Sensorically and antimicrobially active metabolite production of <i>Lactobacillus</i> strains on Jerusalem artichoke juice

Zalán, Zsolt; Hudáček, Jaroslav; Tóth‐Markus, M.; Husová, Eva; Solichová, K.; Hegyi, Ferenc; Plocková, M.; Chumchalová, Jana; Halász, Anna

doi:10.1002/jsfa.4232

Cited by 24 publications

(19 citation statements)

References 73 publications

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“…Similarly, increased Firmicute abundance might enhance the energy absorption of piglets fed with EOs in this study. Lactobacillales within Bacilli are recognized beneficial bacteria, which helps maintain normal intestinal function and promote the health of body (Zalán et al, 2011). Streptococcaceae and Streptococcus were found to be negatively associated with inflammation in previous studies (Ferná ndez et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

Intestinal Microbiome-Metabolome Responses to Essential Oils in Piglets

et al. 2018

Front. Microbiol.

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This study investigated the effects of dietary essential oils (EOs) on intestinal microbial composition and metabolic profiles in weaned piglets. The piglets were fed the same basal diet supplemented with EOs (EO) or without EOs (Con) in the current study. The results showed that the body weight gain was significantly increased, while the diarrhea incidence was significantly reduced in the EO group. In addition, EOs could modify the intestinal microbial composition of weaned piglets. The relative abundances of some beneficial bacterial species such as Bacilli, Lactobacillales, Streptococcaceae, and Veillonellaceae were significantly increased in the EO group. Metabolomics analysis indicated that protein biosynthesis, amino acid metabolism, and lipid metabolism were enriched in the EO group. And correlation analysis demonstrated that some gut bacterial genera were highly correlated with altered gut microbiota-related metabolites. Taken together, this study indicated that dietary EOs not only altered microbial composition and function but modulated the microbial metabolic profiles in the colon, which might help us understand EOs’ beneficial effects on intestinal health of weaned piglets.

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Section: Discussionmentioning

confidence: 99%

Intestinal Microbiome-Metabolome Responses to Essential Oils in Piglets

et al. 2018

Front. Microbiol.

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“…This was achieved by medium supplementation with Mn +2 , which is an essential growth factor for lactic acid bacteria. Metabolites developed during fermentation of Jerusalem artichoke juice with different Lactobacillus strains (L. plantarum, L. paracasei, L. casei, L. rhamnosus and L. curvatus) were analyzed by Zalán et al (2011). They found only three organic acids produced by the tested strains: lactic, acetic and succinic acid.…”

Section: Organic Acids Production During Fermentationsmentioning

confidence: 99%

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

et al. 2015

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A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10 10 cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7°C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

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“…Zalán et al . () showed that all strains of tested lactic acid bacteria grew well to approximately 10 9 cfu/mL in JA juice. In addition, adding JA concentrate to milk and oat hydrolysate resulted in substantial stimulation of various probiotic dairy starter cultures in yoghurt‐like products (Semjonovs et al .…”

Section: Introductionmentioning

confidence: 90%

Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder

Guo

Xie

Wang

et al. 2017

Int J of Dairy Tech

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The effect of supplementing two types of Jerusalem artichoke powder (JAP) with three different concentrations on the properties of low-fat (LF) yoghurt was investigated. The results indicated that supplementation with JAPs improved the yoghurt's nutritional value, sensory score and microbial counts, while also ameliorating the syneresis, firmness and adhesiveness that was increased by the LF nature of the yoghurt. Although yoghurts with freeze-dried (FD) JAP had higher viable counts of probiotics compared with oven-dried (OD) JAP, the higher firmness and adhesiveness of yoghurts with the added FD JAP were undesirable. The yoghurt supplemented with 4% OD JAP had similar textural property and sensory scores to the full-fat control. Therefore, OD JAP may be recommended based on its properties and low cost; 4% OD JAP could function as a nutritious prebiotic ingredient and fat replacer in LF yoghurt.

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Sensorically and antimicrobially active metabolite production of Lactobacillus strains on Jerusalem artichoke juice

Abstract: Our results showed that lactobacilli can be used for the fermentation of Jerusalem artichoke, which in this form could be used, alone or mixed with other raw food material, as a new synbiotic functional food.

Cited by 24 publications

References 73 publications

Intestinal Microbiome-Metabolome Responses to Essential Oils in Piglets

Intestinal Microbiome-Metabolome Responses to Essential Oils in Piglets

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

Effect on nutritional, sensory, textural and microbiological properties of low‐fat yoghurt supplemented with Jerusalem artichoke powder

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