scholarly journals Effect of Traditional Dried Starter Culture on Morphological, Chemical and Physicochemical Properties of Sweet Fermented Glutinous Rice Products

2019 ◽  
Vol 11 (6) ◽  
pp. 43
Author(s):  
Vipa Surojanametakul ◽  
Wanchai Panthavee ◽  
Prajongwate Satmalee ◽  
Naraporn Phomkaivon ◽  
Tadashi Yoshihashi
Keyword(s):  
Microbial Growth ◽  
Starter Culture ◽  
Starter Cultures ◽  
Soluble Solids ◽  
Plate Count ◽  
Morphological Examination ◽  
Alcohol Content ◽  
Fermentation Time ◽  
Rice Grains ◽  
Glutinous Rice

Sweet glutinous rice products or khao-mak in Thai were prepared by fermenting cooked glutinous rice (RD6 variety) using traditional starter cultures from Samut Sakhon (SSK) and Pathum Thani (PTT) Provinces at room temperature (28±2 °C) for 3 days. Amylolytic activities of microbial excisting in the traditional starter cultures were tested. Meanwhile, types and amounts of microbial growth in fermented rice products were investigated. Both traditional dried starter cultures showed strong amylolytic activity after inoculation for 2 and 3 days in starch agar. Microbiological profiles of rice fermentation were varied in total plate count, yeast and molds over the fermentation period. Different starter cultures resulted in a wide variation of end products with diverse chemical, microbiological and morphology properties; however those changes exhibited similar trends in all treatments. As fermentation time increased, protein content remained unchanged while total soluble solids, pH, acidity, sugar and alcohol content markedly increased compared with unfermented cooked rice. PTT showed products with higher acidity and alcohol content (0.50%, 2.58%) than SSK (0.31%, 1.85%). Morphological examination of rice grains revealed that microbial growth started from the outer surface and then moved inside the rice grains with greater corrosion was observed as fermentation time increased. Pasting and gelatinization properties of the rice flour were also strongly affected by fermentation.

scholarly journals Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

2012 ◽  
Vol 78 (8) ◽  
pp. 2737-2747 ◽  
Author(s):  
Simona Palomba ◽  
Silvana Cavella ◽  
Elena Torrieri ◽  
Alessandro Piccolo ◽  
Pierluigi Mazzei ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Viscoelastic Properties ◽  
Microbial Growth ◽  
Starter Culture ◽  
Proton Nuclear Magnetic Resonance ◽  
Lactobacillus Curvatus ◽  
Fermentation Time ◽  
Content Type ◽  
Leuconostoc Lactis

ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

scholarly journals Production and analysis of volatile flavor compounds in sweet fermented rice (Khao Mak)

2018 ◽  
Vol 192 ◽  
pp. 03044
Author(s):  
Jittimon Wongsa ◽  
Vilai Rungsardthong ◽  
Tamaki Yasutomo
Keyword(s):  
Starter Culture ◽  
Acid Ethyl Ester ◽  
Soluble Solids ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Rice Varieties ◽  
Total Soluble Solids ◽  
Volatile Flavor Compounds ◽  
Glutinous Rice ◽  
Volatile Flavor

Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This research studied production of Khao Mak which resulted in volatile flavor compounds that were affected by rice varieties, including white glutinous rice (Kor Khor 6), Japanese rice (Hitomebore) and black glutinous rice (Kam Doi and Leum Phua). Total soluble solids (TSS) as degree Brix, pH, and alcohol concentrations were measured daily during the fermentation period. Volatile flavor compounds were separated and identified by gas chromatography mass spectrometry (GC-MS). At the end of the fermentation, samples had pH ranging from 3.91±0.16 to 4.30±0.09, total soluble solids of 32.65±1.65 to 44.02±1.72°Brix, and alcohol concentrations between 0.33±0.03 and 0.38±0.03% (v/v). The potent odors associated with Khao Mak were alcohol, wine-like, whiskey-like, solvent-like, sweet and fruity. The major volatile compounds, which have stimulant flavor in Khao Mak, included 1-propanal, 1-propanol-2-methyl, 1-butanal-3-methyl and acetic acid ethyl ester. Among all rice varieties tested, the white glutinous rice produced Khao Mak containing the highest TSS, alcohol concentrations followed by Hitomebore rice and black glutinous rice, respectively.

scholarly journals Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

2017 ◽  
Vol 5 (3) ◽  
pp. 300-307 ◽  
Author(s):  
Alaa Niamah
Keyword(s):  
Proteolytic Activity ◽  
Storage Time ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Ph Values

The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus.

scholarly journals Antioxidant Properties of Single Garlic (Allium sativum) Pickle

2020 ◽  
Vol 2 ◽  
pp. 00006
Author(s):  
Prima Retno Wikandari* ◽  
Lenny Yuanita ◽  
Nuniek Herdyastuti ◽  
Herman Joseph Bimo ◽  
Renita Eka Juniariani ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Starter Culture ◽  
Antioxidant Properties ◽  
Fermentation Medium ◽  
Plate Count ◽  
Inhibition Activity ◽  
Health Food ◽  
Fermentation Time ◽  
Dpph Scavenging

