Lactobacillus Plantarum Starter Culture Research Articles

Evaluation of the use of malic acid decarboxylase-deficient starter culture in NaCl-free cucumber fermentations to reduce bloater incidence.

Accumulation of carbon dioxide (CO2 ) in cucumber fermentations is known to cause hollow cavities inside whole fruits or bloaters, conducive to economic losses for the pickling industry. This study focused on evaluating the use of a malic acid decarboxylase (MDC)-deficient starter culture to minimize CO2 production and the resulting bloater index in sodium chloride-free cucumber fermentations brined with CaCl2 . Attempts to isolate autochthonous MDC-deficient starter cultures from commercial fermentations, using the MD medium for screening, were unsuccessful. The utilization of allochthonous MDC-deficient starter cultures resulted in incomplete utilization of sugars and delayed fermentations. Acidified fermentations were considered, to suppress the indigenous microbiota and favour proliferation of the allochthonous MDC-deficient Lactobacillus plantarum starter cultures. Inoculation of acidified fermentations with L. plantarum alone or in combination with Lactobacillus brevis minimally improved the conversion of sugars. However, inoculation of the pure allochthonous MDC-deficient starter culture to 107 CFU per ml in acidified fermentations resulted in a reduced bloater index as compared to wild fermentations and those inoculated with the mixed starter culture. Although use of an allochthonous MDC-deficient starter culture reduces bloater index in acidified cucumber fermentations brined with CaCl2 , an incomplete conversion of sugars is observed. Economical losses due to the incidence of bloaters in commercial cucumber fermentations brined with CaCl2 may be reduced utilizing a starter culture to high cell density.

Preservation of King Oyster Mushroom by the use of different fermentation processes

Three typical lactic acid fermentation processes (i.e., sauerkraut, pickling, and kimchi) were used via inoculation with the starter culture of Lactobacillus plantarum, for the purpose of preserving King Oyster Mushrooms (Pleurotus eryngii). Notable differences were observed in chemical composition between King Oyster Mushrooms and common vegetable plants. Despite this, LAB still quickly colonized the fruit body of King Oyster Mushroom, and rapidly controlled the spoilage and pathogenic microorganisms. The final fermented products contained high population of LAB (>7 Log cfu/g). In addition, the concentrations of nitrite in final fermented products were lower than the current maximum allowable levels (<20 mg/kg) in China. These results indicated that it is effective and safe to preserve King Oyster Mushroom by the method of lactic acid fermentation. It is concluded that for long-term preservation of mushrooms the inoculated lactic-acid-fermentation method is better than the age-old heavy-salting method. Practical applications Heavy salting (salt concentration ≥20%) is currently the most viable method to preserve the perishable mushroom in cultivation factories. However, to further make edible products from this salted mushroom, the excess salt must be washed out of the salted mushroom and discarded as waste. Disposal of such waste has become a costly problem for a mushroom-cultivation company. To reduce the amount of brine waste released into the environment, introducing of lactic acid fermentation in preservation of surplus mushroom would be a good alternative for these mushroom-cultivation companies. The present study aims to assess the safety and preservation effects of the three different fermentation processes for King Oyster Mushroom. The relevant results will help those technicians to choose the adequate fermentation methods in preservation of mushroom and also be helpful to reduce the brine sewage pollution caused by the preservation process of heavy salting.

THE STUDY OF THE INFLUENCE OF MODEL MEAT SYSTEMS ON THE ALLERGIC IMMUNE RESPONSE IN VIVO

This article presents the results of studying the effect of homogeneous model meat systems produced using enzyme preparation containing fungal protease and microbiological starter culture of Lactobacillus plantarum on the allergic reactions within specific immunity in vivo. According to the results, it is established that experimental products have no negative effect on the clinical parameters of laboratory animals. During the experiment, with the introduction of experimental products into diet, the dynamics of body weight changes in all groups of animals was positive. At the end of the experiment, there were smaller increase in the weight of rats and lower values of weight gain (Group 1 — 14.0 %, Group 2 — 15.9 %, Group 3 — 20.2 %). This is possibly due to the adaptation processes occurring in response to introduction of meat systems into the diet, which confirms the leveling of the daily weight gain of experimental and intact animals since the 16th day of the experiment. According to the results of clinical blood analysis of the animals consuming experimental products, an increase is detected in leukocytes and lymphocytes by up to 18 %; in granulocytes by up to 35 %; and in monocytes by up to 8 %; in hemoglobin concentration, hematocrit and mean corpuscular hemoglobin concentration by more than 3 %; in red cell distribution width and mean corpuscular volume by up to 2 %, in comparison with intact animals. The correlation of these data with ELISA parameters for serum of experimental animals (histamine and immunoglobulin E) allowed to suggest the expression of reaginic antibodies and interaction on the surface of basophils and mast cells, which led to the degranulation and release (increase) of histamine, as a vasoactive factor, by 40 % compared with intact animals. The overall conclusion of the studies is that experimental model meat systems may trigger the activation of specific immune responses in laboratory animals. This is possibly due to protease-mediated formation of greater amount of indigestible polypeptides and peptides that invoke local adaptation responses.

