scholarly journals Isolation, Characterization and Acid/Alkaline Tolerance of Lactic Acid Bacteria Present in Fermented Rye, Wheat, Oat and Barley

2021 ◽  
pp. 154-161
Author(s):  
Ijeoma Chidinma Akujobi ◽  
Austin Ihemeje
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gastric Juice ◽  
Pancreatic Juice ◽  
Room Temperature ◽  
Alkaline Tolerance ◽  
Before And After ◽  
Alkaline Conditions ◽  
The Mean ◽  
Barley Grains

Objective: This study determined the lactic acid bacteria (LAB) present in fermented rye, wheat, oat and barley grains, and evaluated their survival in simulated gastric juice and pancreatic juice. Methods: Samples of rye, wheat, oat and barley grains were fermented for 72 hours at room temperature. Lactic acid bacteria (LAB) strains were isolated using MRS agar and were enumerated. Isolated LAB strains were cultured with MRS broth and the fermentation patterns of the isolated strains were characterized using API 50 CH kit (Biomerieux, France). Each isolated LAB strain was exposed to simulated gastric juice at pH of 2.0 for 80 minutes at 370C, followed by exposure to simulated pancreatic juice at pH of 8.0 for 120 minutes at 370C. Aliquots were taken at 0 minute and 80 minutes at pH of 2.0 and 0 minutes and 120 minutes at pH of 8.0 for enumeration of LAB strains. Results: The total LAB cell count ranged from 6.6 * 108 ± 11 cfu/ml in the rye sample to 9.5*109 ± 7 cfu/ml in the oat sample. 13 LAB strains were isolated from the four selected cereal grains and were characterized as six strains of Lactobacillus plantarum1, five strains of L. brevis 1 and one strain each of L. collinoides and Leuconostoc citreum.  All the isolated LAB strains from the four selected cereals survived in the simulated gastric juice at pH of 2.0 (before and after incubation at 0min and 80a min) and after addition of simulated pancreatic juice at pH of 8.0 (before and after incubation at 80b min and 200 min respectively). The mean viable counts of all the strains ranged from 2.0 *108 in R3 at 80b min to 1.54 * 1010 in B4 at 80b minutes. Conclusion: LAB associated with fermentation of rye, wheat, oat and barley grains are likely to survive transport through the harsh acidic and alkaline conditions of the GIT.

scholarly journals Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures

2020 ◽  
pp. 32-42
Author(s):  
S. Aforijiku ◽  
S. M. Wakil ◽  
A. A. Onilude
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proximate Composition ◽  
Room Temperature ◽  
Starter Cultures ◽  
Cow Milk ◽  
Spontaneous Fermentation ◽  
Overall Acceptability ◽  
Fermentation Control ◽  
Better Than

Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce diacetyl and lactic acid. Results: Lactobacillus caseiN1 produced the highest quantity (2.72 g/L) of diacetyl at 48 hrs of incubation while Pediococcus acidilacticiG1 had the lowest amount (0.50 g/L). The pH of produced yoghurt ranged between 4.40 and 5.58 while the corresponding lactic acid contents ranged between 0.70 and 0.96 g/L. Yoghurt produced with cow milk inoculated with L. PlantarumN24 and L. BrevisN10 had the lowest pH (4.40) at significant level of P≤0.05. Yoghurt with mixed culture of L. PlantarumN24 and L. PlantarumN17 had the highest protein content (5.13%) while spontaneous fermentation (control) produced the least (0.48%). Yoghurt produced from cow milk inoculated with L. PlantarumN24 and L. PlantarumN17 was rated best with overall acceptability (9.0) during first day of storage while the commercial yoghurt (5.8) and spontaneous fermentation (6.8) had least overall acceptability at P≤0.05. Conclusion: Yoghurt samples stored in refrigerator had more viable LAB counts for a period of 21 days while the samples stored at room temperature had a day count except for yoghurt produced with cow milk inoculated with L. plantarumN24 which retained its viability at the second day. The yoghurt produced with selected LAB starters are better than commercial yoghurt in terms of sensory properties, proximate composition, pH and viability.

