Tag Archives: lactic acid bacteria

513-522 A. Pisponen and H. Andreson
The impact of lactic acid bacteria and yeasts ratio on fermentation and taste of kvass
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The impact of lactic acid bacteria and yeasts ratio on fermentation and taste of kvass

A. Pisponen* and H. Andreson

Estonian University of Life Sciences, Institute of Veterinary Medicine and Animal Sciences, Chair of Food Science and Technology, Kreutzwaldi 56/5, EE51014 Tartu, Estonia
*Correspondence: anna.pisponen@emu.ee

Abstract:

Kvass, a non-alcoholic beverage derived from rye malt or special rye bread through natural fermentation, traditionally involves yeast in the production process. However, the introduction of various lactic acid bacteria (LAB) accelerates fermentation and imparts a distinctive taste and aroma to the kvass. This research aimed to optimize the ratios of LAB to baker’s yeast in kvass to enhance its fermentation, sensory qualities, and physicochemical properties, thereby improving its acidic flavour and overall acceptability. Baker’s yeast and three commercial LAB strains were used for fermenting the kvass wort made of dried rye bread. The experimental design focused on four distinct inoculation ratios: 100% LAB, 50% LAB:50% yeast, 80% LAB:20% yeast, and 100% yeast. Key parameters such as pH, dry matter content, and titratable acidity were monitored over 12, 14, and 16 hours of fermentation, with a detailed sensory analysis conducted on the 80:20 LAB to yeast ratio kvass samples that were fermented for 14 hours and then cooled. It was found that varying the ratios of LAB and yeast significantly affected the fermentation process. Extended fermentation times, particularly with higher LAB ratios, led to more pronounced acidity and sensory characteristics. Optimal microbial balances, notably the 80% LAB to 20% yeast ratio, enhanced kvass’s flavour profile and physicochemical properties, suggesting a tailored approach to fermentation can improve kvass’s quality and consumer acceptance. These variations, alongside significant strain- and species-related differences, highlight the importance of microbial balance in enhancing kvass’s acidic flavour and overall acceptability.

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1260–1272 O. Parakhina, M. Lokachuk, L. Kuznetsova, O. Savkina, E. Pavlovskaya and T. Gavrilova
Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production
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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production

O. Parakhina, M. Lokachuk, L. Kuznetsova, O. Savkina*, E. Pavlovskaya and T. Gavrilova

St. Petersburg branch Scientific Research Institute for the Baking Industry, Podbelskogo highway 7, RU196608 St. Petersburg, Pushkin, Russian Federation
*Correspondence: 1103savkina@mail.ru

Abstract:

Sourdough is one of the most promising technologies for gluten-free bread. The selection of appropriate starter cultures for the production of gluten-free sourdoughs is of a great importance, since not all microorganisms can adapt equally to the same raw material. The aim was to create a new starter microbial composition for gluten-free sourdough preparation, allowing improving the quality and the microbiological safety of gluten-free bread. Screening was conducted on 8 strains of lactic acid bacteria (LAB) and 5 strains of yeast previously isolated from spontaneously fermenting rice and buckwheat sourdoughs. The strain S. cerevisiae Y205 had the highest fermentative activity and alcohols content. The lactic acid bacteria L. brevis E139 and L. plantarum Е138 were also experimentally selected for new gluten-free sourdoughs on the basis of acidity and volatile acids production and antagonistic activity. Two types of microbial composition were created and its influence on sourdough biotechnological indicators was studied. Sourdough with L. plantarum Е138 had in 1.2 times lower titratable acidity, in 3.4 times lower volatile acids content compared to sourdough with L. brevis E139. Alcohol content was the same in both sourdoughs similarly to yeast cells amount. Sourdough dough proofing time increased in 1.2–1.3 times compared to the control. Sourdough did not affect the specific volume, porosity and compressibility of gluten-free bread, but its sensory characteristics were improved. Bread made with sourdoughs had more pronounced taste and flavor, brighter crust color and better texture compared bread without sourdough. The microbiological safety of sourdough gluten-free bread was also increased, especially when L. brevis E139 was used.

