scholarly journals The use of the strain Enterococcus faecium in the technology of yogurt “Carpathian” as an ancillary culture with probiotic properties

2021 ◽  
Vol 23 (96) ◽  
pp. 93-101
Author(s):  
O. Tsisaryk ◽  
I. Slyvka ◽  
G. Dronyk ◽  
L. Musii ◽  
O. Senchenko
Keyword(s):  
Pure Culture ◽  
Partial Replacement ◽  
Microbial Culture ◽  
Probiotic Properties ◽  
Enzymatic Process ◽  
Organoleptic Evaluation ◽  
Fermentation Time ◽  
Bacterial Preparation ◽  
Additional Strain ◽  
Control Premium

The results of research on the technological features of the production of yogurt "Carpathian" are covered in the article. The bacterial preparation of Chr. Hansen series YoFlex Premium 1.0 (L. bulgaricus, S. thermophilus) and Creamy 1.0 (L. bulgaricus, S. thermophilus, L. rhamnosus) and strain E. faecium SB 18, which is isolated from traditional Carpathian fermented products were used to produce research yogurt samples. It was found that when the strains were used together, the microorganisms were compatible, did not show interspecific antagonism and did not inhibit the enzymatic process. Based on yogurt microorganisms and E. faecium SB 18 strain, seven prototypes of yogurt were created: № 1 (100 %) – control, Premium + Creamy; № 2 (100 %) – control, pure culture of E. faecium SB 18; №3 (100:100 %) – control, (Premium + Creamy) + E. faecium SB 18; №4 (50:50 %) – (Premium + Creamy) + Ent. faecium SB 18; № 5 (70:30 %) – (Premium + Creamy) + Ent. faecium SB 18; № 6 (80:20 %) – (Premium + Creamy) + Ent. faecium SB 18; № 7 (90:10 %) – (Premium + Creamy) + Ent. faecium SB 18. The fastest fermentation took place in sample № 1 (pH 4.78 units – 4 h), the slowest in sample №2 (pH 4.81 units – 6 h), where only pure culture of E. faecium SB 18 was used. The fermentation time in sample №3 was initially slower and then more active (pH 4.77 units – 4 h). The acidity increased more moderately in samples № 4, 5, 6, 7 for 4 h, and at the end of fermentation was 4.84 units, 4.76 units, 4.81 units. and 4.75 units. in accordance. According to organoleptic evaluation, the experimental samples were characterized by slight differences. In general, it is noted that the addition of microbial culture of E. faecium SB 18 improves the taste of yogurt. Samples № 6 and № 7 with the addition of E. faecium SB 18 strain in the amount of 20 and 10 % were noted for the best organoleptic properties. According to the score scale, the above-mentioned samples received the highest number of points – 48, out of a possible 50. The dependence of the acidity of yogurt during storage was established on the dose and composition of the bacterial preparation. It was investigated that the acidity of yogurt, which contained an additional strain of E. faecium SB 18 in the ratios of 100:100 (sample 3) and 50:50 (sample 4), tends to increase rapidly in acidity, which is associated with increased lactic acid bacteria. It was found that partial replacement of the amount of traditional yogurt leaven in the ratio of 70:30 (sample 5), 80:20 (sample 6) and 90:10 (sample 7) provides the optimal course of the enzymatic process during fermentation and storage. It was found that the use of traditional yogurt leaven YoFlex Premium 1.0 and Creamy 1.0. together with strain E. faecium SB 18 in a ratio of 80:20, provides excellent consumer properties of the product.

