Comprehensive Utilization of Electro-Activated Whey-Based Media in the Cell Growth, Metabolites Production and Aroma Compounds Synthesis Using a Starter Culture Originated from Kefir Grain

2021 ◽  
Author(s):  
Ahasanul Karim ◽  
Mohammed Aider
Keyword(s):  
Cell Growth ◽  
Starter Culture ◽  
Aroma Compounds ◽  
Comprehensive Utilization ◽  
Kefir Grain ◽  
Metabolites Production

scholarly journals Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

2015 ◽  
Vol 98 (3) ◽  
pp. 1517-1525 ◽  
Author(s):  
O. Gul ◽  
M. Mortas ◽  
I. Atalar ◽  
M. Dervisoglu ◽  
T. Kahyaoglu
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Lactobacillus kefiranofaciens: From Isolation and Taxonomy to Probiotic Properties and Applications

2021 ◽  
Vol 9 (10) ◽  
pp. 2158
Author(s):  
Marina Georgalaki ◽  
Georgia Zoumpopoulou ◽  
Rania Anastasiou ◽  
Maria Kazou ◽  
Effie Tsakalidou
Keyword(s):  
Bacterial Species ◽  
Starter Culture ◽  
Blood Lipid ◽  
Growth Conditions ◽  
Water Soluble ◽  
Growth Media ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Kefir Grain ◽  
Health Promoting

One of the main lactic acid bacterial species found in the kefir grain ecosystem worldwide is Lactobacillus kefiranofaciens, exhibiting strong auto-aggregation capacity and, therefore, being involved in the mechanism of grain formation. Its occurrence and dominance in kefir grains of various types of milk and geographical origins have been verified by culture-dependent and independent approaches using multiple growth media and regions of the 16S rRNA gene, respectively, highlighting the importance of their combination for its taxonomic identification. L. kefiranofaciens comprises two subspecies, namely kefiranofaciens and kefirgranum, but only the first one is responsible for the production of kefiran, the water-soluble polysaccharide, which is a basic component of the kefir grain and famous for its technological as well as health-promoting properties. L. kefiranofaciens, although very demanding concerning its growth conditions, can be involved in mechanisms affecting intestinal health, immunomodulation, control of blood lipid levels, hypertension, antimicrobial action, and protection against diabetes and tumors. These valuable bio-functional properties place it among the most exquisite candidates for probiotic use as a starter culture in the production of health-beneficial dairy foods, such as the kefir beverage.

scholarly journals SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

2020 ◽  
Vol 58 (2) ◽  
pp. 128-137
Author(s):  
Deni Kostelac ◽  
Ivančica Delaš ◽  
Jadranka Frece ◽  
Marko Jelić ◽  
Iva Čanak ◽  
...  
Keyword(s):  
Solid Phase ◽  
Starter Culture ◽  
Principal Component ◽  
Aroma Compounds ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
Gas Chromatography Mass Spectrometry ◽  
Traditional Cheese ◽  
Principal Component Analyses

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

scholarly journals Immunological effects of Kefir produced from Kefir grains versus starter cultures when fed to mice

2018 ◽  
Vol 8 (8) ◽  
pp. 367 ◽  
Author(s):  
Funda Davras ◽  
Zeynep Banu Guzel-Seydim ◽  
Tugba Kok Tas
Keyword(s):  
Immune System ◽  
Starter Culture ◽  
Acetic Acid Bacteria ◽  
Interleukin 10 ◽  
Starter Cultures ◽  
Interleukin 12 ◽  
Control Group ◽  
Kefir Grain ◽  
Kefir Grains

Background: Natural kefir grains have a unique microbiota. The structure contains lactic acid bacteria (LAB), acetic acid bacteria and yeast in specific ratios in a polysaccharide matrix. Authentic kefir is produced by a traditional method using kefir grains cultured in milk. In contrast, starter cultures are used instead of kefir grains in the industry. The commercial kefir starter cultures used are limited and often very different from the kefir grain microbiota.  The resultant commercial “kefir” is just a fermented drink containing some probiotic microorganisms and does not possess the same microbial population or chemical and physical characteristics of authentic kefir.  The aim of this project was to determine and compare the effects on the mouse immune system of kefir produced using natural kefir grain versus commercial kefir produced by starter culture.Methods:  Kefir produced with different cultures was fed to Balb/c mice (6-8 weeks, 20-25 grams, male) by gavage for two weeks at 300 μl/day. Intestinal tissues were collected from sacrificed mice at the end of the trial.  The control group of mice (CNI group) were fed with phosphate buffered saline (PBS).  The experimental treatments were mice fed mice fed authentic kefir produced using kefir grains (KGI group) and mice fed kefir produced using starter culture (STI group). Immunoglobulin (Ig) A, Immunoglubulin G, Interleukin (IL)-4, Interleukin-10, Interleukin-12, Toll Like Receptor (TLR)-4 were analyzed immunologically in intestinal fluid samples. Results: Results indicated that IgA values were 60.87, 72.78 and 55.31 ng/mL; IgG values were 26.59, 38.90 and 29.44 ng/mL; IL-4 values were 84, 40.28 and 53.28 pg/mL; IL-10 values were 110.98, 175.91 and 134.77 pg/mL; IL-12 values were 53.90, 22.93 and 24.75 pg/mL; TLR-4 values were 0.53, 0.43 and 1.37 ng/mL, for the CNI, KGI and STI groups, respectively.Conclusion: The high probiotic content of grain kefir had the ability to modulate many immunological mechanisms.Keywords: immune system, in vivo, kefir grain, probiotic, starter kefir culture

