Starter Culture Technology: Fermented Foods

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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Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

Journal of Dairy Research ◽

10.1017/s0022029912000040 ◽

2012 ◽

Vol 79 (2) ◽

pp. 201-208 ◽

Cited By ~ 17

Author(s):

Micaela Pescuma ◽

Elvira M. Hébert ◽

Elena Bru ◽

Graciela Font de Valdez ◽

Fernanda Mozzi

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Degradation ◽

Proteolytic Activity ◽

Starter Culture ◽

Whey Proteins ◽

Principal Component ◽

Fermented Foods ◽

Small Peptides

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most byLactobacillus acidophilusCRL 636 andLb. delbrueckiisubsp.bulgaricusCRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.

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Investigation of Some Antibiotic Resistance Genes of Indigenous Lactobacilli Isolated From Traditional Yogurt In Zanjan Province of Iran

10.21203/rs.3.rs-612605/v1 ◽

2021 ◽

Author(s):

Bahare Moghimi ◽

Maryam Ghobadi Dana ◽

Reza Shapouri

Keyword(s):

Antibiotic Resistance ◽

Resistance Genes ◽

Food Chain ◽

Starter Culture ◽

Antibiotic Resistance Genes ◽

Molecular Methods ◽

Diffusion Method ◽

Resistant Bacteria ◽

Fermented Foods ◽

Antibiotic Resistant

Abstract Purpose: Given the increasing use of antibiotics on humans and livestock for treatment or as a growth stimulant, antibiotic resistance has become a general concern. The food chain and specially fermented foods could be a source of antibiotic-resistant bacteria and resistance genes. Lactic Acid Bacteria (LAB) and Lactobacilli are considered safe to use as starter culture or probiotic strains. Recently, however, antibiotic-resistant genes isolated from LABs showed the necessity of setting international regulations to reduce the risk of antibiotic resistance genes transmission via the food chain. The current study aimed to investigate the antibiotic resistance of Lactobacilli isolated from traditional yogurt samples from Zanjan province in Iran.Methods: Lactobacilli characterization and identification were carried out through biochemical and molecular methods. The disk diffusion method was applied to determine phenotype resistance using 13 antibiotic disks resistance genes presence were investigated in the isolates to determine transferability risk, respectively.Results: Based on biochemical and molecular methods, 24 isolates have been identified as Lactobacilli with multiple antibiotic-resistant phenotypes. Vancomycin resistance was a typical phenotype and genotype among isolates. On investigated Lactobacilli chromosome, Tetracycline resistance genes Chloramphenicol (cat), beta-lactam, aminoglycosides (aph (3’)-III), and aadA resistance genes have been detected. While the examined resistance genes have not been detected on the plasmids, they were all on the bacterial chromosome.Conclusion: The results showed that the investigated isolates did not carry the resistance genes on their plasmids. It, therefore, would be a good point since they probably do not transfer resistance genes to other bacteria, and they would be proper candidates to do more investigation for introducing new safe starter culture or probiotic strain to food industries.

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Development of a starter culture for the production of Gari, a traditional African fermented food

10.51415/10321/551 ◽

2010 ◽

Author(s):

◽

Vinodh Aroon Edward

Keyword(s):

Starter Culture ◽

Fermented Food ◽

Starter Cultures ◽

Natural State ◽

Small Scale ◽

Fermented Foods ◽

Technological Properties ◽

Bacterial Strains ◽

Manihot Esculenta Crantz ◽

Freeze Dried

Cassava, (Manihot esculenta Crantz), is used for the production of a variety of West African foods and ranks fourth in the list of major crops in developing countries after rice, wheat and maize. Gari is one of the most popular foods produced from cassava. Cassava may contain high levels of linamarin, a cyanogenic glucoside, which in its natural state is toxic to man. Therefore, some processing methods that can enhance the detoxification of cassava and lead to the improvement of the quality and hygienic safety of the food are vitally important for less toxic products to be obtained. Quality, safety and acceptability of traditional fermented foods may be improved through the use of starter cultures. There has been a trend recently to isolate wild-type strains from traditional products for use as starter cultures in food fermentation. A total of 74 bacterial strains and 21 yeast strains were isolated from a cassava mash fermentation process in a rural village in Benin, West Africa. These strains were assessed, together with 26 strains isolated at the CSIR from cassava samples sent from Benin previously, for phenotypic and technological properties. Twenty four presumptive lactic acid bacteria (LAB) were selected for further phenotypic, genotypic and technological characterization during a research visit to the BFE (now Max Rubner Institute of Nutrition and Food). After assessment, the strains VE 20, VE 36, VE 65b, VE 77 and VE 82 were chosen for further study as starter cultures. These L. plantarum strains were chosen on the basis of predominance and possession of suitable technological properties. The investigation of this study was complemented by further, similar studies on further Gari isolates in Germany by the BFE. That study was done independently from this study, but both studies served to select potential starter cultures for cassava fermentation for the production of Gari, as this was the common goal of the project. Thus, a wider final selection of potential starter cultures was decided on at the project level and this selection was further tested in fermentation experiments. A total of 17 strains were grown in optimized media in 2 L fermenters. These strains were freeze-dried and thereafter tested in lab-scale cassava mash fermentation trials. xiii The strains performed well in the small scale bucket fermentations. There was a rapid acidification evidenced by the increase in titratable acidity, ranging from 1.1 to 1.3 % at 24 hours, and 1.3 to 1.6 % at 48 hours. The effect of the starter was obvious in that it lowered the pH much faster and to lower levels than the control. It appeared that both the processing and starter culture addition played a role in the removal of cyanide during processing of the cassava into Gari. This was evident from the lower cyanide values obtained for fermentations that included starter cultures. The study also showed that especially the L. plantarum group strains could be produced as starter cultures at lower costs than compared to L. fermentum, W. paramesenteroides or L. mesenteroides strains. Overall the results of this study were crucial for the project in showing that a starter culture which is easy and economical to produce and which has the desired attributes is a feasible possibility for application in the field.