II. Pure Culture Fermentation Studies

1978 ◽  
Vol 41 (12) ◽  
pp. 980-982 ◽  
Author(s):  
T. FRANK SUGIHARA
Keyword(s):  
Lactobacillus Plantarum ◽  
Pure Culture ◽  
Lactobacillus Delbrueckii ◽  
Fermentation Time ◽  
Lactobacillus Leichmannii ◽  
Culture Technology

Stable, pure-culture, frozen concentrates of Lactobacillus plantarum, Lactobacillus delbrueckii and Lactobacillus leichmannii were developed for use in the fermentation of soda cracker sponge and dough. Sponge fermentation time was reduced from the conventional 18 h to 4 h. Dough fermentation time was also reduced from 4 h to 2 h. The conventional 24-h soda cracker process could be reduced to 8 h by the use of pure-culture technology.

scholarly journals Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya

2018 ◽  
Vol 6 (2) ◽  
pp. 509-519
Author(s):  
Herve Mwizerwa ◽  
George Ooko Abong ◽  
Samuel Kuria Mbugua ◽  
Michael Wandayi Okoth ◽  
Patrick Gacheru ◽  
...  
Keyword(s):  
Starter Culture ◽  
Titratable Acidity ◽  
Viable Count ◽  
Lactobacillus Fermentum ◽  
Probiotic Properties ◽  
Maize Flour ◽  
Fermentation Time ◽  
Western Kenya ◽  
Cereal Products ◽  
Molecular Tests

In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness.Traditional fermented products are mostly processed in an environment which creates a selection of microorganisms that produce the desired end product. In an attempt to find Lactobacilli which have probiotic properties and can be used in the development of starter culture for controlled fermentation of cereal products, the microbial populations of maize flour, overnight soaked dough, fermented cooked porridge, Mkarango and Busaawere enumerated and the inherent lactobacilli isolated. The microbial and biochemical profiles of the 6 days spontaneous Mkarangofermentation process were determined.The total viable count was 6.93 log cfu/g for fermented cooked porridge, 7.70 log cfu/g in Mkarango and 8.58 log cfu/g forBusaa. Lactobacillicounts were higher in maize flour with 7.43 log cfu/g whileEnterobactericeae were lower in Mkarango.The highest moulds and yeasts counts were observed forBusaa, 7.25 log cfu/g.The lactobacilli isolates from fermented maize based products from western Kenya were predominantly Lactobacillus fermentum andLactobacillus Plantarum.During fermentation time, Lactobacilliincreased from 6.62 to 12.46 log cfu/gafter 3 daysof fermentation. From day 4, an increase in moulds and yeast count was observed, varying from 8.42 to 10.53 log cfu/g. Enterobactericeae count decreased from 5.99 log cfu/g on day 1 to less than 1 log cfu/g on day 6.Titratable acidity increased from 0.32% to 0.73% on day 5. Inversely, the pH of Mkarangodecreased sharply from 6.64 to 3.64 on day 5 and slightly increased on the last day of fermentation. The microbial status of finished fermented maize based products is predominated by Lactobacilli and their isolates are predominantly Lactobacilli especially Lactobacillus fermentum andLactobacillus Plantarumthough further molecular tests are needed to confirm the species.

OPTIMIZATION OF THE MICRONUTRIENT COMPOSITION OF COOKIES WITH THE USE OF BUCKWHEAT FLOUR

2020 ◽  
Author(s):  
И.И. МИЗИНЧИКОВА ◽  
Т.В. САВЕНКОВА ◽  
М.А. ТАЛЕЙСНИК ◽  
Н.А. ЩЕРБАКОВА ◽  
С.Ю. МИСТЕНЕВА
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
High Grade ◽  
Optimum Ratio ◽  
Organoleptic Evaluation ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Buckwheat Flour

