scholarly journals Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria

1990 ◽  
Vol 53 (11) ◽  
pp. 965-968 ◽  
Author(s):  
PIA M. MÄKELÄ ◽  
HANNU J. KORKEALA ◽  
JORMA J. LAINE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Processing Plant ◽  
Potato Flour ◽  
Spoilage Bacteria ◽  
Plate Counts

The microbial numbers and the lactic acid bacteria population of the raw materials of cooked ring sausages were studied in order to determine the presence of the spoilage lactic acid bacteria of the sausages. The highest aerobic plate counts and lactic acid bacteria counts (up to the level of 108 and 105 CFU/g, respectively) were found in the pork skin emulsion and the meat trimmings. Lactic acid bacteria were also commonly found in the skim milk powder and the potato flour. Lactic acid bacteria isolates able to multiply at 8°C were recovered from all the raw materials studied except for the commercial spice mixture. These isolates could be divided into 11 different groups according to their morphological and biochemical characteristics. Isolates resembling the lactic acid bacteria strains responsible for the spoilage of vacuum-packed cooked ring sausages were found in the pork skin emulsion, the meat trimmings, and the potato flour. These raw materials can thus form a source for the spoilage bacteria of the sausages at a sausage processing plant.

scholarly journals Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Obakeng Galeboe ◽  
Eyassu Seifu ◽  
Bonno Sekwati-Monang
Keyword(s):  
Lactic Acid ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Titratable Acidity ◽  
Skim Milk Powder ◽  
Camel Milk ◽  
Cow Milk ◽  
Significant Difference ◽  
Sensory Qualities

The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following standard procedures. Yoghurt of acceptable consistency was made from camel milk using 1.2% gelatin, 5% bovine skim milk powder, 1.5 ml/L of calcium chloride, 40 ml/L of maple strawberry syrup and 6% yoghurt culture (YF-L811) and by incubating the milk at 42°C for 18 h. The average values for moisture, ash, syneresis, pH, titratable acidity and total solids of camel milk yoghurt were 83.4%, 1.13%, 58%, 4.37, 1.255% lactic acid and 16.7%, respectively. The corresponding values for cow milk yoghurt were 80.6%, 0.71%, 56%, 4.67, 0.865% lactic acid and 19.5%, respectively. The titratable acidity of camel milk yoghurt was significantly higher (P<0.05) than cow milk yoghurt; however, no significant difference was observed between the two yoghurt types for the other parameters. Coliforms were not detected in both yoghurt types. The sensory analysis showed that cow milk yoghurt was more preferred by the panellists than camel milk yoghurt. Production of yoghurt from camel milk using the same procedure as for cow milk yoghurt proved to be difficult.  Further research is called for to improve the acceptability of camel milk yoghurt using locally available and acceptable flavouring agents. Research needs to be conducted to optimize the operating parameters and standardize the production procedures of camel milk yoghurt in the future.

scholarly journals Investigating the Etiology of Increased Incidence of Sour Knuckles in Commercial Beef Processing Facilities

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
T. Thompson ◽  
M. N. Nair ◽  
I. Geornaras ◽  
J. N. Martin ◽  
B. McFarlane ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Synovial Fluid ◽  
Lactic Acid Bacteria ◽  
Vastus Lateralis ◽  
Processing Plant ◽  
Meat Industry ◽  
Tissue Samples ◽  
Significance Level ◽  
Beef Processing ◽  
Plate Counts

ObjectivesCattle weights have increased during the last couple of decades and have not always been accompanied by improvements in facility capabilities and management. Alongside quality issues of color, tenderness, and water holding capacity, issues such as sour muscles and bone taints are now appearing with great frequency in the meat industry. Development of off-flavor/sourness in deep muscles such as knuckles (vastus femoris, vastus lateralis, vastus medialis, and rectus femoris) has been a long-standing issue in the beef industry, however, has not been well characterized. Therefore, the objective of this study was to investigate the cause, and characterize sour odor associated with beef knuckles using microbial, odor panel, and gas chromatography-mass spectrometric (GC–MS) analyses.Materials and MethodsKnuckles (n = 10) identified as having no sour odor (control), slight odor, or severe odor were collected from the fabrication line of a commercial beef processing plant. Sponge samples of synovial fluid and femur surface of the round were also obtained at the time of collection, for determination of anaerobic sporeformer counts. The collected knuckles were transported on ice to the laboratory where they were aseptically separated into two halves, with one half destined for microbial, odor, and GC–MS analyses on the day of collection (Day 0) and the other half for the same analyses after 35 d of vacuum packaged storage at 2°C (Day 35). For microbial analysis, 15 g of tissue was excised from the muscle surface and was analyzed for aerobic plate counts (Petrifilm Aerobic Count plates) and lactic acid bacteria counts (Lactobacilli MRS agar). Samples (5 g) for GC–MS were held at –80°C until analysis. The remainder of the sample was diced and used for trained odor panels. Data were analyzed using the ANOVA function in R (v. 3.5.1.), with a significance level of α = 0.05. Upon finding significant differences (P < 0.05) the means function was used to determine differences between groups.ResultsIrrespective of sourness classification of the knuckles, similar (P > 0.05) anaerobic sporeformer counts were obtained for the synovial fluid and femur surface. Additionally, muscle tissue samples from control, slightly sour and severely sour knuckles had similar (P > 0.05) aerobic plate counts and lactic acid bacteria counts. Odor panelists identified differences (P < 0.05) for all attributes between control and sour knuckles (slight and severe) on Day 0. Similarly, on Day 35, differences (P < 0.05) were observed between control, slightly sour, and severely sour knuckles for all attributes, with severe receiving the highest score for all categories. GC–MS results showed no differences (P > 0.05) between control and sour knuckles for propionic, butyric, isobutyric, and acetonic acid.ConclusionMicrobiological analysis found no differences in culturable organisms between control, slight, and severely sour knuckles on Day 0 or Day 35. However, odor panelists were able to identify differences between control and sour knuckles even after 35 d in vacuum packaging. GC–MS analysis did not indicate a statistical difference in the abundance of volatiles between the treatments, probably due to high variations within treatment groups.

