scholarly journals THE EFFECT OF ADDITION OF Lactobacillus plantarum S4512 ON THE MICROBIOLOGICAL AND CHEMICAL CHARACTERISTICS DURING SORGHUM (Sorghum bicolor L. Moench) FERMENTATION

2015 ◽  
Vol 35 (04) ◽  
pp. 449 ◽  
Author(s):  
Tyas Utami ◽  
Rifa Nurhayati ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Initial Population ◽  
Fermentation Time ◽  
Sorghum Flour ◽  
Proteolytic Bacteria ◽  
Acid Producing Bacteria

The aim of this study was to investigate the population of selected bacteria and some chemical characteristics during sorghum fermentation with the addition of Lactobacillus plantarum S4512. Proteolytic L. plantarum S4512 isolated from natural sorghum fermentation was added into sorghum fermentation. Sorghum flour was mixed with sterile water(1:2 w/v) and then was inoculated with 1% v/v (about 109 CFU/ml) culture of L. plantarum S4512. Fermentation was carried out at 37°C for 24 hours. As a control, natural sorghum fermentation without addition of a starter culture was carried out at 30°C for 24 hours. During fermentation time, the amount of bacteria, acid producing bacteria, coliform and proteolytic bacteria were monitored. The titratable acidity, pH, soluble protein, and proteolytic activity were also measured. Addition of L. plantarum S4512 increased significantly the initial population of total bacteria, lactic acidbacteria and proteolytic bacteria to 107 CFU/ml and suppressed the growth of coliforms indicated by siginificantly decline of coliforms population after 6 h fermentation. The production of acid was doubled of that in the naturalfermentation resulted in the lower pH to 3.14. Both natural sorghum fermentation and that with addition of proteolytic L. plantarum S4512 showed some proteolytic activities during fermentation.Keywords: Lactic acid bacteria, sorghum fermentation, proteolytic activity

scholarly journals Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

2018 ◽  
Vol 6 (2) ◽  
pp. 509-519
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Samuel Kuria Mbugua ◽  
Michael Wandayi Okoth ◽  
Patrick Gacheru ◽  
...  
Keyword(s):  
Starter Culture ◽  
Titratable Acidity ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Probiotic Properties ◽  
Maize Flour ◽  
Fermentation Time ◽  
Western Kenya ◽  
Cereal Products ◽  
Molecular Tests

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize

2006 ◽  
Vol 2 (1) ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Philip Roger Aidoo
Keyword(s):  
Water Absorption ◽  
Starter Culture ◽  
Textural Properties ◽  
Titratable Acidity ◽  
Fermentation Medium ◽  
Coconut Water ◽  
Acid Fermentation ◽  
Yellow Colour ◽  
Fermentation Time ◽  
Physico Chemical

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the fermentation process by acting as a starter culture to produce lower pH and higher acidity in the steeped:nixtamalized maize blends. The fermentation time significantly (p<0.05) influenced the pH, titratable acidity, water absorption capacity, colour and texture of the samples. The pH of all the blends decreased from 6.24 to 4.22 with a corresponding increase in titratable acidity from 0.009 to 0.036 g Lactic/100g sample during fermentation. There was however no significant (p<0.05) difference in the effect of fermentation medium on these indices. The samples with a higher percentage of nixtamalized maize had a deeper yellow colour, that is lower L – value (lightness) and higher b-values (yellowness) than the non- nixtamalized maize and this increased further with fermentation. The texture of the blends of steeped – nixtamalized maize generally decreased with increasing fermentation time for all samples fermented in water as well as in coconut water, however, the texture of the blends of steeped: nixtamalized maize for samples fermented in coconut water had relatively higher but comparable textural values. Maize can therefore be nixtamalized and fermented using both water and coconut water to effectively produce adequate souring or acids resulting in improved physico-chemical, functional and textural quality characteristics required for the processing of traditional fermented maize products.

scholarly journals Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

2017 ◽  
Vol 5 (3) ◽  
pp. 300-307 ◽  
Author(s):  
Alaa Niamah
Keyword(s):  
Proteolytic Activity ◽  
Storage Time ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Ph Values

