scholarly journals Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 278
Author(s):  
Vanessa Bassi Pregolini ◽  
Gilberto Vinícius de Melo Pereira ◽  
Alexander da Silva Vale ◽  
Dão Pedro de Carvalho Neto ◽  
Carlos Ricardo Soccol
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
Amplicon Sequencing ◽  
Isoamyl Acetate ◽  
Starter Cultures ◽  
Positive Interaction ◽  
Coffee Beans ◽  
Fermentation Tank ◽  
Coffee Farm ◽  
Food Commodities

Microbial activity is an integral part of agricultural ecosystems and can influence the quality of food commodities. During on-farm processing, coffee growers use a traditional method of fermentation to remove the cherry pulp surrounding the beans. Here, we investigated the influence of the coffee farm microbiome and the resulting fermentation process conducted with selected starter cultures (Pichia fermentans YC5.2 and Pediococcus acidilactici LPBC161). The microbiota of the coffee farm (coffee fruits and leaves, over-ripe fruits, cherries before de-pulping, depulped beans, and water used for de-pulping beans) was dominated by Enterobacteriaceae and Saccharomycetales, as determined by llumina-based amplicon sequencing. In addition, 299 prokaryotes and 189 eukaryotes were identified. Following the fermentation process, Pichia and the family Lactobacillaceae (which includes P. acidilactici) represented more than 70% of the total microbial community. The positive interaction between the starters resulted in the formation of primary metabolites (such as ethanol and lactic acid) and important aroma-impacting compounds (ethyl acetate, isoamyl acetate, and ethyl isobutyrate). The success competitiveness of the starters towards the wild microbiota indicated that coffee farm microbiota has little influence on starter culture-added coffee fermentation. However, hygiene requirements in the fermentation process should be indicated to prevent the high microbial loads present in coffee farm soil, leaves, fruits collected on the ground, and over-ripe fruits from having access to the fermentation tank and transferring undesirable aromas to coffee beans.

scholarly journals The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

2019 ◽  
Vol 2019 ◽  
pp. 1-6 ◽  
Author(s):  
Mesfin Haile ◽  
Won Hee Kang
Keyword(s):  
Fermentation Process ◽  
Positive Impact ◽  
Starter Culture ◽  
Starter Cultures ◽  
Green Coffee ◽  
Comprehensive Overview ◽  
Processing Methods ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Culture Development

Coffee is one of the most important and widely used commercial crops in the world. After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Commonly, there are three different processing methods used to obtain green coffee beans from coffee cherries, namely, the wet, dry, and semidry methods. Microorganisms (yeasts and bacteria) play a major role in coffee fermentation process by degrading mucilage by producing different enzymes (pectinase), acids, and alcohols. Starter culture development is crucial and is done by selecting microorganisms that have certain characteristics, such as mucilage degradation ability, tolerance to stress during fermentation, the ability to suppress the growth of pathogenic fungi, and a positive impact on the sensory quality of the coffee. Currently, green coffee beans obtained from farms that use any of the above processing methods are fermented with selected microorganisms to improve the flavour and aroma of the coffee. This is the result of a new insight into the development of unique flavoured coffee and into engaging with the coffee market to better benefit. This review gives a comprehensive overview of the fermentation process, microorganisms and starter cultures, and fermentation’s impact on coffee quality. Future prospects are also discussed through the incorporation of recent research.

scholarly journals Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

10.5219/1377 ◽  
2020 ◽  
Vol 14 ◽  
pp. 300-306
Author(s):  
Peter Zajác ◽  
Lenka Kúšová ◽  
Lucia Benešová ◽  
Jozef Čapla ◽  
Jozef Čurlej ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
Viable Count ◽  
Starter Cultures ◽  
Total Viable Count ◽  
Laboratory Conditions ◽  
Freeze Dried ◽  
Textural Parameters ◽  
Sensory Parameters ◽  
Titration Acidity

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.

scholarly journals Unprecedented Diversity of Lactococcal Group 936 Bacteriophages Revealed by Amplicon Sequencing of the Portal Protein Gene

Viruses ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 443 ◽  
Author(s):  
Cyril Alexander Frantzen ◽  
Helge Holo
Keyword(s):  
Protein Gene ◽  
Preventive Measures ◽  
Starter Culture ◽  
Variable Region ◽  
Amplicon Sequencing ◽  
Starter Cultures ◽  
Diversity Analysis ◽  
Portal Protein ◽  
Culture Independent ◽  
Cheese Production

Lactococcus lactis is one of the most important bacteria in dairy fermentations, being used in the production of cheese and buttermilk. The processes are vulnerable to phage attacks, and undefined mixtures of lactococcal strains are often used to reduce the risk of bacteriophage caused fermentation failure. Other preventive measures include culture rotation to prevent phage build-up and phage monitoring. Phage diversity, rather than quantity, is the largest threat to fermentations using undefined mixed starter cultures. We have developed a method for culture independent diversity analysis of lytic bacteriophages of the 936 group, the phages most commonly found in dairies. Using, as a target, a highly variable region of the portal protein gene, we demonstrate an unprecedented diversity and the presence of new 936 phages in samples taken from cheese production. The method should be useful to the dairy industry and starter culture manufacturers in their efforts to reduce phage problems.

scholarly journals Lactococcus lactisDiversity in Undefined Mixed Dairy Starter Cultures as Revealed by Comparative Genome Analyses and Targeted Amplicon Sequencing ofepsD

