Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation

Soro-Yao, Amenan A.; Aka, Solange; Thonart, Philippe; Djè, Kouakou Martin

doi:10.2174/1874070701408010001

Cited by 10 publications

(12 citation statements)

References 8 publications

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“…Moreover, the pH control allowed us to achieve comparable doubling time values to those obtained by Soro-Yao et al [30] during the fermentation of MRS broth using Lactobacillus plantarum and Lactococcus spp. (1.33 and 1.22 h, respectively).…”

Section: Fermentation Parameterssupporting

confidence: 52%

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Cante

Gallo

Nigro³

et al. 2021

Applied Sciences

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The mathematical modeling of fermentation processes allows for the formulation of predictions about the kinetics of biomass growth and metabolite production as well as setting or verifying the best operative conditions in view of the economical convenience of the process. For this purpose, we performed a kinetic study of a rice flour fermentation process using Lactobacillus paracasei CBA L74 with and without pH control; the pH value was set to 5.8 under pH control. Monod, Logistic, and Contois models were proposed to describe the bacterial growth rate in both conditions. The best mathematical model, which was able to describe the experimental data obtained without pH control, was the Contois model, as the specific growth rate was influenced by both the glucose reduction (from 14.31 g/L to 10.22 g/L) and the biomass production (2 log growth) that occurred during fermentation. Conversely, when pH control was implemented, both Monod and Contois models satisfactorily described the specific growth rate trend. The estimated kinetic parameters confirmed that biomass production (2 log growth) and glucose consumption (from 14.31 g/L to 6.06 g/L) did not affect the microorganism’s growth capacity when the fermenting medium was maintained at an optimal pH. The lactic acid production rate described by the Luedeking–Piret model did not appear to be linked to growth in the absence of pH control while, on the other hand, this model was unsuitable for describing the experimental lactic acid concentration when pH control was applied. The kinetic modeling of lactic acid production and the percentage of added glucose in the protocol with controlled pH will be optimized in the future.

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Section: Fermentation Parameterssupporting

confidence: 52%

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Cante

Gallo

Nigro³

et al. 2021

Applied Sciences

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“…The selection of LAB as starter cultures for cereal fermentation is a complex process, involving the evaluation of some desired metabolic traits and technological performances such as rapid acidification, rapid growth, production of antimicrobial compounds, reduction of hygienic risks [7,12,13]. When the lactic acid bacteria were used as single starter cultures in the sorghum wort for fermentations, pH of this dropped significantly at the end of fermentation whereas the titratable acidity increased.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

Aka

Tano

Kouakou-Kouamé

et al. 2020

GSC Biol. and Pharm. Sci.

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Twenty-three lactic acid bacteria (LAB) previously isolated from tchapalo process were evaluated as single starter cultures for traditional Ivoirian beverages production. These LAB were inoculated separately into sorghum wort and fermented at 30 °C for 12 h. During fermentations, pH, titratable acidity, and LAB growth were determined. After that, the six better bacteria had been used to produce controlled sour wort, sweet wort and tchapalo. Then, pH, titratable acidity, total soluble solids, and organic acids were analyzed. Their antimicrobial activities also were tested. Within 6 h of fermentation, out of twenty-three bacteria, only six (26.08%) of strains namely L. fermentum strains S6, S42 and S45, P. acidilactici strains S7 and S52 and P. pentosaceus strain S5 accelerated fermentation by dropping of ΔpH to ≥ 1.5 units and increasing of ΔAT to ≥ 0.15%. Lactobacillus fermentum strain S6 carried out his exponential growth rate from 0.18 log CFU/mL to 2.67 log CFU/mL during 2 to 6 h. The sour wort obtained by using of these strains were like those of controls. Tartaric and lactic acids were detected in all the fermented beverages with single starter cultures with a predominance of lactic acid, but their contents varied according to starter cultures. Some sweet wort and tchapalo produced with single starter cultures were able to inhibit the growth of Escherichia coli, Salmonella typhi and Staphylococcus aureus. These six LAB would be used single to improve safety of sweet wort and tchapalo.

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“…Beberapa cara yang kerap digunakan dalam teknik pengawetan kultur adalah dengan melakukan aplikasi pembekuan, pengeringan sederhana, oven biasa, oven vakum, pengeringan semprot, pengeringan dengan aliran fluida, pengeringan beku dan dengan cara menyublimasi cairan dari produk beku atau yang lebih dikenal juga dengan liofilisasi (Fu dan Etzel, 1995;Nuraida et al, 1995;Harmayani et al, 2001;Morgan et al,2006;Soro-Yao et al,2014).…”

Section: Pendahuluanunclassified

Kajian Pustaka Teknik Pengeringan Semprot (Spray Drying) Untuk Pengawetan Dan Produksi Probiotik

Seveline

2018

JAH

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Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.Produksi probiotik dengan penggunaan teknik kering semprot merupakan salah satu cara dalam mengawetkan kultur bakteri. Dalam penggunaan teknik pengering semprot ini perlu dititik beratkan pada bahan penyalut, suhu inlet dan outlet serta variabel-variabel lainnya. Proses perubahan dalam teknik pengeringan semprot mengubah fase cairan menjadi fase kering (padatan).Teknik pengeringan semprot adalah salah satu teknik yang menghasilkan produk yang lebih baik, lebih mudah penanganannya, waktunya lebih singkat, proses produksi yang lebih sederhana dan tentu saja harganya yang relatif lebih murah. Penelitian mengenai bakteri asam laktat telah dilakukan sampai sekarang baik dari isolasi dan karakterisasinya sampai bakteri asam laktat yang memiliki potensi sebagai probiotik. Probiotik merupakan produk pangan yang dapat meningkatkan dan menjaga kesetimbangan saluran pencernaan. Untuk dapat bersifat probiotik maka beberapa syarat diperlukan.

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Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation

Cited by 10 publications

References 8 publications

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Mathematical Modeling of Lactobacillus paracasei CBA L74 Growth during Rice Flour Fermentation Performed with and without pH Control

Evaluation of potential lactic acid bacteria single starter cultures for production of traditional Ivoirian cereal beverages

Kajian Pustaka Teknik Pengeringan Semprot (Spray Drying) Untuk Pengawetan Dan Produksi Probiotik

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