Effects of Some Spices on Acid Production by Starter Cultures

1979 ◽  
Vol 42 (7) ◽  
pp. 572-576 ◽  
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.

Effect of Major Spices in Lebanon Bologna on Acid Production by Starter Culture Organisms

1978 ◽  
Vol 41 (6) ◽  
pp. 429-431 ◽  
Author(s):  
J. C. KISSINGER ◽  
L. L. ZAIKA
Keyword(s):  
Liquid Medium ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Starter Culture ◽  
Antimicrobial Properties ◽  
Black Pepper ◽  
Plate Counts ◽  
Stimulation Of

The effect of a Lebanon bologna spice mixture and its major component spices, black pepper, allspice, and nutmeg, on acid production by a mixed starter culture containing Lactobacillus plantarum and Pediococcus cerevisiae was studied in a liquid medium. These spices stimulated acid production by the starter culture organisms although some Lebanon bologna component spices are known to have antimicrobial properties. The spice mixture stimulated L. plantarum more than P. cerevisiae when each organism was cultured singly. Stimulation of acid production could not be attributed solely to differences in bacterial numbers as defined by plate counts.

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

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
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.

scholarly journals Microbiological and Physicochemical Qualities of Moo Som (Traditional Thai Fermented Meat) Inoculated with Lactic Acid Bacteria Starter

2020 ◽  
Vol 17 (8) ◽  
pp. 788-800
Author(s):  
Pussadee TANGWATCHARIN ◽  
Jiraroj NITHISANTAWAKHUP ◽  
Supaluk SORAPUKDEE
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Production Rate ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Acid Production ◽  
Starter Cultures ◽  
Control Growth ◽  
Different Strains

The effects of different strains of lactic acid bacteria (LAB) inoculation on the fermentation rates and qualities of moo som, a traditional Thai fermented pork, were evaluated. Lactobacillus plantarum KL102 (spontaneous starter) and L. plantarum TISIR543 (commercial starter) were used as starter cultures in the production of moo som. The decreased amounts of Staphylococcus aureus and coliforms in moo som inoculated with L. plantarum KL102 were at faster rates than those in Moo som inoculated with L. plantarum TISIR543. However, the final products of moo som inoculated with both LAB starters did not find S. aureus or and coliform loadings. Inoculation of both LAB starters could control growth of yeast in samples during fermentation. Furthermore, both starter cultures exhibited a higher rate of fermentation than the control (without inoculum), as demonstrated by the faster rate pH drop and acid production (p < 0.05) during fermentation, while the fermentation of all samples were completed within 3 d. Due to higher acid production rate, texture, and especially hardness, gumminess and chewiness of inoculated moo som were higher than control moo som in the final products (p < 0.05). From the results, the inoculation of LAB starter was more beneficial in color and in overall sensory evaluation (p < 0.05). The overall quality was positively correlated with the color, odor, and texture of moo som (p < 0.01). Based on microbiological and physicochemical qualities and sensory evaluation, KL102 is a potential LAB starter for moo som production.

scholarly journals Identification of Lactic Acid Bacteria Isolated from Local Commercial Yahe (Fermented Caridean-Shrimp) Products

2021 ◽  
Vol 1 (3) ◽  
Author(s):  
Say Sophakphokea ◽  
Rith Sokuncharya ◽  
Norng Chakriya ◽  
Ang Vichheka ◽  
Chheun Malyheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Acid Tolerance ◽  
Food Preservation ◽  
Starter Cultures ◽  
Caridean Shrimp ◽  
Food Fermentation

