Growth Parameters of Probiotic Strain<i>Lactobacillus Plantarum</i>, Isolated from Traditional White Cheese

Georgieva, Ralitsa; Koleva, Petya; Nikolova, Dilyana; Yankov, D.; Danova, Svetla

doi:10.1080/13102818.2009.10818558

“…The examined eight different species produced different quantities of LA. In our study, Lactobacillus plantarum demonstrated the highest production of LA that corresponds with the study of Georgieva et al [26], in which the strain of Lactobacillus plantarum produced 13.68 g/L LA in MRS broth in 2% glucose medium. Lactobacillus delbrueski, ss lactis produced 17.88g/L LA that was lower in comparison with the findings of Nakano et al [27].…”

Section: Life Sciences Researchsupporting

confidence: 57%

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

2017

ELSR

3

0

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In this study, a simple and reliable HPLC procedure has been developed for determination of lactic acid (LA) in liquid bacterial cultures. The lactic acid concentration is used as a criterion for strain selection. Eight LAB strains have been isolated from silage inoculants and food grade rice seeds. All strains showed the potential to produce more than 0.1 g/L LA, three strains produced LA above 0.8g/L, and one strain has the potential to produce 2.94g/L LA.

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“…In selecting probiotic bacteria for industrial manufacturing processes, safety, functional and technological characteristics should be considered. Functional properties include the viability of cells, stability of the cells within a food matrix, strain characteristics and fermentation technology (21,22). Our results support the hypothesis that the tomato medium contains the essential nutrients to support the growth of lactobacilli and can be directly used as a fermentation substrate for probiotic lactic acid bacteria.…”

Section: Characterisation Of Fermented Tomato Pulp Powdersupporting

confidence: 77%

“…2). (20,21). In selecting probiotic bacteria for industrial manufacturing processes, safety, functional and technological characteristics should be considered.…”

Section: Characterisation Of Fermented Tomato Pulp Powdermentioning

confidence: 99%

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

Bartkienė¹,

Juodeikienė²,

Žadeikė³

et al. 2015

Food Technol. Biotechnol.

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SummaryIn this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

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“…Many authors consider the number of probiotic cells in a food item required to benefi t health to be between 10 (20,21). In selecting probiotic bacteria for industrial manufacturing processes, safety, functional and technological characteristics should be considered.…”

Section: Characterisation Of Fermented Tomato Pulp Powdermentioning

confidence: 99%

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

Bartkienė

¹

,

Juodeikienė

²

,

Žadeikė

³

et al. 2015

Food Technol. Biotechnol.

View full text Add to dashboard Cite

SummaryIn this study, the infl uence of lactic acid fermentation on the quality of tomato powder was evaluated. The eff ect of adding fermented tomato powder to ready-to-cook minced pork meat to improve its nutritional value and sensory characteristics was also analysed. The cell growth of Lactobacillus sakei (7.53 log CFU/g) was more intense in the medium containing tomato powder, compared to the growth of Pediococcus pentosaceus (6.35 log CFU/g) during 24 h of fermentation; however, higher acidity (pH=4.1) was observed in the tomato powder samples fermented with Pediococcus pentosaceus. The spontaneous fermentation of tomato powder reduced cell growth by 38 % and pH values slightly increased to 4.17, compared to the fermentation with pure LAB. The lactofermentation of tomato powder increased the average β-carotene and lycopene mass fractions by 43.9 and 50.2 %, respectively, compared with the nonfermented samples. Lycopene and β-carotene contents in the ready-to-cook minced pork meat were proportional to the added tomato powder (10 and 30 %). Aft er cooking, β-carotene and lycopene contents decreased, on average, by 24.2 and 41.2 %, respectively. The highest loss (up to 49.2 %) of carotenoids was found in samples with 30 % nonfermented tomato powder. Tomato powder fermented with 10 % Lactobacillus sakei KTU05-6 can be recommended as both a colouring agent and a source of lycopene in the preparation of ready-to-cook minced pork meat.

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Growth Parameters of Probiotic StrainLactobacillus Plantarum, Isolated from Traditional White Cheese

Cited by 20 publications

References 11 publications

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

Comparative study on lactic acid production of different lactic acid bacteria through RP-HPLC method

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement

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