The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus.

scholarly journals Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Food Research ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 312-319
Author(s):  
M.A.S. Esteban ◽  
L.E. Mopera ◽  
M.C.R. Oliveros ◽  
E.I. Dizon
Keyword(s):  
Lactic Acid ◽  
Organic Acid ◽  
Chemical Properties ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fermentation Time ◽  
Physico Chemical ◽  
Production And Consumption ◽  
Organic Acid Profile ◽  
Acid Producing Bacteria

Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

scholarly journals Microflora and Physical-Chemical Characteristics of Omani Laban

1999 ◽  
Vol 4 (2) ◽  
pp. 61
Author(s):  
N. Guizani ◽  
K. Al-Ramadani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Titratable Acidity ◽  
Fecal Coliforms ◽  
Chemical Characteristics ◽  
Microbiological Analysis ◽  
Physical Chemical ◽  
The Mean

Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.I2%, 2. 11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be predominantly mesophilic lactococci. and homofemenentative lactobacili. The mean Lactococci and lactobacilli counts were 1.3 x 10 8 and 2.4 x 10 6/ml respectively. The main microbial types involved in the manufacture of Omani laban were Lactoeoccus lactis ssp lactis. Lacrococcus locus ssp locus biov. Diacetylactis, Lactococcus lactis ssp, Cremoris. and Lactobacillus plantarum. Leuconostoc species were present in low proportion compared to other lactic acid bacteria. All Laban samples contained high yeast numbers and were highly contaminated with coliforms, and fecal coliforms.

Acid Production and Proteolytic Activity of Lactobacillus Strains Isolated from Dry Sausages

1988 ◽  
Vol 51 (6) ◽  
pp. 481-484 ◽  
Author(s):  
GRACIELA M. VIGNOLO ◽  
AIDA PESCE de RUIZ HOLGADO ◽  
GUILLERMO OLIVER
Keyword(s):  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Marked Decrease ◽  
Titratable Acidity ◽  
Group Iii ◽  
Group I ◽  
Different Temperatures ◽  
Dry Sausages

The acid-producing capacity and proteolytic activity of 13 strains of Lactobacillus plantarum and 5 strains of Lactobacillus casei isolated from dry sausages was determined at different temperatures and at different NaCl concentrations. Most strains exhibited a maximum acid-producing rate at 30°C. According to the acidification rate at this temperature, strains were divided into three rate groups: fast (I), medium (II) and slow (III), with titratable acidity values above 1.7, between 0.7 and 1.4, and below 0.7, respectively. The decrease in pH ranged between 3.1 and 3.95 according to the group to which the strains belonged. The addition of 3% NaCl produced a marked decrease in the rate of acidification for strains in group II, a slight decrease for those in group I and no effect for those in group III. The proteolytic activity of the strains under study reached a maximum at 40°C, with values between 5.2 and 10 mg% tyrosine released. At 30°C, and in the presence of 3% NaCl, the greatest activity (5.4 mg% tyrosine) was observed in L. plantarum GV 417 and the lowest (3.4 mg% tyrosine) in L. plantarum GV 420. A decrease of approximately 80% in proteolytic activity for all strains was observed in the presence of 5% NaCl.

scholarly journals Use of Lactobacillus plantarum as Starter Culture and Its Influence on Physicochemical, Microbiological, and Sensory Characteristics of Kunnu-Aya Produced from Sorghum and Tigernut

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
O. A. Olaoye ◽  
J. Ndife ◽  
V. I. Raymond
Keyword(s):  
Public Health ◽  
Quality Improvement ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Control Sample ◽  
Titratable Acidity ◽  
Public Health Significance ◽  
Health Significance ◽  
Uninoculated Control ◽  
General Acceptability