Fermentation was used since ancient times as an easy method of food preservation, which also maintains and/or improves the nutritional and sensory properties of food. A research as aimed at identifying strain of lactic acid bacteria (LAB) from fermented caridean-shrimp, which properties suitable for starter cultures in food fermentation. A total of 18 LAB stains were obtained from ten different samples, in each sample consisted of commercial LAB strain that isolated from ten samples of caridean-shrimp. The LAB strains from ten samples were screened for resistance to biological barriers (acid and bile salts), and the three most promising strains were selected. The three bacteria strains were isolated from samples of caridean[1]shrimp and were characterized by the API 50 CHL system of identification. Three lactic acid bacteria species were identified and included Lactobacillus plantarum, and Lactobacillus acidophilus. Strain Y’11b,2, Y’11e,2, Y’85,1, which showed probiotic characteristics reducing cell growth of cancer, could be suitable as a starter culture for food fermentation because of its strong acid production and high acid tolerance. This is the first report to describe bacteria, isolated from caridean[1]shrimp, Lactobacillus Plantarum (Y’11b,2, Y’11e,2) and Lactobacillus acidophilus (Y’85,1) which have the probiotic characteristics and the acid tolerance needed for its use as a starter culture in food fermentation.

scholarly journals Use of a Genetically Enhanced, Pediocin-Producing Starter Culture, Lactococcus lactis subsp. lactis MM217, To Control Listeria monocytogenes in Cheddar Cheese

1998 ◽  
Vol 64 (12) ◽  
pp. 4842-4845 ◽  
Author(s):  
Nurliza Buyong ◽  
Jan Kok ◽  
John B. Luchansky
Keyword(s):  
Listeria Monocytogenes ◽  
Lactococcus Lactis ◽  
Manufacturing Process ◽  
Acid Production ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Significant Potential ◽  
Ph Values

ABSTRACT Cheddar cheese was prepared with Lactococcus lactissubsp. lactis MM217, a starter culture which contains pMC117 coding for pediocin PA-1. About 75 liters of pasteurized milk (containing ca. 3.6% fat) was inoculated with strain MM217 (ca. 106 CFU per ml) and a mixture of three Listeria monocytogenes strains (ca. 103 CFU per ml). The viability of the pathogen and the activity of pediocin in the cheese were monitored at appropriate intervals throughout the manufacturing process and during ripening at 8°C for 6 months. In control cheese made with the isogenic, non-pediocin-producing starter culture L. lactis subsp. lactis MM210, the counts of the pathogen increased to about 107 CFU per g after 2 weeks of ripening and then gradually decreased to about 103 CFU per g after 6 months. In the experimental cheese made with strain MM217, the counts of L. monocytogenes decreased to 102 CFU per g within 1 week of ripening and then decreased to about 10 CFU per g within 3 months. The average titer of pediocin in the experimental cheese decreased from approximately 64,000 arbitrary units (AU) per g after 1 day to 2,000 AU per g after 6 months. No pediocin activity (<200 AU per g) was detected in the control cheese. Also, the presence of pMC117 in strain MM217 did not alter the cheese-making quality of the starter culture, as the rates of acid production, the pH values, and the levels of moisture, NaCl, and fat of the control cheese and the experimental cheese were similar. Our data revealed that pediocin-producing starter cultures have significant potential for protecting natural cheese against L. monocytogenes.

scholarly journals Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

Molecules ◽  
2019 ◽  
Vol 24 (23) ◽  
pp. 4349 ◽  
Author(s):  
Xiaofan Jin ◽  
Wenxue Chen ◽  
Haiming Chen ◽  
Weijun Chen ◽  
Qiuping Zhong
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Radical Scavenging Activity ◽  
Low Density Lipoprotein ◽  
Starter Culture ◽  
Radical Scavenging ◽  
Density Lipoprotein ◽  
Starter Cultures ◽  
Ldl Oxidation ◽  
Antioxidant Power

The aim of this study was to develop a nondairy fermented product based on mango slurry. Lactobacillus plantarum and Saccharomyces cerevisiae DV10 were used as starter cultures in single and co-cultivations. The microbial populations and metabolites produced during mango slurry fermentation were investigated. At the end of all fermentations, the bacterial populations were higher than 6.0 log CFU/mL. Lactic acid was the main organic acid produced, achieving up to 6.12 g/L after 24 h in co-culture with L. plantarum and S. cerevisiae DV10. Volatile compounds were determined after 24 h of fermentation, the co-cultures of L. plantarum and S. cerevisiae DV10 could decrease terpenes and produce alcohols and esters. The co-cultivations obtained the most total phenolics as well as showed the strongest 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical scavenging activity, ferric-reducing antioxidant power (FRAP) and low-density lipoprotein (LDL) oxidation inhibition. Hence, a high-bioactivity probiotic product was successfully obtained via mango slurry fermentation inoculated with a co-culture of L. plantarum and S. cerevisiae DV10.

