scholarly journals Identification of lactic acid bacteria and yeasts from traditional sourdoughs and sourdough production by enrichment

2021 ◽  
Vol 39 (No. 4) ◽  
pp. 312-318
Author(s):  
Ayşe Sevgili ◽  
Osman Erkmen ◽  
Sinem Koçaslan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Chemical Parameters ◽  
Pichia Kudriavzevii ◽  
Flight Mass Spectrometry ◽  
Total Titratable Acidity ◽  
The Subject ◽  
Microbiological Properties

The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota of traditional sourdough (n = 36) and to indicate characteristics of enriched sourdough that is produced from combinations of isolates. A total of 60 LAB and 40 yeasts were identified from sourdough by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. The dominant LAB microflora was Lactobacillus brevis (43.33%), Pediococcus acidilactici (21.67%) and Lactobacillus plantarum (18.33%). The dominant yeasts microflora was Saccharomyces cerevisiae (27.5%), Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The sourdough prepared with the combination of L. brevis, Leuconostoc mesenteroides, P. acidilactici and S. cerevisiae, K. marxianus showed the best physicochemical and microbiological properties while that with L. plantarum, L. brevis and P. kudriavzevii, Wickerhamomyces anumalus was the poorest. LAB and yeasts in the sourdoughs were ranged from 6.58 log CFU g<sup>–1 </sup>to 9.12 log CFU g<sup>–1</sup> and from 6.12 log CFU g<sup>–1</sup> to 7.88 log CFU g<sup>–1</sup>, respectively. Various chemical parameters such as pH, total titratable acidity (TTA), ethanol, and sourdough volume were differ depending on the type of microbial species. TTA was more pronounced in the sourdoughs produced with homofermentative LAB. Yeasts and LAB were dominated during continuous enriching of sourdough, supporting an important role during fermentation.

scholarly journals The Effect of Different Addition of Jicama (Pachyrhizus erosus) Extract to the Value of Total Lactic Acid Bacteria, Chemical Properties and Organoleptic in Soyghurt

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Asharina Nabila ◽  
Valentinus Priyo Bintoro ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Total Solid ◽  
Experiment Design ◽  
Random Design ◽  
Pachyrhizus Erosus ◽  
Total Titratable Acidity ◽  
Solid Acidity

This research aims to know the effect of addition of jicama extract with different concentration to the value of total lactic acid bacteria, chemical properties, and organoleptic in soyghurt sinbiotic. Experiment design that used in this research was experiment using complete random design with 4 treatments; i.e. concentration of jicama extract of 0%, 15%, 25%, and 35%. As result, jicama extract effected to total lactic acid bacteria, total solid, acidity, and organoleptic. The higher concentration of jicama extract the higher total lactic acid bacteria, total titratable acidity and acidity organoleptic. However, the total solid and mouthfeel organoleptic was decrease against the elevation of jicama extract. 

scholarly journals Identification of lactic acid bacteria and determination of selected biochemical properties in emasi and emahewu

2019 ◽  
Vol 115 (11/12) ◽  
Author(s):  
Protus Simatende ◽  
Muthulisi Siwela ◽  
Tendekayi H. Gadaga
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
South African ◽  
Alcoholic Beverage ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Fermented Milk ◽  
Biochemical Properties ◽  
Fermented Foods ◽  
Isolation And Identification

Fermented foods are produced at household level for personal consumption in the Kingdom of Eswatini (formerly Swaziland). In this study, we determined the biochemical aspects, enumeration, isolation and identification of lactic acid bacteria (LAB) in emasi and emahewu – two Swazi traditional fermented foods. Emasi had an average pH of 4.68, titratable acidity of 0.9% and LAB count of 8.25 log CFU/mL. Emahewu had a pH of 3.62, titratable acidity of 0.4% and LAB count of 8.10 log CFU/mL. The LAB counts were consistent with observations for similar African fermented foods. The LAB from emasi and emahewu were identified through Gram stain, catalase reaction, sugar assimilation tests using API 50 CH test strips, and sequencing of 16S rDNA. It was found (from nine isolates) that Lactococcus lactis subsp. lactis and Leuconostoc mesenteroides were the common strains in emasi. Lactobacillus plantarum, Lactobacillus paracasei ssp. paracasei and Lactobacillus brevis were also detected. Lb. plantarum, L. mesenteroides ssp. mesenteroides, Lactobacillus fermentum, Lb. brevis, Wessella confusa, Lactobacillus acidophilus and Lb. lactis were found in emahewu (from 16 isolates). This finding was consistent with LAB found in a South African fermented milk, in which common genera were Leuconostoc, Lactococcus and Lactobacillus. Strains found in emahewu – mainly Lactobacillus spp., Weissella and Enterococcus – are similar to those found in ting, a South African fermented non-alcoholic beverage.

