scholarly journals Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir

2021 ◽  
Vol 11 (3) ◽  
pp. 966
Author(s):  
Małgorzata Ziarno ◽  
Rozeta Hasalliu ◽  
Angelika Cwalina
Keyword(s):  
Milk Protein ◽  
Ph Value ◽  
Starter Culture ◽  
Milk Proteins ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Total Protein Content ◽  
Protein Preparation ◽  
Available Lysine

The aim of this study was to evaluate the effect of the addition of various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey, whey permeate, rennet casein, buttermilk) to selected quality parameters and digestibility of milk proteins in kefir. Kefir samples analyzed in the study were prepared under laboratory conditions with three industrial bacterial starter cultures. They were examined microbiologically (lactobacilli, lactococci, yeast) and for pH, total protein content, hardness, adhesiveness, water-holding capacity (WHC), and protein digestibility (using two in vitro methods along with the determination of the content of available lysine and glycine). The counts of lactococci and lactobacilli were estimated at levels above 7 and 6 log(CFU/mL), respectively. Yeast was not found in the kefir samples. The pH value of the samples was 4.4–5.2. The pH, hardness, adhesiveness, and WHC were dependent on the type of kefir starter culture and the type of milk protein powder added. Each protein preparation added increased the amount of available lysine and glycine. However, when converted for 1 g of kefir protein, the changes in the content of available lysine and glycine were variable and depended on both the milk protein powder and starter culture used.

scholarly journals The effect of two starter cultures on some chemical and sensory properties of Macedonian traditional sausage

2021 ◽  
Vol 9 (3) ◽  
pp. 245-252
Author(s):  
Monika Stojanova ◽  
Dragutin Đukić
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Negative Effects ◽  
Staphylococcus Carnosus ◽  
Swiss Chard ◽  
Safe Product ◽  
Favorable Conditions ◽  
Reducing Bacteria

The aim of this study is to monitor the effect of two starter cultures on some chemical and sensory properties of industrially produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by addition of starter culture CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by addition of starter cultures CS-300 (Staphylococcus carnosus ssp. utilis + Staphylococcus carnosus) and BLC-78 (Pediococcus acidilactici + Staphylococcus carnosus) in combination with Swiss chard powder and powdered acerola. Starter cultures have a positive effect on changing the pH value of sausages, which creates favorable conditions for the development of the desired microflora. In the sausages from variant 2 the value for water activity is constant, and the largest decrease was determined in the variant 3. Nitrate-reducing bacteria in combination with a natural source of nitrates (Swiss chard powder and leek) are a suitable substitute for nitrite salt, thus eliminating its negative effects on consumer health. According to the obtained results, with the use of the starter culture CS-300 good quality of the sausages is achieved. At the same time a safe product is obtained where the use of nitrite salt is completely eliminated.

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

scholarly journals Proteolysis of the major yolk glycoproteins is regulated by acidification of the yolk platelets in sea urchin embryos

1992 ◽  
Vol 117 (6) ◽  
pp. 1211-1221 ◽  
Author(s):  
SK Mallya ◽  
JS Partin ◽  
MC Valdizan ◽  
WJ Lennarz
Keyword(s):  
Early Development ◽  
Sea Urchin ◽  
Ph Value ◽  
Total Protein Content ◽  
Developmentally Regulated ◽  
Cell Stage ◽  
Ph Optimum ◽  
Sea Urchin Embryos

