Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC.

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Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽

10.3390/foods10081737 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1737

Author(s):

Wendy Franco ◽

Sergio Benavides ◽

Pedro Valencia ◽

Cristian Ramírez ◽

Alejandra Urtubia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Regional Growth ◽

Starter Culture ◽

Growth Conditions ◽

Microbial Evolution ◽

Spontaneous Fermentation ◽

Wine Production ◽

Grape Juices ◽

Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

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Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

BMC Microbiology ◽

10.1186/s12866-019-1618-0 ◽

2019 ◽

Vol 19 (1) ◽

Cited By ~ 7

Author(s):

Elizaveta Gavrilova ◽

Elizaveta Anisimova ◽

Alsu Gabdelkhadieva ◽

Elena Nikitina ◽

Adel Vafina ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Foodborne Pathogens ◽

Pathogenic Bacteria ◽

Starter Culture ◽

Raw Milk ◽

Raw Material ◽

Plant Materials ◽

Organoleptic Characteristics ◽

Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

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Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

Microorganisms ◽

10.3390/microorganisms7050147 ◽

2019 ◽

Vol 7 (5) ◽

pp. 147 ◽

Cited By ~ 3

Author(s):

Rufei Ma ◽

Lu Sui ◽

Jingsheng Zhang ◽

Jinrong Hu ◽

Ping Liu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Special Functions ◽

Soluble Sugars ◽

Starter Culture ◽

Gas Chromatography Mass Spectrometry ◽

Spontaneous Fermentation ◽

Good Ability ◽

Semi Solid ◽

Solid Fermentation

Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.

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Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽

10.3390/foods9010017 ◽

2019 ◽

Vol 9 (1) ◽

pp. 17 ◽

Cited By ~ 2

Author(s):

Dimitrios A. Anagnostopoulos ◽

Vlasios Goulas ◽

Eleni Xenofontos ◽

Christos Vouras ◽

Nikolaos Nikoloudakis ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Salt Concentration ◽

Starter Culture ◽

Total Phenolic ◽

Table Olives ◽

Acid Fermentation ◽

Spontaneous Fermentation ◽

Organoleptic Characteristics ◽

Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

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Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d190325 ◽

2018 ◽

Vol 19 (3) ◽

pp. 947-954

Author(s):

ASTRIANI ASTRIANI ◽

NURUD DINIYAH ◽

JAY JAYUS ◽

NURHAYATI NURHAYATI

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Fermented Food ◽

Spontaneous Fermentation ◽

Phenotypic Identification ◽

Trichoderma Sp ◽

Yellow Color ◽

Fermentation Profile ◽

Black Color

Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas 19: 947-954. As a traditional Indonesian food made from cassava, ‘gatot' has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria (LAB) during the spontaneous fermentation. However, many producers were failed to gain these typical properties since much unwanted microbial strain often appears during the spontaneous fermentation. Therefore, this study was conducted to isolate and identify the indigenous fungi and LAB which predominantly contributed in fermentation of cassava during ‘gatot’ production. Fungi and LAB were isolated from conventionally made of the ‘gatot’ followed by the phenotypic identification of the isolates based on the morphological and physiological properties. The fungi isolates were morphologically distinguished by the type of mycelia, the shape, and color of the sporangium, while the LAB strains were identified by the type of cell and colony form. In addition, the physiological behavior of the LAB isolates was characterized by their typical growth temperature, its catalase activity and its fermentation profile using BBL crystal kit test. The predominant fungi isolates were identified as Botryodiplodia theobromae, Rhizopus oligosporus, Trichoderma sp. and Aspergillus niger. B. theobromae had greyish white to black color of mycelia when it mature. R. oligosporus had globose sporangium and blackish grey color of the mature mycelia. Trichoderma sp. had green color of the mature sporangium and mycelia. A. niger had yellow color of the mycelia and black color of sporangium. Meanwhile, the indigenous LAB was majority identified as Lactobacillus manihotivorans, Bacillus licheniformis, Brevibacillus brevis and Lactobacillus fermentum. Those bacteria were gram-positive, rods shape, catalase-negative and grew optimally at 37oC. The LAB also arise frequently in many spontaneously fermented food. B. theobromae, R. oligosporus, L. manihotivorans, and L. fermentum were potential and non-pathogenic microbial, which can be used as a starter culture to produce ‘gatot’ under controlled fermentation process.

