Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid bacteria had high counts in the fermentation. Phytase activity was demonstrated in starter cultures made of lactic acid bacteria and yeast isolates, the most interesting of which were Saccharomyces cerevisiae combined with Lactobacillus plantarum and Leuconostoc mesenteroides

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

Journal of Advances in Microbiology ◽

10.9734/jamb/2021/v21i1130405 ◽

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.

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Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production

Journal of Food Science and Technology ◽

10.1007/s13197-019-03864-w ◽

2019 ◽

Vol 56 (9) ◽

pp. 3969-3979

Author(s):

Fernanda Corrêa Leal Penido ◽

Carmen de Oliveira Goulart ◽

Yara Cristina Fidelis Galvão ◽

Carolina Vasconcelos Teixeira ◽

Roseane Batitucci Passos de Oliveira ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cassava Starch ◽

Starter Cultures ◽

Starch Production

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β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

Foods ◽

10.3390/foods10030547 ◽

2021 ◽

Vol 10 (3) ◽

pp. 547

Author(s):

Julia A. Bockwoldt ◽

Johanna Fellermeier ◽

Emma Steffens ◽

Rudi F. Vogel ◽

Matthias A. Ehrmann

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Specific Detection ◽

Sensory Panel ◽

Baked Goods ◽

Sourdough Bread ◽

Life Improvement ◽

Quality And Shelf Life

Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As promising starter cultures Levilactobacillus (L.) brevis TMW (Technische Mikrobiologie Weihenstephan) 1.2112 and Pediococcus (P.) claussenii TMW 2.340 produce O2-substituted (1,3)-β-d-glucan upon fermenting wheat and rye doughs. In this study, we have evaluated methods for bacterial β-glucan quantification, identified parameters influencing the β-glucan yield in fermented sourdoughs, and evaluated the sourdough breads by an untrained sensory panel. An immunological method for the specific detection of β-glucan proved to be suitable for its quantification, and changes in the fermentation temperature were related to higher β-glucan yields in sourdoughs. The sensory analysis resulted in an overall acceptance of the wheat and rye sourdough breads fermented by L.brevis and P.claussenii with a preference of the L. brevis fermented wheat sourdough bread and tart-flavored rye sourdough bread.

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The influence of starter cultures on the lactic acid bacteria microbiota of Petrovac sausage

Italian Journal of Food Science ◽

10.15586/ijfs.v33i2.1918 ◽

2021 ◽

Vol 33 (2) ◽

pp. 24-34

Author(s):

Bojana Milicevic ◽

Vladimir Tomović ◽

Bojana Danilović ◽

Dragiša Savić

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Molecular Identification ◽

Leuconostoc Mesenteroides ◽

Starter Culture ◽

Starter Cultures ◽

16S Ribosomal Dna ◽

Colony Forming Unit ◽

Temperature Ranges ◽

Phenotypic Tests

Petrovac sausage (Petrovská klobása) is a high-quality fermented dry sausage produced traditionally in the municipality of Ba?ki Petrovac (Vojvodina, Serbia). The product is characterised by specific and recognised texture, aroma and colour, produced without additives or preservatives. Lactic acid bacteria (LAB) microbiota plays an important role in production of the sausage. The aim of the paper is to monitor the changes in LAB during the production of Petrovac sausage. Samples of sausages were prepared without and with the addition of starter culture Staphylococcus xylosus as well as combined starter culture Lactiplantibacillus plantarum and S. xylosus, and produced at two different temperature ranges. A total number of 495 strains were isolated from 33 samples of Petrovac sausage during 120 days of production process. Characterisation of the isolates was performed by phenotypic tests, while molecular identification of the representative strains was done by 16S ribosomal DNA sequencing. The total number of LAB was about 8 log (Colony Forming Unit (CFU))/g in all samples, while the number of staphylococci was about 4 log CFU/g. Molecular identification confirmed that all isolates belonged to the following species: Levilactobacillus brevis, Leuconostoc mesenteroides, Lactiplantibacillus plantarum and Pediococcus pentosaceus. Lactobacilli and Leuconostoc spp. dominate the total LAB strains, while P. pentosaceus was isolated at the lowest frequency.