scholarly journals Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH

2019 ◽  
Vol 26 (4) ◽  
pp. 344-352 ◽  
Author(s):  
Rosa Carbó ◽  
Elena Gordún ◽  
Antía Fernández ◽  
Marta Ginovart
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Gluten Free ◽  
Free Products ◽  
M 10 ◽  
Total Titratable Acidity ◽  
Saccharomyces Yeast ◽  
Interesting Alternative

Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non- Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.

scholarly journals Evaluation of Microbial and Nutritional Quality of Fermented Dried Roasted Thick Porridge (Mkarango)

2019 ◽  
pp. 1-8 ◽  
Author(s):  
E. C. Cheruiyot ◽  
S. K. Mbugua ◽  
M. W. Okoth ◽  
O. G. Abong ◽  
D. M. Kaindi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Quality ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Sensory Characteristics ◽  
Maize Flour ◽  
Fermentation Products ◽  
Ph Values

Most of the products of maize flour fermentation in Kenya undergo wild fermentation in a natural process. One of these is locally roasted maize flour commonly known by its local name Mkarango which is popular in the Western region of Kenya where it is used in different ways. Mkarango is mostly made through wild fermentation which is known to pose health risks as it is unhygienic and time-consuming, with the quality of the resultant product being inconsistent. The aim of this study was to evaluate the population of lactic acid bacteria, and sensory characteristics of dried roasted thick porridge (mkarango). Six different mkarango products made with addition of Lactobacillus plantarum and Lactobacillus brevis in different ratios were studied for microbial quality, mineral element content and sensory characteristics. Titratable acidity and pH properties of the products were also determined. These were done following recommended standards. After 24 hours of fermentation, products with Yeast+ L. plantarum+ L. brevis (1:2) and Milk+ L. plantarum+ L. brevis (1:2) had the highest pH values (5.12) while products with Milk+ L. plantarum+ L. brevis (2:1) had the lowest pH values (4.8). Yeast, molds, and Lactic Acid Bacteria had the highest in all the samples tested while Enterobacteriaceae the least. The overall acceptability of the product of the product prepared from Milk + L. plantarum + L. brevis (2:1) had the final score of 4.7 on the 5-point hedonic scale. The results of the trace elements zinc and iron ranged from 2.7 mg/100 g to 3.9 mg/100 g and 2.7 mg/100 g to 16.9 mg/100 g on the product respectively. Fermentation creates an environment that is conducive for the population of lactic acid bacteria. This results in increased volume of lactic acid that is responsible for improved nutritional quality of Mkarango.

scholarly journals Leuconostoc mesenteroides and Pediococcus pentosaceus Non-Alcoholic Pearl Millet Beverage Enriched with Moringa oleifera Leaf Powder: Nutritional and Sensory Characteristics

Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2125
Author(s):  
Victoria A. Jideani ◽  
Mmaphuti A. Ratau ◽  
Vincent I. Okudoh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pearl Millet ◽  
Moringa Oleifera ◽  
Leuconostoc Mesenteroides ◽  
Titratable Acidity ◽  
Sensory Characteristics ◽  
Pediococcus Pentosaceus ◽  
Total Titratable Acidity ◽  
Leaf Powder

