Study of the dynamics of the development of lactic acid microorganisms in the two-stage process of fermenting cabbage varieties "Parus"

Relevance. Leuconostoc mesenteroides, Lactobacillus plantarum and Leuconostoc fallaxare the three main lactic acid bacteria developing in the production of sauerkraut. The process of production of fermented foods, as well as their characteristics are determined by the fermenting activity of microorganisms used. Many food products (matured cheeses, sauerkraut, etc.) are canned products: for them, the term is significantly increased compared to the shelf life of the raw material from which these products are made. Their characteristic feature is not only high stability during storage, but also a pronounced flavor bouquet, due to the direct or indirect action of fermenting microorganisms.Material and methods. Microbiological methods of preserving fruits and vegetables are based on the formation of natural preservatives – lactic acid and alcohol, which accumulate as a result of fermentation of sugars by lactic acid bacteria or yeast. The intensity of lactic acid fermentation and the amount of accumulated lactic acid depend on several conditions: the presence of lactic acid bacteria, the content of sugars and other chemicals in the raw material, the addition of spice-aromatic plants, anaerobic conditions, temperature. Due to the accumulation of lactic acid, the development of other microorganisms, and then the lactic acid bacteria themselves, is suspended. The dynamics of development of lactic acid microorganisms and their consortia on the model media, pretreated by the culture of Leuconostoc mesenteroides species, at the main stage of step fermentation of white cabbage of the "Parus"variety are investigated.Results. Dynamics of development of monocultures of L. brevis, L. casei and L. plantarum and their paired consortia at the main technological stage at two stages of fermentation are investigated. It is established that a preliminary fermentation of a model medium with a culture of Leuconostoc mesenteroides generates adverse conditions for the development of L. brevis and L. casei in the monoculture (pseudotensorial) and in consortium with each other, but favorable conditions for the development of L. plantarum in pseudotensorial and in pairwise combinations with L. brevis and L. casei.

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A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Microorganisms ◽

10.3390/microorganisms8081176 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1176 ◽

Cited By ~ 1

Author(s):

Tolulope Ashaolu ◽

Anna Reale

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Habits ◽

Starter Cultures ◽

Fermented Foods ◽

Acid Fermentation ◽

Spontaneous Fermentation ◽

Holistic Review ◽

Different Cultures ◽

Fermented Products

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Nutrients ◽

10.3390/nu12041118 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1118 ◽

Cited By ~ 6

Author(s):

Penka Petrova ◽

Kaloyan Petrov

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Bioactive Peptides ◽

Lactic Acid Fermentation ◽

Fermented Foods ◽

Acid Fermentation ◽

Functional Aspects ◽

Nutritional Needs ◽

Critical Overview

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

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Dynamics of interaction of lactic acid microorganisms in paired consortia aiming at fermentation of vegetable raw materials

VEGETABLE CROPS OF RUSSIA ◽

10.18619/2072-9146-2019-6-96-100 ◽

2019 ◽

pp. 96-100

Author(s):

V. V. Kondratenko ◽

N. E. Posokina ◽

J. A. Semenova

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Leuconostoc Mesenteroides ◽

Chemical Elements ◽

Raw Materials ◽

Main Stage ◽

Main Role ◽

Rate Of Increase ◽

Vegetable Raw Materials

Relevance. Cabbage is one of the most popular products, which is mainly fermented with the addition of various vegetables. When fermentation is not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste of cabbage, so it is important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. L. mesenteroides is considered to be the dominant species on heterofermentative early stages of fermentation. However, there is little information on the diversity of species and strains of Leuconostoc involved in fermentation of sauerkraut. Studies that used traditional biochemical methods to study fermentation of sauerkraut showed that four main types of lactic acid bacteria were involved in the fermentation process: Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus and Lactobacillus brevis. Taking into account the importance of two-stage fermentation of vegetable raw materials in order to create optimal conditions for the development of the "main" pool of lactic acid microorganisms at the first stage, it becomes urgent to conduct a complex of studies aimed at reproducing the "natural" process in which the main role is played by bacteria of the genus Leuconostoc mesenteroides at the second stage – monocultures of lactic acid microorganisms and their consortia.Methods. The paper studies the dynamics of the type of interaction of lactic acid microorganisms in paired consortiums on model media pretreated by the culture of the species Leuconostoc mesenteroides, at the main stage of step fermentation of white cabbage of the "Parus" variety.Results. It is established that the sum of the criteria, the consortium "L. mesenteroides \ L. casei + L. plantarum" demonstrates the most pronounced advantage compared with monoculture cultivation of appropriate format of pseudotensorial; despite the pronounced synergy in the cultivation of the consortium "L. mesenteroides \ L. brevis + L. plantarum", the dynamics of the comparison index on the rate of increase in the concentration of microorganisms indicates the need for additional research.

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Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Foods ◽

10.3390/foods10092004 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2004

Author(s):

María Goretti Llamas-Arriba ◽

Annel M. Hernández-Alcántara ◽

Mari Luz Mohedano ◽

Rosana Chiva ◽

Lorena Celador-Lera ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Food Industry ◽

Leuconostoc Mesenteroides ◽

Random Amplified Polymorphic Dna ◽

Physicochemical Analysis ◽

Fermented Foods ◽

Vitamin B2 ◽

Degree Of Branching ◽

High Degree

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry, such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 bacteria were isolated from sourdoughs made by Spanish bread-makers. In the presence of sucrose, colonies of 22 isolates showed a ropy phenotype, and NMR analysis of their EPS supported that 21 of them were dextran producers. These isolates were identified by their random amplified polymorphic DNA (RAPD) patterns and their rrs and pheS gene sequences as LAB belonging to four species (Weissella cibaria, Leuconostoc citreum, Leuconostoc falkenbergense and Leuconostoc mesenteroides). Six selected strains from the Leuconostoc (3) and Weissella (3) genera grew in the absence of riboflavin and synthesized vitamin B2. The EPS produced by these strains were characterized as dextrans by physicochemical analysis, and the L. citreum polymer showed an unusually high degree of branching. Quantification of the riboflavin and the EPS productions showed that the W. cibaria strains produce the highest levels (585–685 μg/and 6.5–7.4 g/L, respectively). Therefore, these new LAB strains would be good candidates for the development of fermented foods bio-fortified with both dextrans and riboflavin. Moreover, this is the first report of riboflavin and dextran production by L. falkenbergense.