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

Lactic acid bacteria (LAB) used for malolactic fermentation (MLF) has a great effect on the production and quality of cherry wines. The present study used an autochthonous Lb. plantarum strain of SGJ-24 which was isolated from spontaneous MLF cherry wines and selected by its best MLF performance and tolerance, to investigate its effect on the kinetic of vinification and on chemical and volatile characteristics of Rainer and May Duck cherry wines, in comparison with a commercial Oenococcus oeni strain of 31 MBR. Monitoring of MLF was carried out by measuring cell viability and malic acid metabolism, and results showed that for both cherry varieties, SGJ-24 can significantly minimize MLF duration. After fermentation, wine samples were chemically characterized and analyzed for volatile profiles. Results demonstrated that no negative impact on the analytical parameters has been found, and a general increase of volatile esters and terpenes was observed when SGJ-24 was involved. Sensory analysis revealed that the global aromatic intensity was enhanced by the introduction of SGJ-24. All these data suggested that the application of Lb. plantarum strain of SGJ-24 as a worthwhile alternative LAB species for Rainer and May Duck cherry winemaking.

Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

In this paper, four different olive cultivars from Southern Italy, Carolea, Cassanese, Nocellara del Belice, Nocellara Messinese table olives, produced according to traditional fermentation processes, were evaluated with the aim of assessing the effect of selected starter cultures on growth of bacterial population and on olive phenols during fermentation. Only Cassanese and Nocellara del Belice inoculated samples reached a safe pH value under 4.6 after 90days while maintaining it until the end of storage. The most representative phenols in brine samples analysed by HPLC–MS/MS were hydroxytyrosol and verbascoside. Among the analysed phenols, only hydroxytyrosol, caffeic acid and ferulic acid always increased during fermentation, while the others increased up to 90–120days and then decreased. The Principal Component Analysis (PCA) performed on pH and phenol values highlighted three clusters of olive cultivars. Throughout the brining period, lactic acid bacteria were always present while staphylococci and coliform bacteria disappeared after 30 and 90days, respectively.

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines. The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture. The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives.

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

In this study, a selected starter culture of Lactobacillus plantarum and Staphylococcus xylosus was used for the manufacture of a traditional Tunisian dry fermented sausage. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated.Counts of lactic acid bacteria and staphylococci were significantly higher in inoculated sausages than in control ones. Moreover, the acidifying activity of the selective L. plantarum strains improved the hygienic quality of fermented sausages by reducing counts of Enterobacteriaceae. Both a significant decrease in pH and a significant increase in nitrite contents were observed in inoculated sausages compared to control ones. The loss of moisture during the ripening of sausages was not affected by the use of starters. Proteolysis and lipolysis were observed both in control and in inoculated sausages; however, these activities during ripening could be due to the activity of starter culture enzymes or the activity of meat endogenous enzymes. The Factorial Discriminative Analyze (FDA) of sensorial parameters (aroma, color, taste and firmness) discriminate clearly inoculated sausages from non-inoculated ones. In fact, inoculated sausages showed a more intensive red color, related to the production of nitrosomyoglobin pigment, and an acid flavor. Finally, textural parameters of sausages were not affected by the use of the selective starters.

Development of a Quantitative PCR for Detection of Lactobacillus plantarum Starters During Wine Malolactic Fermentation