Pengaruh Penambahan Starter Yogurt Dan Susu Skim Terhadap Kualitas Yogurt Susu Kacang Hijau (Vigna Radiata L)

2019 ◽  
Vol 6 (01) ◽  
pp. 1-16
Author(s):  
Aryati Rambu Nalu ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Raw Materials ◽  
Skim Milk ◽  
Amino Acid Content ◽  
Green Bean ◽  
Total Acid ◽  
Taste Test ◽  
Animal Milk

Yogurt is a type of beverage classified as a refreshment drink which is produced through a fermentation process that uses Lactic Acid Bacteria. Most legumes have been widely used as raw materials in the making of a milk known as vegetable milk. Legume milk contains amino acids that are almost equivalent to the amino acid  content of animal milk so it can be used as a base substitute material for fermented animal milk. Processed green bean milk yogurt is a form of food diversification. Skim milk is a low- fat milk added in the production of green bean milk yogurt, and yogurt starter is an important factor in the process of yogurt making. The purpose of the study is to determine the effects of the addition of yogurt starter and skim milk on the quality of green bean milk. The research design is 2-Factor Factorial Design arranged with Completely Randomized Design (CRD). Factor I consists of 2 levels, namely 12 grams of skim milk and 15 grams of skim milk; factor II consists of 3 levels, namely 15 ml, 20 ml, and 25 ml of starters. Observation variables consist of pH, total acid, viscosity, protein content, lactic acid bacteria, organoleptic aroma test, organoleptic texture test, and organoleptic taste test. From the results of this study, the highest results obtained in the treatment consist of: a) 12 grams of skim milk and 25 ml of 8.13%,Total Acid, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.73; b) 15 grams of skim milk and 25 ml of starter of pH 4.17, Viscosity 8.67 cP, protein content 0.94%, Lactic Acid Bacteria 2933.33 x 103 CFU / mL, Organoleptic Aroma Test 4.57, Organoleptic Texture Test 4.61, Organoleptic Taste Test 5.02.

Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

2009 ◽  
Vol 72 (11) ◽  
pp. 2278-2283 ◽  
Author(s):  
A. R. HOYLE ◽  
J. C. BROOKS ◽  
L. D. THOMPSON ◽  
W. PALMORE ◽  
T. P. STEPHENS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
Dose Titration ◽  
E Coli ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Plate Counts ◽  
Yeasts And Molds

Lactic acid bacteria (LAB) can decrease numbers of Escherichia coli O157:H7 and Salmonella in ground beef during storage. Two dose-titration studies were conducted in ground beef to determine dose levels of LAB needed to inhibit the pathogens. A second study evaluated whether LAB masked changes typically associated with the spoilage of ground beef displayed under refrigerated (0°C) or abusive (10°C) temperatures packaged in both traditional overwrap (TOP) and modified atmosphere packaging (MAP; 80% O2–20% CO2). Microbial analyses were conducted to determine spoilage endpoints and pathogen reduction. In the dose-titration study, Salmonella was reduced by 3 log cycles at all doses (106,107, and 108 LAB per g) after 3 days of storage and was eliminated after 5 days of storage. E. coli O157:H7 was reduced by 2 log cycles at all dosages after 3 days of storage and by 3 log cycles after 5 days of storage. In the spoilage studies, as expected, total aerobic plate counts and LAB populations in LAB-inoculated samples were higher than the controls initially, but the counts were similar near the end of the study. While total spoilage bacteria generally increased over time, very few differences existed between treatments stored at 0°C and 10°C in coliforms , Brochothrix thermosphacta, yeasts and molds, and Pseudomonas spp. counts for both the TOP and MAP samples. We conclude that LAB could potentially be added to ground beef in TOP and MAP as a processing intervention for E. coli O157:H7 and Salmonella without masking microbial spoilage characteristics.

