scholarly journals Effect of Microbial Fermentation on Nutritional and Safety Value of Cassava-Based Food

2020 ◽  
Author(s):  
Niguse Hotessa Halake
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Crude Protein ◽  
Starter Cultures ◽  
Microbial Fermentation ◽  
Promising Candidate ◽  
Inoculum Level ◽  
Overall Acceptability ◽  
Cyanide Content

Abstract Background: Cassava is a potential energy-rich food crops to make different food products in developing countries but limited by a shortage of protein content and the presence of toxic cyanogenic glycosides.Methods: Cassava-teff flour fermented with three pure starter cultures of Saccharomyces cerevisiae, Lactobacillus plantarum and Lactobacillus coryneformis. Two different inoculum levels (0.5 and 1.5 ml) were used. 300 g of cassava-teff flour were fermented with each of single starter cultures at 24 and 48 h. Results: The analysis of pH, crude protein and cyanide content indicates fermentation samples with Lactobacillus plantarum and Lactobacillus coryneformis for 48 h with 1.5 ml inoculums resulted in highest pH reduction. Similarly, highest reduction cyanide was recorded with 1.5 ml inoculums of Lactobacillus coryneformis and Lactobacillus plantarum, while the least cyanide reduction was recorded in fermentation samples of Saccharomyces cerevisiae at 24 h of 1 ml of inoculum level, but this value is higher when compared upon boiling (47.77 mg/kg). The highest levels of crude protein were observed fermentation samples with 1.5 ml inoculum of Saccharomyces cerevisiae for 48 h. Regarding palatability, the panelist preferred that fermentation sample with 1.5 ml inoculums of Lactobacillus plantarum and Lactobacillus coryneformis at 48 h having the best taste with the score of 4.90 ± 0.17 and 4.87 ± 0.23 respectively over the control, while sample fermented with Saccharomyces cerevisiae was preferred in terms of flavor, texture and overall acceptability with score of 4.87 ± 0.23, 4.73 ± 0.11 and 4.67 ± 0.12 respectively over the control. Conclusions: Therefore, microbial fermentation is a promising candidate for improving nutritional and safety value of cassava- based food and suggested as a choice of the processing method, as this method significantly reduced cyanide content, increased protein content and improved sensory properties of injera.

scholarly journals The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

2021 ◽  
pp. 105-114
Author(s):  
Oluwatosin Charles Ayodeji ◽  
Afolabi Folake Titilayo ◽  
Abdulkadir Musliu ◽  
Fasiku Oluwafemi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Polyphenol Content ◽  
Sorghum Malt ◽  
Combined Cultures ◽  
Sorghum Grain ◽  
Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains. 

scholarly journals Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

2020 ◽  
Vol 8 (5) ◽  
pp. 738 ◽  
Author(s):  
Angela Capece ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
Patrizia Romano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Starter Culture ◽  
Pilot Scale ◽  
Starter Cultures ◽  
Consumer Health ◽  
Negative Effects ◽  
Inoculum Level ◽  
Biotechnological Approach ◽  
Current Concern

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on replacing or reducing SO2 use. Our work aims to develop a strategy based on the use of selected starter culture, able to perform wine fermentation without SO2 addition. Four selected Saccharomyces cerevisiae indigenous strains were tested as mixed starter cultures in laboratory scale fermentations. The starter culture, characterized by a similar percentage of dominance of both strains composing the mixed starter and able to produce a wine characterized by the best combination of chemical and aromatic characteristics, was chosen. This mixed culture was tested as a starter at pilot scale with and without SO2 addition, by using a higher inoculum level in the vinification without SO2. The selected starter confirmed higher dominance ability in vinification without SO2 addition than in SO2-added fermentation, demonstrating that sulfite addition is not a guarantee to reach an absolute dominance of starter culture on indigenous microflora. The proposed biotechnological tool allowed to produce good quality wines possessing also “functional properties”, as NO-SO2 added wines were characterized by high polyphenol content and antioxidant activity.

scholarly journals Utilization of indigenously isolated single strain starter cultures for the production of sourdough bread

