scholarly journals Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production

2018 ◽  
Vol 69 (3) ◽  
pp. 265
Author(s):  
A. Alfonzo ◽  
A. Martorana ◽  
L. Settanni ◽  
M. Matraxia ◽  
O. Corona ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Table Olives ◽  
Acid Fermentation ◽  
Lactobacillus Pentosus ◽  
Ph Values ◽  
Organoleptic Characteristics ◽  
Fermented Product ◽  
And Control

The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease in pH, at ~2.5 units, which occurred in the trial and after inoculation with 106 CFU/mL of starter after acclimatation (EO3) that showed values similar to control C obtained with Lactobacillus pentosus OM13 at a concentration of 107 CFU/mL. After day 3, further decreases in pH of up to 4.30 were observed until day 30, and then these values remained almost constant until the end of process (day 190) when lower pH values were reached for trial EO3 and control C. The results of microbiological dynamics, the changes in VOCs and finally the effect of the processes on the sensory analysis of the fermented product were investigated by multivariate analysis. The acclimatization process and the initial inoculation level influenced the bacterial microflora, aromatic compounds and organoleptic characteristics of the final product. Finally, the trials C, EO2 and EO3 showed higher values (60-80%) of preferences and satisfaction compared to other experimental productions.

scholarly journals Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 17 ◽  
Author(s):  
Dimitrios A. Anagnostopoulos ◽  
Vlasios Goulas ◽  
Eleni Xenofontos ◽  
Christos Vouras ◽  
Nikolaos Nikoloudakis ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salt Concentration ◽  
Starter Culture ◽  
Total Phenolic ◽  
Table Olives ◽  
Acid Fermentation ◽  
Spontaneous Fermentation ◽  
Organoleptic Characteristics ◽  
Nacl Concentration

Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced by spontaneous fermentation, without any chemical debittering. This natural fermentation process remains empirical and variable since it is strongly influenced by physicochemical parameters and microorganism presence in olive drupes. In the present work, Cypriot green cracked table olives were processed directly in brine (natural olives), using three distinct methods: spontaneous fermentation, inoculation with lactic acid bacteria at a 7% or a 10% NaCl concentration. Sensory, physicochemical, and microbiological alterations were monitored at intervals, and major differences were detected across treatments. Results indicated that the predominant microorganisms in the inoculated treatments were lactic acid bacteria, while yeasts predominated in control. As a consequence, starter culture contributed to a crucial effect on olives fermentation, leading to faster acidification and lower pH. This was attributed to a successful lactic acid fermentation, contrasting the acetic and alcoholic fermentation observed in control. Furthermore, it was established that inhibition of enterobacteria growth was achieved in a shorter period and at a significantly lower salt concentration, compared to the spontaneous fermentation. Even though no significant variances were detected in terms of the total phenolic content and antioxidant capacity, the degradation of oleuropein was achieved faster in inoculated treatments, thus, producing higher levels of hydroxytyrosol. Notably, the reduction of salt concentration, in combination with the use of starter, accented novel organoleptic characteristics in the final product, as confirmed from a sensory panel; hence, it becomes obvious that the production of Cypriot table olives at reduced NaCl levels is feasible.

scholarly journals Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

2015 ◽  
Vol 64 (3) ◽  
pp. 265-271 ◽  
Author(s):  
Marina Papadelli ◽  
Georgia Zoumpopoulou ◽  
Marina Georgalaki ◽  
Rania Anastasiou ◽  
Eugenia Manolopoulou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Soluble Sugars ◽  
Starter Culture ◽  
Starter Cultures ◽  
Table Olives ◽  
Spontaneous Fermentation ◽  
Lactobacillus Pentosus ◽  
Economic Significance

The production of Greek-style natural black table olives remains an empirical process relying on spontaneous fermentation despite its economic significance. For this reason producers often resort to increased NaCl concentration of the brine to secure quality of the product. In this study we employ two lactic acid bacteria Leuconostoc mesenteroides subsp. mesenteroides Lm139 and Lactobacillus pentosus DSM 16366 as starters in separate laboratory low salinity fermentations of “Kalamon” cultivar olives, processed according to the Greek-style method. L. mesenteroides subsp. mesenteroides Lm139 was previously isolated from Kalamon olives laboratory spontaneous fermentations, while L. pentosus DSM 16366 was isolated from fermenting green olives prepared according to the Spanish-style method. Spontaneous olives fermentation was also performed as a control. Microbiological and physicochemical analyses of the brines revealed that the use of the starters had a significant effect on the olives fermentation, leading to a faster acidification due to the more efficient consumption of soluble sugars in the brines. The final pH value reached by each starter culture used indicates a successful lactic fermentation. The production of lactic acid by the starters and the concomitant drop of the pH value proved to inhibit enterobacteria in a shorter period of time compared to the spontaneous fermentation. Concluding, the use of either of the two lactic acid bacteria as starters in Greek-style Kalamon olives fermentation could lead to a more controllable fermentation at lower salinities. The resulting product could be of higher quality with extended shelf-life while being at the same time safer for the consumer.

