Examination of Titratable Acidity, pH, Total Lactic Acid Bacteria and Sensory Properties in Whey Fermented with Probiotic Pediococcus acidilactic BK01

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.

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Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.31010 ◽

2018 ◽

Vol 15 (1) ◽

pp. 1

Author(s):

Fathyah Hanum Pamungkaningtyas ◽

Mariyatun Mariyatun ◽

Rafli Zulfa Kamil ◽

Ryan Haryo Setyawan ◽

Pratama Nur Hasan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Starter Culture ◽

Dairy Industry ◽

Sensory Properties ◽

Fermented Foods ◽

Probiotic Strains ◽

Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

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Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

Journal of Food Protection ◽

10.4315/0362-028x-59.9.984 ◽

1996 ◽

Vol 59 (9) ◽

pp. 984-987 ◽

Cited By ~ 4

Author(s):

A. N. MUTUKUMIRA ◽

S. B. FERESU ◽

J. A. NARVHUS ◽

R. K. ABRAHAMSEN

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Smallholder Farmers ◽

Microbiological Quality ◽

Titratable Acidity ◽

Raw Milk ◽

Chemical Characteristics ◽

Yeasts And Molds ◽

Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

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Listeria monocytogenes Survival in Refrigerator Dill Pickles

Journal of Food Protection ◽

10.4315/0362-028x-68.11.2356 ◽

2005 ◽

Vol 68 (11) ◽

pp. 2356-2361 ◽

Cited By ~ 5

Author(s):

JIN KYUNG KIM ◽

ELAINE M. D'SA ◽

MARK A. HARRISON ◽

JUDY A. HARRISON ◽

ELIZABETH L. ANDRESS

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Room Temperature ◽

Population Decline ◽

Titratable Acidity ◽

Growth Patterns ◽

Refrigerated Storage ◽

Nacl Concentration ◽

Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

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104. Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean Milk

Journal of Dairy Research ◽

10.1017/s0022029900001321 ◽

1935 ◽

Vol 6 (2) ◽

pp. 175-190 ◽

Cited By ~ 25

Author(s):

John Gilbert Davis

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Osmotic Pressure ◽

Slow Growth ◽

Carbon Sources ◽

Lactate Concentration ◽

Cheddar Cheese ◽

Titratable Acidity ◽

Distinct Species ◽

Litmus Milk

1. The lactic acid flora of Cheddar cheese made from milk of certified quality form a well-defined, physiologically homogeneous group of bacteria, growing best over a temperature range of from 22 to 37° C. They may be classified into four well-defined types, Str. lactis, Str. cremoris, Sbm. plantarum and Sbm. casei, and have been studied over a period of five years. It appears from the evidence found that Str. lactis and Str. cremoris are distinct species, but that Sbm. casei and Sbm. plantarum represent different stages in the adaptation of a common progenitor to conditions in a ripening cheese. Both the streptococci and the streptobacteria appear to be unable to oxidise sugars and may thus be considered indifferent to molecular oxygen.2. A study of their frequency distribution from the curd at making to an 18 months old cheese has shown that Str. lactis and Str. cremoris are equally viable during the first month, after which the rod forms begin to predominate, Sbm. plantarum and, later, Sbm. casei being found. The former lactobacillus is only found when the cheese is from 1 to 5 months old, the flora consisting entirely of Sbm. casei after this time. The general vigour of all strains decreases with increasing age of the cheese. There is a marked correlation between the shape of the cell, the viability of the organism in cheese and its resistance to acids and lactates.3. The factors controlling the sequence of flora in Cheddar cheese are discussed. There is no evidence that titratable acidity, oxygen tension and differential carbon sources are responsible for the sequence. It is suggested that lactate concentration, the extent of protein degradation and osmotic pressure are factors responsible for the gradual replacement of the streptococci by the rod forms.4. The significance of sugar fermentations by the lactic 'acid bacteria studied is discussed. The slow production of lactase is shown to be the reason for the slow growth of weakened strains in litmus milk.5. Str. cremoris predominates over Str. lactis in the depth of the cheese in the early stages of ripening, whereas near the surface the reverse holds. Certain strains of Str. cremoris isolated from the depth of the cheese were particularly vigorous in growth in litmus milk, forming gas and beginning to peptonise the milk in about 3 days. Such strains consisted of very long chains of large cells of peculiar morphology. It is suggested that this finding is related to the known greater rate of ripening in the depth of the cheese.

