Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon

Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental. The Diversity of yeasts in the products was investigated using a molecular technique employing variable regions of 26S rDNA profiles generated by PCR-DGGE (Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis). Two types of samples: artisanal or handcraft yoghurt and traditionally fermented milks were collected in three towns of the three regions of the northern part of Cameroon. Firstly, a comparison was made between the 16 traditionally fermented milks collected in Maroua, Garoua and Ngaoundre each of the 3 regions. Secondly, it was between 26 artisanal fermented milks of each region and finally, between the two types of products. The different PCR-DGGE 26S rDNA profiles obtained were analyzed and DNA sequencing was used to compare yeasts from each method of production. Twelve (12) species of Yeasts were identified as: Malassezia globosa, Hanseniaspora uvarum, Galactomyces candidum, Candida tropicalis, Aureobasidium pullulans, Torulaspora globosa, Saccharomyces cerevisiae/paradoxus, Pichia kluyveri, Candida parapsilosis, Torulaspora delbrueckii, Kluyveromyces marxianus, Candida orthopsilosis and Pseudozyma sp. Yeast diversity was higher for artisanal fermented milks (yoghurt) with at least 10 species, while for traditionally non packed fermented milks only 5 species were identified with a predominance strain of Galactomyces candidum, Candida parapsilosis, Torulaspora delbrueckii, Saccharomyces cerevisiae/paradoxus and Kluyveromyces marxianus. The different species of yeast might be introduced accidentally in artisanal yoghurt; however, for traditionally fermented milks their presence might be associated to the starter

Fermented beverages with health-promoting potential: Past and future perspectives

peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes. In addition to harnessing traditional beverages for commercial use, there have recently been innovative efforts to develop non-dairy probiotic fermented beverages from a variety of substrates, including soy milk, whey, cereals and vegetable and fruit juices. On the basis of recent developments, it is anticipated that fermented beverages will continue to be a significant component within the functional food market

Nutrient Digestibility and Productivity of Bali Cattle Fed Fermented Hymenachne Amplexia­calis Based Rations Supplemented with Leucaena Leucocephala

An experiment was conducted to study the effects of lamtoro (Leucaena leucocephala) leaf supplementation in fermented kumpai grass (Hymenachne amplexia­calis) based rations on the productivity of Bali cattle. Variables measured were dry matter and organic matter intakes, nutrient digestibility (dry matter, organic matter, crude protein, and crude fiber), body weight gain, and feed efficiency. The types of rations were: Ration A= 45% fermented kumpai grass + 40% benggala grass + 15% concentrate + 0% lamtoro leaf, Ration B= 45% fermented kumpai grass + 30% benggala grass + 15% concentrate + 10% lamtoro leaf, Ration C= 45% fermented kumpai grass + 20% benggala grass + 15% concentrate + 20% lamtoro leaf, and Ration D= 45% fermented kumpai grass + 10% benggala grass + 15% concentrate + 30% lamtoro leaf. The supplementation of lamtoro leaf up to 30% into the ration could increase (P<0.05) dry matter and organic matter intakes, and crude protein digestibility. The highest body weight gain and feed efficiency were found in Bali cattle fed ration with 20% lamtoro leaf supplementation. The level of lamtoro leaf supplementation in the ration did not affect the digestibility of dry matter, organic matter, and crude fiber. It was concluded that the supplementation of lamtoro leaf in the ration could increase dry matter, organic matter, and crude protein intakes. Addition of 20% lamtoro leaf gave the best effect on the increased body weight gain and feed efficiency in Bali cattle

Introduction of nanofiltration in a production process of fermented organic acids

