Lactic Acid Bacteria Cultures Research Articles

Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

In this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).

Total phenolic contents and antioxidant activity of rice bran fermented with lactic acid bacteria

Rice bran, a by-product of the rice milling process, is rich source of bioactive compounds which have potential nutraceutical effect. Its dietary fiber and phenolic compounds are reported enhancing the functionalities of foodstuffs related to their beneficial properties as antioxidant. The aim of this research is to evaluate the antioxidant activity and total phenolic contents of fermented rice bran using two lactic acid bacteria (LAB), Lactobacillus lactic and Lactobacillus plantarum. Rice bran was fermented in a solid state with ratio of single culture LAB were 5%, 7.5%, and 10%. The antioxidant activities were found to be highest in 10 % ratio of Lactobacillus plantarum as well as its total phenolic contents. The functional properties of rice bran were also investigated at varied time of fermentation (24 h, 36 h, and 48 h). Antioxidant activity of rice bran fermented with Lactobacillus plantarum for 48 h showed a almost two-fold increase compared to non-fermented counterpart. The results indicated that the phenolic contents and antioxidant activity of rice bran showed significant improvement upon fermentation with LAB.

유산균 배양액과 계피추출물을 첨가한 sourdough bread의 저장 중 품질변화

This study investigated the changes in moisture content, pH, titrated acidity, Hunter’s color value, textural properties, and retarding retrogradation during the storage of sourdough bread made with lactic acid bacteria culture (LCBC) and cinnamon extract. The measurement results showed that the moisture content and pH of all the samples tended to decrease during the storage period; the CE0 sample exhibited the least variation in moisture content, whereas the CE100 sample showed the least variation in pH. The titrated acidity of all the samples increased during storage, but the extent decreased with the amount of cinnamon extract added. During the storage period, the redness, hardness, and gumminess increased; the whiteness, adhesiveness, springiness, and cohesiveness decreased; and the chewiness decreased after an initial increase. The retarding retrogradation was stronger for the group with LCBC and cinnamon extract, compared to that of the control, whereas the CE50 sample presented the strongest retarding retrogradation effect with the lowest Avrami exponent. These results suggested that the addition of LCBC and cinnamon extract during the manufacture of sourdough bread improved the storage period efficiency and retarding retrogradation.

STUDY OF THE INFLUENCE OF DAIRY BAKERY IN THE COMPOSITION OF THE READY PRODUCT FOR THE GROWTH OF THE BACTERIA OF THE BASKET FUEL GROUP

The qualityof bacterial starter cultures of lactic acid bacteria from different manufacturers is analyzed for the expediency of their use in the manufacture of a functional product. The effectiveness of the use of starter cultures brand VIVO-bifivit, yogurt starters, streptosan in preparation of milk products, inhibit the growth of bacteria of group of intestinal sticks isolated from the environment. To determine the effectiveness of the use of starter cultures of different types on the subject of suppressing the growth of coliforms complex ICD conducted coliforms sat down with Petri dishes with the characteristics of E. coli on the jamb with a nutrient Agar (cultivation time of 24 hours at a temperature of 37°C). At the end of the cultivation period, the distribution of BGCP in an amount of 1 cm3 was carried out to infect the prepared functional product with the use of ICD. The optimal time of cultivation OF lactic acid bacteria of vivo starter cultures was established, which is 5-6 hours, which corresponds to the optimal acidity of the product – 50T. The study proved the effectiveness of the use of bacterial starter cultures of various types of VIVO manufacturer to improve the therapeutic and preventive effect of the product by completely suppressing the growth of bgcp. Fermentation method in accordance with DSTU by replanting on elective environments Endo and Gisa was established that all the bacterial sourdough of the trade mark VIVO inhibit the growth of coliforms unlike pharmaceutical microbial drug brand Laktobakterin - Biopharma, as these bacteria are able to suppress the growth of coliforms in spite of the synthesis of lactic acid, as evidenced by a determination oxidase activity and color reactions for indole. The results of studies show: positive oxidase-blue color, indicating that the isolated colonies of Petri dishes with Endo environment to the pathogens of intestinal infections). positive reaction color reaction to indole, which is formed by the decomposition of tryptophan bacteria.

