scholarly journals Microbiological dynamics involved in cereal-porridge production using maize and sorghum

2022 ◽  
Vol 18 (1) ◽  
pp. 014-026
Author(s):  
Mercy M Umokaso ◽  
Bernard JO Efiuvwevwere ◽  
Francis S Ire
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Growth Patterns ◽  
Lactobacillus Fermentum ◽  
Coliform Bacteria ◽  
Spontaneous Fermentation ◽  
Candida Sp

Cereal-porridge(‘ogi’) was produced by spontaneous fermentation using maize and sorghum substrates. The microbiological dynamics involved were monitored over a period of 48h fermentation. Bacteria, yeasts and moulds were isolated. Based on the morphological, cultural and biochemical test results, the aerobic bacterial isolates were identified as Proteus vulgaris, Proteus mirabilis, Klebsiella sp, Staphylococcus aureus, Lactobacillus sp, Pseudomonas sp, Citrobacter sp, Bacillus sp, Proteus sp, Shigella sp, and Escherichia coli. The Lactic acid bacteria were Lactococcus sp, Enterococcus sp, Lactobacillus fermentum, Lactobacillus sp. The yeast isolates were 2 strains of Saccharomyces cerevisiae, one other Saccharomyces sp and a Candida sp. The moulds were Aspergillus niger, Aspergillus flavus, Rhizopus sp and Penicillium sp. The lactic acid bacteria (LAB) isolated were 2 strains of Lactococcus lactis, 2 Enterobacter spp, 5 strains of Lactobacillus fermentum and 1 other Lactobacillus sp. The initial total viable aerobic bacterial count at 0h in maize, sorghum and maize-sorghum blend were 4.6 × 104, 7.3 × 104 and 2.4 × 105cfu/ml respectively. The growths rose to peaks of 6.5 × 107 and 3.9 × 107cfu/ml at 24h in maize and maize-sorghum blend, respectively. A Peak of 4.7 x 107cfu/ml was attained at 36h in sorghum. Coliform bacteria and moulds growths in the three samples attained peaks of growth at 12h and reduced till there was no growth by 48h. Lactic acid bacteria and yeasts increased in numbers till the end of fermentation. The initial pH value at 0h was lowest in maize-sorghum blend sample (5.43) and highest in maize (5.75). Final values at 48h were 3.76, 3.78 and 3.75 in maize, sorghum and maize-sorghum blend samples respectively. There were no significant differences between the microbial growth patterns, changes in pH, total titratable acidity (TTA) and amylase enzymatic activities in maize, sorghum and maize-sorghum blend samples during fermentation.

Listeria monocytogenes Survival in Refrigerator Dill Pickles

2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Population Decline ◽  
Titratable Acidity ◽  
Growth Patterns ◽  
Refrigerated Storage ◽  
Nacl Concentration ◽  
Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

scholarly journals Prediction of Microbial Population in Sorghum Fermentation through Mathematical Models

REAKTOR ◽  
2019 ◽  
Vol 19 (4) ◽  
pp. 152-161
Author(s):  
Umi Laila ◽  
Rifa Nurhayati ◽  
Tyas Utami ◽  
Endang Sutriswati Rahayu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mathematical Models ◽  
Microbial Population ◽  
Gompertz Model ◽  
Coliform Bacteria ◽  
Coefficient Of Determination ◽  
Spontaneous Fermentation ◽  
Accuracy And Precision ◽  
Schnute Model

The mathematical models can be used as a tool in predicting microbial population in sorghum fermentation, either spontaneous fermentation or fermentation with the addition of lactic acid bacteria (LAB) inoculum. Gompertz model modified by Gibson, Gompertz model modified by Zwietering, Baranyi-Robert model, Fujikawa model, Richards model, Schnute model were used in predicting the growth of lactic acid bacteria (LAB) and coliform bacteria during spontaneous fermentation, and also the growth of LAB during fermentation with the addition of inoculum. Meanwhile, there was death (inactivation) of coliform bacteria during sorghum fermentation with the addition of LAB inoculum. The Geeraerd model and the Gompertz model modified by Gil et al. were used to predict the inactivation. The accuracy and precision of models were evaluated based on the Root Mean of Sum Square Error (RMSE), coefficient of determination (R2), and curve fitting. Gompertz model modified by Gibson had the highest accuracy and precision, which was followed by the accuracy of the Fujikawa model and Baranyi-Robert model in predicting the growth of LAB and the growth of coliform bacteria during spontaneous fermentation. Meanwhile, in predicting LAB growth during fermentation with the addition of inoculum, high accuracy and precision was obtained from Richards and Schnute models. In predicting the inactivation of coliform bacteria, Geeraerd model provided higher accuracy and precision compared to Gompertz model modified by Gil et al. Keywords: fermentation; inoculum; mathematical; model; sorghum; spontaneous

scholarly journals The possibility of lactic acid fermentation in the triticale stillage

