◽  
O. Y. Tsisaryk ◽  
G. V. Dronyk ◽  
L. Y. Musiy
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Genetics ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Technological Properties ◽  
Isolation And Identification ◽  
Coagulation Activity ◽  
Milk Coagulation ◽  
Biochemical Indices

Traditional national fermented products and cheeses are a source for the search for species and strains of lactic acid bacteria (LAB) which are not within the range of bacterial agents used in the dairy industry. Classical and modern genetic-molecular methods are used to identify LAB isolated from such products. The purpose of our work was isolation and identification of LAB from traditional Carpathian cheeses made from ewe's milk and the study of their technological properties. Three samples of cheese were selected for our research – one sample of brine cheese bryndza and one sample of budz (bryndza before salting), produced in the highlands of the Carpathians and one sample of buts, produced in the foothills zone. 106 cultures were isolated from the samples of cheese. Genus and species identification was completed using classical microbiological and molecular genetics methods. Based on the complex of tinctorial, cultural, physiological and biochemical indices, the LAB isolated were assigned to the following genera and species: Lactococcus spp. (26 cultures), including L. lactis (13 cultures) and L. garvieae (13 cultures); Lactobacillus spp. – L. plantarum (31 cultures); Enterococcus spp. – E. faecium (25 cultures); Leuconostoc spp. – L. mesenteroides (24 cultures). These results were confirmed by molecular genetics methods. The largest range of species was found in a sample of bryndza from the Carpathian highlands. The isolated cultures were studied according to technological properties – milk-coagulation activity, acid-forming ability and resistance to different concentrations of kitchen salt. Most strains of L. lactis ssp. lactis, L. plantarum and L. mesenteroides were active acid-forming agents and coagulated milk in 3–9 hours, while L. garvieae and E. faecium coagulated milk after more than 24 hours. More than 80% of cultures showed resistance to 4% of kitchen salt solution, E. faecium was observed to have the highest salt tolerance. The results of RAPD typing showed significant intra-species heterogeneity, which indicates the need for further research on identification of individual strains. In all samples of cheese, L. lactis, L. garvieae, E. faecium were detected, which shows that they are typical representatives within the traditional Carpathian bryndza. Particular attention was paid to E. faecium, as many researchers have indicated probiotic properties of individual strains, as well as the ability to synthesize volatile substances that enrich the flavor bouquet of cheeses. Today strains of E. faecium are involved in the bacterial composition of starter cultures for cheeses.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Cultivation media for lactic acid bacteria used in dairy products

2019 ◽  
Vol 86 (4) ◽  
pp. 490-502 ◽  
Author(s):  
Saeed A. Hayek ◽  
Rabin Gyawali ◽  
Sulaiman O. Aljaloud ◽  
Albert Krastanov ◽  
Salam A. Ibrahim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Growth ◽  
Dairy Products ◽  
Microbial Control ◽  
Starter Cultures ◽  
Isolation And Identification ◽  
Defined Media ◽  
Growth Requirements ◽  
Large Numbers

AbstractThis review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.

scholarly journals Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

2017 ◽  
Vol 10 (4) ◽  
pp. 309-318 ◽  
Author(s):  
P. Dawlal ◽  
C. Brabet ◽  
M.S. Thantsha ◽  
E.M. Buys
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Species ◽  
Probiotic Properties ◽  
Cereal Products ◽  
The Stability

Maize, which contributes to a large portion of the African diet and serves as the base substrate for many fermented cereal products, has been reported to be contaminated with fumonisins. This study aimed to evaluate the in vitro ability of predominant lactic acid bacteria (LAB) in African traditional fermented maize based foods (ogi and mahewu) to bind fumonisin B1 (FB1) and B2 (FB2), as well as the stability of the complex at different pH and temperatures, in particular observed during ogi fermentation and under its storage conditions (time, temperature). The percentage of bound fumonisins was calculated after analysing the level of fumonisins not bound to LAB after a certain incubation time, by HPLC. The results revealed the ability of all tested LAB strains to bind both fumonisins, with binding efficiencies varying between strains and higher for FB2. Binding of fumonisins increased with a decrease in pH from 6 to 4 (observed during the ogi fermentation process) and from 4 to 2 (acidic pH in the stomach), and an increase in temperature (from 30 to 37 °C). The percentage of FB1 and FB2 bound to LAB at pH 4 decreased after 6 days of storage at 30 °C for all LAB strains, except for Lactobacillus plantarum (R1096) for which it increased. Lactobacillus species (L. plantarum and Lactobacillus delbrueckii) were the most efficient in binding FB1 and FB2, whereas Pediococcus sp. was less efficient. Therefore, the Lactobacillus strains tested in this study can be recommended as potential starter cultures for African traditional fermented maize based foods having detoxifying and probiotic properties.

scholarly journals Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

2019 ◽  
Vol 12 (1) ◽  
pp. 54-69 ◽  
Author(s):  
É. Laslo ◽  
É. György ◽  
A. Czikó
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Meat Products ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Meat Industry ◽  
Bacterial Isolates ◽  
Isolation And Characterization

Abstract Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

scholarly journals The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Charles Parkouda ◽  
Lene Jespersen
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Antimicrobial Activities ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Milk Product ◽  
Technological Properties

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

scholarly journals The basics of fermenting white cabbage

2018 ◽  
Vol 80 (2) ◽  
pp. 242-248 ◽  
Author(s):  
E. S. Shishlova ◽  
N. E. Posokina ◽  
O. Yu. Lyalina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
White Cabbage

In this review, the fermentation process (lactic acid fermentation) of white cabbage is completely coveraged. Fermentation is a very complex dynamic process with numerous physical, chemical and microbiological changes affecting quality of the final product. The sequence of lactic acid bacteria development in the fermentation process, which is characterized by the growth and change of pools of various microorganisms, is described. In place of lactic acid microorganisms Leuconostoc mesenteroides comes Lactobacillus brevis, and then propagated Lactobacillus plantarum. The main factors to be taken into account in the fermentation and storage of sauerkraut are given. In order to start the spontaneous fermentation process, it is necessary that the lactic acid bacteria present on the surface of fresh raw materials prevail over the pathogenic microflora. At the same time, the use of starter cultures is a good alternative to natural fermentation, as this ensures the proper flow of the process and the finished product of good quality. The methods of heat treatment, such as pasteurization and sterilization, allowing to extend the shelf life of the finished fermented product. Various types of packaging that are best used for fermented products are also described: plastic bags, glass and metal cans. It is specified what hygienic norms should be observed at production of sauerkraut. It is shown that fermented (fermented) cabbage has probiotic properties that have a beneficial effect on the human body. It is noted that the use of lactic acid microorganisms (starter cultures) in the fermentation process of white cabbage favorably affects the whole process, as it suppresses the development of pathogenic and other undesirable microorganisms on the surface of fresh raw materials and allows to produce a product with improved functional properties.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

2013 ◽  
pp. 48
Author(s):  
J Aquarista Ingratubun ◽  
Frans G Ijong ◽  
Hens Onibala
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Fermented Food ◽  
Plate Count ◽  
Local Market ◽  
Bacillus Sp ◽  
Isolation And Identification ◽  
Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of  products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research  aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt  and 5% rice  from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies  grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan  kembali pada media Tryptic Soy Broth  dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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