A quantitative, real-time PCR method was developed to enumerate Lactobacillus plantarum IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder wine. The qRT-PCR was strain-specific, as it was based on primers targeting a plasmid DNA sequence, or it was L. plantarum-specific, as it targeted a chromosomally located plantaricin gene sequence. Two 50 l wine fermentations were prepared. One was inoculated with 15 g/hl Saccharomyces cerevisiae, followed by L. plantarum IWBT B 188 at 3.6 × 10(6) CFU/ml, whereas the other was not inoculated (control). Viable cell counts were performed for up to 25 days on MRS agar, and the same cells were enumerated by qRT-PCR with both the plasmid or chromosomally encoded gene primers. The L. plantarum strain survived under the harsh conditions in the wine fermentation at levels above 10(5)/ml for approx. 10 days, after which cell numbers decreased to levels of 10(3) CFU/ml at day 25, and to below the detection limit after day 25. In the control, no lactic acid bacteria could be detected throughout the fermentation, with the exception of two sampling points where ca. 1 × 10(2) CFU/ml was detected. The minimum detection level for quantitative PCR in this study was 1 × 10(2) to 1 × 10(3) CFU/ml. The qRT-PCR results determined generally overestimated the plate count results by about 1 log unit, probably as a result of the presence of DNA from dead cells. Overall, qRT-PCR appeared to be well suited for specifically enumerating Lactobacillus plantarum starter cultures in the MLF in wine.

Cassava solid-state fermentation with a starter culture of Lactobacillus plantarum and Rhyzopus oryzae for cellulase production

A mixture of two microorganisms was used as starter culture, with the aims of producing cellulose from fermented cassava roots. Cellulase yields of 430 IU/g were recorded in solid-state fermentation of cassava starch with mixed culture of Lactobacillus plantarumand Rhyzopus oryzae, isolated from cassava dried chips. High cellulase activity (8.6 IU/ml) per unit volume of enzyme broth and high yields of cellulases were obtained and attributed to the growth of both strains on cellulose fraction of cassava roots. In Solid State Fermentation with Starter mix-culture (SSFS), fermentation retting was completed in two days, and significant softening was noticed. No significant softening was evidence in Solid State Sterile Fermentation (SSSF) and Liquid state fermentation (LSF). Keywords: Cassava, cellulases, Lactobacillus plantarum, Rhyzopus oryzae, solid state fermentation, liquid state fermentation.

Pengolahan Sosis Fermentasi Ikan Tuna (Thunnus abacares) Menggunakan Kultur Starter Lactobacillus plantarum Terhadap Nilai Ph, Total Asam, N-Total, dan Namino &lt;br&gt;&lt;i&gt;[Tuna Fish (Thunnus albacares) Fermented Sausage Processing Using Lactobacillus plantarum Starter Culture Against Ph, Total Acid, N-Total, And N-Amino]&lt;i&gt;

Abstract This study was aimed to know the changes of the character of tuna fish (Thunnus sp.) which fermented by Lactobacillus plantarum starter culture. Factorand variable used was the time of ripening, namely: 0, 2, 4, 6, 8, and 10 days. The parameters observed included: pH, Total Acid, N-Total, and NAmino. The results showed that ripening time of 6 days was the best make processing of sausage against pH, N-Total, and N-Amino value were 4.200±0.177, 3.6472±0.0386, and 0.684±0.0390 respectively, while the higher of Total acid showed that ripening time that 8 days was 3.973±0.064

Leaching techniques to remove metals and potentially hazardous nutrients from trout farm sludge

A fish farm sludge high in P (2–6% w/w as dry matter), Fe (5–7%), C (40–50%) and N (0.8–4%) was subjected to a series of acid leaching treatments using HCl, organic acids, and biologically mediated acid production. Additions of biodegradable organic acid solubilized heavy metals better than HCl, while additions of 1.5% w/v glucose followed by 7 day incubation stabilized the sludge releasing 92% P, 100% Fe. The use of homo-lactic Lactobacillus plantarum starter cultures were more effective than hetero-lactic Lactobacillus buchneri, solubilizing 81.9% P, 92.2% Fe, 93.0% Zn and 96.4% Ca in the sludge. The anaerobic sludge-glucose fermentation using L. plantarum produced a leached sludge that has low heavy metal and nutrient content while affording the recovery of nutrients. The potential of these methods for practical application are briefly discussed.

Part I. The Use of Lactobacillus Plantarum Starter Cultures to Inhibit Rootlet Growth during Germination of Barley, Reducing Malting Loss, and its Influence on Malt Quality

The reduction of malting loss has been an ambition for many decades, with the aim to achieve higher yields in the malting process. Organic acids have been shown to possess restricting effects on rootlet growth if exceeding critical concentrations. Lactic acid bacteria are able to produce high amounts of organic acids. In the present study, the potential of a broad selection of Lactobacillus plantarum strains as starter cultures to reduce malting loss and their subsequent impact on malt quality were examined. Starter cultures were prepared in a modified de Man, Rogosa, and Sharp medium and added to the grain immediately after steeping. A chemically acidified solution was added to mimic the impact of acids produced by the L. plantarum strains on rootlet growth suppression. The bacterial fermentation broths of all L. plantarum strains tested reduced malting loss to a similar extent accompanied by lower friability values and increased β-glucan contents. Malting loss could be reduced from approx. 7.3 to 2.3%. Resteeping in the chemically acidified solution reduced malting loss to approx. 3.5%. In both cases, the reduction in malting loss was accompanied with lower enzyme activities, in particular α-amylase, limit dextrinase, and β-glucanase. Although the quality of malt produced with reduced malting loss was diminished compared with control malt, parameters such as soluble nitrogen, free amino nitrogen, β-glucan, and friability were still in a range that can be seen as sufficient for brewing purposes.