Kunun-aya is a traditional nonalcoholic beverage in the northern part of Nigeria, normally prepared from cereals. In this investigation Lactobacillus plantarum, isolated from fermenting kunun, was applied as starter culture during production of kunun-aya from varying combinations of sorghum and tigernut. The quality attributes of the product indicated increase in ash and protein contents of product inoculated with starter culture (PISC) over the uninoculated control sample (UCS). The highest values of 4.43% and 6.95% were recorded for ash and protein, respectively, in the product from fifty percent each of sorghum and tigernut (50SOR/50TIG). Titratable acidity was higher in PISC compared to UCS; the 50SOR/50TIG sample had the highest value of 0.92. The PISC recorded reduced counts of Salmonella, coliforms, and Staphylococci. The SCIS were preferred by panellists in the sensory attributes of appearance, aroma, taste, mouthfeel, and general acceptability. It was concluded that the use of L. plantarum as starter culture in the production of kunun-aya was advantageous as a result of enhanced nutritional, sensory, and microbial qualities recorded compared to UCS. Reduction in Salmonella, coliforms, and Staphylococci in PISC may be of public health significance. This on quality improvement of the traditional beverage has not been previously reported.

scholarly journals Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese

Genetika ◽  
2007 ◽  
Vol 39 (2) ◽  
pp. 125-138 ◽  
Author(s):  
Ljubisa Topisirovic ◽  
Katarina Veljovic ◽  
Amarela Terzic-Vidojevic ◽  
Ivana Strahinic ◽  
Milan Kojic
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Comparative Analysis ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Antimicrobial Compounds ◽  
Extracellular Proteinase ◽  
Gram Positive

Traditional artisan Zlatar cheese belongs to the group of white, semi hard home-made cheeses, which are produced from no pasteurized cow's milk, without addition of any known bacterial starter culture. In total, 253 Gram-positive and catalase negative lactic acid bacteria (LAB) were isolated. Results showed that 70 out of 253 analyzed isolates produced antimicrobial compounds known as bacteriocins. Most isolates from genera Lactococcus and Enterococcus, and isolates belonging to species Lactobacillus plantarum and Lb. brevis, do not synthesize extracellular proteinase. In contrast, isolates from subspecies Lb. paracasei subsp. paracasei showed very good proteolytic activity. It was observed that good proteolytic activity of isolates was not in correlation with their good antimicrobial activity in the most of isolates.

scholarly journals Teff-Based Probiotic Functional Beverage Fermented with Lactobacillus rhamnosus and Lactobacillus plantarum

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2333
Author(s):  
Sendeku Takele Alemneh ◽  
Shimelis Admassu Emire ◽  
Bernd Hitzmann
Keyword(s):  
Lactobacillus Plantarum ◽  
Alcoholic Beverage ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Ph Control ◽  
Lactobacillus Rhamnosus Gg ◽  
Single Strain ◽  
Fermentation Time ◽  
Functional Beverages ◽  
Acetic Acids

Consumers are demanding healthier foods, and the increasing drawbacks associated with dairy-based products have driven efforts to find plant-based probiotic alternatives. Consequently, this study aimed to evaluate the suitability of a teff-based substrate for delivering the potential probiotics, Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) with a view to developing probiotic functional beverages. Single-strain and mixed-strain fermentations were performed without any pH control. In single-strain fermentation, LA6 grew to 8.157–8.349 log cfu/mL. Titratable acidity (TA) and pH were measured between 0.513–1.360 g/L and 4.25–3.91, respectively. The explored optimum variables were fermentation time (15 h) and inoculum (6 log cfu/mL). As a result of fermentation, maltose and glucose decreased, but lactic and acetic acids increased. In mixed-strain fermentation, LGG and LA6 were able to grow to 8.247 and 8.416 log cfu/mL, respectively. The pH, TA, lactic, and acetic acids varied between 6.31–3.92, 0.329–1.501 g/L, 0–1672 mg/L, and 20–231.5 mg/L, respectively. In both fermentations, microbial growth reached the stationary phase close to a pH of 4.21–4.82 while sugars were not consumed completely. Less than 5% ethanol was detected, which indicated a non-alcoholic beverage. A combination of the two evaluated lactobacilli strains reduced fermentation time. In conclusion, a substrate made of whole grain teff flour without any supplement could be used as a substrate to produce functional probiotic beverages.

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