Biofunctional Attributes and Storage Study of Soy Milk Fermented by Lactobacillus rhamnosus and Lactobacillus helveticus

Različiti proizvodi od soje smatraju se tradicionalnom funkcionalnom hranom za mongolsku populaciju na sjeveroistoku Indije. U ovom je radu ispitan utjecaj dodatka različitih aroma (mango, naranča, vanilija i bijela ruža), stupnja inokulacije bakterijama mliječno-kiselog vrenja Lactobacillus rham¬nosus K4E (KX950834) i Lactobacillus helveticus K14 (KU644578) i masenih udjela obranog mlijeka i šećera na senzorne značajke sojinog jogurta. Tijekom deset dana skladištenja u hladnjaku pri 6-8 °C ispitivana su fizikalno-kemijska (pH-vrijednost, titracijska kiselost), mikrobiološka (ukupni broj bakterija te broj koliformnih bakterija, kvasaca i plijesni), organoleptička (aroma, okus, boja, punoća, tekstura i ukupna prihvatljivost) i biofunkcionalna (inhibicija proizvodnje angiotenzin konvertirajućeg enzima, antioksidacijski i antimikrobni učinak, biotransformacija izoflavona) svojstva jogurta. Najbolje je ocijenjen jogurt s aromom bijele ruže, čija je pH-vrijednost tijekom skladištenja bila od 5,65 do 4,20, titracijska kiselost (izražena kao maseni udjel mliječne kiseline) od 0,33 do 0,51 % i ukupni broj bakterija vrsta Lactobacillus od 6.81 do 8,69 log CFU/mL. Inhibicija se angiotenzin konvertirajućeg enzima povećavala tijekom skladištenja s početnih 21,17 % na 81,03 % izmjerenih tijekom petog dana skladištenja, a zatim smanjivala sve do 38,85 % nakon desetog dana. Najveća je antioksidacijska aktivnost zabilježena tijekom petog dana skladištenja (87 %). Sojin jogurt s aromom bijele ruže imao je najizraženiji antimikrobni učinak na bakteriju Listeria monocytogenes, a zatim na bakterije Bacillus subtilis, Staphylococcus aureus, Salmonella typhi i Escherichia coli. Analiza RP-HPLC pokazala je da je u jogurtu nakon 18 sati fermentacije dobiveno 87,3 % aglikona sojinog izoflavona genisteina i 58,4 % daidzeina.Different soybean products are considered as traditional functional food among the Mongolian population in Northeast India. In the present study, the effect of different flavours (mango, orange, vanilla and white rose), inoculation rates of Lactobacillus rhamnosus K4E (KX950834) and Lactobacillus helveticus K14 (KU644578), and mass fractions of skimmed milk and sugar on the acceptability of soy yoghurts was studied. Physicochemical (pH, titratable acidity) and microbial analyses (total bacterial, total coliform, yeast and mould count) were conducted, and organoleptic (aroma, taste, colour, mouthfeel, texture and overall acceptability) and biofunctional properties (angiotensin-converting enzyme (ACE) inhibitory activity, antioxidant and antimicrobial activities and biotransformation of isoflavones) were evaluated during storage up to 10 days under refrigeration conditions (6–8 °C). Panellists preferred white rose soy yoghurt more than other flavours. The pH was from 5.65 to 4.20, the titratable acidity (expressed as mass fraction of lactic acid) was from 0.33 to 0.51 % and total Lactobacillus count ranged from 6.81 to 8.69 log CFU/mL during storage. The ACE inhibitory activity increased from 21.17 % on day 0 to 81.03 % on day 5, followed by a decrease of the activity after 10 days (38.85 %). The antioxidant activity was the highest on day 5 (87 %). White rose soy yoghurt had the highest antimicrobial activity against Listeria monocytogenes, followed by Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli. RP-HPLC analysis showed that after 18 h, the production of soy isoflavone aglycones genistein and daidzein in yoghurt was 87.3 and 58.4 %, respectivel

Indigenous <i>Lactobacillus</i> strains improve growth performance and high density cholesterol levels in broilers

