Effect Of Different Starter Cultures Research Articles

Changes of gluten protein composition during sourdough fermentation in rye flour

AbstractBackground and ObjectivesCeliac disease (CD) is an immune‐mediated condition triggered by gluten consumption. Although more studies stated that gluten proteins are partially degrading during sourdough fermentation, it is still unclear whether the CD toxic epitopes are affected. Our aim was to examine the effect of controlled sourdough fermentation on the gluten content and composition with different sourdough starters in rye flour.FindingsDespite significant changes in protein size distribution and a decrease in secalin types confirmed by high‐performance liquid chromatography methods, the enzyme‐linked immunosorbent assay results showed increased gluten content after fermentation. The incomplete degradation of gluten and the potential resistance of celiac toxic epitopes may explain our results. As part of the R5 antibody binding, epitopes are supposed to be unavailable in the native form of secalins; they might be released and become accessible in the smaller protein fragments.ConclusionsIn comparison of the effect of different starter cultures, the results show that the different microbiological composition of the sourdough samples might be the reason for the differences in the protein degradation.Significance and NoveltyResults highlight the importance of a deeper investigation of the effects of gluten protein degradation on CD toxicity and the standardization of the fermentation process.

Impact of starter culture on biochemical properties of sourdough bread related to composition and macronutrient digestibility

Due to the desire for nutritionally dense foods, there is interest in whole grain and sourdough bread products. This research study was carried out to evaluate the effect of different starter cultures and stone mill settings on the nutritional attributes of sourdough bread. Using a stone mill, a blend of three hard red spring wheat varieties was ground into whole-grain flour. Three different gap settings and two different rotation speed values were used to produce flour samples with six different treatments, and those six flour samples were used to make sourdough bread with two different starter cultures. The experimental design was a randomized complete block design with a factorial arrangement. Significant differences (p < 0.05) were observed in dietary fiber content, arabinoxylan content, total starch content, and protein digestibility between sourdough bread made with rye and wheat starter cultures. Higher protein digestibility values were observed for most of the sourdough samples with the rye starter culture compared to the wheat starter culture. In addition, the protein digestibility showed a strong negative correlation (r = −0.85) with the coarse particles and a positive correlation (r = 0.70) with the fine particle size fraction. These results demonstrated that selected starter cultures and the raw material with the desired particle size could improve sourdough bread's nutritional attributes and potential application in the baking industry.

How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

Our study investigated the chemical, microbiological, and bioactive peptide profiles of Asiago Protected Designation of Origin (PDO) cheese from two dairies (Dairy I and II) produced over two consecutive days (batches) and analysed during three months of ripening. The effect of different starter cultures was evaluated. The microbiome varied between the dairies and batches, with curds post-salting dominated by the starter culture-associated genera. During ripening, there was an increasing trend in the Lactobacillus genus, especially for Dairy I, which used an industrial starter. Bioactive peptide intensities differed throughout ripening due to the extent of proteolysis, and their intensity or concentration evolved, modifying, and differentiating profiles. The industrial starter used in Dairy I had the highest relative intensity (average value 76.50%) of bioactive peptides after three months of ripening. In contrast, the cheeses made with natural milk starter (Dairy II) had lower total relative intensity (average value 47.75%) but produced ACE-inhibitory peptides through sub-dominant strains and non-starter lactic acid bacteria. The importance of autochthonous strains of each micro-region even within a delimited PDO production area was highlighted.

Effects of different starter cultures on the ripening characteristics of Golot cheese

PurposeThe purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese.Design/methodology/approachSix types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening.FindingsResults indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01).Originality/valueConsequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake.

The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23°C for 3days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs supplemented with sourdough had slightly higher moisture contents than others. The addition of DY and SDDY increased the specific volume of the FRC, in which its texture was softer. The addition of DY and sourdoughs significantly decreased the firming rate of crumb and improved the sensory qualities. The sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC. Compared to the control, the shelf-lives of FRCs made with DY and SDDY were extended by 0.7 and 0.5days based on the instrumental hardness, respectively. DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life.

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures.

