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.

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 The Effect of Using Biological Treatment on Microbial Growth during the Malting of Sorghum

2021 ◽  
pp. 105-114
Author(s):  
Oluwatosin Charles Ayodeji ◽  
Afolabi Folake Titilayo ◽  
Abdulkadir Musliu ◽  
Fasiku Oluwafemi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Starter Cultures ◽  
Polyphenol Content ◽  
Sorghum Malt ◽  
Combined Cultures ◽  
Sorghum Grain ◽  
Phytate Content

Malting is an important industrial product with a huge market outlet. Sorghum grain carries a numerous and variable, microbial population that mainly consists of bacteria, yeasts, and filamentous fungi. Sorghum malt is heavily reliant on chemical control of moulds and coliforms. This research aimed at investigating ways of improving malt quality and safety, using starter cultures of lactic acid bacteria and yeast, during the steeping stage of malting. All the steep treatments contained a sizeable population of moulds, greater than 4logcfu/mL, at 0hrs of steeping. A 3Log decrease was recorded in the steep treatment containing only single culture of Lactobacillus plantarum All the steeping treatments achieved varying levels of anti-nutrient reduction. The Lactobacillus plantarum CLB8 steep reduced the phytate level by as much as 47% when compared to the phytate level in sorghum grain. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiaeCYT1 reduced the phytate content by as much as 40% when compared to the sorghum grain without treatment. When compared to the control steep, the Lactobacillus plantarum CLB8 steep improved the anti-nutrient degradation by 31%. The combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 reduced the phytate content by as much as 23% when compared with the control steep. The polyphenol content was reduced by about 46% in the Lactobacillus plantarum CLB8 steep and 29% in the combined cultures of Lactobacillus plantarum CLB8 and Saccharomyces cerevisiae CYT1 steep when compared to the polyphenol content in the whole sorghum grain. Only the Lactobacillus plantarum CLB8 steep had better polyphenol reduction than the control with a 9.6% reduction more than the control. It was concluded that lactic acid bacteria can be apply as a biological control organism in malting of grains. 

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

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. 

scholarly journals Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates

2018 ◽  
Vol 12 (1) ◽  
pp. 282-287
Author(s):  
Moncalvo A. ◽  
Dordoni R. ◽  
Silva A. ◽  
Fumi M.D. ◽  
Di Piazza S. ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Cell Walls ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Toxic Metabolite ◽  
Enzymatic Conversion

Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.

scholarly journals Application of some lactic acid bacteria strains to improve fermentation and aerobic stability of maize silage

2019 ◽  
Vol 7 (1-2) ◽  
pp. 127-132
Author(s):  
Judit Peter Szucs ◽  
Agnes Suli ◽  
Timea Suli Zakar ◽  
Elizabet Berecz ◽  
Mate Pek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Enterococcus Faecium ◽  
Acid Production ◽  
Untreated Control ◽  
Raw Material ◽  
Aerobic Stability ◽  
Whole Plant

The object of the trial was to study the effect of some lactic acid bacteria strains on the fermentation and aerobic stability of whole plant maize silages.The whole plant maize raw material was 32% DM, in soft cheddar stage of grain ripeness. It was ensiled in 4.2 litre capacity glass micro-size silos in 5 replicates /each treatment and stored on constant air conditioned room temperature (22 oC) during 95 days. The average packing density of raw material was 211 kg DM/m3.The applied treatments: 1. Untreated control maize, 2. Enterococcus faecium 100,000 CFU/g fresh maize (FM), 3. Lactobacillus plantarum 50,000 CFU/g FM + Enterococcus faecium 50,000 CFU/g FM, 4. Lactococcus lactis 100,000 CFU/g FM, 5. Lactobacillus plantarum 50,000 CFU/g FM + Lactococcus lactis 50,000 CFU/g FM, 6. Lactobacillus plantarum 100,000 CFU/g FM.Aerobic stability study:  Applied Honig (1990 system).The main experiences are the following: Applied lactic acid bacteria strains improved the quality of fermentation of maize in general compare to untreated control one.Lactic acid bacteria strains significantly stimulated lactic acid production and decreased propionic and butyric acid production. The origin of ammonia decreased also under influence of lactic acid bacteria strains in unaerobic conditions.Enterococcus faecium and.Lactococcus lactis are not able to protect the maize silages against the aerobic deterioration with the applied dosage.  Lactobacillus plantarum itself produced the most favourable fermentation characteristics and protected the aerobic stability of silage the most effectively (during 4 day) compare to all other treated maize silages.

scholarly journals Effects of Sodium Chloride on Tyramine Production in a Fermented Food Model and its Inhibition by Tyrosine-degrading Lactobacillus plantarum JA-1199

2020 ◽  
Vol 74 (5) ◽  
pp. 391-397
Author(s):  
Janine Anderegg ◽  
Florentin Constancias ◽  
Leo Meile
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Chloride Concentration ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Safety Level

