Potential use of Bacillus coagulans in the food industry

Probiotic microorganisms are generally considered to beneficially affect host health when used in adequate amounts. Although generally used in dairy products, they are also widely used in various commercial food products such as fermented meats, cereals, baby foods, fruit juices, and ice creams. Among lactic acid bacteria, Lactobacillus and Bifidobacterium are the most commonly used bacteria in probiotic foods, but they are not resistant to heat treatment. Probiotic food diversity is expected to be greater with the use of probiotics, which are resistant to heat treatment and gastrointestinal system conditions. Bacillus coagulans (B. coagulans) has recently attracted the attention of researchers and food manufacturers, as it exhibits characteristics of both the Bacillus and Lactobacillus genera. B. coagulans is a spore-forming bacterium which is resistant to high temperatures with its probiotic activity. In addition, a large number of studies have been carried out on the low-cost microbial production of industrially valuable products such as lactic acid and various enzymes of B. coagulans which have been used in food production. In this review, the importance of B. coagulans in food industry is discussed. Moreover, some studies on B. coagulans products and the use of B. coagulans as a probiotic in food products are summarized. © 2018 by the authors

The microbiological quality of commercially bottled spring waters in Turkey

A total of 130 bottles of spring water of different brands bought randomly from selected markets were microbiologically examined. Gram (+) bacteria, Salmonella, Shigella were investigated. Furthermore, total aerobic mesophilic microorganisms and Coliform bacteria were examined. 22 of the 130 bottles tested are found to be not acceptable according to TFR (Turkish Food Regulation) since the number of cells of aerobic mesophilic microorganisms was over 50 cfu/ml. Also Coliform bacteria were found in 12 of the 130 bottles. Salmonella, Shigella and Gram (+) bacteria were not found in the samples

Inhibition of ochratoxin A production of aspergillus carbonarius by yeast species

A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius

Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products

In this study, the antibiotic resistance (AR) of lactic acid bacteria (LAB) isolated from traditional Turkish fermented dairy products was investigated. Yogurt, white cheese, tulum cheese, cokelek, camiz cream and kefir as dairy products were collected from various supermarkets. Lactic acid bacteria such as Lactobacillus spp., Streptococcus spp., Bifidobacterium spp., and Enterecoccus spp. were isolated from these dairy products. Lactobacillus spp. were resistant to vancomycin (58%), erythromycin (10.8%), tetracycline (4.3%), gentamicin (28%), and ciprofloxacin (26%). Streptococcus spp. were resistant to vancomycin (40%), erythromycin (10%), chloramphenicol (10%), gentamicin (20%), and ciprofloxacin (30%). Bifidobacterium spp. were resistant to vancomycin (60%), E 15 (6.6%), gentamicin (20%), and ciprofloxacin (33%). Enterococcus spp. were resistant to vancomycin (100%), erythromycin (100%), rifampin (100%), and ciprofloxacin (100%). As a result, LAB islated from dairy products in this study showed mostly resistance to vancomycin. © 2018, Shiraz University

Effect of Penicillium chrysogenum SO30 on Turkish type fermented sausages - Physicochemical properties