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.

Method of quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage

2000 ◽  
Vol 67 (1) ◽  
pp. 83-90 ◽  
Author(s):  
FERNANDA FONSECA ◽  
CATHERINE BÉAL ◽  
GEORGES CORRIEU
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Time ◽  
Frozen Storage ◽  
Operating Conditions ◽  
Linear Relationships ◽  
Before And After ◽  
Acidification Activity ◽  
The Difference ◽  
And Storage

We have developed a method to quantify the resistance to freezing and frozen storage of lactic acid starters, based on measuring the time necessary to reach the maximum acidification rate in milk (tm) using the Cinac system. Depending on the operating conditions, tm increased during the freezing step and storage. The loss of acidification activity during freezing was quantified by the difference (Δtm) between the tm values of the concentrated cell suspension before and after freezing. During storage at −20 °C, linear relationships between tm and the storage time were established. Their slope, k, allowed the quantitation of the decrease in acidification activity during 9–14 weeks of frozen storage. The method was applied to determine the resistance to freezing and frozen storage of four strains of lactic acid bacteria and to quantify the cryoprotective effect of glycerol.

Comparison of the Microflora on Organically and Conventionally Grown Spring Mix from a California Processor

2005 ◽  
Vol 68 (6) ◽  
pp. 1143-1146 ◽  
Author(s):  
CHRISTIE A. PHILLIPS ◽  
MARK A. HARRISON
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Period Analysis ◽  
E Coli ◽  
Psychrotrophic Bacteria ◽  
Microbial Group ◽  
The Mean ◽  
Yeasts And Molds ◽  
Organically Grown

Considerable speculation has occurred concerning the potential for higher numbers of foodborne pathogens on organically grown produce compared with produce not grown organically. The microflora composition of spring mix or mesclun, a mixture of multiple salad ingredients, grown either by organic or conventional means was determined. Unwashed or washed spring mix was obtained from a commercial California fresh-cut produce processor who does not use manure in their cultivation practices. Fifty-four samples of each type of product were supplied over a 4-month period. Analysis included enumeration of total mesophiles, psychrotrophs, coliforms, generic Escherichia coli, lactic acid bacteria, yeasts, and molds. In addition, spring mix was analyzed for the presence of Salmonella and Listeria monocytogenes. The mean populations of mesophilic and psychrotrophic bacteria, yeasts, molds, lactic acid bacteria, and coliforms on conventionally grown spring mix were not statistically different (P > 0.05) from respective mean populations on organically grown spring mix. The mean population of each microbial group was significantly higher on unwashed spring mix compared with the washed product. Of the 14 samples found to contain E. coli, eight were from nonwashed conventional spring mix, one was from washed conventional spring mix, and four were from nonwashed organic spring mix. Salmonella and L. monocytogenes were not detected in any of the samples analyzed.

scholarly journals KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

2012 ◽  
Vol 6 (1) ◽  
pp. 1
Author(s):  
Sri Usmiati ◽  
Juniawati Juniawati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Room Temperature ◽  
Block Design ◽  
Bifidobacterium Longum ◽  
Buffalo Milk ◽  
Cold Temperature ◽  
Cow’S Milk ◽  
Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas.       Keywords: dadih, cows milk, probiotic, storage

scholarly journals Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 7-13
Author(s):  
Sumardianto ◽  
P.H. Riyadi ◽  
A.D. Anggo ◽  
Romadhon ◽  
L. Rianingsih
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Reducing Sugar ◽  
Phenol Content ◽  
Before And After ◽  
Long Time ◽  
Experimental Laboratory ◽  
Eucheuma Cottonii