Single garlic is a type of garlic that has a single clove, also known as single clove garlic, monobulb garlic or single bulb garlic. Traditionally, single garlic was used as medicinal based on its properties as antimicrobial, antiprotozoal, antimutagenic, antiplatelet, antihyperlipidemic and antioxidant. The Alliin substance was presumably as an antioxidant, but it was changed easily to unstable allicin caused by Alliinase enzyme activity which is increased when garlic was chopped, crushed or processed. The change of Alliin to allicin will reduce the antioxidant activity of single garlic. A treatment that reduces the Alliinase activity will retain the Alliin substance and the antioxidant capacity could be maintained. The fermentation process will give a low pH as the result of carbohydrate metabolism in a fermentation medium, and reduce the alliinase activity. The aims of this research were to evaluate the growth of Lactobacillus plantarum B1765 as a starter culture in single garlic, pH and the effect of fermentation time process (3, 6 and 9 days)to antioxidant activity on single garlic pickle. The growth of L.plantarum B1765 was measured as Total Lactic Acid Bacteria (LAB) by Total Plate Count (TPC) using the MRS medium, and antioxidant activity was determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging methods, expressed as inhibition activity (%). Fermentation process along 9 days showed that  L.plantarum B1765 growth on single garlic pickles for 1 log cycles from 106 CFU/mL to 107 CFU/mL, pH reduces from 5.6 to 4.4, closely related to increasing of TAT  from 0.16 % to 0.28%. The fermentation process also showed an increase in the inhibition activity along the fermentation process from 10,67% to 11.17% and showed a higher inhibition than control (3.88%- 7.39%). Single pickled garlic can be potentially developed as natural antioxidant health food.

scholarly journals Effect of Feeding Different Cultivars of Leucaena leucocephala on Rumen-Based in vitro Anaerobic Fermentations

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 96
Author(s):  
Diane Ouwerkerk ◽  
Anita Maguire ◽  
Jenny Gravel ◽  
Cathy Minchin ◽  
Michael Gravel ◽  
...  
Keyword(s):  
Leucaena Leucocephala ◽  
Negative Impact ◽  
Starter Culture ◽  
Starter Cultures ◽  
Beef Industry ◽  
Department Of Agriculture ◽  
Fermentation Time ◽  
Degrading Bacteria ◽  
Anaerobic Fermentations

The leguminous forage shrub, Leucaena leucocephala, is one of the few nutritional options available to significantly improve beef productivity in Northern Australia. A mixed bacterial rumen inoculum for the detoxification of mimosine (present in Leucaena) and its toxic derivatives 3,4 DHP and 2,3 DHP has been produced in an anaerobic fermenter for the last 23 years by the Queensland Department of Agriculture and Fisheries, using the commercial cultivar Cunninghamii. The development and release of a new psyllid-resistant cultivar ‘Redlands’, offers potential for increasing uptake by the beef industry but brings unanswered questions about its impact on the survival of the toxin degrading bacteria Synergistes jonesii and the overall efficacy of the current inoculum. A series of 30-day anaerobic fermentations were undertaken using the same starter cultures used in the production of commercial inoculum but fed daily with one of three Leucaena cultivars: Cunninghamii, Redlands or Wondergraze. Populations of S. jonesii were monitored daily using a quantitative PCR assay and the ability of the fermentation to detoxify mimosine and its derivatives were assayed on days 10, 15, 20, 25 and 30. Feeding the new Redlands cultivar had a negative impact on S. jonesii numbers and the ability to detoxify 3,4 DHP. However, as fermentation time increased, the S. jonesii populations adapted to the Redlands cultivar. A follow-on fermentation using a starter culture obtained from Day 30 of a Redlands fermentation, showed an immediate increase in S. jonesii populations and was able to detoxify mimosine and its toxic derivatives.

scholarly journals A modeling method for the development of a bioprocess to optimally produce umqombothi (a South African traditional beer)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Edwin Hlangwani ◽  
Wesley Doorsamy ◽  
Janet Adeyinka Adebiyi ◽  
Lanrewaju Ibrahim Fajimi ◽  
Oluwafemi Ayodeji Adebo
Keyword(s):  
South African ◽  
Optimization Methods ◽  
Learning System ◽  
Soluble Solids ◽  
Coefficient Of Determination ◽  
Bioprocess Development ◽  
Alcohol Content ◽  
Fermentation Time ◽  
Predicted Values ◽  
Artificial Neural Network Ann

