Lactic Acid Bacteria Starter

Chen, Wei; Feng, Hao

doi:10.1007/978-981-13-7283-4_5

Cited by 10 publications

(4 citation statements)

References 68 publications

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“…The eight isolates form colonies on MRS that had a typical LAB colony morphology: cream-colored, smooth, round and convex (representative strain ZJ-5 is shown in Figure 1). 28 The isolates from fermented cabbage and burdocks, respectively, were rods, identified as Weissella confusa (ZJ-1, ZJ-3) and W. cibaria (ZJ-4, ZJ-5), and cocci identified as Leuconostoc pseudomesenteroides (ZN-E) and Leuconostoc mesenteroides (ZN-F, ZN-f, ZN-I) (Table 1). The genera Leuconostoc and Weissella are key players in Chinese and Korea fermented vegetable products.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Cui

Zhao

Zhang

et al. 2023

J. Agric. Food Chem.

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Burdocks have diverse nutritional and pharmacological functions, but their unique odor is unwelcome. Here, the effect and mechanism of lactic acid bacteria fermentation on the off-odor of burdocks were investigated. The sensory evaluation showed that burdocks had earthy, musty, grassy, and pepper odors. 2-Isobutyl-3-methoxypyrazine (IBMP) and 2-secbutyl-3methoxypyrazine (IPMP) mainly contributed to burdock's unique off-odor and were identified by gas chromatography−mass spectrometry combined with headspace-solid phase microextraction (HS-SPME-GC-MS) and relative odor activity value (ROAV) analysis. Weissella cibaria ZJ-5 from screened strains performed with the strongest ability to remove the off-odor and generate a fragrant odor, as determined by sensory evaluation. When incubated aerobically together with IBMP during fermentation, ZJ-5 degraded IBMP directly from 149.56 ± 0.72 to 71.55 ± 1.81 ng/mL. Additionally, linoleic acid content in fermented burdocks was significantly decreased compared with unfermented burdocks. (E,Z)-2,6-Nonadienal, which mainly contributed to fermented burdock's odor, may have been generated from linoleic acid during ZJ-5 fermentation, through the acid catalysis pathway. It indicated that LAB fermentation could improve burdock odor by degrading off-odor compounds and precursors and by generating new aldehydes.

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Section: ■ Results and Discussionmentioning

confidence: 99%

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Cui

Zhao

Zhang

et al. 2023

J. Agric. Food Chem.

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“…Ji et al [32] mentioned that the whey proteins contributed to the high viability of bifidobacteria encapsulated in alginate-pectin-whey protein microcapsules when exposed to SGF (pH 2.5). Chen and Hang [33] demonstrated the survival rate of Lactobacillus paracasei spp. paracasei F19 and Bifidobacterium lactis Bb 12 encapsulated in beads having casein in the formulation can be increased with exposure to SGF (pH 2.5).…”

Section: Low Ph Stability Of Free and Encapsulated L Acidophilusmentioning

confidence: 99%

Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics

Saeed,

Azam,

Kiani

et al. 2023

Fermentation

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Milk and sodium alginate beads (SA) as encapsulation materials can improve the viability of Lacticaseibacillus acidophilus LAC5. The present study focused on interactive structural optimization of milk and SA-based beads for improved survival of L. acidophilus LAC5 in cheddar cheese. L. acidophilus was microencapsulated using varying concentrations of milk and SA, e.g., T0 (Milk/SA 0:0), T1 (Milk/SA 1/1:1), T2 (Milk/SA 1/2:1), T3 (Milk/SA 1/1:1.5), T4 (Milk/SA1/2:1.5), T5 (Milk/SA 1/1:2.0) and T6 (Milk/SA 1/2:2.0). Free and encapsulated L. acidophilus were compared for their survival in gastroenteric conditions. Structural and spectral analysis was performed using scanning electron microscope (SEM) and Fourier transform infrared spectrometry (FTIR). The free and encapsulated probiotics were incorporated into cheddar cheese. Organic acids were quantified using HPLC. The combination of SA and milk significantly (p < 0.05) improved the survival of L. acidophilus as compared to free cells. The increase in polymer concentration improved the structure of beads and the survival of probiotics. However, the release profile of beads decreased with the increase in polymer concentration. FTIR showed the presence of milk and SA in the beads. Better storage stability (108 CFU/mL) was observed for T6 in all the treatments as compared to free cells. The addition of encapsulated cells improved the sensory characteristics of cheese. This may help the local food industry to utilize native probiotic strains to be incorporated into probiotic foods with improved bio-accessibility.

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“…Generally, the dependence on such an undefined and diverse microbial consortium during fermentation results in products with inconsistent quality and stability [ 14 , 15 ]. In a framework to develop starter cultures for the controlled fermentation and production of fermented yogurt-like milk with greater consistency in quality and safety, it is required that LAB cultures for commercial and consistent fermentation processes are adequately propagated and made available as concentrates, either in a frozen or freeze-dried form [ 16 , 17 ]. Concentration and preservation of LAB starter cultures for food production rely on technologies, which guarantee the long-term delivery of stable cultures in terms of viability and functional activity [ 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

Ibrahim

Ayariga

et al. 2023

Foods

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The purpose of this study was to evaluate the survival rates and fermentation performance of three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional fermented milk. LAB cultures, i.e., Lactobacillus delbrueckii, Lactococcus lactis and Leuconostoc mesenteroides, were frozen in the chamber of a Telstar (Lyoquest) laboratory freeze dryer for 10 h at −55 °C (as single and combined cultures) using skimmed milk and cassava flour as cryoprotectants held in plastic or glass cryovials. For viability during storage, freeze-dried LAB cultures were stored in a refrigerator (4 °C) and at room temperature (25 °C) for 4 weeks. The survival of freeze-dried cultures was determined by growth kinetics at 600 nm (OD600). The performance of freeze-dried LAB cultures after 4 weeks of storage was determined by their growth, acidification of milk during yogurt fermentation and consumer sensory evaluation of fermented milk using a nine-point hedonic scale. The survival rates for LAB ranged between 60.11% and 95.4% following freeze-drying. For single cultures, the highest survival was recorded for Lactobacillus delbrueckii (L12), whereas for combined cultures, the highest survival was observed for Lactococcus lactis (L3) combined with Lactobacillus delbrueckii (L12). The consumer acceptability results showed that yogurts produced from a combined starter culture of Lactococcus lactis and Lactobacillus delbrueckii or from a single culture of Lactococcus lactis were the most preferred products with Lactococcus lactis and Lactobacillus delbrueckii possessing high survival rates and high consumer acceptability in yogurt production. These findings are crucial and can be adopted for large-scale production and commercialization of yogurt.

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Lactic Acid Bacteria Starter

Cited by 10 publications

References 68 publications

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Isolation and Identification of Lactic Acid Bacteria and Their Effects on the Off-odor of Burdocks

Assessing the Potential of Milk-Based Encapsulation Matrix for Improved Bio-Accessibility of Probiotics

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation

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