scholarly journals Microbiota “Fingerprint” of Greek Feta Cheese through Ripening

2021 ◽  
Vol 11 (12) ◽  
pp. 5631
Author(s):  
Athina Tzora ◽  
Aikaterini Nelli ◽  
Chrysoula Voidarou ◽  
George Fthenakis ◽  
Georgios Rozos ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Small Ruminants ◽  
Lactobacillus Brevis ◽  
Lactobacillus Curvatus ◽  
Flight Mass Spectrometry ◽  
Protected Designation Of Origin ◽  
White Cheese ◽  
Lactobacillus Paraplantarum ◽  
Feta Cheese ◽  
Post Production

Feta is a Greek protected designation of origin (PDO) brined curd white cheese made from small ruminants’ milk. In the present research, Greek Feta cheese bacterial diversity was evaluated via matrix-assisted laser desorption ionization–time of flight mass spectrometry (MALDI-TOF MS). Analysis of 23 cheese samples, produced in different regions of the country, was performed in two ripening times (three or six months post-production). The identified microbiota were primarily constituted of lactic acid bacteria. A total of 13 different genera were obtained. The dominant species in both ripening times were Lactobacillus plantarum (100.0% and 87.0%, at three or six months post-production, respectively), Lactobacillus brevis (56.5% and 73.9%), Lactobacillus paracasei (56.5% and 39.1%), Lactobacillus rhamnosus (13.0% and 17.4%), Lactobacillus paraplantarum (4.3% and 26.1%), Lactobacillus curvatus (8.7% and 8.7%). Other species included Enterococcus faecalis (47.8% and 43.5%), Enterococcus faecium (34.8% and 17.4%), Enterococcus durans (13.0% and 17.4%), Enterococcus malodoratus (4.3% and 4.3%), and Streptococcus salivarius subsp. thermophilus (21.7% and 30.4%). The increased ripening time was found to be correlated to decreased total solids (r = 0.616; p = 0.002), protein (r = 0.683; p < 0.001), and PH (r = 0.780; p < 0.001). The results of this study contribute to a better understanding of the core microbiota of Feta cheese.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Preliminary hydrolysis and fermentation studies

2020 ◽  
Vol 21 (5) ◽  
Author(s):  
WHINY HARDIYATI ERLIANA ◽  
Tri Widjaja ◽  
ALI ALTWAY ◽  
LILY PUDJIASTUTI
Keyword(s):  
Lactic Acid ◽  
Lignin Content ◽  
Agricultural Waste ◽  
Lactic Acid Production ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Reducing Sugar ◽  
Cellulose Content ◽  
Acid Pretreatment ◽  
Acid Fermentation

Abstract. Erliana WH, Widjaja T, Altway A, Pudjiastuti L. 2020. Synthesis of lactic acid from sugar palm trunk waste (Arenga pinnata): Hydrolysis and fermentation studies. Biodiversitas 21: 2281-2288. The increasing problems of global energy and the environment are the main reasons for developing products with new techniques through green methods. Sugar palm trunk waste (SPTW) has potential as agricultural waste because of its abundant availability, but it is not used optimally. This study was aimed to determine the effect of various microorganisms on increasing lactic acid production by controlling pH and temperature conditions in the fermentation process. SPTW contains 43.88% cellulose, 7.24% hemicellulose, and 33.24% lignin. The lignin content in SPTW can inhibit reducing sugar formation; the pretreatment process should remove this content. In the study, the pretreatment process was conducted using acid-organosolv. In the acid pretreatment, 0.2 M H2SO4 was added at 120oC for 40 minutes; organosolv pretreatment using 30% ethanol (v/v) at 107oC for 33 minutes was able to increase cellulose content by 56.33% and decrease lignin content by 27.09%. The pretreatment was followed by an enzymatic hydrolysis process with a combination of commercial cellulase enzymes from Aspergillus niger (AN) and Trichoderma reesei (TR), with variations of 0:1, 1:0, 1:1, 1:2 and 2:1. The best reducing sugar concentration was obtained with an AN: TR ratio of 1:2 to form reducing sugar from cellulose. Subsequently, lactic acid fermentation was carried out using lactic acid bacteria at 37oC and pH 6 incubated for 48 hours. The highest lactic acid concentration (33.292 g/L) was obtained using a mixed culture of Lactobacillus rhamnosus and Lactobacillus brevis to convert reducing sugar become lactic acid.

scholarly journals Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

2020 ◽  
Vol 8 (2) ◽  
pp. 301
Author(s):  
Fernando Sánchez-Juanes ◽  
Vanessa Teixeira-Martín ◽  
José Manuel González-Buitrago ◽  
Encarna Velázquez ◽  
José David Flores-Félix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Taxonomic Status ◽  
Raw Milk ◽  
Animal Origin ◽  
Lactobacillus Curvatus ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

Effect of tablets containing probiotic candidate strains on gingival inflammation and composition of the salivary microbiome: a randomised controlled trial

