Investigation of the influence of hop broth on the vital activity of lactic acid bacteria and yeast, biotechnological indicators of starter cultures and the quality of bakery products

2020 ◽  
Vol 29 (9) ◽  
pp. 55-59
Author(s):  
O.A. Savkina ◽  
◽  
L.I. Kuznetsova ◽  
O.I. Parakhina ◽  
M.S. Burykina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Bakery Products ◽  
Vital Activity

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 Effect of Lactic Acid Bacteria and Yeast Starter Cultures on the Soaking Time and Quality of “Ofada” Rice

2012 ◽  
Vol 03 (02) ◽  
pp. 207-211 ◽  
Author(s):  
Oluwafunmilayo Adeniran ◽  
Olusegun Atanda ◽  
Mojisola Edema ◽  
Olusola Oyewol
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Soaking Time

scholarly journals Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

2020 ◽  
Vol 8 (11) ◽  
pp. 1689 ◽  
Author(s):  
Vera Fraberger ◽  
Martin Ladurner ◽  
Alexandra Nemec ◽  
Clemens Grunwald-Gruber ◽  
Lisa M. Call ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Competitive Elisa ◽  
Starter Cultures ◽  
Bakery Products ◽  
Wheat Sensitivity ◽  
Immunogenic Proteins ◽  
High Degree ◽  
Selection Of ◽  
Tof Ms

Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with Lacticaseibacillus paracasei Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lactiplantibacillus plantarum Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with Lacticaseibacillus paracasei Lpa4 showing superior breakdown properties. Hence, a selection of specific starter cultures can be used in sourdough processing for wheat-based bakery products with reduced gluten and ATI content and, further, better tolerated products for patients suffering from non-celiac wheat sensitivity (NCWS).

Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae

2007 ◽  
Vol 3 (5) ◽  
Author(s):  
Michele Rigon Spier ◽  
Marcia Rapacci ◽  
Silvia Deboni Dutcosky ◽  
Guilherme de Almeida Souza Tedrus
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Brevis ◽  
Mixed Cultures ◽  
Bakery Products ◽  
Yeast Saccharomyces Cerevisiae ◽  
Baking Process ◽  
Quality Technology ◽  
Sensorial Evaluation

The application of mixed cultures of lactic acid bacteria (LAB) and yeasts in the baking process may improve a number of important properties of the final bakery products such as flavour, texture and retention of freshness compare to the traditional baker's yeast bread. This study offers the possibility for Brazilian bakers to improve the quality of their products. The methods of sponge-dough and direct-dough fermentation containing Lactobacillus brevis and yeast Saccharomyces cerevisiae were employed to verify the effect of mixed cultures in quality technology of sweet bread dough. According to the results, performance of the breads should be good, because the used flour forms a strong gluten network, retains gas and produces a highly expanded structure in the final bakery products. Sensorial evaluation demonstrated that sweet bread produced by sponge-dough fermentation was more acceptable in regard to softness and taste compared to bread produced by direct-dough fermentation.

scholarly journals Use of mesophilic Lactic Acid Bacteria in the manufacture of Feta cheese

2017 ◽  
Vol 56 (3) ◽  
pp. 197
Author(s):  
S. B. KARAGEORGIS (Σ.Β. ΚΑΡΑΓΕΩΡΓΗΣ) ◽  
D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ) ◽  
A. I. MANTIS (Α.Ι. ΜΑΝΤΗΣ) ◽  
S. A. GEORGAKIS (Σ.Α ΓΕΩΡΓΑΚΗΣ)
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Ripening Period ◽  
Psychrotrophic Bacteria ◽  
Feta Cheese ◽  
Bacterial Groups

The use of mesophilic lactic acid bacteria (LAB) in the manufacture of Feta cheese was studied. Five selected mesophilic strains, confirmed as Lactobacillus plantarum (2 strains), Lb. paracasei subsp. paracasein Lb. brevis and Lactococcus lactis subsp. lactis, isolated from ripened Feta and Teleme cheeses, were used in 7 different combinations, alone or in combination with Lb. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (the control combination) for the manufacture of Feta cheese. Each combination of strains was used to prepare four different batches of Feta cheese, keeping all the other production parameters according to the traditional technology. The cheese batches were analyzed for bacteriological, chemical and sensory characteristics. The results showed that the populations of lactobacilli and lactococci increased from the beginning of the cheese manufacture reaching a population of more than 7.0 log10cfu/g. This level was maintained during the whole ripening period (60 days) and during the subsequent 60-day storage period. Only in batches prepared with the control combination F8 {Str. thermophilus I Lb. delbrueckii subsp. bulgaricus), did the population of LAB decline to 6.0 log10cfu/g at the end of the ripening period. Also, except for the yeast population which increased, in all other bacterial groups tested (coliforms, staphylococci, total contaminating bacteria, psychrotrophic bacteria, proteolytic and lipolytic bacteria) populations gradually decreased during the ripening period. Results of the chemical analysis showed a sharp increase in acidity (the cheese pH dropped to ca. 4.5 within 3-4 d) and, whereas the values of other chemical indices (moisture content, fat content and NaCl) were stabilized between the 15* and 30* day of ripening, proteolysis (nitrogen soluble in 12% TCA) and lipolysis (ADV) progressed throughout ripening. The assessment of the overall acceptance by the sensory panel was between "very good" and "excellent" for all cheeses. This suggests that the selected mesophilic starter cultures can be used alone or in combination with the traditional culture {Lb.delbrueckii subsp. bulgaricus I Str. thermophilus) in the production of Feta cheese, as the results of this work indicate that the wild (autochthonous) strains of Lb. plantarum and Lc. lactis subsp. Lactis are well adapted to the environmental conditions that prevail in Feta cheese. Batches prepared using these mesophilic starters received the highest score in the assessment of organoleptic quality of Feta cheese. Very good results were also obtained using the combination of the mesophilic starters Lb. brevis and Lc. lactis subsp. lactis or Lb. paracasei subsp. paracasei and Lc. lactis subsp. lactis alone or in combination with Lb. delbrueckii subsp. bulgaricus and Str. thermophilus.

Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C†

1995 ◽  
Vol 58 (11) ◽  
pp. 1227-1233 ◽  
Author(s):  
CHIA-CHERNG HUANG ◽  
CHIN-WEN LIN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Ph Value ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Spoilage Bacteria ◽  
Initial Storage

To develop the utilization of lactic acid bacteria in Chinese-style sausage, Lactobacillus plantarum and a commercial culture (DS-66) were used as a starter cultures for manufacturing Chinese-style sausage. The products were vacuum packaged and stored at 3 or 25°C. The results showed that the pH value and residual sodium nitrite of the sausage significantly declined as storage time increased (P< 0.05). However, the thiobarbituric acid (TBA) and volatile base nitrogen (VBN) values gradually increased as storage progressed. Lactic acid bacteria propagation increased rapidly during the initial storage time and then decreased slightly after 4 weeks of storage. The sausage inoculated with one of the starter cultures had a lower pH value and could suppress the TBA and VBN values, dissipating residual sodium nitrite, and could inhibit spoilage bacteria during the storage time.

Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures

2021 ◽  
Author(s):  
Mario Bratulić ◽  
Tomislav Mikuš ◽  
Željka Cvrtila ◽  
Beniamino Terzo Cenci-Goga ◽  
Luca Grispoldi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures

scholarly journals Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage

2019 ◽  
pp. 80-84
Author(s):  
Nataliya E. Posokina ◽  
Anna I. Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Chemical Elements ◽  
Starter Cultures ◽  
Optimal Conditions ◽  
Spontaneous Fermentation ◽  
Microbial Spoilage ◽  
Native Microflora

Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result of the process remains unpredictable, which can lead to the loss of a significant amount of product. In the fermentation of vegetables involved several types of facultatively anaerobic lactic acid bacteria. In order to control the fermentation process and make it directed, it is necessary to study which lactic acid bacteria are involved in the fermentation process, the period in which their growth and death, and how it affects the organoleptic properties of the finished product, as well as to study the activity of lactic acid microorganisms in the fermentation process. When fermentation of vegetables are not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste, so it is very important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. Reducing the rate or preventing microbial spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of microorganisms-contaminants; destruction of microorganisms-contaminants; removal of microorganisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. Results This review is devoted to the scientific aspects of vegetable fermentation, including crops that contribute to the creation of optimal conditions for the development of the main pool of lactic acid microorganisms, the production of finished products of high quality and the prevention of microbial spoilage. It is shown that at the first stage of fermentation lactobacilli of the genus L. mesenteroides play a determining role. It is their "work" to create optimal conditions for the development of the target lactic microflora depends on the quality of the finished product. This fact should be taken into account when creating industrial bacterial starter cultures – "starter cultures" for the directed process of fermentation of vegetables.

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 THE USE OF LACTIC ACID BACTERIA IN THE PROCESS OF DIRECTED FERMENTATION OF A WHITE CABBAGE

2018 ◽  
pp. 81-85
Author(s):  
N. E. Posokina ◽  
O. Yu. Lyalina ◽  
E. S. Shishlova ◽  
A. I. Zakharova
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mutual Influence ◽  
Lactobacillus Brevis ◽  
Starter Cultures ◽  
Raw Material ◽  
Model Medium ◽  
White Cabbage ◽  
First Time

Fermentation is a very complex dynamic process with numerous chemical, physical, and microbiological changes affecting the quality of the finished product. At present, in the industry starter cultures are practically not used, which leads to large losses of finished products (up to 40 %). The use of starter cultures allows not only to obtain high quality products, but also to significantly reduce production losses. The aim of the research was to study the process of directed fermentation of white cabbage variety "Slava" using strains of lactic acid bacteria and their consortium, taking into account the degree of their mutual influence. The following lactobacilli were used as strains of lactic acid bacteria – Lactobacillus brevis VKM V1309, Lactobacillus plantarum VKM V-578. Experiments were carried out on model media to obtain comparative data. In the process of directional fermentation using strains of lactic acid microorganisms and their consortium for the first time studied the dynamics of changes in quality indicators. Mathematical models developed in the course of research adequately describe the degree of destruction of glucose and fructose during fermentation. The model medium was made of white cabbage (raw material) for research, for this purpose it was subjected to homogenization and sterilization in order to create optimal conditions for the development of the target microflora and to determine the degree of destruction of glucose and fructose by various strains of lactic acid microorganisms. In the process of research, we found that the use of a consortium of lactic acid bacteria (L. brevis + L. plantarum) for this culture medium is impractical, but the addition of fructose in the amount of 0,5% by weight of the model medium can significantly intensify the process of fermentation of white cabbage.

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