scholarly journals Bacterial inoculant effect on quality of alfalfa silage and haylage

2019 ◽  
Vol 35 (1) ◽  
pp. 85-96
Author(s):  
Snezana Djordjevic ◽  
Violeta Mandic ◽  
Nikola Djordjevic ◽  
Biljana Pavlovic
Keyword(s):  
Lactic Acid ◽  
Nutritive Value ◽  
Starter Culture ◽  
Livestock Production ◽  
Forage Legumes ◽  
Acid Fermentation ◽  
Cattle Farm ◽  
Fermentation Parameters ◽  
High Level

Using of silage and haylage of forage legumes in ruminant nutrition and promotion of promoting proper forage conservation techniques should be an important strategy in livestock production in our country. Forage legumes are difficult to ensile, so it is necessary to apply the starter culture of selected strains of lactic acid bacteria that support the ensiling process and prevent bacterial butyric fermentation and thus contribute to the preservation and improvement of silage and haylage quality. In this paper, the influence of bacterial inoculant ?Silko for alfalfa? on the quality of silage and haylage of alfalfa in two separate trials is presented. The inoculant is a combination of homofermentative lactic bacteria Lactobacillus plantarum and Pediococcus spp. The first-cut alfalfa in the second year was used for silage and haylage. The silage was examined in mini-silos in the laboratory, and the haylage at the cattle farm where the plant material was cuts were collected in experimental silo bags. The treatments were control (untreated silage, i.e. haylage) and silage, i.e. haylage treated with inoculant ?Silko for alfalfa? (rate of 5 ml t-1 fresh material). The silages were analyzed after 90 days, and haylage after 40. The inoculant ?Silko for alfalfa? has been found to maintain the nutritive value of silage and haylage and to improve their chemical, energy and fermentation parameters relative to the control. Since ?Silko for alfalfa? positively affects the correct lactic acid fermentation of silage and haylage and contributes to a lesser loss of nutritional value and energy it is expected that it can promote a high level of productivity of ruminants, and thus contribute to the growth of profit in livestock production.

scholarly journals Application of lactic acid bacteria in green biorefineries

2019 ◽  
Vol 366 (Supplement_1) ◽  
pp. i60-i67
Author(s):  
Mette Lübeck ◽  
Peter Stephensen Lübeck
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Press Cake ◽  
Starter Culture ◽  
Green Plant ◽  
Industrial Applications ◽  
Enzyme Hydrolysis ◽  
Acid Fermentation ◽  
Plant Materials ◽  
Protein Rich

ABSTRACT Lactic acid bacteria (LAB) have extensive industrial applications as producers of lactic acid, as probiotics, as biocontrol agents and as biopreservatives. LAB play a large role in food fermentation and in silage processes, where crops such as grass, legumes, cereals or corn are fermented into high-moisture feed that is storable and can be used to feed cattle, sheep or other ruminants. LAB also have great applications within green biorefineries, with simultaneous production of protein-rich feed for monogastric animals, silage or feed pellets for ruminants and production of lactic acid or specific amino acids. In green biorefineries, fresh or ensiled wet biomass is mechanically fractionated into green juice and solid residues (press cake), where the plant juice, for example, can be used for production of lactic acid using LAB. In a process named ‘ENLAC’, recovery of protein and chlorophyll from silage by simultaneous lactic acid fermentation and enzyme hydrolysis has been developed. Furthermore, a process for protein recovery was recently developed by applying a specific LAB starter culture to green juice from freshly harvested crops. This paper focuses on reviewing LAB for their applications within biorefining of ‘green’ crops such as clover, alfalfa, grasses and other green plant materials.

Studies on the manufacture of sweet cream starter butter: II. Effect of variation in proportion of starter added to cream

1960 ◽  
Vol 27 (1) ◽  
pp. 91-102 ◽  
Author(s):  
F. H. McDowall ◽  
J. A. Singleton ◽  
B. S. Le Heron
Keyword(s):  
Lactic Acid ◽  
Low Temperatures ◽  
Starter Culture ◽  
Skim Milk ◽  
Ph Values ◽  
Commercial Scale ◽  
Increase With Increase ◽  
Keeping Quality ◽  
Higher Temperature