Preparation of a Lactobacillus Plantarum Starter Culture for Cucumber Fermentations That Can Meet Kosher Guidelines

A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher dill cucumbers so that a selected strain of lactic acid bacteria can be kosher certified for commercial fermentations in processing plants that operate under kosher certification. The strain of L. plantarum used in these experiments grew to maximum cell numbers in 4 d at 20 to 25 °C and then maintained viable cell numbers for 2 wk at >10(8) CFU/mL so the culture was suitable for inoculation of fermentation tanks. Refrigeration of jars of culture after they grow to maximum numbers minimizes die-off of cells sufficiently so that a pure culture can be maintained by aseptically transferring brine containing viable bacteria to a new pH-adjusted jar only once every 4 mo. This report describes a method to prepare a lactic acid bacteria starter culture suitable for kosher vegetable fermentations.

Pengaruh Penggunaan Starter Bakteri Asam Laktat Lactobacillus plantarum dan Lactobacillus fermentum terhadapTotal Bakteri Asam Laktat, Kadar Asam dan Nilai pH Dadih Susu Sapi

The objective of the current study to determine the effect of the use of bacteria Lactobacillus plantarum and Lactobacillus fermentum in the manucfacture of cow’s milk curd on the total lactid acid bacteria, acidity and pH value of cow’s milk curd. The experiment use fresh cow milk and starter culture of Lactobacillus plantarum, and L. plantarum. Starter culture added about 3% from milk volume than incubated at room temperature during 48 hours. The treatments were fermentation with L. plantarum (A1); L. fermentum (A2); L. plantarum + L. fermentum (A3). There were significant effect of addition of starter L. plantarum (A1), L. fermentum (A2), and the combination of L. plantarum + L. fermentum (A3) on total lactic acid bacteria and acidity, however, there was no statistically significant on the pH value of cow's milk curd. It was concluded that using of starter culture combinations of Lactobacillus plantarum + Lactobacillus fermentum (A3) increases the total lactic acid bacteria and acid levels of cow’s milk curd.

Survey of the improvement of fish fermentation for lanhouin production in Benin

The objective of this study was to control ‘maturation’ process of fish during the fermentation, by using bio-organisms that can give the expected improvement. Starter culture of Lactobacillus plantarum was used as bio-organism on species of fish such as Pseudotolithus senegalensis and Scomberomorus tritor. The inoculum was serially diluted (10–1 to 10–5) in sterile Ringer solution. The result of this improved method showed significantly a product with a mild odour compared to odour from lanhouintraditionally obtained by chance fermentation. Key words: Fermentation, fish, Lactobacillus plantarum, maturation, lanhouin.

A biotechnological process for treatment and recycling poultry wastes manure as a feed ingredient

Poultry wastes manure was diluted by adding the same amount of water 50–50 (w/v). They were then mixed with 10% molasses. The mixture was inoculated with a starter culture of Lactobacillus plantarum and Pediococcus acidolactici, and incubated at 30°C for 10 days. Changes in nutritional quality and biochemical properties (pH, total nitrogen, total volatile nitrogen, non protein nitrogen, carbohydrates and ash) were determined for the raw and the transformed product. In parallel, microbiological analyses, including standard plate count, enterobacteria and enterococci, were performed. Results indicated that the product obtained from the wastes fermentation showed low counts of enterobacteria and enterococci. Chemical determinations showed a net decrease of the pH to around 4.0 and the growth curve of the lactic acid bacteria showed the success of the acidification process. The total nitrogen was conserved in the product and the total volatile nitrogen was totally eliminated. The product was used for substituting some protein sources in a conventional formula used in laying feeding of three lots. Two formulae containing, respectively, 20% and 40% of the product were compared to the control (0%). The food consumption and laying performances were monitored for 30 days. The nutritional test indicated that the incorporation of the poultry manure silage at a rate of up to 40% gave laying performances similar to those obtained with the conventional formula. These results show that it is possible to transform poultry manure by controlled fermentation and that the product has an added value as a feed ingredient.