2011 ◽  
Vol 17 (2) ◽  
pp. 153-162 ◽  
Author(s):  
Milica Markovic ◽  
Sinisa Markov ◽  
Dusanka Pejin ◽  
Ljiljana Mojovic ◽  
Maja Vukasinovic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Titratable Acidity ◽  
Nutrient Composition ◽  
Lactic Acid Fermentation ◽  
Lactobacillus Fermentum ◽  
Cell Protection ◽  
Acid Fermentation ◽  
Bacteria Growth ◽  
Future Work

Triticale stillage is a by-product of the bioethanol production. A research was conducted in order to see if triticale stillage is adequate for lactic acid bacteria growth and lactic acid fermentation. Three Lactobacillus strains: Lactobacillus fermentum NRRL-B-75624, Lactobacillus fermentum PL-1, and Lactobacillus plantarum PL-4 were taken in consideration. Lactic acid fermentation was monitored by measuring pH value and titratable acidity. Lactobacillus fermentum PL-1 had the greatest decrease of pH values and rise of titratable acidity so it was chosen for future work. During the research, it was investigated how nutrient composition of triticale stillage and CaCO3 influence lactic acid fermentation and CaCO3 role in cell protection. The nutrient composition of triticale stillage was satisfactory for lactic acid fermentation. The addition of CaCO3 helped in lactic acid fermentation. Although the titratable acidity in the samples with CaCO3 was lower then in the samples without CaCO3, the number of viable cells was higher for the samples with CaCO3, which showed that CaCO3 protected lactic acid cells from inhibition by lactic acid.

scholarly journals Optimum condition of Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum producing yoghurt starter

2021 ◽  
Vol 888 (1) ◽  
pp. 012037
Author(s):  
A Sukma ◽  
O R Anggraini ◽  
Y F Kurnia ◽  
E Purwati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Optimum Condition ◽  
Factorial Design ◽  
Lactobacillus Plantarum ◽  
Research Method ◽  
Incubation Temperature ◽  
Ph Value ◽  
Lactobacillus Fermentum ◽  
Bacterial Cultures

Abstract The study aimed to reveal the interaction of temperature and duration of incubation onto total LAB yogurt starter producer. The bacteria inoculated was used are Streptococcus termophilus, Lactobacillus fermentum, and Lactobacillus plantarum. The research method was used are randomized block factorial design was A factor variety of temperature A1 (25 0C), A2 (30 0C), A3 (37 0C), and A4 (42 0C), then B factor range of duration of incubation B1 (12 h), B2 (18 h) and B3 (24 h) within three replications. Best treatment determined by the highest Lactic Acid Bacteria (LAB) level consisted of treatment. Only the best treatment will analyze the proximate. The result showed an interaction between temperature and duration onto total LAB on the yogurt starter producer. It can be concluded that the best results from starter yogurt using three bacterial cultures were obtained at an incubation temperature of 370C for 18 hours with the number of LAB is 5,5 x 1010. Proximate results are the pH value of 4.46, Total Titrations Acid 2.20%, the water content of 82.48%, the protein content of 6.39%, and fat content of 4.36%.

scholarly journals Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 337 ◽  
Author(s):  
Wendy Franco ◽  
Ilenys Pérez-Díaz ◽  
Lauren Connelly ◽  
Joscelin Diaz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Performance ◽  
Chenopodium Quinoa ◽  
Titratable Acidity ◽  
Potential Candidate ◽  
Gluten Free ◽  
Spontaneous Fermentation ◽  
Colony Forming Units ◽  
Quinoa Flour

Quinoa, a nutritional grain, can be used as an ingredient in gluten-free sourdoughs. This study characterizes quinoa flour spontaneous fermentation with emphasis in the isolation of exopolysaccharide (EPS) producer bacteria. Real, red and black grains were studied. Dough yield, microbiota composition and fermentation biochemistry were determined for a total of 36 quinoa flour fermentations. The fermentation biochemistry was monitored by high-performance liquid chromatography (HPLC) analysis, pH measurement and titratable acidity. Changes in the microbiota were monitored by plating on deMann Rogosa and Sharp 5 agar (MRS5) and yeast and mold agar (YMA) plates and with metagenetic analysis. The ability to produce exopolysaccharides was screened in selected lactic acid bacteria (LAB) isolates. Production of organic acids in the spontaneous fermentation dropped the pH to 4.0 ± 0.3. The community of presumptive LAB reached 8.37 ± 0.01 log colony forming units (CFU)/mL by day 8 of back-slopped fermentations. The microbiota was composed of Lactobacillus, Enterococcus, Leuconostoc, Lactococcus, Pediococcus and Weissella. P. pentosaceous, L. citreum and W. cibaria were able to produce EPS in a starch-rich medium. P. pentosaceous showed higher exopolysaccharide yield, rapid acidifying kinetics and was able to drop the dough broth pH to values below 4.0 and a positive fermentation quotient after 24 h of incubation. Therefore, the bacterium might be a potential candidate for quinoa sourdough production.

Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat

2006 ◽  
Vol 69 (5) ◽  
pp. 1183-1189 ◽  
Author(s):  
ROSA CAPITA ◽  
SANDRA LLORENTE-MARIGÓMEZ ◽  
MIGUEL PRIETO ◽  
CARLOS ALONSO-CALLEJA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Titratable Acidity ◽  
Pork Meat ◽  
Microbial Counts ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Microbial Groups ◽  
Yeasts And Molds

Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 ± 0.24 to 8.25 ± 0.80 (total viable counts), from 4.79 ± 0.36 to 7.99 ± 0.20 (psychrotrophs), from 0.00 ± 0.00 to 0.99 ± 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 ± 0.00 to 4.27 ± 1.47 (enterococci), from 5.15 ± 1.15 to 8.46 ± 0.49 (lactic acid bacteria), from 3.08 ± 0.44 to 6.59 ± 1.76 (Micrococcaceae), from 2.27 ± 1.53 to 5.11 ± 1.81 (molds and yeasts), from 0.00 ± 0.00 to 2.25 ± 0.81 (pseudomonads), and from 0.00 ± 0.00 to 2.78 ± 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 ± 0.25 to 5.63 ± 0.51 (pH units) and from 0.30 ± 0.01 to 0.86 ± 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

78. A Study of the Quantitative Changes in the Microbiological Flora of Sweet-Cream Salted Butter of Good Keeping Quality when held at 15° F. for a Period of Two to Eight Months

1934 ◽  
Vol 5 (2) ◽  
pp. 137-143 ◽  
Author(s):  
M. Grimes ◽  
A. J. Hennerty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Noticeable Increase ◽  
Keeping Quality ◽  
Quantitative Changes ◽  
Micro Organisms ◽  
Microbiological Flora

1. Data, taken over a period of eight months, are presented, concerning the quantitative changes which take place in the microflora of sweet-cream salted cold-stored butter of good keeping quality.2. Tables showing the influence of varying periods of cold storage on the development of acidity, total bacterial count, yeasts, moulds, gelatin liquefying bacteria and types of micro-organisms in forty-nine churnings of butter cold stored at 15° F. are given.3. There was a slight increase in the titratable acidity.4. There was a noticeable increase of the yeast count, in many cases without apparently injuring the keeping quality.5. The numbers of Oidium lactis present tended to decrease.6. The following types of bacteria persisted in the sweet-cream salted butter in decreasing numbers: (a) various types of micrococci; (b) lactic acid bacteria of non-coagulating and acid coagulating types, including “slow” varieties of Str. lactis; (c) acid with coagulation and gas; (d) rennet digesting; (e) alkaline-forming; (f) alkaline digesting.

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

2015 ◽  
Vol 64 (3) ◽  
pp. 265-271 ◽  
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.

scholarly journals Diversity of microorganisms in the traditional Slovak cheese

10.5219/1061 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 532-538
Author(s):  
Miroslava Kačániová ◽  
Simona Kunova ◽  
Elena Horská ◽  
Ľudmila Nagyová ◽  
Czeslaw Puchalski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Count ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Organoleptic Characteristics ◽  
Microbiological Methods

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

scholarly journals Characteristics of Tomato Probiotic Drink was Fermented by Lactobacillus fermentum with Various Incubation Time

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Rizki Dian Lestariningtyas ◽  
Heni Rizqiati ◽  
Heni Rizqiati ◽  
Yoyok Budi Pramono ◽  
Yoyok Budi Pramono
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Ph Value ◽  
Lactobacillus Fermentum ◽  
Acceptance Test ◽  
Organoleptic Properties ◽  
A Value ◽  
Main Material

This research aims to determine the optimum incubation time of tomato probiotic drink was fermented by Lactobacillus fermentum and to determine the effect of incubation time on antioxidant activity, total lactic acid bacteria, pH, and organoleptic properties of acidity, red intensity, and overall acceptance test. The concentration of inoculum at 4% (v/v) was used with incubation time of 12, 24, 36, and 48 hours at 42oC. The decrease of antioxidant activity occurred with the addition of incubation time. The highest antioxidant activity obtained from incubation time of 12 hours resulting a value of 18.21 ppm. The decrease of pH value occurred with the addition of incubation time and the lowest pH value was obtained from incubation time of 48 hours with a value of 3.45±0.02, resulting the significant among treatments. The result shows significant on total lactic acid bacteria and the result obtained minimum growth of lactic acid bacteria on incubation time of 48 hours resulting a value of 5,84x108 cfu/ml. The addition of incubation time led the increase of acidity and the decrease of overall acceptance test, resulting the significant among treatments, but had no significant on red intensity of product. Based on these results, it can be concluded that the optimum incubation time of this product was 12 hours incubation. This result may provide beneficial information that tomato can be used as main material of probiotic drink production and as a medium growth of Lactobacillus fermentum.

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