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Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), Bifidobacterium animalis subsp. lactis Bb-12, and Propionibacterium freudenreichii subsp. shermanii PS-4, on selected quality parameters of yogurt-type fermented oat drinks. These drinks were produced by aqueous extraction of commercial oat flakes in drinking water. Acidification curves were determined during fermentation, and the oat drinks were subsequently stored at 6°C for 35 days. Throughout the study, acidity (measured by pH values), populations of lactic acid bacteria, bifidobacteria, and propionibacteria, as well as texture attributes (hardness and adhesiveness), water-holding capacity, and selected carbohydrate content were examined at the end of fermentation and every 7 days during storage. Results indicated that the addition of bifidobacteria and/or propionic acid bacteria in oat drink cultures expedited and improved the acidification process, resulting in a drink with a lower pH. Furthermore, the incorporation of propionic acid bacteria enhanced the water-holding capacity of the drink. Although the fermentation process had no significant impact on the texture of the oat drinks, the introduction of bifidobacteria reduced the adhesiveness of the final product. Carbohydrate content in the oat drinks diminished during fermentation, with sucrose experiencing the most substantial reduction. In conclusion, the study suggests that supplementing oat drink cultures with bifidobacteria and/or propionic acid bacteria proves to be an effective strategy for enhancing both the quality and shelf life of the final product. [ABSTRACT FROM AUTHOR]

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with Limosilactobacillus fermentum and Kluyveromyces marxianus (LF + KM) and to compare the performance of LF + KM with a commercial starter (LIVENDO® LV1). A mixture design (n = 13) was used to evaluate the fermentation performance of LF + KM (total titratable acidity (TTA); lactobacilli and yeast growth; acetic and lactic acid, fructose, glucose, and saccharose content) at 35 °C for 16 h. The comparison of LF + KM with LV1 fermentation was based on the acidity rate, fermentation quotient, TTA, and finally by determining the physical properties (texture, shape, color) of a rice–corn GFFB in which 10% of flour was supplemented with the sourdoughs. PMB promoted the growth of lactobacilli and the production of organic acids, especially in combination of CSPF and PMF. The optimum flour ratio was 2.4:1:1.2 (PMB:PMF:CSPF). LF + KM shortened the sourdough fermentation time by 2.5 times compared to LV1. The use of LF + KM sourdough reduced the hardness (32%) and chewiness (28%) of the GFFB, while the volume (35%) was increased compared to LV1 sourdough. This study shows the potential of using local alternative flours in sourdough fermentation for the production of GFFB. [ABSTRACT FROM AUTHOR]

The low-salt fermented shrimp pastes with 10% (w/w) salt addition were made using acetes chinensis as the substrates and Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 as fermentation starter cultures to investigate the impact of Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 on the quality and bacterial community diversity. Sensory evaluation, flavor analysis, MDA content, TVB-N value, and bacterial community were examined to compare the quality and microbial diversity changes of shrimp paste fermented using single-strain and mixed-strain fermentation methods. The results revealed that shrimp paste subjected to mixed-strain fermentation using two Bacillus strains exhibited higher sensory evaluation scores, color, and flavor assessment than the single-strain and natural fermentation shrimp paste. For the shrimp paste fermented with mixed Bacillus strains, the pH was between 7.5 and 8.0, and remained relatively stable throughout the fermentation process. The MDA content decreased from 0.98 mg/kg to 0.33 mg/kg with an increased fermentation time, and the lowest TVB-N value (33.32 mg/100 g) was observed after 10 days of fermentation. Amplicon sequencing of the fermented shrimp paste indicated the addition of starter cultures had a significant impact on the relative abundance of bacterial communities in the early stage of fermentation. At the end of fermentation, the relative abundance of Alkalibacterium, Atopistipes, Staphylococcus, and Tetragonococcus was relatively high in different groups. These findings provide a theoretical foundation for utilizing Bacillus strains as fermentation agents in producing shrimp paste and other related seafood products. [ABSTRACT FROM AUTHOR]

The dominant lactic acid bacteria (LAB) population in traditional Muş Tulum cheese, which is produced from unpasteurized sheep’s milk, was identified during the ripening period (on the 1st, 45th, and 90th day) using biochemical, phenotypic, and genotypic techniques. Additionally, the isolated LAB strains were assessed for their technological characteristics. Enterococcus spp. accounted for 76.92 % of the sequenced isolates, while Lactiplantibacillus spp., Lactococcus spp., and Pediococcus spp. represented 15.38 %, 6.15 %, and 1.54 % respectively. All Lactococcus strains as well as E. faecium FFH2 and Lb. plantarum FFH59 strains showed high acidification capacity. E. faecalis (FFH46 and FFH14), L. lactis subsp. lactis FFH51 and E. faecium FFH16 strains showed high proteolytic activity (2.0593-2.2452 FFA mmol/L). Two Enterococcus strains (E. faecium FFH12 and E. faecium FFH77) with potential bacteriocin production and antimicrobial activity were identified. The results indicated that Enterococcus spp. was the dominant flora throughout the ripening period of Muş Tulum cheese, followed by Lactiplantibacillus spp [ABSTRACT FROM AUTHOR]

This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as P. pentosaceus, were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with P. pentosaceus K-B21 or P. pentosaceus K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation. The levels of putrescine, histamine, spermine, and spermidine in kisra were reduced by about 90%, >31%, 55–61%, and 9–25%, respectively, by the two strains, compared to the control (natural fermentation). Additionally, DPPH scavenging activity was 83–84% in the control and inoculated groups of kisra. The total phenolic content was 1977.60 μg/g in the control and insignificantly lower in the inoculated groups (1850–1880 μg/g) than the control. These results suggest that P. pentosaceus K-B21 and K-B01 are promising candidates for use as sourdough starter cultures to produce kisra bread of higher quality, including both its safety and health functionality. [ABSTRACT FROM AUTHOR]