Physical and nutritional properties of moist fermented fish silage pellets as a protein supplement for tilapia ( Oreochromis niloticus)

Fish silage was prepared by fermentation of stunted tilapia with 50 ml/kg Lactobacillus plantarum starter culture and 150 g/kg sugar beet molasses at 30°C for 7 days, pasteurized, neutralized, and stored at 30°C for 180 days. Addition of 50 ml/kg onion extract proved effective as lipid antioxidant, with peroxide values lower than the control ( P<0.05). The wet silage was mixed (2:1, w:w) with poultry by-product meal, soybean-hydrolysed feather meal blend or menhaden fish meal; and each mixture pelleted by cold extrusion method. The moist pellets maintained a firm consistency during water immersion for 10 min and pellet stability was similar ( P>0.05) among diets. Protein and lipid losses were low (<15%) on a per gram diet recovered basis. All-male Oreochromis niloticus fingerlings (mean weight, 56.2±3.7 g) were fed each pellet at 4% of body weight/day for 15 days in a recirculated system (temperature, 27°C; flow, 3 l/min). Apparent digestibility coefficient (ADC) for dry matter, crude protein and gross energy of the pellets were high (>80%) and similar ( P>0.05) among diets. Moist fish silage pellets were physically stable and highly digestible to O. niloticus, and suitable as farm-made feeds for fish.

Lactic acid fermentation and storage of blanched garlic

The controlled fermentation of peeled, blanched garlic, using a starter culture of Lactobacillus plantarum, was studied and compared with that of unblanched garlic. Blanching was carried out in hot water (90°C) for 15 min. The starter grew abundantly in the case of blanched garlic, producing mainly lactic acid and reaching a pH of 3.8 after 7 days, but its growth was inhibited in unblanched garlic. Ethanol and fructose, coming from enzymatic activities of the garlic, and a green pigment were formed during the fermentation of unblanched garlic, but not of blanched garlic. The blanched garlic fermented by L. plantarum, even without a preservation treatment (pasteurization), was microbiologically stable during storage at 30°C in an acidified brine (∼3% (w/w) NaCl and pH 3.5 at equilibrium), but fructans were hydrolyzed. The packed fermented product and that obtained by direct packing without fermentation were not significantly different with regard to flavour.

Process for recycling slaughterhouses wastes and by-products by fermentation

Slaughterhouse wastes including animal and poultry wastes, were mixed separately with 15% molasses and inoculated with a starter culture of Lactobacillus plantarum. The mixture was incubated at 22–24 °C for 10–15 days. Physico-chemical and chemical determinations including pH, dry matter, ash, Total Nitrogen (TN), Non Protein Nitrogen (NPN), Total Volatile Nitrogen (TVN), lipids and reducing sugars were determined on the products. In parallel, microbiological analyses, including standard plate count, coliforms, Salmonella, Clostridium, were also determined daily. Results indicated that the product obtained from the animal wastes showed low counts of coliforms. Salmonella was not detected. Chemical determinations showed a net decrease of the pH and low levels of total volatile nitrogen with a decrease in total sugars. Non protein nitrogen was high in the product relative to the raw material, while the product obtained from poultry by-products showed very interesting data for both chemical and microbiological characteristics: that is, pH decrease to low levels was rapid and the preservation was ensured by the net decrease in Gram negative bacteria and Clostridium, the absence of Salmonella and the stabilization of the standard plate counts. The product had a high level of fat and crude protein.

Water stability, nutrient leaching and nutritional properties of moist fermented fish silage diets

Fermented fish silage was prepared from whole mixed-sex tilapia ( Oreochromis niloticus), 15% molasses and 5% Lactobacillus plantarum starter culture and used as protein source in tilapia diets. Four alternative binders (carboxymethyl cellulose, corn starch, guar gum or wheat gluten) were incorporated in diets at 3% and their effects on water stability and nutrient leaching were determined. Water stability of the pellets showed that high physical stability of the pellets was maintained regardless of the binder used, and losses of total nitrogen were low (< 3%) on a per gram diet recovered basis. All-male O. niloticus fingerlings (mean weight, 48·9 g) were fed the appropriate diets at a rate of 5% of body weight per day, twice daily, for 30 days in a recirculated water system with water temperature maintained at 27°C. Apparent digestibility coefficients for dry matter, nitrogen or lipid in the diets were high and similar when carboxymethyl cellulose, corn starch or wheat gluten was used as the binder; but were reduced ( P < 0·05) with guar gum.