Изучено влияние частичной замены муки пшеничной высшего сорта мукой гречневой и пшеничной цельнозерновой на качественные характеристики готового изделия. Установлено оптимальное соотношение, %, мука пшеничная высшего сорта : мука пшеничная цельнозерновая : мука гречневая 55 : 15 : 30, что обеспечивает увеличение содержания пищевых волокон с 4,75 до 6,29 г/100 г, или на 32%; микроэлементов фосфора и магния на 15,5 и 18,2% соответственно; витаминов ниацина и В6 на 18,8 и 10,3% соответственно по отношению к контролю, %, мука пшеничная высшего сорта : мука гречневая 70 : 30. Органолептическая оценка сахарного печенья показала, что использование муки гречневой в сочетании с мукой пшеничной цельнозерновой обеспечивает насыщенный сбалансированный вкус, выраженный аромат и хрустящую, рассыпчатую текстуру готового изделия. The influence of partial replacement of high grade wheat flour with buckwheat flour and whole wheat flour on the quality characteristics of the product is studied. The optimum ratio, %, the high grade wheat flour : whole wheat flour : buckwheat flour 55 : 15 : 30, which provides an increased content of food fiber from 4,75 to 6,29 g/100 g, or 32%; minerals phosphorus and magnesium 15,5 and 18,2%, respectively; vitamins niacin and B6 18,8 and 10,3%, respectively, relative to control, %, the high grade wheat flour : buckwheat flour 70 : 30. Organoleptic evaluation of sugar cookies showed that the use of buckwheat flour in combination with whole wheat flour provides a rich balanced taste, pronounced aroma and crisp, crumbly texture of the finished product.

scholarly journals Expanding the range of sausage products of special purpose

2020 ◽  
Vol 22 (93) ◽  
pp. 72-76
Author(s):  
O. Haschuk ◽  
O. Moskalyuk ◽  
I. Simonova
Keyword(s):  
Amino Acids ◽  
Whole Blood ◽  
Binding Capacity ◽  
Control Sample ◽  
Partial Replacement ◽  
Blood Protein ◽  
Fat Emulsion ◽  
Organoleptic Evaluation ◽  
Wide Range ◽  
Minced Meat

The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scientific work was conducted influence of products of blood processing on qualitative indicators of sausages of health-improving purposes. The use of blood protein Globin Vepro Gel 95 HV in the composition of protein-fat emulsion (in the amount of 40 % by weight of minced meat) and whole blood to increase the iron content in the product for the prevention and treatment of anemia. During the organoleptic evaluation of meat systems, it was found that partial replacement of raw meat in minced meat with whole blood has a beneficial effect on the color of the product. But with the increase in the amount of blood there is a deterioration of organoleptic parameters. The addition to the minced meat of a protein-fat emulsion based on globin protein and the addition of whole blood in appropriate proportions creates the conditions for moisture binding. However, with the addition of 10 % of blood, there is a decrease in moisture binding capacity by 0.3 %. According to the results of studies of the content of essential amino acids, it was found that the experimental samples of sausages are characterized by the content of complete proteins. In particular, the sample № 3, which has the best functional and technological indicators has a higher rate of Lysine, Leucine, Methionine + Cysteine, Valine compared to the control sample. The dominant amino acids are Lysine, Threonine, Leucine, Phenylalanine and Tyrosine, Limiting – Methionine, Cystine, Valine, Isoleucine. For sample № 3, the value of the utilization coefficient of the protein is 0.52, the biological value is 61.12 %.

scholarly journals The technology of functional bakery cookies with fructose and food fibers

2021 ◽  
pp. 143-151
Author(s):  
A. Antonenko ◽  
Y. Bosak ◽  
M. Goloburda ◽  
K. Dmitruk ◽  
S. Kazakevich ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Functional Foods ◽  
Raw Materials ◽  
The Body ◽  
Partial Replacement ◽  
Organoleptic Evaluation ◽  
Low Glycemic Index

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

scholarly journals The technology of curd cake with sucralose: a infrared spectroscopy analysis

2021 ◽  
Vol 30 ◽  
pp. 01001
Author(s):  
Olena Aksonova ◽  
Sergey Gubsky ◽  
Dmitry Torianik ◽  
Victoria Evlash
Keyword(s):  
Infrared Spectroscopy ◽  
Thermal Treatment ◽  
Thermal Degradation ◽  
Ir Spectra ◽  
Partial Replacement ◽  
Literature Analysis ◽  
Spectroscopy Analysis ◽  
Organoleptic Evaluation ◽  
Low Calorie ◽  
Low Calorie Sweetener