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p < 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p < 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score. [ABSTRACT FROM AUTHOR]

Abstract Although Kocho is a traditional fermented food widely consumed in Ethiopia, improper fermentation conditions continue to pose a significant challenge. This study aimed to examine the impact of fermentation temperature and duration on kocho quality, utilizing a completely randomized design (CRD). Standard methodologies were employed to evaluate the physicochemical properties, microbial composition, and sensory characteristics of kocho. Data analysis was conducted using Minitab software version 19.2. The fermentation conditions had a significant effect (p

Oats are among the most valued cereal commodities in the food market and are considered an exceptional grain. This study aimed focuses on assessing the impact of starter cultures, including lactic acid bacteria (i.e. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), Bifidobacterium animalis subsp. lactis Bb-12, and Propionibacterium freudenreichii subsp. shermanii PS-4, on selected quality parameters of yogurt-type fermented oat drinks. These drinks were produced by aqueous extraction of commercial oat flakes in drinking water. Acidification curves were determined during fermentation, and the oat drinks were subsequently stored at 6°C for 35 days. Throughout the study, acidity (measured by pH values), populations of lactic acid bacteria, bifidobacteria, and propionibacteria, as well as texture attributes (hardness and adhesiveness), water-holding capacity, and selected carbohydrate content were examined at the end of fermentation and every 7 days during storage. Results indicated that the addition of bifidobacteria and/or propionic acid bacteria in oat drink cultures expedited and improved the acidification process, resulting in a drink with a lower pH. Furthermore, the incorporation of propionic acid bacteria enhanced the water-holding capacity of the drink. Although the fermentation process had no significant impact on the texture of the oat drinks, the introduction of bifidobacteria reduced the adhesiveness of the final product. Carbohydrate content in the oat drinks diminished during fermentation, with sucrose experiencing the most substantial reduction. In conclusion, the study suggests that supplementing oat drink cultures with bifidobacteria and/or propionic acid bacteria proves to be an effective strategy for enhancing both the quality and shelf life of the final product.

The low-salt fermented shrimp pastes with 10% (w/w) salt addition were made using acetes chinensis as the substrates and Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 as fermentation starter cultures to investigate the impact of Bacillus amyloliquefaciens Y11 and Bacillus velezensis Y12 on the quality and bacterial community diversity. Sensory evaluation, flavor analysis, MDA content, TVB-N value, and bacterial community were examined to compare the quality and microbial diversity changes of shrimp paste fermented using single-strain and mixed-strain fermentation methods. The results revealed that shrimp paste subjected to mixed-strain fermentation using two Bacillus strains exhibited higher sensory evaluation scores, color, and flavor assessment than the single-strain and natural fermentation shrimp paste. For the shrimp paste fermented with mixed Bacillus strains, the pH was between 7.5 and 8.0, and remained relatively stable throughout the fermentation process. The MDA content decreased from 0.98 mg/kg to 0.33 mg/kg with an increased fermentation time, and the lowest TVB-N value (33.32 mg/100 g) was observed after 10 days of fermentation. Amplicon sequencing of the fermented shrimp paste indicated the addition of starter cultures had a significant impact on the relative abundance of bacterial communities in the early stage of fermentation. At the end of fermentation, the relative abundance of Alkalibacterium, Atopistipes, Staphylococcus, and Tetragonococcus was relatively high in different groups. These findings provide a theoretical foundation for utilizing Bacillus strains as fermentation agents in producing shrimp paste and other related seafood products.

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow’s milk on the fermentation process of milk mixtures during the production of fermented dairy products. Research methods included chemical, physical, organoleptic, and microbiological methods (determination of the quality indicators of raw milk and fermented milk curds), and technological methods (determination of acid formation activity and viscosity). The initial characteristics of raw milk were investigated according to genotype, revealing no direct correlation. Changes in the physicochemical, microbiological, and organoleptic properties of fermented milk curds during biotechnological processing and storage were examined. Optimal technological process regimes were selected, and technological methods were chosen to minimise the influence of secondary factors on the experiment. A mixed culture preparation of mesophilic lactic acid lactococci, including L. Lactis ssp., was chosen as a starter culture. It was established that all 13 milk samples were suitable for biotechnological processing using mixed cultures of mesophilic lactic acid bacteria. As a result, it was concluded that the production of fermented dairy products from raw milk with the presented β-casein genetic modifications, A1A1, A1A2, and A2A2 – using L. lactis ssp. cultures – is possible using the classical technology and does not require adjustment of the technological conditions. The obtained results can be used in the dairy industry when developing technologies for fermented dairy products from A2 raw milk

