Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics

2013 ◽  
Vol 94 (9) ◽  
pp. 1772-1780 ◽  
Author(s):  
Maria Rosaria Corbo ◽  
Antonio Bevilacqua ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Milena Sinigaglia
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quantitative Analyses ◽  
Selection Of

scholarly journals Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

2021 ◽  
Vol 9 (7) ◽  
pp. 1346
Author(s):  
Mariana Petkova ◽  
Petya Stefanova ◽  
Velitchka Gotcheva ◽  
Angel Angelov
Keyword(s):  
Lactic Acid ◽  
Sequence Analysis ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Matter Content ◽  
Starter Cultures ◽  
Rrna Gene ◽  
Dry Matter Content ◽  
Isolation And Characterization ◽  
Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

scholarly journals Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat

2020 ◽  
Vol 8 (11) ◽  
pp. 1689 ◽  
Author(s):  
Vera Fraberger ◽  
Martin Ladurner ◽  
Alexandra Nemec ◽  
Clemens Grunwald-Gruber ◽  
Lisa M. Call ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Competitive Elisa ◽  
Starter Cultures ◽  
Bakery Products ◽  
Wheat Sensitivity ◽  
Immunogenic Proteins ◽  
High Degree ◽  
Selection Of ◽  
Tof Ms

Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, the growth of 87 isolates was evaluated on a gluten-based medium. Further, the breakdown capacity of selected isolates was determined for gluten with a focus on gliadins by measuring acidification parameters and MALDI-TOF MS protein profiles. ATI degradation after 72 h of incubation within an ATI-based medium was investigated by means of acidification, HPLC, and competitive ELISA. All isolates exhibited the potential to degrade ATIs to a high degree, whereas the gliadin degradation capacity varied more greatly among tested LAB, with Lacticaseibacillus paracasei Lpa4 exhibiting the strongest alterations of the gliadin pattern, followed by Lactiplantibacillus plantarum Lpl5. ATI degradation capacities ranged from 52.3% to 85.0% by HPLC and 22.2% to 70.2% by ELISA, with Lacticaseibacillus paracasei Lpa4 showing superior breakdown properties. Hence, a selection of specific starter cultures can be used in sourdough processing for wheat-based bakery products with reduced gluten and ATI content and, further, better tolerated products for patients suffering from non-celiac wheat sensitivity (NCWS).

scholarly journals Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

2012 ◽  
Vol 18 (5) ◽  
pp. 713-721 ◽  
Author(s):  
Harutoshi TSUDA ◽  
Teruki MATSUMOTO ◽  
Yoshiko ISHIMI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Starter Cultures ◽  
Selection Of

scholarly journals Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

2021 ◽  
Vol 11 (17) ◽  
pp. 7864
Author(s):  
Emilia Janiszewska-Turak ◽  
Weronika Kołakowska ◽  
Katarzyna Pobiega ◽  
Anna Gramza-Michałowska
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Chemical Properties ◽  
Starter Cultures ◽  
Physico Chemical ◽  
Natural Colorants ◽  
Fermented Vegetables ◽  
Physical And Chemical ◽  
Selection Of

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

scholarly journals Biogenic Amine Production by Lactic Acid Bacteria: A Review

Foods ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 17 ◽  
Author(s):  
Federica Barbieri ◽  
Chiara Montanari ◽  
Fausto Gardini ◽  
Giulia Tabanelli
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Starter Cultures ◽  
Fermented Foods ◽  
Microbial Activities ◽  
Individual Sensitivity ◽  
Naturally Occurring ◽  
Spontaneous Fermentations ◽  
Selection Of

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

scholarly journals Recent advances in microbial fermentation for dairy and health

F1000Research ◽  
2017 ◽  
Vol 6 ◽  
pp. 751 ◽  
Author(s):  
Daragh Hill ◽  
Ivan Sugrue ◽  
Elke Arendt ◽  
Colin Hill ◽  
Catherine Stanton ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amines ◽  
Starter Cultures ◽  
Bioactive Metabolites ◽  
Microbial Fermentation ◽  
Commercial Viability ◽  
Indigenous Microbiota ◽  
Selection Of

Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application.

scholarly journals Selection of starter cultures of direct application for hard cheeses

2020 ◽  
Vol 82 (1) ◽  
pp. 187-193
Author(s):  
N. V. Romanova ◽  
E. V. Ivanova ◽  
S. E. Terentev
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Titratable Acidity ◽  
Direct Application ◽  
Starter Cultures ◽  
Milk Clotting ◽  
Organoleptic Characteristics ◽  
Milk Clotting Enzyme ◽  
Research Objects ◽  
Selection Of

The article describes and presents the results of research in the selection of direct-application ferments containing lactic acid bacteria and lactic streptococci to optimize the production process of hard cheeses "Melkorisunchatyj 1" and "Melkorisunchatyj 2". The research objects were selected starter cultures of direct application of DSS-275 by " Chr. Hansen" (Denmark) and mos 066 C of Sacco s.r.l (Italy). Based on the results of trial workings, recommendations are given for the use of starter cultures to produce hard cheeses with a small pattern. The possibilities of using direct starter cultures in the production of hard cheeses were studied. As objects of research, conditionally named cheeses "Melkorisunchatyj 1" and "Melkorisunchatyj 2", starter compositions and a milk-clotting preparation were selected. For hard cheeses with fine patterns, the most suitable starter cultures are those consisting of a complex of lactic acid bacteria and milk streptococci. To obtain cheeses with improved organoleptic characteristics, direct starter cultures DSS - 275 from Chr. Hansen "(Denmark) and MOS 066 C of the company" Sacco s.r.l "(Italy). Frozen starter cultures were reconstituted in warm milk and then added to the mixture after filling the bath. A solution of the milk-clotting enzyme was introduced after an increase in titratable acidity by 1.3–1.5 ° T. Good quality cheese was obtained at pH 5.5 at the end of self-pressing. For hard cheeses, it is advisable to use starter cultures combining lactic acid and aromatizing microorganisms.

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