Lactic Acid Bacteria Fermentation Research Articles

Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19

Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as a starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis. Lactic acid bacteria are bacteria that are capable of producing lactic acid, hydrogen peroxide, antimicrobials and other metabolic products that have a positive effect on health and the body at low environmental pH. Red dragon fruit (Hylocereus polyrhizus) contains higher levels of vitamin C, vitamin B3 (niacin), fiber and betacyanin than white dragon fruit. Dragon fruit skin which weighs 30-35% of the weight of the fruit has not been widely used by the general public and is only disposed of as garbage, thereby increasing environmental pollution. This study aims to determine the proportion of addition of dragon fruit peel extract and brown sugar to the best chemical, physical, and organoleptic quality in yogurt. The method used in this research is a factorial randomized block design (RAK) consisting of 2 factors, namely the proportion of addition of red dragon fruit peel extract (50 grams and 70 grams) and the addition of brown sugar (15 grams, 25 grams, and 35 grams). Each treatment was repeated 3 times to obtain 18 trials. The best research results on yogurt on chemical, physical, and organoleptic content were found in the B2G3 treatment (Addition of 70 grams of dragon fruit peel extract and 35 grams of brown sugar) with a protein value of 0.37%, viscosity 2.00 Pa.s, reducing sugar 4 .16 (mg/g), color with a value of 3.8 (like), aroma with a value of 3.4 (somewhat like), texture with a value of 3.1 (somewhat like), and taste with a value of 3.96 (like) .

Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

A gluten and lactose-free plant-based yogurt-like was used as the main ingredient to produce a novel plant-based ice cream. The integrated approach used to investigate the main properties of the novel ice cream demonstrated similar nutritional label between the plant- and milk-based products with the former showing higher protein digestibility and absence of lactose. The lactic acid bacteria fermentation occurring during the yogurt-like production ensured the decrease of the antinutritional compounds of the legume ingredients and the obtainment of suitable technological and sensory characteristics. Indeed, similar sensory profile with only slight differences in appearance, structure, taste, odor and texture parameters were found for both the plant- and milk-based products. However, structural and technological characteristics of the ice creams were significantly different; indeed, the overrun was higher in the plant-based ice cream, such as hardness, gumminess, and adhesiveness. A high cell density (>107 cfu/mL) of viable lactic acid bacteria during the 120-days storage at −20 °C confirmed the potential of the plant-based ice cream to be used as carrier of probiotics.

Effect of sucrose addition to antioxidant activity and colour in blue pea flower (Clitoria ternatea L.) yoghurt

Blue pea flower (Clitoria ternatea L.) yoghurt is the result of processing milk with the addition of blue pea flower extract through Lactic acid bacteria's fermentation process viz. Lactobacillus bulgaricus and Streptococcus thermophilus. Blue pea flower (Clitoria ternatea L.) contains bioactive components, particularly flavonol glycosides, anthocyanins, flavones, flavonols, phenolic acids and terpenoid. This study was aimed to determine the effect of sucrose on the antioxidant activity and colour of blue pea flower yoghurt. This study used a completely randomized design with five treatments namely yogurt control = no added blue pea flower extract, and the following with 10% blue pea flower extract at different sucrose concentrations: P1 = 0% sucrose, P2 = 4% sucrose, P3 = 8% sucrose and P4 = 12% sucrose. Data analysis used the analysis of variance. The results showed that the highest antioxidant activity was P2 = 105.25 ppm. While the best colour parameter is P2 = L * 42.42, a * 5.12, b * -5.54). Based on the results of the study, the addition of sucrose 4% increased the highest antioxidant activity and colour of yoghurt extract of blue pea flowers (Clitoria ternatea L).

Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential. Fermented dairy products, that is ancient traditions worldwide, still have been accepted and consumed today for their nutritional and organoleptic attributes. In accordance with the current trends in the market and greater awareness of consumer well-being, a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e., γ-aminobutyric acid, conjugated linoleic acid, bioactive peptides, exopolysaccharides as well as vitamins during LAB fermentation. The long histories of yogurt, kefir, and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems. Therefore, this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological, bioprotective, and health-promoting in the food chain.