In this study the effect of Penicillium chrysogenum SO30 on Turkish type fermented sausage production was examined. On day 0, 7 and 14 of fermentation pH, water activity, moisture, fat, salt, total free fatty acid, nitrosomyoglobin, remnant nitrite, TBA, remnant potassium sorbate analyses were carried out. In the control sausages pH values between 5.1 and 4.2 were found, values between 5.1 and 4.5 were determined in moulded sausages. The moisture content was between 45.2 % and 17.6 % in control samples, between 45.2 % and 20.0 % in mould treated samples, nitrosomyoglobin ranged from 63.1 % to 41.0 % and from 63.1 % to 36.6 %, respectively. Thiobarbituric acid was between 0.50 µg MA/kg and 1.57 µg MAAg in control sausages and between 0.50 µg MA/kg and 0.86 µg MA/kg In moulded sausages. In control samples salt and fat contents of 2.83 % to 5.40 %, respectively 8.0 % to 30.0 % were determined, while in mould treated samples the salt and fat contents ranged from 2.83 % to 5.33 %, and from 8.0 % to 28.6 %, respectively. The analysis of total free fatty acid resulted in values between 1.0 % and 3.3 % (control) and between 1.0 % and 2.5 % (moulded). The water activity of the control sausages was between 0.94 and 0.86, while the water activity of mould treated sausages was between 0.94 and 0.87. On day 14 the remnant nitrite amount of the control samples was lower (0.06 ppm) than that of the moulded samples (0.15 ppm). No remnant sorbate amount could be determined on the 14th day in control samples. Only concerning texture and sensory analysis differences were found between the samples with the use of mould improving the sensory quality of the sausages. As a result, Penicillium chrysogenum is found to be appropriate as a starter/protective culture according to physicochemical properties in production of Turkish type fermented sausages. © M.&H. SchaperGmbH

Antibiotic resistance of enterococci, coagulase negative staphylococci and staphylococcus aureus isolated from chicken meat

We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strains was estimated by the Kirby- Bauer disk diffusion method (according to the NCCLS document M2-A9 suggestions). It was found that all strains of Enterococcus spp. were resistant to tetracycline, 75% of them were resistant to ciprofloxacin, and 50% of them were resistant to erythromycin, vancomycin, and chloramphenicol. Also all strains of S. aureus were resistant to tetracycline and 25% of S. aureus strains were resistant to erythromycin and chloramphenicol, whereas all strains of S. aureus were sensitive to teicoplanin and 25% of them were sensitive to vancomycin and ciprofloxacin. As for the isolate of coagulase negative staphylococci (CNS), 68.1% of them were resistant to erythromycin, 77.2% of them were resistant to tetracycline, 59% of them were resistant to vancomycin, 9% of them were resistant to teicoplanin, and 27.2% of them were resistant to both chloramphenicol and ciprofloxacin. As a result, it was found that most of the strains (all of S. aureus and Enterococcus spp., also 77.2% CNS) were resistant to tetracycline

The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk)

The present study was designed to investigate the effect of microencapsulated Lactobacillus rhamnosus (L. rhamnosus) for aroma and other quality characteristics of Turkish dry-fermented sausage (sucuk). L. rhamnosus was microencapsulated with an optimal coating material combination and used in sucuk production as a probiotic culture. The samples were stored for a 2-, 4-, and 6-month period. After each storage period, physicochemical, microbiological, aroma, and sensorial properties of sucuk with microencapsulated L. rhamnosus were compared with the control sample (L. plantarum) and sucuk with free L. rhamnosus. At the end of the 6-month storage, the viability of the probiotic cell showed an approximately 1.0 log cfu/g reduction in sucuk with free L. rhamnosus and 0.20 log cfu/g reduction in sucuk with microencapsulated L. rhamnosus. The sucuk aromatic extracts were obtained by a Likens-Nickerson distillation and extraction system and analyzed by GC-MS. A total of 60 aroma compounds, including six aldehydes, nine acids, five alcohols, four esters, three volatile phenols, two sulphur compounds, and 31 terpenes were identified and quantified in the samples. The concentration of total aroma compounds was found to be between 9964.5 and 45135.3 µg/kg. Except for the 6-month storage treatment, the highest total amounts of aroma compounds were found in sucuk with microencapsulated L. rhamnosus followed by free L. rhamnosus and the control sample. It can be concluded that a novel sucuk production with microencapsulated L. rhamnosus probiotic had better quality in terms of overall aroma properties. © 2017, Springer Science+Business Media, LLC

Antimicrobial effects of sodium tripolyphosphate and chlorine on chicken carcasses