Non-alcoholic cereal beverages (NACB) are usually produced through uncontrolled fermentation driven by a cocktail of bacteria resulting in final product variability. Hence, to commercialise fermented traditional cereal beverages bioburden microbial cultures are required. This investigation aimed to evaluate the physicochemical, nutritional, and sensory characteristics of NACB produced using pure cultures of Leuconostoc mesenteroides and Pediococcus pentosaceus. Pearl millet extract (PME) pasteurised at 85 °C for 15 min and cooled to 40 °C was inoculated with Leuconostoc mesenteroides and Pediococcus pentosaceus at 0.050% and 0.025% (1:0.5), respectively, and fermented at 37 °C for 18 h, referred to as plain non-alcoholic pearl millet beverage (PNAPMB). Moringa supplemented non-alcoholic pearl millet beverage (MSNAPMB) was produced following the same method as PNAPMB but a 4% moringa leaf extract powder was added before hydration of the pearl millet powder. The traditional non-alcoholic pearl millet beverage (TNAPMB) was prepared by mixing water and pearl millet flour (1:1.25; PMF:Water) and hydrated for 3 h at 25 °C. The mixture was divided into ¼ slurry which was mixed with sprouted rice flour (SRF) and ¾ portion that was gelatinised with 1 L of boiling water and cooled to 40 °C. The two portions were mixed and fermented at 37 °C for 18 h, followed by sieving, dilution with water (1:0.5, filtrate:water), and pasteurization for 15 min at 85 °C. The growth of lactic acid bacteria, pH, total titratable acidity (TTA), and sugar in PNAPMB and MSNAPMB were determined at 3 h intervals during fermentation. The final beverages were also analysed for proximate, colour and metabolites. The lactic acid bacteria were significantly (p < 0.05) affected by the fermentation period and increased from 3.32 to 7.97 log CFU/mL (pH 4.14) and 3.58 to 8.38 log CFU/mL (pH 3.65) for PNAPMB and MSNAPMB, respectively. The total titratable acidity significantly (p < 0.05) increased from 0.14 to 0.22% and from 0.17 to 0.38% in PNAPMB and MSNAPMB, respectively. The protein, total fat, moisture total sugar, and carbohydrates differed significantly (p < 0.05) among the samples. PNAPMB was preferred by a consumer panel followed by MSNAPMB and TNAPMB. Volatile compounds with beneficial anti-inflammatory and anti-pathogenic properties were identified in the beverages. Innovative fermentation of pearl millet extract using purified bioburden cultures was possible and the added Moringa oleifera leaf powder improved the nutritional quality of the resulting beverage.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

1971 ◽  
Vol 34 (11) ◽  
pp. 521-525 ◽  
Author(s):  
J. R. Stamer ◽  
B. O. Stoyla ◽  
B. A. Dunckel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Leuconostoc Mesenteroides ◽  
Lactobacillus Brevis ◽  
Sensitive Species ◽  
Ph Values ◽  
Generation Times ◽  
Effects Of Ph ◽  
Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

2015 ◽  
Vol 6 (4) ◽  
pp. 505-512 ◽  
Author(s):  
M. Yakovlieva ◽  
T. Tacheva ◽  
S. Mihaylova ◽  
R. Tropcheva ◽  
K. Trifonova ◽  
...  
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Blood Glucose ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Control Group ◽  
Standard Diet ◽  
Glucose Levels ◽  
Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

scholarly journals Production of a cereal based product (Ogi): Influence of co-fermentation with powdered garlic and ginger on the microbiome

Agrosearch ◽  
2020 ◽  
Vol 20 (1) ◽  
pp. 81-93
Author(s):  
A.F. Olaniran ◽  
S.H. Abiose ◽  
H.A. Adeniran ◽  
S.O. Gbadamosi ◽  
Y.M. Iranloye
Keyword(s):  
Lactic Acid ◽  
Candida Utilis ◽  
Titratable Acidity ◽  
Candida Krusei ◽  
Quality Protein Maize ◽  
Microbial Count ◽  
Food Effects ◽  
Weaning Food ◽  
Acid Fermentation ◽  
Total Titratable Acidity

Many African foods undergo lactic acid fermentation; alterations of these germane microorganisms during fermentation of ogi can affect its acceptability as a weaning food. Effects of garlic and ginger on microorganisms’ load during the production of fermented cereal (ogi) from quality protein maize were explored. Powdered garlic and ginger individually and mixed at ratio (2 and 4%) resulted in 7 treatments. The microbial loads were enumerated, isolates identified, pH and total titratable acidity were also determined. Ogi with 4% garlic-2% ginger had the lowest microbial count value (19.5×107cfu/ g). Ogi containing 4% garlic-2% ginger had the best effect on microbial loads. 4 Lactic acid bacteria were prominent while 6 yeast isolates were identified. Garlic inhibited the growth of Candida utilis, Candida mycoderma, Candida tropicalis and Candida krusei. Combination of ginger-garlic exerted better synergistic effect and addition of garlic and ginger did not affect important microorganisms involved in the fermentation of ogi. Keywords: Ogi, quality protein maize, sorghum, powdered garlic-ginger, co-fermentation, microbiome

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