scholarly journals Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1737
Author(s):  
Wendy Franco ◽  
Sergio Benavides ◽  
Pedro Valencia ◽  
Cristian Ramírez ◽  
Alejandra Urtubia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Regional Growth ◽  
Starter Culture ◽  
Growth Conditions ◽  
Microbial Evolution ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Grape Juices ◽  
Grape Cultivars

Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven grape cultivars cultivated in Chile. Grape juices were fermented at 25 °C for 7 days. Samples were collected to analyze sugar, organic acids, and ethanol. Microbial evolution was measured with culture-dependent and molecular approaches. Then, a native isolated Candida oleophila was selected for further sequential fermentations with Saccharomyces cerevisiae. The grape cultivars in the Maule showed a diversity of non-Saccharomyces yeasts, with a greater diversity observed at the beginning of the fermentation. However, species from the Hansenasporia, Metschnikowia, Torulaspora, Lachancea, and Candida genera were detected after 7 days, suggesting tolerance to environments rich in ethanol, capability may be associated to the terroir studied, which is characterized by torrid weather and antique and traditional vineyards. The alcoholic fermentation negatively impacted the LAB population, and after 7 days only Leuconostoc mesenteroides was isolated. In the sequential fermentations, C. oleophila was able to produce fermented grape juices with <1.5 g/L glucose, 12.5% (v/v) alcohol, and low concentrations of malic (<1.00 g/L) and succinic (2.05 g/L) acids, while acetic acid reached values >0.3 (g/L). To our knowledge this is the first time C. oleophila has been reported as a potential starter culture for wine production. However, more studies are necessary to fully characterize the potential of C. oleophila on wine attributes.

scholarly journals Seleksi Bakteri Asam Laktat dan Pemanfaatannya Sebagai Starter Kering Menggunakan Matriks Tapioka Asam

2015 ◽  
Vol 1 (1) ◽  
pp. 26-33
Author(s):  
IRA ERDIANDINI ◽  
TITI CANDRA SUNARTI ◽  
ANJA MERYANDINI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Viability ◽  
Starter Culture ◽  
Cassava Starch ◽  
Raw Material ◽  
Spontaneous Fermentation ◽  
Industrial Fermentation ◽  
Freeze Dried ◽  
The Matrix

The development of industrial fermentation food could not separate with the availability of culture starter that suffice to support its production. Dried starter can be an option to use in fermentation industry because it can be stored for longer time without rejuvenation. However, in the process of production of dried starter needs the matrix to maintain cell viability, economically and availability of raw material. This research was conducted to use selected dried starter of indigenous lactic acid bacteria by using sour cassava starch matrix. Eleven local isolates lactic acid bacteria isolates from spontaneous fermentation of carbohydrates commodity were selected based on their acid production capabilities and antibiotics susceptibilities. Isolate of E 1222 showed the best result and was identified as Pediococcus pentosaceus. The isolate was encapsulated with sour cassava starch matrix for making dried starter by using freeze dryer and spray dryer. Freeze dried starter culture could maintained the cell viability higher than spray dried starter culture i.e 10.34 log CFU/g and 8.91 log CFU/g, respectively. Finally, freeze dried starter culture could maintain the percentage of cell viability until 89.38% during four-weeks storage at 4 oC. 

scholarly journals Polyphasic Characterization of Yeasts and Lactic Acid Bacteria Metabolic Contribution in Semi-Solid Fermentation of Chinese Baijiu (Traditional Fermented Alcoholic Drink): Towards the Design of a Tailored Starter Culture

2019 ◽  
Vol 7 (5) ◽  
pp. 147 ◽  
Author(s):  
Rufei Ma ◽  
Lu Sui ◽  
Jingsheng Zhang ◽  
Jinrong Hu ◽  
Ping Liu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Special Functions ◽  
Soluble Sugars ◽  
Starter Culture ◽  
Gas Chromatography Mass Spectrometry ◽  
Spontaneous Fermentation ◽  
Good Ability ◽  
Semi Solid ◽  
Solid Fermentation

Chinese Baijiu is principally produced through a spontaneous fermentation process, which involves complex microorganism communities. Among them, yeasts and lactic acid bacteria (LAB) are important communities. The study examined the isolated strains from fermented grains of Baijiu regarding their activity of α-amylase and glucoamylase, ethanol tolerance, glucose utilization, as well as metabolite production in the process of laboratory-scale sorghum-based fermentation. Selected strains (Saccharomycopsis fibuligera 12, Saccharomyces cerevisiae 3, and Pediococcus acidilactici 4) were blended in different combinations. The influence of selected strains on the metabolic variation in different semi-solid fermentations was investigated by gas chromatography–mass spectrometry (GC–MS) accompanied by multivariate statistical analysis. According to the principal component analysis (PCA), the metabolites produced varied in different mixtures of pure cultures. S. fibuligera produced various enzymes, particularly α-amylase and glucoamylase, and exhibited a better performance compared with other species regarding the ability to convert starch to soluble sugars and positively affect the production process of volatile compounds. S. cerevisiae had a high fermentation capacity, thereby contributing to substrates utilization. Lactic acid bacteria had a good ability to produce lactic acid. This study attaches importance to the special functions of S. fibuligera, S. cerevisiae, and P. acidilactici in Chinese Baijiu making, and investigates their metabolic characteristics in the process of lab-scale semi-solid fermentation.