The article presents the results of developing technology for the production of curd cake using a low-calorie sweetener sucralose. The implementation of this direction in the form of a partial replacement in the sugar formulation for effective sweeteners sucralose is proposed. As a prototype, a sugar-based recipe was used, in which a partial replacement (at the level of 50%) of sugar with sucrose was carried out. Sucralose was formulated as the commercial sweetener TM Splenda, which contains maltodextrin and sucralose. All samples, including the control on sugar, were subjected to organoleptic evaluation, which showed the absence of extraneous flavors in all samples and their similarity in terms of sweetness compared to control. IR spectra of the sweetener, curd cake with sugar, as well as curd cakes with 50% and 100% sugar substitution for sweetener were obtained and analyzed. The analysis showed the presence of identical characteristic bands on the spectra of the sweetener and samples of sucralose cakes, which suggests that the sweetener TM Splenda does not undergo thermal degradation when baking curd cake. However, the literature analysis indicates the danger of the formation of toxic gaseous substances that are obtained during the thermal treatment of products with sucralose.

scholarly journals Development of Lactic acid Microorganisms during Fermentation of Substrate with an Increased Concentration of Carbohydrates

2021 ◽  
pp. 584-592
Author(s):  
Vladimir Kondratenko ◽  
Natalia Posokina ◽  
Anastasiay Kolokolova ◽  
Anna Zakharova
Keyword(s):  
Lactic Acid ◽  
Raw Materials ◽  
Main Stage ◽  
Probiotic Properties ◽  
Carbohydrate Component ◽  
Carbohydrate Composition ◽  
Model Medium ◽  
Fermentation Time ◽  
Plant Raw Materials ◽  
Fermentation Stage

Introduction. Creating favorable conditions for the development of lactic acid microorganisms is one of the main factors in obtaining high-quality fermented products. The cycle of their life directly depends on the amount and composition of carbohydrates in plant tissue. Since a significant part of carbohydrates is consumed at the initial stage of fermentation process, additional fortification is needed. The research objective was to study the development rate of lactic acid microorganisms during the fermentation of plant substrate with a modified carbohydrate composition. Study objects and methods. The research featured model medium based on white cabbage of the Parus variety. The medium was fermented with different strains of lactic acid microorganisms: at the first stage of fermentation – Leuconostoc mesenteroides, at the second stage – Lactobacillus casei VKM 536, Lactobacillus plantarum VKM B-578, Lactobacillus brevis VKM B-1309, and their paired consortia. The initial plant material was subjected to grinding and removal of native microflora for the development of target lactic acid microorganisms, then inoculated with L. mesenteroides. The target lactic acid microorganisms were introduced after the first stage of fermentation with simultaneous adjustment of the carbohydrate composition. Results and discussion. The technology included modes of controlled two-stage microbial transformation of plant raw materials using modification of the carbohydrate composition of the substrate. A number of experiments made it possible to select the optimal composition of the consortium and establish the optimal fermentation time at the main stage of microbial processing. When the plant substrate was fermented by the consortium of L. casei + L. plantarum with an increased carbohydrate component, the decrease in the concentration was quite small: after 5–30 days, the decrease in the concentration of microorganisms did not exceed one order of magnitude, which was insignificant at an initial concentration of eight orders of magnitude. In other consortia, the decrease in the concentration of microorganisms was more pronounced. Conclusion. The fortification of the vegetable substrate with carbohydrates made it possible to maintain the concentration of lactic acid microorganisms at a level comparable to the concentration at the time of inoculation. The concentrations of microorganisms varied slightly in both monocultures and their paired consortia during the entire main fermentation stage of the model medium with a modified carbohydrate component. By the end of the main fermentation stage, the concentration of microorganisms did not fall below 107 CFU/g. Therefore, the resulting system “microflora – substrate” proved to have probiotic properties. The study can be used to develop new technological modes of controlled step-by-step fermentation of plant raw materials in order to improve the quality indicators of the final product.

scholarly journals ISOLASI BAKTERI ASAM LAKTAT ASAL JUS NANAS SEBAGAI KANDIDAT PROBIOTIK

