Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture

Sørensen, Jonas Steenholdt; Madsen, Sanne Kjærulf; Bang-Berthelsen, Claus Heiner; Hansen, Lisbeth Truelstrup

doi:10.1016/j.foodres.2021.110800

Cited by 13 publications

(6 citation statements)

References 37 publications

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“…Qualified presumption of safety (QPS) listed strains belonging to the Lactobacillales order were selected for screening, and their genomes were analyzed for antibiotic resistance genes in silico. The genomes had been prepared in advance on a Nextseq 500 platform (Illumina) and assembled as described by Sørensen et al [ 35 ]. Five strains previously used for acidifying plant bases were selected from different species, as shown in Table 2 .…”

Section: Methodsmentioning

confidence: 99%

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Madsen

Thulesen

Mohammadifar

et al. 2021

Foods

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Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

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Section: Methodsmentioning

confidence: 99%

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Madsen

Thulesen

Mohammadifar

et al. 2021

Foods

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“…Previous study has shown the occurrence of these bacteria in the fermented environment, but their fermentation activity was unknown (Sørensen et al, 2021). Under anaerobic conditions, heterofermentative bacteria conduct respiration by fermentation with carbohydrates as electron donors, producing H2, CO2 and VOCs such as alcohol and ketones (Lemfack et al, 2020;Pothakos et al, 2015;Sharifi and Ryu, 2020).…”

Section: Discussionmentioning

confidence: 99%

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Ratnawati,

Kuuliala,

Verschuere

et al. 2024

Food Microbiology

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“…The pH drop via fermentation assures that the endogenous spoiling bacteria and fungi are prevented from growing since they only grow in an environment with a pH above pH 4.6 [38][39][40]. This shows the importance of seaweed fermentation since the microbiota of A. esculenta is still unknown and could contain potential pathogenic microorganisms [41]. As was demonstrated in this study, fermentation with the endogenous microbiota (seaweed samples without any added LAB inoculum) for seven days resulted in spoilage, where the seaweed became slimy with an unpleasant smell while the pH dropped to pH 5.7.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

et al. 2023

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The brown seaweed Alaria esculenta is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantibacillus plantarum strains (relative abundance ~94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance ~6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated the ability to ferment glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates. No growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentation, only lactic acid was produced, but using mannitol as a carbohydrate source resulted in the co-production of lactic acid, ethanol, and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as a metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed in corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria.

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Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture

Cited by 13 publications

References 37 publications

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

The exploration of dominant spoilage bacteria in blue mussels (Mytilus edulis) stored under different modified atmospheres by MALDI-TOF MS in combination with 16S rRNA sequencing

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

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