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Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

FEMS Microbiology Letters ◽

10.1093/femsle/fnaa066 ◽

2020 ◽

Vol 367 (8) ◽

Author(s):

Pietro Barbaccia ◽

Nicola Francesca ◽

Rosalia Di Gerlando ◽

Gabriele Busetta ◽

Giancarlo Moschetti ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Starter Cultures ◽

Biochemical Traits ◽

Grape Polyphenols ◽

Dairy Traits ◽

Physiological And Biochemical ◽

By Products ◽

Cheese Production

ABSTRACT The present work was developed to select lactic acid bacteria (LAB) to be used as starter cultures in functional cheese production. The indigenous milk LAB populations were isolated from fermented raw ewes’ milks (four bulks) added with 0.5 mg/mL of nine polyphenols commonly found in winery by-products. After 48 h of fermentation, all milks were characterized by an increase of LAB levels of about 3–4 Log cycles. All different colonies were purified and characterized for the main physiological and biochemical traits and then differentiated genetically at strain level and identified. Ten species belonging to the LAB genera Lactobacillus, Streptococcus, Enterococcus, Leuconostoc and Lactococcus were identified. Only Lactococcus lactis and Leuconostoc mesenteroides strains were evaluated for the technological traits including acidification and autolytic kinetics, diacetyl formation, exopolysaccharide production and generation of antimicrobial compounds. A total of four strains (Mise36, Mise94 Mise169 and Mise190) belonging to Lc. lactis displayed potential for production of cheeses containing grape polyphenols.

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Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

Food Research ◽

10.26656/fr.2017.5(2).471 ◽

2021 ◽

Vol 5 (2) ◽

pp. 155-163

Author(s):

O. Zongo ◽

U. Zongo ◽

H. Cisse ◽

B. Kagambega ◽

B. Tarnagda ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Burkina Faso ◽

16S Rdna ◽

Leuconostoc Mesenteroides ◽

28S Rdna ◽

Pichia Kudriavzevii ◽

Palm Wine ◽

Borassus Aethiopum

In Burkina Faso, the Palmyra Palm Borassus aethiopum Mart. grows wild and gives natural stands in Central-Eastern and Eastern regions. The sap collected traditionally ferments spontaneously and is a rich medium that allows the growth of different microorganisms. This study aimed to identify yeasts and lactic acid bacteria (LAB) isolated from Borassus aethiopum Mart. fresh and fermented sap in Burkina Faso. A total of ninety strains including thirty LAB and sixty yeasts were isolated in the fresh and fermented sap. The isolates were characterized using standard biochemical method and sequencing of the V1 to V6 region of 16S rDNA of LAB and 28S rDNA of yeasts. The neighbour-joining method was used for the construction of phylogenetic tree with MEGA X software. After biochemical characterization and sequencing of the V1 to V6 region of 16S rDNA, twenty LAB strains (67%) were identified as Leuconostoc mesenteroides, seven (23%) as Enterococcus sp. and three (10%) as Enterococcus gilvus. Sequencing of the yeast 28S rDNA showed that 63% of the strains were Saccharomyces cerevisiae and 37% Pichia kudriavzevii. Leuconostoc mesenteroides and Saccharomyces cerevisiae are commonly isolated from several palm sap or wine of palm trees, but Enterococcus sp. and Pichia kudriavzevii are not commonly detected in palm wine. The LAB species Enterococcus gilvus identified in our study has not yet been isolated previously in palm wine. The yeasts and LAB isolated from Borassus aethiopum sap are the main microorganisms responsible for sap fermentation and could be used for several biotechnological applications.