2017 ◽  
Vol 84 (3) ◽  
Author(s):  
Cyril A. Frantzen ◽  
Hans Petter Kleppen ◽  
Helge Holo
Keyword(s):  
Lactococcus Lactis ◽  
Starter Culture ◽  
Amplicon Sequencing ◽  
Core Gene ◽  
Starter Cultures ◽  
Content Type ◽  
Genome Analyses ◽  
Dairy Starter Cultures ◽  
Rotation Strategy ◽  
Cheese Production

ABSTRACTUndefined mesophilic mixed (DL) starter cultures are used in the production of continental cheeses and contain unknown strain mixtures ofLactococcus lactisand leuconostocs. The choice of starter culture affects the taste, aroma, and quality of the final product. To gain insight into the diversity ofLactococcus lactisstrains in starter cultures, we whole-genome sequenced 95 isolates from three different starter cultures. Pan-genomic analyses, which included 30 publically available complete genomes, grouped the strains into 21L. lactissubsp. lactisand 28L. lactissubsp.cremorislineages. Only one of the 95 isolates grouped with previously sequenced strains, and the three starter cultures showed no overlap in lineage distributions. The culture diversity was assessed by targeted amplicon sequencing usingpurR, a core gene, andepsD, present in 93 of the 95 starter culture isolates but absent in most of the reference strains. This enabled an unprecedented discrimination of starter cultureLactococcus lactisand revealed substantial differences between the three starter cultures and compositional shifts during the cultivation of cultures in milk.IMPORTANCEIn contemporary cheese production, standardized frozen seed stock starter cultures are used to ensure production stability, reproducibility, and quality control of the product. The dairy industry experiences significant disruptions of cheese production due to phage attacks, and one commonly used countermeasure to phage attack is to employ a starter rotation strategy, in which two or more starters with minimal overlap in phage sensitivity are used alternately. A culture-independent analysis of the lactococcal diversity in complex undefined starter cultures revealed large differences between the three starter cultures and temporal shifts in lactococcal composition during the production of bulk starters. A better understanding of the lactococcal diversity in starter cultures will enable the development of more robust starter cultures and assist in maintaining the efficiency and stability of the production process by ensuring the presence of key bacteria that are important to the characteristics of the product.

scholarly journals Unravelling the Impact of Grape Washing, SO2, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 43
Author(s):  
Ilaria Checchia ◽  
Renato L. Binati ◽  
Eleonora Troiano ◽  
Maurizio Ugliano ◽  
Giovanna E. Felis ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Microbial Population ◽  
Starter Culture ◽  
Grape Berry ◽  
Starter Cultures ◽  
Chemical Characteristics ◽  
Wine Quality ◽  
Organoleptic Characteristics ◽  
Off Flavors ◽  
The Impact

Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fermenting must microbiota, as it plays a central role in the outcomes of both spontaneous and guided fermentations. This study aimed at evaluating the impact of grape washing, SO2 addition, and selected starter culture inoculation on population dynamics, fermentation kinetics, and main oenological parameters in lab-scale trials, focusing on withered grapes usually used for Amarone production. Although grape washing treatment was effective in removing heavy metals and undesirable microorganisms from grape berry surface, inoculation of multi-starter cultures impacted more fermentation rates. Further, both grape washing and starter inoculation procedures had a remarkable impact on wine chemical characteristics, while 30 mg/L SO2 addition did not significantly affect the fermentation process. In summary, the best strategy in terms of limiting off-flavors and potentially reducing the need for SO2 addition in wine from withered grapes was the use of yeast starters, particularly mixed cultures composed by selected strains of Metschnikowia spp. and Saccharomyces cerevisiae. Application of a washing step before winemaking showed a potential to improve organoleptic characteristics of wine.

Genomics Technologies for Enhanced Understanding of Robustness of LAB Starter Cultures

2018 ◽  
pp. 122-131 ◽  
Author(s):  
Annereinou R. Dijkstra ◽  
Peter A. Bron
Keyword(s):  
Industrial Application ◽  
Fermentation Process ◽  
Starter Culture ◽  
Starter Cultures ◽  
Genome Sequences ◽  
Large Numbers

During production and application, starter culture strains encounter several stresses. To ensure an adequate contribution to the fermentation process, starter culture strains should remain viable, justifying the increasing industrial efforts to unravel robustness characteristics of LAB starter culture strains. Nowadays, large numbers of genome sequences are publicly available, which enables the employment of several genomics technologies to increase our understanding of robustness. This aids the improvement of currently applied LAB starter culture strains and supports the industrial application of novel strains with specific desirable traits but currently inadequate robustness characteristics. This chapter explores genomics technologies for enhanced understanding of robustness of LAB starter cultures.

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.

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.

The influence of abnormal (‘non-acid’) milk on cheese starter cultures

1943 ◽  
Vol 13 (2) ◽  
pp. 123-126 ◽  
Author(s):  
G. J. E. Hunter ◽  
H. R. Whitehead
Keyword(s):  
Starter Culture ◽  
Starter Cultures ◽  
Inhibitory Substance

If milk containing the inhibitory substance produced by growth of ‘non-acid’ streptococci is used for the propagation of starter, it can cause delayed coagulation, simulating a starter failure caused by bacteriophage. ‘Non-acid’ milk in the starter culture milk affects cultures differently according to the particular strains of streptococci present; some strains are considerably less inhibited than others.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

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