10 research outputs found
Lactobacillus plantarum LUHS135 and paracasei LUHS244 as functional starter cultures for the food fermentation industry: Characterisation, mycotoxin-reducing properties, optimisation of biomass growth and sustainable encapsulation by using dairy by-products
Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 from fermented cereals were isolated and
their properties (carbohydrate metabolism, gas production, ability to survive at a low pH values, growth performance
at different temperatures, antimicrobial properties against Pseudomonas aeruginosa, Staphylococcus
aureus, Escherichia coli, Salmonella enterica, Corynebacter spp, Klebsiella pneomoniae, Enterococcus faecalis, Bacillus
cereus, Proteus mirabilis, Clostridium spp., Streptococcus spp., resistance to antibiotics, and reducing properties for
aflatoxin B1, ochratoxin A, HT-2 toxin, T-2 toxin, zearalenone) were evaluated. Also, the possibilities to use
dairy by-products for biomass growth and encapsulation were investigated. The isolated strains can ferment a
broad spectrum of carbohydrates, are tolerant to a low pH values, susceptible to antibiotics and can inhibit the
growth of a wide spectrum of pathogenic bacteria. Both strains are good candidates (by using 3% of the mixture
of both strains) for the reduction of mycotoxins; these additional properties promote their broader application in
the food sector. Whey enriched with 2.5% glucose, 2.0% yeast extract and 0.5% sucrose represents an appropriate
alternative substrate for LUHS135 and LUHS244 multiplication and encapsulation, facilitating the production
on the industrial scale
Application of valorized dairy industry by-products for nutraceutical formulas development
The zero-waste economy has many challenges, of which the most important is the need for attractive
technologies for the effective recycling of by-products. One of challenges in dairy industry is to
effectively use large quantities of dairy by-products, e.g., the milk permeate (MP). MP is a dairy industry
by-product obtained during milk protein concentrate production. The aim of this study was to develop
nutraceutical in chewing form (NC) preparations. The main ingredients used for the preparation of
added-value nutraceuticals were MP (containing GOS), extruded and fermented wheat bran (containing
log10 colony-forming unit CFU/g viable antimicrobial property showing the LAB strains), psyllium
husk (PH) (source of desirable hydrocolloids), and apple by-products (AP) (source of phenolic
compounds). Also, for the preparation of NC, gelatin and agar were tested. In the NC formulations,
citric acid (CA) was replaced to ascorbic acid (AA) to obtain a desirable hard texture of samples with
agar. The optimal quantities of bioactive ingredients were selected by performing an overall acceptability
(OA) test and evaluating emotions induced by consumers. Moreover, viable LAB count during storage,
colour, texture, and antioxidant characteristics were evaluated. The highest OA (score 8.5) was shown
for samples consisting of MP, PH, AP, CA, and xylitol (XY), a very strong correlation was found
gelatin, MP, PH, AP, and CA showed a LAB count higher than 6.0 log10 CFU/g, but higher antioxidant
activity were found for the NC prepared with agar. Finally, it can be acknowledged that fermented MP,
PH, and AP can be used for preparation of added-value NC in a sustainable manner.info:eu-repo/semantics/publishedVersio
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics
The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid-state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of the used technologies, microbiological characteristics and biogenic amines (BAs) content in treated Ps were analyzed. Additionally, a different salt content (3.6 and 1.0 g/100 g) was used for snacks preparation. The obtained results revealed that used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ), and there was a significant effect (p < .05) due to the fermentation method, LAB strains, and ultrasonication on the texture of final product. Different salt content significantly affected the color coordinates of the Ps tested (p < .05). The predominant biogenic amines in Ps were phenylethylamine and spermidine. However, the reduction of some BAs after samples fermentation was observed. To conclude, acceptable formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermentation, as the end-product is more attractive to consumers than those prepared with 3.6 g/100 g salt and using ultrasonication
Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products
The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122âL. plantarum and LUHS210âL. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion âhappyâ; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion âhappyâ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mLâ1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion âhappyâ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries
Plant-based proteinaceous snacks: Effect of fermentation and ultrasonication on end-product characteristics
The study aimed at the development of a sufficient technology to improve sensory,
textural, physical, and microbiological properties of peas snacks (Ps) using solid-
state fermentation (SSF) and submerged fermentation (SMF) with two different lac-
tic acid bacteria (LAB) strains (Lactobacillus casei LUHS210 and Lactobacillus uvarum
LUHS245) for 24 hr and ultrasonication (10, 20, and 30 min). To ensure safety of
the used technologies, microbiological characteristics and biogenic amines (BAs)
content in treated Ps were analyzed. Additionally, a different salt content (3.6 and
1.0 g/100 g) was used for snacks preparation. The obtained results revealed that
used treatments reduced enterobacteria in Ps, while in fermented Ps, yeast/moulds
were not found. Ps with the lower salt content were more acidic and harder (0.90 mJ),
and there was a significant effect (p < .05) due to the fermentation method, LAB
strains, and ultrasonication on the texture of final product. Different salt content sig-
nificantly affected the color coordinates of the Ps tested (p < .05). The predominant
biogenic amines in Ps were phenylethylamine and spermidine. However, the reduc-
tion of some BAs after samples fermentation was observed. To conclude, acceptable
formulations of Ps can be obtained with 1.0 g/100 g salt, and by using fermenta-
tion, as the end-product is more attractive to consumers than those prepared with
3.6 g/100 g salt and using ultrasonication.info:eu-repo/semantics/publishedVersio
Application of the fermented and immobilized Cannabis sativa products for the biscuits production.
