scholarly journals Development of lactic acid fermented, probiotic sour cherry juice

2020 ◽  
Author(s):  
Judit Perjéssy ◽  
Ferenc Hegyi ◽  
Magdolna Nagy-Gasztonyi ◽  
Rita Tömösközi-Farkas ◽  
Zsolt Zalán
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Sour Cherry ◽  
Point Of View ◽  
Raw Material ◽  
Consumer Health ◽  
Viable Cells ◽  
Significant Difference ◽  
Strain Adaptation ◽  
Cherry Juice

AbstractNowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumer health, have increased. Several studies have proved that fruit juices can become a suitable carrier or medium for probiotic organisms. Therefore, the aim of our study was to investigate the possibility of the probiotication of sour cherry juice (SCJ) by fermentation with probiotic starter culture. During the fermentation 9 Lactobacillus strains were used and Újfehértói fürtös sour cherry species as raw material. To reach the recommended probiotic cell count we investigated the pH adjustment, supplementation of nutrients, the effect of dilution, and strain adaptation to SCJ. In our study the properties of the strains – such as reproduction and metabolism – and its effect on the raw material were investigated. A significant difference was observed between the number of viable cells of certain Lactobacillus strains, that is important in point of view of the development of probiotic-containing products. Furthermore, the lactic acid fermented SCJ can enhance the polyphenol content and antioxidant activity to promote the health of consumers.

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

2021 ◽  
pp. 108201322110180
Author(s):  
Judit Perjéssy ◽  
Ferenc Hegyi ◽  
Magdolna Nagy-Gasztonyi ◽  
Zsolt Zalán
Keyword(s):  
Lactic Acid ◽  
Bioactive Compounds ◽  
Starter Culture ◽  
Sour Cherry ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Acid Fermentation ◽  
Ph Adjustment ◽  
Significant Difference ◽  
Cherry Juice

Nowadays, demand for products which beyond the overall nutritional value have a feature that protects the consumers health, have increased. Several studies have proved fruit juices can become suitable carrier or medium for probiotic organisms. Therefore the aim of our study was to investigate the possibility of the probiotication of sour cherry juice by lactic acid fermentation with probiotic starter culture. In the fermentation 9 Lactobacillus strains were used and two cultivars of sour cherry as raw material. The pH adjustment and supplement of nutrients were necessary and to reach the recommended probiotic cell count we also investigated the effect of dilution of sour cherry juice. Due to the optimized combination of the pH adjustment, supplementation and dilution, the investigated strains reached the desired 9 log cfu mL−1 cell density in sour cherry juices, however a significant difference was observed between the number of viable cells of some Lactobacillus strains. In the Újfehértói fürtös sour cherry L. acidophilus La-5 (9.43 log cfu mL−1), while in the Petri species L. acidophilus 150 (9.60 log cfu mL−1) resulted in the highest probiotic cell number. The lactic acid fermentation can increase the phenolic compounds, but in case of the bioactive compounds significant differences were not general between the strains.

Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot

LWT ◽  
1994 ◽  
Vol 27 (4) ◽  
pp. 337-341 ◽  
Author(s):  
Thea W. Aukrust ◽  
Hans Blom ◽  
Beate F. Sandtory ◽  
Erik Slinde
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Acid Fermentation

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam

2015 ◽  
Vol 1 (1) ◽  
pp. 26-33
Author(s):  
IRA ERDIANDINI ◽  
TITI CANDRA SUNARTI ◽  
ANJA MERYANDINI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Viability ◽  
Starter Culture ◽  
Cassava Starch ◽  
Raw Material ◽  
Spontaneous Fermentation ◽  
Industrial Fermentation ◽  
Freeze Dried ◽  
The Matrix

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC. 

scholarly journals Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Elizaveta Gavrilova ◽  
Elizaveta Anisimova ◽  
Alsu Gabdelkhadieva ◽  
Elena Nikitina ◽  
Adel Vafina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Raw Material ◽  
Plant Materials ◽  
Organoleptic Characteristics ◽  
Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