Abstract Introduction : Lactic acid bacteria (LAB) are a cluster of microbes distributed in a variety of environments and have potential probiotic activity to improve human well-being. This study was aimed at assessing the probiotic potential of LAB isolated from Cheka, an Ethiopian traditionally fermented beverage. Method Pure isolates obtained from 16 Cheka samples from Konso (n = 8) and Derashe (n = 8) were characterized morphologically, biochemically, and physiologically by considering basic criteria to identify the LAB. The probiotics properties of the LAB were evaluated in vitro at low pH values (2.0 and 3.0), and two bile salt concentrations (0.3 and 0.5%) for 3 and 6 h. The 16 S rRNA gene sequencing was done using an ABI 3730xl sequencer, and the gene sequences were aligned. Results Of the 27 pure isolates, 11 isolates were proven to be LAB with non-motile, negative for catalase, and non-spore former characteristics. Based on cultural characteristics and sugar fermentation ability, the 11 isolates were assembled into the genera Lactobacillus (55%), Lactococcus (18%), Pediococcus (18%), and Leuconostoc (9%). At pH 3.0 and a bile salt concentration of 0.3%, isolate ChK-11 showed a better survival rate (97 and 94%) than other isolates [ChK-7 (93 and 80%) > ChD-5 (84 and 76%) > ChD-8 (46 and 36%) > ChK-4 (41 and 34%)] for 6 and 3 h, respectively. According to 16 S rRNA sequencing results, isolates ChK-11 and ChK-7 were found to be Weissella paramesenteroides and Leuconostoc pseudomesenteroides with sequence similarity of 99 and 91%, respectively. Conclusions In the present study, probiotic LAB (Weissella paramesenteroides and Leuconostoc pseudomesenteroides) was successfully isolated and sequenced from Cheka samples. The findings of this in vitro study indicated that fermented beverages like Cheka are a source of the LAB with probiotic functional properties. Overall, Weissella paramesenteroides and Leuconostoc pseudomesenteroides isolates, which showed promising probiotic properties under in vitro conditions, can be used for starter culture development for the Cheka fermentation process.

This study was conducted to investigate the effect of starter cultures on the physicochemical and microbiological properties, texture, yield, and consumer preferences of quark type cheese. For this purpose, three different quark cheeses were manufactured by using commercial starter cultures. The microbiological, physicochemical, textural, and sensory properties of the cheese samples were determined at 1st, 14th, and 28th days of the storage period. The results showed that the kind of starter culture used in production influences the composition and yield of the obtained quark cheeses. It has been determined that the use of kefir culture in quark cheese production influences the moisture and water holding capacity, and as a result, improves its spreadability. Also, the sensory analysis exhibited that cheese produced with kefir culture had higher texture and taste-flavor acceptability. The study indicates that kefir culture may be successfully used in quark cheese production. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (p‐value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP). [ABSTRACT FROM AUTHOR]

Microbial communities play a fundamental role in shaping the taste, aroma, and texture of cheeses. They consist of starter and secondary microorganisms. Starters contribute to acid development during cheesemaking, while secondary microbiota play a crucial role in the ripening process. Their diversity is a subject of significant importance, shaped by various factors such as the cheesemaking environment, employed starters, physicochemical conditions, and manufacturing procedures. In this review, we attempted to provide an accurate picture of the microbial communities commonly found in raw milk cheeses and tried to list their origins, factors influencing their existence, and the approaches used for their screening. The research employed information retrieval methods, mainly focusing on specific keywords. We systematically searched various databases for relevant articles and reviews, prioritizing the retrieval of the most recent publications and those deemed most relevant to the objectives of this review. This review disclosed the frequently identified bacterial genera in cheeses, such as Lactococcus and Lactobacillus. In terms of fungi, regularly isolated species included Candida, Kluyveromyces, Saccharomyces, Yarrowia, Goetrichum, among others. Our investigation enabled the unveiling of both the core microbiota shared across diverse cheeses, crucial for cheese fermentation and ripening, and the variable microbiota contributing to the diversity in cheese characteristics. [ABSTRACT FROM AUTHOR]

Identifying the predominant strains of lactic acid bacteria (LAB) in dahi that are resistant to bacteriophages is essential for developing robust starter cultures. Dahi samples from two agroecological zones of Kerala were collected for isolation of LAB. Limosilactobacillus fermentum emerged as the dominant starter culture species based on sequence‐based identification and technological property characterisation. Dairy effluents were screened for phages targeting L. fermentum, and 10 of 11 strains of L. fermentum showed resistance to one lytic phage isolated as part of this study. The strain ADMT 15 showed sensitivity to the phage and on subsequent genome sequencing the phage revealed its close relationship to members of the Herelleviridae phage family. [ABSTRACT FROM AUTHOR]

The relevance of this study lies in the fact that the majority of commercial milk processed into fermented dairy products is a mixture of β-casein genotypes. The increasing use of A2 milk in the dairy industry necessitates the development of scientifically grounded technologies for the production of fermented products, as casein genotype modifications can affect the course of technological processes and require adjustments to production parameters. The study aimed to determine the impact of genetic modification of the β-casein protein in cow's milk on the fermentation process of milk mixtures during the production of fermented dairy products. Research methods included chemical, physical, organoleptic, and microbiological methods (determination of the quality indicators of raw milk and fermented milk curds), and technological methods (determination of acid formation activity and viscosity). The initial characteristics of raw milk were investigated according to genotype, revealing no direct correlation. Changes in the physicochemical, microbiological, and organoleptic properties of fermented milk curds during biotechnological processing and storage were examined. Optimal technological process regimes were selected, and technological methods were chosen to minimise the influence of secondary factors on the experiment. A mixed culture preparation of mesophilic lactic acid lactococci, including L. Lactis ssp., was chosen as a starter culture. It was established that all 13 milk samples were suitable for biotechnological processing using mixed cultures of mesophilic lactic acid bacteria. As a result, it was concluded that the production of fermented dairy products from raw milk with the presented β-casein genetic modifications, A1A1, A1A2, and A2A2 - using L. lactis ssp. cultures - is possible using the classical technology and does not require adjustment of the technological conditions. The obtained results can be used in the dairy industry when developing technologies for fermented dairy products from A2 raw milk. [ABSTRACT FROM AUTHOR]

