scholarly journals Changes in organoleptic, microbiological and biochemical properties of kefir with iodine addition during the storage

10.5219/1679 ◽  
2021 ◽  
Vol 15 ◽  
pp. 732-740
Author(s):  
Diana Dalevska ◽  
Oleg Pokotylo ◽  
Mykola Kukhtyn ◽  
Nataliia Kopchak ◽  
Volodymyr Salata ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Control Sample ◽  
Storage Period ◽  
Test Sample ◽  
Biochemical Properties ◽  
Reproduction Rate ◽  
Experimental Sample ◽  
Organoleptic Characteristics ◽  
Functional Product

Iodine is a vital trace element that must be constantly and daily supplied with food to the organism. Currently, the amount of food that can provide the organism with the required amount of iodine is insufficient. The purpose of the study was to investigate changes in organoleptic, microbiological, and biochemical parameters of kefir made with the addition of iodine during its refrigeration storage. It was found that during the storage of samples of kefir with iodine there is a slowdown in the reproduction of lactic acid bacteria, compared with the control sample. In particular, the number of lactic acid bacteria during the first two days of storage increased 1.3 times in the experimental sample and 1.5 times in the control sample of kefir. After 12 days of storage, the number of lactobacilli in the test sample of kefir increased 2.5 times, and in the control 3.2 times, compared with the amount in fresh kefir. Similar patterns were observed in determining the development of yeast. In particular, the reproduction rate of yeast in the control sample of kefir was, on average, 1.3 times faster (8 – 12 days), compared with yeast in the experimental sample. It was also found that during the 12-day storage period at a temperature of +6 °C, the titrated acidity in kefir with iodine increased 1.4 times, and in the control 1.6 times and was 130.5 °T and 154.1 °T, respectively. At such acidity values, the test sample of kefir still met the requirements of the standard, and the control was 24.1 °T higher. In this case, kefir containing iodide had better organoleptic characteristics during 12 days of storage. Produced kefir with the addition of iodine can be considered a functional product to provide the population with sufficient iodine.

STUDY OF FERMENTATION PROCESS OF BAIKAL OMUL WITH THE USE OF LACTIC ACID BACTERIA

2021 ◽  
pp. 17-28
Author(s):  
A.P. Nikiforova ◽  
◽  
S.N. Khazagaeva ◽  
I.S. Khamagaeva ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Muscle Tissue ◽  
Fermentation Process ◽  
Ph Value ◽  
Control Sample ◽  
Experimental Sample ◽  
Acid Fermentation ◽  
Adaptive Mechanisms ◽  
Microbiological Analyses

The article describes fermentation process of the Baikal omul with the bacterial concentrate containing Lactobacillus sakei LSK-104. pH and microbiological analyses were used as indicators of biochemical activity of lactic acid bacteria. As found, during fermentation of omul, pH of the muscle tissue in the experimental sample decreased faster and reached 5.05 at 14 days of fermentation, while in the control sample the pH value was 6.28. It can be explained by the formation of organic acids during the fermentation with lactic acid bacteria L. sakei LSK-104. In this case, the number of viable cells reacheed a maximum value of 1011 CFU/g. The lactic acid fermentation process in brine proceeded more intensively than in the muscle tissue. The data obtained in this study expand our understanding of the adaptive mechanisms that ensure survival of L. sakei LSK-104 under unfavorable cultivation conditions

scholarly journals Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk

2020 ◽  
Vol 59 (1) ◽  
pp. 1-11
Author(s):  
S. Kodinova ◽  
M. Dushkova ◽  
M. Miteva-Petrova ◽  
V. Yanakieva ◽  
S. Petrov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Control Sample ◽  
Titratable Acidity ◽  
Lactobacillus Bulgaricus ◽  
Cow’S Milk ◽  
Organoleptic Evaluation ◽  
Cow's Milk ◽  
Organoleptic Characteristics

