scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

2019 ◽  
Vol 20 (7) ◽  
pp. 1659
Author(s):  
Katarzyna Pielech-Przybylska ◽  
Maria Balcerek ◽  
Grzegorz Ciepielowski ◽  
Barbara Pacholczyk-Sienicka ◽  
Łukasz Albrecht ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Isopropyl Alcohol ◽  
Quantitative Composition ◽  
Acetic Acid Content ◽  
Initial Ph

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

scholarly journals Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

2019 ◽  
Vol 11 (1) ◽  
pp. 39-46
Author(s):  
Hanum Mukti Rahayu ◽  
Mahwar Qurbaniah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smooth Surface ◽  
Starter Culture ◽  
Round Shape ◽  
Activity Test ◽  
Acid Producing Bacteria ◽  
Selection Of ◽  
Candidate Strain

Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, non-endospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

Selection of lactic acid bacteria for the manufacture of low-fat rennet cheese

2021 ◽  
Vol 9 (16) ◽  
pp. 229-236
Author(s):  
Myroslava Shugai ◽  
◽  
Natalia Tshorna ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Milk Fat ◽  
Mass Fraction ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Technological Properties ◽  
Low Calorie ◽  
Research Results ◽  
Dietary Nutrition

Cheeses produced using traditional technology usually contains 45 % 50 % of milk fat in dry matter, therefore they are classified as high-calorie foods and are not recommended to be included in the diet of people who need dietary nutrition. In the European countries, dietary low-calorie rennet cheeses are widely represented in the trade network, and in Ukraine such products are quite rare, expensive and usually of foreign production. Milk fat is an important structural and flavoring component of rennet cheeses and a significant decrease in its content in milk leads to a product of low consumer quality with problems such as unexpressed taste, coarse, rubbery consistency. In proportion to the decrease in the mass fraction of fat in the cheese, the disadvantages are more pronounced. The solution to this problem requires an integrated approach, which consists in the correction of technological methods for the production and maturation of cheese and the optimization of the composition of fermented microflora. It is possible to improve the sensorial characteristics of low-calorie cheeses by introducing into their structure exopolysaccharides (EPS) – high-molecular polymers synthesized by some strains of lactic acid bacteria (LAB). Research subject: biological and technological properties of LAB. The aim of this work is to search for strains of LAB with given physiological and biochemical characteristics for further use in the production of dietary rennet cheeses with a reduced mass fraction (MF) of fat. The common microbiological and technological research methods were used in the work. Research results. The expediency of using sucrose as the only source of carbohydrate nutrition for screening LAB with EPS-activity has been shown. Six strains of LAB identified as Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides were withdrawn from non-commercial fermented milk products and studied for their technological properties. In laboratory conditions, the expediency of using LAB with EPS-activity for the production of cheese with a reduced MF of fat has been confirmed. The use of new cultures LAB in the composition of the starter culture allowed increasing the moisture content in the cheese by (6.5 8.3)% compared to the control and to improve its texture and taste. Scope of research results application. The use of LAB-producers of EPS will improve the consumer characteristics of rennet cheeses with reduced fat content, expand the domestic range of these products, increase their biological value, will have a positive effect on the health of people who need dietary nutrition, as well as all population groups.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

scholarly journals The effects of fermentation and adsorption using lactic acid bacteria culture broth on the feed quality of rice straw

2015 ◽  
Vol 14 (3) ◽  
pp. 503-513 ◽  
Author(s):  
Jing-jing LIU ◽  
Xiao-ping LIU ◽  
Ji-wei REN ◽  
Hong-yan ZHAO ◽  
Xu-feng YUAN ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rice Straw ◽  
Culture Broth ◽  
Feed Quality ◽  
Bacteria Culture

scholarly journals The relationships between microbiota and the amino acids and organic acids in commercial vegetable pickle fermented in rice-bran beds