556-563Antibiotics have been used extensively in poultry chicken to promote growth rate, increase feed conversion efficiency, and prevent intestinal infections, resulting in an imbalance of the beneficial intestinal flora. The use of lactic acid bacteria as feed additives to substitute antibiotic associated growth stimulators as well as their impact on meat quality, could possibly be the major approach. In this context, here, we studied two Lactobacillus cultures viz., L. plantarum KGL3A and L. fermentum KGL4 as an alternative to growth promoters. Broilers were grouped into four different treatments: T1 (control: basal diet + antibiotic growth promoter and immunomodulatory factor), T2 [basal diet without having antibiotic growth promoter and immunomodulatory factor + L. plantarum KGL3A (108 CFU/mL)], T3 [basal diet without having antibiotic growth promoter and immunomodulatory factor + L. fermentum KGL4 (108 CFU/mL)] and T4 (basal diet without having antibiotic growth promoter and immunomodulatory factor + combination of T3 and T4 bacterial strains). During the entire study, higher bodyweight was observed among the Lactobacillus fed broilers groups (T4: 2433g, T3: 2371 g, T2: 2355 g) as compared to the control group (T1: 2339 g). Lipid profile analysis further confirmed the significant decrease in low-density lipoprotein (LDL) content of T4 (19%) and T3 (16%) groups than the control group while more than 10% increase in high-density lipoprotein HDL content was observed in T4 and T3 groups than the control group. Further, the decrease in coliform and enterococci counts and an increase in Lactobacillus counts in treatment groups compared to the control group were found. The results indicate that the potential use of Lactobacillus cultures (KGL3A and KGL4) as dietary feed supplements as alternative to the antibiotics as growth promoters in poultry feeds

Significance of fermented rice beverage on management of antibiotic associated diarrhea (AAD) on Wistar rats

Antibiotic associated diarrhoea (AAD) is caused mostly by disruption of the physiological gut microflora. One potential strategy to prevent this is the concurrent use of probiotic bacteria or yeast. Tribal populations of West Garo Hill region of Meghalaya use locally available unique microflora to prepare fermented food products whichserve as a potential source of novel probiotic organisms and bioactive compounds.  In this context, here, we have evaluated the potentiality of laboratory made functional fermented rice beverage in mitigating AAD on animal models viz. Wistar rats. The animal models were administered with fermented rice beverage (test group A1), combination of indigenous Lactobacillus isolates (test group A2), a yeast isolate (test group A3), loperamide (test group STD), normal control (test group NC) and disease control (test group DC). Furthermore, various diarrhea assessment parameters were checked from each group followed by analysis of fecal microbiome, haematological parameters, histopathology of colon, liver and cecal short chain fatty acids (SCFAs) determination. NC and A1 was least affected by AAD induction with a faecal consistency score of 1 on the final day of the study. After day 10, a significant reduction (P &lt;0.05) in the faecal water content was observed in A1, A2 and STD till day 15. Compared to the NC, a slight decrease in body weight was found in the rest of five test groups at day 5, 10 and 15. Except NC, the remaining five test groups showed a significant decrease of lactobacilli and yeast counts in faecal microbiota at 5th day. An increase in the enterococci and coliform counts indicated severe diarrheal condition but A1 reported with significant increase (P &lt;0.05) in the population of Lactobacillus at day 15. An increase in red blood corpuscles, haemoglobin, packed cell volume, mean cell haemoglobin, mean corpuscular volume, mean corpuscular hemoglobin concentration was observed. During the histopathology analysis of colon and liver, normal layers of mucosa, submucosa, muscularis and serous with absence of any abnormal changes or lesions was seen in A1. The cecal concentrations of lactate, acetate and propionate were significantly higher in A1 as compared to the other test groups. Therefore, fermented rice beverage possesses potential to be used in inhibition of antibiotic associated diarrhea with further clinical investigations

Indigenous Lactobacillus strains improve growth performance and high density cholesterol levels in broilers

