Effect of Addition of Lactic Acid Bacteria and Chlorella on Nutritive Values and Quality of Italian Ryegrass-Hairy Vetch Silage

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria

African Journal of Microbiology Research ◽

10.5897/ajmr2014.6720 ◽

2014 ◽

Vol 8 (15) ◽

pp. 1601-1609 ◽

Cited By ~ 2

Author(s):

Tabasum Ahmed Sonia ◽

Mun Hong-Seok ◽

Manirul Islam Md. ◽

Yang Chul-Ju

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Performance ◽

Meat Quality ◽

Carcass Characteristics

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Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing

Journal of Food Protection ◽

10.4315/0362-028x-71.8.1724 ◽

2008 ◽

Vol 71 (8) ◽

pp. 1724-1733 ◽

Cited By ~ 43

Author(s):

SUSAN ROUSE ◽

DOUWE VAN SINDEREN

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Textural Properties ◽

Specific Reference ◽

Brewing Industry ◽

Beer Brewing ◽

Brewing Process ◽

Materials Used

Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

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Silage preparation and fermentation quality of natural grasses treated with lactic acid bacteria and cellulase in meadow steppe and typical steppe

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.16.0578 ◽

2016 ◽

Vol 30 (6) ◽

pp. 788-796 ◽

Cited By ~ 6

Author(s):

Meiling Hou ◽

Ge Gentu ◽

Tingyu Liu ◽

Yushan Jia ◽

Yimin Cai

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Meadow Steppe ◽

Typical Steppe ◽

Fermentation Quality

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Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

Jurnal Natur Indonesia ◽

10.31258/jnat.17.1.5-12 ◽

2017 ◽

Vol 17 (1) ◽

pp. 5

Author(s):

Agus Safari ◽

Sarah Fahma Ghina ◽

Sadiah Djajasoepena ◽

O. Suprijana ' ◽

Ida Indrawati ◽

...

Keyword(s):

Lactic Acid ◽

Calcium Carbonate ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Acid Content ◽

Soluble Protein ◽

Starter Culture ◽

Lactobacillus Bulgaricus ◽

Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

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Tokat Bez Sucuğunun Mikrobiyolojik Kalitesinin İncelenmesi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v8i12.2683-2694.3878 ◽

2020 ◽

Vol 8 (12) ◽

pp. 2683-2694

Author(s):

Nesrin Kaval ◽

Nilgün Öncül ◽

Zeliha Yıldırım

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fecal Coliform ◽

Microbiological Quality ◽

Total Coliform ◽

Aerobic Bacteria ◽

Escherichia Coli O157 ◽

Salmonella Spp ◽

Microbiological Parameters

In this study, the microbiological quality of traditionally produced Bez Sucuk in Tokat and its vicinity was investigated. For this purpose, 30 Bez Sucuk samples obtained from butchers, producers of Bez Sucuk, were analyzed for total count of mesophilic aerobic bacteria, lactic acid bacteria, yeasts-moulds, total coliform, fecal coliform, Staphylococcus aureus, Bacillus cereus, and Cl. perfringens. Also, the presence of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp. were investigated in all samples. pH and water activity of the samples were determined. As the result of the analysis, the counts of the microbiological parameters investigated were found as follows: total mesophilic aerobic bacteria 3.5×106-4.23×109 CFU/g, lactic acid bacteria 5.55×105-2.45×109 CFU/g, yeasts and moulds 2.50×103-6.90×109 CFU/g, total coliform

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