Effects of Vacuum Ohmic Evaporation on Some Quality Properties of Sour Cherry Juice Concentrates

2019 ◽  
Vol 15 (9) ◽  
Author(s):  
Serdal Sabancı ◽  
Filiz Icier
Keyword(s):  
Antioxidant Activities ◽  
Sour Cherry ◽  
Absolute Pressure ◽  
Total Phenolic ◽  
Voltage Gradient ◽  
Anthocyanin Content ◽  
Quality Properties ◽  
Significant Difference ◽  
Cherry Juice ◽  
Total Antioxidant

AbstractSour cherry juice (SJ) having total soluble solid (TSS) content of 19.2 % was concentrated to 65 % TSS by applying vacuum ohmic evaporation (VOE) and vacuum evaporation (VE) methods under constant absolute pressure (25 kPa). Total monomeric anthocyanin content (TMAC) of sour cherry concentrate (65 % TSS) was found in the range of 1561.67–1777.38 mg/L whereas total phenolic content (TPC) varied in the range of 9,071.22–78,347.53 mg/L concentrate. TPC and TMAC values of juice concentrates were affected less from VOE process compared to VE (p < 0.05) while there was no significant difference between the total antioxidant activities of SJ concentrates obtained by both methods (p > 0.05). TMAC and TPC values increased as the voltage gradient applied increased (p < 0.05). VOE process preserved the color properties of juice concentrates better compared to the VE process. It was concluded that VOE method could be an alternative fast evaporation method to obtain high-quality fruit juice concentrates.

Microbiological Study of León Raw Cow-Milk Cheese, a Spanish Craft Variety

1995 ◽  
Vol 58 (9) ◽  
pp. 998-1006 ◽  
Author(s):  
MARIA L. RODRIGUEZ MEDINA ◽  
MARIA E. TORNADIJO ◽  
JAVIER CARBALLO ◽  
ROBERTO MARTIN SARMIENTO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Point Of View ◽  
Starter Cultures ◽  
Cow Milk ◽  
Sampling Point ◽  
Organoleptic Characteristics ◽  
Microbial Groups

The levels of several microbial groups (aerobic mesophilic flora, aerobic psychrotrophic flora, lactic acid bacteria, Micrococcaceae, enterococci, Enterobacteriaceae, and molds and yeasts), and some biochemical parameters were investigated during the manufacture and ripening of four batches of León cow cheese produced from raw milk without the addition of starter cultures. The study of the microbial characteristics of this cheese constitutes the first step towards the establishment of a starter culture which would allow the making of a product both more uniform and safer from the point of view of health. The total microbial counts were high throughout the elaboration and ripening. Almost all the microbial groups reached their maximum counts in curd and afterwards dropped throughout the ripening process. The greatest drop was shown by Enterobacteriaceae, which had disappeared after 3 months of ripening. Lactic acid bacteria were the major microbial group, reaching counts similar to the total aerobic mesophilic flora at all sampling points. Lactococcus lactis subsp. lactis dominated in milk (62.5% of the isolates obtained in de Man-Rogosa-Sharpe (MRS) agar at this sampling point), curd (82.5% of the isolates obtained at this sampling point) and one-week-old cheese (85% of isolates obtained at this sampling point), while Lactobacillus casei subsp. casei was the most predominant species in eight-week-old cheese (55% of isolates obtained at this sampling point) and twelve-week-old cheese (47.5% of isolates obtained at this sampling point). According to our data, a starter suitable for the production of León cow cheese would be made up of these two species. Some species of Leuconostoc or enterococci could also be added to this starter with the aim of improving the organoleptic characteristics of the final product or to emphasize the characteristics of this variety.

