Identification of lactic acid bacteria and yeast from boza

Botes, Angela; Todorov, Svetoslav Dimitrov; Mollendorff, Johan W. von; Botha, Alfred; Dicks, Leon M. T.

doi:10.1016/j.procbio.2006.07.015

Cited by 82 publications

(36 citation statements)

References 16 publications

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“…The results were compared with fi ndings of similar studies on naturally fermented milks from various parts of the world. Both LAB and yeasts contents in kurut were much higher than those of the other types of traditional naturally fermented milk (Abdelgadir et al, 2001;An et al, 2004;Botes et al, 2007;Duan et al, 2008;Gadaga et al, 2000;Mathara et al, 2004;Naersong et al, 1996; Wa- , 2008). The composition of yak milk and environmental factors may be the major reason infl uencing the characteristics of the predominant native microbiota in kurut .…”

Section: Discussionmentioning

confidence: 91%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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Forty-three samples of kurut, a kind of traditional naturally-fermented yak milk, were collected in Qinghai, China. One hundred and forty-eight lactic acid bacterial (LAB) strains were isolated and identifi ed from the kurut samples according to phenotypic characterization and 16S rRNA gene sequence analysis. Among them, 52 isolates belonged to the Lactobacillus strains. Ninety-six isolates were resolved to coccoid LAB. The results showed that these isolates belonged to fi ve genera and thirteen different species and subspecies. Moreover, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were the predominant population in these samples. This paper systematically studied the composition of LAB in kurut, which may provide raw data for further study involving probiotics strain selection and starter culture design for industrialization production of traditional fermented milk in the future. lactic acid bacteria (LAB). The presence of fermentative LAB is crucial to the intrinsic properties of fermented dairy products (Ehrmann et al., 2002;Tamine and Robinson, 1988). LAB have a long history of safe use, especially in the dairy industry. They play a major role in the production of fermented food, such as the key fl avor, texture and preservative qualities (Ahmad and Irene, 2007;Atrih et al., 2001;Messens and Vuyst, 2002). Recently, some of them have been completely sequenced (Altermann et al., 2005;Guchte et al., 2006;Pridmore et al., 2004). Therefore, comparative genomic analysis can help us to understand the genetic and biological diversity in LAB (Makarova and Koonin, 2007;Makarova et al., 2006;Morita et al., 2008). Key Words-identifiAs yet, information on microbiological composition of kurut is scant. Thus, it is necessary to select LAB strains with benefi cial function and stabile fermentation properties from the traditional fermented milk products, and then use them to design the starter cultures for commercial production. Based on this point, this study was undertaken to enumerate, isolate, identify and characterize the dominant microorganisms from kurut samples obtained from Qinghai, using the conventional method and 16S rRNA sequence analyses. Materials and MethodsSample collection. A total of 43 samples of kurut were collected from scattered households in Qinghai Province of China with temperature ranging from 10.8 C to 39.3 C. At each location, approximately 500 ml kurut were taken aseptically into sterile glass bottles after through mixing in the bulk kurut container. The pH values of these samples were determined at the sampling site using a calibrated portable pH-meter (pH100, Extech, USA). The kurut was collected within 15 min at ambient temperatures, and kept on ice during a 2 h transport. The operation for collection of all kurut samples was completed within 48 h. The microbiological analysis was carried out immediately after the samples arrived at the laboratory.Reference Enumeration of microorganisms. The 10 1 dilution was made by diluting 1 ml of kurut within 9 ml of physiol...

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Section: Discussionmentioning

confidence: 91%

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Sun

Liu

Wei

et al. 2010

J. Gen. Appl. Microbiol.

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“…Con respecto a la semilla se encontraron recuentos más bajos posiblemente por que este producto llevaba alrededor de 60 días de fermentación, tiempo en el cual las poblaciones han consumido la fuente de carbono y nitrógeno, determinando que pudieran entrar en fase estacionaria ó por el contrario se presentara la muerte celular por déficit de nutrientes (19).…”

Section: Discussionunclassified

El Pulque: Características Microbiológicas y Contenido Alcohólico Mediante Espectroscopia Raman

Cervantes-Contreras¹,

Pedroza-Rodríguez²

2007

nova

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ResumenA partir de cuatro muestras de pulque (bebida mexicana prehispánica) en diferentes etapas de fermentación denominadas aguamiel, semilla, contrapunta y corrida; se aislaron e identificaron un hongo levaduriforme, un cocobacilo Gram negativo y un bacilo Gram positivo pertenecientes a los géneros Saccharomyces sp, Zymomonas sp, y Lactobacillus sp. El consorcio desarrollado fue el responsable de la fermentación, alcohólica, ácida y viscosa propias de esta bebida tradicional Mexicana. El contenido alcohólico varió en función del tiempo de fermentación alcanzando porcentajes de 10.35 (v/v) y 9.01 (v/v) determinados por cromatografía de gases y espectroscopia Raman para la etapa denominada «corrida». El producto terminado tiene un elevado contenido de proteínas (1 g/L), azúcares reductores (4.75 g/L) y poblaciones microbianas en ordenes de 45x10 8 UFC/mL para Saccharomyces sp, 41x10 7 UFC/mL para Zymomonas sp y 34x10 6 UFC/mL para Lactobacillus sp, que le dan a la bebida un elevado valor nutricional y los microorganismos aislados podrían tener un efecto benéfico sobre sistema digestivo al ser consumido por vía oral. Palabras claves: espectroscopia Raman etanol, Lactobacillus sp, probióticos, pulque, Saccharomyces sp, Zymomonas spl. AbstractThree strains were isolated from a pulque in Tlaxcala México. Different morphological groups were identified: Gram-negative coccobacilli, regular nonsporing Gram-positive rods and yeast. Each strain was identified with Zymomonas sp, Lactobacillus sp and Saccharomyces sp. The developed consortium was the responsible for the alcoholic, acid, and viscous fermentation which are special characteristics of this traditional Mexican beverage. The alcohol content varies in function of the fermentation time reaching percentages of 10.35 % (v/v) and 9.01 % (v/v) in the so called «run» stage. They are determined by gas chromatography and Raman spectroscopy. The end product has a high content of proteins (1 g/l), sugar reducers (4.75 g/l) and microbial populations in ranks of 45x10 8 UFC/mL for Saccharomyces sp., 41x10 7 UFC/mL for Zymomonas sp and 34x10 6 UFC/mL for Lactobacillus sp, that give the drink a high nutritional value. The microorganisms could be beneficial to the digestive system when ingested orally.

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“…raffinolactis, Lc. lactis, P. pentosaceus or Weissella (W.) confusa) (Hancıoğlu and Karapınar, 1997;Tamer and Copur, 2004;Botes et al, 2007) Fermentation is not completely terminated during the boza production. After 24 hours of fermentation, partially fermented boza is cooled to refrigeration temperature and bottled in plastic containers.…”

Section: Bozamentioning

confidence: 99%

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Identification of lactic acid bacteria and yeast from boza

Cited by 82 publications

References 16 publications

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China

El Pulque: Características Microbiológicas y Contenido Alcohólico Mediante Espectroscopia Raman

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

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