Introduction: : Lactic acid bacteria (LAB) are a cluster of microbes distributed in a variety of environments and have potential probiotic activity to improve human well-being. This study was aimed at assessing the probiotic potential of LAB isolated from Cheka, an Ethiopian traditionally fermented beverage. Method: Pure isolates obtained from 16 Cheka samples from Konso (n = 8) and Derashe (n = 8) were characterized morphologically, biochemically, and physiologically by considering basic criteria to identify the LAB. The probiotics properties of the LAB were evaluated in vitro at low pH values (2.0 and 3.0), and two bile salt concentrations (0.3 and 0.5%) for 3 and 6 h. The 16 S rRNA gene sequencing was done using an ABI 3730xl sequencer, and the gene sequences were aligned. Results: Of the 27 pure isolates, 11 isolates were proven to be LAB with non-motile, negative for catalase, and non-spore former characteristics. Based on cultural characteristics and sugar fermentation ability, the 11 isolates were assembled into the genera Lactobacillus (55%), Lactococcus (18%), Pediococcus (18%), and Leuconostoc (9%). At pH 3.0 and a bile salt concentration of 0.3%, isolate ChK-11 showed a better survival rate (97 and 94%) than other isolates [ChK-7 (93 and 80%) > ChD-5 (84 and 76%) > ChD-8 (46 and 36%) > ChK-4 (41 and 34%)] for 6 and 3 h, respectively. According to 16 S rRNA sequencing results, isolates ChK-11 and ChK-7 were found to be Weissella paramesenteroides and Leuconostoc pseudomesenteroides with sequence similarity of 99 and 91%, respectively. Conclusions: In the present study, probiotic LAB (Weissella paramesenteroides and Leuconostoc pseudomesenteroides) was successfully isolated and sequenced from Cheka samples. The findings of this in vitro study indicated that fermented beverages like Cheka are a source of the LAB with probiotic functional properties. Overall, Weissella paramesenteroides and Leuconostoc pseudomesenteroides isolates, which showed promising probiotic properties under in vitro conditions, can be used for starter culture development for the Cheka fermentation process. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the region of Tumaco (Nariño, Colombia), in Southwestern Colombia, the CCN-51 cocoa clone has been commonly cultivated in recent decades. Determining the influence of cocoa processing conditions (pre-drying and yeast starter inoculation) on the profile of volatile compounds is essential to ensure maximum cocoa quality. To this aim, cocoa beans were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (control; CO); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD+YS). A total of 45 volatile compounds were identified by SPME-HS/GC–MS and classified as: alcohols (9), aldehydes and ketones (17), acids (6), esters (3), pyrazines (2), aliphatic hydrocarbons (4) and others (4). Pre-drying and yeast starter inoculation reduced the concentration of acids, which are associated with off-flavour notes. Fermentation with a selected yeast culture generated desirable flavour notes (sweet, fruity, floral, buttery and malty). The PCA score plot showed a clear separation of the samples obtained from the different treatment studied. In conclusion, pre-drying and inoculating with selected yeasts during processing help enhance the sensory quality of the cocoa.

Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added technology is urgently needed to solve the issue. This study aimed to evaluate the potential application of an alternative method based on de pulping treatment and adding Lactiplantibacillus plantarum subsp. plantarum HL-15 as a starter culture in cocoa post-harvest processing. The physical and sensorial quality of cocoa beans obtained from the method were evaluated. Microbiological growth patterns during fermentation were analyzed to better understand the effect of L. plantarum HL-15 addition. Economic comparative analysis was done to assess the feasibility of implementing the alternative method. The results showed that depulping and adding L. plantarum HL-15 before fermentation could produce high-quality cocoa beans with an outstanding sensory profile. Lactiplantibacillus plantarum subsp. plantarum HL-15 exhibited the ability to regulate microorganism consortia and suppress the growth of fungi. Combining this fermentation technique with by-product utilization based on the production of probiotic drinks could support the smallholder's livelihood by increasing the added value of cocoa beans and providing significant income.

Background: Staphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus. Given its phylogenetic closeness to S. xylosus, S. shinii can be found in similar ecological niches, including the microbiota of fermented meats where the species may contribute to colour and flavour development. In addition to these conventional functionalities, a biopreservation potential based on the production of antagonistic compounds may be available. Such potential, however, remains largely unexplored in contrast to the large body of research that is available on the biopreservative properties of lactic acid bacteria. The present study outlines the exploration of the genetic basis of competitiveness and antimicrobial activity of a fermented meat isolate, S. shinii IMDO-S216. To this end, its genome was sequenced, de novo assembled, and annotated. Results: The genome contained a single circular chromosome and eight plasmid replicons. Focus of the genomic exploration was on secondary metabolite biosynthetic gene clusters coding for ribosomally synthesized and posttranslationally modified peptides. One complete cluster was coding for a bacteriocin, namely lactococcin 972; the genes coding for the pre-bacteriocin, the ATP-binding cassette transporter, and the immunity protein were also identified. Five other complete clusters were identified, possibly functioning as competitiveness factors. These clusters were found to be involved in various responses such as membrane fluidity, iron intake from the medium, a quorum sensing system, and decreased sensitivity to antimicrobial peptides and competing microorganisms. The presence of these clusters was equally studied among a selection of multiple Staphylococcus species to assess their prevalence in closely-related organisms. Conclusions: Such factors possibly translate in an improved adaptation and competitiveness of S. shinii IMDO-S216 which are, in turn, likely to improve its fitness in a fermented meat matrix. [ABSTRACT FROM AUTHOR]