scholarly journals EFFECT OF GUM ARABIC AS PREBIOTIC ON PROBIOTICS AND QUALITY OF YOGHURT DURING COLD STORAGE

2021 ◽  
Vol 4 (2) ◽  
pp. e236
Author(s):  
Fatima Abbas Eldawo Elawad ◽  
Mashair A. Sulieman ◽  
Elhadi Elkhalil
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cold Storage ◽  
Starter Culture ◽  
Gum Arabic ◽  
Total Coliform ◽  
Microbial Properties ◽  
Total Solids ◽  
Significant Difference ◽  
Viable Bacteria

This study was conducted to determine the effect of gum Arabic concentrations (0%, 0.7%, 0.9%or 1%)  as prebiotic in yoghurt quality and probiotics, experiments were conducted using fresh cow’s milk with 3% starter culture during cold storage in two types of yoghurt (plain  and Flavored). The physicochemical parameters included: (moisture, ash content, total solids content, crude protein, fat content, lactose content, pH value and titratable acidity) were measured. Whereas microbial analyses were achieved including: total viable bacteria, lactic acid bacteria, total coliform, E.coli bacteria, yeasts and moulds, as well as the sensory evaluation of produced yoghurt was done. The results showed that no significant difference (p≤0.05) in all parameters. While showed significant difference (p≤0.05) in moisture content in the first day.  While the addition of Gum Arabic on yoghurt samples during cold storage led to decreased in total viable bacteria, lactic acid bacteria and improve the quality and microbial properties through increasing the percentage of total solids, protein, fat, lactose and free from total coliform, yeast and mould. Organoleptic properties of the yogurt increased as the percentage of GA advanced in all tested samples. Yogurt produced using (1%) GA had acceptable characteristics. Addition of Gum Arabic to yoghurt product led to improve the quality and microbial properties. This improvement could be due to high amount of uronides.

Effects of Different Fruits and Storage Periods on Microbiological Qualities of Fruit-Flavored Yogurt Produced in Turkey

1996 ◽  
Vol 59 (4) ◽  
pp. 402-406 ◽  
Author(s):  
A. H. ÇON ◽  
S. ÇAKMAKÇI ◽  
A. ÇAĞLAR ◽  
H. Y. GÖKALP
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Starter Culture ◽  
Sour Cherry ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Equal Weight ◽  
Total Plate Count ◽  
And Storage ◽  
Microbiological Analyses

Comparative microbiological analyses of fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk (19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The total plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt production.

scholarly journals The influence of some starter cultures and GDL on the formation of biogenic amines in dry sausages

1993 ◽  
Vol 2 (5) ◽  
pp. 403-412
Author(s):  
Riitta Maijala ◽  
Susanna Eerola ◽  
Pauli Hill ◽  
Esko Nurmi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
Raw Material ◽  
Histamine Production ◽  
Acidic Conditions ◽  
Ph Decrease ◽  
Dry Sausages ◽  
Mrs Broth

The influence of five common starter cultures and glucono-delta-lactone (GDL) on the formation of histamine, tyramine, putrescine, cadaverine, spermine and spermidine in dry sausages was studied. Sausages were manufactured in a pilot plant from two different batches of raw material. No major differences were observed between the starter cultures studied in the biogenic amine levels detected during ripening. The lowest levels of histamine were detected in sausages fermented by GDL and Staphylococcae with or without lactic acid bacteria as a starter culture. In pure culture studies performed with a turbidometric method in MRS broth, non-starter lactic acid bacteria isolated from sausages were found to be more sensitive to acidic conditions than the starter strains used in the study. The addition of 2% histidine to MRS broth resulted in a tremendous increase in histamine production (from 1-2 to 6000 ppm). However, in histidine-fortified MRS broth with GDL addition, only 54 ppm of histamine was formed. According to these results, the pH decrease caused by GDL addition decreases histamine formation in dry sausages and in MRS broth. The differences in pH decrease may be one reason for the very varying concentrations of histamine detected in retail dry sausages.

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