Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid during Ivorian Cocoa Fermentation and Response of Bacterial Strains to Fermentative Conditions

Ouattara, Djeneba H; Ouattara, Honoré G.; Adom, Jacques N.; Goualié, Bernadette; Koua, Gisèle; Cissé, Mariame; Niamké, Sebastien

doi:10.9734/bbj/2016/19279

Cited by 8 publications

(4 citation statements)

References 10 publications

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“…Caspian Sea yogurt produces exopolysaccharide (EPS) during fermentation to become more viscous, and because galactose is a building block of EPS, it may be consumed and used in EPS production during the fermentation of Caspian Sea yogurt (Figure ). The increase in citric acid between 12 and 14 h is likely caused by the mass production of pyruvate during lactic acid fermentation, whereas citric acid was decreased between 14 and 18 h. Lactic acid bacteria are also able to convert citric acid to some end products, such as diacetyl and acetaldehyde, which contribute to the quality of the fermented foods as a result of their distinct aroma properties. , The metabolic flow of citric acid seems to be converted from production to degradation when lactic acid fermentation was terminated at 15 h. This metabolic change was not observed in Bulgarian yogurt, which may be affected by differences in microbial compositions between Bulgarian yogurt and Caspian Sea yogurt.…”

Section: Resultsmentioning

confidence: 99%

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Lü

Ishikawa

Kwon

et al. 2018

J. Agric. Food Chem.

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Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

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Section: Resultsmentioning

confidence: 99%

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Lü

Ishikawa

Kwon

et al. 2018

J. Agric. Food Chem.

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“…Therefore, more production of acetic acid from fructose consumption and mannitol reduction allows the regeneration of NAD+ for extra ATP production, aiming for bacterial proliferation (Lefeber et al, 2010). Nevertheless, lactobacilli metabolism is inhibited in acid titles above 5%, limiting their growth and colonisation (Ouattara et al, 2016) .…”

Section: Discussionmentioning

confidence: 99%

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Almeida¹,

Pereira

Bighetti‐Trevisan

et al. 2022

Preprint

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The fermentation of cocoa beans is a key process to supply high quality ingredients for the chocolate industry. In spite of several attempts to obtain standardised microbial cultures for cocoa fermentation, it is still a spontaneous process. It has been suggested lactobacilli present potential for quorum sensing (QS) regulation in cocoa fermentation, and in the present research, laboratory scale fermentations were carried out to further elucidate possible QS influence on microbial shifts and fermented seeds quality. The experimental design comprised the 96 hours-fermentations designated as F0 (control), F1 (yeasts and lactic acid bacteria), F2 (lactic acid bacteria only), F3 (yeasts only), with evaluation of the microbial succession by plate counting, determination of enzymatic activities by classical methods and qualitative evaluation of flavour compounds by gas-chromatography (GC-MS) with headspace sampling. Besides, QS was estimated by quantification of the expression of luxS genes by Reverse Transcriptase Real Time PCR analysis using selected primers. The results demonstrated that microbial successions were displayed in lab conditions, but no statistical difference in terms of microbial enumeration and α-diversity metrics were observed among the experimental and control fermentations. Moreover, enzymatic activities were not correlated to the total microbiota, indicating the seeds' endogenous hydrolases protagonist enzymes secretion and activity. Regarding luxS genes measuring for the species Lactiplantibacillus plantarum and Limosilactobacillus fermentum, genes were active in fermentation in the start to the end phase and to the beginning to the middle phase of fermentation, respectively. Correlation analysis among luxS expression and volatile metabolites evidenced Lp. plantarum association with detrimental compounds for fermentation quality. This data contributes to our previous research which monitored fermentations to survey enzymatic changes and QS potential along the process and sheds light of QS-related strategies of lactobacilli dominance in cocoa fermentations.

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“…Screening of Bacteria for Citrate Metabolism (Ouattara et al, 2016) The ability of lactic acid to metabolize citrate is done with a basal medium containing 1% milk powder, 0.25% casein peptone, 0.5% glucose, and 1.5% agar. To 1 L of the basal medium 10ml of potassium ferricyanide (10%) solution and 10ml of 2.5% iron citrate and 2.5%, sodium citrate is prepared.…”

Section: Biofilm Formationmentioning

confidence: 99%

Isolation, molecular identification, and investigation of the probiotic potential of lactic acid bacteria isolated from Psidium guajava

Pillai

Manivannan

2022

Preprint

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Probiotics are non-pathogenic microorganisms that can interact with the stomach microbiota, and enhance their beneficial effects by improving the host immune system. These probiotics are generally isolated mostly from dairy and its byproducts. However, lactose-intolerant people and those who follow veganism are demanding probiotics from the non-dairy source hence for their purpose the present study focused on isolating lactic acid bacteria from Psidium guajava. The isolate was identified as Lactobacillus brevis using biochemical characterization and 16s RNA sequencing. Following this, a series of in vitro tests were conducted to determine the probiotic potential of the isolates including, survival in gut conditions (acid, bile, sodium chloride, phenol, gastric, pancreatin), lysozyme resistance, and survival at different temperatures. The isolate survived the harsh condition in the range of 77–99%. The safety assessment of the isolate was analyzed by an antibiotic susceptibility test in which the isolate was resistant to all the 26 antibiotics, producing no hemolytic and Dnase activity. The antimicrobial activity against the pathogenic organism showed a good inhibitory effect. Considering the enzymatic potential of L.brevis, the presence of protease, lipase, and amylase enzymes was identified. The presence of exopolysaccharide and biofilm production was confirmed by the standard method. The adhesion ability was investigated and the cell surface hydrophobicity was 50.2%, autoaggregation was 92% and co aggregation with E.coli was 55.2%. Cholesterol assimilating ability was confirmed by bile salt hydrosylate activity and percent assimilation was 55.4%. The result of these studies showed that L.brevis could be an excellent potential probiotic for application in the food and pharmaceutical industry.

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Screening of Lactic Acid Bacteria Capable to Breakdown Citric Acid during Ivorian Cocoa Fermentation and Response of Bacterial Strains to Fermentative Conditions

Cited by 8 publications

References 10 publications

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy

Investigating interspecific quorum sensing influence on cocoa fermentation quality through defined microbial cocktails

Isolation, molecular identification, and investigation of the probiotic potential of lactic acid bacteria isolated from Psidium guajava

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