In vitro assessment of pediococci- and lactobacilli-induced cholesterol-lowering effect using digitally enhanced high-performance thin-layer chromatography and confocal microscopy.

The cholesterol-lowering properties of 12 lactic acid bacteria (LAB) in the absence or presence of 0.3% bile salts were assessed and compared quantitatively and qualitatively in vitro. A new, more sensitive and cost-effective high-performance thin-layer chromatography method combined with digital image evaluation of derivatised chromatographic plates was developed and validated to quantify cholesterol in LAB culture media. The performance of the method was compared with that of the o-phthalaldehyde method. For qualitative assessment, assimilated fluorescently tagged cholesterol was visualised by confocal microscopy. All LAB strains exhibited a cholesterol-lowering effect of various degrees (19-59% in the absence and 14-69% in the presence of bile salts). Lactobacillus plantarum LAB12 and Pentosaceus pentosaceus LAB6 were the two best strains of lactobacilli and pediococci. They lowered cholesterol levels by 59% and 54%, respectively, in the absence and by 69% and 58%, respectively, in the presence of bile salts. Confocal microscopy showed that cholesterol was localised at the outermost cell membranes of LAB12 and LAB6. The present findings warrant in-depth in vivo study. Graphical abstract (A) 3D plots based on scan at 525 nm of (B) derivatized HPTLC plate of separated cholesterol and (C) confocal microscopic image showing the localisation of NBD-cholesterol assimilated by LAB.

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging.

The aim of this study was to evaluate the effect of two protective lactic acid bacteria cultures combined with modified atmosphere packaging on the survival/growth of Listeria innocua 2030c (as a surrogate for Listeria monocytogenes) and on sensory attributes of ready-to-eat 'lombo' over storage time. Sliced 'lombo', a traditional cured-smoked pork loin, was inoculated with L. innocua 2030c, Lactobacillus sakei ST153 (isolated from 'salpicão') and BLC35 culture (with Lactobacillus curvatus, Staphylococcus xylosus and Pediococcus acidilactici; CHR Hansen) as protective cultures. Samples were packed in two modified atmosphere packaging conditions (20% CO2/80% N2 and 40% CO2/60% N2) and stored at 5 ℃ for 124 days. Both cultures led to a reduction of 1-2 log CFU/g of L. innocua 2030c after 12 h; however, at the end of storage only Lb. sakei ST153 maintained this antilisterial effect, which was more evident at 40% CO2/60% N2. The influence of cultures addition and modified atmosphere packaging conditions on the sensory characteristics of the product were not significant. Thus, Lb. sakei ST153 combined with modified atmosphere packaging is a strong candidate to be used in a biopreservation strategy maintaining the traditional sensory quality of cured-smoked pork products and increasing their safety with respect to Listeria spp.

Preservation of Okara and Production of Functional Amino Acids by Mixed Culture of Lactic Acid Bacteria．

Preservation of Okara and Production of Functional Amino Acids by Mixed Culture of Lactic Acid Bacteria．

Aspen Plus Simulation Strategies Applied to the Study of Chitin Bioextraction from Shrimp Waste.

SUMMARYChitin is an aminopolysaccharide of industrial interest commonly obtained from shrimp processing waste through chemical or biotechnological means. Current environmental concerns offer a stimulating perspective for chitin bioextraction with lactic acid bacteria since a considerable reduction in the use of corrosive and pollutant products is possible. Nevertheless, the efficiency of this bioprocess is still a matter of discussion. In this work, the experimental studies of chitin bioextraction from Pacific white shrimp (Litopenaeus vannamei) waste with a mixed culture of Lactobacillus plantarum, Lactobacillus bulgaricus and Streptococcus thermophilus are used in process simulation using Aspen Plus software for the analysis of the potential application of a bioprocess on plant scale. The experimental results of characterization in shake flasks and 1-litre bioreactor indicated that 50 h of fermentation with the mixed culture of lactic acid bacteria was enough to extract more than 90% of minerals and proteins from the shrimp waste. The use of experimental parameters in the simulation allowed a reliable representation of the bioprocess yielding normalized root mean square values below 10%. Simulation was used for the assessment of the impact of the raw material variability on the production costs and gross margin. In this regard, the gross margin of the operation ranged from 42 to 52% depending on the raw material composition and product yield.

