Article

Coeuret, Valérie; Dubernet, Ségolène; Bernardeau, Marion; Guéguen, M.; Vernoux, Jean-Paul

doi:10.1051/lait:2003019

Cited by 154 publications

(29 citation statements)

References 183 publications

(210 reference statements)

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“…cured meat such as salami or pickeled vegetables such as sauerkraut and olives. They are also very common as starter and adjunct cultures of dairy products such as yoghurt and cheese [4]. Food which is claimed to have a beneficial effect on the consumer’s health by using microbial dietary ingredients are known as functional, designer or fortified food containing probiotics [5].…”

Section: Introductionmentioning

confidence: 99%

Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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Over the past decades the use of probiotics in food has increased largely due to the manufacturer’s interest in placing “healthy” food on the market based on the consumer’s ambitions to live healthy. Due to this trend, health benefits of products containing probiotic strains such as lactobacilli are promoted and probiotic strains have been established in many different products with their numbers increasing steadily. Probiotics are used as starter cultures in dairy products such as cheese or yoghurts and in addition they are also utilized in non-dairy products such as fermented vegetables, fermented meat and pharmaceuticals, thereby, covering a large variety of products.To assure quality management, several pheno-, physico- and genotyping methods have been established to unambiguously identify probiotic lactobacilli. These methods are often specific enough to identify the probiotic strains at genus and species levels. However, the probiotic ability is often strain dependent and it is impossible to distinguish strains by basic microbiological methods.Therefore, this review aims to critically summarize and evaluate conventional identification methods for the genus Lactobacillus, complemented by techniques that are currently being developed.

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Section: Introductionmentioning

confidence: 99%

Timely approaches to identify probiotic species of the genus Lactobacillus

et al. 2013

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“…However, these complex and time-consuming methods can underestimate the microbiological diversity of a food ecosystem (Ercolini et al, 2001). On contrast, the nucleic acid-based molecular approaches have proven to be powerful tools for the identification of microbial diversity in food samples (Coeuret et al, 2003). The MALDO-TDF MS identification is a rapid, cost-effective, robust and reliable method (Pavlovic et al, 2013).…”

Section: Identification Of Lactic Acid Bacteriamentioning

confidence: 99%

Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses

Kanak

Yılmaz

2019

Food Sci. Technol

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On this study, 21 traditionally made cheeses were used. A total of 150 lactic acid bacteria (LAB) isolates were obtained from cheeses. 100 of them were identified at genus levels as Leunoconostoc (10), Lactobacillus (46) and Enterococcus (44) using biochemical tests. 71 strains were identified as Enterococcus durans (6), E. faecalis (18), E. faecium (24), E. italicus (2), Lb. brevis (1), Lb. paracasei (2), Lb. plantarum (1), Lactococcus lactis (3), Leuconostoc lactis (1), Leu. mesenteroides (11), and Streptococcus parauberis (2) at species levels using MALDO-TDF MS analysis. 10 of 100 isolates that showed antimicrobial activity were obtained from 21 samples of local cheeses. LAB strains were centrifuged to obtain supernatants in order to investigate two mechanisms. First, unprocessed supernatant was used to examine total antibacterial effect. Second, bacteriocins were obtained from LAB strains isolated using partial purification. The Kirby-Bauer Disk diffusion method was used to compare their antimicrobial activity against six pathogen. On conclusion, the bacteriocin produced from E. faecium shows higher antimicrobial activity than the others, and therefore, it can be used as a biological preservatives to extend shelf life.

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“…It is interesting in theoretical and practical aspects to create probiotic and prebiotic types of products for mass and health nutrition [1]. It is achieved at the expanse of using polycomponent leavens [2], lacto-and bifidobacteria [3,4], food fibers [5] and so on.…”

Section: Introductionmentioning

confidence: 99%

Development of Technology of Semi-Finished Dessert Products Based on Dairy and Fruit-Berry Raw Materials Using the Principles of Colloid Stabilization of Milk

Grynchenko

2018

EUREKA: Life Sciences

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There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of providing colloid stability of the system without its stratification that is conditioned by the low рН values and influence of high temperatures at pasteurization of products. There was offered the method of milk stabilization at low рН values by decreasing the ionic calcium content to 40 % of its initial content. It was proved, that the process of milk decalcification by using sodium alginate allows to increase its acid tolerance and thermal tolerance that becomes a precondition for creating dessert semi-products, based on milk and fruit-berry raw materials. Using methods of the system analysis, there was elaborated the model of the technological system of dessert semi-products, which presents a final product as an integral technological system A, detailed to subsystems D1,…Dn, В, С, according to the developed technological process. There was established an interconnection between separate subsystems and its elements, studied ways of its functioning at macro- (interaction with the external environment) and micro-levels (study of internal characteristics). There was realized the organoleptic evaluation of the quality of products by the descriptive (qualitative) method and by the method of profile analysis (quantitative one). At that the notion of each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated in the determined order by quality and intensity. The characteristic of organoleptic parameters by scales of intensity of separate signs is presented as profile diagrams. There were determined ways of using semi-products in the composition of dessert products. There was developed the principal technological scheme of their production. There was proved the effectiveness of introducing new products in institutions of restaurant economy and food industry.

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Article

Cited by 154 publications

References 183 publications

Timely approaches to identify probiotic species of the genus Lactobacillus

Timely approaches to identify probiotic species of the genus Lactobacillus

Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses

Development of Technology of Semi-Finished Dessert Products Based on Dairy and Fruit-Berry Raw Materials Using the Principles of Colloid Stabilization of Milk

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