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Fermented products of India and its implication: A review

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.v35i1.9244 ◽

2016 ◽

Vol 35 (1) ◽

Cited By ~ 14

Author(s):

Gitanjali B. Sathe ◽

S. Mandal

Keyword(s):

Lactic Acid ◽

Fruits And Vegetables ◽

Nutritive Value ◽

Base Material ◽

Lactic Acid Fermentation ◽

Fermented Foods ◽

Acid Fermentation ◽

Food Items ◽

Fresh Vegetables ◽

Fermented Products

The diversity of Indian fermented food and its significance as a potential source of lactic acid bacteria (LAB). Fermented foods in India are categorized based upon their base material. Fermented foods such as Dahi, Idli, Dosa, Gundruk, Sinki etc. As India’s population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding people. Among the food items, milk, fruits and vegetables are easily perishable due to their high water activity and nutritive values. These are more critical in our country which favors the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including an increase in nutritive value and flavors, reducing cooking time, and reduces toxicity. As a whole, the traditional fermented milk, fruits and vegetables not only serve as food supplements but also attribute towards health benefits. The objective of this review is to describe important fermented products of India and their significance.

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Gene Identification for Bacteriocin Production by Lactic Acid Bacteria Isolated from Selected Fermented Foods

Asian Journal of Biochemistry, Genetics and Molecular Biology ◽

10.9734/ajbgmb/2020/v3i430090 ◽

2020 ◽

pp. 1-12

Author(s):

I. H. Abdulkarim ◽

S. S. D. Mohammed ◽

A. A. Orukotan

Keyword(s):

Staphylococcus Aureus ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Leuconostoc Mesenteroides ◽

Bacteriocin Production ◽

Lactobacillus Fermentum ◽

Diffusion Method ◽

Fermented Foods ◽

Bacteriocin Genes

Bacteriocin genes are biosynthetic genes which encodes proteins involved in bacteriocin regulation, self-immunity, transport and modification. This research was aimed at identifying the gene for the synthesis of bacteriocin. Four strains of lactic acid bacteria previously isolated from fermented foods (Nono (N2), Ogi (O3), Dawadawa (D1 and D3) and Wara (W3) were identified using molecular technique and used to produce bacteriocin. The bacteriocin activity was assayed against some test bacteria (Staphylococcus aureus, Escherichia coli, Klebsiella sp and methicillin resistant Staphylococcus aureus) using agar well diffusion method and the bacteriocin genes were identified using BAGEL3. The LAB identified were Lactobacillus fermentum O3, Leuconostoc mesenteroides N2, Weissella cibaria D1 and 2 strains of Lactobacillus plantarum D3 and W3. The entire identified LAB was able to produce bacteriocin. The antimicrobial activity showed varied inhibitory effects of the bacteriocins on the test bacteria. Bacteriocin from isolate O3 showed the highest inhibition zone 16mm on S. aureus. The identified gene for these bacteriocins were plnJK gene for Lactobacillus plantarum str WCFS1 and strain LZ95 (W3 and D3), entA gene for Lactobacillus fermentum str 3872 (O3) and ppnC7 gene for Leuconostoc mesenteroides str SRA3 (N2) with the interaction of other peptides were responsible for bacteriocin production.

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Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Microbial Cell Factories ◽

10.1186/s12934-021-01515-4 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Prabin Koirala ◽

Ndegwa Henry Maina ◽

Hanna Nihtilä ◽

Kati Katina ◽

Rossana Coda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Degree Of Polymerization ◽

Raw Material ◽

Fermentation Time ◽

Viscosity Increase ◽

Spent Grain ◽

Leuconostoc Pseudomesenteroides ◽

Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

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Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽

10.3390/foods10061435 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1435

Author(s):

Hee Seo ◽

Jae-Han Bae ◽

Gayun Kim ◽

Seul-Ah Kim ◽

Byung Hee Ryu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Rates ◽

Principal Component ◽

Fermented Foods ◽

Suitability Analysis ◽

Moderate Growth ◽

Health Promoting ◽

Highly Correlated ◽

Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

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Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

Microorganisms ◽

10.3390/microorganisms9010033 ◽

2020 ◽

Vol 9 (1) ◽

pp. 33

Author(s):

Jirapat Kanklai ◽

Tasneem Chemama Somwong ◽

Patthanasak Rungsirivanich ◽

Narumol Thongwai

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Monosodium Glutamate ◽

Salmonella Typhi ◽

Shigella Dysenteriae ◽

Fermented Foods ◽

Gamma Aminobutyric Acid ◽

Fermented Sausage ◽

Gaba Content ◽

Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

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Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Microorganisms ◽

10.3390/microorganisms9051044 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1044

Author(s):

Jeong A Kim ◽

Geun Su Kim ◽

Se Mi Choi ◽

Myeong Seon Kim ◽

Do Young Kwon ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactobacillus Casei ◽

Leuconostoc Mesenteroides ◽

The Other ◽

Rice Cake ◽

Two Samples ◽

High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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