Improvement of S-allyl-L-cysteine content, probiotic properties and constipation prevention effect of black garlic by the lactic acid bacteria fermentation

In this study, 3 lactic acid bacteria strains, Lactiplantibacillus plantarum X7021, X7022 and Limosilactobacillus fermentum S1L23, which were isolated from the brine of stinky tofu, were used to ferment black garlic stuff supplemented with 2% (w/v) soy protein isolate. The viable cell count of all strains could increase about 2 lg CFU/mL after 20 h of growth. The S-allyl-L-cysteine (SAC) content was significantly improved about 3.2–4.5 folds after fermentation (p < 0.001). The highest SAC content of 61.3 μg/mL was achieved by the fermentation of L. plantarum X7022. Meanwhile, the fermentation significantly enhanced the in vitro and cellular antioxidant activities and angiotensin I converting enzyme inhibitory activity of black garlic. The fermentation also increased the antimicrobial activity against Helicobacter pylori and the fermented black garlic with L. plantarum X7022 played the strongest role. Finally, oral administration of the fermented black garlic with L. plantarum X7022 showed the prevention effects on the loperamide-induced constipation through significantly shortening the defecation time, defecation weight and peristalsis function. Accordingly, LAB fermentation is effective to endow the probiotic properties to black garlic, and the strain L. plantarum X7022 is a prospective starter.

Effects of wilting during a cloudy day and storage temperature on the fermentation quality and microbial community of Napier grass silage.

Wilting affects the chemical compositions and epiphytic microorganisms of grasses to some extent, thereby influencing the fermentation characteristics of silage. The present study investigated the effects of wilting during a cloudy day and ensiling temperature (20, 30 and 40 °C) on the fermentation of Napier grass (Pennisetum purpureum). Wilting during a cloudy day significantly decreased the water-soluble carbohydrate content (P < 0.05) and significantly increased pH, counts of lactic acid bacteria and aerobic bacteria in grass (P < 0.05). Wilting increased the relative abundance of the Enterobacteriaceae family, as well as genera such as Acinetobacter, Pantoea and Lactococcus, and also decreased that of Sphingomonas and Methylobacterium, in fresh grass. Although ensiling increased the relative abundance of Lactobacillus, a Enterobacteriaceae genus was the dominant microorganism in Napier grass before ensiling and after ensiling. Wilting increased pH, acetic acid, butyric acid and NH3 -N contents, and also reduced the lactic acid content, of Napier grass silage. Additionally, the fermentation quality of silages at 30 °C was poorer, irrespective of wilting, as indicated by high pH, high butyric acid and NH3 -N contents, high relative abundance of Clostridium and Bifidobacterium, and a low lactic acid content. Ensiling at 40 °C enhanced lactic acid bacteria fermentation and also suppressed clostridial fermentation and the growth of microorganisms in silages. Napier grass should be ensiled immediately after being harvested during a cloudy day and ensiling at 30 °C should be avoided to prevent poor fermentation. © 2022 Society of Chemical Industry.

Physicochemical properties and volatile components of pea flour fermented by Lactobacillus rhamnosus L08

Pea (Pisum sativum L.) is an important source of plant proteins. However, the use of pea flour as a food ingredient is greatly limited due to its strong beany flavor. In this work, we investigated the effects of Lactobacillus rhamnosus L08 (L. rhamnosus L08) fermentation on the physicochemical characteristics, amino acids composition and volatile flavor compounds of pea flour. We found that L. rhamnosus L08 had the probiotic potential of utilizing pea flour as fermentation substrate. L. rhamnosus L08 fermentation significantly increased the content of most amino acids, and total amino acid content increased from 222.18 mg/g at 0 h to 262.35 mg/g at 6 h. A total of 44 volatile compounds were identified in pea flour. L. rhamnosus L08 fermentation increased the variety of acids and esters, while reduced the unpleasant flavor such as nonanal, decanal, octanal, 1-hexanol and 2-ethyl-1-hexanol. The emulsifying stability and foam stability of pea flour were slightly enhanced during fermentation. Our results illustrate that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour. Moreover, this study provides theoretical support for the application of peas as high-quality protein source.

Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility.

The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that Streptococcus thermophilus fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.

Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains

This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 high β-glucosidase producing lactic acid bacteria (LAB) of Lactobacillus harbinensis (M12, M24) and Pediococcus pentosaceus (J28) on physicochemical and rheo-fermentation properties during proofing of wheat dough. Quality, sensory evaluation, antioxidant content and activity, and flavor profiles of bread was evaluated. Results revealed that LAB strains adequately adapted (J28>M12>M24) and produced enzymes during substrate fermentation. In dough, incorporation of fermented substrate increased acidity, soluble dietary fiber, β-glucosidase and α-amylase activity and gas retention during proofing, in a strain dependent manner (J28>M12>M24). The subsequent breads exhibited higher specific volume and had softer crumbs. Furthermore, total flavonoid, total phenolic, antioxidant activity, flavor content and intensity increased in breads incorporated with fermented substrate. Overall sensory acceptance was in order, bread containing substrates fermented by J28 (KFB-J28)> M12 (KFB-M12)> M24 (KFB-M24)> wheat bread (WB)> bread containing unfermented substrate (KFB). Changes observed were attributed to biotransformation by β-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber, increased acidity, released glycosylated aroma compounds and phenolic compounds in substrate. When incorporated in dough, fermented kiwifruit substrates stabilized gluten network, increased yeast metabolism and gas retention during proofing. Subsequently, KFB-J28, KFB-M12, and KFB-M24 had higher antioxidant content and activity, higher flavor content and intensity, better quality and were more accepted compared to WB and KFB. This suggested the potential role played by β-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.

Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment

There were two main objectives of this study: (1) to understand the effect of salt concentration on the growth of four lactic acid bacteria (LAB) in soy whey and determine the non-volatile and volatile profiles generated after fermentation; (2) to evaluate the potential of using salted soy whey to develop a sauce-like condiment through LAB fermentation. The four LAB included non-halophilic Lactiplantibacillus plantarum ML Prime, Limosilactobacillus fermentum PCC, Oenococcus oeni Enoferm Beta and halophilic Tetragenococcus halophilus DSM20337. At 2% salt, all LAB grew remarkably from day 0 to day 1, except for T. halophilus, while at 6% salt, the growth of L. plantarum, L. fermentum and O. oeni was suppressed. Conversely, the higher salt concentration enhanced the growth of T. halophilus in soy whey as the cell count only increased from 6.36 to 6.60 log CFU/mL at 2% salt but it elevated from 6.61 to 7.55 log CFU/mL at 6% salt. Similarly, the higher salt content negatively affected the sugar and amino acids metabolism and organic acids production by non-halophilic LAB. L. plantarum and O. oeni generated significantly (p < 0.05) more lactic acid (3.83 g/L and 4.17 g/L, respectively) than L. fermentum and T. halophilus (2.02 g/L and 0 g/L, respectively) at 2% salt. In contrast, a higher amount of acetic acid was generated by L. fermentum (0.72 g/L at 2% salt) and T. halophilus (0.51 g/L at 6% salt). LAB could remove the green and beany off-flavours in soy whey by metabolizing C6 and C7 aldehydes. However, to develop a novel soy sauce-like condiment, yeast fermentation and Maillard reaction may be required to generate more characteristic soy sauce-associated aroma compounds.

The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture

At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea manufacture, including broken tea segments and tea stalk, was used to produce fermented tea beverages. In addition, the residual components of matrices and bacterial metabolites were measured, as well as the sensory quality of the beverage was evaluated. Subsequently, the determination of monosaccharides, volatile aroma profile, free amino acids, biogenic amines and organic acids, and several functional substances involving γ-aminobutyric acid (GABA), polyphenols, caffeine and L-theanine were carried out. The results revealed that glucose, fructose, mannose and xylose are principal carbon source of Lactobacillus plantarum RLL68 during the fermentation; moreover, the abundance of aromatic substances is varied dramatically and the characteristic flavors of the beverages, particularly fermentation for 48 h and 72 h, are imparted with sweet and fruity odor on the basis of initial nutty and floral odor; Meanwhile, the organoleptic qualities of fermented beverages is also enhanced. Furthermore, the levels of organic acids and GABA are elevated, while the bitter amino acids, as well as some bioactive substances including tea polyphenols and L-theanine are declined; Besides, the caffeine level almost remains constant, and quite low levels of various biogenic amines are also observed. The results of this study will provide the theoretical basis to steer and control the flavor and quality of the fermented tea beverages in the future.

