scholarly journals Influence of sea buckthorn juice addition on the growth of microbial food cultures

2021 ◽  
Vol 14 (1) ◽  
pp. 25-31
Author(s):  
Svetlana Schubertová ◽  
Zuzana Burčová ◽  
Mária Greifová ◽  
Marianna Potočňáková ◽  
Lívia Janotková ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Medium ◽  
Ph Value ◽  
Dairy Product ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Microbial Cultures

Abstract The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Monika Kocková ◽  
Monika Dilongová ◽  
Eva Hybenová ◽  
L’ubomír Valík
Keyword(s):  
Organic Acids ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Colony Form ◽  
Cell Counts ◽  
The Stability ◽  
And Storage

The aim of the present work was to evaluate suitability of cereals and pseudocereals for the development of new probiotic foods and to evaluate the stability of cereal and pseudocereal porridges fermented by probiotic strainLactobacillus rhamnosusGG. Ten samples of cereals and pseudocereals obtained from Slovak mill house and markets were used in this work. A mixture of each cereal and pseudocereal samples with water (10% w/v) was inoculated after sterilization with coequal number ofLactobacillus rhamnosusGG, to obtain approximately 5-6 log colony form units per gram of suspensions. Fermentation was led at 37°C during 10 hours. Fermented suspensions were stored for 21 days at 5°C. Monitoring of cell counts, pH value, and concentration of organic acids during fermentation and storage was done.

scholarly journals Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

2021 ◽  
Vol 247 (3) ◽  
pp. 719-736
Author(s):  
Niko Markkinen ◽  
Oskar Laaksonen ◽  
Baoru Yang
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Raw Material ◽  
Before And After ◽  
Different Strains ◽  
And Control ◽  
Lower Loss ◽  
Fruity Odor ◽  
Odor Descriptors

AbstractMalolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.

scholarly journals Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Fereshteh Falah ◽  
Alireza Vasiee ◽  
Farideh Tabatabaee Yazdi ◽  
Behrooz Alizadeh Behbahani
Keyword(s):  
Functional Foods ◽  
Dairy Product ◽  
Antimicrobial Effect ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Fermented Food ◽  
Antimicrobial Compounds ◽  
Normal Range ◽  
Physiochemical Properties ◽  
Viable Cells

Nowadays, production of functional foods has become very essential. Inulin is one of the most functional hydrocolloid compounds used in such products. In the present study, the production of a synbiotic yogurt containing 1, 2.5, and 5% ( w / v ) inulin has been investigated. The yogurt was fermented with Lactobacillus brevis PML1 derived from Tarkhineh, an Iranian cereal-dairy fermented food. Furthermore, the physicochemical properties, antioxidant activity, sensory attributes, and microbial viability properties were investigated on the 0th, 7th, and 14th days of storage after fermentation. The viable cells of L. brevis PML1 reached 108 CFU/g, and the product resisted to simulated digestive juices. Moreover, the synbiotic yogurt impressively increased the production of antimicrobial compounds and had the most profound antimicrobial effect on S. typhimurium. The physiochemical properties were in the normal range, and the fat content of the synbiotic yogurt was reduced remarkably. The antioxidant capacity of the fermented yogurt was significantly increased ( p < 0.05 ), which was equal to those of DPPH ( 69.18 ± 1.00 % ) and BHA ( 89.16 ± 2.00 % ). The viability of L. brevis PML1 was increased during storage. Sensory analysis showed that there were significant differences in terms of the impressive parameters between the samples and the control ( p < 0.05 ). Addition of 2.5% inulin not only improved the physical properties but also retained the viability of the probiotic after 14 days of storage, in addition to the viability of L. brevis with a viability count above 6 log CFU/g in the yogurt. Therefore, a novel synbiotic product containing L. brevis PML1, which can exert the desired properties, can be used as a suitable carrier for the delivery of the probiotic strain, exerting its beneficial health effects.

scholarly journals Legumes as Potential Plants for Probiotic Strain Lactobacillus rhamnosus GG

2015 ◽  
Vol 63 (5) ◽  
pp. 1505-1511 ◽  
Author(s):  
Monika Petruláková ◽  
Ľubomír Valík
Keyword(s):  
Metabolic Activity ◽  
Ph Value ◽  
Mechanistic Model ◽  
Lactobacillus Rhamnosus ◽  
Storage Period ◽  
Probiotic Strain ◽  
Chickpea Flour ◽  
White Bean ◽  
Red Bean ◽  
And Storage

The aim of the study was evaluation of growth and metabolic activity of Lactobacillus rhamnosus GG during fermentation of leguminous porridges (soybean flour, soybean, chickpea flour, chickpea, white bean, red bean, speckled bean, green lentil, husked lentil, yellow pea), and the evaluation of their stability during storage. A mixture of leguminous sample with water was inoculated after sterilization with equal number of L. rhamnosus GG, to obtain 5 log cfu/g in the porridge. Fermentation was led at 37 °C during 10 hours and storage at 5 °C for 21 days. Monitoring of the lactobacilli counts, pH value, and concentration of organic acids during fermentation and storage was done. Calculation of growth and metabolic parameters during fermentation and storage period was performed by the mechanistic model of Baranyi and Roberts. L. rhamnosus GG was able to grow up to 6.8–7.9 log cfu/g during fermentation, cell density during storage period was stable, except whole soybean, yellow pea and red bean. Metabolic activity of L. rhamnosus GG during fermentation caused decrease of pH value to the final 5.6–6.0, increase of lactic and acetic acid concentration to 89.3–341.7 mg/kg and 129.2–525.2 mg/kg, respectively. During storage period, metabolic activity of L. rhamnosus GG continued.

Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese

2008 ◽  
Vol 54 (3) ◽  
pp. 218-228 ◽  
Author(s):  
Ségolène Henri-Dubernet ◽  
Nathalie Desmasures ◽  
Micheline Guéguen
Keyword(s):  
Lactobacillus Plantarum ◽  
Gel Electrophoresis ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Bromocresol Green ◽  
Camembert Cheese ◽  
De Man

The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man – Rogosa – Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction – temperature gradient gel electrophoresis (PCR–TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR–TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus helveticus , a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus , Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis , Lactobacillus kefiri , and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.

scholarly journals Silage Bacteriology I. Water Activity and Temperature Relationships of Silage Strains of Lactobacillus Plantarum, Lactobacillus Brevis, and Pediococcus Cerevisiae

1963 ◽  
Vol 16 (3) ◽  
pp. 606 ◽  
Author(s):  
GW Lanigan
Keyword(s):  
Lactobacillus Plantarum ◽  
Water Activity ◽  
Growth Medium ◽  
Growth Rates ◽  
Lactobacillus Brevis ◽  
Logarithmic Growth

Logarithmic growth rates and apparent lag periods of Lb. plantarum, Lb. brevi8, and P. cere'Visiae are relatively resistant to lowering of the water activity of the growth medium. At 30�C, limiting water activity values for growth of these sp~cies have been found to be 0�920-0� 930, 0'945-0�950, and 0�930-0�940, respectively. No appreciable interaction of water activity and temperature, in relation to growth of these bacteria, could be demonstrated.

Lactobacillus plantarum A7, a Potential Probiotic Strain from Infant fecal Flora

2017 ◽  
Vol 06 (11) ◽  
Author(s):  
Golnoush Madani ◽  
Maryam Mirlohi ◽  
Sabiheh Soleimanain-Zad ◽  
Parham Hosseini ◽  
Mina Babashahi
Keyword(s):  
Lactobacillus Plantarum ◽  
Probiotic Strain ◽  
Fecal Flora

scholarly journals Application of Selected Inoculant Producing Antifungal and Fibrinolytic Substances on Rye Silage with Different Wilting Time

Processes ◽  
2021 ◽  
Vol 9 (5) ◽  
pp. 879
Author(s):  
Seong-Shin Lee ◽  
Jeong-Seok Choi ◽  
Dimas Hand Vidya Paradhipta ◽  
Young-Ho Joo ◽  
Hyuk-Jun Lee ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Dry Matter ◽  
Lactobacillus Brevis ◽  
Neutral Detergent Fiber ◽  
Dry Matter Digestibility ◽  
Fiber Digestibility ◽  
Aerobic Stability ◽  
Commercial Inoculant

This research was conducted to determine the effects of selected inoculant on the silage with different wilting times. The ryes were unwilted or wilted for 12 h. Each rye forage was ensiled for 100 d in quadruplicate with commercial inoculant (Lactobacillus plantarum sp.; LPT) or selected inoculant (Lactobacillus brevis 100D8 and Leuconostoc holzapfelii 5H4 at 1:1 ratio; MIX). In vitro dry matter digestibility and in vitro neutral detergent fiber digestibility were highest in the unwilted MIX silages (p < 0.05), and the concentration of ruminal acetate was increased in MIX silages (p < 0.001; 61.4% vs. 60.3%) by the increase of neutral detergent fiber digestibility. The concentration of ruminal ammonia-N was increased in wilted silages (p < 0.001; 34.8% vs. 21.1%). The yeast count was lower in the MIX silages than in the LPT silages (p < 0.05) due to a higher concentration of acetate in MIX silages (p < 0.05). Aerobic stability was highest in the wilted MIX silages (p < 0.05). In conclusion, the MIX inoculation increased aerobic stability and improved fiber digestibility. As a result of the wilting process, ammonia-N in silage decreased but ruminal ammonia-N increased. Notably, the wilted silage with applied mixed inoculant had the highest aerobic stability.

scholarly journals NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum

2021 ◽  
pp. 130630
Author(s):  
N. Markkinen ◽  
R. Pariyani ◽  
J. Jokioja ◽  
M. Kortesniemi ◽  
O. Laaksonen ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Sea Buckthorn
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