Antibiotics have been used extensively in poultry chicken to promote growth rate, increase feed conversion efficiency, and prevent intestinal infections, resulting in an imbalance of the beneficial intestinal flora. The use of lactic acid bacteria as feed additives to substitute antibiotic associated growth stimulators as well as their impact on meat quality, could possibly be the major approach. In this context, here, we studied two Lactobacillus cultures viz., L. plantarum KGL3A and L. fermentum KGL4 as an alternative to growth promoters. Broilers were grouped into four different treatments: T1 (control: basal diet + antibiotic growth promoter and immunomodulatory factor), T2 [basal diet without having antibiotic growth promoter and immunomodulatory factor + L. plantarum KGL3A (108 CFU/mL)], T3 [basal diet without having antibiotic growth promoter and immunomodulatory factor + L. fermentum KGL4 (108 CFU/mL)] and T4 (basal diet without having antibiotic growth promoter and immunomodulatory factor + combination of T3 and T4 bacterial strains). During the entire study, higher bodyweight was observed among the Lactobacillus fed broilers groups (T4: 2433g, T3: 2371 g, T2: 2355 g) as compared to the control group (T1: 2339 g). Lipid profile analysis further confirmed the significant decrease in low-density lipoprotein (LDL) content of T4 (19%) and T3 (16%) groups than the control group while more than 10% increase in high-density lipoprotein HDL content was observed in T4 and T3 groups than the control group. Further, the decrease in coliform and enterococci counts and an increase in Lactobacillus counts in treatment groups compared to the control group were found. The results indicate that the potential use of Lactobacillus cultures (KGL3A and KGL4) as dietary feed supplements as alternative to the antibiotics as growth promoters in poultry feeds

Significance of fermented rice beverage on management of antibiotic associated diarrhea (AAD) on Wistar rats

759-770Antibiotic associated diarrhoea (AAD) is caused mostly by disruption of the physiological gut microflora. One potential strategy to prevent this is the concurrent use of probiotic bacteria or yeast. Tribal populations of West Garo Hill region of Meghalaya use locally available unique microflora to prepare fermented food products whichserve as a potential source of novel probiotic organisms and bioactive compounds. In this context, here, we have evaluated the potentiality of laboratory made functional fermented rice beverage in mitigating AAD on animal models viz. Wistar rats. The animal models were administered with fermented rice beverage (test group A1), combination of indigenous Lactobacillus isolates (test group A2), a yeast isolate (test group A3), loperamide (test group STD), normal control (test group NC) and disease control (test group DC). Furthermore, various diarrhea assessment parameters were checked from each group followed by analysis of fecal microbiome, haematological parameters, histopathology of colon, liver and cecal short chain fatty acids (SCFAs) determination. NC and A1 was least affected by AAD induction with a faecal consistency score of 1 on the final day of the study. After day 10, a significant reduction (P <0.05) in the faecal water content was observed in A1, A2 and STD till day 15. Compared to the NC, a slight decrease in body weight was found in the rest of five test groups at day 5, 10 and 15. Except NC, the remaining five test groups showed a significant decrease of lactobacilli and yeast counts in faecal microbiota at 5th day. An increase in the enterococci and coliform counts indicated severe diarrheal condition but A1 reported with significant increase (P <0.05) in the population of Lactobacillus at day 15. An increase in red blood corpuscles, haemoglobin, packed cell volume, mean cell haemoglobin, mean corpuscular volume, mean corpuscular hemoglobin concentration was observed. During the histopathology analysis of colon and liver, normal layers of mucosa, submucosa, muscularis and serous with absence of any abnormal changes or lesions was seen in A1. The cecal concentrations of lactate, acetate and propionate were significantly higher in A1 as compared to the other test groups. Therefore, fermented rice beverage possesses potential to be used in inhibition of antibiotic associated diarrhea with further clinical investigations

Food fermentations: microorganisms with technological beneficial use

The publisher and the author regret that in the recent publication of the above article the supplementary material accompanying the article contained formatting errors hiding some of the text describing the food usage for the following species: Galactomyces candidum, Geotrichum candidum, Pichia kudriavzevii, and Pichia fermentans. The corrected supplementary data is now available online. Erratum, volume 156, issue 3, page 301, doi: 10.1016/j.ijfoodmicro.2012.04.003Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on "the history of use", "traditional food", or "general recognition of safety". Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The "2002 IDF inventory" has become a de facto reference for food cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature