Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages

Lactobacillus plantarum PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation parameters, and beverage properties were assessed. Lactobacillus plantarum PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r2 = 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log10 CFU/mL) were significantly higher when fermented with L. plantarum than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in L. plantarum PMO 08- fermented beverage. Thus, L. plantarum PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.

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Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽

10.3390/foods10010139 ◽

2021 ◽

Vol 10 (1) ◽

pp. 139

Author(s):

Natalia Aparicio-García ◽

Cristina Martínez-Villaluenga ◽

Juana Frias ◽

Elena Peñas

Keyword(s):

Starter Culture ◽

Microbial Quality ◽

Pathogenic Microorganisms ◽

Gluten Free ◽

Good Source ◽

Fermented Beverage ◽

Oat Flour ◽

Hedonic Scale ◽

Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

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Manganese privation induced transcriptional upregulation of the class IIa bacteriocin plantaricin 423 in Lactobacillus plantarum 423

Applied and Environmental Microbiology ◽

10.1128/aem.00976-21 ◽

2021 ◽

Author(s):

Ross Vermeulen ◽

Shelly Deane ◽

Leon Dicks ◽

Johann Rohwer ◽

Anton Du Preez van Staden

Keyword(s):

Transition Metal ◽

Lactobacillus Plantarum ◽

Foodborne Pathogens ◽

Economic Value ◽

Metal Homeostasis ◽

Culture Conditions ◽

Reporter System ◽

Precursor Peptide ◽

Enterocin A ◽

Leucocin A

Plantaricin 423 is produced by Lactobacillus plantarum 423 using the pla biosynthetic operon located on the 8188 bp plasmid, pPLA4. As with many class IIa bacteriocin operons, the pla operon encodes biosynthetic genes ( plaA : precursor peptide, plaB : immunity, plaC : accessory and plaD : ABC transporter) but does not encode local regulatory genes. Little is known about the regulatory mechanisms involved in the expression of the apparently regulationless class IIa bacteriocins such as plantaricin 423. In this study, phylogenetic analysis of class IIa immunity proteins indicated that at least three distinct clades exist, which were then used to subgroup the class IIa operons. It became evident that the absence of classical quorum sensing genes on mobile bacteriocin encoding elements is a predisposition of the subgroup which includes plantaricin 423, pediocin AcH/PA-1, divercin V41, enterocin A, leucocin-A and -B, mesentericin Y105 and sakacin G. Further analysis of the subgroup suggested that the regulation of these class IIa operons may be linked to transition metal homeostasis in the host. By using a fluorescent promoter-reporter system in Lactobacillus plantarum 423, transcriptional regulation of plantaricin 423 was shown to be upregulated in response to manganese privation. IMPORTANCE Lactic acid bacteria hold huge industrial application and economic value, especially bacteriocinogenic strains which further aids in the exclusion of specific foodborne pathogens. Since bacteriocinogenic strains are sought after it is equally important to understand the mechanism of bacteriocin regulation. This is currently an understudied aspect of class IIa operons. Our research suggests the existence of a previously undescribed mode of class IIa bacteriocin regulation, whereby bacteriocin expression is linked to management of the producer’s transition metal homeostasis. This delocalized metalloregulatory model may fundamentally affect the selection of culture conditions for bacteriocin expression and change our understanding of class IIa bacteriocin gene transfer dynamics in a given microbiome.

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Investigation of the ability of Francisella tularensis strains to form biofilms

Sanitarnyj vrač (Sanitary Inspector) ◽

10.33920/med-08-2108-10 ◽

2021 ◽

pp. 69

Author(s):

Kseniya Viktorovna Naumova ◽

Andrey Vladimirovich Mazepa ◽

Ayuna Konstantinovna Syngeeva ◽

Elena Stanislavovna Kulikalova

Keyword(s):

Qualitative Analysis ◽

Francisella Tularensis ◽

Biofilm Formation ◽

Substrate Surface ◽

Culture Conditions ◽

Optimal Conditions ◽

Study Results

The study results of the Francisella tularensis stains’ ability to form biofilm on the substrate surface are presented. The qualitative analysis of biofilm forming in the different culture conditions at the surface of glass vials has been performed. It was shown that all studied strains could form a biofilm, but most optimal conditions for biofilm formation are temperature at 22 ± 1 °C and culture exposition during 192 hours.