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Microbial changes during the fermentation of baobab (Adansoniadigitata) fruit pulp yoghurt

Bayero Journal of Pure and Applied Sciences ◽

10.4314/bajopas.v13i2.16 ◽

2021 ◽

Vol 13 (2) ◽

pp. 117-124

Author(s):

J. D. Zumunta ◽

A. F. Umar ◽

V. Agbo

Keyword(s):

Saccharomyces Cerevisiae ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Bacillus Species ◽

Fruit Pulp ◽

Fermentation Time ◽

And Control

This study was conducted to assess the microbial changes during the fermentation of Baobab (Adansoniadigitata)fruit pulp yoghurt. The Baobab fruit pulp yoghurt was prepared in the Laboratory using the conventional method. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures while a control was produced without the starter cultures. de Man Rogosa Sharpe (MRS) agar was used to culture lactic acid bacteria. The microbialload, succession and percentage occurrences were determined using standard methods. The total aerobic bacterial count wasfound to be within the range of 1.9x103 - 1.4x105 cfu/ml. The Lactic acid bacteria and fungal count ranges were 4.5 x 103 - 7.5 x 103 cfu/ml and 8.0 x 101 – 2.8 x 104 cfu/ml respectively. At the end of fermentation time, there was significant difference between the test and control Baobab yoghurt at P<0.05. Lactic acid bacteria recorded the highest count of 6.2 x 104 and 7.5 x 103 cfu/ml in the test and control respectively. Bacillus species , Staphylococcus aureus, Lactobacillus bulgaricus,Streptococcus thermophilus and Micrococcus species were the bacteria isolated while the fungal isolates were Saccharomyces cerevisiae and Hansenula species. Lacbacillusbulgaricus, Streptococcus thermophilus, Bacillus species and Saccharomyces cerevisiae were the only microorganisms found at the end of fermentation time. The study obtained low microbial count and isolated less number and type of microorganisms from Baobab fruit pulp yoghurt because of the antimicrobial effect of baobab pulp and pasteurization treatment.Based on the results of this study, Baobab fruit pulp yoghurt can be said to be of good microbiologicalquality for human consumption. The industrial use of Baobab fruit pulp in the production of yoghurt is recommended.

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Effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures in lower salt concentration fermentation on the sauerkraut quality

Food Research ◽

10.26656/fr.2017.4(4).029 ◽

2020 ◽

Vol 4 (4) ◽

pp. 1038-1044

Author(s):

E. Zubaidah ◽

I. Susanti ◽

S.S. Yuwono ◽

A.P. Rahayu ◽

I. Srianta ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Salt Concentration ◽

Total Phenolic Content ◽

Leuconostoc Mesenteroides ◽

Phenolic Content ◽

Starter Cultures ◽

Total Phenolic ◽

Total Acidity

This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality. Fresh cut cabbage was fermented with different starter cultures (L. plantarum, L. mesenteroides or the combination) at different lower salt concentration (0.5% or 1%) at 28oC for 5 days. The obtained sauerkrauts were subjected to evaluation of the quality i.e. total lactic acid bacteria, pH, total acidity, total phenolic content and DPPH scavenging activity analysis. The sulforaphane content analysis was performed by using LC-MS. The starter cultures increased total lactic acid bacteria, total acidity and decreased pH. L. mesenteroides resulted in the highest total phenolic content and the lowest IC50 value. Sauerkraut with the addition of L. mesenteroides contains sulforaphane higher 848.65 ng/g than that of control 776.47 ng/g. The results analysis of LC-MS also detected another compound, namely 2-phenethyl isothiocyanate, an antimicrobial compound. The sauerkraut is potential in functional food development with antiproliferative, antiinflammatory, antioxidant, and anti-cancer activities.

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Discovering the Influence of Microorganisms on Wine Color

Frontiers in Microbiology ◽

10.3389/fmicb.2021.790935 ◽

2021 ◽

Vol 12 ◽

Author(s):

Rosanna Tofalo ◽

Giovanna Suzzi ◽

Giorgia Perpetuini

Keyword(s):

Saccharomyces Cerevisiae ◽

Cell Wall ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Mixed Fermentation ◽

Wine Production ◽

Fermentation Products ◽

Wine Color ◽

Strain Dependent

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non-Saccharomyces yeasts, whereas Saccharomyces cerevisiae is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of S. cerevisiae alone or in mixed fermentation with non-Saccharomyces species that produce wines with significant differences in chemical composition. During vinification wine color can be influenced by yeasts interacting with anthocyanin. Yeasts can influence wine phenolic composition in different manners: direct interactions—cell wall adsorption or enzyme activities—and/or indirectly—production of primary and secondary metabolites and fermentation products. Some of these characteristics are heritable trait in yeast and/or can be strain dependent. For this reason, the stability, aroma, and color of wines depend on strain/strains used during must fermentation. Saccharomyces cerevisiae or non-Saccharomyces can produce metabolites reacting with anthocyanins and favor the formation of vitisin A and B type pyranoanthocyanins, contributing to color stability. In addition, yeasts affect the intensity and tonality of wine color by the action of β-glycosidase on anthocyanins or anthocyanidase enzymes or by the pigments adsorption on the yeast cell wall. These activities are strain dependent and are characterized by a great inter-species variability. Therefore, they should be considered a target for yeast strain selection and considered during the development of tailored mixed fermentations to improve wine production. In addition, some lactic acid bacteria seem to influence the color of red wines affecting anthocyanins’ profile. In fact, the increase of the pH or the ability to degrade pyruvic acid and acetaldehyde, as well as anthocyanin adsorption by bacterial cells are responsible for color loss during malolactic fermentation. Lactic acid bacteria show different adsorption capacity probably because of the variable composition of the cell walls. The aim of this review is to offer a critical overview of the roles played by wine microorganisms in the definition of intensity and tonality of wines’ color.

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Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudzuk) during fermentation

Genetika ◽

10.2298/gensr1503819c ◽

2015 ◽

Vol 47 (3) ◽

pp. 819-832 ◽

Cited By ~ 3

Author(s):

Josip Colo ◽

Sanja Mihajlovic ◽

Maja Tolinacki ◽

Mersiha Alkic ◽

Dusanka Popovic ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Lactococcus Lactis ◽

Leuconostoc Mesenteroides ◽

Starter Cultures ◽

Fermented Sausage ◽

Enterococcus Durans ◽

Dry Fermented Sausage ◽

Rdna Sequencing

Bosnian sudzuk is a dry fermented sausage produced in a rural household near the town of Visoko in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a traditional way without the addition of a starter cultures. To identify lactic acid bacteria (LAB), a total number of 160 Lstrains were isolated from five samples of Bosnian sudzuk collected over 28 days of fermentation. Preliminary identification by phenotypic tests and 16S rDNA sequencing were performed for all 160 of the Lisolates. Identification of Lstrains from traditionally produced Bosnian sausage at the species level revealed the presence of six genera: Lactococcus sp., Enterococcus sp., Leuconostoc sp., Lactobacillus sp., Pediococcus sp. and Weissella sp.. Among the 15 distinct species identified, the species Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus lactis, Enterococcus faecalis and Enterococcus durans were present throughout the entire process of fermentation. Leuconostoc mesenteroides, Lactobacillus plantarum and Lactococcus lactis prevailed, with 21.8%, 19.3% and 13.1%, respectively, of total Lstrains during the entire fermentation process. Significant negative correlations (r = 0.892 and r = 0.829, respectively) between the presence of Weissella sp. and Lactobacillus sp., and between the presence of Weissella sp. and Lactococcus sp. were recorded. Lactobacillus plantarum, Enterococcus durans and Leuconostoc mesenteroides were the best producers of aromogenic compounds while 32.3% of Lactobacillus plantarum and 28.6% of Leuconostoc mesenteroides were produced exopolysaccharides.

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