The precise function of the yolk platelets of sea urchin embryos during early development is unknown. We have shown previously that the chemical composition of the yolk platelets remains unchanged in terms of phospholipid, triglyceride, hexose, sialic acid, RNA, and total protein content after fertilization and early development. However, the platelet is not entirely static because the major 160-kD yolk glycoprotein YP-160 undergoes limited, step-wise proteolytic cleavage during early development. Based on previous studies by us and others, it has been postulated that yolk platelets become acidified during development, leading to the activation of a cathepsin B-like yolk proteinase that is believed to be responsible for the degradation of the major yolk glycoprotein. To investigate this possibility, we studied the effect of addition of chloroquine, which prevents acidification of lysosomes. Consistent with the postulated requirement for acidification, it was found that chloroquine blocked YP-160 breakdown but had no effect on embryonic development. To directly test the possibility that acidification of the yolk platelets over the course of development temporally correlated with YP-160 proteolysis, we added 3-(2,4-dinitroanilo)-3-amino-N-methyldipropylamine (DAMP) to eggs or embryos. This compound localizes to acidic organelles and can be detected in these organelles by EM. The results of these studies revealed that yolk platelets did, in fact, become transiently acidified during development. This acidification occurred at the same time as yolk protein proteolysis, i.e., at 6 h after fertilization (64-cell stage) in Strongylocentrotus purpuratus and at 48 h after fertilization (late gastrula) in L. pictus. Furthermore, the pH value at the point of maximal acidification of the yolk platelets in vivo was equal to the pH optimum of the enzyme measured in vitro, indicating that this acidification is sufficient to activate the enzyme. For both S. purpuratus and Lytechinus pictus, the observed decrease in the pH was approximately 0.8 U, from 7.0 to 6.2. The trypsin inhibitor benzamidine was found to inhibit the yolk proteinase in vivo. By virtue of the fact that this inhibitor was reversible we established that the activity of the yolk proteinase is developmentally regulated even though the enzyme is present throughout the course of development. These findings indicate that acidification of yolk platelets is a developmentally regulated process that is a prerequisite to initiation of the catabolism of the major yolk glycoprotein.

scholarly journals Probiotic Enrichment and Reduction of Aflatoxins in a Traditional African Maize-Based Fermented Food

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 265 ◽  
Author(s):  
Alex Wacoo ◽  
Ivan Mukisa ◽  
Rehema Meeme ◽  
Stellah Byakika ◽  
Deborah Wendiro ◽  
...  
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Titratable Acidity ◽  
Fermented Food ◽  
Aflatoxin Contamination ◽  
Water Soluble ◽  
Sub Saharan Africa

Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional fermented cereal beverage in Uganda, by the use of starter culture with the probiotic Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106. Probiotic kwete was produced by fermenting a suspension of ground maize grain at 30 °C for a period of 24 h, leading to a decrease of the pH value to ≤ 4.0 and increase in titratable acidity of at least 0.2% (w/v). Probiotic kwete was acceptable to the consumers with a score of ≥6 on a 9-point hedonic scale. The products were stable over a month’s study period with a mean pH of 3.9, titratable acidity of 0.6% (w/v), and Lactobacillus rhamnosus counts >108 cfu g−1. HPLC analysis of aflatoxins of the water-soluble fraction of kwete indicated that fermentation led to an over 1000-fold reduction of aflatoxins B1, B2, G1, and G2 spiked in the raw ingredients. In vitro fluorescence spectroscopy confirmed binding of aflatoxin B1 to Lactobacillus rhamnosus with an efficiency of 83.5%. This study shows that fermentation is a means to enrich with probiotics and reduce widely occurring aflatoxin contamination of maize products that are consumed as staple foods in sub-Saharan Africa.

scholarly journals Technological and Safety Characterization of Kocuria rhizophila Isolates From Traditional Ethnic Dry-Cured Ham of Nuodeng, Southwest China

2021 ◽  
Vol 12 ◽  
Author(s):  
Qiao Shi ◽  
Xinrui Wang ◽  
Zijing Ju ◽  
Biqin Liu ◽  
Changwei Lei ◽  
...  
Keyword(s):  
Amino Acid ◽  
Antimicrobial Resistance ◽  
Starter Culture ◽  
Starter Cultures ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Amino Acid Decarboxylase ◽  
Processing Techniques ◽  
Kocuria Rhizophila

Nuodeng ham is known for its unique processing techniques and flavor. In the present study, proteolytic microorganisms from cured artisanal Nuodeng ham were investigated in order to identify and select potential starter cultures for its faster and safer fermentation. Eight isolates, accounting for 57% of proteolytic microorganisms, were found to be related to Kocuria rhizophila. Relevant properties of K. rhizophila as potential starter culture were evaluated in vitro for the first time. Intra-species diversities were found in phylogenetic and physiological properties of K. rhizophila isolates. Nevertheless, desirable attributes, such as halo-tolerance, nitrate reductase and protease activity, as well as the absence of antimicrobial resistance and amino acid decarboxylase activity, were observed in selected isolates. Moreover, genome analysis of isolates K24 and K45 confirmed their lack of typical genes for virulence, antimicrobial resistance and amino acid decarboxylase. K. rhizophila may thus represent a novel starter candidate of coagulase-negative cocci group and contribute to color and flavor development of fermented meats.

