Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha4319814 ◽

2015 ◽

Vol 43 (1) ◽

pp. 196-203 ◽

Cited By ~ 9

Author(s):

Ancuța M. ROTAR ◽

Dan Cristian VODNAR ◽

Florina BUNGHEZ ◽

Giorgiana Mihaela CĂTUNESCU ◽

Carmen R. POP ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Bactericidal Effect ◽

Probiotic Properties ◽

Fermented Dairy Products ◽

Goji Berries ◽

Shelf Life Stability ◽

Fermented Dairy

The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (106-107 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 103 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants.

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Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Food Science and Technology International ◽

10.1177/1082013218803257 ◽

2018 ◽

Vol 25 (2) ◽

pp. 141-149 ◽

Cited By ~ 2

Author(s):

Zuzana Matejčeková ◽

Elena Dujmić ◽

Denisa Liptáková ◽

Ľubomír Valík

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Growth Dynamics ◽

Storage Period ◽

Initial State ◽

Acid Fermentation ◽

Ph Values ◽

Probiotic Strains ◽

Specific Growth Rates

Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific functional foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Thus, growth dynamics of the lactic acid bacteria of the Fresco DVS 1010 culture ( Lactococcus lactis spp. lactis, Lactococcus lactis spp. cremoris, Streptococcus salivarius spp. thermophilus) during liquid-state fermentation of soya mashes and pH values within the process were analyzed in this study. Although milk is the most typical growth medium for the lactic acid bacteria, presumable viable counts of Fresco culture reached levels 109 CFU ml−1 after 8 h, representing 2–3 log increase in comparison to initial state (specific growth rates ranged from 1.06 to 1.64 h−1). After 21 days of storage period, the pH levels in the products were reduced to 4.50–4.70, representing a decrease of about 1.5–1.7 units. All prepared soybean products contained detectable amounts of raffinose-series oligosaccharides (0.25–0.68 g per 100 g) that were reduced in average by about 30.5% during period of 21 days.

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Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage

Indonesian Food and Nutrition Progress ◽

10.22146/jifnp.116 ◽

2014 ◽

Vol 13 (1) ◽

pp. 11 ◽

Cited By ~ 1

Author(s):

Tyas Utami ◽

Giyarto Giyarto ◽

Titik F. Djaafar ◽

Endang S. Rahayu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Marked Reduction ◽

Probiotic Strain ◽

Lactic Acid Fermentation ◽

Lactobacillus Paracasei ◽

Acid Fermentation ◽

Probiotic Product

Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.

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The basics of fermenting white cabbage

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-242-248 ◽

2018 ◽

Vol 80 (2) ◽

pp. 242-248 ◽

Cited By ~ 2

Author(s):

E. S. Shishlova ◽

N. E. Posokina ◽

O. Yu. Lyalina

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Raw Materials ◽

Lactobacillus Brevis ◽

Starter Cultures ◽

Probiotic Properties ◽

Acid Fermentation ◽

Spontaneous Fermentation ◽

White Cabbage

In this review, the fermentation process (lactic acid fermentation) of white cabbage is completely coveraged. Fermentation is a very complex dynamic process with numerous physical, chemical and microbiological changes affecting quality of the final product. The sequence of lactic acid bacteria development in the fermentation process, which is characterized by the growth and change of pools of various microorganisms, is described. In place of lactic acid microorganisms Leuconostoc mesenteroides comes Lactobacillus brevis, and then propagated Lactobacillus plantarum. The main factors to be taken into account in the fermentation and storage of sauerkraut are given. In order to start the spontaneous fermentation process, it is necessary that the lactic acid bacteria present on the surface of fresh raw materials prevail over the pathogenic microflora. At the same time, the use of starter cultures is a good alternative to natural fermentation, as this ensures the proper flow of the process and the finished product of good quality. The methods of heat treatment, such as pasteurization and sterilization, allowing to extend the shelf life of the finished fermented product. Various types of packaging that are best used for fermented products are also described: plastic bags, glass and metal cans. It is specified what hygienic norms should be observed at production of sauerkraut. It is shown that fermented (fermented) cabbage has probiotic properties that have a beneficial effect on the human body. It is noted that the use of lactic acid microorganisms (starter cultures) in the fermentation process of white cabbage favorably affects the whole process, as it suppresses the development of pathogenic and other undesirable microorganisms on the surface of fresh raw materials and allows to produce a product with improved functional properties.

