scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Lactic Acid Production from Distiller’s Grain by Mixed Ccultures of Lactobacillus casei and Streptococcus thermophilus

2010 ◽  
Vol 113-116 ◽  
pp. 1071-1074
Author(s):  
Hui Zou ◽  
Qun Hui Wang ◽  
Ying Ying Liu ◽  
Hui Li
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Synergistic Effects ◽  
Lactic Acid Production ◽  
Streptococcus Thermophilus ◽  
Fermentation Conditions ◽  
Distiller’S Grain ◽  
Distiller's Grain

Lactic acid production using Lactobacillus casei and Streptococcus thermophilus individually or as mixed culture on distiller’s grain in open fermentation conditions was evaluated. Lactic acid production and residual sugar were the main features examined. Increased lactic acid production was observed, when mixed cultures were used in comparison to individual ones. This revealed possible synergistic effects between the two lactic acid bacteria.

scholarly journals Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria

Mljekarstvo ◽  
2021 ◽  
Vol 71 (2) ◽  
pp. 112-123
Author(s):  
Biçer Yusuf ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
Dna Isolation ◽  
Streptococcus Thermophilus ◽  
Metagenomic Analysis ◽  
Rrna Gene ◽  
Probiotic Properties ◽  
Dominant Bacteria

The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.

A comparative study of malolactic enzyme and malic enzyme of different lactic acid bacteria

1991 ◽  
Vol 37 (3) ◽  
pp. 211-217 ◽  
Author(s):  
Gerd Battermann ◽  
Ferdinand Radler
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Enzyme ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
Gel Filtration ◽  
Maximum Activity ◽  
Exchange Chromatography ◽  
Leuconostoc Oenos ◽  
Malolactic Enzyme

Malolactic enzyme of lactic acid bacteria catalyzes the decarboxylation of L-malate to L-lactate. The appropriate enzyme of Lactobacillus casei, Leuconostoc oenos, and Leuconostoc mesenteroides, as well as the malic enzyme of Lactobacillus casei, were purified to electrophoretic homogeneity by salmine sulphate precipitation, ion-exchange chromatography, hydrophobic chromatography, and gel filtration. The malolactic enzymes investigated were similar and showed only minor variations in the isoelectric point and the temperature optimum. The molecular weight of the subunit of all malolactic enzymes was about 65 000. Aggregates were formed, depending on the pH. The optimum activity of malolactic enzyme was observed at pH 5.8–6.0, and at this pH the dimer was stable. In addition to Mn2+ and NAD, the malolactic enzyme required K+, which was replaceable by NH4+, for maximum activity. The Km values for L-malate were 10.9 mM (Leuconostoc mesenteroides B116) and 3 mM (Leuconostoc oenos). The Km values for Mn2+ were 0.1 mM (Leuconostoc mesenteroides B116) and 0.017 mM (Leoconostoc oenos). Malic enzyme oxidatively decarboxylates L-malate to pyruvate. This enzyme consists of a 37 000 subunit that forms dimers and tetramers. The NAD-dependent malic enzyme of Lactobacillus casei decarboxylates oxalacetate and is therefore regarded as a L-malate:NAD+ oxidoreductase (oxalacetate decarboxylating), EC 1.1.1.38. Key words: malolactic enzyme, malic enzyme, Lactobacillus, Leuconostoc.

scholarly journals Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

2003 ◽  
Vol 69 (6) ◽  
pp. 3668-3671 ◽  
Author(s):  
Yoshikatsu Hamasaki ◽  
Mitsuko Ayaki ◽  
Hidetaka Fuchu ◽  
Masaaki Sugiyama ◽  
Hidetoshi Morita
Keyword(s):  
Lactic Acid ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Meat Products ◽  
The Other ◽  
Cooked Meat ◽  
Doubling Times ◽  
Mrs Broth ◽  
Cooked Meat Products

ABSTRACT Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10�C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10�C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4�C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10�C after 7 to 12 days.

scholarly journals Microbiological quality of beef stored under different modified atmospheres

2020 ◽  
Vol 76 (12) ◽  
pp. 6471-2020
Author(s):  
KATARZYNA ŚMIECIŃSKA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbial Growth ◽  
Microbiological Quality ◽  
The Other ◽  
Microbial Counts ◽  
Psychrotrophic Bacteria ◽  
Modified Atmospheres ◽  
Microbial Groups