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Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

Journal of Food Research ◽

10.5539/jfr.v8n3p103 ◽

2019 ◽

Vol 8 (3) ◽

pp. 103

Author(s):

Calvince Anino ◽

Arnold Onyango ◽

Samuel Imathiu ◽

Julius Maina

Keyword(s):

Common Bean ◽

Starter Culture ◽

Lactobacillus Rhamnosus ◽

Vitamin B1 ◽

Streptococcus Thermophilus ◽

Starter Cultures ◽

Lactobacillus Bulgaricus ◽

Fermented Foods ◽

Raffinose Oligosaccharides ◽

B Complex Vitamins

Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p<0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.

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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Microorganisms ◽

10.3390/microorganisms8101534 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1534

Author(s):

Andrea Comasio ◽

Simon Van Kerrebroeck ◽

Henning Harth ◽

Fabienne Verté ◽

Luc De Vuyst

Keyword(s):

Starter Culture ◽

Gluconobacter Oxydans ◽

Acetic Acid Bacteria ◽

Fermented Food ◽

Starter Cultures ◽

Fermented Foods ◽

Water Mixture ◽

Coagulase Negative Staphylococci ◽

Fermented Sausage ◽

Different Strains

Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. Limosilactobacillus fermentum IMDO 222 (fermented cocoa pulp-bean mass isolate) and Latilactobacillus sakei CTC 494 (fermented sausage isolate) seemed to be promising candidates as sourdough starter culture strains, as were the AAB strains Acetobacter pasteurianus IMDO 386B and Gluconobacter oxydans IMDO A845 (both isolated from fermented cocoa pulp-bean mass), due to their competitiveness in the wheat flour-water mixtures. Wheat breads made with G. oxydans IMDO A845 sourdoughs were significantly darker than reference wheat breads.

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Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods – A review

Food Bioscience ◽

10.1016/j.fbio.2017.11.003 ◽

2018 ◽

Vol 21 ◽

pp. 34-44 ◽

Cited By ~ 53

Author(s):

Digambar Kavitake ◽

Sujatha Kandasamy ◽

Palanisamy Bruntha Devi ◽

Prathapkumar Halady Shetty

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Culture ◽

Fermented Foods ◽

Recent Developments

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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18052544 ◽

2021 ◽

Vol 18 (5) ◽

pp. 2544

Author(s):

Juan García-Díez ◽

Cristina Saraiva

Keyword(s):

Lactic Acid ◽

Starter Culture ◽

Starter Cultures ◽

Animal Origin ◽

Single Type ◽

Fermented Foods ◽

Meat Industry ◽

Main Function ◽

Chemical Safety ◽

Polycyclic Aromatic

Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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

Access Microbiology ◽

10.1099/acmi.ac2020.po1027 ◽

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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The effect of probiotics as a starter culture for producing yogurt

BCIT Environmental Public Health Journal ◽

10.47339/ephj.2019.41 ◽

2019 ◽

Author(s):

SungHoo Jegal ◽

BCIT School of Health Sciences, Environmental Health ◽

Helen Heacock ◽

Aljosa Trmcic ◽

Fred Shaw

Keyword(s):

Incubation Period ◽

Starter Culture ◽

Nutrient Content ◽

Control Group ◽

Fermented Foods ◽

Control Groups ◽

Positive Health ◽

Three Samples ◽

Freeze Dried

Background: Many comprising studies showed that probiotics can manifest antimicrobial activity. Due to positive health effects of probiotics, they have been added in a fermentation of various foods to increase the nutrient content and to improve the quality of the foods. Furthermore, probiotics are used as a starter culture for several fermented foods like a yogurt. Probiotics may contain strains that are capable of initiating fermentation of the foods, however, a safety of the foods is not certain. Therefore, the study is done to analyze use of probiotics as a starter culture for a yogurt. Methods: The study was designed to analyze the pH pattern of three different yogurt groups (control, commercial starter culture, and probiotics). Each group had three samples that were made using Dairyland 2% milk and corresponding cultures. The control group samples were not inoculated with any culture. The commercial starter culture group samples were inoculated with Yogourtmet Freeze-Dried Starter and the probiotics group samples were inoculated with probiotic capsule, Jamieson 10 Billion Probiotic. The samples were incubated for 7 hours and every 45 minutes the pH was measured using Hanna Professional Portable Yogurt pH Meter. Results: The statistical analysis of the pH measurement showed significant different between the control groups and other two groups. The control group samples pH decreased a bit, but it was not enough to turn the samples to a yogurt. The pH pattern of the commercial group samples showed rapid decrease in pH after 180 minutes and the average pH of the last reading was 4.10. The pH of the probiotics group samples decreased linearly, and the average pH of the last reading was 4.58. Conclusions: The commercial starter culture and the probiotics group samples initiated fermentation and enough acidification occurred to decrease the pH below 4.6. With 7 hours of incubation period, the probiotics group samples just met the pH that makes the yogurt safe to consume. Therefore, the use of the probiotics as a starter culture for producing yogurt can be suggested with adequate incubation period.

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