scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

scholarly journals Isolation, Characterization and Antimicrobial Activity of Lactic Acid Bacteria from Local Milk and Milk Products

2016 ◽  
Vol 29 (2) ◽  
pp. 76-82
Author(s):  
Tasneem Chowdhury ◽  
Jannatul Ferdouse
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Bacterial Load ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Bacterial Strains ◽  
Milk Products ◽  
Streptococcus Uberis

In the present study fifteen Lactic Acid Bacteria (LAB) from milk and milk products were isolated, identified and tested for their antagonistic activity. All the samples were found to be acidic with a pH range of 6.0 to 6.8.The collected samples showed higher number of total bacterial load ranging from 3.24´10 5 to 1.04´10 8 cfu/ml. Out of fifteen isolates, nine isolates were found to belong to the genus Lactobacillus and identified as L. casei subsp. pseudoplantarum, L. homohiochii, L. salivarius, L. xylosus, L.fermentum, L.leichmannii , L.heterohiochii, L.casei, and L.plantarum,.The others were found to belong to the genus Streptococcus and identified as S. thermophilus , S. lactis, S. uberis, S.suis, S. faecalis, and S. equnius.The isolates showed antibacterial activity against four gram positive bacteria (Bacillus cereus, B. subtilis, B.megaterium, Staphylococcus aureus) and six gram negative bacteria (Escherichia coli, Shigella dysenteriae, Salmonella typhi, Salmonella paratyphi, Vibrio cholerae and Pseudomonas aeruginosa) by using the disc diffusion method. They also showed their antifungal activity against two fungi (Penicillium sp. and Aspergillus flavus) by modifying poisoned food technique. All of the fifteen isolates were active against one or more test pathogenic bacterial strains. Among them L. homohiochii (TM3/a) showed the highest zone of inhibition (30.3mm) against Salmonella typhi. Lactobacillus spp. showed more antifungal activity than Streptococcus spp. and Streptococcus uberis (TY4 /a) showed the highest antifungal activity (50%) against Penicillium sp.This preliminary work shows the potential application of LAB to improve safety of traditional fermented food and milk products.Bangladesh J Microbiol, Volume 29, Number 2, Dec 2012, pp 76-82

scholarly journals Preparation of fermented sausage by lactic acid bacteria.

1985 ◽  
Vol 59 (1) ◽  
pp. 11-17 ◽  
Author(s):  
Takeo KATO ◽  
Kazushige KANIE ◽  
Ichizo SHIGA ◽  
Yasushi SATO
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Sausage

scholarly journals Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1435
Author(s):  
Hee Seo ◽  
Jae-Han Bae ◽  
Gayun Kim ◽  
Seul-Ah Kim ◽  
Byung Hee Ryu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Rates ◽  
Principal Component ◽  
Fermented Foods ◽  
Suitability Analysis ◽  
Moderate Growth ◽  
Health Promoting ◽  
Highly Correlated ◽  
Type Strains

The use of probiotic starters can improve the sensory and health-promoting properties of fermented foods. This study aimed to evaluate the suitability of probiotic lactic acid bacteria (LAB) as a starter for kimchi fermentation. Seventeen probiotic type strains were tested for their growth rates, volatile aroma compounds, metabolites, and sensory characteristics of kimchi, and their characteristics were compared to those of Leuconostoc (Le.) mesenteroides DRC 1506, a commercial kimchi starter. Among the tested strains, Limosilactobacillus fermentum, Limosilactobacillus reuteri, Lacticaseibacillus rhamnosus, Lacticaseibacillus paracasei, and Ligilactobacillus salivarius exhibited high or moderate growth rates in simulated kimchi juice (SKJ) at 37 °C and 15 °C. When these five strains were inoculated in kimchi and metabolite profiles were analyzed during fermentation using GC/MS and 1H-NMR, data from the principal component analysis (PCA) showed that L. fermentum and L. reuteri were highly correlated with Le. mesenteroides in concentrations of sugar, mannitol, lactate, acetate, and total volatile compounds. Sensory test results also indicated that these three strains showed similar sensory preferences. In conclusion, L. fermentum and L. reuteri can be considered potential candidates as probiotic starters or cocultures to develop health-promoting kimchi products.