The aim of this study was to analyze changes in the microbiological quality of Longissimus lumborum (LL) muscles collected from young Polish Holstein-Friesian Black-and-White (PHF BW) bulls and stored for 7, 14, and 21 days under different modified atmospheres (MA) (vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). Before and after the specified storage periods, crosssectional samples of the LL muscle were collected under aseptic conditions to determine total microbial counts, and the total counts of psychrotrophic bacteria and mesophilic lactic acid bacteria. The effects of storage time and MA composition on changes in the parameters analyzed were evaluated, and the effectiveness of argon in delaying microbial growth in cold-stored beef was determined. Between days 7 and 14 of storage, total microbial counts were lowest in meat packaged under the MA composed of 30% CO2 + 70% Ar, whereas between days 14 and 21 they were lowest in both MA packages containing O2. The greatest increase in total microbial counts between days 7 and 14 of storage was noted in the MAs containing O2, and between days 14 and 21 of storage in the MA containing Ar. Beef stored for 7 days in the MA containing 60% O2 was characterized by the lowest total microbial counts, whereas the highest total microbial counts were noted in samples stored for 14 days in the MA containing 80% O2. Between days 7 and 14 of storage, the counts of psychrotrophic bacteria increased significantly in all MAs. Between days 14 and 21 of storage, the counts of psychrotrophic bacteria did not increase in meat samples packaged under vacuum or the MA composed of 80% O2 + 20% CO2. The counts of psychrotrophs were significantly lower in beef stored for 7 days in the oxygen-free MAs than they were in both MA packages containing O2. The counts of psychrotrophic bacteria were significantly lower in beef stored for 14 days in the MA containing Ar, compared with samples packaged under vacuum and the MA containing 80% O2. Gas composition in MA packaging had no significant effect on total microbial counts or the counts of psychrotrophic bacteria in meat stored for 21 days. Between days 14 and 21 of storage, the counts of lactic acid bacteria did not increase significantly only in meat packaged in the MAs composed of 60% O2 + 30% CO2 + 10% N2 and 40% CO2 + 60% N2. After 7 days of storage, the counts of lactic acid bacteria were higher in beef packaged in oxygen-free MAs than they were in both MA packages containing O2. After 14 days of storage, the counts of lactic acid bacteria were higher in meat packaged in the MA composed of 80% O2 + 20% CO2 than they were in the other MAs. Beef samples stored for 21 days under the MA composed of 80% O2 + 20% CO2 were characterized by significantly lower counts of lactic acid bacteria, compared with samples stored under the other MAs, except for the MA composed of 40% CO2 + 60% N2. It can be concluded that beef can be stored in the MA composed of 30% CO2 + 70% Ar for shorter periods of time (up to 14 days). The modified atmosphere composed of 30% CO2 + 70% Ar contributed to slower microbial growth in meat and resulted in lower counts of psychrotrophs and lactic acid bacteria, relative to the other samples. However, there is a need for further research on different concentrations of argon in MA packages to confirm that this gas can effectively delay microbial growth in beef. Meat stored for 14 days in the MA composed of 80% O2 + 20% CO2 was characterized by the lowest microbiological quality. The composition of MAs had a minor influence on the growth rates of the microbial groups analyzed in beef stored for 21 days; certain changes were observed only in the counts of lactic acid bacteria.

СРАВНИТЕЛЬНАЯ ЭФФЕКТИВНОСТЬ ПРИМЕНЕНИЯ РАЗЛИЧНЫХ БИОЛОГИЧЕСКИХ ПРЕПАРАТОВ ПРИ КОНСЕРВИРОВАНИИ ЛЮЦЕРНЫ

2019 ◽  
pp. 59-63
Author(s):  
I.T. BIKCHANTAEV ◽  
SH.K. SHAKIROV ◽  
Z.F. FATTAKHOVA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Propionic Acid ◽  
Acid Production ◽  
Exchange Energy ◽  
Acid Fermentation ◽  
Green Mass ◽  
Propionic Acid Bacteria ◽  
Microbial Associations

