China
Africa
Explore chapters and articles related to this topic
Fermented Milk Products
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
In the past, people were used naturally occurring bacteria to produce lactic acid. Nowadays, dairy technologists use artificial starter cultures for inoculation. A starter culture is defined as a preparation of living microorganisms which is deliberately used to assist the beginning of fermentation, producing specific changes in chemical composition and the sensorial properties of the substrate in order to obtain a more homogenous product. The starter culture is a mixture of living entities (microorganisms) that actively takes part in the fermentation process and produces specific changes in the composition of certain chemicals and important properties of the substrate to obtain a more homogenous product. The Lactococcus lactis strain is mainly used for cheese preparation at 40 oC temperature and at relatively high temperature, strains such as Streptococcus thermophiles, Lactobacillus bulgaricus, L. helveticas are used. Lactic acid lowers the pH of milk which leads to coagulation of casein. The surface of casein micelles has a negative charge which keeps them away from each other; lactic acid provides H+ ions which neutralizes the negative charge present on the surface of casein micelles and helps to form clumps together. Thus providing favourable pH helps for the action of the enzyme rennin, which forms curd from casein. Low pH inhibits the growth of proteolytic and undesirable bacteria (Siso, 1996).
Cell Immobilization Technologies for Applications in Alcoholic Beverages
Published in Munmaya K. Mishra, Applications of Encapsulation and Controlled Release, 2019
Argyro Bekatorou, Stavros Plessas, Athanasios Mallouchos
Cider production is a complex process consisting of the alcoholic fermentation step by yeasts followed by MLF by lactic acid bacteria. Traditional cider is produced by natural fermentation of apple juice by the apple’s wild microflora, leading to an unstable product of variable quality. Recent studies have been focusing on the use of selected starter cultures and novel technologies, including the use of immobilization techniques, to increase productivity, accelerate maturation, and improve cider quality and stability. The immobilized cell systems used for cider production usually involve coimmobilized species in the same bioreactor for a one-step process or a series of bioreactors containing different species to conduct sequential alcoholic fermentation and MLF.2 The proposed carrier materials, microbial species, and process designs are generally similar to those applied in wine making. Although most of the research efforts proved to be efficient for both main and secondary fermentation, further research is needed for application at industrial scale to produce ciders with improved and controlled flavor profiles (Figure 20.5).
Sustainable Use of Food-Grade Microorganisms in Traditional Fermented Food Production
Published in Deepak Kumar Verma, Ami R. Patel, Sudhanshu Billoria, Geetanjali Kaushik, Maninder Kaur, Microbial Biotechnology in Food Processing and Health, 2023
Kolawole Banwo, Omotade R. Ogunremi, Adekemi T. Adesulu-Dahunsi
In Africa, traditional fermented foods constitute the major diet of many populaces, safe history in the consumption of these indigenous foods with LAB have been reported, because of the ‘generally recognized as safe’ (GRAS) status. LAB is predominantly involved in the fermentation of indigenous beverages and foods, the activity of LAB constitutes certain beneficial health effects because of their metabolic potentials on the host and extended shelf life in when compared with raw materials. LAB produces mainly lactic acid, and other organic acids in minute quantity; acetic and formic acid, production of these substances causes reduction in pH and thus inhibit the growth of many foods spoiling bacteria and killing of pathogenic microorganisms. Many food-grade organisms have been reported for their probiotic effects in food and feed formulations. These food-grade organisms are reportedly used in the production of foods and beverages with enhanced functional, nutritive content and technological features. Microbes of food origin can subsist in the gastrointestinal tract (GIT), adhere to its epithelial cells and extracellular matrices (Banwo et al., 2013a, b; Jia et al., 2017). The application of precisely selected strains with multifunctional potentials as starter or adjunct culture during food processes/fermentation will result in the improvement of food substrate and production of quality food products. The characterization of these beneficial microorganisms responsible for the fermentative processes have resulted in the development and the use of defined strains as starter cultures in a large-scale production of foods and beverages, which has greatly impacted on the food industries over the years.
Identification, characterization and optimization of culture medium conditions for organic acid-producing lactic acid bacteria strains from Chinese fermented vegetables
Published in Preparative Biochemistry & Biotechnology, 2023
Charles Obinwanne Okoye, Lu Gao, Yanfang Wu, Xia Li, Yongli Wang, Jianxiong Jiang
The functional properties of several LAB strains belonging to four genera and five species, L. plantarum PC1-1, YCI-2(8), YC1-1-4B, YC1-4 (4), and YC2-9, L. buchneri PC-C1, P. pentosaceus PC2-1(F2), W. hellenica PC1A, and Enterococcus sp. YC2–6 were evaluated to ascertain their biopreservative potential. PC1-1, YC1-1-4B, PC-C1, and PC2-1(F2) showed exceptional attributes by increased beneficial organic acid production, strong antimicrobial and antibiotic activity, growth, and acidification after 24hr in culture media. Moreover, three unique strains, PC-C1, YC1-1-4B, and PC2-1 (F2) utilized glucose (20 g/L) and soy peptone (10 g/L) as carbon and nitrogen sources, respectively, to maintain maximum growth at 24hr and acidification until 72hr in batch fermentation. This suggests their application as starter cultures during fermentation, particularly the fermentation of food and feed production. However, this is the first study to characterize several organic acid-producing LAB strains isolated from edible fermented vegetables.
Starter consortia for on-farm cocoa fermentation and their quality attributes
Published in Preparative Biochemistry & Biotechnology, 2020
Yallappa Basappa Saunshi, Mudrakola Vidya Sagar Sandhya, Navin Kumar Rastogi, Pushpa Srinivas Murthy
The microorganisms selected as starter cultures are expected to have several characteristics such as easy adaption to the raw material, developing sensory quality, extending shelf life, minimize the processing time, inhibiting food-related pathogens and non-toxigenic properties.[19]. The starter strains were screened and sourced from pectin rich citrus peel, apple, grapes, and coffee pulp. The initiation of the fermentation rapidly increased in population, specifically, the yeast from 3.9 to 8.7 log CFU/ml, by consumption of mucilage sugar. Eventually, the LAB growth was recorded to increase 4.7 log CFU/ml to 8.8 log CFU/ml whereas, AAB ascended 4.8–6.3 log CFU/ml at 24 h. The starter micro-biota utilizes the carbohydrate for growth and regulation of fermentation process. The naturally fermented cocoa was observed to have less microbial population with yeast 6.8 log CFU/ml, LAB 6.5 log CFU/ml, AAB 4.2 log CFU/ml at 24 h (Table 5). Similar results were corroborated in the previous study reported.[2,20]
Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500
Published in Preparative Biochemistry and Biotechnology, 2019
Arthitaya Kawee-ai, Phisit Seesuriyachan
Even though the effects of LAB on the bioactive compounds in fermented foods have been well studied, the effect of LAB on GABA production and the antioxidant activity of fermented perilla seeds has not been published. In this respect, the aim of this study was to select starter cultures used during fermentation to produce the desirable fermented perilla seeds juice. The direct addition of selected starter cultures to raw materials has been breakthrough in the fermented food process, which resulted in a high degree of control over the fermentation and standardization of the end products in fermented foods industry.[5] In this study, a starter culture of three LAB strains was selected for the evaluation of GABA, TPC and antioxidant activity in fermented perilla seeds pulp and juices. For further enhancement, a full factorial design was employed to optimize the fermentation conditions, such as fermentation time, initial substrate concentration and temperature. These findings of this study may provide the opportunity to develop high-quality fermented perilla seeds juice containing GABA with low cost.