scholarly journals LÍMITES DE DETECCIÓN DE ALGUNOS MÉTODOS DE PRUEBA PARA ADULTERANTES E INHIBIDORES EN LECHE

e-CUCBA ◽  
2021 ◽  
Vol 15 (8) ◽  
pp. 33-43
Author(s):  
Mario Noa-Pérez ◽  
◽  
Miriam Cortés-Marín ◽  
Patricia Landeros-Ramírez ◽  
Zoila Gómez-Cruz ◽  
...  
Keyword(s):  
Sodium Hypochlorite ◽  
Quaternary Ammonium ◽  
Raw Materials ◽  
Milk Powder ◽  
Microbiological Quality ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Inhibition Test ◽  
Milk Volume

The Mexican Regulations on milk classifies a product as adulterated when it has either undergone treatment that conceals its alteration and/or defects in its process or in the sanitary quality of the raw materials, among other criteria. The principal, most widely known adulterants incorporated into milk, include those added to increase milk volume and mask acidification. Milk should also test negative for the presence of inhibitors,e.g. antibiotics or disinfectants. The objective of this work was to determine the LOD for starches, sucrose, gelatin, chlorinated disinfectants; oxidants, quaternary ammonium and 14 most widely used microbial growth inhibitors in milk. This is because although the prohibition of these substances is clearly established, the detection limits (LOD) are not declared in the current regulation. With this finality, qualitative chemical analytical methodologiesfor detection of adulterants described in the Mexican Standards were implemented, as well as for the Yogurt Inhibition Test. Microbiological quality skim milk powder was used as a negative control, and the commercial culture YO-MIX ™ was used for the Yogurt Inhibition Test. The following LOD were obtained by chemical methods for starches (125and250 mg/kg), gelatin (250 mg/kg), hydrogen peroxide (6 mg/kg), sodium hypochlorite (25 mg/kg), benzalkonium chloride (12 mg/kg), N-Alkyl (C12,16) -N, N-dimethyl-N-benzylammonium (6 mg/kg). The yogurt test showed higher LOD for the disinfectants: 25,000 mg/kg for sodium hypochlorite and 60 mg/kg for the quaternary ammonium compounds. On the other hand, although oxidants were not detectable the yogurt testwas sufficiently sensitive to detect the Maximum Residue Limits (MRLs) for the 14 antimicrobials tested. Carrying out both types of tests, chemical and yogurt, to determine disinfectants and inhibitors at the levels of interest in milk is recommended.

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

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©

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

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.

Improved heat stability of recombined evaporated milk emulsions by wet heat pretreatment of skim milk powder dispersions

2021 ◽  
pp. 106757
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Teng Wang ◽  
Hao Li ◽  
Ali Sedaghat Doost ◽  
...  
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Heat Pretreatment ◽  
Wet Heat

Anti-obesity effects of Lactobacillus rhamnosus 4B15, and its synergy with hydrolysed lactose skim milk powder

2021 ◽  
pp. 104997
Author(s):  
Sejeong Kim ◽  
Jae Yeon Joung ◽  
Daekyoung Kang ◽  
Nam Su Oh ◽  
Yohan Yoon
Keyword(s):  
Milk Powder ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Skim Milk Powder

A note on the performance and management of calves reared on cold acidified milk replacer fed ad libitum

1983 ◽  
Vol 36 (1) ◽  
pp. 147-150 ◽  
Author(s):  
W. S. Thickett ◽  
N. H. Cuthbert ◽  
T. D. A. Brigstocke ◽  
M. A. Lindeman ◽  
P. N. Wilson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Live Weight ◽  
Skim Milk Powder ◽  
Barley Straw ◽  
Milk Replacer ◽  
Bull Calves ◽  
The Mean ◽  
Ad Libitum ◽  
Dry Food

ABSTRACTResults are presented from six trials dealing with aspects of management on the cold ad libitum system of calf rearing using an acidified milk replacer containing over 600 g skim milk powder per kg.Thirty-six calves were housed in pens of six for each trial and were fed through a teat and pipeline from a storage barrel. Acidified milk replacer, pH 5·6, was mixed cold at 125 g/1 and made available ad libitum to 3 weeks. A rationed allowance was given daily, on a reducing scale, over the following 2 weeks with weaning completed at 35 days. A pelleted dry food containing 180 g crude protein per kg, together with water in buckets and barley straw in racks, was available ad libitum throughout. Each trial lasted 8 weeks. Results for the mean of the six cold ad libitum trials involving 216 calves were compared with the mean results of 10 conventional bucket-fed trials carried out separately at the same unit, involving 912 calves. All calves were purchased British Friesian male (bull) calves.Calves on the ad libitum system showed improved live-weight gains of 9·4 kg at 3 weeks, 8·8 kg at 5 weeks and 7·5 kg at 8 weeks, compared with the conventional system. The consumption of milk replacer powder was higher in ad libitum trials at 29·4 kg cf. 12·5 kg by bucket but intake of pelleted dry feed was lower on the ad libitum system at 50·7 kg cf. 71·3 kg to 8 weeks. Calf appearance scores were significantly improved on the ad libitum system which gave the main improvement in performance in the first 3 weeks.

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