scholarly journals Biochemical, microbiological and technological characteristics of type II sourdoughs produced with lactic acid bacteria single-strains

2022 ◽  
Vol 43 (2) ◽  
pp. 693-712
Author(s):  
Francieli Begnini Siepmann ◽  
◽  
Beatriz Sousa de Almeida ◽  
Tatiane Aparecida Gomes ◽  
Nina Waszczynskyj ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Titratable Acidity ◽  
Co2 Production ◽  
Type Ii ◽  
Retention Capacity ◽  
Single Strain ◽  
Autochthonous Yeast ◽  
First Time

The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains of lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 and 24h for analyses of microbial growth, pH, titratable acidity and CO2 production. During the first 12h, the LABs entered the stationary phase, and the formation of organic and carboxyl acids, alcohols, and esters were observed. Although acidity is an important characteristic of sourdough, in this work increasing the acetic acid content decreased yeast growth and the CO2 retention capacity of the doughs. The main carbohydrate consumed by autochthonous yeast was influenced by the LAB added (homo-or heterofermentative), as observed by correlation analysis. Maltose and glucose showed a strong and negative correlation with the yeast cell density in the dough fermented by homo and heterofermentative LAB, respectively. Moreover, LAB had an important effect on the aromatic profile, being the alcohols, aldehydes, alkanes, organics acids and esters mainly groups characterized. Altogether, 100 different volatile compounds were identified; however, each dough had a different volatile profile. This study shows, for the first time, the influence of a single strain of LAB on the characteristics of type II sourdough.

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

2017 ◽  
Vol 59 ◽  
pp. 141-149 ◽  
Author(s):  
Ratchadaporn Kaprasob ◽  
Orapin Kerdchoechuen ◽  
Natta Laohakunjit ◽  
Dipayan Sarkar ◽  
Kalidas Shetty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds ◽  
Apple Juice ◽  
Cashew Apple Juice ◽  
Cashew Apple

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Oral Administration of Lactococcus lactis Producing Interferon Type II, Enhances the Immune Response Against Bacterial Pathogens in Rainbow Trout

2021 ◽  
Vol 12 ◽  
Author(s):  
Alvaro Santibañez ◽  
Diego Paine ◽  
Mick Parra ◽  
Carlos Muñoz ◽  
Natalia Valdes ◽  
...  
Keyword(s):  
Immune Response ◽  
Lactic Acid ◽  
Rainbow Trout ◽  
Lactic Acid Bacteria ◽  
Atlantic Salmon ◽  
Oral Administration ◽  
Bacterial Infection ◽  
Type Ii ◽  
Recombinant Interferon

Lactic acid bacteria are a powerful vehicle for releasing of cytokines and immunostimulant peptides at the gastrointestinal level after oral administration. However, its therapeutic application against pathogens that affect rainbow trout and Atlantic salmon has been little explored. Type II interferon in Atlantic salmon activates the antiviral response, protecting against viral infection, but its role against bacterial infection has not been tested in vivo. In this work, through the design of a recombinant lactic acid bacterium capable of producing Interferon gamma from Atlantic salmon, we explore its role against bacterial infection and the ability to stimulate systemic immune response after oral administration of the recombinant probiotic. Recombinant interferon was active in vitro, mainly stimulating IL-6 expression in SHK-1 cells. In vivo, oral administration of the recombinant probiotic produced an increase in IL-6, IFNγ and IL-12 in the spleen and kidney, in addition to stimulating the activity of lysozyme in serum. The challenge trials indicated that the administration of the IFNγ-producing probiotic doubled the survival in fish infected with F. psychrophilum. In conclusion, our results showed that the oral administration of lactic acid bacteria producing IFNγ managed to stimulate the immune response at a systemic level, conferring protection against pathogens, showing a biotechnological potential for its application in aquaculture.

Study of the biocompatibility of lactic acid bacteria and other microorganisms-antagonists isolated from natural sources

2021 ◽  
pp. 40-42
Author(s):  
Светлана Юрьевна Носкова ◽  
Мария Игоревна Зимина ◽  
Ольга Олеговна Бабич ◽  
Станислав Алексеевич Сухих ◽  
Александр Юрьевич Просеков ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Mutual Influence ◽  
Growth Characteristics ◽  
Natural Sources ◽  
Urgent Task ◽  
First Time

