scholarly journals Development of a starter culture for the production of Gari, a traditional African fermented food

2010 ◽  
Author(s):  
◽  
Vinodh Aroon Edward
Keyword(s):  
Starter Culture ◽  
Fermented Food ◽  
Starter Cultures ◽  
Natural State ◽  
Small Scale ◽  
Fermented Foods ◽  
Technological Properties ◽  
Bacterial Strains ◽  
Manihot Esculenta Crantz ◽  
Freeze Dried

Cassava, (Manihot esculenta Crantz), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced from cassava. Cassava may contain high levels of linamarin, a cyanogenic glucoside, which in its natural state is toxic to man. Therefore, some processing methods that can enhance the detoxification of cassava and lead to the improvement of the quality and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild-type strains from traditional products for use as starter cultures in food fermentation. A total of 74 bacterial strains and 21 yeast strains were isolated from a cassava mash fermentation process in a rural village in Benin, West Africa. These strains were assessed, together with 26 strains isolated at the CSIR from cassava samples sent from Benin previously, for phenotypic and technological properties. Twenty four presumptive lactic acid bacteria (LAB) were selected for further phenotypic, genotypic and technological characterization during a research visit to the BFE (now Max Rubner Institute of Nutrition and Food). After assessment, the strains VE 20, VE 36, VE 65b, VE 77 and VE 82 were chosen for further study as starter cultures. These L. plantarum strains were chosen on the basis of predominance and possession of suitable technological properties. The investigation of this study was complemented by further, similar studies on further Gari isolates in Germany by the BFE. That study was done independently from this study, but both studies served to select potential starter cultures for cassava fermentation for the production of Gari, as this was the common goal of the project. Thus, a wider final selection of potential starter cultures was decided on at the project level and this selection was further tested in fermentation experiments. A total of 17 strains were grown in optimized media in 2 L fermenters. These strains were freeze-dried and thereafter tested in lab-scale cassava mash fermentation trials. xiii The strains performed well in the small scale bucket fermentations. There was a rapid acidification evidenced by the increase in titratable acidity, ranging from 1.1 to 1.3 % at 24 hours, and 1.3 to 1.6 % at 48 hours. The effect of the starter was obvious in that it lowered the pH much faster and to lower levels than the control. It appeared that both the processing and starter culture addition played a role in the removal of cyanide during processing of the cassava into Gari. This was evident from the lower cyanide values obtained for fermentations that included starter cultures. The study also showed that especially the L. plantarum group strains could be produced as starter cultures at lower costs than compared to L. fermentum, W. paramesenteroides or L. mesenteroides strains. Overall the results of this study were crucial for the project in showing that a starter culture which is easy and economical to produce and which has the desired attributes is a feasible possibility for application in the field.

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.

scholarly journals Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

2020 ◽  
Vol 8 (10) ◽  
pp. 1534
Author(s):  
Andrea Comasio ◽  
Simon Van Kerrebroeck ◽  
Henning Harth ◽  
Fabienne Verté ◽  
Luc De Vuyst
Keyword(s):  
Starter Culture ◽  
Gluconobacter Oxydans ◽  
Acetic Acid Bacteria ◽  
Fermented Food ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Water Mixture ◽  
Coagulase Negative Staphylococci ◽  
Fermented Sausage ◽  
Different Strains

Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

scholarly journals Storage stability of freeze-dried Lactobacillus plantarum S20 starter culture as affected by various formulations of drying medium, and its fermentation characteristics in mung bean (Vigna radiata L.) slurry was studied by Sulabo et al.

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 964-975
Author(s):  
A.S.L. Sulabo ◽  
M.E.L. Villasanta ◽  
K.G. Hermo ◽  
R.A. Lascano ◽  
L.S. Collado ◽  
...  
Keyword(s):  
Mung Bean ◽  
Freeze Drying ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Viability Loss ◽  
Long Term Storage ◽  
Freeze Dried ◽  
Subsequent Storage