scholarly journals The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Fortune Akabanda ◽  
James Owusu-Kwarteng ◽  
Kwaku Tano-Debrah ◽  
Charles Parkouda ◽  
Lene Jespersen
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Antimicrobial Activities ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Milk Product ◽  
Technological Properties

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

scholarly journals Quality of Quarg produced by probiotics application

2004 ◽  
pp. 37-48 ◽  
Author(s):  
Spasenija Milanovic ◽  
Mirela Panic ◽  
Marijana Caric
Keyword(s):  
Ph Value ◽  
Starter Culture ◽  
Good Health ◽  
Sensory Properties ◽  
Point Of View ◽  
Starter Cultures ◽  
Maximum Score ◽  
Fresh Cheese ◽  
Shelf Stable

Quarg is a soft fresh cheese which is characterised by nutritive and energy value. Presence of essential milk components and usage of various starter cultures, most important of which are probiotics, contribute to the increase of the consumers, interest because of great health effects. In addition to their nutritive and economic importance, probiotics are important from technological point of view, as well. Therefore, the possibilities of probiotic Quarg manufacture, the effect of probiotics, traditional starter culture and their combination, on Quarg quality have been investigated in this study. Quarg was produced of milk with 2.5% and 4.2% fat content. The obtained results showed significant differences in chemical composition physical and sensory properties and shelf-life of the produced cheese samples. From 10 samples produced, 2 samples were of excellent sensory properties and have been evaluated with maximum score. All samples were shelf-stable 5 weeks, while decrease of pH value was insignificant during 30 days of storage at below 4?C. Different kinds of Quarg, produced by use of probiotics, could be used by all consumers categories having beneficial effect on intestinal function and promoting good health because of probiotic bacteria presence.

scholarly journals Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012104
Author(s):  
D Yunita ◽  
D Mariska ◽  
S Rohaya ◽  
E Varizki ◽  
K Gkatzionis ◽  
...  
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Coconut Milk ◽  
Water Removal ◽  
Randomized Block Design ◽  
Soft Cheese ◽  
Optimum Formulation

Abstract The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

scholarly journals Effect of Feeding Different Cultivars of Leucaena leucocephala on Rumen-Based in vitro Anaerobic Fermentations

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 96
Author(s):  
Diane Ouwerkerk ◽  
Anita Maguire ◽  
Jenny Gravel ◽  
Cathy Minchin ◽  
Michael Gravel ◽  
...  
Keyword(s):  
Leucaena Leucocephala ◽  
Negative Impact ◽  
Starter Culture ◽  
Starter Cultures ◽  
Beef Industry ◽  
Department Of Agriculture ◽  
Fermentation Time ◽  
Degrading Bacteria ◽  
Anaerobic Fermentations

The leguminous forage shrub, Leucaena leucocephala, is one of the few nutritional options available to significantly improve beef productivity in Northern Australia. A mixed bacterial rumen inoculum for the detoxification of mimosine (present in Leucaena) and its toxic derivatives 3,4 DHP and 2,3 DHP has been produced in an anaerobic fermenter for the last 23 years by the Queensland Department of Agriculture and Fisheries, using the commercial cultivar Cunninghamii. The development and release of a new psyllid-resistant cultivar ‘Redlands’, offers potential for increasing uptake by the beef industry but brings unanswered questions about its impact on the survival of the toxin degrading bacteria Synergistes jonesii and the overall efficacy of the current inoculum. A series of 30-day anaerobic fermentations were undertaken using the same starter cultures used in the production of commercial inoculum but fed daily with one of three Leucaena cultivars: Cunninghamii, Redlands or Wondergraze. Populations of S. jonesii were monitored daily using a quantitative PCR assay and the ability of the fermentation to detoxify mimosine and its derivatives were assayed on days 10, 15, 20, 25 and 30. Feeding the new Redlands cultivar had a negative impact on S. jonesii numbers and the ability to detoxify 3,4 DHP. However, as fermentation time increased, the S. jonesii populations adapted to the Redlands cultivar. A follow-on fermentation using a starter culture obtained from Day 30 of a Redlands fermentation, showed an immediate increase in S. jonesii populations and was able to detoxify mimosine and its toxic derivatives.

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.

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