scholarly journals BIOSAFETY ASSESSMENT OF FLOUR AND YEASTS FOR BAKERY NEEDS ACCORDING TO MICROBIOLOGICAL INDICATORS

2021 ◽  
Vol 2 (37) ◽  
pp. 128-131
Author(s):  
I. Коrnienko
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Poor Quality ◽  
Bakery Products ◽  
Gluten Free ◽  
Different Types ◽  
Unleavened Bread ◽  
Microbiological Parameters ◽  
Pure Cultures

The problem of non-compliance with microbiological safety indicators of finished bakery products and flour of different types is formulated. It is noted that the reason for the development of bread disease, which is caused by pathogenic and opportunistic microorganisms, is poor quality flour. The solution of the problem is offered by use of symbiosis of lactic acid bacteria as a part of leaven which possess antagonistic properties in relation to many activators.                According to the results of microbiological research, pathogens of bread disease in wheat, spelled, oat and rye types of flour have been identified.The pathogenic micro­organisms present in the flour lead to accelerated spoilage of bread, reducing its nutritional value and safety in terms of microbiological parameters.                It is proposed to test the effectiveness of the use of biotechnological principles, which are based on the antagonistic properties of lactic acid bacteria. To determine the biosafety of the obtained yeast, microbiological studies were performed by seeding yeast samples on elective nutrient media Saburo, Blikfeldt, GMF agar, bifido- and lactoagar.                An improved leaven formulation for baking needs with an increased titer of lactic acid bacteria, which have powerful antagonistic powers, has been developed. Experiments have shown the effectiveness of the use of symbiosis of pure cultures of lactic acid bacteria in the composition of leavens to suppress diseases of bread, namely pathogens  – Aspergillus niger, Mycormucedoand Bacillus subtilis.             The use of unleavened leavens with a high content of pure cultures of lactic acid bacteria in the practice of baking unleavened bread based on gluten-free types of flour contributes to the expansion of the range of functional bakery products.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

scholarly journals Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1498
Author(s):  
Laura Ramos ◽  
Alicia Alonso-Hernando ◽  
Miriam Martínez-Castro ◽  
Jose Alejandro Morán-Pérez ◽  
Patricia Cabrero-Lobato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cost Effective ◽  
Current Evidence ◽  
Bakery Products ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Baked Goods ◽  
Effective Technology ◽  
Bibliographic Search

Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.

scholarly journals PRESERVING ABILITY OF BACILLUS SUBTILIS DURING GATHERING OF FLATTENED MOIST CORN GRAIN

2017 ◽  
Vol 25 ◽  
pp. 57-62
Author(s):  
N. О. Kravchenko ◽  
S. P. Chumachenko ◽  
M. H. Perederiy
Keyword(s):  
Bacillus Subtilis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Nutritional Value ◽  
Ammonium Carbonate ◽  
Raw Materials ◽  
Chemical Preservative ◽  
Microbiological Parameters ◽  
Corn Grain

The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44- p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 106-6.0 x 106 CFU, which is 35.7-40 % higher than the corresponding control parameter. The contents of butyric acid bacteria in samples from B. subtilis 44-p at day 70 of preservation decreased to 0.3 x 106-0.5 x 106 CFU relative to control, where their number was 1.2 x 106 CFU. The use of B. subtilis 44-р facilitated decrease of contents of micromycetes in the raw materials by 90-95 % compared to control. Upon the use of B. subtilis 44-p in the flattened moist corn grain, contents of the raw protein increased by 0.24-0.25 %, crude fiber – by 0.51-0.57 % compared to the results obtained upon the use of chemical preservative – ammonium carbonate (AC), where this parameter decreased by 0.23 % relative to control. Losses of dry matter were at the level of 1.15-1.5 % (in the control – 1.8 %). It was established that the use of B. subtilis 44-p stimulates the development of lactic acid bacteria and inhibits the growth of unwanted microorganisms in the preserved mass, facilitates the accumulation of lactic acid, ensuring retention of the feed nutritional value.