SummaryProduction of diacetyl and acetoin by starters in cold skim-milk and cream was shown to increase with increase in the proportion of starter culture added, with some limitations at the higher rates of starter addition.With Streptococcus diacetilactis starter in skim-milk at 50°F the relation between proportion of starter added and production of diacetyl was linear up to addition at the 4% level, whereas at 43°F it was approximately linear up to the 10% level. At both 50 and 43°F the relation between the proportion of starter added and the production of acetoin was linear up to the 10% level.With Camb starter in skim-milk at both 50 and 43°F there were regular increases in production of diacetyl up to the 4% level of addition, but only minor changes thereafter with increase in the proportion of starter added up to 10%. At both temperatures the maximum production of acetoin was reached with the 7% rate of addition.Production of diacetyl and acetoin in skim-milk was greater at 50°F than at 43°F with both starters for all proportions up to 10%, and it was greater for Str. diacetilactis than for the mixed cultures.Except at the higher rates of addition of starter and at the higher temperature there were no concomitant increases in the acidity of the milk or lowering of the pH values. It appears that at low temperatures production of diacetyl by starters in sweet milk and cream proceeds independently of production of lactic acid.Similar results were obtained in a series of experimental buttermaking trials and some small commercial-scale trials, in which varying proportions of starter were added to creams after pasteurizing and before holding overnight for churning. With the cream-holding temperatures used, mainly 40–50°F, the pH values of the butters were not appreciably lowered by the starter additions to the cream. At all the rates of addition there were with Str. diacetilactis starter higher contents of diacetyl in the butter than with Camb starter. There was no indication of any relationship between the proportion of starter added and the keeping quality of the butter.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

Interactions Between Starter Culture and Raw Material in Lactic Acid Fermentation of Sliced Carrot

LWT ◽  
1994 ◽  
Vol 27 (4) ◽  
pp. 337-341 ◽  
Author(s):  
Thea W. Aukrust ◽  
Hans Blom ◽  
Beate F. Sandtory ◽  
Erik Slinde
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Lactic Acid Fermentation ◽  
Raw Material ◽  
Acid Fermentation

scholarly journals Newly isolated lactic acid bacteria from silage targeting biofilms of foodborne pathogens during milk fermentation

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Elizaveta Gavrilova ◽  
Elizaveta Anisimova ◽  
Alsu Gabdelkhadieva ◽  
Elena Nikitina ◽  
Adel Vafina ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Foodborne Pathogens ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Raw Milk ◽  
Raw Material ◽  
Plant Materials ◽  
Organoleptic Characteristics ◽  
Milk Fermentation

Abstract Background Raw milk, meat and plant materials are subjected to high risks of contamination by various pathogenic bacteria and thus their growth prevention is a great challenge in the food industry. Food fermentation by lactic acid bacteria (LAB) besides changing its organoleptic characteristics also helps to eliminate unfavorable microflora and represses growth of pathogens. To the date only few LABs has been reported to exhibit activity against bacteria embedded in the biofilms characterized by extreme resistance to antimicrobials, high exchange rate with resistance genes and represent high risk factor for foodborne disease development. Results Six novel LAB strains isolated from the clover silage exhibited pronounced antibacterial activity against biofilm embedded pathogens. We show explicitly that these strains demonstrate high acidification rate, completely repress the growth of E. coli, S. aureus and to a lesser extent P. aeruginosa as well as exhibit appropriate probiotic and milk-fermenting properties. Moreover, in contrast to the approved probiotic strain Lactobacillus plantarum 8PA3, the new isolates were able to efficiently eradicate preformed biofilms of these pathogens and prevent bacterial spreading originating from the biofilm. We suggest these strains as potential additives to the pre-cultures of conventional LAB strains as efficient tools targeting foodborne pathogens in order to prevent food contamination from either seeded raw material or biofilm-fouled equipment. Conclusions The AG10 strain identified as L. plantarum demonstrate attractive probiotic and milk fermentation properties as well as high resistance to simulated gastric conditions thus appearing perspective as a starter culture for the prevention of bacterial contamination originating from fouled equipment during milk fermentation.

scholarly journals Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 181 ◽  
Author(s):  
Rui Li ◽  
Qi Ding ◽  
Xin-Huai Zhao
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Physicochemical Properties ◽  
Acid Content ◽  
Titratable Acidity ◽  
Lactobacillus Delbrueckii ◽  
Chemical Compositions ◽  
Acid Fermentation ◽  
Ph Values ◽  
The Impact

The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three prebiotics had an insignificant impact on yoghurt fermentation because all yoghurt samples had similar titratable acidity and similar pH values after their lactic acid fermentation. Regarding the control yoghurt samples without prebiotics usage, the prebiotics-fortified yoghurt samples showed no difference in their main chemical compositions, hardness, syneresis extent, and apparent viscosity (p > 0.05), but had a slightly higher lactic acid content and a viable quantity of starter strains. All yoghurt samples had the same acetic acid content, while propionic and butyric acids were not produced. Yoghurt storage at 4 °C for 21 day gave these yoghurt samples decreased pH values and a viable quantity of starter strains (especially Lactobacillus delbrueckii subsp. bulgaricus) and unchanged acetic acid; however, it increased lactic acid contents. Overall, prebiotics fortification up to 5 g/kg had a completely insignificant impact on the fermentation and quality attributes of yoghurt samples but could possibly improve the health of consumers due to higher dietary fibers and starter strain populations.

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