Characterization of a probiotic starter culture with anti-Candida activity for Chinese pickle fermentation

2019 ◽  
Vol 10 (10) ◽  
pp. 6936-6944 ◽  
Author(s):  
Yu Rao ◽  
Yufei Tao ◽  
Yalin Li ◽  
Xiao She ◽  
Jiantao Yang ◽  
...  
Keyword(s):  
Starter Culture

A probiotic starter can be used for Chinese pickle fermentation and the resulting product may be a promising anti-Candida probiotic.

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Characterization of β‐Cryptoxanthin and Other Carotenoid Derivatives from Rhodotorula taiwanensis , A Novel Yeast Isolated from Traditional Starter Culture of Assam

2020 ◽  
Vol 17 (12) ◽  
Author(s):  
Deep Prakash Parasar ◽  
Elancheran Ramakrishnan ◽  
Senthamaraikannan Kabilan ◽  
Jibon Kotoky ◽  
Hridip Kumar Sarma
Keyword(s):  
Starter Culture

scholarly journals Manufacture and characterization of kefir made from cow and buffalo milk, using kefir grain and starter culture

2015 ◽  
Vol 98 (3) ◽  
pp. 1517-1525 ◽  
Author(s):  
O. Gul ◽  
M. Mortas ◽  
I. Atalar ◽  
M. Dervisoglu ◽  
T. Kahyaoglu
Keyword(s):  
Starter Culture ◽  
Buffalo Milk ◽  
Kefir Grain

scholarly journals Isolation and characterization of Lactobacillus plantarum BLS29 as a potential probiotic starter culture for pork sausage production

2015 ◽  
Vol 9 (32) ◽  
pp. 1887-1895 ◽  
Author(s):  
Senter Luciana ◽  
Queiroz Pereira Jamile ◽  
Alano Vieira Manoela ◽  
Maria Zandonai Michielin Eliane ◽  
Cesar Tondo Eduardo
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Pork Sausage ◽  
Isolation And Characterization

scholarly journals Peningkatan Kemandirian Kelompok Petani Pengembang Agensia Hayati Dadi Makmur Untuk Memproduksi Aktivator Jamur Entomopatogen Beauveria bassiana Skala Rumah Tangga

2019 ◽  
Vol 3 (2) ◽  
pp. 67
Author(s):  
Siti Nur Aisyah ◽  
Agung Astuti
Keyword(s):  
Focus Group ◽  
Beauveria Bassiana ◽  
Focus Group Discussion ◽  
Group Discussion ◽  
Starter Culture ◽  
Technical Skill ◽  
Training And Supervision ◽  
Laboratory Training ◽  
Fungus Beauveria Bassiana

Kelompok petani pengembang agensia hayati (KPPAH) Dadi Makmur merupakan salah satu kelompok tani di Kabupaten Sleman yang secara aktif menerapkan pengendalian biologis dengan memanfaatkan jamur entomopatogen Beauveria bassiana. Permasalahannya adalah produksi agensia hayati ini terkendala oleh ketersediaan kultur aktivator yang disuplai dari pihak lain. Oleh karena itu, diperlukan adanya kegiatan peningkatan kemandirian dalam bentuk pelatihan dan pendampingan terkait proses pembuatan aktivator B. bassiana menggunakan prosedur yang dapat diaplikasikan pada skala rumah tangga. Tujuan program ini untuk memperkenalkan prosedur produksi aktivator B. bassiana sehingga dapat meningkatkan pemahaman, kemampuan teknis dan kemandirian dari KPPAH ini. Tahapan kegiatannya meliputi pemetaan level pengetahuan dasar melalui aktivitas focus group discussion (FGD), pelatihan laboratorium dan pendampingan produksi aktivator B. bassiana di lokasi mitra. Hasil menunjukkan bahwa peningkatan kemandirian yang sangat signifikan dalam produksi aktivator (inokulum F2 dan F3) (100%), inkubasi inokulum F2 dan F3 (73,4%), dan mengamati karakteristik inokulum yang siap untuk diaplikasikan (75%). Ditinjau dari segi kemampuan teknis, anggota KPPAH Dadi Makmur menunjukkan tingkat kecakapan yang berbeda, terutama dalam kegiatan produksi inokulum F2 dan F3.[Dadi Makmur is one of farmer communities in Sleman Regency that has applied the biological control actively and continously by utilizing the entomopathogenic fungus, Beauveria bassiana. The main problems found are this fungus production was constrained by the limited supply of activator culture from other party. Therefore, an independency improvement activity, in the form of training and supervision, is urgently needed, particularly related to the production of B. bassiana starter culture using an applicable method for home industry. This program was aimed to introduce the procedure used in the production of starter culture, thus it could improve the understanding, technical skill and the independency of this community. This activity consisted of several steps, such as mapping of basic understanding level through focus group discussion, laboratory training and on-site supervision of B. bassiana starter production. The results recorded a significant increase on people’s independency in the preparation of activator culture (F2 and F3) (100%), incubation of activator culture (73.4%) and characterization of a ready-to-apply inoculum (75%). Based on the technical skill, each member performed various levels of performance, particularly during the preparation of starter culture.]

Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2013 ◽  
Vol 662 ◽  
pp. 315-318
Author(s):  
Rui Xiang Zhao ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Li Li Zhao
Keyword(s):  
Lactobacillus Acidophilus ◽  
Profile Analysis ◽  
Starter Culture ◽  
Low Fat ◽  
Ripening Process ◽  
Texture Profile ◽  
Adjunct Cultures ◽  
Low Fat Cheese ◽  
Texture Characterization

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

scholarly journals Detection and Characterization of Streptococcus thermophilus Bacteriophages by Use of the Antireceptor Gene Sequence

2005 ◽  
Vol 71 (10) ◽  
pp. 6096-6103 ◽  
Author(s):  
Ana G. Binetti ◽  
Beatriz Del Río ◽  
M. Cruz Martín ◽  
Miguel A. Álvarez
Keyword(s):  
Starter Culture ◽  
Dairy Industry ◽  
Pcr Amplification ◽  
Variable Region ◽  
Streptococcus Thermophilus ◽  
Resistance Mechanisms ◽  
Starter Cultures ◽  
Phage Types ◽  
Specific Pcr

ABSTRACT In the dairy industry, the characterization of Streptococcus thermophilus phage types is very important for the selection and use of efficient starter cultures. The aim of this study was to develop a characterization system useful in phage control programs in dairy plants. A comparative study of phages of different origins was initially performed based on their morphology, DNA restriction profiles, DNA homology, structural proteins, packaging mechanisms, and lifestyles and on the presence of a highly conserved DNA fragment of the replication module. However, these traditional criteria were of limited industrial value, mainly because there appeared to be no correlation between these variables and host ranges. We therefore developed a PCR method to amplify VR2, a variable region of the antireceptor gene, which allowed rapid detection of S. thermophilus phages and classification of these phages. This method has a significant advantage over other grouping criteria since our results suggest that there is a correlation between typing profiles and host ranges. This association could be valuable for the dairy industry by allowing a rational starter rotation system to be established and by helping in the selection of more suitable starter culture resistance mechanisms. The method described here is also a useful tool for phage detection, since specific PCR amplification was possible when phage-contaminated milk was used as a template (detection limit, 105 PFU ml−1).

scholarly journals Characterization of Tetracycline-Resistant Streptococcus thermophilus Isolates from Italian Soft Cheeses

2009 ◽  
Vol 75 (12) ◽  
pp. 4224-4229 ◽  
Author(s):  
Lucia Rizzotti ◽  
Federica La Gioia ◽  
Franco Dellaglio ◽  
Sandra Torriani
Keyword(s):  
Molecular Analysis ◽  
Safety Assessment ◽  
Starter Culture ◽  
Streptococcus Thermophilus

ABSTRACT Tetracycline-resistant Streptococcus thermophilus isolates from soft cheeses harbored the genes tet(S), tet(M), and tet(L). Molecular analysis of these genes revealed their expression, localization on plasmids or Tn916-Tn1545 family transposons, and their similarity with published sequences. The study highlights the importance of an accurate safety assessment of using S. thermophilus as a starter culture.

scholarly journals Phenotypic characterization and ecological succession of microorganisms during the fermentation of Cassava and Maize

2020 ◽  
Vol 2 (7A) ◽  
Author(s):  
Michael Ukwuru ◽  
Ome Kalu Achi ◽  
Uchechi Nnambuihe Ekwenye
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Large Population ◽  
Starter Culture ◽  
Morphological Characteristics ◽  
Ecological Succession ◽  
Phenotypic Characterization ◽  
Fermented Foods ◽  
Phenotypic Characteristics

Fermented foods are consumed by a very large population in Africa but the products have many drawbacks ranging from shelf life instability to contamination and toxicity. These foods therefore require an upgrade through improved fermentation processes. This work determined the phenotypic characteristics of the fermenting microorganisms and microbial ecological succession during fermentation of cassava and maize to determine the predominant fermenting microorganisms. Cassava roots and maize grains were fermented using the traditional method of processing them into fufu and ogi for 72 h and 48 h respectively. Samples were drawn every 12 h for analysis. Enumeration and characterization of lactic acid bacteria were carried out on MRS medium with subsequent microscopic examination, physiological, biochemical reaction tests and API 50 CH gallery. Yeast isolates were identified by their morphological characteristics. Thirteen lactic acid bacteria were isolated from the fermenting cassava and 6 from the fermenting maize. The Isolates were Gram positive and catalase negative. Lactobacillus plantarum, L. fermentum and L. pentusus predominated in both fermentations while Candida tropicalis, C. krusei and Saccharomyces cerevisae also predominated in both fermentations. Candida inconspicuo was found only in cassava fermentation. The results of this work revealed the microbial ecology of fermented cassava and maize which is a prerequisite to the understanding needed to develop a multifunctional starter culture for these fermentations for their upgrade. Keywords: Cassava, Maize, Fermentation, lactic acid bacteria, Yeasts.

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