scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

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 Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

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).

scholarly journals Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

2012 ◽  
Vol 18 (5) ◽  
pp. 713-721 ◽  
Author(s):  
Harutoshi TSUDA ◽  
Teruki MATSUMOTO ◽  
Yoshiko ISHIMI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Starter Cultures ◽  
Selection Of

The Effects of Cultivating Lactic Starter Cultures with Bacteriocin-Producing Lactic Acid Bacteria

2001 ◽  
Vol 64 (1) ◽  
pp. 81-86 ◽  
Author(s):  
A. OUMER ◽  
S. GARDE ◽  
P. GAYA ◽  
M. MEDINA ◽  
M. NUÑEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Starter Cultures ◽  
The Other ◽  
Aminopeptidase Activity ◽  
Adjunct Cultures ◽  
Nisin Z ◽  
Bacteriocin Producer ◽  
Test Organisms

The effects of bacteriocins produced by six strains of lactic acid bacteria on 9 mesophilic and 11 thermophilic commercial starter cultures were investigated in mixed cultures of commercial starters with bacteriocin-producing strains in milk. The bacteriocins produced by the test organisms were nisin A, nisin Z, lacticin 481, enterocin AS-48, a novel enterocin, and a novel plantaricin. Mesophilic commercial starters were in most cases tolerant of bacteriocins, with only two of the starters being partially inhibited, one by four and the other by two bacteriocins. The aminopeptidase activities of mesophilic starters were generally low, and only one of the combinations of mesophilic starter–bacteriocin producer gave double the aminopeptidase activity of the starter culture without the bacteriocin producer. Thermophilic commercial starters were more sensitive to bacteriocins than mesophilic starters, with six thermophilic starters being partially inhibited by at least one of the bacteriocins. Their aminopeptidase activities were generally higher than those of the mesophilic starters. The aminopeptidase activities of seven thermophilic starters were increased in the presence of bacteriocins, by factors of up to 9.0 as compared with the corresponding starter cultures alone. Bacteriocin-producing strains may be used as adjunct cultures to mesophilic starters for the inhibition of pathogens in soft and semihard cheeses, because mesophilic starters are rather tolerant of bacteriocins. Bacteriocin producers may also be used as adjunct cultures to thermophilic starters of high aminopeptidase activity, more sensitive to lysis by bacteriocins than mesophilic starters, for the acceleration of ripening in semihard and hard cheeses.

scholarly journals Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

PLoS ONE ◽  
2022 ◽  
Vol 17 (1) ◽  
pp. e0261677
Author(s):  
Dorota Litwinek ◽  
Jakub Boreczek ◽  
Halina Gambuś ◽  
Krzysztof Buksa ◽  
Wiktor Berski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Nutritional Value ◽  
Inositol Phosphates ◽  
Starter Culture ◽  
Starter Cultures ◽  
Rye Bread ◽  
Phenotypic Characterisation ◽  
Bread Production ◽  
The One

Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have been evaluated on an industrial scale in the sourdough fermentation process. Wholemeal rye bread was prepared using sourdoughs obtained with 3 new starter cultures, and compared to bread made using the commercial culture (LV2). All newly developed cultures used for the preparation of wholemeal rye bread allowed to obtain better quality products as compared to the LV2 based bread. The best results were obtained when the culture containing Lactiplantibacillus plantarum 2MI8 and exopolysaccharide (EPS)-producing Weissella confusa/cibaria 6PI3 strains was applied. The addition of yeast during sourdough breads production, especially the one prepared from mentioned above starter culture, significantly improved their organoleptic properties, their volume and crumb moisture was increased, and also the crumb acidity and hardness was reduced. Fermentation of rye wholemeal dough, especially without the yeast addition, resulted in a significant reduction in the content of higher inositol phosphates as compared to the applied flour, which is associated with improved bioavailability of minerals. The results of this study prove that the investigated new starter cultures can be successfully applied in wholemeal rye bread production.

scholarly journals Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

2019 ◽  
Vol 11 (1) ◽  
pp. 39-46
Author(s):  
Hanum Mukti Rahayu ◽  
Mahwar Qurbaniah
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smooth Surface ◽  
Starter Culture ◽  
Round Shape ◽  
Activity Test ◽  
Acid Producing Bacteria ◽  
Selection Of ◽  
Candidate Strain

Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, non-endospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

scholarly journals Role of lactic acid bacteria in fermented vegetables

2020 ◽  
Vol 71 (2) ◽  
pp. 358 ◽  
Author(s):  
J. Bautista-Gallego ◽  
E. Medina ◽  
B. Sánchez ◽  
A. Benítez-Cabello ◽  
F. N. Arroyo-López
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Human Diet ◽  
General Process ◽  
Continuous Growth ◽  
Vegetable Products ◽  
Fermented Vegetables

The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world popula­tion in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid bacteria, the most important molecular tech­niques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

WILDIERS' BIOS AND THE LACTIC ACID BACTERIA: THE RELATION OF BIOS TO THE WATER-SOLUBLE B-VITAMINS

1938 ◽  
Vol 16b (2) ◽  
pp. 46-53 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Olga Okulitch ◽  
Arthur Stephen Kadzielawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Water Soluble ◽  
Vitamin B ◽  
Physical And Chemical Properties ◽  
Heat Stable ◽  
Physical And Chemical ◽  
Growth Of Animals ◽  
And Chemical Properties

The influence of three distinct activators prepared from tomatoes, yeast, or liver, on the metabolism of two species of lactic acid bacteria has been studied. One of these activators is Bios II A, and the other two have been shown to be components constituting Bios II B. On the basis of their physical and chemical properties, it is suggested that the growth stimulants required by the lactic acid bacteria are identical with certain of the heat-stable accessory food factors of the Vitamin-B complex essential for the growth of animals.

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