The use of controlled fermented legumes along with the aqueous extract of aromatic plants is important in terms of improving the quality characteristics of wheat bread. In the present study, after spontaneous fermentation of mung bean sourdough containing saffron petal extract, the predominant lactic acid bacteria (LAB) isolate was used as a starter culture in controlled fermented sourdough, and then the characteristics of the produced wheat breads in terms of texture, surface expansion of fungi and overall acceptability were investigated. Sequencing results of PCR products led to the identification of Levilactobacillus brevis as the predominant LAB isolated from sourdough. Processing of wheat bread with mung bean sourdough containing mentioned bacteria and saffron petal extract not only improved the textural features and overall acceptability of the produced bread, but also increased their resistance towards the surface expansion of Aspergillus niger. Based on the results, wheat bread containing fermented mung bean and saffron petal extract showed the best textural features compared to other samples with crumb hardness of 10.21 N and porosity of 16.16%. Furthermore, the mentioned sample with 44.33% inhibition had the highest ability to inhibit the growth of the indicator fungus compared to other samples. Although the use of mung bean and saffron petal extract alone in the formulation of wheat bread did not show a great effect on reducing the surface expansion of fungi, but their combined application was significantly (P<0.05) effective in reducing the surface growth of fungus. Due to the appropriate techno-functional capabilities of controlled fermented mung bean sourdough containing saffron petal extract, it can be used as a natural improver in the bakery industries. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes, the causative agent of listeriosis, is a relevant pathogen in dry fermented sausages (DFSs), and the application of antilisterial starter cultures is an effective intervention strategy to control the pathogen during DFS production. The effect of factors in relation to DFS formulation and production, NaCl (0–40 g/L), Mn (0.08–0.32 g/L), glucose (0–40 g/L) and temperature (3–37 °C), on the behaviour of L. monocytogenes when cocultured with Latilactobacillus sakei 23K (non-bacteriocinogenic) and CTC494 (bacteriocinogenic) strains was studied through a central composite design in meat simulation media. L. sakei and L. monocytogenes counts, pH, lactic acid production and bacteriocin activity were determined in mono and coculture. The pH decrease and lactic acid production were highly influenced by glucose, while production of sakacin K by L. sakei CTC494 was observed at moderate (10 and 20 °C), but not at the lowest (3 °C) and highest (37 °C), temperatures. Coculture growth had no effect on the acidification and bacteriocin production but inhibited and inactivated L. monocytogenes when L. sakei 23K entered the early stationary phase and when L. sakei CTC494 produced sakacin K. Optimal conditions for achieving a 5-log units reduction of L. monocytogenes were at 20 °C, 20 g/L of NaCl, 0.20 g/L of Mn and 40 g/L of glucose, those highlighting the importance of considering product formulation and fermentation conditions for bioprotective starter cultures application. [ABSTRACT FROM AUTHOR]

There is a lack of scientific analysis and control over the production of date vinegar in Oman, despite its growing demand in the worldwide market. Traditional production of date vinegar may lead to elevated amounts of ethanol (≥0.5%) and reduced content of acetic acid (<4%) compared to the standard acceptable levels. This study aimed to isolate non-Gluconobacter species from date vinegar produced by spontaneous fermentation and formulate starter cultures for quick and efficient production of date vinegar. In spontaneous fermentation date vinegar samples, the highest concentration of acetic acid was 10.42% on day 50. Acetobacter malorum (5 isolates), A. persici (3 isolates), and A. tropicalis (3 isolates) were identified based on 16S rRNA gene sequences for the first time in date vinegar. For date vinegar prepared with a starter culture of Acetobacter and yeast, the highest concentration of acetic acid was 4.67%. In conclusion, spontaneous fermentation resulted in the production of date vinegar with a high concentration of acetic acid, acceptable concentrations of ethanol and methanol, and the first isolation of three Acetobacter species. The formulated starter culture produced acceptable amounts of acetic acid and the time of fermentation was reduced 10 times (from 40 days to 4 days). This can provide the basis for producing a personalized or commercial product that ensures the production of good-quality date vinegar in an easier, faster, safer, and more efficient way from low-quality and surplus dates. [ABSTRACT FROM AUTHOR]

Fermentation is a traditional method utilized for vegetable preservation, with microorganisms playing a crucial role in the process. Nowadays, traditional spontaneous fermentation methods are widely employed, which excessively depend on the microorganisms attached to the surface of raw materials, resulting in great difficulties in ideal control over the fermentation process. To achieve standardized production and improve product quality, it is essential to promote inoculated fermentation. In this way, starter cultures can dominate the fermentation processes successfully. Unfortunately, inoculated fermentation has not been thoroughly studied and applied. Therefore, this paper provides a systematic review of the potential upgrading strategy of vegetable fermentation technology. First, we disclose the microbial community structures and succession rules in some typical spontaneously fermented vegetables to comprehend the microbial fermentation processes well. Then, internal and external factors affecting microorganisms are explored to provide references for the selection of fermented materials and conditions. Besides, we widely summarize the potential starter candidates with various characteristics isolated from spontaneously fermented products. Subsequently, we exhibited the inoculated fermentation strategies with those isolations. To optimize the product quality, not only lactic acid bacteria that lead the fermentation, but also yeasts that contribute to aroma formation should be combined for inoculation. The inoculation order of the starter cultures also affects the microbial fermentation. It is equally important to choose a proper processing method to guarantee the activity and convenience of starter cultures. Only in this way can we achieve the transition from traditional spontaneous fermentation to modern inoculated fermentation. [ABSTRACT FROM AUTHOR]