2018 ◽  
Vol 9 (3) ◽  
pp. 487-494 ◽  
Author(s):  
M.K. Keller ◽  
E. Brandsborg ◽  
K. Holmstrøm ◽  
S. Twetman
Keyword(s):  
Null Hypothesis ◽  
Gingival Crevicular Fluid ◽  
Controlled Trial ◽  
Lactobacillus Rhamnosus ◽  
Test Group ◽  
Shannon Index ◽  
Lactobacillus Curvatus ◽  
Necrosis Factor Alpha ◽  
Probiotic Group ◽  
Clinical Endpoints

The aim of the study was to investigate clinical and microbial effects of probiotic candidate strains in patients with moderate gingivitis. The null hypothesis was that the clinical measurements with treatment would not differ from placebo. 47 adult patients were enrolled in a randomised placebo-controlled trial with a 4-week intervention of tablets containing a mix of Lactobacillus rhamnosus PB01, DSM 14869 and Lactobacillus curvatus EB10, DSM 32307 or placebo. Clinical examinations and samplings were done at baseline and after 2, 4 and 6 weeks. The clinical endpoints were general bleeding on probing (BOP), general plaque index (PI) and flow of gingival crevicular fluid (GCF). In addition, the concentration of selected cytokines (interleukin (IL)-1β, IL-6, IL-8, IL-10, tumour necrosis factor alpha (TNF-α)) in GCF was determined with multiplex immunoassays. The profiles of the salivary microbiome were analysed with Next Generation Sequencing (NGS) and qPCR. In contrast to the placebo group, there was a significant reduction in BOP and amount of GCF (P<0.05) after 4 weeks in the probiotic test group when compared with baseline. The general PI was less affected although there was a tendency of decreased plaque levels in the probiotic group (P=0.05-0.09). The cytokines were unaffected by the intervention as well as the salivary microbiome. The Shannon index showed no significant differences between the groups or alterations over time. The occurrence of both probiotic strains increased in saliva of the test subjects during the intervention but returned to baseline levels within 2 weeks. Although a marked improvement in gingival health was recorded in the probiotic group, the null hypothesis could not be rejected.

scholarly journals Influence of sea buckthorn juice addition on the growth of microbial food cultures

2021 ◽  
Vol 14 (1) ◽  
pp. 25-31
Author(s):  
Svetlana Schubertová ◽  
Zuzana Burčová ◽  
Mária Greifová ◽  
Marianna Potočňáková ◽  
Lívia Janotková ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Medium ◽  
Ph Value ◽  
Dairy Product ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Lactobacillus Brevis ◽  
Malolactic Fermentation ◽  
Sea Buckthorn ◽  
Microbial Cultures

Abstract The aim of the article was to investigate the effect of sea buckthorn juice addition on the growth of microbial cultures in growth medium and juice mixtures. Pure sea buckthorn juice was found to inhibit the growth of all 11 monitored microbial cultures. Lactobacillus plantarum CCM 7039, Lactobacillus plantarum K816, Lactobacillus brevis CCM 1815 and, to a lesser extent, the probiotic strain Lactobacillus rhamnosus GG, grew in a growth medium containing a 25 % addition of sea buckthorn juice. Lactobacillus plantarum K816 and Lactobacillus brevis CCM 1815 grew better in this mixture than in pure growth medium. Moreover, we focused on finding a suitable ratio of sea buckthorn and apple juice for Lactobacillus plantarum CCM 7039, leading to malolactic fermentation, which results in an increase in the pH value and an improvement in the sensory properties of juices. The intention was to incorporate the highest possible addition of sea buckthorn juice while maintaining the viability of Lactobacillus plantarum CCM 7039 for malolactic fermentation to occur. The best results were achieved using 40 % sea buckthorn juice. Practical application of the results points to the possibility of preparing a fermented fruit beverage and a dairy product containing sea buckthorn juice. The results of this work extend the current options of sea buckthorn juice processing increasing thus the consumption of healthy juice.

scholarly journals Draft Genome Sequence of Lactobacillus rhamnosus NCB 441, Isolated from Egyptian White Domiati Cheese

2020 ◽  
Vol 9 (49) ◽  
Author(s):  
Madison A. Moore ◽  
Hunter D. Whittington ◽  
M. Andrea Azcarate-Peril ◽  
José M. Bruno-Bárcena
Keyword(s):  
Genome Size ◽  
Genome Sequence ◽  
Draft Genome ◽  
Lactobacillus Rhamnosus ◽  
Draft Genome Sequence ◽  
Content Type ◽  
White Cheese

ABSTRACT Here, we report the draft genome sequence of Lactobacillus rhamnosus NCB 441, which was isolated from pickled white cheese samples gathered at Farafra Oasis in New Valley Governorate, Egypt. The genome size is 2,969,245 bp with a G+C content of 46.7%.

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