scholarly journals Isolation, Identification, and Evaluation of New Lactic Acid Bacteria Strains with Both Cellular Antioxidant and Bile Salt Hydrolase Activities In Vitro

2016 ◽  
Vol 79 (11) ◽  
pp. 1919-1928 ◽  
Author(s):  
SHUANG XU ◽  
TAIGANG LIU ◽  
CHIRAZ AKOREDE IBINKE RADJI ◽  
JING YANG ◽  
LANMING CHEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Genomic Diversity ◽  
Bile Salt Hydrolase ◽  
Fermented Foods ◽  
Intact Cells

ABSTRACT In this study, we analyzed Chinese traditional fermented food to isolate and identify new lactic acid bacteria (LAB) strains with novel functional properties and to evaluate their cellular antioxidant and bile salt hydrolase (BSH) activities in vitro. A sequential screening strategy was developed to efficiently isolate and obtain 261 LAB strains tolerant of bile salt, acid, and H2O2 from nine Chinese traditional fermented foods. Among these strains, 70 were identified as having 2,2-diphenyl-1-picrylhydrazyl radical scavenging and/or BSH activity. These strains belonged to eight species: Enterococcus faecium (33% of the strains), Lactobacillus plantarum (26%), Leuconostoc mesenteroides (14%), Pediococcus pentosaceus (6%), Enterococcus durans (9%), Lactobacillus brevis (9%), Pediococcus ethanolidurans (3%), and Lactobacillus casei (1%). The pulsed-field gel electrophoresis genome fingerprinting profiles of these strains revealed 38 distinct pulsotypes, indicating a high level of genomic diversity among the tested strains. Twenty strains were further evaluated for hydroxyl radical scavenging activity, reducing power, and ferrous ion chelating activity exerted by both viable intact cells and/or intracellular cell-free extracts. Some strains, such as L. plantarum D28 and E. faecium B28, had high levels of both cellular antioxidant and BSH activities in vitro. These strains are promising probiotic components for health-promoting functional foods.

Efficacy of Nisin against Staphylococcus aureus in Experimentally Contaminated Sucuk, a Turkish-Type Fermented Sausage

2009 ◽  
Vol 72 (8) ◽  
pp. 1739-1743 ◽  
Author(s):  
HAMPARSUN HAMPIKYAN
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Aerobic Bacteria ◽  
Fermented Sausage ◽  
Subsequent Storage

Sucuk is a fermented sausage widely consumed in Turkey. The ability of different concentrations of nisin to inhibit Staphylococcus aureus in artificially contaminated sucuk was examined. Sucuk dough was prepared, inoculated with S. aureus ATCC 25923 at a level of 106 CFU/g, and then divided into six equal portions to which different concentrations of nisin (0, 25, 50, 100, 150, 200 μg/g) were added. Microbiological (S. aureus, total mesophilic aerobic bacteria, and lactic acid bacteria) and physicochemical (pH, water activity, and moisture) analyses were conducted initially and after 1, 3, 5, 10, 15, 20, 25, 30, 35, and 45 days. S. aureus populations decreased to below detectable limits in sucuk containing 200 or 150 μg of nisin per g after 30 and 35 days of storage, respectively, whereas S. aureus populations in 45-day-old sucuk containing 0, 25, 50, and 100 μg of nisin per g were 5.36, 5.68, 4.10, and 3.54 log CFU/g, respectively. Hence, the addition of nisin at 150 μg/g or greater to sucuk dough can be used to prevent the growth of S. aureus in sucuk during fermentation and subsequent storage.

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

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