The biogenic amines (BAs), water activity, pH, thiobarbituric acid‐reactive substances (TBARS), and nitrite were, respectively, tested in dry fermented sausage with starter cultures (37x‐6 Lactobacillus plantarum, x3‐3b L. plantarum, 30x‐11 Staphylococcus pentosans, and 37x‐8 S. pentosans), during storage of room temperature (20°C) and refrigeration storage (4°C). Tryptamine (TRM), 2‐phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIM), and tyramine (TYM) contents of all samples were increased storage at 20°C, and the content of TRM, PUT, CAD, and HIM of all samples storage at 20°C was higher than that storage at 4°C after 42 days. The content of BA with 37x‐6, x3‐3b, and 37x‐8 was obviously decreased at 4°C storage. The storage temperature has a significant effect on BA content (p < .05) for TYM and other BAs tested. Finally, x3‐3b, 37x‐6, and 37x‐8 should be used to produce fermented sausages on the basis of the concentration of BAs.

Effect of fermentation on immunological properties of allergens from black carp (Mylopharyngodon piceus) sausages

SummaryThe increased fish consumption correlates with increased hypersensitive reactions, which can reduce consumer's living quality. Therefore, the reduction by fish allergens by new technologies is important. The aim of this study was to evaluate the effect of different starter cultures, fermentation process and additives used in fermentation on immunological properties of fish allergens. The results showed that fermentation with Lactobacillus plantarum reduced the IgG‐ and IgE‐binding capacity (39.71 ± 6.18% and 76.12 ± 4.73%, respectively) the most, compared with Staphylococcus xylosus and Saccharomyces cerevisiae, and the reduction rate was the highest atthe end of fermentation and an incubation concentration at 1.5% (v/w). A change in the NaCl content affected immunological properties of fish allergenic proteins during fermentation, while a change in glucose had less impact. In conclusion, fermentation can be used to reduce the immunological propertis of fish allergens due to structural changes in proteins caused by enzymatic hydrolysis, acidity or ion strength.

The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)

The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used a completely randomized design (CRD) with 3 treatments and 4 replications. Yogurt was made with one of the starter cultures as treatment: Streptococcus thermophilus (ST), Lactobacillus acidophilus (LA), or Lactobacillus bulgaricus (LB). Data were analyzed using analysis of variance followed by the least significant difference test. The variables tested were pH, total acid content, viscosity and total lactic acid bacteria. The results showed that yogurt made with ST had lower pH and total acid than the others. The use of LB resulted in higher total acid content. The addition of different starter cultures in yogurt did not influence viscosity. Among starter cultures, the use of LA resulted in higher total lactic acid bacteria (LAB) than the others. However, the number of LAB from different treatments were not much different (within the range of 7 log CFU/mL). It is suggested that the three starter cultures are adaptive and capable to fermenting yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus).

The Effect of Different Starter Cultures and Dextrose on Viability of Lactic Acid Bacteria and pH of Fermented Milk At 43 °C

The purpose of this research was to study the effect of different starter cultures and the addition of dextrose on viability of LAB and pH value of fermented milk. Streptococcus thermophilus and Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus plantarum IS-10506 were used as mixed starter cultures, incubated at 43°C for 8 hours, with or without the addition of dextrose. The total viable counts of LAB and pH value were assessed. Each combination of starter cultures showed significant increased on the viable counts of LAB, and decreased the pH value of fermented milk during 8 hours incubation. Addition of 2% dextrose tended to increase viable counts of LAB by 165.8 % of milk fermented with mixed starter cultures of S. thermophilus and L. plantarum IS-10506, extending log phase from 6 to 8 hours, while without 2 % dextrose tended to decreased by 40 %. No significant effect of addition of 2% dextrose on viable counts of yogurt starters in yogurt. Mixed starter cultures of S. thermophilus and L. plantarum IS-10506 is potential starter cultures of fermented milk with addition of 2 % dextrose at 43°C for 8 hours incubation time to produce probiotic based functional drink.

The Effect of Different Starter Cultures of Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 on the Physicochemical and Microbial Qualities of Fermented Goat Milk

