Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibility of fermenting them with lactic acid bacteria (LAB) to obtain products with live and active LAB cells and increased dietary value. The technology used for obtaining cereal- or pseudocereal-based milk substitutes primarily involves the extraction of selected plant material, and the obtained beverages differ in their chemical composition and nutritional value (content of proteins, lipids, and carbohydrates, glycemic index, etc.) due to the chemical diversity of the cereal and pseudocereal raw materials and the operations used for their production. Beverages made from cereals or pseudocereals are an excellent matrix for the growth of LAB, and the lactic acid fermentation not only produces desirable changes in the flavor of fermented beverages and the biological availability of nutrients but also contributes to the formation of functional compounds (e.g., B vitamins).

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Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

Nutrients ◽

10.3390/nu12041118 ◽

2020 ◽

Vol 12 (4) ◽

pp. 1118 ◽

Cited By ~ 6

Author(s):

Penka Petrova ◽

Kaloyan Petrov

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Bioactive Peptides ◽

Lactic Acid Fermentation ◽

Fermented Foods ◽

Acid Fermentation ◽

Functional Aspects ◽

Nutritional Needs ◽

Critical Overview

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and “boutique” pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.

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Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Journal of Molecular Microbiology and Biotechnology ◽

10.1159/000480542 ◽

2017 ◽

Vol 27 (5) ◽

pp. 289-298 ◽

Cited By ~ 15

Author(s):

Silvana L. Carrizo ◽

Cecilia E. Montes de Oca ◽

María Elvira Hébert ◽

Lucila Saavedra ◽

Graciela Vignolo ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Phytase Activity ◽

Lactic Acid Fermentation ◽

Amylolytic Activity ◽

Acid Fermentation ◽

Nutritional Properties ◽

Grain Amaranth ◽

Functional Value

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included Lactobacillus (L.) plantarum (n = 8), L. rhamnosus (n = 6), Enterococcus (E.) mundtii (n = 4), E. hermanniensis (n = 3), E. durans (n = 1), Enterococcus sp. (n = 1), Leuconostoc (Lc.) mesenteroides (n = 3), and Lc. mesenteroides subsp. mesenteroides (n = 3). Only 21% of the strains showed the ability to synthesize capsular exopolysaccharides or display ropiness and only 8 strains showed amylolytic activity. L. plantarum CRL 2106 and E. durans CRL 2122 showed the highest phytase activity, which is of importance for mineral bioavailability. L. plantarum CRL 2106 and CRL 2107 and Lc. mesenteroides subsp. mesenteroides CRL 2131 synthesized the highest concentrations of B2 and B9 vitamin (140-250 ng/mL). This study demonstrates the potential of LAB to improve the nutritional and functional values of pseudocereal-derived foods.

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PENAMBAHAN ENKAPSULAN DALAM PROSES PEMBUATAN YOGHURT POWDER PROBIOTIK DENGAN METODE SPRAY DRYING

Jurnal Penelitian Pascapanen Pertanian ◽

10.21082/jpasca.v16n2.2019.56-63 ◽

2020 ◽

Vol 16 (2) ◽

pp. 56

Author(s):