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2260–2268 V. V. Eveleva , T. M. Cherpalova, E. A. Shipovskaya and N. A. Korshunova
Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria
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Technological features of production of lactate-containing additives from milk whey fermented with lactic acid bacteria

V. V. Eveleva¹* , T. M. Cherpalova¹, E. A. Shipovskaya¹ and N. A. Korshunova²

¹All-Russia Research Institute of Food Additives – Branch of the Federal Budget Research Institution ‘V. M. Gorbatov Federal Research Center for Food Systems’ of RAS, 55 Liteyny ave., RU191014 Saint Petersburg, Russia
²Saint Petersburg National Research University of Information Technology, Mechanics and Optics (ITMO University), 9 Lomonosov str., RU191002 Saint Petersburg, Russia
*Correspondence: v.eveleva@yandex.ru

Abstract:

Milk whey becomes a product of interest to researchers and manufacturers due to stricter environmental protection requirements. This paper discusses bioconversion of whey lactose into lactate-containing additives using microorganisms of Lactobacillus genus. The biotransformation of lactose from curd whey and standard solutions of cheese whey into lactic acid derivatives was assessed by the following parameters: the productivity of lactic acid bacteria, the rate of lactose fermentation, the total amount of calcium lactate and its formation rate. Selection of the medium preparation and lactic acid biosynthesis parameters based on these measurements proved to yield optimal results. Lactic acid bacteria from the subgroup of thermophilic bacilli L. acidophilus, L. bulgaricus, L. casei, L. lactis, L. helveticus, L. рlantarum were also tested. The optimal synthetic activity in the terms of calcium lactate turnover and formation rate was demonstrated by L. acidophilus in a medium based on the concentrated whey with 8% lactose.

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2117-2129 L. Nadtochii, A. Orazov, L. Kuznetsova, A. Pinaev, L. Weihong, S. Garbuz and M. Muradova
Identification of yeast species involved in fermentation of the Kazakh camel dairy product–shubat
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Identification of yeast species involved in fermentation of the Kazakh camel dairy product–shubat

L. Nadtochii¹*, A. Orazov¹*, L. Kuznetsova², A. Pinaev³, L. Weihong⁴, S. Garbuz¹ and M. Muradova¹

¹ITMO University, Department of Applied Biotechnology, Lomonosov street 9, RU191002 Saint Petersburg, Russian Federation
²The Russian Academy of Agricultural Sciences, The Saint Petersburg Branch State Research Institute of a Baking Industry, Podbelsky Chaussee 7, RU196608 Saint Petersburg, Pushkin, Russian Federation
³All-Russia Research Institute for Agriculture Microbiology, Laboratory of Genetics of Plant-Microbe Interactions, Podbelsky Chaussee 3, RU196608 Saint Petersburg, Pushkin, Russian Federation
⁴Harbin Institute of Technology, Institute of Food Science and Engineering, School of Chemistry Engineering, Xidazhi street 92, CN150001, Harbin, Heilongjiang, P.R. China
*Correspondence: l_tochka@corp.ifmo.ru, orazov@corp.ifmo.ru

Abstract:

In certain countries of the world, camel’s milk is used for food on a level with cow’s milk. Shubat is a traditional food product based on camel milk in Kazakhstan. It is a fermented milk product obtained as a result of spontaneous fermentation of camel’s milk under the influence of native microflora. Received dairy product from the southern region of Kazakhstan became the object of the investigation of the microflora of the fermented milk product shubat. The aim of the research was to study the microflora of camel milk, which causes its spontaneous fermentation. During the experiment, the dynamics of acid accumulation by the change in active acidity (pH) and titratable acidity (°T) was studied. In addition to lactic fermentation fermented product (shubat), alcoholic fermentation was noted, which has given the finished product an increased acidity and a high degree of gassing. To enumerate and identify microorganisms, shubat was sown to the following nutrient media: MRS, Malt wort-agar medium at 36 °C and 30 °C respectively both for 3 days. We suppose that the dominant component of the shubat’s microflora was yeasts: Brettanomyces anomalus, Naumovozyma castellii. Pathogenic microorganisms, such as Salmonella, Shigella, were not detected during the research, considering that the shubat is formed as a result of spontaneous fermentation and has poor hygienic characteristics in comparison with pasteurized milk. Identification of individual strains of bacteria allows us to simulate a starter microflora for the production of a safe fermented product based on camel milk on an industrial scale in Kazakhstan. The identified microflora, which causes spontaneous fermentation of camel milk and isolated strains of lactic acid bacteria, will make a significant contribution to the improvement of food safety in arid regions.