The utilization of starter cultures is vital for dairy fermentation industries. Lactobacillus paracasei M104 and Pediococcus pentosaceus M103 have been isolated from goat milk and were demonstrated to acidify goat milk during fermentation. This study was conducted to compare the physicochemical and microbial qualities of goat milk fermented using these starter cultures either as a single starter or combined in goat milk. The treatments were L. paracasei M104 (Lp) and P. pentosaceus M103 (Pp) as single starter culture fermentation and combined (Lp/Pp) fermentation at a ratio of 1:1 at 6% inoculation (v/v). For control treatment, goat milk was fermented using yogurt starter, i.e., a combination culture of Streptococcus thermophilus and L. bulgaricus (St/Lb) at a ratio of 1:1 at 6% (v/v). The fermentation was performed by incubating the inoculated goat milk at 37°C for 18 h. The pH and degree of acidity were measured every 2 h during the fermentation process, whereas the physicochemical (pH, degree of acidity, lactose, protein, and viscosity) and microbial (total lactic acid bacteria/LAB) qualities were measured after the fermentation process. Data analysis revealed that the different starter cultures had no significant effect (P &gt; 0.05) on the pH and degree of acidity, lactose and protein content, viscosity, and total LAB content. The goat milk fermented in this study had an average pH of 4.41 ± 0.11 and a degree of acidity of 1.26 ± 0.05%, a lactose content of 5.47± 0.80%, a protein content of 6.69± 1.52%, a viscosity of 1217 ± 395 cP, and a total LAB content of 9.57 ± 1.49 log CFU/mL. In conclusion, goat milk fermented using both single and combined starter cultures of L. paracasei M104 and P. pentosaceus M103 exhibited similar physicochemical and microbial qualities and required longer fermentation time compared with the control.

Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

Maize is staple food in Central and Latin America, Southern and Eastern Africa, and fermentation processes are widely used to improve food safety and quality. Atole agrio is a typical Mexican fermented maize beverage, that, unlike many others, is made with a non-nixtamalized young maize. The aim of this research was to select endogenous lactic acid bacteria (LAB) starter cultures able to control atole agrio fermentation and preserve the sensory properties of spontaneously fermented atole agrio. Lactococcus lactis A1MS3 (12.6 ± 0.09 log cfu g−1) and Pediococcus pentosaceus S0l10 (11.7 ± 0.02 log cfu g−1), alone or as 1:1 v/v co-culture (12.5 ± 0.17 log cfu g−1) induced higher LAB counts than spontaneous fermentation (9.1 ± 0.11 log cfu−1) leading to fast acidification of the product. Starter cultures noticeably decreased Enterobacteriaceae, leading to microbiologically safer end product. Rapid sensory evaluation technique Flash profile (FP) differentiated the taste of products fermented with Lc. lactis alone or as co-culture with P. pentosaceus as sweet, tortilla and maize-like, compared to the acid and bitter taste of spontaneously fermented maize. We demonstrated the usability of FP in fermented maize products and showed, that atole agrio with enhanced sensory profile can be obtained by controlled fermentation.

Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation

Naturally fermented douchi always yields large amounts of biogenic amines (BAs). To improve the safety and quality of douchi and shorten its fermentation cycle, investigations were carried out using six selected microbial strains, including Aspergillus oryzae 2339 (Shanghai brewing 3.042), A. oryzae 41380, A. oryzae 40188, Mucor racemosus, Actinomucor elegans, and M. wutungqiao for douchi rapid fermentation. Results showed that the water content, pH, free amino-type nitrogen, and titratable acidity of all samples were at normal levels for mature douchi products. All six types of douchi obtained ornithine decarboxylase and tyrosine decarboxylase. Only putrescine and spermidine were detected in the final douchi products. The contents of total BAs were at low and safe levels, ranging from 22.47 mg/kg to 40.95 mg/kg. These findings demonstrated that the selected strains were suitable for producing douchi products with good quality and low levels of BAs through rapid fermentation.

Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation

The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.

Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

Five fermented sausage groups were produced (fermented sausages (FS) produced without starter culture (natural fermentation), control; FS produced with commercial starter culture Almi7™ (Staphylococcus carnosus and Lactobacillus sakei), T1; FS produced with Enterococcus thailandicus, T2; FS produced with Enterococcus faecalis, T3; FS produced with E. thailandicus and E. faecalis, T4), and they were analyzed for biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity. Among the biogenic amines, only cadaverine was present in all fermented sausages, and the combined starter culture of E. thailandicus and E. faecalis (T4) produced the lowest biogenic amine concentrations. Sausages fermented by E. faecalis (T3) alone showed the lowest mutagenicity. Sausages fermented by E. thailandicus and E. faecalis (T4) showed the lowest oxidative stress and highest neuroprotective activity. Finally, the combined starter culture of E. thailandicus and E. faecalis would be optimum for producing fermented sausage regarding biogenic amine concentrations, oxidative stress, and neuroprotective activity.