Изучение биосовместимости молочнокислых бактерий и других микроорганизмов-антагонистов, выделенных из природных источников, является актуальной задачей. В данной работе впервые показано взаимное влияние изолятов молочно-кислых бактерий и других микроорганизмов-антагонистов при совместном культивировании. Установлено, что изолят 1 является биосовместимым с изолятами 6, 13, 19 и 20. Изолят 6 активно растет в присутствии изолятов 7, 8, 9, 10, 11, 13 и 16. Изолят 7 биосовместим с изолятами 6, 8, 9, 10, 11, 12, 13, 16, изолят 8 является биосовместимым с изолятами 6, 7, 9, 10, 11, 13 и 16. Для изолята 9 наблюдается биосовместимость с изолятами 6, 7, 8, 10, 11, 12, 13, 16, для изолята 10 - с изолятами 6, 7, 8, 9, 11, 13, 16. Изолят 11 показывает удовлетворительные ростовые характеристики при совместном культивировании с изолятами 6, 7, 8, 9, 10, 12, 13, 16. Изолят 12 биосовместим с изолятами 7, 8, 9, 10, 11, 13 и 16. Изолят 13 является биосовместимым с изолятами 6, 7, 8, 9, 10, 11, 12, 16. Изолят 16 биосовместим с изолятами 6, 7, 8, 9, 10, 11, 12, 13. Изолят 19 является биосовместимым с изолятами 1, 6, 13 и 20, изолят 20 - с изолятами 1, 6, 13 и 19. Полученные результаты позволяют сделать вывод о том, что изоляты 1, 6, 19 и 20 являются близкородственными, так же как изоляты 7, 8, 9, 10, 11, 12, 13 и 16. The study of the biocompatibility of lactic acid bacteria and other antagonist microorganisms isolated from natural sources is an urgent task. This work shows for the first time the mutual influence of isolates of lactic acid bacteria and other microorganisms-antagonists during co-cultivation. It was found that isolate 1 is biocompatible with isolates 6, 13, 19, and 20. Isolate 6 actively grows in the presence of isolates 7, 8, 9, 10, 11, 13, and 16. Isolate 7 is biocompatible with isolates 6, 8, 9, 10 , 11, 12, 13, 16, isolate 8 is biocompatible with isolates 6, 7, 9, 10, 11, 13 and 16. Isolate 9 is biocompatible with isolates 6, 7, 8, 10, 11, 12, 13, 16, for isolate 10 - with isolates 6, 7, 8, 9, 11, 13, 16. Isolate 11 shows satisfactory growth characteristics when co-cultivated with isolates 6, 7, 8, 9, 10, 12, 13, 16. Isolate 12 is biocompatible with isolates 7, 8, 9, 10, 11, 13 and 16. Isolate 13 is biocompatible with isolates 6, 7, 8, 9, 10, 11, 12, 16. Isolate 16 is biocompatible with isolates 6, 7, 8 , 9, 10, 11, 12, 13. Isolate 19 is biocompatible with isolates 1, 6, 13 and 20, isolate 20 - with isolates 1, 6, 13, and 19. The results obtained suggest that isolates 1, 6, 19 and 20 are closely related as well as isolates 7, 8, 9, 10, 11, 1 2, 13 and 16.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Listeria monocytogenes Survival in Refrigerator Dill Pickles

2005 ◽  
Vol 68 (11) ◽  
pp. 2356-2361 ◽  
Author(s):  
JIN KYUNG KIM ◽  
ELAINE M. D'SA ◽  
MARK A. HARRISON ◽  
JUDY A. HARRISON ◽  
ELIZABETH L. ANDRESS
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Population Decline ◽  
Titratable Acidity ◽  
Growth Patterns ◽  
Refrigerated Storage ◽  
Nacl Concentration ◽  
Pickling Cucumbers

Listeria monocytogenes can survive and grow in refrigerated foods with pH values of approximately 4.0 to 5.0 and salt concentrations of 3 to 4%. Home-fermented refrigerator dill pickles fit this description. Contamination of this product with L. monocytogenes could cause serious problems because these items are not heated prior to consumption. L. monocytogenes survival and growth patterns were investigated in refrigerator dill pickles at 1.3, 3.8, and 7.6% salt concentrations. Pickling cucumbers were dipped into an inoculum of L. monocytogenes, brine mixtures were added, and cucumbers were held at room temperature for 1 week and then refrigerated for up to 3 months. The pH, NaCl percentage, titratable acidity percentage, and total populations of Listeria and aerobic, psychrotrophic, and lactic acid bacteria were measured at the addition of brine, after 2, 4, and 7 days of storage at room temperature, and then weekly during refrigerated storage. The initial Listeria population was 5.4 to 5.6 log CFU/cm2 on cucumber surfaces and 3.9 to 4.6 log CFU/g internally. There was an approximate 0.3- to 1-log increase during room temperature fermentation followed by a population decline during refrigerator storage, with a greater decrease in the brines with the highest NaCl concentration. Up to 49 days, the internal tissue of pickles with 1.3, 3.8, or 7.6% salt concentrations were presumptively positive for L. monocytogenes by the enrichment method, and at 91 days the surfaces of such pickles were still positive for L. monocytogenes. Populations of total aerobes and lactic acid bacteria increased during room temperature storage and decreased gradually during refrigerated storage.