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Application of mixed starter culture for table olive production

Grasas y Aceites ◽

10.3989/gya.0220201 ◽

2021 ◽

Vol 72 (2) ◽

pp. e405

Author(s):

Z.Ş. Erdemir Tıraş ◽

H. Kalkan Yıldırım

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Single Species ◽

Starter Cultures ◽

Table Olives ◽

Spontaneous Fermentation ◽

Natural Fermentation ◽

Table Olive ◽

Natural Microbiota

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.

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Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

Digital Press Life Sciences ◽

10.29037/digitalpress.22327 ◽

2020 ◽

Vol 2 ◽

pp. 00010

Author(s):

Tyas Utami ◽

Amaralda Cindarbhumi ◽

Marcella C. Khuangga ◽

Endang S. Rahayu ◽

Muhammad Nur Cahyanto ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Medium ◽

Large Scale ◽

Starter Culture ◽

Viable Cell ◽

Fermented Milk ◽

Starter Cultures ◽

Mixed Cultures ◽

Freeze Dried

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

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Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

Polish Journal of Microbiology ◽

10.5604/01.3001.0009.2121 ◽

2015 ◽

Vol 64 (3) ◽

pp. 265-271 ◽

Cited By ~ 5

Author(s):

Marina Papadelli ◽

Georgia Zoumpopoulou ◽

Marina Georgalaki ◽

Rania Anastasiou ◽

Eugenia Manolopoulou ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Soluble Sugars ◽

Starter Culture ◽

Starter Cultures ◽

Table Olives ◽

Spontaneous Fermentation ◽

Lactobacillus Pentosus ◽

Economic Significance

The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.

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Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation

International Journal of Advance Tropical Food ◽

10.26877/ijatf.v2i1.6095 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Agustina Intan Niken Tari ◽

Catur Budi Handayani ◽

Sri Hartati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sweet Potato ◽

Freeze Drying ◽

Sucrose Concentration ◽

Starter Culture ◽

Protective Material ◽

Freeze Dried ◽

Potato Extract

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria 1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

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The influence of some starter cultures and GDL on the formation of biogenic amines in dry sausages

Agricultural and Food Science ◽

10.23986/afsci.72666 ◽

1993 ◽

Vol 2 (5) ◽

pp. 403-412

Author(s):

Riitta Maijala ◽

Susanna Eerola ◽

Pauli Hill ◽

Esko Nurmi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Starter Cultures ◽

Raw Material ◽

Histamine Production ◽

Acidic Conditions ◽

Ph Decrease ◽

Dry Sausages ◽

Mrs Broth

The influence of five common starter cultures and glucono-delta-lactone (GDL) on the formation of histamine, tyramine, putrescine, cadaverine, spermine and spermidine in dry sausages was studied. Sausages were manufactured in a pilot plant from two different batches of raw material. No major differences were observed between the starter cultures studied in the biogenic amine levels detected during ripening. The lowest levels of histamine were detected in sausages fermented by GDL and Staphylococcae with or without lactic acid bacteria as a starter culture. In pure culture studies performed with a turbidometric method in MRS broth, non-starter lactic acid bacteria isolated from sausages were found to be more sensitive to acidic conditions than the starter strains used in the study. The addition of 2% histidine to MRS broth resulted in a tremendous increase in histamine production (from 1-2 to 6000 ppm). However, in histidine-fortified MRS broth with GDL addition, only 54 ppm of histamine was formed. According to these results, the pH decrease caused by GDL addition decreases histamine formation in dry sausages and in MRS broth. The differences in pH decrease may be one reason for the very varying concentrations of histamine detected in retail dry sausages.

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