Yogurt Making as a Tool To Understand the Food Fermentation Process for Nonscience Participants.

Designing an outreach program concerning food fermentation for nonscience participants offers an opportunity to introduce the basic principles of microbiology and their application in food preservation. This program can be adapted to microbiology courses at the undergraduate level to help students understand the concept of food fermentation and its process control. Yogurt is a type of fermented milk that is commercially available in Indonesia. While yogurt fermentation is usually performed in a closed fermenter in an aseptically controlled room, yogurt can also be made at home using lactic acid bacteria culture starters, such as Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and applying proper hygiene and sanitation procedures. Yogurt making requires not only appropriate ingredients but also an understanding of the microbiological concepts of yogurt fermentation in order to enable control and modification of the fermentation process so that the end product is safe to consume. Through this activity, we provided training to residents from a nonscience background in Bogor, Indonesia, for simple and feasible homemade yogurt production using a variety of milk substrates and sources of starter culture. All participants prepared the ingredients and sanitized kitchen equipment, performed the yogurt fermentation process, and evaluated the product’s sensory properties. Participants were challenged to explore the differences among various yogurt batches. This activity can be completed in two days, and the recipe could be modified once the participants have understood the concept of yogurt fermentation.

Using of Creamy Bioadditives in the Production of Melted Cheese

The research identified and proposed technological parameters of production of creamy bioadditive, which is the source of probiotic microorganisms in the activated form, and intended to be used in the process cheese recipe, together with other components of milk or vegetable origin. The composition of the leaven microflora of Bifilakt-U contributes to combination of cultures of lactic acid bacteria and bifidobacteria; the concentration of protein and carbohydrates contributes to active life and growth of bifidobacteria; combination of probiotics and probiotic cultures has a positive effect on synbiotic properties of experimental products.

Biotechnological parameters determination for cultivation of lactic acid bacteria from goat milk

Biotechnological parameters determination for cultivation of lactic acid bacteria from goat milk

Effects of immersing culture of lactic acid bacteria from meat products on the tenderness and microbes in pork

Effects of immersing culture of lactic acid bacteria from meat products on the tenderness and microbes in pork

Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

Whey, the main by-product of the dairy industry, is frequently disposed of in the environment without any treatment due to the high cost of this process. Alternatively, whey can be used as a medium to culture lactic acid bacteria and produce value-added products such as bacteriocins. In this work, we attempted to improve bacteriocin production by Lactobacillus plantarum ST16Pa in a whey powder formulation supplemented with additional sources of carbon, nitrogen, and vitamin B12 at different levels and varying the agitation intensity according to a Plackett-Burman experimental design. Only the addition of tryptone positively influenced the production of this bacteriocin. The results allowed us to identify a supplemented whey formulation, comprising 150 g/L of whey total solids plus 10 g/L of tryptone and soybean extract, whose fermentation by Lb. plantarum ST16Pa in shake flasks under agitation at 150 rpm led to a cell-free supernatant with an antimicrobial activity against Listeria innocua 6a CLIST 2865 (inhibition zone of 13.23 mm) close to that previously obtained in de Man, Rogosa and Sharpe medium by other authors. These results are significant considering that the same strain cultured in cheese whey did not previously display any antimicrobial activity.

Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product

Introduction: “Alheira” is a traditional Portuguese smoked sausage-like product that can be manufactured with different types of meat and bread. Biopreservation of foods has gained special prominence due to the possibility of naturally controlling the growth of pathogenic and spoilage microorganisms, with a growing interest in the use of lactic acid bacteria (LAB) and their bacteriocins. Objectives: To ascertain the effect of adding fresh and dried starter LAB cultures (Lactobacillus plantarum ST153Ch) on the physicochemical and sensory characteristics of “Alheira”. Methods: All samples were produced at the industrial level. Sampling for analytical procedures was performed at 0, 15, 30, 45, 60, 75 and 90 days of storage at 4 C. Physicochemical characteristics (moisture content, pH, water activity (aw), instrumental hardness and adhesiveness, instrumental colour (L*, a*, b*)) and sensory evaluation, performed by 9 panellists regarding visual appearance, odour, texture and taste (11 attributes), were evaluated along the storage at 4 C. Results: Significant differences (p<0.05) were observed in all samples regarding moisture content, pH, aw, instrumental hardness, adhesiveness and in colour parameters, during the storage period. Conclusions: No significant differences in both inoculated “Alheira” samples compared to the control assay were found in sensory analysis until day 90, meaning that L. plantarum ST153Ch starter culture, fresh or dried, could be applied successfully until at least until day 75.

Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Two Commercial Preparations Available in Indian Market.

The enormous health benefits associated with probiotics has resulted in an increased consumption of probiotic supplements. Several factors like regular sub-culturing, storage, unfavourable conditions etc. might compromise the efficacy and/or safety of lactic acid bacteria which are the major components of many probiotic preparations available in the market. The present study evaluated the probiotic characteristics and safety of probiotic bacteria isolated from two preparations available commercially in India. The products did not specify the genera, species or strains of the bacteria used. These were cultured using standard microbiological methods for cultivation of lactic acid bacteria. Bacteria were identified by PCR amplification and sequence analysis of 16S rRNA gene. Microbiological and molecular analyses revealed that both preparations contained homogenous population of Enterococcus faecium and Pediococcus acidilactici respectively. Assessment for several essential and desirable probiotic properties revealed that both the probiotic strains were safe and resistant to salt, lysozyme, bile salt and common antibiotics. The probiotic preparation containing P. acidilactici was better than that containing E. faecium as it survived in low pH and showed bile salt hydrolase activity. The probiotic preparation containing P. acidilactici also exhibited cholesterol-lowering activity.

Characterization and anti-salmonella activities of lactic acid bacteria isolated from cattle faeces

BackgroundNon typhoidal salmonellosis is one of the neglected zoonoses in most African countries. The use of sub-therapeutic doses of antibiotics as animal growth promoter enhances the emergence and dissemination of antimicrobial resistance in bacteria with food animal reservoirs and may also results in antibiotics residue in animal products. One promising alternative to antibiotics in animal feed is Lactic Acid Bacteria (LAB) as probiotics. This study was carried out to determine the anti-salmonella activities and suitability of LAB isolated from cattle faeces in Nigeria as potential probiotics in cattle feed.MethodThe test Salmonella enterica spp strains and LAB were isolated from cattle faeces and identified by MALDI-TOF MS and partial sequencing of 16S rRNA genes respectively. The anti-salmonella activities of the isolated LAB in co-culture, cell-free supernatant, inhibition of growth by viable LAB cells and quantification of organic acids were determined by standard techniques. The ability of the LAB strains to withstand gastric conditions, antibiotic susceptibility and their haemolytic ability on blood agar were also determined.ResultsA total of 88 LAB belonging to 15 species were isolated and identified from cattle faeces. The most abundant species were Streptococcus infantarius (26), Enterococcus hirae (12), Lactobacillus amylovorus (10), Lactobacillus mucosae (10) and Lactobacillus ingluviei (9). Most of the LAB strains showed good anti-salmonella activities against the test Salmonella enterica spp. with 2 Lactobacillus strains; Lactobacillus amylovorus C94 and Lactobacillus salivarius C86 exhibiting remarkable anti-salmonella activities with total inhibition of Salmonella spp after 18 hours of co-incubation. The selected strains were able to survive simultaneous growth at pH 3 and 7% bile concentration and are non hemolytic.ConclusionThis study reports the vast diversity of culturable LAB in cattle faeces from Nigeria and their putative in-vitro antibacterial activity against Salmonella enterica spp isolated from cattle. Lactobacillus amylovorus C94 and Lactobacillus salivarius C86 demonstrated promising probiotic potentials in-vitro and will be further tested in-vivo in animal field trial.