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STUDY ON THE ACIDIFICATION DYNAMICS AND SYNERESIS OF YOGHURT ENRICHED IN GOJI BERRY FRUITS (LICIUM BARBARUM L.)

Applied Researches in Technics Technologies and Education ◽

10.15547/artte.2019.01.005 ◽

2019 ◽

Vol 7 (1) ◽

pp. 41-47

Author(s):

Ira Taneva ◽

Gordana Dimitrovska

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Storage Period ◽

Titratable Acidity ◽

Lactic Acid Fermentation ◽

Vital Activity ◽

Acid Fermentation ◽

Goji Berry ◽

Berry Fruits

Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of acidification and proper course of the lactic acid fermentation in the yoghurts obtained. At the end of the storage periods of the yoghurts containing or not containing goji berry fruits, the active acidity reached up to pH 4,1÷4,3 and the titratable acidity – up to 140÷ 44 oТ. It was found that the addition of dry goji berry fruits improves the syneresis and protects the product from stratification. The lowest syneresis values were observed for sample S3 - 4,1 cm3. The goji berry fruits did not affect the vital activity of the lactic acid bacteria. At the end of the storage period (14 days), the highest number of viable lactic acid bacteria was established in sample S2 - 3,6.108 CFU.g-2. This makes the yoghurt obtained beneficial and possessing certain effect on health.

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Evaluation of Probiotic Properties of Pediococcus acidilactici M76 Producing Functional Exopolysaccharides and Its Lactic Acid Fermentation of Black Raspberry Extract

Microorganisms ◽

10.3390/microorganisms9071364 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1364

Author(s):

Young-Ran Song ◽

Chan-Mi Lee ◽

Seon-Hye Lee ◽

Sang-Ho Baik

Keyword(s):

Lactic Acid ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Lactic Acid Fermentation ◽

Probiotic Properties ◽

Scavenging Activity ◽

Black Raspberry ◽

Pediococcus Acidilactici ◽

Acid Fermentation ◽

Total Anthocyanin

This study aimed to determine the probiotic potential of Pediococcus acidilactici M76 (PA-M76) for lactic acid fermentation of black raspberry extract (BRE). PA-M76 showed outstanding probiotic properties with high tolerance in acidic GIT environments, broad antimicrobial activity, and high adhesion capability in the intestinal tract of Caenorhabditis elegans. PA-M76 treatment resulted in significant increases of pro-inflammatory cytokine mRNA expression in macrophages, indicating that PA-M76 elicits an effective immune response. When PA-M76 was used for lactic acid fermentation of BRE, an EPS yield of 1.62 g/L was obtained under optimal conditions. Lactic acid fermentation of BRE by PA-M76 did not significantly affect the total anthocyanin and flavonoid content, except for a significant increase in total polyphenol content compared to non-fermented BRE (NfBRE). However, fBRE exhibited increased DPPH radical scavenging activity, linoleic acid peroxidation inhibition rate, and ABTS scavenging activity of fBRE compared to NfBRE. Among the 28 compounds identified in the GC-MS analysis, esters were present as the major groups. The total concentration of volatile compounds was higher in fBRE than that in NfBRE. However, the undesirable flavor of terpenes decreased. PA-M76 might be useful for preparing functionally enhanced fermented beverages with a higher antioxidant activity of EPS and enhanced flavors.

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Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

Scientific Reports ◽

10.1038/s41598-021-81505-z ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Chatchai Kaewpila ◽

Pongsatorn Gunun ◽

Piyawit Kesorn ◽

Sayan Subepang ◽

Suwit Thip-uten ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritive Value ◽

Gas Production ◽

In Vitro Digestibility ◽

Acid Fermentation ◽

Design Factor ◽

Forage Sorghum ◽

Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

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Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi

Applied Sciences ◽

10.3390/app11135765 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5765

Author(s):

Joo-Yun Kim ◽

Eun-Jung Choi ◽

Jae-Ho Lee ◽

Myeong-Seok Yoo ◽

Keon Heo ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Probiotic Strain ◽

Optimal Growth ◽

Control Group ◽

High Survival ◽

Vitamin B2 ◽

Riboflavin Deficiency

Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency.

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