Tyramine is a health-adverse biogenic amine, which can accumulate in fermented foods like cheese by decarboxylation of the free amino acid tyrosine by either starter cultures or resident microbes such as lactic acid bacteria including Enterococcus spp., respectively. Our study aimed to show the effect of sodium chloride concentrations on tyramine production as well as to characterise bacterial strains as anti-tyramine biocontrol agents in a 2 mL micro-cheese fermentation model. The effect of sodium chloride on tyramine production was assayed with tyramine producing strains from eight different species or subspecies. Generally, an increase in sodium chloride concentration enhanced tyramine production, e.g. from 0% to 1.5% of sodium chloride resulted in an increase of tyramine of 870% with a Staphylococcus xylosus strain. In the biocontrol screening among lactic acid bacteria, a Lactobacillus plantarum JA-1199 strain was screened that could consume in successful competition with other resident bacteria tyrosine in the micro-cheese model as a source of energy gain. Thereby tyramine accumulation was reduced between 4% to 99%. The results of this study disclose a feasible strategy for decreasing tyramine concentration and increasing the safety level of fermented food. It is an example of development and application of bacterial isolates as starter or protective cultures in food, a biocontrol topic, which Oreste Ghisalba – in his project evaluation function of SNF and later on CTI – was promoting with great emphasis in our ETH Food Biotechnology research group.

The production of L(+) and D(−) lactic acid in cultures of some lactic acid bacteria, with a special study of Lactobacillus acidophilus NCDO 2

1967 ◽  
Vol 34 (1) ◽  
pp. 31-38 ◽  
Author(s):  
Ellen I. Garvie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Special Study ◽  
Total Acid ◽  
Stage Of Development

SummaryA study of the production of L(+) and D(−) lactic acid in cultures of DL forming lactic acid bacteria has shown that they can be divided into 2 groups. The first includes the thermobacteria and Pediococcus cerevisiae in which the percentage of L(+) lactic acid is high initially but decreases as the cultures grow. The second includes Lactobacillus plantarum and the heterofermentative lactobacilli and in cultures of these species the percentage of L(+) acid changes little during growth and is generally below 50% of the total.In a strain of Lactobacillus acidophilus it has been found that if the pH is kept constant during growth the proportion of L(+) lactic acid decreased. However, when acid production stopped the proportion of total acid which is the L(+) isomer is greater than the proportion at the same stage of development in cultures where the pH was not adjusted. Cells harvested from young cultures formed more L(+) acid than cells harvested from older cultures.There is some evidence that the composition of the medium can affect the ratio of L(+):D(−) lactic acid.

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 Determination of Antimicrobial Effects of Probiotic Lactic Acid Bacteria and Garlic Extract Against Some Foodborn Pathogenic Bacteria

2017 ◽  
Vol 5 (2) ◽  
pp. 125 ◽  
Author(s):  
Selin Kalkan ◽  
Elçin Taş ◽  
Zerrin Erginkaya ◽  
Emel Ünal Turhan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacillus Cereus ◽  
Pathogenic Bacteria ◽  
Meat Product ◽  
Starter Cultures ◽  
Garlic Extract ◽  
Resistant Bacteria

In this study, it was investigated that the inhibition effect of some lactic acid bacteria (Lactobacillus acidophilus NCC68, Lactobacillus casei Shirota, Lactobacillus rhamnosus (Ezal, commercial starter cultures)) which possessed with probiotic characteristics, against Bacillus cereus, Salmonella Enteritidis, Escherichia coli, Escherichia coli 0157:H7 ATCC 35150 and Staphylococcus aureus ATCC 25923. Besides, the inhibitory effect of probiotic cultures which used with meat and meat product additives that garlic extract over the antagonistic effects of sensitive pathogens were investigated in vitro. Consequently, the whole of lactic acid bacteria and garlic extract which were used in this study, showed inhibition effects against all selected pathogenic bacteria. Staphylococcus aureus ATCC 25923 was determined as the most sensitive pathogenic bacteria while Bacillus cereus was the most resistant bacteria against lactic acid bacteria and garlic extract. There was a distinctive increase in inhibition effects were observed by used of a combination with lactic acid bacteria and garlic extract.

scholarly journals Mixed Lactobacillus plantarum Strains Inhibit Staphylococcus aureus Induced Inflammation and Ameliorate Intestinal Microflora in Mice

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Dayong Ren ◽  
Shengjie Gong ◽  
Jingyan Shu ◽  
Jianwei Zhu ◽  
Fengjun Rong ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Intestinal Microflora ◽  
Inflammatory Factor ◽  
Intestinal Infection ◽  
Microbiome Composition ◽  
Control Serum ◽  
And Control

Objective. Staphylococcus aureus is an important pathogen that causes intestinal infection. We examined the immunomodulatory function of single and mixed Lactobacillus plantarum strains, as well as their impacts on the structure of the microbiome in mice infected with Staphylococcus aureus. The experiment was divided into three groups: protection, treatment, and control. Serum IFN-γ and IL-4 levels, as well as intestinal sIgA levels, were measured during and 1 week after infection with Staphylococcus aureus with and without Lactobacillus plantarum treatment. We used 16s rRNA tagged sequencing to analyze microbiome composition. IFN-γ/IL-4 ratio decreased significantly from infection to convalescence, especially in the mixed Lactobacillus plantarum group. In the mixed Lactobacillus plantarum group the secretion of sIgA in the intestine of mice (9.4–9.7 ug/mL) was significantly higher than in the single lactic acid bacteria group. The dominant phyla in mice are Firmicutes, Bacteroidetes, and Proteobacteria. Treatment with mixed lactic acid bacteria increased the anti-inflammatory factor and the secretion of sIgA in the intestine of mice infected with Staphylococcus aureus and inhibited inflammation.

Sign in / Sign up

Export Citation Format

Share Document