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Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

International Journal of Advance Tropical Food ◽

10.26877/ijatf.v2i1.6172 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Normayanti Normayanti ◽

Dewi Kartika Sari ◽

Rita Khairina

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Sensory Properties ◽

Total Acid ◽

Acid Ph ◽

Randomized Design ◽

Fish Product ◽

Channa Striata ◽

Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

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Lactic Acid Bacteria Isolated from Locally Produced Vinegars and Their Antibacterial Activity Against Foodborne Bacteria

Universiti Malaysia Terengganu Journal of Undergraduate Research ◽

10.46754/umtjur.v1i2.60 ◽

2019 ◽

Vol 1 (2) ◽

pp. 1-7

Author(s):

Agnes Lee Chiu Nee ◽

Mohd Nizam Lani ◽

Rozila Alias ◽

Zaiton Hassan

Keyword(s):

Antibacterial Activity ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Titratable Acidity ◽

Diffusion Method ◽

Phenotypic Characterization ◽

Black Rice ◽

Gram Staining ◽

Rice Vinegar

Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracasei ssp. paracasei. The identified bacteria in both samples were consistent as L. paracasei using 16S rDNA gene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.

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Survival of selected lactic acid bacteria isolated from pineapple waste in refrigerated pineapple juices

10.1101/396838 ◽

2018 ◽

Author(s):

Jannette Wen Fang Wu ◽

Lidieth Uribe ◽

Rodolfo WingChing-Jones ◽

Jessie Usaga ◽

Natalia Barboza

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Bile Salts ◽

Titratable Acidity ◽

Probiotic Properties ◽

Refrigerated Storage ◽

Pineapple Juice ◽

Pineapple Waste ◽

Solids Content

ABSTRACTThe aim of this research was to isolate and identify lactic acid bacteria (LAB) from pineapple waste. The survival in refrigerated pineapple juices, of a selected isolate with potential probiotic properties, was also studied. The 16S rRNA andpheSpartial genes were used to identify LAB, multilocus sequence typing (MLST) genes were used in order to separate strains grouping withLactobacillus caseiandL. paracaseiphylogenetically. Tests for survival at pH 2.0, resistance to lysozyme and tolerance to bile salts were used to screen the strains for potential probiotic properties. AL. fermentumisolate was used for the survival study. Three types of pineapple juice made from pulp, a blend of pulp and peel (80:20), and peel extract were inoculated to approximately 106CFU/mL withL. fermentumand stored at 4 °C for up to six weeks. The physicochemical composition of juices, including concentration of fermentable sugars and organic acids, total solids content, soluble solids content, titratable acidity and pH, was determined during the survival study. Two genera and five species were identified. Pineapple juices supported the survival ofL. fermentumduring refrigerated storage but the population of the bacteria decreased over time regardless of the juice type. Juice made from pulp was a more suitable vehicle for the survival of the selected LAB. Some of the juice physicochemical properties, including sugars and organic acids content, pH and titratable acidity, varied significantly (P<0.05) during storage. Further sensory studies are necessary to evaluate consumer acceptance of juices containing the selected isolate.IMPORTANCELactic acid bacteria (LAB), isolated from pineapple waste, were phylogenetically analyzed and characterized in regards to their tolerance to pH 2.0, lysozyme and bile salts; showing their potential as probiotic strains, if health benefits associated to their ingestion are eventually confirmed. Moreover, pineapple juice supported the survival ofLactobacillus fermentum, isolated from the same food matrix, during refrigerated storage at 4 °C. Among the three pineapple juices tested (pulp, pulp + peel and peel),L. fermentumsurvived better in juice made from pulp. However, significant variations were observed overtime in some of the physicochemical properties of the juices including sugars and organic acids content, pH and total titratable acidity.

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