Interrelation between Tween and the membrane properties and high pressure tolerance of Lactobacillus plantarum

Tween® 80 is a frequently used supplement of media for the cultivation of lactic acid bacteria. We investigated its effect on the cell physiology and stress tolerance of Lactobacillus (L.) plantarum. Data on the transcriptomic response to Tween 80 supplementation and its effects on cellular fatty acid profiles and growth characteristics are compared with data characterizing the effect of Tween 80, other Tween types and free fatty acids on the high hydrostatic pressure (HHP) tolerance of L. plantarum strain TMW 1.708. These include effects on cell viability, sub-lethal injury, metabolic activity, protein release and propidium iodide uptake. Tween 80 caused the downregulation of fatty acid biosynthesis and an increase in oleic acid and cyclopropane fatty acid levels in the cell membrane. Tween 20, Tween 80 and free oleic acid, but not Tween 40, Tween 60 and other free fatty acids, conferred resistance against HHP. Tween 80 diminished pressure-induced loss of metabolic activity, protein release and uptake of propidium iodide. However, loss of cell viability exceeded by far membrane permeabilization, suggesting that membrane permeabilization, which has frequently been postulated as a major factor in HHP inactivation of microbes, is not necessarily required for HHP-induced cell death of Lactobacillus plantarum.

Use of wheat straw biomass in production of L-lactic acid applying biocatalysis and combined lactic acid bacteria strains belonging to the genus Lactobacillus

Abstract The aim of the study was to investigate the usability of wheat straw in the production of L-lactic acid via fermentation applying by newly isolated lactic acid bacteria (LAB) strains belonging to the genus Lactobacillus and its combinations. Biotreatment of wheat straw was carried out through a three-step procedure consisting of: (i) physical pre-treatment, (ii) enzymatic hydrolysis and (iii) fermentation with LAB strains under laboratory conditions. Lactic acid production, residual sugar, cell biomass, pH medium and the influence of ions such as magnesium, calcium and sodium on efficiency of enzymatic hydrolysis of wheat straw were the main features examined. Moreover, optimal parameters for enzymatic hydrolysis were selected. Increased lactic acid production was observed, when mixed LAB cultures were used in comparison to individual ones. The results confirmed that tested wheat straw could be used for lactic acid and L-lactic acid production using selected enzymes and combined LAB strains.

Tuna Burgers Preserved by the Selected Lactobacillus paracasei IMPC 4.1 Strain

The use of protective microbial strains in combination with modified atmosphere packaging (MAP) and refrigerated storage on the shelf life of tuna burgers was investigated. Preliminary, the protective ability of three lactic acid bacteria (LAB) cultures (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus plantarum) have been assessed on ready-to-cook tuna burgers. Among them, L. paracasei showed the best preserving performance and significantly controlled both aerobic mesophilic bacteria and Pseudomonas spp. growth. Subsequently, the efficacy of the selected LAB culture under MAP conditions (5% O2 and 95% CO2) was assessed evaluating microbial and sensory quality, as well as volatile aldehyde content. Results indicated that the shelf life of burgers containing L. paracasei and packaged under MAP was 4 days longer than the control (shelf life about 6 days) and that the applied procedure represents an effective approach for the mild preservation of fish products.

Effect of microfluidization on the microstructure and physical properties of a novel yoghurt formulation

This study aims at development of a new method to form emulsion-based yoghurt like gels from, but not limited to hazelnut. For this purpose, hazelnut slurries with varying solid content were processed using a microfluidizer to obtain creamy structures possessing high consistency. Then, these slurries were processed into fermented hazelnut products (HNPs) by inoculating with lactic acid bacteria culture. Real time rheological measurements were conducted to monitor how moduli values changed during fermentation. For the sake of comparison conventional cow milk yoghurt (CMY) was also included in the study. Texture analysis experiment showed that microfluidization greatly improved physical properties of the HNPs with significant increase in firmness values. When moisture content of HNP was around 22.7%, the firmness value was close to that of CMY. Since the entire hazelnut was used in processing, the HNPs contained soluble (0.34–0.75 g/100 g) and insoluble fiber (1.58–4.12 g/100 g). Microfluidization treatment also resulted in markedly increased colloidal stability of the HNPs. Sensory evaluation studies revealed that some of the HNP formulations had comparable texture, flavor, and appearance properties with CMY.