2016 ◽  
Vol 2 (1) ◽  
pp. 8 ◽  
Author(s):  
Muhammad Saeed ◽  
Iqra Yasmin ◽  
Wahab Ali Khan ◽  
Imran Pasha ◽  
Mian Kamran Sharif ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Titratable Acidity ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Sensory Profile ◽  
Plate Count ◽  
Loaf Volume ◽  
Single Strain ◽  
Overall Acceptability ◽  
Sourdough Bread

<p>Sourdoughs were prepared with <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) and indigenously isolated starter cultures i.e<em> Lactobacillus brevis (</em>T<sub>1</sub>)<em>, Lactobacillus fermentum</em> (T<sub>2</sub>) and<em> Lactobacillus plantarum </em>(T<sub>3</sub>). Breads were prepared from all sourdoughs samples in triplicate and analyzed for pH, Total Titratable Acidity (TTA), loaf volume, microbial characteristics (total plate count and fungal count) and sensory profile (internal and external) in triplicate. The breads prepared from <em>Saccharomyces cerevisiae</em> (T<sub>0</sub>) exhibited the highest pH with the lowest TTA while T<sub>1 </sub>showed the lowest pH with the highest TTA. The T<sub>0</sub> breads got the highest values for loaf volume followed by T<sub>1</sub>. The breads produced with the addition of hetero-fermentative starter cultures (T<sub>1 </sub>and T<sub>2</sub>) showed resistance against the growth of the contaminating microorganisms. In the sensory evaluation, the breads produced with<em> </em>T<sub>1 </sub>ranked the best for color (crust and crumb), taste, aroma, texture and overall acceptability by the panelists. </p>

scholarly journals Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4349 ◽  
Author(s):  
Xiaofan Jin ◽  
Wenxue Chen ◽  
Haiming Chen ◽  
Weijun Chen ◽  
Qiuping Zhong
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Radical Scavenging Activity ◽  
Low Density Lipoprotein ◽  
Starter Culture ◽  
Radical Scavenging ◽  
Density Lipoprotein ◽  
Starter Cultures ◽  
Ldl Oxidation ◽  
Antioxidant Power

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

scholarly journals Application of refrigerated and frozen sorghum malt slurries in preservation of starter cultures for Obushera from Uganda

2020 ◽  
Author(s):  
Ivan Muzira Mukisa ◽  
Stellah Byakika ◽  
Arnold Serwanga
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Industrial Production ◽  
Starter Cultures ◽  
Fermented Beverages ◽  
Cell Counts ◽  
Sorghum Malt ◽  
Flavor Development

Abstract Industrial production of traditional fermented beverages is limited by lack of quality commercial starter cultures. Saccharomyces cerevisiae MNC21Y and Lactobacillus plantarum MNC21 can be used to ferment cereal beverages such as Obushera. These cultures are unavailable as commercial starters due to lack of appropriate propagating and distributing procedures. The purpose of this study was to evaluate the use of refrigerated and frozen sorghum slurries as carrier media for the starters. Starters were propagated in sorghum slurries (30°C for 24 h) and stored at 5°C and -18°C for 90 days. Viability of Saccharomyces cerevisiae and Lactobacillus plantarum was determined by cell counts after surface plating and pour plating, respectively. Fermentation ability was determined by inoculating sorghum slurries with starters and monitoring pH, acidity and flavor development. Viability was higher for starters stored at 5°C (S. cerevisiae: 6 log cfu.g-1 and Lb. plantarum: 7-9 log cfu.g-1 during 90 days) than those at -18°C (S. cerevisiae: 2 cfu.g-1 and Lb. plantarum: 4 log cfu.g-1 after 30 days). Refrigerated starters acidified Obushera (pH  4.5) faster (10-20 h) than frozen ones (18-24 h). Refrigerated or frozen S. cerevisiae + Lb. plantarum starters in sorghum malt slurries can remain viable for at least one or three months, respectively and produce Obushera with characteristic flavors.