Development of an active starter culture is essential in the production of safe and highquality fermented foods. Freeze-drying is an effective microbial cell immobilization technology intended to produce active and stable starter cultures for long-term storage. To determine the influence of various drying medium formulations with mung bean powder and disaccharides on the viability of L. plantarum S20 during freeze-drying and subsequent storage at 6±2°C and 30±1°C, three treatments of drying medium consisting of mung bean powder without disaccharides (MBP), MBP with 5% (w/v) trehalose (MBP+T), and MBP with 5% (w/v) sucrose (MBP+T) were evaluated. Results showed that L. plantarum S20 viability after freeze-drying ranged from 9.56 to 10.03 log (CFU/g) with viability loss ranging from 0.20 to 0.51 log (CFU/g), with MBP being the least effective (p<0.05) in minimizing viability loss. Supplementing MBP with either 5% sucrose or 5% trehalose improved (p<0.05) survival of freeze-dried L. plantarum S20; and both disaccharides exhibit similar (p>0.05) cryoprotective effects on L. plantarum S20 during freeze-drying and subsequent storage. Storage at 6±2°C for 180 days resulted in significant decreases of 2.15, 2.17, and 3.27 log (CFU/g) in L. plantarum S20 population in MBP+T, MBP+S, and MBP, respectively. A more drastic decline [>6.0 Log (CFU/g)] in L. plantarum S20 population was observed in freeze-dried culture stored at 30±1°C for 60 days. Fermentation characteristics of freeze-dried L. plantarum S20 in mung bean slurry were also determined. Freeze-dried L. plantarum S20 in MBP with 5% (w/v) sucrose was able to acidify mung bean slurry from pH 6.8 to pH 3.8 after 8 hrs with maximum LAB population of 9.2 log (CFU/mL). Acidification of mung bean slurry by fresh culture (non-freeze-dried) on the other hand was relatively slower where pH dropped from 6.8 to pH 3.72 after 24 hrs. Current work suggested that lyophilized L. plantarum S20 could be used as a starter culture for mung bean-based fermentations but further research on this area is needed.

scholarly journals A glimpse of antimicrobial resistance gene diversity in kefir and yoghurt

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Adrienn Gréta Tóth ◽  
István Csabai ◽  
Gergely Maróti ◽  
Ákos Jerzsele ◽  
Attila Dubecz ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Pathogenic Bacteria ◽  
Gene Diversity ◽  
Fermented Food ◽  
Practical Significance ◽  
Fermented Foods ◽  
Bacterial Strains ◽  
Genetic Components ◽  
Antimicrobial Resistance Genes ◽  
Antimicrobial Resistance Gene

AbstractAntimicrobial resistance (AMR) is a global threat gaining more and more practical significance every year. The main determinants of AMR are the antimicrobial resistance genes (ARGs). Since bacteria can share genetic components via horizontal gene transfer, even non-pathogenic bacteria may provide ARG to any pathogens which they become physically close to (e.g. in the human gut). In addition, fermented food naturally contains bacteria in high amounts. In this study, we examined the diversity of ARG content in various kefir and yoghurt samples (products, grains, bacterial strains) using a unified metagenomic approach. We found numerous ARGs of commonly used fermenting bacteria. Even with the strictest filter restrictions, we identified ARGs undermining the efficacy of aminocoumarins, aminoglycosides, carbapenems, cephalosporins, cephamycins, diaminopyrimidines, elfamycins, fluoroquinolones, fosfomycins, glycylcyclines, lincosamides, macrolides, monobactams, nitrofurans, nitroimidazoles, penams, penems, peptides, phenicols, rifamycins, tetracyclines and triclosan. In the case of gene lmrD, we detected genetic environment providing mobility of this ARG. Our findings support the theory that during the fermentation process, the ARG content of foods can grow due to bacterial multiplication. The results presented suggest that the starting culture strains of fermented foods should be monitored and selected in order to decrease the intake of ARGs via foods.

scholarly journals Screening of probiotic cultures intended for processing of fermented foods for their ability to produce biogenic amines

2008 ◽  
Vol 56 (1) ◽  
pp. 25-30 ◽  
Author(s):  
Radka Burdychová ◽  
V. Dohnal
Keyword(s):  
Biogenic Amines ◽  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Fermented Food ◽  
Starter Cultures ◽  
Screening Methods ◽  
Fermented Foods ◽  
Site Of Action ◽  
Positive Effect

The contemporary trend is using probiotic cultures in fermented food production. They can be used as starter cultures and for their positive effect on human health. Probiotics are defined as living microorganisms present in food which consumed in adequate amounts affects positively the intestinal microflora’s composition and balance and thus human health itself. Cultures of these bacteria have to be of human origin and be able to survive the passage through the gastrointestinal tract. They also have to be able to multiply on the site of action (in intestine) and must not be toxic or pathogenic. Unfortunately, even some probiotic cultures can be counted among potential producers of biogenic amines, so their testing for the presence of biogenic amines is necessary (BURDYCHOVÁ, 2007).The aim of this study was screening of 26 types of bacterial cultures (SACCO, Italy) as probiotic cultures for their ability to produce biogenic amines tyramine and histamine. Cultivation in decarboxy­lating medium (BOVER-CID and HOLZAPFEL, 1999), HPLC descibed by BURDYCHOVÁ and DOHNAL (2007), and PCR detection of genes coding enzymes tyrosindecarboxylase and histidindecarboxylase, participating in formation of biogenic amines (COTON et al., 2004), were used as the screening methods. 19 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp., 2 strains of Pediococcus spp. and 2 strains of Enterococcus spp. were examined by the methods mentioned above. The tyramine production was detected at 8 strains of Lactobacillus spp., 3 strains of Bifidobacterium spp. and 2 strains of Enterococcus spp., whereas no tested cultures were found to be able to produce histamine.The strains at which production of biogenic amines tyramine and histamine wasn’t detected are suitable for fermented food processing. When the strains at which production of tyramine was demonstrated were used in food processing, a control of concentration of this biogenic amine in final product is highly recommended.

