Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Edward, Vinodh; Huch, Melanie; Dortu, C.; Thonart, Philippe; Egounlety, M.; Zyl, Petrus Jakobus van; Singh, Suren; Holzapfel, Wilhelm H.; Franz, Charles M. A. P.

doi:10.1016/j.foodcont.2010.09.008

Cited by 22 publications

(21 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Two successive inoculations were performed: (1) the stock cultures were inoculated into 5-mL sterilized mMRS media at 5% v/v and incubated at 30℃ for 12 h without agitation; (2) inoculated 5% v/v of the above cultures into 100-mL mMRS media in a 200-mL Erlenmeyer flask, then incubated at 30℃ for 8 h without agitation (approx. 10 7 CFU mL _ 1 ); these media were used as the seed cultures and then transferred into a 3.7 L Biostat B (B. Braun Biotech International, Melsungen, Germany) fermenter (Edward, et al, 2011). The high cell-density cultivation of Lb.…”

Section: Preparation Of Seed Cultures and High Cell-density Cultivationmentioning

confidence: 99%

“…Cell viability in the fermentation broth was assessed by plate counting method on mMRS agar, which was performed by transferring 0.1 mL of bacterial suspension to 0.9 mL 0.85% w/v physiological saline, diluting this sample in a ten-fold series, subsequently spread plating on mMRS agar, and incubating plates at 30℃ for 48 h. The biomass was estimated by measuring the dry weight; the cells were harvested by centrifugating at 6, 000 rpm at 4℃ for 15 min and washed twice with 0.85% physiological saline; the obtained pellet was dried at 80℃ for circa (ca.) 4 h and weighed (Edward, et al, 2011). Glucose concentration was determined by using a glucose oxidase method according to Keilin et al (1948).…”

Section: Preparation Of Seed Cultures and High Cell-density Cultivationmentioning

confidence: 99%

“…The number of viable counts decreased after lowtemperature vacuum drying, and a similar result was obtained by Jagannath et al (2010), who reported higher cell losses with 2 _ 3 log cycle reductions after low-temperature vacuum drying in the CFU compared with the original cell suspension in the case of all lactic acid bacteria. However, the level of cell viability after lowtemperature vacuum drying varied according to numerous factors including the strain and the efficacy of the protective agents used (Edward, et al, 2011;Hongpattarakere, et al, 2013;Jagannath, et al, 2010;Vinderola, et al, 2012). According to the orthogonal experimental design methodology (Shown in the microorganism proteins to improve the stabilisation of protein structure; (b) the ability of retaining amounts of residue moisture was improved during freeze-drying.…”

Section: Effects Of Different Cryoprotectant Addition On the Survivalmentioning

confidence: 99%

See 2 more Smart Citations

Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying

Hou

Wang

Yan

et al. 2016

FSTR

View full text Add to dashboard Cite

With the predominance of producing γ-aminobutyric acid (GABA) in milk fermentation as basis, the objective of this study was to investigate the production of high-vitality starter cultures by Lactobacillus plantarum NDC 75017. of fermented milk,which showed a higher cell viability and stability after stored at 4℃ in 210 days. Based on our result, the high-viability starter cultures could be easily and economically produced.

show abstract

Section: Preparation Of Seed Cultures and High Cell-density Cultivationmentioning

confidence: 99%

Section: Preparation Of Seed Cultures and High Cell-density Cultivationmentioning

confidence: 99%

Section: Effects Of Different Cryoprotectant Addition On the Survivalmentioning

confidence: 99%

See 1 more Smart Citation

Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying

Hou

Wang

Yan

et al. 2016

FSTR

View full text Add to dashboard Cite

show abstract

“…plantarum BFE 6710 strain grown as a stab culture was provided by the Max Rubner-Institut (Karlsruhe, Germany), 5 and was routinely grown in Lactobacilli de Man, Rogosa and Sharpe (MRS) broth (Difco ™ , Sparks, MD, USA) at 32 ºC for 24 h underaerobic conditions. After growth, culture was placed in a cryo tube with a final concentration of 20% glycerol and stored at -72 ºC for further use (stock culture).…”

Section: Cultures: Propagation and Storagementioning

confidence: 99%

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

Rosales-Soto¹,

Ross²,

Younce³

et al. 2016

Adv Food Technol Nutr Sci Open J

View full text Add to dashboard Cite

The aim of this study was to investigate the effects of fermentation with Lactobacillus plantarum strain 6710, on protein-and pro-vitamin A-fortified and wild type cassava flours for production of cooked fufu. Results: Physico-chemical analysis of fufu flour and cooked fufu were accomplished. Pasting properties determined that non-inoculated zeolin fortified cassava flour at 0 h of fermentation will cook rapidly due to its low pasting temperature. Volatiles such as acetic acid, hexanal, nonanal and decanal were detected in most samples. A trained sensory panel determined no impact of sample type on cooked fufu aroma. Conclusion: This study showed that it is possible to make a product similar to cooked fufu with protein and/or pro-vitamin A fortified cassava flours inoculated with Lactobacillus plantarum.

show abstract

“…Since this is strain dependent, a strain's survival during freeze drying and storage must be studied before further development as a starter culture (Edward et al, 2011). The growth rate of a particular strain is another important aspect.…”

Section: Criteria For Selection Of Strains As Starter Culturementioning

confidence: 99%

Microbiota of table olive fermentations and criteria of selection for their use as starters

Heperkan¹

2013

Front. Microbiol.

View full text Add to dashboard Cite

Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least in some types of natural green olives during fermentation. There have been significant advances recently in understanding the process to produce olives, especially the role of lactic acid bacteria and yeasts including biofilm formation on olive surfaces by these organisms. The purpose of this paper is to review the latest developments regarding the microbiota of olives on the basis of olive types, their role on the fermentation process, the interaction between both group of microorganisms and the olive surface, the possibility to use starter cultures and the criteria to select appropriate cultures.

show abstract

Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations

Cited by 22 publications

References 24 publications

Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying

Production for High-vitality Starter Culture of <i>Lactobacillus plantarum</i> NDC 75017 by High Cell-density Cultivation and Low-temperature Vacuum Drying

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

Microbiota of table olive fermentations and criteria of selection for their use as starters

Contact Info

Product

Resources

About