104. Studies in Cheddar Cheese. IV. Observations on the Lactic Acid Flora of Cheddar Cheese made from Clean Milk

1935 ◽  
Vol 6 (2) ◽  
pp. 175-190 ◽  
Author(s):  
John Gilbert Davis
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Osmotic Pressure ◽  
Slow Growth ◽  
Carbon Sources ◽  
Lactate Concentration ◽  
Cheddar Cheese ◽  
Titratable Acidity ◽  
Distinct Species ◽  
Litmus Milk

1. The lactic acid flora of Cheddar cheese made from milk of certified quality form a well-defined, physiologically homogeneous group of bacteria, growing best over a temperature range of from 22 to 37° C. They may be classified into four well-defined types, Str. lactis, Str. cremoris, Sbm. plantarum and Sbm. casei, and have been studied over a period of five years. It appears from the evidence found that Str. lactis and Str. cremoris are distinct species, but that Sbm. casei and Sbm. plantarum represent different stages in the adaptation of a common progenitor to conditions in a ripening cheese. Both the streptococci and the streptobacteria appear to be unable to oxidise sugars and may thus be considered indifferent to molecular oxygen.2. A study of their frequency distribution from the curd at making to an 18 months old cheese has shown that Str. lactis and Str. cremoris are equally viable during the first month, after which the rod forms begin to predominate, Sbm. plantarum and, later, Sbm. casei being found. The former lactobacillus is only found when the cheese is from 1 to 5 months old, the flora consisting entirely of Sbm. casei after this time. The general vigour of all strains decreases with increasing age of the cheese. There is a marked correlation between the shape of the cell, the viability of the organism in cheese and its resistance to acids and lactates.3. The factors controlling the sequence of flora in Cheddar cheese are discussed. There is no evidence that titratable acidity, oxygen tension and differential carbon sources are responsible for the sequence. It is suggested that lactate concentration, the extent of protein degradation and osmotic pressure are factors responsible for the gradual replacement of the streptococci by the rod forms.4. The significance of sugar fermentations by the lactic 'acid bacteria studied is discussed. The slow production of lactase is shown to be the reason for the slow growth of weakened strains in litmus milk.5. Str. cremoris predominates over Str. lactis in the depth of the cheese in the early stages of ripening, whereas near the surface the reverse holds. Certain strains of Str. cremoris isolated from the depth of the cheese were particularly vigorous in growth in litmus milk, forming gas and beginning to peptonise the milk in about 3 days. Such strains consisted of very long chains of large cells of peculiar morphology. It is suggested that this finding is related to the known greater rate of ripening in the depth of the cheese.

Characterization of lactic acid bacteria strains on the basis of neutral volatile compounds produced in whey

2001 ◽  
Vol 90 (6) ◽  
pp. 928-942 ◽  
Author(s):  
G. Mauriello ◽  
L. Moio ◽  
G. Moschetti ◽  
P. Piombino ◽  
F. Addeo ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Volatile Compounds

scholarly journals Lactic Acid Bacteria Isolated from Locally Produced Vinegars and Their Antibacterial Activity Against Foodborne Bacteria

2019 ◽  
Vol 1 (2) ◽  
pp. 1-7
Author(s):  
Agnes Lee Chiu Nee ◽  
Mohd Nizam Lani ◽  
Rozila Alias ◽  
Zaiton Hassan
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Titratable Acidity ◽  
Diffusion Method ◽  
Phenotypic Characterization ◽  
Black Rice ◽  
Gram Staining ◽  
Rice Vinegar

Vinegars are most widely used as preservatives in food industry. Vinegars are known for their health benefits; however, the roles of vinegar-associated microflora in locally produced vinegars are not well established. The objectives of this study are to isolate and identify the lactic acid bacteria (LAB) from black rice vinegar and coconut vinegar, measure their pH and titratable acidity, and determine their antibacterial activity. LAB was isolated using cultural method. Phenotypic characterization of LAB was carried out using Gram-staining, oxidase test, catalase test and API 50 CHL Kit. Results from API 50 CHL Kit confirmed that BRV03M strain from black rice vinegar and CV03M strain from coconut vinegar were Lactobacillus paracasei ssp. paracasei. The identified bacteria in both samples were consistent as L. paracasei using 16S rDNA gene sequences with 93% and 99% similarity, respectively. The pH and titratable acidity percentage of both vinegars were also determined. The stability of Cell Free Supernatant-Lactic Acid Bacteria (CFS-LAB) strains within 14 days on their inhibition against selected pathogenic bacteria was determined using agar well diffusion method. The CFS-LAB strain isolated from black rice vinegar (BRV03M) was more stable within 14 days than coconut vinegar in inhibiting tested bacteria, suggesting this strain has great potential as natural antibacterial agents.

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