This study investigated the antimicrobial effects of 10% solution of sodium tri polyphosphate and chlorine solution with 45 ppm on the total number of aerobic microorganisms on chicken carcasses. 10 boneless chicken breast carcasses were used in the study. The samples were dipped in 10% sodium tripolyphosphate (STPP) solution and 45 ppm chlorine solution at 12°C for 15 and 30 minutes, respectively. According to the results obtained, during the same period 10% solution of sodium tripolyphosphate has a greater antimicrobial effect compared to that of 45 ppm chlorine

Production of biosurfactant by lactic acid bacteria using whey as growth medium

The aim of this study was to produce biosurfactants from whey waste using Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus rhamnosus as well as to determine oil spreading, emulsification index, surface tension, and antiadhesive properties in these biosurfactants. Additionally, the capability of biosurfactant production from whey waste in the dairy industry was compared with that of MRS broth, a commercial culture medium. The presence of biosurfactants by all lactic acid bacteria was detected using the oil spreading test. Zone diameter due to the surface activity of lactic acid bacteria strains ranged from 1.87 to 5.92 cm. Biosurfactants from both whey medium and MRS broth reduced surface tension. Differences between data from whey medium and MRS broth were statistically insignificant in terms of the biomass, oil spreading, and surface tension of biosurfactants. Emulsification index values recorded after 1 h, 24 h, and 1 week were significantly different and ranged from 19.50% to 58.00%. The highest emulsification activity was exhibited by L. acidophilus from whey medium in the first hours. A 10 mg/mL concentration of biosurfactants was able to prevent S. aureus, P. aeruginosa, and E. coli adhesion 37.25%–52.5%, 10.25%–23.25%, and 5.32%–11.50%, respectively. E. coli was more resistant to the biosurfactants than the other pathogens were. On the other hand, biosurfactants from L. rhamnosus had the lowest antiadhesive effects. In general, biosurfactants from whey medium and MRS broth were similar in terms of antiadhesion properties. The present study showed that dairy wastes could be an appropriate medium for cost-effective biosurfactant production by lactic acid bacteria for the benefit of the food, pharmaceutical, and cosmetic industries. © TÜBİTAKFYL-2015-4390 215O062 Türkiye Bilimsel ve Teknolojik Araştirma KurumuWe would like to thank the Scientific and Technological Research Council of Turkey (TÜBİTAK, Project No: 215O062) and the Çukurova University Research Fund (Project No: FYL-2015-4390) for their financial support

Reduction in ochratoxin A levels in white wine, following treatment with activated carbon and sodium bentonite

The presence of ochratoxin A (OTA) in wine represents a serious risk for consumer health. This is a global problem but is most severe in developed countries. This paper describes the adsorption of OTA from both contaminated phosphate-buffered saline (PBS) and white wine by activated carbon (AC) and sodium bentonite, following incubation at different concentrations, at various times; with OTA removal being quantified by high-performance liquid chromatography with fluorescence detection. A significant reduction of OTA both in PBS and wine was found after treatment with AC, even at very low levels of adsorbent. When PBS and wine samples contaminated with 5 ng ml-1 OTA was treated with 1 mg ml-1 AC, 100% and 87% of the available toxin were adsorbed by the sorbent, respectively, without the need for a lengthy incubation period. Adsorption abilities varied depending on the both AC and toxin concentrations used together with the incubation period employed. In contrast, treatment with bentonite caused only small decreases in the OTA levels present in both the artificially contaminated PBS and wine samples. © 2007 Elsevier Ltd. All rights reserved.This project was supported by The Scientific and Technical Research Council of Turkey (TUBITAK, Project No. TOGTAG-3374) and Cukurova University Research Council. The statistical analysis employed by Adnan Bozdogan is gratefully appreciated. We also greatly thank Prof. Alan D.W. Dobson, Microbiology Department and Environmental Research Institute, University College Cork, for useful discussions and critical review of the manuscript