Antioxidants and antimicrobials are rich in seaweed. Seaweed has been used as food for a long time and the potency to be used as a functional food. One of the most versatile foods is fermented beverages. Fermentation can increase the amount of antioxidants. This study aims to determine seaweed (Gelidium sp. and Eucheuma cottonii) extract fermentation with lactic acid bacteria (LAB), namely Lactobacillus plantarum and Lactobacillus acidophilus, as a starter on phenol content and antioxidant activity. The method used was an experimental laboratory. The seaweed was obtained from Yogyakarta. Seaweed extract was given a LAB starter and then fermented for 24 hrs. The samples were analyzed before and after fermentation in parameter reducing sugar, TPC, LAB viability, pH, phenol content, and antioxidant activity IC50 tests. The result showed that both in Gelidium sp. and Eucheuma cottonii, reducing sugar does not change before and after fermentation with the LAB starter. Fermentation could increase the TPC, LAB viability, phenol content, antioxidant activity IC50, and lower the pH sample. Eucheuma cottonii fermented with L. acidophilus gives the best characteristic of antioxidant.

scholarly journals The Viability of Lactobacillus plantarum From Intestines of Laying Ducks Encapsulated With Arabic Gum and Skimmed Milk

2021 ◽  
Vol 16 (3) ◽  
pp. 190-199
Author(s):  
Badat Muwakhid ◽  
Anik Maunatin ◽  
Anif Mukaromah Wati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Spray Drying ◽  
Skim Milk ◽  
Plate Count ◽  
Resistance Testing ◽  
Drying Process ◽  
Arabic Gum ◽  
Before And After ◽  
Skimmed Milk

The aim of this study was to evaluate the effect of the types of encapsulation materials, that is skimmed milk and Arabic gum on two probiotics Lactic Acid Bacteria (LAB), including L. plantarum DJ2 and L. plantarum DJ3. The methods of this study were separated into two stages that is probiotic resistance testing during the spray drying process and the viability of LAB after spray drying during storage of probiotic powder for one month at 4oC. Changes in the viability of LAB probiotics before and after the drying process using spray drying were determined by the total plate count. The viability of lactic acid bacteria (LAB) was observed every week for one month of storage at 4oC. The results showed that different encapsulation materials had significant different (P ≤ 0.05) on changes in resistance of probiotics powder during spray drying process. The use of Arabic gum could increase the resistance of probiotics during the spray drying process, meanwhile, the use of skimmed milk was better to be able to maintain the viability of dry probiotic powder both on L.plantarum DJ2 and L.plantarum DJ3 during storage. After four weeks of storage, there was mold and yeast in the skimmed milk and Arabic gum materials. In conclusion, both Arabic gum and skim milk could be used for encapsulation where storage of dry probiotic products is recommended during one month at 4 oC.

scholarly journals Evaluation of physical-chemical and microbiological characteristics of freeze-dried and reydrated yogurt

2020 ◽  
Vol 9 (6) ◽  
pp. e14962446
Author(s):  
Shana Kimi Farias Yamaguchi ◽  
Carolina Krebs de Souza ◽  
Sávio Leandro Bertoli ◽  
Lisiane Fernandes de Carvalho
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Guar Gum ◽  
Titratable Acidity ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Freeze Dried ◽  
Before And After

This study aimed to evaluate the physical-chemical characteristics and the viability of lactic acid bacteria during the fermentation process of the yogurt and after the freeze-dried process, in addition to testing three thickener formulations for the rehydration of the yogurt powder. During the fermentation process, the production of lactic acid and the growth of lactic acid bacteria were accompanied.  Before and after freeze-dried process, yogurt was analyzed for pH, titratable acidity, carbohydrates, proteins, lipids and viable lactic acid bacteria. After lyophilization, three thickener formulations were tested to evaluate the rehydration of powdered yogurt. At the end of the fermentation process, it was verified that the lactic acid bacteria grew to reach 7.8.107 UFC.g-1 and the acidity obtained was 9.27 g.L-1.  The viable lactic acid bacteria count of freeze-dried and non-freeze-dried yogurt was 5.6.107 CFU.g-1 and 7.8.107 CFU.g-1, respectively. Non-freeze-dried and freeze-dried yogurts showed a content of 20.8% and 21.0% carbohydrates, 4.0% and 3.6% protein and 3.7% and 2.7% lipids, respectively. The combination of thickeners that provided viscosity similar to commercial yogurts was the guar gum, pectin and maltodextrin mix. Thus, it was possible to verify that the freeze-drying process maintains the physical-chemical characteristics and viability of lactic acid bacteria. In addition, the developed yogurt presented easy reconstitution at the time of consumption.

