scholarly journals Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

2020 ◽  
Author(s):  
Hai Tang ◽  
Huimin Ma ◽  
Qiangchuan Hou ◽  
Weicheng Li ◽  
Haiyan Xu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Lactococcus Lactis ◽  
Yeast Species ◽  
Bacterial Species ◽  
Lactobacillus Helveticus ◽  
Limited Information ◽  
Urban Group ◽  
Rural Group

Abstract Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

scholarly journals Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

2020 ◽  
Author(s):  
Hai Tang ◽  
Huimin Ma ◽  
Qiangchuan Hou ◽  
Weicheng Li ◽  
Haiyan Xu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Lactococcus Lactis ◽  
Yeast Species ◽  
Bacterial Species ◽  
Lactobacillus Helveticus ◽  
Limited Information ◽  
Urban Group ◽  
Rural Group

Abstract Background Koumiss is a naturally fermented mare’s milk. Over recent decades, numerous studies have revealed the diversity of lactic acid bacteria in koumiss. However, there is limited information available regarding its secondary major component yeast profile. Results A total of 119 bacterial and 36 yeast species were identified among the 14 koumiss samples. The dominant bacterial species in koumiss were Lactobacillus helveticus , Lactobacillus kefiranofaciens , Lactococcus lactis , Lactococcus raffinolactis , and Citrobacter freundii. The main yeast species were Dekkera anomala , Kazachstania unispora , Meyerozyma caribbica , Pichia sp.BZ159 , Kluyveromyces marxianus , and uncultured Guehomyces . The bacterial and yeast Shannon diversity of the Xilinhaote-urban group were higher than those of the Xilingol-rural group. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Lactic acid bacteria species were mostly responsible for the accumulation of those organic acids, although Kazachstania unispora , Dekkera anomala , and Meyerozyma caribbica may also have contributed. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor, such as Lactobacillus helveticus and Dekkera anomala are associated with sourness, astringency, bitterness, and aftertaste, whereas Lactococcus lactis and Kazachstania unispora are associated with umami. Conclusions Our results suggest that differences were observed in koumiss microbiota of Xilinhaote-urban and Xilingol-rural samples. The biodiversity of the former was higher than the latter group. Positive or negative correlations between bacteria and yeast microbiota and taste also were found.

scholarly journals Profiling of Koumiss Microbiota and Organic Acids and their Effects on Koumiss Taste

2019 ◽  
Author(s):  
Hai Tang ◽  
Huimin Ma ◽  
Qiangchuan Hou ◽  
Weicheng Li ◽  
Haiyan Xu ◽  
...  
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Lactococcus Lactis ◽  
Single Molecule ◽  
Yeast Species ◽  
Bacterial Species ◽  
Starter Culture ◽  
Species Abundance ◽  
Lactobacillus Helveticus ◽  
Organic Acid Content

Abstract Koumiss, a naturally fermented mare’s milk with a distinctive flavor, has been consumed for thousands of years by Mongolian people. To clarify the contribution of microbiota to the taste of koumiss, bacterial and yeast diversity in koumiss were investigated by single-molecule real-time sequencing; the organic acid content was quantified by HPLC, and the taste was analyzed using the SA402B taste-sensing system. The dominant bacterial species in koumiss were Lactobacillus helveticus, Lactobacillus kefiranofaciens, Lactococcus lactis, Lactococcus raffinolactis, and Citrobacter freundii. The main yeast species were Dekkera anomala, Kazachstania unispora, Meyerozyma caribbica, Pichia sp.BZ159, Kluyveromyces marxianus, and unculturedGuehomyces. The most dominant organic acids were lactic, acetic, tartaric, and malic acids. Organic acid accumulation in koumiss was mainly correlated with bacterial, but not yeast, species abundance. Redundancy analysis suggested that both bacteria and yeast respond to koumiss flavor. To prevent excessive sourness, astringency, and bitter taste during koumiss production, the abundance of Lactobacillus helveticus and Dekkera anomala can be controlled; alternatively, Lactococcus lactis and Kazachstania unispora could be increased in the artificial starter culture.