AbstractBioprocess development for umqombothi (a South African traditional beer) as with other traditional beer products can be complex. As a result, beverage bioprocess development is shifting towards new systematic protocols of experimentation. Traditional optimization methods such as response surface methodology (RSM) require further comparison with a relevant machine learning system. Artificial neural network (ANN) is an effective non-linear multivariate tool in bioprocessing, with enormous generalization, prediction, and validation capabilities. ANN bioprocess development and optimization of umqombothi were done using RSM and ANN. The optimum condition values were 1.1 h, 29.3 °C, and 25.9 h for cooking time, fermentation temperature, and fermentation time, respectively. RSM was an effective tool for the optimization of umqombothi’s bioprocessing parameters shown by the coefficient of determination (R2) closer to 1. RSM significant parameters: alcohol content, total soluble solids (TSS), and pH had R2 values of 0.94, 0.93, and 0.99 respectively while the constructed ANN significant parameters: alcohol content, TSS, and viscosity had R2 values of 0.96, 0.96, and 0.92 respectively. The correlation between experimental and predicted values suggested that both RSM and ANN were suitable bioprocess development and optimization tools.

scholarly journals Physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1402-1411
Author(s):  
N.K. Rosni ◽  
M. Sanny ◽  
N.S.A. Bahranor ◽  
Y. Rukayadi
Keyword(s):  
Starter Culture ◽  
Control Sample ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Plate Count ◽  
Microbial Count ◽  
Rhizopus Oligosporus ◽  
Salmonella Spp ◽  
Sensory Acceptability ◽  
Microbiological Safety

The aims of this study were to determine the changes in physicochemical characteristics, microbiological safety and sensory acceptability of coconut dregs during fermentation using Rhizopus oligosporus. Fermentation of coconut dregs was done using Rhizopus oligosporus as a starter culture for three days (fresh coconut dregs was used as control). The control sample is fresh dregs without any process while other samples will through fermentation. The physicochemical analyses included internal temperature, pH, total soluble solids (TSS), water activity (aw), colour, proximate analysis and texture profile. Microbiological analyses included total plate count (TPC), Escherichia coli, Salmonella spp., Pseudomonas aeruginosa, Bacillus cereus, Staphylococcus aureus and LAB. Sensory acceptability was also carried out. The results showed that internal temperatures and TSS were increased and the pH decreased throughout the fermentation. The aw showed no changes. The colour of fermented coconut dregs had a higher percentage in lightness compared to yellowness and redness which showed that the colour of fermented dregs still maintains the white colour. A gradual increased in hardness, springiness, cohesiveness, chewiness and resilience was observed. Moisture content, crude fat and protein increased while ash and crude fibre decreased but no changes in carbohydrate throughout the fermentation. The results for microbial count showed the reducing number of S. aureus and B. cereus while increasing number of TPC and LAB. Interestingly, E. coli, Salmonella spp. and P. aeruginosa was not detected in fermented and non-fermented coconut dregs. The non-fermented coconut dregs were preferred more by the panellists as it obtained the highest score in term of colour, odour, texture and overall acceptability on sensory attributes evaluation.

Technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk from Burkina Faso

2020 ◽  
Vol 87 (1) ◽  
pp. 110-116 ◽  
Author(s):  
Geoffroy Romaric Bayili ◽  
Pernille Greve Johansen ◽  
Anni Bygvrå Hougaard ◽  
Bréhima Diawara ◽  
Georges Anicet Ouedraogo ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Cold Storage ◽  
Starter Culture ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Fermentation Time ◽  
Physiological Tests ◽  
Culture Development ◽  
The Impact

AbstractThe experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caillé, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10–13 h (fast acidifier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caillé.

scholarly journals Optimization of Coconut Water Beverage Fermented with Lactobacillus acidophilus

2016 ◽  
pp. 196-202
Author(s):  
Eileen Bandalan ◽  
Lorina Galvez
Keyword(s):  
Lactobacillus Acidophilus ◽  
Microbial Growth ◽  
Starter Culture ◽  
Coconut Water ◽  
Fermentation Time ◽  
Nutritional Values ◽  
Optimum Formulation ◽  
Fermented Beverage ◽  
Hedonic Scale ◽  
Central Composite

Coconut water is the liquid endosperm of coconut. It is a very nutritious and refreshingly natural beverage but highly perishable. The study aimed to optimize and evaluate the coconut water beverage formulation. A 33 factorial experiment arranged in Central Composite Design with the levels of Lactobacillus acidophilus starter culture (10, 15, 20%), pineapple puree as flavorant (5, 15, 25%) and sugar (10, 20, 30%) as the independent variables was used. The growth pattern of the lactic acid bacteria was monitored for 32 hours following serial dilution and pour plating techniques to determine the fermentation time to produce the beverage. Sensory evaluation was conducted using the 9-point Hedonic scale. Response surface methodology was used to identify the optimum formulation. Microbial growth indicated that 24 hours of incubation at 37°c can produce the fermented beverage. With increased level of Lactobacillus acidophilus starter culture, pineapple puree and sugar, acceptability for the product increased. The optimum formulation has 30% sugar, 20% starter culture and 15% pineapple puree. The product is more nutritious than the unfermented beverage and still acceptable when stored at refrigerated condition for 15 days. Fermentation increased the nutritional values of fresh coconut water.

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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