Growth Of Lactic Bacteria Research Articles

The Effects of the combination of paeonol and oyster powder extract or adenosine on the growth of lactic bacteria (Lactobacillus plantarum)

The Effects of the combination of paeonol and oyster powder extract or adenosine on the growth of lactic bacteria (<i>Lactobacillus plantarum</i>)

Green olive fermentation using spontaneous and Lactobacillus plantarum cultures

The aim of this work was to evaluate the performance of spontaneous and Lactobacillus cultures in Spanish style fermentation of olive fruits. A fermentation with Lactobacillus plantarum ATCC 8014 was carried out for comparison. Fermentation was performed at room temperature during 120 days in two different concentrations of NaCl (2.4–13.6 % w/v) and sucrose (0–0.82 % w/v) in the brines. The pH, chlorides, lactic acid, reducing sugar and lactic bacteria in selective medium were investigated during the olive fermentation. After 120 days of fermentation, the formulation with 12 % NaCl in the brine hampered the growth of lactic bacteria, avoiding the consumption of reducing sugars. However, low salt concentrations (≤4 %) promoted a decrease in pH, an increase of the lactic acid and the growth of lactic bacteria, providing best environmentally suitable for the fermentation process. Whereas using concentrations of 12 % NaCl and 0.7 % sucrose showed better chemical conditions, ensuring the safety of the product produced. Multivariate analysis showed that the olives with both cultures were in close relation to lactic acid and reducing sugar and different from lactic bacteria.

Características físico-químicas e microbiológicas da superfície do salame tipo italiano contendo solução de lactato de potássio

The aim of this work was the formulation of Italian salami with partial substitution of NaCl by a solution of potassium lactate 60% at concentrations of 0.75 and 1.5%. Some physicochemical (TBARS, pH, moisture, aw, NO2) as well as microbiological characteristics (lactic bacteria, Micrococcaceae, Staphylococcus xylosus) were monitored on the surface of the salamis during storage (day zero, 2, 7, 14, 21, and 30). The results showed that on the surface of the salami prepared with 1.5% of potassium lactate the values of TBARS and the counting of lactic acid bacteria, Micrococcaceae and Staphylococcus xylosus were lower than the results found on the surface of salamis prepared with 0.75% of potassium lactate. On the other hand, the results of moisture, aw, and pH were higher on the surface of salamis with 1.5% of potassium lactate, than on the surface of salamis with 0.75% of the salt. The concentration of 1.5% of the lactate salt showed an antioxidant and buffering ability while the lower concentration favored the dehydration process and the growth of lactic bacteria, Micrococcaceae and Staphylococcus xylosus.

Aceitunas tipo negras. Estudio comparativo de tres procedimientos para ia conservación previa de frutos de la variedad gordal (&lt;i&gt;O. europaea regalis&lt;/i&gt;)

This paper shows the physico-chemical and microbiological results of the brines from three procedures of previous conservation of Gordal cultivar olives and its effects on the main quality attributes of the final product: colour and texture. Two of them have used low NaCl levels and initial pH correction to facilitate the growth of lactic bacteria. The other has consisted of a solution highly acidified with acetic. In all procedures, a fermentation process has been found. During it the growth of lactic bacteria, mainly Lactobacillus plantarum and Pediococcus (that has predominated in some cases) and yeats, which have coexisted with the previous mentioned microorganisms thought the whole conservation period, has been detected. The evolution of the physico-chemical characteristics has been different in the three processes, however they have not had any influence on the elaborated final product. For industrial work, the aerobic system is recommended due to its CO 2 purging action which could have a favorable effect on shriveling. It would consist of putting the olives in a 6% NaCl brine, with the initial pH corrected with acetic to 4.00 units and bubbling air throughout the column at a rate of 0.3 l/h.l.c. during 8 h/day. The salt percentage should be raised to 8% once the lactic fermentation has finished.