Starter Cultures for Lactic Acid Fermentation of Sweet Pepper, Pattypan Squash and Tomatoes

Abstract

The aim of this study was to obtain starter cultures for fermenting sweet pepper, pattypan squash and tomatoes, composed of the autochthonous lactic acid bacteria (LAB), selected from spontaneously fermented vegetables of each particular species. Antibacterial activity of the LAB strains against eight test strains of pathogenic and undesirable in food bacteria, as well as good organoleptic quality of obtained fermented product were adopted as selection criteria. Thirteen isolated LAB strains were identifi ed as Lactobacillus plantarum, Lactobacillus brevis and Pediococcus pentosaceus. All strains revealed the inhibiting capability, limiting the growth of at least two test strains. Ten selected LAB strains were used as starter cultures. Sensory quality of the obtained products was at least equal to the product obtained as a result of spontaneous fermentation. Using the autochthonous LAB strains of high antibacterial activity seems to be the rational way of producing microbiologically-safe products, preserving the original, unique fl avour of traditional, spontaneously fermented vegetables.

Biofilm Formation and Genetic Diversity of Lactobacillus Plantarum Strains Originated From France and Ukraine

“…Some L. plantarum strains from grape must together with Oenococcus oeni were proposed for development of starter cultures for the controlled process of malolactic fermentation improving special organoleptic characteristics of certain wines (Bauer and Dicks, 2004;Bravo-Ferrada et al, 2013;Testa et al, 2014). L. plantarum from fermenting plant material were characterized by strong antagonistic activity (Ben Omar et al, 2008;Knoll et al, 2008;Singh and Ramesh, 2008;Piasecka-Jozwiak et al, 2013). Antagonistic properties of LAB are widely used in food fermentation (Ben Omar et al, 2008;Singh and Ramesh, 2008;Çon and Karasu, 2009), probiotics (Martins et al, 2013) and become promising for plant protection (Visser et al, 1986;Trias et al, 2008;Hoda et al, 2011;Lutz et al, 2012).…”

“…Tests on ability to attach and to form biofilms on plant surfaces should be carried out with the strains intended for plant protection or fermentation of food products of plant origin. Strains of L. plantarum were characterized by their high diversity within the species that can be revealed by Random Amplification of Polymorphic DNA (RAPD)-PCR typing (Ben Omar et al, 2008;Pisano et al, 2011;Bravo-Ferrada et al, 2013). The results of RAPD-analysis may be used for development of primers for detection of L. plantarum strains (Galanis et al, 2015), to track the survival of lactobacilli during their consumption as probiotics (Mahenthiralingam et al, 2009) or to find out the ways of dissemination of lactobacilli during globalization processes (Song et al, 2016).…”

Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour

“…The following species were used: Pediococcus pentosaceus (nine strains), P. acidilactici (five strains), Lactobacillus plantarum (14 strains), L. helveticus (three strains), L. crustorum (three strains), L. coryniformis (two strains), L. rhamnosus (one strain), L. curvatus (one strain), L. sakei (one strain), Weissella cibaria (five strains), Lactococcus lactis (two strains), Leuconostoc mesenteroides (four strains) and Leuconostoc citreum (three strains). Species were identified by sequence analysis of the gene encoding 16S rRNA and random amplified polymorphic DNA–polymerase chain reaction (RAPD‐PCR) as described by Piasecka‐Jóźwiak et al …”

Fermentation of Plant Material – Effect on Sugar Content and Stability of Bioactive Compounds

“…The water can be easily removed by drying, a routine operation in food industry. Lowering the amount of sugars is more complicated and there are several methods available including chromatography and fermentation [Karamać et al, 2012;Piasecka-Jóźwiak et al, 2013]. The latter is used for millennia for food preservation such as milk or vegetables, and the production of fermented beverages, i.e.…”

“…The latter is used for millennia for food preservation such as milk or vegetables, and the production of fermented beverages, i.e. wine or beer Paul Ross et al, 2002;Piasecka-Jóźwiak et al, 2013].…”