Recent investigations into the microbiota and fermentation of Coffea canephora fruits and beans have yielded limited advancements globally, highlighting a developing field of study. Consequently, this review seeks to consolidate existing literature through an analysis focusing on the microbiota and fermentation processes inherent in the postharvest processing of Canephora coffee. To this end, a comprehensive examination of the principal microorganisms inherent to this species, the application of starter cultures in fermentation, and the repercussions of fermentation on the chemical and sensory attributes of the beverage will be expounded. These investigations underscore the influence exerted by the fermentation process and the introduction of microorganism inoculation on Canephora coffees' chemical composition and sensory characteristics. Fermentation emerges as a mechanism facilitating the modification of coffee flavor and aroma, thereby presenting avenues for innovative enhancements in producing distinct Canephora coffee beverages. Research to assess the microbiota of Canephora coffees from various origins has the potential to advance our understanding of the microbial ecology specific to this species. Such studies will play a crucial role in identifying pertinent starter cultures that could be used to produce highquality coffees. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to absorb most of the fat. In this study, we employed culture-based techniques, amplicon sequencing, and shotgun metagenomics to analyze the Staka microbiome for the first time. The samples were dominated by Lactococcus or Leuconostoc spp. Most other bacteria were lactic acid bacteria (LAB) from the Streptococcus and Enterococcus genera or Gram-negative bacteria from the Buttiauxella, Pseudomonas, Enterobacter, Escherichia-Shigella, and Hafnia genera. Debaryomyces, Kluyveromyces, or Alternaria were the most prevalent genera in the samples, followed by other yeasts and molds like Saccharomyces, Penicillium, Aspergillus, Stemphylium, Coniospotium, or Cladosporium spp. Shotgun metagenomics allowed the species-level identification of Lactococcus lactis, Lactococcus raffinolactis, Streptococcus thermophilus, Streptococcus gallolyticus, Escherichia coli, Hafnia alvei, Streptococcus parauberis, and Enterococcus durans. Binning of assembled shotgun reads followed by recruitment plot analysis of single reads could determine near-complete metagenome assembled genomes (MAGs). Culture-dependent and culture-independent analyses were in overall agreement with some distinct differences. For example, lactococci could not be isolated, presumably because they had entered a viable but not culturable (VBNC) state or because they were dead. Finally, several LAB, Hafnia paralvei, and Pseudomonas spp. isolates exhibited antimicrobial activities against oral or other pathogenic streptococci, and certain spoilage and pathogenic bacteria establishing their potential role in food bio-protection or new biomedical applications. Our study may pave the way for additional studies concerning artisanal sour creams to better understand the factors affecting their production and the quality. [ABSTRACT FROM AUTHOR]

This study was conducted to confirm the effectiveness of kimchi starters (KSs) by investigating their growth characteristics. First, we assessed the growth characteristics of five lactic acid bacteria (LAB) strains (Lactococcus lactis WiKim0124; Companilactobacillus allii WiKim39; and Leuconostoc mesenteroides WiKim0121, WiKim33, and WiKim32) and assessed the effects of different parameters, including organic acids, salinity, acidity, and temperature, on the growth of these LAB. The findings showed that organic acids, particularly acetic and lactic acids that accumulated with the progress in fermentation, were the major players determining the microbial composition of kimchi and the growth of the KSs. Leuconostoc mesenteroides grew well in the presence of acetic and lactic acids than other starts, so it is confirmed that Leuconostoc mesenteroides can dominant in kimchi. In addition, malic acid, which is derived from kimchi ingredients, is used to induce malolactic fermentation by Lactobacillus species, and the progression of malolactic fermentation can be controlled through KSs. Our results suggest that KSs promote the production of organic acids, and the profiling of organic acids, as well as the progress of malolactic fermentation, can be controlled by selecting the suitable KS. Overall, this study demonstrates that kimchi fermentation can be controlled more effectively if the characteristics of KS are understood and used appropriately.

Abstract Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study the mutation, selection, and characterization of the Wickerhamomyces anomalus strain YWP1-3 as a starter culture to enhance the flavor quality of Arabica coffee. The results revealed that six mutants could produce relatively high levels of the pectinase enzyme on pectin agar media and exhibited high activity levels, ranging from 332.35 to 415.88 U/ml in mucilage broth. Strains UV22-2, UV22-3, UV41-1 and UV32-1 displayed higher levels of amylase activity than did the wild type. The UV22-2 and UV22-3 mutants exhibited the highest pectin degradation indices of 49.22% and 45.97%, respectively, and displayed significantly enhanced growth rates in nitrogen yeast base media supplemented with various sugars; thus, these mutants were evaluated for their ability to serve as a starter for fermentation of Arabica coffee. The cupping scores of coffees derived from UV22-2 and UV22-3 were 83.5 ± 1.5 and 82.0 ± 2.14, respectively. The volatile compounds in the roasted coffee fermented by UV22-2 were analyzed by GC‒MS, which revealed higher levels of furfuryl alcohol and furfuryl acetate than did the other samples. These findings suggested that UV22-2 could be an influential starter culture for Arabica coffee fermentation.

The dominant lactic acid bacteria (LAB) population in traditional Muş Tulum cheese, which is produced from unpasteurized sheep’s milk, was identified during the ripening period (on the 1st, 45th, and 90th day) using biochemical, phenotypic, and genotypic techniques. Additionally, the isolated LAB strains were assessed for their technological characteristics. Enterococcus spp. accounted for 76.92 % of the sequenced isolates, while Lactiplantibacillus spp., Lactococcus spp., and Pediococcus spp. represented 15.38 %, 6.15 %, and 1.54 % respectively. All Lactococcus strains as well as E. faecium FFH2 and Lb. plantarum FFH59 strains showed high acidification capacity. E. faecalis (FFH46 and FFH14), L. lactis subsp. lactis FFH51 and E. faecium FFH16 strains showed high proteolytic activity (2.0593-2.2452 FFA mmol/L). Two Enterococcus strains (E. faecium FFH12 and E. faecium FFH77) with potential bacteriocin production and antimicrobial activity were identified. The results indicated that Enterococcus spp. was the dominant flora throughout the ripening period of Muş Tulum cheese, followed by Lactiplantibacillus spp.