AbstractUltrafiltration of skim cow’s milk with a UF10-PAN membrane at volume reduction ratios (VRRs) of 2 and 3 was performed. The ultrafiltration retentates obtained were used for production of probiotic yoghurts with three different starters. A control sample was prepared using skim cow’s milk. All yoghurts were analysed according to the following parameters: titratable acidity, dry matter, organoleptic characteristics, number of specific microorganisms (Lactobacillus bulgaricus and Streptococcus thermophilus) and the total count of viable lactic acid bacteria for 28 d of storage. The results showed that the increase in the VRR during ultrafiltration increased the titratable acidity, as well as the dry matter of all yoghurts. Ultrafiltration concentration led to an increase in the count of viable lactic acid bacteria in all yoghurts which improved their functional properties. The highest values of the total number of viable lactic acid bacteria were determined in yoghurts obtained with starter 1CM, followed by starters MZ2 and ZD for both VRRs. Probiotic yoghurts with the highest organoleptic evaluation were obtained from ultrafiltration retentates at VRR = 2 and starters 1CM and MZ2.

scholarly journals Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 768
Author(s):  
Christos Bontsidis ◽  
Athanasios Mallouchos ◽  
Antonia Terpou ◽  
Anastasios Nikolaou ◽  
Georgia Batra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Storage Period ◽  
Probiotic Strain ◽  
Physicochemical Characteristics ◽  
Probiotic Properties ◽  
Acid Fermentation ◽  
Chokeberry Juice ◽  
Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

scholarly journals Biochemical properties of three lactic acid bacteria strains isolated from traditional cassava starters used for attieke preparation

2016 ◽  
Vol 10 (11) ◽  
pp. 271-277
Author(s):  
Ekoua Regina Krabi ◽  
Allah Antoine Assamoi ◽  
Ayawovi Fafadzi Ehon ◽  
N’guessan Georges Amani ◽  
Lamine Sebastien Niamke ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Properties

scholarly journals Effect of Technological Characteristics of Various Types of Raw Materials on the Taste and Aroma of Sour Ales

2019 ◽  
Vol 49 (2) ◽  
pp. 235-244
Author(s):  
Ольга Пономарёва ◽  
Olga Ponomareva ◽  
Екатерина Борисова ◽  
Ekaterina Borisova ◽  
Игорь Прохорчик ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Lactobacillus Brevis ◽  
Scientific Data ◽  
Lactobacillus Delbrueckii ◽  
Sensory Profile ◽  
Brettanomyces Bruxellensis ◽  
Organoleptic Characteristics ◽  
Grain Products

Sour ales, traditionally produced in Belgium, Britain, and Germany, have gained wide popularity in America, Europe, and Russia. The paper provides generalized and systematized scientific data related to the technological and biotechnological characteristics of raw materials used in sour ales. The study featured malt, grain products (wheat, corn, rice, barley, rye, and oats), hop, Lactobacillus lactic-acid bacteria, Saccharomyces cerevisiae brewer’s yeast, and Brettanomyces yeast. Sour ales are usually prepared from a combination of different malts, such as Pilsner, Vienna, and Munich. Pilsner is used for malt type, while Munich is mostly employed as a basisfor dark varieties of sour ales. The review presents some of the flavor characteristics of malt types, as well as their recommended content. Unmalted grain products have a significant impact on the technological process and the organoleptic characteristics of acid ales. Unmalted wheat is used for Belgian sour ales, such as Lambic, Fruit Lambic, and Gueuze, in the amount of 30–40%, while 50 % are used in the German variety of Berliner Weiss. In general, the degree of wort pitching for sour ales should not exceed 8-15 IBU, since hop acids kill lactic-acid bacteria. Common hop varieties with a low or medium content of α-acids were found optimal for sour ale production. For example, for Flanders Red Ale, producers most often use one of the best traditional European varieties, namely Saazer (Zatetsky).The following types of homo- and heterofermentative lactic-acid bacteria are recommended for ale production technology: Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, and Lactobacillus plantarum. The aromatic characteristics of the wort fermented with lactic acid bacteria are described in the following terms: bread, yeast, honey, oil, cider, etc. Lactic acid bacteria are used in sour ales production, as well as Brettanomyces yeasts. Currently, brewing widely employstwo types of yeast: Brettanomyces bruxellensis and Brettanomyces anomalus. They give the drink a specific taste and aroma, due to hydroxycinnamic acids (HCAs) and esters (ethyl acetate, ethyl lactate, phenylacetate, etc.). The paper contains some practical recommendations on the use of specific types of raw materials to produce sour ales with a given sensory profile.

scholarly journals Modeling by artificial neural networks of silver carp (Hypophthalmichthys molitrixi) with sous vide processing on the effects of storage and processing temperatures on the microbiological status

2021 ◽  
Author(s):  
Seyed Vali Hosseini ◽  
Milad Pero ◽  
Reza Tahergorabi ◽  
Shirin Kazemzadeh ◽  
Ricardo Santos Alemán ◽  
...  
Keyword(s):  
Neural Network ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silver Carp ◽  
Storage Period ◽  
Viable Count ◽  
Total Viable Count ◽  
Sous Vide ◽  
Hidden Layer ◽  
Microbiological Status

AbstractTo evaluate and anticipate the microbial changes of silver carp (Hypophthalmichthys molitrixi) during cold storage (0, 5, 10, 15 & 21 day) at different sous vide processing temperatures (60, 65, 70, and 75 °C), changes in microbial load of Enterobacteriaceae, Lactic Acid bacteria (LAB), Pseudomonas, Psychrotrophs, and total viable count (TVC) were considered. A radial basis function neural network (RBFNN) model was established to predict the changes in the microbial content of silver carp. The critical temperature for inactivation of Enterobacteriaceae and lactic acid bacteria was 65 °C and for Pseudomonas and Psychrotrophs was 70 °C and the highest value (75 °C) was observed for the total viable count. In samples processed at 75 °C, the presence of Enterobacteriaceae, Pseudomonas and Psychrotrophs were not detectable up to 15 days of storage and lactic acid bacteria were not detectable even at the end of the storage period. The optimal ANN topology for modeling Enterobacteriaceae, Pseudomonas, and Psychrotroph contained 9 neurons in the hidden layer, but for TVC and LAB, it was 14 neurons.

scholarly journals Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (9) ◽  
pp. 1322
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Marco Gobbetti ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Chickpea Flour ◽  
Water Salt ◽  
Calcium Propionate ◽  
Fresh Pasta

Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.

scholarly journals Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

2020 ◽  
Vol 8 (12) ◽  
pp. 1923
Author(s):  
Ida Bagus Agung Yogeswara ◽  
Suppasil Maneerat ◽  
Dietmar Haltrich
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamate Decarboxylase ◽  
Biochemical Properties ◽  
Aminobutyric Acid ◽  
Traditional Foods ◽  
Wide Range ◽  
Genes Encoding ◽  
Key Enzyme ◽  
Gaba Synthesis

Glutamate decarboxylase (l-glutamate-1-carboxylase, GAD; EC 4.1.1.15) is a pyridoxal-5’-phosphate-dependent enzyme that catalyzes the irreversible α-decarboxylation of l-glutamic acid to γ-aminobutyric acid (GABA) and CO2. The enzyme is widely distributed in eukaryotes as well as prokaryotes, where it—together with its reaction product GABA—fulfils very different physiological functions. The occurrence of gad genes encoding GAD has been shown for many microorganisms, and GABA-producing lactic acid bacteria (LAB) have been a focus of research during recent years. A wide range of traditional foods produced by fermentation based on LAB offer the potential of providing new functional food products enriched with GABA that may offer certain health-benefits. Different GAD enzymes and genes from several strains of LAB have been isolated and characterized recently. GABA-producing LAB, the biochemical properties of their GAD enzymes, and possible applications are reviewed here.

scholarly journals Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Elizaveta Gavrilova ◽  
Elizaveta Anisimova ◽  
Alsu Gabdelkhadieva ◽  
Elena Nikitina ◽  
Adel Vafina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Raw Material ◽  
Plant Materials ◽  
Organoleptic Characteristics ◽  
Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

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