Pengaruh Waktu Fermentasi Bakteri Asam Laktat Dari Sari Kulit Buah Naga Merah (Hylocereus Polyrhizus) Terhadap Aktivitas Bakteri Propionibacterium acne

Fermentation of lactic acid bacteria from Red Dragon Fruit peel extract (Hylocereus polyrhizus) produces bacteriocins that can inhibit the growth of pathogenic bacteria. The purpose of this research is to the Red Dragon Fruit peel extract that has been fermented using lactic acid bacteria has the potential to inhibit the growth of Propionibacterium acne bacteria. The method includes the process of extracting samples and pasteurizing the juice and then proceeding with the fermentation process with variations in time of 3 days, 7 days, 12 days, and 14 days at 37?C. Antibacterial testing was carried out using the good method. The results showed that there was an effect of fermentation time on a low pH value of 3.98. As well as antibacterial testing can inhibit the growth of propionibacterium acne bacteria with the largest inhibition zone shown in the 7th day fermented extract at a concentration of 50% at 22.72 mm, a concentration of 75% is 22.99 mm, and a concentration of 100% is 25.97 mm.

Antigenicity and Safety Evaluation of Lactiplantibacillus plantarum 7-2 Screened to Reduce α-Casein Antigen.

α-Casein (α-CN) is considered the main allergen in bovine milk. Lactic acid bacteria (LAB) fermentation can hydrolyze milk protein and therefore reduce the antigenicity. In this paper, a LAB reducing the antigenicity of casein, identified as Lactiplantibacillus Plantarum 7-2 (L. plantarum 7-2), was primarily identified by screening for protein hydrolysis ability using a method involving the determination of released free amino acid with further selection for the ideal antigenicity-reducing capability by enzyme-linked immunosorbent assay (ELISA). In order to verify the capability of L. plantarum 7-2 in inhibiting antigenicity, the standard milk proteins α-LA, β-LG, α-CN, β-CN and κ-CN were cultured with L. plantarum 7-2 for 18 h; The results of SDS-PAGE show that all the bands corresponding to the full length tested proteins became unclear or completely disappeared indicating that these proteins were hydrolyzed by L. plantarum 7-2. Correspondingly, the antigenicities of α-CN and β-LG were significantly reduced. L. plantarum 7-2 demonstrated negative hemolysis and nitrate reductase capabilities and was sensitive to the commonly used antibiotics ampicillin clindamycin tetracycline chloramphenicol, and erythromycin, demonstrating that L. plantarum 7-2 could be used in dairy product fermentation to reduce the antigenicity of milk protein.

Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin.

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.

Mechanism study on enhanced emulsifying properties of phosvitin and calcium-binding capacity of its phosphopeptides by lactic acid bacteria fermentation

Lactic acid bacteria fermentation is a safe and green technology that can modify the function of food ingredients (including proteins). In this study, phosvitin (PSV) was subjected to fermentation with lactic acid bacteria for 0, 3, 6 and 9 h, respectively. After fermentation treatment, PSV was partially degraded into short peptides such as K.KPMDEEENDQVK.Q and D.EEENDQVK.Q. The surface hydrophobicity, thermal stability and apparent viscosity were significantly improved. Correspondingly, the emulsifying activity of PSV was enhanced from 12.65 to 16.38, 16.81 and 14.98 m2/g after 3, 6 and 9 h of fermentation, while the emulsifying stability increased from 34.08 min to 44.18, 60.49 and 40.45 min, respectively. In parallel, the phosvitin phosphopeptides (PPP) derived from fermentation-treated PSV showed a higher calcium-binding capacity compared with native PSV. These results indicated that lactic acid bacteria fermentation has the potential as a strategy to improve the emulsifying properties and bioactivity of PSV.

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis.