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Kazunori Sawada ◽  
Hitoshi Koyano ◽  
Nozomi Yamamoto ◽  
Takuji Yamada
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamic Acid ◽  
Rice Bran ◽  
Acid Content ◽  
High Throughput Sequencing ◽  
Vegetable Production ◽  
Useful Knowledge ◽  
Pickling Process

AbstractThe microbial community during fermented vegetable production has a large impact on the quality of the final products. Lactic acid bacteria have been well-studied in such processes, but knowledge about the roles of non-lactic acid bacteria is limited. This study aimed to provide useful knowledge about the relationships between the microbiota, including non-lactic acid bacteria, and metabolites in commercial pickle production by investigating Japanese pickles fermented in rice-bran. The samples were provided by six manufacturers, divided into two groups depending on the production conditions. The microbiological content of these samples was investigated by high-throughput sequencing, and metabolites were assessed by liquid chromatography-mass spectrometry and enzymatic assay. The data suggest that Halomonas, halophilic Gram-negative bacteria, can increase glutamic acid content during the pickling process under selective conditions for bacterial growth. In contrast, in less selective conditions, the microbiota consumed glutamic acid. Our results indicate that the glutamic acid content in fermented pickle is influenced by the microbiota, rather than by externally added glutamic acid. Our data suggest that both lactic acid bacteria and non-lactic acid bacteria are positive key factors in the mechanism of commercial vegetable fermentation and affect the quality of pickles.

Change in the microbiota of dense rye starter during long-term maintenance.

2020 ◽  
Vol 29 (11) ◽  
pp. 33-37
Author(s):  
M.N. Lokachuk ◽  
◽  
V.K. Khlestkin ◽  
O.A. Savkina ◽  
L.I. Kuznetzova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
New Species ◽  
Species Diversity ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
Leading Role ◽  
Term Maintenance

The article is devoted to the study of the microbial starter cultures preservation during the process of long-term maintenance of the sourdough in the laboratory, as well as the study of the influence of microbiota changes on the physicochemical indicators of the sourdough. The leading role in sourdough is played by lactic acid bacteria and yeast, the quality of the starter culture and bread itself largely depends on the ratio and species diversity of this microorganisms. The strains of L. paracasei / L. casei 5, L. paracasei / L. casei 63, L. plantarum 78 and the yeast C. milleri Chernorechensky are used to prepare sourdough. It was shown that the use of starter cultures of lactic acid bacteria and yeast in the technology of dense rye sourdough leads to the dominance of starter microorganisms and the sourdough production having good biotechnological characteristics already in the first phase of preparinf. However, with long-term maintenance of the sourdough, new species of lactic acid bacteria begin to dominate, which differ from those introduced in first phase. It was found that changes in the starter culture microbiota had a significant effect on the physicochemical indicators of the starter culture quality.

scholarly journals Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages

2021 ◽  
Vol 12 ◽  
Author(s):  
Nittaya Pitiwittayakul ◽  
Smerjai Bureenok ◽  
Jan Thomas Schonewille
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
16S Rrna Sequence ◽  
Tropical Crops ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Guinea Grass ◽  
Fermented Juice

The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from fermented juice of tropical crops such as Napier grass, Ruzi grass, Purple guinea grass, Stylo legume, and Leucaena and their application to improve the quality of tropical crop silage. Fifteen strains of LAB were isolated. The LAB strains were Gram-positive and catalase-negative bacteria and could be divided into three groups, i.e., Pediococcus pentosaceus, Lactiplantibacillus (para)plantarum, and Limosilactobacillus fermentum according to the biochemical API 50CH test. Based on the analysis of 16S rRNA sequence, the strains isolated in the group L. (para)plantarum were distinguished. Two isolates (N3 and G4) were identified as Lactiplantibacillus plantarum. Three isolates (St1, St2, and St3) were identified as L. paraplantarum. In addition, the identification of other isolates was confirmed in the group P. pentosaceus (R1, R4, R5, R8, R11, and L1) and the group L. fermentum (N4, G6, G7, and N4). All selected strains were able to grow at 50°C. All LAB strains showed antimicrobial activity against Escherichia coli ATCC 25922, Shigella sonnei ATCC 25931, Pseudomonas aeruginosa ATCC 27853, and Bacillus cereus ATCC 11778. Four selected LAB strains (St1, St3, N4, and R4) were tested for their capacity to successfully ensile Stylo legume (Stylosanthes guianensis CIAT184). Stylo silages treated with LAB were well preserved, the NH3–N and butyric acid contents were lower, and the lactic acid content was higher than those in the control (p < 0.05). The acetic acid content was the highest in R4-treated silage among the treatments (p < 0.05). The crude protein (CP) content of St1-silage was significantly (p < 0.05) higher than the others. The inoculation of thermotolerant LAB selected from fermented juice of epiphytic lactic acid bacteria (FJLB) was found to be highly instrumental to obtain well-preserved silage from the Stylo legume.