scholarly journals Isolation, Characterization, and Applicability of Helveticin 34.9, A Class Iii Bacteriocin Produced By Lactobacillus Helveticus 34.9

2021 ◽  
Author(s):  
Iulia-Roxana Angelescu ◽  
Silvia-Simona Grosu-Tudor ◽  
Lucia-Roxana Cojoc ◽  
Gabriel-Mihai Maria ◽  
Medana Zamfir
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Scale ◽  
Morphological Changes ◽  
Bacterial Species ◽  
Fermented Milk ◽  
Lactobacillus Helveticus ◽  
Proteinase K ◽  
Fermented Foods ◽  
Class Iii

Abstract Traditionally fermented foods and beverages are still produced and consumed at a large scale in Romania. They are rich sources for novel lactic acid bacteria with functional properties and with potential application in food industry or health. Lactobacillus helveticus 34.9, isolated from a home-made fermented milk is able to inhibit the growth of other bacteria, such as other lactic acid bacteria, but also strains of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, and Halobacillus hunanensis, a halobacterium isolated from the degraded wall of a Romanian monastery. L. helveticus 34.9 produces a large bacteriocin (35 KDa), active in a wide pH range, but inactivated by heat and proteinase K treatment. Bacteriocin production was enhanced under stress conditions, especially when combined stresses were applied. Its mode of action and degree of inhibition depended on the indicator strain and on the concentration of bacteriocin that was used. L. delbrueckii subsp. bulgaricus LMG 6901T cells from a suspension were killed within 8 h, but the viability of H. hunanensis 5Hum cells was only reduced to 60%. However, the bacteriocin was able to prevent the bacterial growth of both indicator strains when added to the medium prior inoculation. Scanning electron microscopy images revealed morphological changes induced by the bacteriocin treatment in both sensitive strains, but more severe in the case of L. delbrueckii subsp. bulgaricus. This class III bacteriocin, with inhibitory activity against various bacterial species, may find application in food and non-food related fields, including in the restoration of historical buildings.

scholarly journals Antimicrobial Potential of Food Lactic Acid Bacteria: Bioactive Peptide Decrypting from Caseins and Bacteriocin Production

2020 ◽  
Vol 9 (1) ◽  
pp. 65
Author(s):  
Stefano Nebbia ◽  
Cristina Lamberti ◽  
Giuliana Lo Bianco ◽  
Simona Cirrincione ◽  
Valerie Laroute ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Multidrug Resistant ◽  
Lactobacillus Helveticus ◽  
Bioactive Molecules ◽  
Antimicrobial Potential ◽  
Nisin Z

Lactic acid bacteria (LAB) potential in the food industry and in the biotechnological sector is a well-established interest. LAB potential in counteracting especially food-borne infections has received growing attention, but despite being a road full of promises is yet poorly explored. Furthermore, the ability of LAB to produce antimicrobial compounds, both by ribosomal synthesis and by decrypting them from proteins, is of high value when considering the growing impact of multidrug resistant strains. The antimicrobial potential of 14 food-derived lactic acid bacteria strains has been investigated in this study. Among them, four strains were able to counteract Listeria monocytogenes growth: Lactococcus lactis SN12 and L. lactis SN17 by high lactic acid production, whereas L. lactis 41FLL3 and Lactobacillus sakei I151 by Nisin Z and Sakacin P production, respectively. Strains Lactococcus lactis MG1363, Lactobacillus rhamnosus 17D10 and Lactobacillus helveticus 4D5 were tested and selected for their potential attitude to hydrolyze caseins. All the strains were able to release bioactive peptides with already known antimicrobial, antihypertensive and opioid activities. These features render these strains or their bioactive molecules suitable for use in food as biocontrol agents, or as nutraceutical supplements to treat mild disorders such as moderate hypertension and children insomnia. These results highlight once again that LAB potential in ensuring food safety, food nutraceutical value and ultimately in favoring human health is still underexplored and underexploited.

