scholarly journals Viability and Antifungal Activity of Lactobacillus plantarum HL-15 Oven Dried Culture during Storage

2020 ◽  
Vol 2 ◽  
pp. 00009
Author(s):  
Tri Marwati ◽  
Titiek F. Djaafar ◽  
Evelyn E. Setiawan ◽  
Tyas Utami ◽  
Endang S. Rahayu
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Aluminum Foil ◽  
Rice Flour ◽  
Viable Cells

<div>Lactobacillus plantarum HL-15 has the ability to inhibit the growth of mycotoxin-producing fungi. To support the application of the use of these cultures, a study was carried out aimed at producing dry L. plantarum HL-15 and observing its stability during storage. Production of dry culture begins with fermentation of L. plantarum HL-15 then centrifugation is carried out to obtain pellets. Pellets were mixed with fillers (rice flour or tapioca) with a ratio of pellets: fillers (10%) = 1: 1 (v / v) and then dried. The drying machine used is an oven with a temperature of 45 ° C for 20 hours. The dry culture was packaged in aluminum foil and sealed and then stored at 4 ° C. The result showed that viable cells of oven-dried L. plantarum HL-15 with rice filler was &lt;4log CFU/g and oven-dried culture with tapioca filler was 8,94 log CFU/g. The viability of oven-dried L. plantarum HL-15 decreased during two-month storage.&nbsp;</div>

scholarly journals Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Foods ◽  
2017 ◽  
Vol 6 (12) ◽  
pp. 110 ◽  
Author(s):  
Pasquale Russo ◽  
Clara Fares ◽  
Angela Longo ◽  
Giuseppe Spano ◽  
Vittorio Capozzi
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Bread Production

scholarly journals Application of lactic acid bacteria for production of fermented beverages based on rice flour

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 458-463 ◽  
Author(s):  
M. Magala ◽  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Greifová ◽  
J. Hojerová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bifidobacterium Longum ◽  
Lactobacillus Brevis ◽  
Rice Flour ◽  
Total Acidity ◽  
Cell Counts ◽  
Fermented Beverage ◽  
Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&ndash;5.17 to 3.74&ndash;4.35. At the same time, total acidity increased (1.28&ndash;2.59&nbsp;g/l) due to lactic acid (0.59&ndash;2.76 g/l) and acetic acid (0.11&ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

scholarly journals Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3

2015 ◽  
Vol 22 (3) ◽  
pp. 392-398 ◽  
Author(s):  
Hye-Mi Park ◽  
Dae-Hoon Lee ◽  
Yoo-Seok Jeong ◽  
Hee-Kyoung Jung ◽  
Jae-Gon Cho ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Lactobacillus Plantarum ◽  
Rice Flour ◽  
Spray Dried

scholarly journals Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage

2020 ◽  
Author(s):  
Mahboubeh Kalantarmahdavi ◽  
Saeid Khanzadi ◽  
Amir Salari
Keyword(s):  
Lactobacillus Plantarum ◽  
Food Packaging ◽  
Ph Value ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Edible Film ◽  
Probiotic Bacteria ◽  
Minimum Requirement ◽  
Viable Cells ◽  
Significant Difference

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage. Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control. Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.

Genome shuffling of Lactobacillus plantarum for improving antifungal activity

Food Control ◽  
2013 ◽  
Vol 32 (2) ◽  
pp. 341-347 ◽  
Author(s):  
HaiKuan Wang ◽  
Yao Sun ◽  
Chong Chen ◽  
Zhe Sun ◽  
YanChao Zhou ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Genome Shuffling

scholarly journals Dried Fruit Matrices Incorporated with a Probiotic Strain of Lactobacillus plantarum

2014 ◽  
Vol 3 (1) ◽  
Author(s):  
Catarina Ribeiro ◽  
Ricardo Freixo ◽  
Joana Silva ◽  
Paul Gibbs ◽  
Alcina Morais ◽  
...  
Keyword(s):  
Cell Survival ◽  
Lactobacillus Plantarum ◽  
Room Temperature ◽  
Fruits And Vegetables ◽  
Probiotic Strain ◽  
Viable Cells ◽  
Dried Fruit ◽  
Delivery Vehicles ◽  
Food Matrices ◽  
Storage Times

The development of fruits and vegetables containing probiotics is a topic of great interest and popularity for health-conscious consumers. The aim of this study was to evaluate the possibility of using dried fruit matrices as delivery vehicles for probiotics. Different fruits — kiwi, mango, strawberry, pineapple, banana — were used as food matrices to test the viability of a strain of Lactobacillus plantarum, which was determined after drying at 40ºC and at different storage times. Cell survival after drying decreased by ca. 1 log in banana and strawberry, to 3 log, for kiwi. The bacterial numbers in banana and strawberry dried pieces at the time of storage at room temperature and 4ºC were approximately 107 cfu/g. After 37 days storage at room temperature, no viable counts were observed in any of the fruits studied. However, at 4ºC after this period of time, viable cells were detected for all the fruits (1.9x106 cfu/g, 1.5x105 cfu/g 1.5x105 cfu/g, 4.7x104 cfu/g 8.0x103 cfu/g, for strawberry, banana, kiwi, mango and pineapple, respectively).

Purification and Characterization of Antifungal δ-Dodecalactone from Lactobacillus plantarum AF1 Isolated from Kimchi

2011 ◽  
Vol 74 (4) ◽  
pp. 651-657 ◽  
Author(s):  
E. J. YANG ◽  
Y.-S. KIM ◽  
H. C. CHANG
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
High Performance ◽  
Solid Phase ◽  
Gas Chromatography Mass Spectrometry ◽  
Chromatographic Retention ◽  
Antifungal Compound ◽  
Yeast Strains ◽  
Organoleptic Characteristics

The aim of this study was to purify and identify an antifungal compound from Lactobacillus plantarum AF1, which was isolated from kimchi. The antifungal compound was purified by solid-phase extraction and recycling preparative high-performance liquid chromatography, and its structure was elucidated by using gas chromatography–mass spectrometry (GC-MS). The active compound from L. plantarum AF1 was confirmed to be δ-dodecalactone (molecular weight, 198.3) by comparison of its gas chromatographic retention time with the mass spectrum of standard δ-dodecalactone. The MICs of δ-dodecalactone against various fungi and bacteria ranged from 350 to 6,250 μg/ml. δ-Dodecalactone showed strong antifungal activity against molds Aspergillus flavus, A. fumigatus, A. petrakii, A. ochraceus, A. nidulans, and Penicillium roqueforti. The three tested yeast strains of Candida albicans were more resistant than the molds. Antibacterial activity was evident but less potent than the antifungal activity. δ-Dodecalactone produced pleasurable (fruity) organoleptic characteristics. The results indicate the potential of the δ-dodecalactone produced by L. plantarum AF1 as a biopreservative and flavoring compound, as well as a biosafe remedy for candidiasis.

Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds

Food Control ◽  
2020 ◽  
Vol 109 ◽  
pp. 106898 ◽  
Author(s):  
Belal J. Muhialdin ◽  
Hussein L. Algboory ◽  
Hana Kadum ◽  
Nameer K. Mohammed ◽  
Nazamid Saari ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Lactobacillus Plantarum ◽  
Aspergillus Flavus ◽  
Activity Determination ◽  
Maize Seeds
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