Nanofiltration in a production process of fermented organic acid

Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand

Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases. Lactic acid bacteria and yeasts are a major group of microorganisms associated with fermented products. Some of the microorganisms, known as probiotics, confer health properties to human health. Thus, many different types of fermented foods and beverages containing probiotics are produced around the world to support wellness and health. In recent years, there has been increased interest in the development of fermented functional plant-based foods and beverages due to a surge in scientific research of the products. Further, there is evidence that probiotic microorganisms can grow well in plant-based substrates. Water kefir is a sparkling fermented beverage with an acidic, sweet, slightly alcoholic taste, and a yeasty flavour. Water kefir fermentation can be achieved by the inoculation of water kefir grains as a starter culture into a solution containing sugar. Kefir grains consist of a symbiotic starter culture of lactic acid bacteria (LAB) and yeasts contained in a polysaccharide matrix. Microorganisms present in kefir grains are recognized as probiotics. The majority of previous studies have focused on the isolation and identification of water kefir cultures responsible for fermentation. There is, therefore, scanty information on the fermentation of plant-based water kefir beverages. The main objective of this study was to develop fermented black tea beverage using water kefir grains as a starter culture. Fermentation of black tea infusions as single and mixed substrate with carrot juice using water kefir grains were investigated. Microflora of water kefir grains used consisted of symbiotic starter culture of lactic acid bacteria (Lactococcus spp. and Lactobacillus spp.) and a yeast (Saccharomyces cerevisiae). The study was conducted in three main phases. The first phase investigated the effect of sucrose concentration (5% and 10%) and fermentation temperature (25°C and 30°C) in black tea water kefir fermentation for 72 h. Meanwhile, the effect of added carrot juice (5%, 10%, and 15%) on kefir beverage during secondary fermentation (24 h) at 25°C was investigated in the second phase. The stability of the final black tea water kefir beverage formulation during storage (4°C) for four weeks was investigated in phase three. Samples of black tea water kefir beverages were subjected to various analyses during fermentation and storage (4°C) for 4 weeks: titratable acidity, total soluble solids (°Brix), colour, viable cell counts of constituent starter culture, sensory evaluation, sugars, organic acids, antioxidants, and pH was also measured. Results showed that fermentation temperature, sugar concentration, and carrot juice concentration contributed to the physico-chemical and microbiological characteristic as well as sensory properties of the product. In phases one and two, pH and total soluble solids (°Brix) decreased, while titratable acidity and cell counts of LAB and yeasts increased during fermentation of the products. LAB and yeasts were able to grow in black tea and addition of carrot juice into the beverages slightly increased their growth. The best fermentation conditions based on physico-chemical and sensory properties were kefir beverage containing sugar (10%) and carrot juice (10%) fermented at 25°C for 96 h. In phase three, the growth and survival of Lactococcus spp. and Lactobacillus spp. were low during storage of the product (4°C) while Saccharomyces cerevisiae maintained high cell numbers (7.03±0.07 log cfu/ml) at the end of storage (28 days). Results showed the possibility to produce low sugar water kefir beverage containing 0.08±0.01% (w/v) sucrose, 1.55±0.04% (w/v) glucose, and 2.93±0.20% (w/v) fructose. The fermented kefir beverage also contained 0.202±0.02% (w/v) lactic acid, 0.114±0.03% (w/v) acetic acid and some antioxidants (gallic acid, ECG, EGC, EGCG, theobromine and caffeine) which may be beneficial to human health. There was significant difference (p<0.05) in the colour (L*, a*, b*) of the fermented beverages during storage (4°C). Black tea water kefir beverage containing 10% sugar and 10% carrot juice fermented at 25°C for 96 h was well-liked by consumer sensory panellists

Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need.Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage.The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor at the same time. Results obtained during the sequential culture and compared to a bacterial control medium, showed that the inhibition exerted by S. cerevisiae D strain in term of decrease of the malic acid consumption rate was mainly due to ethanol (75%) and to a peptidic fraction (25%) having an MW between 5 and 10 kDa. 0.4 g l-1 of L-malic acid was consumed in this case while 3.7 g l-1 was consumed when the co-culturewas applied. In addition, therewas no risk of increased volatile acidity during the co-culture. Therefore, the co-culture strategy was considered effective for malolactic fermentation with the yeast/bacteria pair studied

Lifestyle Profile of Elderly Living with Non-communicable Disease in Bangkok and Surabaya

Lifestyle is one of the underlying risk factor of non-communicable disease (NCD). Dietary habit and exercise pattern are two indicators of lifestyle. Elderly are prone to NCD due to increased age which being independent risk factor. This study aimed to analyze and compare the lifestyle profile of elderly living with NCD between Bangkok and Surabaya, in term of dietary habit and exercise pattern, and to determine the best predictor of sedentary lifestyle among this population. This cross-sectional study involved 100 and 96 elderly with HT and/or DM in communities of Bangkok and Surabaya respectively (n=196). Self-developed instrument was used in data collection (r=0.178–0.715, Chronbach Alpha=0.644). Mann-Whitney U and regression tests were used in data analysis (α&lt;0.05). There was a significant difference of lifestyle in elderly living with NCD between Bangkok and Surabaya (p=0.008), especially in term of eat variety food (p=0.002), oily food (p=0.015), and curry with coconut milk (p=0.026). Eat vegetable and fruit could not predict dietary habit in elderly living with NCD (p=0.064). Eat fermented food was came up as the best predictor of lifestyle (p=0.000). It was accounted for 52.1% variance in lifestyle score in this population