643. Penicillin in milk: III. The effect of low concentrations of penicillin on the rate of acid production by starter cultures

1956 ◽  
Vol 23 (3) ◽  
pp. 348-354 ◽  
Author(s):  
N. J. Berridge
Keyword(s):  
Acid Production ◽  
Starter Cultures ◽  
Cheese Making ◽  
Low Concentrations

In order that the results recorded in Part II of this series(1) may have meaning, it is necessary to know the effect of different low concentrations of penicillin in cheese-making. Preliminary experiments suggest that this is mainly the result of their effect on the cultures used as starters.

Incidence of Nitrite-Depleting Lactic Acid Bacteria in Cured Meats and in Meat Starter Cultures

1984 ◽  
Vol 47 (1) ◽  
pp. 7-10 ◽  
Author(s):  
KAREN L. DODDS ◽  
DAVID L. COLLINS-THOMPSON
Keyword(s):  
Enzyme Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enzymatic Activity ◽  
Lactobacillus Plantarum ◽  
Acid Production ◽  
Starter Cultures ◽  
Cured Meats ◽  
Growth Studies

Lactic acid bacteria were isolated from commercial packages of chicken loaf, bologna, Thuringer sausage and summer sausage. The bacteria were identified. The ability of these isolates to deplete nitrite was assessed during growth studies in broth cultures. The Lactobacillus plantarum components of four commercial meat starter cultures were also studied. All of the starter cultures and 68% of the isolates caused 59 to 93% depletion of 200 μg of nitrite per ml of APT broth over 24 h at 30°C. Two mechanisms of nitrite depletion were observed: chemical depletion due to acid production during growth, and enzymatic depletion. To assess enzymatic depletion of nitrite, the pH was maintained at 6.2. Six isolates were found to deplete nitrite up to 100% within 24 h at 22°C due to enzymatic activity. The starter cultures possessed weak enzyme activity, depleting nitrite by 10 to 28% over 24 h.

scholarly journals Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

2020 ◽  
Vol 8 (5) ◽  
pp. 726 ◽  
Author(s):  
Maria Tufariello ◽  
Vittorio Capozzi ◽  
Giuseppe Spano ◽  
Giovanni Cantele ◽  
Pasquale Venerito ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Southern Italy ◽  
Present Report ◽  
Starter Culture ◽  
Scale Up ◽  
Starter Cultures ◽  
Industrial Scale ◽  
Wine Production ◽  
Custom Made

The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

Tyrosine and Histidine Decarboxylase Activities of Pediococcus cerevisiae and Lactobacillus Species and the Production of Tyramine in Fermented Sausages

1976 ◽  
Vol 39 (3) ◽  
pp. 166-169 ◽  
Author(s):  
S. L. RICE ◽  
P. E. KOEHLER
Keyword(s):  
Lactobacillus Plantarum ◽  
Histidine Decarboxylase ◽  
Starter Culture ◽  
Model System ◽  
Starter Cultures ◽  
Lactobacillus Species ◽  
Decarboxylase Activity ◽  
Fermented Sausages ◽  
Assay Conditions ◽  
Histidine Decarboxylase Activity

In investigating formation of tyramine and histamine in a model system, it was found that four commercial sausage starter cultures did not exhibit appreciable tyrosine or histidine decarboxylase activity. In addition, other species of Pediococcus cerevisiae and Lactobacillus did not display appreciable decarboxylase activity. Mixtures of P. cerevisiae and Lactobacillus plantarum were also unable to produce significant levels of these amines. One species of Streptococcus tested was able to produce 34.5 μg of tyramine/hour under the assay conditions. When P. cerevisiae and L. plantarum were used as starter cultures to prepare sausages, it was found that this treatment resulted in lower tyramine levels (approximately 200 μ/g) than when the Streptococcus sp. was used as a starter culture (approximately 300 μ/g). However, the use of P. cerevisiae and L. plantarum did not result in a significantly lower tyramine level than when no starter culture was used.

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