This study aimed at investigating the effect of fermentation and enzymatic treatment on the degree of proteolysis of wet (WB), dried at low temperature (DB), and freeze-dried Spirulina (LB) proteins that affect the nutritional (e.g., amino acid content and profiles, and protein digestibility) and functional (e.g., antioxidant and antimicrobial activities) properties. The desiccation treatments influenced the unprocessed Spirulina characteristics because, compared with that in WB, peptides and free amino acids content was 73% lower in DB and 34% higher in LB. An integrated approach, including chromatographic and electrophoresis analyses, was used to evaluate the effect of the different bioprocessing options on protein profiles, release of peptides and amino acids, and the overall protein digestibility. Compared with the application of fermentation with the selected Lactiplantibacillus plantarum T0A10, the treatment with the endopeptidase Alcalase®, alone or combined, determined the most intense proteolysis. Moreover, the treatment with Alcalase® of LB allowed the release of potentially bioactive compounds that are able to inhibit Penicillium roqueforti growth, whereas the combination of fermentation with L. plantarum T0A10 and Alcalase® treatment increased Spirulina antioxidant properties, as determined by the scavenging activity toward ABTS radical (up to 60%) and antimicrobial activity against food pathogen Escherichia coli.

Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities

This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant, antidiabetic, nutritional and metabolite profiles. Wet cooking and pressurized cooking improved the antioxidant capacity compared to raw. Fermentation of wet cooked (H95F) and pressurized cooked samples (H121F) further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times; and 1.5 and 1.8 times higher than raw, respectively. Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60 °C, 80 °C and 95 °C significantly decreased α-glucosidase inhibition to 39.1%, 40.6% and 46.4%, respectively, compared to raw (51.6%). However, α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and fermentation. Overall, 28 metabolites including phenolic compounds, amino acids and their derivatives, peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments. Compared to the raw sorghum sample, wet cooking and pressurized cooking resulted in 9 differential metabolites each. Fermentation after wet and pressurized cooking resulted in 4 and 14 differential metabolites, respectively, compared to the raw. These findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes.

Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Processing mango ( Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evaluate the effect of LAB fermentation of mango pulp on the physicochemical, antioxidant, and sensory properties of mango leathers. Pulps of two mango varieties ( apple and ngowe ) were fermented at 37 °C for 24, 48, and 72 h using two LAB strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1) and its effect on physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, and ash], antioxidant [vitamin C and total phenolic content (TPC)], and sensory properties on the mango leather determined. LAB fermentation significantly reduced pH, TSS and fibre content (p˂0.05), while increasing TA, TPC and ash contents but with no effect on vitamin C. L. plantarum had superior fermentation properties with regard to TPC compared to L. casei . In all the treatments, fermentation for 24 h was appropriate since extended fermentation (up to 72 h) did not significantly alter the physicochemical and antioxidant properties of the leathers or rather lead to reduced nutritional content. The mango variety and LAB strain significantly (p˂0.05) affected (individually and interactively) the physicochemical, antioxidant, and sensory properties of the mango leathers. Use of LAB fermentation is therefore recommended to enhance nutritional benefits and functional properties of dried fruit leathers as a way to increase their shelf life and minimize their post-harvest losses. Fermented mango leathers were produced from two mango varieties ( apple and ngowe ) using Lactic acid bacteria (LAB) strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1). Fermentation for 24 hours was adequate and it reduced pH, total soluble solids, and fibre content but increased titratable acidity, total phenolic content (TPC), and ash contents, while it didn’t alter vitamin C content. L. plantarum had superior fermentation properties with higher TPC than L. casei . Mango variety and LAB strain significantly affected mango leather properties. • LAB fermentation reduced/increased values of physicochemical properties but had no effect on Vitamin C. • L. plantarum had superior fermentation properties with higher TPC. • Fermentation for 24 h was appropriate for fermented leather production. • The mango variety and LAB strain affected physicochemical, antioxidant and sensory properties of leathers.

Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus, Streptococcus thermophilus, L. reuteri DSMZ 8533 and the potential probiotic strain L. plantarum A3 were used for the milk fermentation. Results found the texture properties such as hardness, consistency, and viscosity of the yoghurt were enhanced in the mixed culture condition. Furthermore, components like amino acid (leucine), vanilla (vanillin), C18:3n6 (unsaturated fatty acids) were also accumulated in L. plantarum A3 fermented yoghurt, which leads to the significant sensory profiling difference compared with the former plain yoghurt. All these results proved L. plantarum A3 is a potential probiotic strain which could enhance the sensory and nutrition profiling of the fermented milk. Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.