Kinetics and modeling of growth and lactic acid production in <i>Gundruk</i>, a Himalayan fermented vegetable dish

Ghimire, Arjun; Sah, Ajit Kumar; Poudel, Ranjana

doi:10.1002/fsn3.1854

Cited by 17 publications

(12 citation statements)

References 40 publications

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“…The change in correlation between acidification and growth under salt conditions suggests that these parameters may be independently affected in some cases. Our findings are consistent with previous studies that have shown that the production of lactic acid is only partially associated with growth (Alvarez et al, 2010;Ghimire et al, 2020). For strains with low growth but relatively high acidification, as is the case for Lactococcus lactis subsp.…”

Section: Discussionsupporting

confidence: 93%

High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures

Ndiaye,

Fliss,

Filteau

2024

Front. Microbiol.

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Salt (NaCl) is associated with a risk of hypertension and the development of coronary heart disease, so its consumption should be limited. However, salt plays a key role in the quality and safety of food by controlling undesirable microorganisms. Since studies have focused primarily on the effect of salts on the overall counts of the lactic acid bacteria (LAB) group, we have not yet understood how salt stress individually affects the strains and the interactions between them. In this study, we characterized the effect of sodium chloride (NaCl) and potassium chloride (KCl) on the growth and acidification of 31 LAB strains. In addition, we evaluated the effect of salts on a total of 93 random pairwise strain combinations. Strains and co-cultures were tested at 3% NaCl, 5% NaCl, and 3% KCl on solid medium using an automated approach and image analysis. The results showed that the growth of LAB was significantly reduced by up to 68% at 5% NaCl (p < 0.0001). For the co-cultures, a reduction of up to 57% was observed at 5% NaCl (p < 0.0001). However, acidification was less affected by salt stress, whether for monocultures or co-cultures. Furthermore, KCl had a lesser impact on both growth and acidification compared to NaCl. Indeed, some strains showed a significant increase in growth at 3% KCl, such as Lactococcus lactis subsp. lactis 74310 (23%, p = 0.01). More importantly, co-cultures appeared to be more resilient and had more varied responses to salt stress than the monocultures, as several cases of suppression of the significant effect of salts on acidification and growth were detected. Our results highlight that while salts can modulate microbial interactions, these latter can also attenuate the effect of salts on LAB.

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Section: Discussionsupporting

confidence: 93%

High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures

Ndiaye,

Fliss,

Filteau

2024

Front. Microbiol.

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“…Kinetic models play an important role in monitoring and predicting fermentative processes involved in substrate utilization, growth, and product formation, and are recognized as an informative tool for rapid and cost-effective evaluation of microbial growth [9]. The doubling time is related to the growth specific rate, and both parameters can be used to describe changes in the number of microorganisms over time [48].…”

Section: Determination Of Growth Parametersmentioning

confidence: 99%

“…These models constitute a fundamental tool to determine the quantitative importance of bacteria, monitor and predict fermentative processes, and improve their analysis for biotechnological use. Likewise, they provide advanced information on the behavior of microorganisms using precise, repeatable, detailed experiments and mathematical models, which contribute to the design and control of biotechnological processes [9].…”

Section: Introductionmentioning

confidence: 99%

“…The kinetics of LAB microbial growth have been studied using mathematical models such as the logistic and Gompertz models, which do not consider the rate of substrate consumption because they assume that the concentration of this remains high enough to reach the maximum number of microorganisms during the culture time [10]. The logistic model relates the growth rate to two kinetic parameters, µmax (maximum specific growth rate), and biomass concentration; in the Gompertz model, the growth rate is proportional to the cell biomass, which decays exponentially with time due to bacterial inactivation [9].…”

Section: Introductionmentioning

confidence: 99%

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Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Durango Zuleta,

Grisales Rojas,

Sepúlveda Valencia

et al. 2023

TecnoL.

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Currently, there is a permanent search for native Lactic Acid Bacteria (LAB) to explore and apply their biodiversity in the development and improvement of industrial processes, with studies of growth kinetics and performance factors being a fundamental tool for biotechnological use. The objective of this study was to determine the kinetic parameters of 12 autochthonous strains (Pediococcus pentosaceus (19), Leuconostoc citreum (20), Pediococcus acidilactici (21), Leuconostoc mesenteroides subsp. Mesenteroides (22, 29), Enterococcus faecium (24, 25), Enterococcus faecalis (27), Weissella viridescens (28), Lactococcus lactis (30), Lacticaseibacillus casei (31) and Limosilactobacillus fermentum (32)) isolated from a traditional Colombian cheese Double Cream Cheese to obtain information that allows establishing the ideal conditions of the inoculum, standardizing the production of metabolites and exploring their use as starter cultures. Fermentation was carried out in UHT milk at 120 rpm and 35-37 °C until stationary phase, and samples were taken over time to determine pH and titratable acidity (TTA). Exponential and logistic models were used to fit the growth kinetics data. Validation of both models was carried out with the coefficient of determination R2, obtaining good consistency for both (R2 = 0.925 - R2 = 0.932), with slight variations in the kinetic parameters in all the strains. The genera Pediococcus, Leuconostoc, Lactococcus, and E. faecium (24) had the shortest adaptation phases (0-2 h), being P. acidilactici (21), Leu. mesenteroides (22), W. viridescens (28), and E. faecium (24) presented the lowest pH values and high acidity percentages, which shows their potential to be included in the native LAB starter culture and for technology and suitability aptitude studies to produce double cream cheese using pasteurized milk without losing the qualities of the original product.

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“…In order to harness the potential of LAB acidification processes, it is critical to establish the effects of process parameters on the kinetics of the growth pattern of the bacteria. The key process parameters of essence include pH and harvesting time which directly impact the physiological state of the LAB after the fermentation process (Rault et al ., 2009; Ghimire et al ., 2020). An important fermentation process whereby starter cultures are essentially employed is in yoghurt production.…”

Section: Yoghurt Historymentioning

confidence: 99%

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Ayivi

Ibrahim

2022

Int J of Food Sci Tech

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Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class of bacteria employed for fermented food and dairy applications such as yoghurt products. LAB are gram-positive, non-spore-forming, non-respiring but aerotolerant microorganisms that are generally characterised by the production of lactic acid as a key fermentation product. LAB, specifically Lb. bulgaricus, are essential dairy starter cultures for the manufacture of several fermented dairy products such as yoghurt and cheese. In this review, we discuss the importance of LAB as starter cultures and a probiotic for yoghurt production, its mode of metabolism, acidification characteristic, synthesis of lactase (b-galactosidase) and a perspective on LAB's growth medium for dairy fermentations.

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Kinetics and modeling of growth and lactic acid production in Gundruk, a Himalayan fermented vegetable dish

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 17 publications

References 40 publications

High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures

High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures

Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

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