2020 ◽  
Vol 31 (2) ◽  
pp. 103-112
Author(s):  
Cynthia Rizka Riani ◽  
◽  
Lilis Nuraida ◽  
Anja Meryandini ◽  
◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Probiotic Properties ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Good Tolerance ◽  
Pineapple Juice ◽  
Acidic Conditions

Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.

scholarly journals Development of flour confectionery products with reduced sugar content

Vestnik MGTU ◽  
2021 ◽  
Vol 24 (4) ◽  
pp. 428-440
Author(s):  
A. A. Tumashov ◽  
A. S. Gavrilov ◽  
O. V. Chugunova ◽  
O. Yu. Bulygina
Keyword(s):  
Sugar Content ◽  
Partial Replacement ◽  
Qualitative Properties ◽  
Organoleptic Evaluation ◽  
Baking Process ◽  
Organoleptic Characteristics ◽  
Confectionery Products ◽  
The Stability ◽  
Organoleptic Parameters ◽  
Control Samples

The search for equivalent flavoring sugar substitutes of a non-sugar nature is an urgent direction in the development of the technology of flour confectionery products. In the course of research, a gingerbread recipe has been developed with a partial replacement of the prescription sugar with a 15 % solution of sucralose in glycerin, which most closely correspond to the organoleptic characteristics (taste, smell, texture) of traditional flour confectionery products. The results of the organoleptic evaluation of coded prototypes of gingerbread with the involvement of experts have shown that a decrease in sugar concentration by 25 % does not lead to a statistically significant change in organoleptic parameters in comparison with control samples. Substitution of more than 30 % sugar leads to an increase in the plasticity of the dough complicating the operation of the dosing mechanisms; at the same time, the taste of the products changes (these changes are noted during the tasting assessment); their consistency becomes denser. In the process of research, the stability of the quantitative and qualitative properties of gingerbread during storage has been proved. Experimental samples of gingerbread with 25 % reduced sugar content retain all the indicators established by GOST for their storage for 90 days without statistically significant changes. The decomposition of sucralose in the manufacture of the dough is 0.1 %, in the baking process - 2.6 %, during storage for 120 days - 6.7 % (of the loaded product). The developed recipe allows enterprises to expand the range of confectionery products with reduced sugar content.

scholarly journals Effect of Adding Mashed Potato on Physiochemical and Sensorial Properties of Masyaura

2018 ◽  
Vol 2 ◽  
pp. 59-65
Author(s):  
Geeta Bhattarai ◽  
Sanjay Bhandari ◽  
Dambar Bahadur Khadka
Keyword(s):  
Bulk Density ◽  
Sensory Quality ◽  
Raw Materials ◽  
Partial Replacement ◽  
Black Gram ◽  
Rehydration Ratio ◽  
Disintegration Time ◽  
Fermentation Time ◽  
Common Problems

Masyaura, an ethnic, fermented and dried, cone shaped, black or green gram product, is prepared by Nepalese people living in the Himalayas. Masyaura is especially prepared from split black gram (Phaseolus mungo) and Colocasia (Colocasia esculenta) or radish and ash gourd depending upon the availability of raw materials. The taste and texture are the fundamental characteristics of Masyaura. Breakage or loss of integrity after drying, during handling, packing and cooking are observed as a common problems of Masyaura. In this study, effect of addition of mashed potato on physiochemical and sensory quality of Masyaura was studied. Masyaura prepared by using black gram and colocasia tuber in the ratio 2:1 with fermentation time of 2 h was taken as control. Black gram was partially replaced by different proportion of mashed potato (6.25, 12.5, 18.75 and 25 parts by weight) to study the effect on physiochemical and sensory quality of Masyaura. Rehydration ratio, bulk density and disintegration time of Masyaura varied from 2.60:1 to 3.45:1, 510 to 654 kg/m3 and 35.75 to 45.91 min respectively. Masyaura prepared by incorporating mashed potato had higher bulk density, longer disintegration time and lower rehydration ratio compared to control. Sensory evaluation showed that 18.75 parts mashed potato incorporated Masyaura had the best sensory quality of all the proportions studied. Incorporation of mashed potato in partial replacement of black gram could significantly improve the textural property of Masyaura.

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