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1360-1372 N. Dubrovskaya, O. Savkina, L. Kuznetsova and O. Parakhina
The development of gluten-free sourdough bread technology with rowan powder
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The development of gluten-free sourdough bread technology with rowan powder

N. Dubrovskaya¹, O. Savkina²*, L. Kuznetsova² and O. Parakhina³

¹Peter the Great St. Petersburg Polytechnic University, Polytechnicheskaya street 29, RU195251 St. Petersburg, Russia
²St. Petersburg Branch, State Research Institute of the Baking Industry, Podbelskogo Highway 7, RU196608 St. Petersburg, Pushkin, Russia
³Institute of Refrigeration and Biotechnologies, ITMO University, Lomonosova street 9, RU191002 St. Petersburg, Russia
*Correspondence: 1103savkina@mail.ru

Abstract:

A new form of technology was developed which focused on gluten-free bread with gluten-free sourdough and rowan powder (from the botanical species Sorbus aucuparia). This new form of technology allows organoleptic characteristics to be improved, along with structure, texture, microbial spoilage resistance, and the shelf life of gluten-free bread. The gluten-free dry microbial composition with lactic acid bacteria was developed as a starter for sourdough. The lactic acid bacteria, L. brevis E38, was experimentally selected for dry microbial composition on the basis of its antagonistic activity against ropy bread disease pathogens (B. subtilis and B. licheniformis). The dependence was revealed of the accumulation of acetic acid and lactic acid in the sourdough on the microbial composition during fermentation. A gluten-free sourdough technology was developed which involved a new starter, rice, and soy flour at a ratio of 0.2:2:1. It was shown that the use of soy protein slows down the fermentation process in the sourdough. An increase – in acidity levels of between 7.5–9.5 times higher in the dough with sourdough and rowan powder when compared to dough without sourdough. Sourdough usage allowed compressibility of the crumb to be increased by between 1.8–2 times, with a specific volume of 19.0% and a porosity of 9.8% and 11.5%, and for the sensory characteristics to be improved as perceived by consumers. It was proved that microbial composition with a lactic acid bacteria, L. brevis E38, inhibits ropy disease and mould development in bread. The results of the present study showed that the addition of sourdough and rowan powder can be used to improve the quality of gluten-free bread.

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907-918 H. Daba, and S. Saidi
Detection of bacteriocin-producing lactic acid bacteria from milk in various farms in north-east Algeria by a new procedure
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Detection of bacteriocin-producing lactic acid bacteria from milk in various farms in north-east Algeria by a new procedure

H. Daba¹,* and S. Saidi¹

¹University of Setif 1, Nature and Live Sciences Faculty, Department of Microbiology, 19000, Setif, Algeria; *Correspondence: dabhoc@yahoo.fr

Abstract:

Twelve samples of bacteriocin-producing lactic acid bacteria were isolated from raw milk. The screening procedure has the advantage of differentiating directly on agar plates active colonies among thenatural microbial population without subsequent culture. Five of milk isolates had effective inhibitory activity against Staphylococcus, Bacillus and all Listeria monocytogenes strains tested. In addition, two bacteriocinogenic isolates were effective against Gram-negative bacteria including Pseudomonas aeruginosa and Escherichia coli. The action of the bacteriocins was eliminated by a proteolytic enzyme. Simulation tests in liquid medium showed a 3 log reduction of Listeria growth in presence of bacteriocin during a period stockage of 14 days at 4°C.

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