scholarly journals Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

2019 ◽  
Vol 8 (3) ◽  
pp. 103
Author(s):  
Calvince Anino ◽  
Arnold Onyango ◽  
Samuel Imathiu ◽  
Julius Maina
Keyword(s):  
Common Bean ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Vitamin B1 ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermented Foods ◽  
Raffinose Oligosaccharides ◽  
B Complex Vitamins

Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p&lt;0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.

scholarly journals Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Food Security ◽  
2021 ◽  
Author(s):  
Valentina C Materia ◽  
Anita R Linnemann ◽  
Eddy J Smid ◽  
Sijmen E Schoustra
Keyword(s):  
Food Systems ◽  
Raw Materials ◽  
Processing Technique ◽  
Fermented Food ◽  
Small Scale ◽  
Fermented Foods ◽  
Household Level ◽  
Policy Interventions ◽  
Systems Transformation ◽  
Traditional Fermented Foods

AbstractTo date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods. Locally produced foods represent a significant part of Food Systems as they contribute to tackling hunger and malnutrition. However, few studies have investigated the processing of traditional fermented foods at household level as a means to improve nutrition and triggering inclusive entrepreneurship, two crucial dimensions Food Systems build on. Fermentation is an ancient processing technique that relies on transformation of raw materials by microbial activity and is mainly undertaken by women. This paper posits that upscaling small scale fermented food processing activities while enhancing functional food properties and fostering women entrepreneurship contributes to prevention of food losses, promotion of nutrition and health, and entrepreneurial opportunities for current processors. This is key for effective policy interventions to foster food security in challenging contexts.⨪.

scholarly journals Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

2021 ◽  
Vol 18 (5) ◽  
pp. 2544
Author(s):  
Juan García-Díez ◽  
Cristina Saraiva
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Starter Cultures ◽  
Animal Origin ◽  
Single Type ◽  
Fermented Foods ◽  
Meat Industry ◽  
Main Function ◽  
Chemical Safety ◽  
Polycyclic Aromatic

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

scholarly journals The effect of probiotics as a starter culture for producing yogurt

2019 ◽  
Author(s):  
SungHoo Jegal ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock ◽  
Aljosa Trmcic ◽  
Fred Shaw
Keyword(s):  
Incubation Period ◽  
Starter Culture ◽  
Nutrient Content ◽  
Control Group ◽  
Fermented Foods ◽  
Control Groups ◽  
Positive Health ◽  
Three Samples ◽  
Freeze Dried

  Background: Many comprising studies showed that probiotics can manifest antimicrobial activity. Due to positive health effects of probiotics, they have been added in a fermentation of various foods to increase the nutrient content and to improve the quality of the foods. Furthermore, probiotics are used as a starter culture for several fermented foods like a yogurt. Probiotics may contain strains that are capable of initiating fermentation of the foods, however, a safety of the foods is not certain. Therefore, the study is done to analyze use of probiotics as a starter culture for a yogurt. Methods: The study was designed to analyze the pH pattern of three different yogurt groups (control, commercial starter culture, and probiotics). Each group had three samples that were made using Dairyland 2% milk and corresponding cultures. The control group samples were not inoculated with any culture. The commercial starter culture group samples were inoculated with Yogourtmet Freeze-Dried Starter and the probiotics group samples were inoculated with probiotic capsule, Jamieson 10 Billion Probiotic. The samples were incubated for 7 hours and every 45 minutes the pH was measured using Hanna Professional Portable Yogurt pH Meter. Results: The statistical analysis of the pH measurement showed significant different between the control groups and other two groups. The control group samples pH decreased a bit, but it was not enough to turn the samples to a yogurt. The pH pattern of the commercial group samples showed rapid decrease in pH after 180 minutes and the average pH of the last reading was 4.10. The pH of the probiotics group samples decreased linearly, and the average pH of the last reading was 4.58. Conclusions: The commercial starter culture and the probiotics group samples initiated fermentation and enough acidification occurred to decrease the pH below 4.6. With 7 hours of incubation period, the probiotics group samples just met the pH that makes the yogurt safe to consume. Therefore, the use of the probiotics as a starter culture for producing yogurt can be suggested with adequate incubation period.  

scholarly journals Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt

10.5219/1377 ◽  
2020 ◽  
Vol 14 ◽  
pp. 300-306
Author(s):  
Peter Zajác ◽  
Lenka Kúšová ◽  
Lucia Benešová ◽  
Jozef Čapla ◽  
Jozef Čurlej ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Starter Culture ◽  
Viable Count ◽  
Starter Cultures ◽  
Total Viable Count ◽  
Laboratory Conditions ◽  
Freeze Dried ◽  
Textural Parameters ◽  
Sensory Parameters ◽  
Titration Acidity

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS – 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 x 107 and 7.14 x 107 respectively.

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