Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

Hashemi, Seyed Mohammad Bagher; Khaneghah, Amin Mousavi; Kontominas, Michael G.; Eş, Ismail; Sant’Ana, Anderson S.; Martinez, Rafael R; Drider, Djamel

doi:10.1002/jsfa.8329

Cited by 38 publications

(25 citation statements)

References 55 publications

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“…Moreover, some of the antifungal metabolites released by LABs can reduce and inactivate toxins. These metabolites are such as phenolic compounds, Hydroxy fatty acids, Hydrogen peroxide, and Proteinaceous complexes (Gacem & Ould El Hadj-Khelil, 2016;Hashemi, Mousavi Khaneghah, Kontominas, et al, 2017;Salminen et al, 2004).…”

Section: Ac Ti C Acid Bac Teriamentioning

confidence: 99%

“…Several surveys have proved healthfulness effects of consumption of fermented dairy food products including yogurt, cheese, kefir (Hashemi, Mousavi Khaneghah, Barba, et al, 2017;Tamime, 2006) as functional foods due to their valuable nutrients and microbial flora especially their high load of LABs. LAB produce specific components with antimicrobial properties (Hashemi et al, 2018;Hashemi, Mousavi Khaneghah, Barba, et al, 2017;Hashemi, Mousavi Khaneghah, Kontominas, et al, 2017;Wochner et al, 2017), which can significantly inhibit the growth of other pathogenic bacteria and fungal.…”

Section: Introductionmentioning

confidence: 99%

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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One of the most studied mycotoxins is Aflatoxin M1 (AFM1), which as a carcinogen should be eliminated or limited from food products especially dairy products. Among different detoxification methods of AFM1, several strains of lactic acid bacteria (LABs) (particularly Lactobacillus acidophilus and Bifidobacterium spp.) can bind Aflatoxin M1 and furthermore, eliminate them. The principal mechanism of detoxification by LABs is the physical binding to peptidoglycan and polysaccharides present in the bacterial cell wall. This paper reviews the detoxification capability of some LABs strains and the critical roles of factors affecting the binding procedures including LAB strains, optimum incubation time, and the cell concentration of LABs. Practical application This study reviewed the impact of lactic acid bacteria on detoxification of aflatoxin M1. As the high toxicity effect of aflatoxin M1 in food is proved, finding a safe method in order to remove them is crucial. Lactic acid bacterias (LABs) are vastly applied in food science and technology due to their various beneficial effects, being easy manageable and safe technique. LABs were completely efficient in the elimination of aflatoxins in food besides having no potential adverse health/toxic effects.

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Section: Ac Ti C Acid Bac Teriamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fashandi

Abbasi

Khaneghah

2018

J Food Process Preserv

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“…The determination of L. plantarum AF1 cells was done during 24 hr of milk fermentation (0, 4, 8, 12, 16, 20, and 24 hr). It was carried out using MRS agar (Oxoid, UK) following anaerobic incubation at 37 C through 72 hr (Hashemi, Khaneghah, Kontominas, et al, 2017).…”

Section: Determination Of L Plantarum Af1 Cells Through Fermentationmentioning

confidence: 99%

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Gholamhosseinpour

Hashemi

2018

J Food Process Engineering

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The effect of ultrasound (100 W, 30 kHz, 25% amplitude for 5, 10, and 15 min; US) on growth, carbohydrate metabolism, and antioxidant activity of probiotic Lactobacillus plantarum AF1 was investigated during milk fermentation. The antioxidant activity of L. plantarum AF1 was measured by 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), inhibition of the autoxidation of ascorbate, reducing ability, and superoxide anion radical scavenging activity tests. The results indicated that the cell membrane permeability of sonicated samples was increased 88–94% compared to control. Additionally, β‐galactosidase activity and population of Lactobacillus strain increased with increasing ultrasound treatment time during the fermentation after the treatment. However, no significant differences were observed in the final counts of the control and the sonicated samples at the end of fermentation (24 hr). Although the lactose content was decreased significantly (p ≤ .05) by extending sonication time, the amounts of glucose, galactose, and lactic acid enhanced significantly (p ≤ .05) as the time of fermentation and sonication proceeded. The antioxidant activity was also enhanced significantly (p ≤ .05) with increase in sonication time during 24 hr fermentation after the treatment. Therefore, the lowest and the highest antioxidant activities were seen in the control sample and the US‐15 min sonicated milk at the end of fermentation, respectively. Practical applications The dairy industry is seeking methods to increase nutritional and quality of dairy products. Recently, the ultrasound has attracted significant attention in food processing generally because of the recent consumers’ trend toward functional foods. The present study provides an investigation about the efficiency of ultrasound to improve the metabolism and growth of Lactobacillus plantarum during fermentation of milk and therefore increase the quality and antioxidant activity of milk. The results show that ultrasound is a potential technique for improve metabolism of Lactobacillus strain and thus increase antioxidant activity and quality of fermented milk. Consequently, the use of ultrasound will increase the health promoting effects and quality of fermented dairy products. These results will assist in designing ultrasound procedures for optimizing the general quality of fermented milk.

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“…The plates were incubated at 25 AE 1°C for 5 days. The disc diameter of inhibition zones around sterile steel cylinder was determined (Hashemi et al, 2017b).…”

Section: Cell-free Culture Supernatantmentioning

confidence: 99%

“…Antifungal activity of fermented cream samples against A. flavus, A. parasiticus, A. nidulans and A. ochraceus was performed using well diffusion technique according to the method of Hashemi et al (2017b). Aliquot solutions (80 lL) from fermented cream and Potato Dextrose Agar as a culture medium were used.…”

Section: Antifungal Activity Of Fermented Cream Samplesmentioning

confidence: 99%

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M₁ and ochratoxin A

Hashemi

Gholamhosseinpour

2018

Int J of Food Sci Tech

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Summary Aflatoxin M1 (AFM1) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM1 significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM1‐reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg−1). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell‐free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.

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Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

Cited by 38 publications

References 55 publications

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M₁ and ochratoxin A

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Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

Cited by 38 publications

References 55 publications

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M1 by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Ultrasound pretreatment of fermented milk containing probiotic Lactobacillus plantarum AF1: Carbohydrate metabolism and antioxidant activity

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A

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Product

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The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

The detoxification of aflatoxin M₁ by Lactobacillus acidophilus and Bifidobacterium spp.: A review

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M₁ and ochratoxin A