Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds

Gupta, Sudeep; Abu‐Ghannam, Nissreen; Scannell, Amalia G. M.

doi:10.1016/j.fbp.2010.10.001

Cited by 89 publications

(67 citation statements)

References 47 publications

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“…This disruption led to a much lower growth rate estimated for aerobic growth than for microaerobic and static growth (data not shown). This lower growth rate in aerobic growth was also reported in a previous study with L. plantarum ATCC 8014 and L. plantarum P5 (52,53). In our study, the growth disruption during the exponential phase was only observed for strain FBR26, because no difference in growth kinetics was observed from the other nine L. plantarum strains, including strain WCFS1 in the three different incubation conditions.…”

Section: Discussionsupporting

confidence: 42%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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b ABSTRACTThe presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in max was similar (P > 0.05) to reproduction variability as a function of pH, a w , and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pH min was between 3.2 and 3.5, the a w,min was between 0.936 and 0.953, the [HLa max ], at pH 4.5, was between 29 and 38 mM, and the T min was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ϳ2-log 10 differences in growth between the most and least robust strains and >10-log 10 differences after thermal treatment. IMPORTANCEAccurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain. Spoilage microorganisms are of interest for the food industry since their presence and growth in food products might cause decay and might contribute to undesired food product loss. Lactic acid bacteria are an important group of spoilage microorganisms and are abundant in the environment. They can be found in diverse niches (1) and are commonly isolated from plant and plant material (2), soil (3), silage (4), meat (5), vegetables (6), and milk (7...

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Section: Discussionsupporting

confidence: 42%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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“…L. plantarum is probably the most advantageous of the more commonly used bacteria for the conversion of lactose to lactic acid. L. plantarum is often used as a starter culture in the production of fermented commodities such as sausage, cucumber pickles and silage (Gupta, Abu-Ghannam, & Scanell, 2011). However, very few studies have been conducted on the fermentation kinetics of L. plantarum in vegetable substrates.…”

Section: Introductionmentioning

confidence: 99%

Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices

Sharma

Mishra

2014

LWT - Food Science and Technology

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“…In addition to the presence of some of the components which have potential benefits for the human body, the presence of dietary fibers provides some technological advantages for the use of marine algae as ingredients in food products such as meat products. The presence of these prebiotics can also be used to support the growth of lactic acid bacteria using seaweed broth as a sole source of nutrition (Gupta, Abu-Ghannam, & Scannell, 2010b) and subsequently probiotics that can benefit human health. Thus, seaweeds have the potential to be used as a functional food ingredient or as a nutraceutical.…”

Section: Health Benefit Due To Consumption Of Seaweed Dietary Fibersmentioning

confidence: 99%

Bioactive potential and possible health effects of edible brown seaweeds

Gupta¹,

Abu‐Ghannam²

2011

Trends in Food Science & Technology

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507

292

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Marine macroalgae (seaweeds) are rich in bioactive compounds that could potentially be exploited as functional ingredients for both human and animal health applications. Despite the intensive efforts that are being made to isolate and identify new compounds with potential medicinal, health or pharmaceutical activities, very few compounds with real potency are available. Bioactive compounds that are most extensively researched include sulfated polysaccharides, phlorotannins and diterpenes. These compounds have been reported to possess strong anti-viral, anti-tumor and anti-cancer properties. At the same time, the prebiotic health potential of the polysaccharides from seaweeds is also increasingly being studied either by feeding whole seaweeds or purified polysaccharides to laboratory and farm animals. The present review discusses the pharmaceutical, health and research potential of different bioactive compounds present in brown seaweeds.

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Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds

Cited by 89 publications

References 47 publications

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Unstructured kinetic modeling of growth and lactic acid production by Lactobacillus plantarum NCDC 414 during fermentation of vegetable juices

Bioactive potential and possible health effects of edible brown seaweeds

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