scholarly journals KUALITAS EGGURT KERING DENGAN BAHAN DASAR SUSU DAN BERBAGAI MACAM BIJI-BIJIAN

2012 ◽  
Vol 35 (2) ◽  
pp. 107
Author(s):  
Indratiningsih (Indratiningsih) ◽  
Nurliyani (Nurliyani) ◽  
Rihastuti (Rihastuti) ◽  
Endang Wahyuni ◽  
Widodo (Widodo)
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Microbiological Analysis ◽  
Green Beans ◽  
Black Soybean ◽  
Sesame Seeds

<p>This study aimed to determine the chemical, sensory, and microbiological quality of eggurt that was mixed with various grains of sesame, green bean, and black soybean. The addition of grains starch was intended to improve the<br />chemical and sensory quality, as well as to maintain the viability of lactic acid bacteria (LAB) during drying. Eggurt was prepared by fermented milk and albumen inoculated with 5% Lactobacillus bulgaricus and Streptococcus<br />thermophillus (1:1) and incubated at 42°C to form a curd or the pH reached 4.5. Milk and albumen were pasteurized separately. Milk was pasteurized at temperature of 85°C for 30 minutes, while the albumen was pasteurized at<br />temperature of 63°C for 5 minutes. Dried eggurt was produced by mixing of eggurt and blended grain with a ratio of 2:1, and then dried at 50oC for 16 hours. After dried, the eggurt products were then sampled for chemical, sensory and<br />microbiological analysis. The results showed that eggurt mixed with sesame seeds had a highest score on texture (47.50), aceptability (43.06) and total lactic acid bacteria (5.67 log CFU/g) than eggurt mixed with black soybeans and<br />green beans, while eggurt mixed with black soybean had a highest score (P&lt;0.01) on acidity (43.85), fat (9.13%) and protein content (33.06%). There was no different effect between grain sources on degree of sweetness, lactose<br />concentration, pH and acidity levels. It can be concluded that eggurt-sesame has the best sensory and microbiological quality, while the best chemical quality was obtained from eggurt-black soybeans.</p><p><br />(Keywords: Quality, Dried eggurt, Milk, Sesame, Green beans, Black soybeans)<br /><br /></p>

scholarly journals Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

2021 ◽  
Vol 854 (1) ◽  
pp. 012028
Author(s):  
M Dučić ◽  
C Barcenilla ◽  
A Alvarez-Ordoñez ◽  
M Prieto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Starter Culture ◽  
Starter Cultures ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Main Factors ◽  
Microbial Stability

Abstract Fast acidification is one of the main factors of microbial stability of dry fermented sausages. Development of functional starter cultures for improving safety of sausages without altering their quality is under way. This study compared aspects of physicochemical, technological, hygienic and instrumental quality of sausages produced with or without functional starter culture. Finished sausages with starter had lower water activity and lower levels of enterobacteria and lactic acid bacteria, compared to artisanal ones. During most of the ripening, pH was lower in sausages with starter, but in the final products, the same pH was observed in both groups of sausages. In sausages with starter lower redness was determined than in artisanal sausages, while other parameters, colour and chewiness, did not differ significantly. Use of starter culture improved physicochemical, technological and hygienic characteristics of the final products.

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