Juniawati Sahib ◽

NFN Miskiyah ◽

Ayu Kusuma

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Spray Drying ◽

Nutritional Value ◽

Powder Processing ◽

Goat Milk ◽

Fat Content ◽

Cow Milk ◽

Cold Temperatures

Yoghurt merupakan salah satu produk olahan susu yang memiliki umur simpan yang relatif singkat yaitu 2-3 minggu pada suhu dingin. Kondisi penyimpanan yoghurt pada suhu dingin membatasi distribusi yoghurt. Pengolahan yoghurt powder merupakan salah satu alternatif yang dilakukan untuk mempertahankan kualitas yoghurt selama proses distribusi dan penyimpanan. Pengeringan yoghurt menggunakan metode spray drying dengan teknik enkapsulasi mampu menghasilkan yoghurt powder dengan karakteristik kimia dan mikrobiologi yang baik. Penelitian ini bertujuan untuk menentukan bahan pengkapsul terbaik yang dapat digunakan dalam pembuatan yoghurt powder susu sapi dan susu kambing. Hasil penelitian menunjukkan bahwa susu skim merupakan bahan enkapsulan yang paling baik dalam pembuatan yoghurt powder susu sapi dan susu kambing karena menghasilkan nilai gizi yang lebih tinggi dan dapat mempertahankan viabilitas bakteri asam laktat selama proses pengeringan. Nilai gizi yoghurt powder susu sapi kadar protein 24,25 %, kadar lemak 5,74% dan calcium 8,22 ppm. Nilai gizi yoghurt susu kambing kadar protein 26,89 %, kadar lemak 8,21 % dan calcium 9,60 ppm. Penurunan total viabilitas bakteri asam laktat yoghurt powder dengan bahan enkapsulan susu skim lebih rendah dibandingkan dengan gum arab dan maltodekstrin. Yoghurt powder susu sapi mengandung total BAL sebesar 12,23 log CFU/g atau turun sekitar 4,01 log sedangkan yoghurt powder susu kambing mengandung total BAL 12,54 log CFU/g atau turun 4,5 log. Encapsulation in yogurt powder processing with spray drying menthodYogurt is one of dairy products with relatively short shelf life, 2-3 weeks in cold temperatures. Conditions for storing yogurt in cold temperatures limit the distribution of yogurt. Processing of yogurt powder is an alternative way to maintain the quality of yogurt during distribution and storage. Drying yoghurt using spray drying method with encapsulation technique is able to produce yogurt powder with good chemical and microbiological characterics. This study aims to determine the best encapsulating material that can be used in making cow milk yogurt powder and goat milk yogurt powder. The experiment was set up in compeletely randomized design with basic materials (cow milk and goat milk) and encapsulant (maltodextrin, arabic gum and skim) as treatments and repeated three times. The results showed that skim was the best encapsulant in making cow milk and goat milk yogurt powder because it produced higher nutritional value and could maintain the viability of lactic acid bacteria during the drying process. Nutritional value of cow milk yogurt are protein content 24.25%, fat content 5.74% and calcium 8.22 ppm. Nutritional value of goat milk yogurt are protein content 26.89%, fat content 8.21% and calcium 9.60 ppm. Decrease in total viability of lactic acid bacteria yogurt powder with skim lower than arab gum and meltodextrin. Cow milk yogurt powder contains total lactic acid bacteria 12.54 log CFU/g go or decrease 4.5 log.

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PRESERVING ABILITY OF BACILLUS SUBTILIS DURING GATHERING OF FLATTENED MOIST CORN GRAIN

Agriciltural microbiology ◽

10.35868/1997-3004.25.57-62 ◽

2017 ◽

Vol 25 ◽

pp. 57-62

Author(s):

N. О. Kravchenko ◽

S. P. Chumachenko ◽

M. H. Perederiy

Keyword(s):

Bacillus Subtilis ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dry Matter ◽

Nutritional Value ◽

Ammonium Carbonate ◽

Raw Materials ◽

Chemical Preservative ◽

Microbiological Parameters ◽

Corn Grain

The study of the influence of Bacillus subtilis 44-p on the chemical composition, nutritional value and microbiological parameters of preserved flattened moist corn grain. Using B. subtilis 44- p, the contents of lactic acid bacteria at day 70 of preservation was 5.6 x 106-6.0 x 106 CFU, which is 35.7-40 % higher than the corresponding control parameter. The contents of butyric acid bacteria in samples from B. subtilis 44-p at day 70 of preservation decreased to 0.3 x 106-0.5 x 106 CFU relative to control, where their number was 1.2 x 106 CFU. The use of B. subtilis 44-р facilitated decrease of contents of micromycetes in the raw materials by 90-95 % compared to control. Upon the use of B. subtilis 44-p in the flattened moist corn grain, contents of the raw protein increased by 0.24-0.25 %, crude fiber – by 0.51-0.57 % compared to the results obtained upon the use of chemical preservative – ammonium carbonate (AC), where this parameter decreased by 0.23 % relative to control. Losses of dry matter were at the level of 1.15-1.5 % (in the control – 1.8 %). It was established that the use of B. subtilis 44-p stimulates the development of lactic acid bacteria and inhibits the growth of unwanted microorganisms in the preserved mass, facilitates the accumulation of lactic acid, ensuring retention of the feed nutritional value.

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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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Advancements in the Use of Fermented Fruit Juices by Lactic Acid Bacteria as Functional Foods: Prospects and Challenges of Lactiplantibacillus (Lpb.) plantarum subsp. plantarum Application

Fermentation ◽

10.3390/fermentation8010006 ◽

2021 ◽

Vol 8 (1) ◽

pp. 6

Author(s):

Stavros Plessas

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Shelf Life ◽

Nutritional Value ◽

Functional Foods ◽

Fruit Juice ◽

Low Cost ◽

Fruit Juices ◽

Genome Plasticity ◽

Acid Fermentation

Lactic acid fermentation of fresh fruit juices is a low-cost and sustainable process, that aims to preserve and even enhance the organoleptic and nutritional features of the raw matrices and extend their shelf life. Selected Lactic Acid Bacteria (LAB) were evaluated in the fermentation of various fruit juices, leading in some cases to fruit beverages, with enhanced nutritional and sensorial characteristics. Among LAB, Lactiplantibacillus (Lpb.) plantarum subsp. plantarum strains are quite interesting, regarding their application in the fermentation of a broad range of plant-derived substrates, such as vegetables and fruit juices, since they have genome plasticity and high versatility and flexibility. L. plantarum exhibits a remarkable portfolio of enzymes that make it very important and multi-functional in fruit juice fermentations. Therefore, L. plantarum has the potential for the production of various bioactive compounds, which enhance the nutritional value and the shelf life of the final product. In addition, L. plantarum can positively modify the flavor of fruit juices, leading to higher content of desirable volatile compounds. All these features are sought in the frame of this review, aiming at the potential and challenges of L. plantarum applications in the fermentation of fruit juices.