Проведена сравнительная оценка эффективности влияния различных биологических препаратов при консервировании провяленной зеленой массы люцерны, отечественного так и зарубежного производства в лабораторных условиях. По результатам лабораторных исследований было установлено положительное влияние биологических препаратов ФербакСил и Бонсилаж Форте, которые стимулировали в фитомассе молочнокислое брожение, что в свою очередь положительно отразилось на сохранности обменной энергии (8,9 МДж) и сырого протеина (21,1 ), показатели которых были выше контроля на 3,45 и 0,9 . Максимальное кислотообразование в консервируемой массе выявлено при применении импортного препарата Бонсилаж Форте, где показатель суммы органических кислот был наивысшим и составил 3,66 абс. , или выше контрольного показателя на 0,33 абс. , соответственно. При изучении физиологических групп микробиоты готовых сенажей, в консервировании которых использовали биологические препараты, выявлено повышенное содержание молочнокислых и пропионовокислых бактерий. Максимальное содержание первых было установлено при применении препарата ФербакСил 58,8106 КОЕ/г, последних при применении Бонсилаж Форте 7,2106 КОЕ/г, концентрация которых была выше контроля на 3,3 и 2,4 раза. Расчет экономической эффективности показал, что использование препарата Бонсилаж Форте максимально увеличивает себестоимость готового сенажа по сравнению с контролем на 13,0 (1185 руб./т). Применение отечественного препарата ФербакСил способствовал минимальному увеличению себестоимости готового корма 1063 руб/т, стоимость которого была ниже контроля на 1,2 .The efficacy of two biological preparations was evaluated for haylage preparation from dried alfalpha green mass under laboratory conditions. It was shown that biopreparations FerbacSil and Bonehaylage Forte, stimulating lactic acid fermentation in green mass, improved quality of the haylage by preserving exchange energy (8,9 MJ), raw protein (21,1 ), which were higher than those in control by 3,45 and 0,9 , respectively. Maximal acid production in haylage mass was detected after application of Bonehaylage Forte reaching 3,66 absolute , so 0,33 abs. higher than in the control. Microbial associations developed in green mass were represented by lactic acid bacteria and propionic acid bacteria. Application of FerbacSil resulted in increase of by lactic acid bacteria population which reached 58,8106 CFU per gram of green mass. Propionic acid bacteria were proliferating to 7,2106 CFU per gram when Bonehaylage Forte was used as a silaging starter. These value were 3,3 and 2,4 higher, respectively, than in control variant. Calculation of profitability showed that Bonehaylage Forte application increase selfcost by 13 when compared with control and is as high as 1185 roubles per ton of haylage. Using Russian domestic biopreparation FerbacSil resulted in moderate 1,2 of increase of selfcost giving final 1063 roubles per ton, which is 1,2 lower than in control.

II. HEAT TREATMENT OF SOYMILK AND CULTURE ACTIVITY1

1971 ◽  
Vol 34 (2) ◽  
pp. 63-68 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Acid Formation ◽  
Lactobacillus Species ◽  
Inhibitory Effects ◽  
Beneficial Effects ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential

Soymilk was given different heat treatments and then evaluated as a substrate for acid production by lactic acid bacteria. Unheated soymilk elicited optimal or nearly optimal activity from most test cultures. Heating the medium to 60 C resulted in increased acid formation by Streptococcus and Leuconostoc species and in a reduction of acid production by Pediococcus cerevisiae and Lactobacillus species. Extended heating of soymilk at 60 C reduced its suitability as a substrate for acid development by lactic acid bacteria. Acid formation by all cultures was minimal in soymilk heated at 80 C from &lt;1 to 60 min. Responses in soymilk heated at 100 C for short durations were similar to those obtained when soymilk was heated at 80 C. More severe heating at 100 or 120 C progressively improved the quality of soymilk as a substrate. Inhibitory effects noted when soymilk was heated at 80 C coincided with development of a markedly higher concentration of sulfhydryls and/or toxic volatile sulfides in the medium during heating. Beneficial effects of more severe heating were attributed to expulsion of sulfides, a concurrent decrease in concentration of sulfhydryls, and a decrease in the oxidation-reduction potential of the medium.

Sign in / Sign up

Export Citation Format

Share Document