Abstract Background Eu is a lesser-known and traditional millet-based fermented brew of the Toto tribe from West Bengal, India. The starter culture used in this brew consists of diverse microflora. Identifying those microbes will not only help us gain a deeper understanding of the brew, but also quantify the impacts of this brew on the human system after consumption. Due to the progress in Illumina sequencing technology, the meta-profiling of 16S rRNA has emerged as a valuable resource for exploring the microbiome of any sample. We have utilised this tool (V3–V4 region) to study the microbiome population of Eu. Results The microbial diversity present in the brew was mainly constituted of probiotic and fermenting bacteria. The nutrient profiling of Eu estimated the amount of protein, carbohydrate, free amino acid, and free fatty acid. The nutritional substance present in the brew probably supports the growth of the probiotic microflora. Reverse ecology-based network analysis revealed considerable complementary interaction between humans and the microflora present in the Eu. GC–MS outlining enlisted thirteen potent compounds from Eu, and a comprehensive network pharmacological study on those compounds revealed the anti-cancerous properties of Eu, especially against gastrointestinal malignancy, by reducing the proliferation of malignant cells and forming pro-inflammatory cytokines. Conclusions The current study focuses on the meta-profiling and nutritional characteristics of Eu, which highlight the beverage’s potential as a probiotic health drink. Reverse ecology analysis demonstrated that the probiotic microflora competes strongly against pathogenic bacteria. Additionally, in silico network pharmacological research identified the drink as a potentially health-promoting and anti-cancer beverage.

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with Limosilactobacillus fermentum and Kluyveromyces marxianus (LF + KM) and to compare the performance of LF + KM with a commercial starter (LIVENDO® LV1). A mixture design (n = 13) was used to evaluate the fermentation performance of LF + KM (total titratable acidity (TTA); lactobacilli and yeast growth; acetic and lactic acid, fructose, glucose, and saccharose content) at 35 °C for 16 h. The comparison of LF + KM with LV1 fermentation was based on the acidity rate, fermentation quotient, TTA, and finally by determining the physical properties (texture, shape, color) of a rice–corn GFFB in which 10% of flour was supplemented with the sourdoughs. PMB promoted the growth of lactobacilli and the production of organic acids, especially in combination of CSPF and PMF. The optimum flour ratio was 2.4:1:1.2 (PMB:PMF:CSPF). LF + KM shortened the sourdough fermentation time by 2.5 times compared to LV1. The use of LF + KM sourdough reduced the hardness (32%) and chewiness (28%) of the GFFB, while the volume (35%) was increased compared to LV1 sourdough. This study shows the potential of using local alternative flours in sourdough fermentation for the production of GFFB.

This study investigated the impact of Pediococcus pentosaceus strains not only on biogenic amine (BA) content, but also on antioxidant indices, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and total phenolic content, in kisra, an African sourdough flatbread. Among forty-six lactic acid bacteria (LAB) strains isolated from naturally fermented kisra sourdough, two strains (K-B21, K-B01) identified as P. pentosaceus, were selected due to their low BA-producing and high BA-degrading ability for kisra fermentation. Inoculation with P. pentosaceus K-B21 or P. pentosaceus K-B01 completely prevented the formation of tyramine and cadaverine during kisra fermentation. The levels of putrescine, histamine, spermine, and spermidine in kisra were reduced by about 90%, >31%, 55–61%, and 9–25%, respectively, by the two strains, compared to the control (natural fermentation). Additionally, DPPH scavenging activity was 83–84% in the control and inoculated groups of kisra. The total phenolic content was 1977.60 μg/g in the control and insignificantly lower in the inoculated groups (1850–1880 μg/g) than the control. These results suggest that P. pentosaceus K-B21 and K-B01 are promising candidates for use as sourdough starter cultures to produce kisra bread of higher quality, including both its safety and health functionality.

The effects of different starter cultures on the quality of cassava stems and leaves silage were studied. The experiment was divided into control group (CK group) and three treatment groups (A group, B group, and C group). No starter was added in CK group, and 0.02% starter culture A, starter culture B, and starter culture C were added to the raw materials of cassava stems and leaves in three treatment groups, with three replicates in each group. Samples were collected and analyzed after 90 days of fermentation. The results showed that the contents of dry matter, Ca, and P in each treatment group had no obvious change with those in CK group. The coiltentrations of crude protein, crude fat, and crude ash in the C group were the highest, which were 8.06%, 17.84%, and 2.01% higher than those in the CK group. The lignin content in the A group was the lowest, which was 14.43% lower than that in the CK group. The contentrations of neutral detergent fiber (NDF), acid detergent fiber (ADF), and soluble carbohydrate (WSC) in the C group were the lowest, which were 11.40%, 16.62%, and 14.96% lower than those in the CK group, respectively. All feeding value indexes of each treatment group were higher than those of CK group, and all the feeding value indexes of C group were the highest. The values of pH, ammonia nitrogen, butyric acid, and ammonia nitrogeii/total nitrogen in the B group were the lowest, which were 8.88%, 20.90%, 99.48%, and 26.82% lower than those in the CK group, respectively. The lactic acid content in the C group was the highest, which was 26.03% higher than that in the CK group. The content of acetic acid in the A group was the lowest, which was 5.85% lower than that in the CK group. According to the comprehensive score of fermentation quality, the scores of each treatment group were higher than those of the CK group. The quality of cassava stalk and leaf silage was compared by average membership function value, and the quality of the B group was the best. The results showed that adding microbial starter culture could improve the silage quality of cassava stems and leaves to a certain extent. [ABSTRACT FROM AUTHOR]