scholarly journals Molecular and Functional Analyses of themetC Gene of Lactococcus lactis, Encoding Cystathionine β-Lyase

2000 ◽  
Vol 66 (1) ◽  
pp. 42-48 ◽  
Author(s):  
María Fernández ◽  
Wim van Doesburg ◽  
Ger A. M. Rutten ◽  
Joey D. Marugg ◽  
Arno C. Alting ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Expression System ◽  
Starter Culture ◽  
High Capacity ◽  
Fold Increase ◽  
Aroma Compounds ◽  
Cysteine Synthase ◽  
Lyase Activity ◽  
Flavor Development ◽  
Functional Analyses

ABSTRACT The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be essential for flavor development. Cystathionine β-lyase (CBL) can convert cystathionine to homocysteine but is also able to catalyze an α,γ elimination. With methionine as a substrate, it produces volatile sulfur compounds which are important for flavor formation in Gouda cheese. ThemetC gene, which encodes CBL, was cloned from theLactococcus lactis model strain MG1363 and from strain B78, isolated from a cheese starter culture and known to have a high capacity to produce volatile compounds. The metC gene was found to be cotranscribed with a downstream cysK gene, which encodes a putative cysteine synthase. The MetC proteins of both strains were overproduced in strain MG1363 with the NICE (nisin-controlled expression) system, resulting in a >25-fold increase in cystathionine lyase activity. A disruption of the metCgene was achieved in strain MG1363. Determination of enzymatic activities in the overproducing and knockout strains revealed that MetC is essential for the degradation of cystathionine but that at least one lyase other than CBL contributes to methionine degradation via α,γ elimination to form volatile aroma compounds.

Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K

1999 ◽  
Vol 65 (3) ◽  
pp. 974-981 ◽  
Author(s):  
Frédéric Leroy ◽  
Luc de Vuyst
Keyword(s):  
Cell Growth ◽  
Starter Culture ◽  
Bacteriocin Production ◽  
Physical Factors ◽  
Bacteriocin Activity ◽  
Primary Metabolite ◽  
Lactobacillus Sake ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

ABSTRACT Sakacin K is an antilisterial bacteriocin produced byLactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth. The data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and pH on microbial behavior. The model was validated successfully for all components. However, the specific bacteriocin production rate seemed to have an upper limit. Both cell growth and bacteriocin activity were very much influenced by changes in temperature and pH. The production of biomass was closely related to bacteriocin activity, indicating primary metabolite kinetics, but was not the only factor of importance. Acidity dramatically influenced both the production and the inactivation of sakacin K; the optimal pH for cell growth did not correspond to the pH for maximal sakacin K activity. Furthermore, cells grew well at 35°C but no bacteriocin production could be detected at this temperature. L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of dry fermented sausages are optimal for the production of sakacin K.

scholarly journals Draft Genome Sequence ofLactococcus lactissubsp.lactisbv. diacetylactis CRL264, a Citrate-Fermenting Strain

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Federico Zuljan ◽  
Martín Espariz ◽  
Victor S. Blancato ◽  
Luis Esteban ◽  
Sergio Alarcón ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Genome Sequence ◽  
Genome Analysis ◽  
Draft Genome ◽  
Starter Culture ◽  
Aroma Compounds ◽  
Draft Genome Sequence ◽  
The World

We report the draft genome sequence ofLactococcus lactissubsp.lactisbv.diacetylactis CRL264, a natural strain isolated from artisanal cheese from northwest Argentina.L. lactissubsp.lactisbv.diacetylactis is one of the most important microorganisms used as starter culture around the world. The CRL264 strain constitutes a model microorganism in the studies on the generation of aroma compounds (diacetyl, acetoin, and 2,3-butanediol) by lactic acid bacteria. Our genome analysis shows similar genetic organization to other available genomes ofL. lactisbv. diacetylactis strains.

The use of Yeast‐Rich Kefir Grain as a Starter Culture in Bread Making

2021 ◽  
Author(s):  
Fatma Ataç ◽  
Bilge Ertekin Filiz ◽  
Zeynep B. Guzel‐Seydim
Keyword(s):  
Starter Culture ◽  
Bread Making ◽  
Kefir Grain
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