The Influence of Probiotic on Dadiah as Fermented Buffalo Milk Product for Breastfeeding Women with Normal Bacterial Flora of the Gastrointestinal Tract

2020 ◽  
Vol 8 (B) ◽  
Author(s):  
Netti Suharti ◽  
Linosefa Linosefa ◽  
Asih Kumala ◽  
Eva Chundrayetti ◽  
Andani Eka Putra
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Intestinal Microflora ◽  
Bacterial Flora ◽  
Ice Cream ◽  
Buffalo Milk ◽  
Milk Product ◽  
The Mean ◽  
Normal Bacterial Flora

INTRODUCTION: Dadiah is a fermented buffalo milk product containing many potential lactic acid bacteria as probiotics. Lactic acid bacteria and their derivative products can prevent the onset of various diseases such as spur health and heart work, good food to increase stamina and endurance, prevent colorectal cancer, and improve intestinal microflora. AIM: This study aims to determine the influence of probiotic on dadiah as fermented buffalo milk products for breastfeeding women with normal bacterial flora of the gastrointestinal tract. METHODS: The study was conducted on 28 breastfeeding mothers who were divided into two groups with the same proportion, i.e., mothers who received dadiah ice cream and not. Interventions were performed for 1 month and analysis was performed on an infant’s feces. DNA isolated from feces and Lactobacillus plantarum concentrations were analyzed using real-time polymerase chain reaction. The standard curve designed to get the concentration of bacteria appropriately. Data analysis used SPSS version 20.0. Numerical data were analyzed by used unpaired t-test and paired t-test. A p < 0.05 was considered statistically significant. RESULTS: The results showed that the mean intestinal microflora from the infant before the dadiah ice cream given was 4.2 × 107 CFU/g and after the dadiah ice cream was 8.6 × 108 CFU/g (p < 0.05) while in the control group, the mean L. plantarum intestinal infants before administered whey ice cream is 2.6 × 107 CFU/g and thereafter 1.3 × 107 CFU/g (p > 0.05). CONCLUSION: Based on the results of this study, it can be concluded that there is an increase in L. plantarum concentration after the provision of dadiah ice cream in breastfeeding mothers.

scholarly journals Review: Technology, Chemistry and Microbiology of Whey Cheeses

2001 ◽  
Vol 7 (2) ◽  
pp. 105-116 ◽  
Author(s):  
M. E. Pintado ◽  
A. C. Macedo ◽  
F. X. Malcata
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Moisture Content ◽  
Organic Acids ◽  
Shelf Life ◽  
Room Temperature ◽  
Mass Yield ◽  
Calcium Salts ◽  
Short Time

In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire, bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are previously added. At 80-85 OC, the first particles of curd form; at 85-95 'C, the curd may be cooked for a few minutes to reduce moisture content and/or to obtain the desirable level of browning. After drainage at room temperature during molding for ca. 4 h, whey cheese is stored at ca. 4 'C. The typical mass yield is 6%, but addition of milk, calcium salts and preliminary concentration of protein (by condensation or ultrafiltration techniques) may increase yield considerably. Some types of whey cheeses are supposed to be consumed within a short time upon manufacture (e.g., Ricotta, Requeijdo and Manouri), whereas others bear a longer shelf life (e.g., Gjetost, Mysost and Myzithra). Whey cheeses are significantly different from one another in terms of chemical composition, which is mainly due to variations in the source and type of whey, as well as to the processing practices followed. Moisture content and pH of whey cheeses are usually high and favor microorganism growth (molds, yeasts, lactic acid bacteria and Enterobacteriaceae account for the dominant microflora in these cheeses). Adequate packaging of whey cheeses should be provided, and legislation should be prepared to fix standard characteristics of each type of whey cheese, and hence protect typical products from adulteration and fakes. Marketing efforts should also be aimed at increasing whey cheese consumption, either directly or incorporated in desserts, snack dips and pasta-type dishes.

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