Improved Sauerkraut Production with Probiotic Strain <i>Lactobacillus plantarum</i> L4 and <i>Leuconostoc mesenteroides</i> LMG 7954

Beganović, Jasna; Pavunc, Andreja Leboš; Gjuračić, Krešimir; Špoljarec, Marina; Šušković, Jagoda; Kos, Blaženka

doi:10.1111/j.1750-3841.2010.02030.x

Cited by 85 publications

(52 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These foods have the potential to promote health in ways not anticipated by traditional nutritional science (Beganović et al, 2011). Modern consumers are showing continuously a remarkable interest in functional foods with more emphasis in recent times on probiotic types of products.…”

Section: Introductionmentioning

confidence: 99%

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Jaiswal¹,

Abu‐Ghannam²

2013

Industrial Crops and Products

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Jaiswal¹,

Abu‐Ghannam²

2013

Industrial Crops and Products

View full text Add to dashboard Cite

“…SP1 significantly accelerated the fish sauce fermentation. Beganovié et al (2011) investigated the effect of probiotic strain Lactobaciilus plantarum L4 and Leuconostoc mesenteroides LMG 7954 addition on the production of sauerkraut. Results showed that the addition of both strains lowered the NaCl concentration from 4.0% to 2.5% (w/v), accelerated the fermentation process by 14 d and improved the product quality.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentation process (Beganovié et al, 2011; C. Wu et al buffer and plated on to a sterile MRS (Oxoid) agar containing 1.5% CaCO 3 (w/v), 12% NaCl (w/v). This was subjected to incubation at 30℃ for 48 − 96 h, and the colonies that exhibited clear zone on the plates were individually picked and streaked on MRS agar containing 12% NaCl (w/v) and 1.5% (w/v) CaCO 3 .…”

Section: Introductionmentioning

confidence: 99%

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

Liu

et al. 2013

FSTR

View full text Add to dashboard Cite

The aim of this study was to investigate the effect of Tetragenococcus halophilus addition on the quality of Chinese Horsebean-Chili-Paste (CHCP). T. halophilus SZ-B-2 isolated from soy sauce moromi was identified based on physiological tests, carbon substrate utilization patterns (Biolog) and the 16S rDNA sequence and deposited as T. halophilus CGMCC 3792. The strain SZ-B-2 can grow at 25% NaCl and exhibited relatively broad ranges of pH. The potential of T. halophilus as a starter culture for quality improvement in CHCP fermentation was elucidated. As a result, T. halophilus inoculated sample exhibited higher total titratable acid, formol nitrogen and reducing sugar contents compared with the control. In addition, the addition of T. halophilus decreased the content of nitrite by 39.4%. Major volatile compounds were 9,12-octadecadienoic acid, 1,2-propanediol, ethyl 9,12-octadecadienoate, ethyl 9-hexadecenoate. The inoculated sample showed higher contents of volatile compounds including acids, alcohols, esters and aromatic compounds. Thus, T. halophilus addition may promote the formation of desirable odor and improve the flavor of CHCP.Keywords: Tetragenococcus halophilus, Chinese horsebean-chili-paste, nitrite, volatile compounds *To whom correspondence should be addressed. E-mail: zhourqing@scu.edu.cn IntroductionChinese horsebean-chili-paste (CHCP, also called as Doubanjiang) is a traditionally fermented condiment. The manufacture process of CHCP includes three phases: koji manufacturing, horsebean grain as well as smashed chili fermentation and ripening of horsebean-chili mixture. For the first phase, the shelled horsebean was soaked in boiled water for less than 3 min, and then the horsebean was cooled and mixed with raw wheat powder (horse bean : raw wheat powder 4:1, w/w) to make koji. In the second phase, the koji was mixed with brine (1:1) to create a mixture known as horsebean grain, and the horsebean grain fermentation was conducted for more than 8 months under room temperature. The fresh chili was chopped and mixed with salt (13 − 15% of chili weight) and subsequently, fermented for more than 3 months at ambient temperature to yield chili moromi. In the third phase, horsebean grain and chili moromi were mixed at the ratio of 3:7 (called as initial Jiang pei or paste), and the mixture was ripened in exposure environment at day and light for more than 18 months. The distinct technique during the whole manufacture process contributes to the particular flavor, and the CHCP is recognized as "the soul of Sichuan dishes". Recently, CHCP is gaining increasing interest due to its characteristic flavor and promising market. Traditionally, the production of CHCP solely relies on the natural fermentation process, which leads to the control of the physiochemical and flavor quality rather limited. In addition, the long period of fermentation also limited the development of CHCP industries. The use of starter culture has been reported to improve the quality of many fermented foods as well as shorten the fermentatio...

show abstract

“…mesenteroides as a potential probiotic microorganism are rare in the literature. One of these studies was conducted recently by Beganovic and coworkers (80). The probiotic strains Lactobacillus plantarum L4 and Lc.…”

mentioning

confidence: 98%

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Paula

Jeronymo-Ceneviva

Todorov³

et al. 2014

Food Reviews International

View full text Add to dashboard Cite

Leuconostoc mesenteroides is a lactic acid bacterium (LAB) that has been isolated from differentsources. Some of its strains are able to produce bacteriocins, and most of them belong to class IIa and shows anti-Listeria activity. Additionally, Lc. mesenteroides specie can be a probiotic candidate; promising studies have shown the potential of this specie to survive and grow under various stress conditions present in the gastrointestinal tract (GIT). On the other hand, this microorganism can cause spoilage in some types of food matrices and scarce reports have shown the pathogenic potential of this specie. In this review, we focus on an overview of Lc. mesenteroides bacteriocins-producing strains and its probiotic potential, in contrast with Lc. mesenteroides the spoilage and pathogenic cases reported in the literature. IntroductionLeuconostoc genus belongs to Firmicutes phylum, which includes Gram positive, heterofermentative (fermenting glucose to D-lactic acid, ethanol/acetic acid, and CO 2 from phosphoketolase pathway) microorganisms, and presents coccoid or rod-like shape. These bacteria are usually presented in pairs or short chains, nonmotile, nonspore forming, catalase negative, anaerobic facultative, mesophilic and do not produce ammonia from arginine. They display complex nutritional requirements, including different amino acids. Furthermore, they exhibit absence of H 2 S formation, growth in presence of 7% NaCl and low guanine-cytosine (GC) content on the DNA molecule (31-49%). These microorganisms have mesophilic characteristics with optimal growth between 20 and 30 °C . Species belonging to genus Leuconostoc (Lc. argentinum, Lc. carnosum, Lc. citreum, Lc. fallax, Lc. ficulneum, Lc. fructosum, Lc. gasicomitatum,Lc. gelidum, Lc. inhae, Lc. kimchii, Lc. lactis, Lc.mesenteroides, Lc.pseudomesenteroides) can be found mainly in vegetables, cereals, silage, fruits, wine, fish, meat and dairy products. (1-9) A significant review published by Hemme and FoucaudScheunemann (3) presents an overview about Leuconostoc species, their habitat, taxonomy, metabolism and genetics, their implications in health and safety, and their potential use in dairy technology and functional foods.Despite the recent studies that show many benefits attributed to LAB, only a few reports about probiotic potential and bacteriocin applications using Lc. mesenteroides species have been found in the literature. Moreover, Leuconostoc spp. has a promising future for application in dairy foods as bacteriocinogenic and/or probiotic microorganism through enhancement of Downloaded by [University of Otago] at 04:40 14 March 2015A c c e p t e d M a n u s c r i p t 3 physicochemical characteristics of these products, mainly due to the production of organic acids, CO 2 and volatile compounds, which contribute to the flavor and texture of butter, cream and cheeses. In this paper, we review the potential of Lc. mesenteroides for application as a probiotic and bacteriocin-producing culture, in contrast with its relationship to spoilage process an...

show abstract

Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Abstract: The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.

Cited by 85 publications

References 22 publications

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

Characterization of a Multiple-stress Tolerance Tetragenococcus halophilus and Application as Starter Culture in Chinese Horsebean-Chili-Paste Manufacture for Quality Improvement

The Two Faces ofLeuconostoc mesenteroidesin Food Systems

Contact Info

Product

Resources

About