The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in fermented sausages

The aim of this study was to evaluate the effect of different starter cultures on the quality, lipid oxidation and biogenic amines in fermented sausages. Six treatments (5 inoculated with 5 different commercial starter cultures and 1 without inoculation) were prepared. Our results revealed that all the inoculated batches had significantly lower pH values compared with the control (P < 0.05). The inoculation with starter cultures resulted in the increased lipid oxidation levels in the products. Furthermore, all the inoculated batches presented significantly higher scores for sensory attributes such as flavor, taste and acceptability in comparison to the control. Putrescine (88.64–455.39 mg/kg) and tyramine (223.85–444.67 mg/kg) were the two unique biogenic amines detected in all treatments. Putrescine was positively correlated (r = 0.868, P < 0.05) with pH, and most inoculated batches with lower pH values presented lower putrescine contents compared with control (P < 0.05). While, tyramine contents were found significantly higher in all inoculated batches, except the batches inoculated with SA2 (Staphylococcus carnosus + Staphylococcus xylosus + Debaryomyces hansenii + Lactobacillus curvatus) or SA7 (Staphylococcus carnosus + Lactobacillus sakei). Overall, the starter cultures significantly affected most quality parameters determined. On the basis of present results, the starter culture (SA7) containing Staphylococcus carnosus and Lactobacillus sakei emerged out to be more suitable for production of high quality products with lowered biogenic amines.

Effect of Starter Cultures on the Antioxidant Activities of Allium hookeri Root-Hot Water Extract

Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages

The selection of critical control points is one of the most important steps in the design of a hazard analysis and critical control points system. In this study, the influence of starter culture inoculation on biogenic amine accumulation in fresh fermented sausage as critical control point was studied. The effect of three starter culture Lactobacillus plantarum plus Bifidobacterium lactis, L. plantarum plus Bifidobacterium bifidum or L. plantarum plus B. lactis and B. bifidum on amines production were investigated. Tyramine (TY), Cadaverine (CA), Putrescine (PU), Histamine (HIS) and Tryptamine (TR) contents increased during the fermentation and storage stage, and TY was the prevailing amine in the final product. Sausages produced by fermentation with starters, as compared to natural fermentation (control), had a lower amount of biogenic amine. A great reduction in biogenic amine content was achieved when Bifidobacterium sp. were inoculated, also levels of species of Enterobacteriaceae and Pseudomonas decreased, while lactic acid bacteria counts increased during fermentation and storage.

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

Different starter culture added groups (Group I: Lactobacillus sake, Staphylococcus xylosus; Group II: Lactobacillus plantarum, Staphylococcus carnosus; Group III: Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus xylosus) and control group sausage samples were produced experimentally at two different temperatures (22 and 26 °C). In raw materials and all groups, by the 0th, 2nd, 5th and 7th days of the ripening period, the analysis of HPLC and biogenic amine (tyramine, histamine, cadaverine, putrescine, phenylethylamine, tryptamine, spermine, and spermidine) amounts, microbiological (Lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, Enterococcus spp., and moulds–yeasts) and chemical (pH, dry matter, and salt) have been done. During the ripening period, there is no statistical discrepancy (P > 0.05) in terms of biogenic amine amounts, microbiological, and chemical values detected from the sausage samples produced at 26 and 22 °C. However, in both levels of temperature, there is statistical discrepancy (P 0.05) for all values but the use of starter culture prevents the formation of biogenic amine in Turkish fermented sausages.

Utilização de diferentes culturas starter no processamento de embutido fermentado de carne de caprinos

O trabalho verifica o efeito de diferentes culturas starter no processamento de embutido fermentado elaborado com carne de caprinos, avaliando pH, atividade de água e produção de ácido lático além de determinar a aceitação sensorial e a segurança dos produtos finais obtidos. Foram testadas culturas comerciais contendo 1. Staphylococcus xylosus e Pediococcus pentosaceus; 2. mistura 50:50 de duas cepas de Pediococcus sp. e 3. Lactobacillus farciminis, Staphylococcus xylosus e Staphylococcus carnosus. Os embutidos fermentados contendo as diferentes culturas, apresentaram durante o processamento comportamentos distintos (p&lt;0,05) em relação ao pH, atividade de água e produção de ácido lático, porém a aceitação sensorial não apresentou diferença significativa (p&gt;0,05) entre os atributos estudados. A segurança do processo avaliada por cálculo de graus hora indicou que todas as culturas forneceram produtos seguros, em relação ao microrganismo Staphylococcus aureus. Concluiu-se que todas as culturas podem ser utilizadas para o processamento de embutido fermentado de carne de caprinos.