The yoghurt fortification with bioactive-rich components is one of numerous approaches to prevent the diseases correlated with nutritional shortages. However, this method may alter product characteristics. Therefore, the aim of current research was to study the effect of bell pepper extract (BPE) with three different colors on the sensory and microbial properties of set yogurt. For yogurt preparation, 5% of concentrated BPE with the yellow, orange, or red colors were substituted with the milk used for yogurt production. Results showed that by using BPE in yogurt formulation, the count of starter bacteria increased meaningfully while for sensory attributes, except for yogurt texture and appearance, the scores of taste and color were significantly decreased (p<0.01). The mean viable counts of lactic acid bacteria (LAB) for control and yogurt samples containing yellow, orange and red BPE were determined as 9.62, 10.09, 10.08 and 10.10 Log CFU/g, respectively. The time of storage also had significant impact on the yogurt properties and as the time of storage increased, the count of LAB and sensory scores reduced notably. Results revealed that although addition of BPE with different colors into the yogurt production the sensory characteristics (taste and color scores) of yogurts decreased, all the yogurts containing BPE had acceptable sensory scores (mean scores>7, i.e. good mark). Consequently, with respect to the healthy components of bell pepper extracts, a yogurt with appropriate functionality could be produced. Therefore, the use of BPE with different colors (particularly orang BPE) in production of functional yogurt is recommended. [ABSTRACT FROM AUTHOR]

The study of microorganisms used in the food industry is necessary to improve the quality of food products. The complex nature of the relationships between members of associations of these microorganisms and the influence of endogenous factors on them should be taken into account in the production of appropriate food products. The impact of endogenous factors on microorganisms used in the food industry determines the composition of their associations, which in turn determines the quality of the resulting product. Therefore, analysis of the formation of such associations is a necessary element of food technology. An analysis of studies and publications has shown that today the issues related to the formation of microorganism associations used to ensure fermentation processes in food technology have been given insufficient attention in the scientific literature. The purpose of the article is to study the formation of the component composition of lactic acid bacteria and yeasts of different starter cultures depending on the endogenous factors for the differentiation of fermentation products. The formation of microorganism associations in different starter cultures has been studied. In order to conduct research, different types of starter cultures were used to prepare rye-wheat bread, beer, and fermented milk products. The taxonomic composition of the associations of the studied starter cultures was analyzed. Endogenous factors that are the main cause of differences in the composition of microorganism associations in different starter cultures have been studied. The significance of the synergism between lactic acid bacteria and yeast for the inhibition of bacteria harmful in food production has been determined. It has been shown that the formation of the composition of microorganisms, first of all, depends on the technology of the starter preparation, its type and the chemical composition of the fermentation substrate. The organoleptic characteristics of the resulting food products were corresponded to the composition of the association of microorganisms of the starter culture that was used. The results obtained show that flour starters can be used to start the fermentation process of sugar-rich substrates. [ABSTRACT FROM AUTHOR]

The suitability of Lactiplantibacillus plantarum (L. plantarum) as a functional starter culture in Nham fermentation was investigated, with a focus on evaluating both its probiotic attributes and fermentation capability. L. plantarum BCC 4352 (LpbBCC4352) exhibited colony-associated antimicrobial activity against Kocuria rhizophila, L. plantarum, Latilactobacillus sakei ssp. sakei, and Pediococcus pentosaceus, as well as the zoonotic Streptococcus suis. LpbBCC4352 exhibited impressive acid (pH 2.5) and bile resistance, coupled with notable survival rates in a simulated human digestive model. In addition, the strain is able to utilize fructo-oligosaccharides in simulated human colon conditions. It also displayed robust adhesion to human colon cell monolayers (Caco-2) and gastric mucin. Furthermore, it showed a promising cholesterol reduction ability in the fermentation medium. The safety of LpbBCC4352 for human consumption was confirmed through a hemolytic activity assay and antibiotic susceptibility testing. Moreover, using LpbBCC4352 as a starter culture not only enhanced the firmness of Nham but also ensured consumer satisfaction. The overall findings emphasize the potential use of LpbBCC4352 as a safe and effective functional starter culture, particularly in the production of Nham. [ABSTRACT FROM AUTHOR]

In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow's milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Biotecnología is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lactococcus lactis subsp. lactis NCCB100539 isolated from an artisanal raw ewe's milk cheese was evaluated as a potential starter culture in white-brined cheese. As a safety criteria, the cytotoxicity of the viable and heat-killed cells and CFE of this strain were determined on Caco-2 cell line by MTT assay. The antibiotic sensitivity of the strain to nine different antibiotics was also investigated. Cheeses produced using this strain were compared with control cheese in terms of physicochemical, microbiological, sensory properties as well as the peptide and volatile profiles during the 90-days of ripening period. Experimental cheeses had more extensive proteolysis as well as higher sensory scores. Incorporated L. lactis also led to an improvement in the microbial cheese quality. Neither living nor the dead cells and CFE of the strain showed cytotoxicity on Caco-2 cells. Therefore, L. lactis NCCB100539 strain could be a good starter candidate for the industrial white-brined cheeses. [ABSTRACT FROM AUTHOR]

Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yeast mannoproteins may improve O. oeni growth and survival in wine. However, very little is known about this topic. This study evaluated the effect of the addition of mannoprotein extracts to culture media on O. oeni growth and its survival to stress conditions and MLF performance. Three commercial mannoprotein extracts were characterized in terms of polysaccharide and protein richness and were used for O. oeni culture media supplementation. The addition of mannoprotein extracts improved the survival of the two evaluated O. oeni strains, PSU-1 and VP41, after acid shock (pH 3.2) in comparison to that of the control. The transcriptional response of four genes involved in mannose metabolism was different depending on the strain, indicating the complexity of sugar metabolism in O. oeni. PSU-1 cells grown with two of the mannoprotein extracts performed faster MLF compared with the control condition, indicating that mannoprotein addition may improve the performance of O. oeni starter cultures, although this effect depends on the strain. [ABSTRACT FROM AUTHOR]