scholarly journals Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

2006 ◽  
Vol 74 (1) ◽  
pp. 9-17 ◽  
Author(s):  
Dara K Hickey ◽  
Kieran N Kilcawley ◽  
Tom P Beresford ◽  
Elizabeth M Sheehan ◽  
Martin G Wilkinson
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Milk Fat ◽  
Cheddar Cheese ◽  
Lactobacillus Helveticus ◽  
Sensory Characteristics ◽  
Milk Supply ◽  
Cheese Ripening ◽  
The Impact

A detailed investigation was undertaken to determine the effects of four single starter strains, Lactococcus lactis subsp. lactis 303, Lc. lactis subsp. cremoris HP, Lc. lactis subsp. cremoris AM2, and Lactobacillus helveticus DPC4571 on the proteolytic, lipolytic and sensory characteristics of Cheddar cheese. Cheeses produced using the highly autolytic starters 4571 and AM2 positively impacted on flavour development, whereas cheeses produced from the poorly autolytic starters 303 and HP developed off-flavours. Starter selection impacted significantly on the proteolytic and sensory characteristics of the resulting Cheddar cheeses. It appeared that the autolytic and/or lipolytic properties of starter strains also influenced lipolysis, however lipolysis appeared to be limited due to a possible lack of availability or access to suitable milk fat substrates over ripening. The impact of lipolysis on the sensory characteristics of Cheddar cheese was unclear, possibly due to minimal differences in the extent of lipolysis between the cheeses at the end of ripening. As anticipated seasonal milk supply influenced both proteolysis and lipolysis in Cheddar cheese. The contribution of non-starter lactic acid bacteria towards proteolysis and lipolysis over the first 8 months of Cheddar cheese ripening was negligible.

scholarly journals THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES

2018 ◽  
Author(s):  
Robertas STOŠKUS ◽  
Jonas JATKAUSKAS ◽  
Vilma VROTNIAKIENĖ ◽  
Vida JUOZAITIENĖ
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Lactococcus Lactis ◽  
Butyric Acid ◽  
Maximum Temperature ◽  
N Concentration ◽  
Aerobic Stability

The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation significantly decreased the concentrations of butyric acid by 73 %, ethanol by 53 % and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by 34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly higher (13.9 0C vs 4.6 0C) (P < 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.

On the Microbiological Profile of Traditional Portuguese Sourdough

1999 ◽  
Vol 62 (12) ◽  
pp. 1416-1429 ◽  
Author(s):  
J. MIGUEL ROCHA ◽  
F. XAVIER MALCATA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Dominant Species ◽  
Geographic Locations ◽  
Microbiological Profile ◽  
Enterococcus Casseliflavus ◽  
Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

scholarly journals EFFECT OF EXOPOLISACCHARIDES OF LACTIC ACID BACTERIA ON THE SYNTHESIS OF PROINFLAMMATORY CYTOKINES BY MACROPHAGIC MICE IN PHAGOCYTOSIS OF STAPHYLOCOCCUS AUREUS

2018 ◽  
pp. 67-71
Author(s):  
G. T. Uryadova ◽  
E. A. Gorelnikova ◽  
N. A. Fokina ◽  
A. S. Dolmashkina ◽  
L. V. Karpunina
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Inflammatory Cytokines ◽  
Proinflammatory Cytokines ◽  
Streptococcus Thermophilus ◽  
Ambiguous Effect ◽  
Pro Inflammatory Cytokines

Aim. Study of the effect of exopolysaccharides (EPS) of lactic acid cocci on cytokine activity of macrophages of mice with phagocytosis in vitro Staphylococcus aureus 209-P. Materials and methods. The EPS of Streptococcus thermophilus and Lactococcus lactis B-1662 was used in the work. At 13, 5 and 7, AMP and PMP were isolated and the phagocytosis process was modeled in vitro. After 30 minutes, 1, 6 and 24 hours, the content of pro-inflammatory cytokines IL-1a and TNF-a was determined. Results. EPSs had an ambiguous effect on the production of cytokines. The greatest effect on the synthesis was provided by EPS of S. thermophilus. Conclusion. The results of the study allow us to talk about the possibility of using EPS of S. thermophilus as a preventive immunomodulator for correction of the cytokine status of animals.

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