scholarly journals Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 17 ◽  
Author(s):  
Dimitrios A. Anagnostopoulos ◽  
Vlasios Goulas ◽  
Eleni Xenofontos ◽  
Christos Vouras ◽  
Nikolaos Nikoloudakis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Starter Culture ◽  
Total Phenolic ◽  
Table Olives ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Organoleptic Characteristics ◽  
Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

scholarly journals Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food

2018 ◽  
Vol 19 (3) ◽  
pp. 947-954
Author(s):  
ASTRIANI ASTRIANI ◽  
NURUD DINIYAH ◽  
JAY JAYUS ◽  
NURHAYATI NURHAYATI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Fermented Food ◽  
Spontaneous Fermentation ◽  
Phenotypic Identification ◽  
Trichoderma Sp ◽  
Yellow Color ◽  
Fermentation Profile ◽  
Black Color

Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas 19: 947-954. As a traditional Indonesian food made from cassava, ‘gatot' has special attracted characters of black appearance and chewy texture, mainly as a result of certain fungi and lactic acid bacteria (LAB) during the spontaneous fermentation. However, many producers were failed to gain these typical properties since much unwanted microbial strain often appears during the spontaneous fermentation. Therefore, this study was conducted to isolate and identify the indigenous fungi and LAB which predominantly contributed in fermentation of cassava during ‘gatot’ production. Fungi and LAB were isolated from conventionally made of the ‘gatot’ followed by the phenotypic identification of the isolates based on the morphological and physiological properties. The fungi isolates were morphologically distinguished by the type of mycelia, the shape, and color of the sporangium, while the LAB strains were identified by the type of cell and colony form. In addition, the physiological behavior of the LAB isolates was characterized by their typical growth temperature, its catalase activity and its fermentation profile using BBL crystal kit test. The predominant fungi isolates were identified as Botryodiplodia theobromae, Rhizopus oligosporus, Trichoderma sp. and Aspergillus niger. B. theobromae had greyish white to black color of mycelia when it mature. R. oligosporus had globose sporangium and blackish grey color of the mature mycelia. Trichoderma sp. had green color of the mature sporangium and mycelia. A. niger had yellow color of the mycelia and black color of sporangium. Meanwhile, the indigenous LAB was majority identified as Lactobacillus manihotivorans, Bacillus licheniformis, Brevibacillus brevis and Lactobacillus fermentum. Those bacteria were gram-positive, rods shape, catalase-negative and grew optimally at 37oC. The LAB also arise frequently in many spontaneously fermented food. B. theobromae, R. oligosporus, L. manihotivorans, and L. fermentum were potential and non-pathogenic microbial, which can be used as a starter culture to produce ‘gatot’ under controlled fermentation process.

scholarly journals Application of mixed starter culture for table olive production

2021 ◽  
Vol 72 (2) ◽  
pp. e405
Author(s):  
Z.Ş. Erdemir Tıraş ◽  
H. Kalkan Yıldırım
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Single Species ◽  
Starter Cultures ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Natural Fermentation ◽  
Table Olive ◽  
Natural Microbiota

The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.

scholarly journals EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS

2017 ◽  
Vol 5 ◽  
pp. 1199-1203
Author(s):  
Rozeta Hasalliu
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Alcoholic Fermentation ◽  
Acetic Acid Bacteria ◽  
Alcohol Fermentation ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Wine Making ◽  
Bacteria Growth ◽  
Microbiological Stability

The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.

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.

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 Effects of carbon concentration, oxygen, and controlled pH on the engineering strain Lactiplantibacillus casei E1 in the production of bioethanol from sugarcane molasses

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Song Wang ◽  
Ran Tian ◽  
Buwei Liu ◽  
Hongcai Wang ◽  
Jun Liu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Performance ◽  
Ethanol Yield ◽  
Starter Culture ◽  
Market Price ◽  
Sugarcane Molasses ◽  
Engineering Strain ◽  
Carbohydrate Utilization ◽  
Cane Molasses

AbstractSugarcane molasses are considered a potential source for bioethanol’s commercial production because of its availability and low market price. It contains high concentrations of fermentable sugars that can be directly metabolized by microbial fermentation. Heterofermentative lactic acid bacteria, especially Lactiplantibacillus casei, have a high potential to be a biocatalyst in ethanol production that they are characterized by strong abilities of carbohydrate metabolism, ethanol synthesis, and high alcohol tolerance. This study aimed to evaluate the feasibility of producing ethanol by Lactiplantibacillus casei used the ethanologen engineering strain L. casei E1 as a starter culture and cane molasses as substrate medium. The effects of environmental factors on the metabolism of L. casei E1 were analyzed by high-performance liquid chromatography (HPLC) system, and the gene expression of key enzymes in carbon source metabolism was detected using quantitative real-time PCR (RT–qPCR). Results showed that the strain could grow well, ferment sugar quickly in cane molasses. By fermenting this bacterium anaerobically at 37 °C for 36 h incubation in 5 °BX molasses when the fermenter’s pH was controlled at 6.0, ethanol yield reached 13.77 g/L, and carbohydrate utilization percentage was 78.60%. RT-qPCR results verified the strain preferentially ferment glucose and fructose of molasses to ethanol at the molecular level. In addition, the metabolism of sugars, especially fructose, would be inhibited by elevating acidity. Our findings support the theoretical basis for exploring Lactic acid bacteria as a starter culture for converting sugarcane molasses into ethanol.

scholarly journals Comparative profiling of lactic acid bacteria isolates in optimized and spontaneous fermentation of cowpea leaves

2021 ◽  
Author(s):  
Joshua Ombaka Owade ◽  
George Ooko Abong' ◽  
Michael Wandayi Okoth ◽  
Agnes Wakesho Mwang'ombe ◽  
Jared Omondi Jobor
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spontaneous Fermentation
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