scholarly journals Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 613
Author(s):  
Federica Cardinali ◽  
Andrea Osimani ◽  
Vesna Milanović ◽  
Cristiana Garofalo ◽  
Lucia Aquilanti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Ad Hoc ◽  
Consumer Demand ◽  
Red Rice ◽  
Healthy Foods ◽  
Biological Value ◽  
Fermented Beverages ◽  
Lifestyle Choices

The increase in food intolerances, allergies, and food-based lifestyle choices has dramatically increased the consumer demand for healthy foods characterized by pleasant sensory traits. In such a context, innovative cereal-based beverages are characterized by high nutritional value, pleasant palatability, and potential healthy properties. In the present study, a pool of 23 lactic acid bacteria strains was preliminary assayed as monocultures for the fermentation of three ad hoc formulated cereal- (red rice and barley) and pseudocereal (buckwheat) -based substrates. Eight strains with the best performance in terms of acidification rate were selected for the formulation of three multiple strain cultures to be further exploited for the manufacture of laboratory-scale prototypes of fermented beverages. The compositional and microbiological features of the three experimental beverages highlighted their high biological value for further exploitation.

scholarly journals Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

2017 ◽  
Author(s):  
Kang Wook Lee ◽  
Jae Min Shim ◽  
Dong Wook Kim ◽  
Zhuang Yao ◽  
Jeong A. Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Different Types

scholarly journals Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

2020 ◽  
Vol 8 (12) ◽  
pp. 2683-2694
Author(s):  
Nesrin Kaval ◽  
Nilgün Öncül ◽  
Zeliha Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fecal Coliform ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Aerobic Bacteria ◽  
Escherichia Coli O157 ◽  
Salmonella Spp ◽  
Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

scholarly journals Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 604 ◽  
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Total Free Amino Acids ◽  
By Products ◽  
Vitro Protein

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

scholarly journals Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage 

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 366-373
Author(s):  
Anita Rokaityte ◽  
Gintare Zaborskiene ◽  
Sonata Gunstiene ◽  
Raimondas Raudonis ◽  
Valdimaras Janulis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Fatty Acid ◽  
Lactic Acid Bacteria ◽  
Lipid Oxidation ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Pork Sausage ◽  
Fa Composition ◽  
Microbiological Parameters ◽  
Leuconostoc Carnosum

The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of  strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of lactic acid bacteria. The accumulation of biogenic amines (BA), including histamine and putrescine, was more effectively reduced in sausages inoculated with the TXF plus P. pentosaceus and S. xylosus mixture. Using this mixture, the rate of lipolysis and processes of lipid oxidation were effectively slowed down. Fatty acid (FA) composition was stable in all cases.

scholarly journals Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

2014 ◽  
Vol 50 (2) ◽  
pp. 321-327 ◽  
Author(s):  
Krischina Singer Aplevicz ◽  
Jaciara Zarpellon Mazo ◽  
Eunice Cassanego Ilha ◽  
Andréia Zilio Dinon ◽  
Ernani Sebastião Sant´Anna
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spontaneous Fermentation ◽  
Isolation And Characterization ◽  
Genotypic Characterization ◽  
Sequencing Method ◽  
Microorganism Identification ◽  
Niagara Rosada

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of this work was to characterize genotypic and phenotypically lactic acid bacteria and yeasts isolated from sourdough. The phenotypic identification for bacteria and yeasts was performed by using the kit API50CHL and 20CAUX and the genotypic characterization was performed by sequencing method. A total of four isolated strains were analyzed in this study. Two of these strains were phenotypically and genotypic identified as Lactobacillus paracasei and one as Saccharomyces cerevisiae. Another sample phenotypically identified as Candida pelliculosa did not show the same identity by sequencing. It shows the need to use phenotypic and genotypic characterization associated for the correct microorganism identification.

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