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Isolation and identification of lactic acid bacteria in Bakasang as fermented microbe starter

AQUATIC SCIENCE & MANAGEMENT ◽

10.35800/jasm.0.0.2013.2278 ◽

2013 ◽

pp. 48

Author(s):

J Aquarista Ingratubun ◽

Frans G Ijong ◽

Hens Onibala

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Pathogenic Bacteria ◽

Raw Materials ◽

Fermented Food ◽

Plate Count ◽

Local Market ◽

Bacillus Sp ◽

Isolation And Identification ◽

Total Plate Count

Food fermentation is one of various food processing techniques that has sufficient benefits of nutrition values, and also contains lactic acid bacteria which potentially inhibit pathogenic bacteria, thus prolong shelf life of products. Bakasang is a traditional fermented food from North Sulawesi since many years ago. Reported research of bakasang previously had described that lactic acid bacteria was the dominant isolates and therefore current research aimed to isolate and identify the lactic acid bacteria which associated during fermentation day 1 and day 15, respectively. Raw materials used were 5 kg intestine and liver of skipjack brought from local market Bersehati Manado. The intestine and liver of skipjack were washed and smashed and mixed with 10% salt and 5% rice from weight of the samples and then filled into bottle to be fermented for 15 days. Every 3 days (1,3,6,9,12,15), the samples were collected and analyzed for total lactic acid bacteria by using Total Plate Count Method on de Mann Rogosa Sharpe Agar after incubation at 37°C for 24 h. The colonies grown were transferred to Tryptic Soy Broth and followed by streaking them on Tryptic Soy Agar and the free growing colony on agar medium were isolated into slant agar which were used for biochemical test such as Gram’s staining, motility test, catalase test, oksidase test, H2S test, IMVIC test (Indole, Methyl Red, Voges Proskauer, Citrate) and carbohydrate fermentation. The results showed that Lactobacillus sp., Bacillus sp., Eubacterium sp., and Bifidobacterium sp. All these four bacteria were distributed from day 1 to day 15 of the fermentation process© Fermentasi bahan pangan merupakan salah satu dari sekian banyak teknik pengolahan makanan yang mempunyai banyak manfaat dari kualitas gizi, mengandung bakteri asam laktat sehingga menghambat bakteri patogen sehingga daya simpan lebih panjang. Bakasang merupakan makanan fermentasi tradisional masyarakat Sulawesi Utara yang sudah ada sejak lama. Penelitian yang telah dilakukan terhadap bakasang menghasilkan informasi bahwa terdapat bakteri asam laktat pada bakasang sehingga menjadi tujuan untuk mengisolasi dan identifikasi bakteri asam laktat selama proses fermentasi 1-15 hari. Bahan baku bakasang ialah jeroan (usus dan hati) ikan cakalang Katsuwonis pelamis sebanyak 5 kg yang diambil dari pasar Bersehati Manado. Sampel jeroan dibersihkan kemudian dihancurkan, ditambahkan garam 10% dan nasi 5% kemudian difermentasi selama 15 hari dengan mengambil tiap-tiap sampel setiap 1, 3, 6, 9, 12, dan 15 untuk dihitung jumlah bakteri asam laktat dengan menggunakkan metode Total Plate Count pada media de Mann Rogosa Sharpe Agar dan koloni yang tumbuh di tumbuhkan kembali pada media Tryptic Soy Broth dan digores kembali pada media Tryptic Soy Agar, koloni yang tumbuh digores pada media slant agar yang selanjutnya diidentifikasi bakteri asam laktat berdasarkan uji biokimia yaitu uji pewarnaan Gram, uji motility, uji katalase, uji oksidase, uji H2S dan uji IMVIC (Indole, MethylRed, Voges Proskauer, Citrate). Hasil menunjukkan bahwa selama proses fermentasi berlangsung terdapat 4 genera bakteri asam laktat sesuai yaitu Lactobacillus sp., Bacillus sp., Eubacterium sp., dan Bifidobacterium sp., ke 4 genera ini tersebar pada fermentasi hari 1 sampai hari ke 15©

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Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

Microbial Cell Factories ◽

10.1186/s12934-021-01515-4 ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Prabin Koirala ◽

Ndegwa Henry Maina ◽

Hanna Nihtilä ◽

Kati Katina ◽

Rossana Coda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Degree Of Polymerization ◽

Raw Material ◽

Fermentation Time ◽

Viscosity Increase ◽

Spent Grain ◽

Leuconostoc Pseudomesenteroides ◽

Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

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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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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

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

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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