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Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽

10.3390/foods6120110 ◽

2017 ◽

Vol 6 (12) ◽

pp. 110 ◽

Cited By ~ 23

Author(s):

Pasquale Russo ◽

Clara Fares ◽

Angela Longo ◽

Giuseppe Spano ◽

Vittorio Capozzi

Keyword(s):

Antifungal Activity ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Bread Production

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Effects of Some Spices on Acid Production by Starter Cultures

Journal of Food Protection ◽

10.4315/0362-028x-42.7.572 ◽

1979 ◽

Vol 42 (7) ◽

pp. 572-576 ◽

Cited By ~ 20

Author(s):

LAURA L. ZAIKA ◽

JOHN C. KISSINGER

Keyword(s):

Liquid Medium ◽

Lactobacillus Plantarum ◽

Acid Production ◽

Bacterial Population ◽

Starter Culture ◽

Starter Cultures ◽

Red Pepper ◽

Bacterial Counts ◽

Low Concentrations ◽

High Concentrations

Ginger, red pepper, mustard, mace, cinnamon and clove were examined to determine their effects on growth of and acid production by a starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae in a liquid medium. At 4, 8, and 12 g/l levels all spices except clove stimulated acid production by the starter bacteria but did not stimulate increases in bacterial population. Clove was inhibitory to the starter bacteria at and above the 4 g/l level, but low concentrations (0.5 – 2.0 g/l) stimulated acid production. High concentrations of cinnamon (8 and 12 g/l) delayed acid production, but bacterial counts were similar to those of the control.

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Bacterial inoculant effect on quality of alfalfa silage and haylage

Biotechnology in Animal Husbandry ◽

10.2298/bah1901085d ◽

2019 ◽

Vol 35 (1) ◽

pp. 85-96

Author(s):

Snezana Djordjevic ◽

Violeta Mandic ◽

Nikola Djordjevic ◽

Biljana Pavlovic

Keyword(s):

Lactic Acid ◽

Nutritive Value ◽

Starter Culture ◽

Livestock Production ◽

Forage Legumes ◽

Acid Fermentation ◽

Cattle Farm ◽

Fermentation Parameters ◽

High Level

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant ?Silko for alfalfa? on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant ?Silko for alfalfa? (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant ?Silko for alfalfa? has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since ?Silko for alfalfa? positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

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Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.31010 ◽

2018 ◽

Vol 15 (1) ◽

pp. 1

Author(s):

Fathyah Hanum Pamungkaningtyas ◽

Mariyatun Mariyatun ◽

Rafli Zulfa Kamil ◽

Ryan Haryo Setyawan ◽

Pratama Nur Hasan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Starter Culture ◽

Dairy Industry ◽

Sensory Properties ◽

Fermented Foods ◽

Probiotic Strains ◽

Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

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Application of whey in fermented beverage production using kefir starter culture

Nutrition & Food Science ◽

10.1108/00346650810862993 ◽

2008 ◽

Vol 38 (2) ◽

pp. 121-127 ◽

Cited By ~ 9

Author(s):

M. Mazaheri Assadi ◽

F. Abdolmaleki ◽

R.R. Mokarrame

Keyword(s):

Starter Culture ◽

Fermented Beverage

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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽

10.3390/beverages6020023 ◽

2020 ◽

Vol 6 (2) ◽

pp. 23 ◽

Cited By ~ 4

Author(s):

Sibylle Krieger-Weber ◽

José María Heras ◽

Carlos Suarez

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Starter Cultures ◽

Positive Contribution ◽

Wine Quality ◽

Acetic Acid Production ◽

Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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