The Effect of Protein Content of the Supplement on Milk Production of Dairy Cattle offered Low and High Digestibility Grass Silage Ad Libitum

1992 ◽  
Vol 1992 ◽  
pp. 40-40
Author(s):  
C S Mayne
Keyword(s):  
Dairy Cattle ◽  
Dairy Cows ◽  
Protein Content ◽  
Lactobacillus Plantarum ◽  
Milk Production ◽  
Crude Protein ◽  
Fresh Weight ◽  
High Quality ◽  
Grass Silage ◽  
Ad Libitum

Previous studies at this Institute have shown a marked interaction between level of supplementary feeding and protein content in the supplement with dairy cows offered high quality grass silage-based diets. For example, a given milk yield or yield of milk constituents can be obtained by offering supplements of high crude protein (CP) content, eg 340 g CP/kg fresh weight, at much lower levels than would be required with conventional supplements with a CP content of 180 g/kg fresh weight. The aim of the present study was to quantify if. the interrelationships established with high digestibility silages also applied with lower digestibility silage.The experiment was carried out with 60 autumn-calving British Friesian dairy cows. Twenty eight animals were offered early cut silage (E), harvested between 17-19 May, with the remaining thirty two animals offered late cut silage (L) harvested between 2-12 June. Both E and L silages were produced from the same swards and in both cases grass was direct harvested and treated with an inoculant of Lactobacillus plantarum, at the rate of 3.0 litres/t fresh herbage.

scholarly journals Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

2020 ◽  
Vol 8 (5) ◽  
pp. 726 ◽  
Author(s):  
Maria Tufariello ◽  
Vittorio Capozzi ◽  
Giuseppe Spano ◽  
Giovanni Cantele ◽  
Pasquale Venerito ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Southern Italy ◽  
Present Report ◽  
Starter Culture ◽  
Scale Up ◽  
Starter Cultures ◽  
Industrial Scale ◽  
Wine Production ◽  
Custom Made

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

scholarly journals The quality of the silage when preserving the green mass of herbs with a new generation of leavens in laboratory conditions

2021 ◽  
Author(s):  
Y.Ya. Kravainis ◽  
R.S. Kravaine ◽  
A.V. Konovalov ◽  
А.А. Alekseev ◽  
А.A. Payuta
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Starter Culture ◽  
Control Sample ◽  
Starter Cultures ◽  
Crude Protein Content ◽  
Dry Powder ◽  
Green Mass ◽  
Crude Fiber Content

The article presents the results of studies of the quality of silage in the canning of cere-al-legume green mass: the leaven "Yarosil, bacterial preservative, suspension" in an amount: 50 ml per ton, 275 ml per ton 500 ml per ton, containing Lactobacillus plantarum K-36, K- 64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5õ109 CFU / cm3; starter culture "Yarosil dry powder" in a dose: 1 g per ton, 5.5 g per ton, 10 g per ton The composition of the microflora was the same as in the yeast "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to "Yarosil dry powder" (total) 8õ1010 CFU / cm3. The optimal amount of introduction (dose) of the indi-cated starter cultures into the canned green cereal-legume mass has been revealed. The amount of sourdough added had an impact on the safety, chemical composition and nutritional value of the resulting haylage. More optimal results were obtained when adding the starter culture "Yar-osil bacterial preservative, suspension" in the amount of 50 ml / t to the cereal-legume green mass. The starter culture increased the crude protein content by 1.03% (the control sample con-tained 7.85%, the experimental one - 8.88%), reduced the crude fiber content by 0.74% (the control sample contained 27.13%, the experimental – 26, 39%), reduced the content of butyric acid by 0.11% in the control sample contained 0.17%, in the experimental - 0,06%). When add-ing the starter culture "Yarosil dry powder" the best result was obtained when adding 5.5 g/ t. The starter culture increased the crude protein content by 1.54% (the control sample contained 7.85%, the experimental one – 9.39 %), reduced the crude fiber content by 0.72 % (the control sample contained 27.13 %, the experimental – 26, 41%), reduced the content of butyric acid by 0.06 % in the control sample contained 0.17%, in the experimental – 0,11 %). The amount of the added starter culture did not affect the organoleptic characteristics. The resulting haylage corresponded to GOST R 55986-2014, no mold or rot was found in it, the crushed mass of plants (stems, leaves) was clearly distinguishable, had a greenish-yellow color, a pleasant, specific smell of pickled vegetables. As a result of the research, the optimal doses of the studied starter cultures were established for the quality of haylage from cereal-leguminous green mass.

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