The aim of this study was to increase the total phenolic compounds (TPC) content, antioxidant activity, and protein digestibility of Cannabis sativa protein and expeller by using fermentation with selected lactic acid bacteria (LAB) strains, isolated from spontaneous fermented cereal substrate, and to adapt the Cannabis sativa protein and expeller products by using immobilization for higher value biscuits production.Spontaneous sourdough is a good source for LAB isolation, and isolated strains (Lactobacillus plantarum and Lactobacillus paracasei) showed versatile carbohydrate metabolism and resistance to low pH conditions. L. plantarum and L. paracasei could be used for hemp seed protein and expeller fermentation in order to increase its antioxidant activity, and for hemp seed expeller protein digestibility increasing L. plantarum should be selected (digestibility increase 15.26%, compare to nonfermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilazed hemp seed protein and expeller could be recommended
Application of the fermented and immobilized Cannabis sativa products for the biscuits production.
The aim of this study was to increase the total phenolic compounds (TPC) content, antioxidant activity, and protein digestibility of Cannabis sativa protein and expeller by using fermentation with selected lactic acid bacteria (LAB) strains, isolated from spontaneous fermented cereal substrate, and to adapt the Cannabis sativa protein and expeller products by using immobilization for higher value biscuits production.Spontaneous sourdough is a good source for LAB isolation, and isolated strains (Lactobacillus plantarum and Lactobacillus paracasei) showed versatile carbohydrate metabolism and resistance to low pH conditions. L. plantarum and L. paracasei could be used for hemp seed protein and expeller fermentation in order to increase its antioxidant activity, and for hemp seed expeller protein digestibility increasing L. plantarum should be selected (digestibility increase 15.26%, compare to nonfermented expeller samples). Fermented hemp seed products have significant influence on most of the biscuits parameters, and for biscuits value increasing with L. plantarum fermented and immobilazed hemp seed protein and expeller could be recommended
Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products
This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing â„6.0 log 10 CFU g â1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of
compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional properties of the developed beverages were proofed by the evaluation of their antimicrobial and antioxidant properties, as well as viable
LAB count during storage. Desirable changes in extruded and fermented WB were obtained: Fermentation reduced sugar concentration and pH in samples with predominant lactic acid isomer L(+). In addition, the viable LAB count in the substrate was higher than 6.0 log 10 CFU g â1 , and no enterobacteria remained. By comparing the overall acceptability of the beverages enriched with WB,
the highest overall acceptability was shown for the samples prepared with 10 g of the extruded and fermented WB (7.9 points). FBB showed desirable antimicrobial activity: Shepherd inhibitedâ2, sea buckthornâ3, blueberriesâ5, and raspberriesâ7 pathogens from the 10 tested. Comparing different beverage groups prepared with different types of FBB, in most cases (except sea
buckthorn), by increasing FBB content the beverages overall acceptability was increased, and the highest score (on average, 9.5 points) was obtained for the samples prepared with 5.0 and 7.5 g of blueberries FBB. Moreover, a very strong positive correlation (r = 0.8525) was found between overall acceptability and emotion âhappyâ induced in consumers by the prepared beverages enriched with
extruded and fermented WB and FBB. By comparing the samples prepared with the addition of WB with samples prepared with WB and FBB, it was observed that most FBB increased total phenolic compounds (TPC) content (on average, by 9.0%), except in the case of samples prepared with sea buckthorn. A very high positive correlation (r = 0.9919) was established between TPC and antioxidant activity. Finally, it can be stated that the newly developed nutraceutical beverages were acceptable for consumers, induced positive emotions, and possessed desirable antimicrobial and antioxidant properties, while being prepared in a sustainable and environmentally friendly manner.info:eu-repo/semantics/publishedVersio
Sourdough lactic acid bacteria â from food industry by-products and alternative food stock valorization to neurotransmitters production
Abstract: Sourdough is a complex ecosystem, where lactic acid bacteria (LAB) and yeasts are dominant organisms. LAB isolated from sourdough can be employed as a biotechnological starters to improve the safety and functionality of food and feed, to provide added value and to increase safety of food industry by-products, to design synthesis of functional molecules in fermentable substrates, and to moderate the technologies for safer alternative stock (e.g., insect flour) incorporation to the main food (e.g., bread) formulas. Sourdough contains a wide range of LAB, which metabolic activity strongly affects the characteristics of the fermentable substrates. The addition of starter cultures under controlled conditions is a highly prospective technology for sustainable feed preparation. Metabolites of the LAB as well as viable LAB cells in fermented feed material leads to desirable changes in animal microbiota, better health and production quality. Additionally, the high-functionality fermented feed can be produced by applying sourdough LAB for the food industry by-product valorization. Also, fermentation with sourdough LAB greatly contribute not only to the flavour, aroma, and texture of the final product but also to functional molecules synthesis, e.g., galactooligosaccharides can be synthesized from the dairy industry by-products containing lactose; gamma-aminobutyric acid can be produced from the
substrates containing L-glutamic acid (e.g., Spirulina). This type of bioconversion is a very promising technology for food and nutraceutical production. Finally, our works showed, that sourdough LAB application in industry is extremely broad: from food industry by-products and alternative food stock valorization to neurotransmitter production.info:eu-repo/semantics/publishedVersio