Lactic Acid Bacteria as Source of Functional Ingredients

Florou-Paneri, Panagiota; Christaki, Efterpi; Bonos, Eleftherios

doi:10.5772/47766

Cited by 62 publications

(45 citation statements)

References 140 publications

(156 reference statements)

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“…sea animals (Florou-Paneri et al, 2013). Especially in tempoyak, LAB can grow by fermenting simple sugars from durian meat and turning them into lactic acid and acetic acid (Widowati et al, 2013).…”

mentioning

confidence: 99%

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Rahayu

Qurbaniah

2019

J Bio Bio Edu

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Selection of bacteria in yoghurt fermentation is important to produce yoghurt with good quality. Tempoyak lactic acid bacteria is potential to be yoghurt starter culture becouse tempoyak fermentation has similarities in producing lactic acid such as yoghurt. This study aimed to isolate and identify the lactic acid bacteria (LAB) from tempoyak which will be used as a yoghurt starter culture. The methods used in this study included isolation and selection of acid-producing bacteria, lactase and protease activity test, identification of morphology and biochemistry as well as testing the quality of the yoghurt. The results of the study obtained 32 isolates of the LAB with the same characteristic colony, include the round shape, cream-coloured with convex elevation and, smooth surface and entire edge. Selection of acid-producing bacteria obtained 12 isolates with the ability to produce clear zones on MRSA + CaCO3 media ≥ 0.7 cm. Selection of lactase-producing LAB obtained six strains and the protease test obtained two superior strains. Two superior strains namely Tp 12 and Tp 28 have characteristics of coccus, gram-positive, negative catalase, nonendospore and non-motile forms. The organoleptic and several quality tests showed yoghurt using Tp 12 as starter has higher acceptability, the highest levels of lactic acid and lactose levels with values respectively 4.25, 0.84% and 24.53%. This study obtained the LAB strain which can be used as yoghurt starter culture. Tp 12 strain can be used to improve the quality of yoghurt and become a commercial starter that can be applied to various fermented products.

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confidence: 99%

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Rahayu

Qurbaniah

2019

J Bio Bio Edu

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“…However, they may also cause deterioration in the raw milk and certain dairy products [40] . They are particularly responsible for the usual souring of milk [41] .…”

Section: Discussionmentioning

confidence: 99%

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

Ay¹,

Bostan²

2016

Kafkas Univ Vet Fak Derg

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The poor microbiological quality of raw cow milk in Turkey is a major concern. It has been speculated that less activation of naturally present lactoperoxidase system in the milk is the reason for its poor microbiological quality. Hence, the objective of this study was to investigate the effects of activation of the lactoperoxidase (LP) system on microbiological quality of the raw milk. The milk samples collected from a dairy farm were analyzed in the laboratory by dividing into two equal parts as activated (experimental) and control group. The experimental group was activated by treatment with equal concentration of sodium thiocyanate and hydrogen peroxide (20:20 mg/kg) whereas the control sample remained unactivated. All samples were stored at 4°C during 12 h. The microbial load in all the samples was quantitatively determined at 0, 3, 6, 9 and 12 h. The quantitative changes in each microbial species in both growth were recorded and statistically analyzed. The initial count of total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast number were 7.10, 5.14, 6.42, 5.93 and 4.31 log cfu/mL, respectively, and at the end of 3 h the counts were 0.43, 2.23, 1.09, 0.93 and 0.37 log cfu/mL, respectively, were lower than controls. Significant (P<0.05) differences were observed for microbial count of activated and control samples except in case of lactic acid bacteria. The results of this study indicate that the addition of thiocyanate and hydrogen peroxidase to the milk activated lactoperoxidase enzyme already present in the milk and slowed down the microbiological growth, especially of the reducing proteolytic Pseudomonas spp. On comparison, the results for total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast were statistically significant (P<0.05) and no significant change was observed in case of lactic acid bacteria. Keywords: Lactoperoxidase system, Thiocyanate, Milk quality, Microbiology Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri ÖzetTürkiye'de çiğ inek sütünün mikrobiyolojik kalitesinin düşük olması, bir sorun olarak önemini korumaktadır. Sütte doğal olarak bulunan laktoperoksidaz sistemin yetersiz aktivasyonunun düşük mikrobiyolojik kalitenin nedeni olduğu ileri sürülmektedir. Bu nedenle, bu çalışmanın amacı, çiğ sütün mikrobiyolojik kalitesi üzerine laktoperoksidaz (LP) sisteminin aktivasyonu etkisini araştırmaktır. Bir mandıradan toplanan süt örnekleri aktive edilmiş (deneysel) ve kontrol grubu olarak iki eşit parçaya ayrılmış ve laboratuvarda analiz edilmiştir. Aktive edilmiş grubta, süt örnekleri eşit konsantrasyonda (20:20 mg/kg) sodyum tiyosiyanat ve hidrojen peroksit ile muamele edilmiş, kontrol numunesine ise aktivasyon işlemi yapılmamıştır. Tüm örnekler 4°C'de 12 saat süresince muhafaza edilmiştir. Bütün örneklerde toplam mezofilik aerobik bakteri, psikrotrof bakteri, Pseudomonas spp., Enterobacteriaceae, laktik asit bakteri ve maya yükü, muhafazanın ba...

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“…LAB-derived bacteriocins are suitable as food preservatives, such as nisin from L. lactis, pediocin from Pediococcus strains, and enterocin from En. faecalis [140]. Nisin is well known for antibacterial effects against Listeria and Clostridium spores.…”

Section: Genetically Modified Lactic Acid Bacteria As Cell Factoriesmentioning

confidence: 99%

Safety Aspects of Genetically Modified Lactic Acid Bacteria

Plavec

Berlec

2020

Microorganisms

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Lactic acid bacteria (LAB) have a long history of use in the food industry. Some species are part of the normal human microbiota and have beneficial properties for human health. Their long-standing use and considerable biotechnological potential have led to the development of various systems for their engineering. Together with novel approaches such as CRISPR-Cas, the established systems for engineering now allow significant improvements to LAB strains. Nevertheless, genetically modified LAB (GM-LAB) still encounter disapproval and are under extensive regulatory requirements. This review presents data on the prospects for LAB to obtain ‘generally recognized as safe’ (GRAS) status. Genetic modification of LAB is discussed, together with problems that can arise from their engineering, including their dissemination into the environment and the spread of antibiotic resistance markers. Possible solutions that would allow the use of GM-LAB are described, such as biocontainment, alternative selection markers, and use of homologous DNA. The use of GM-LAB as cell factories in closed systems that prevent their environmental release is the least problematic aspect, and this is also discussed.

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Lactic Acid Bacteria as Source of Functional Ingredients

Cited by 62 publications

References 140 publications

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

Safety Aspects of Genetically Modified Lactic Acid Bacteria

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