Search results for "Lactic acid fermentation"

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

2013

The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteo…

Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.

2021

Abstract This work was carried out to elaborate selenium (Se) bio-enriched fermented Mediterranean fruit juices. To this purpose, pomegranate and table red grape juices were added with sodium selenite (Na2SeO3) and fermented by Levilactobacillus brevis CRL 2051 and Fructobacillus tropaeoli CRL 2034 individually or combined. To better evaluate the effect of selenite addition and starter strain inoculums on the total bacterial community of the fruit juices, fermentation trials were performed with raw and pasteurized fruit juices. No statistical significant differences were observed for total mesophilic microorganisms (TMM) and rod-shaped lactic acid bacteria (LAB) levels among raw and pasteur…

Comprehension and food analysis of a fermented mixture of animal proteins and vegetable proteins : influence on the physico-chemistry and the accepta…

2017

Many problems have been identified following the attempts to incorporate vegetal proteins in our food. In particular, off-flavor, taste or texture have been highlighted as real barriers to the acceptability of plant products by consumers. The consumer himself is also an important determinant regarding the term "acceptability." So, in order to develop a new fermented product based on pea, two issues were studied: the product and the consumer. To understand the physico-chemical properties and the acceptability of pea protein-based fermented products, several factors have been investigated in successive stages such as culture, positive health and environmental claims, lactic acid bacteria stra…

Kinetics of lactate fermentation and citrate bioconversion by LactococcusIactisssp.Iactisin batch culture

1993

The growth kinetics of Lactococcus lactis ssp. lactis were studied in batch culture in conditions of non-limiting lactose and the presence of citric acid. The control of pH modified growth and citrate metabolism but did not change the yield of acid formation. At controlled pH the growth rate was unaffected by citrate metabolism. Lactose was transformed to L-lactate and assay of the metabolic by-products showed some heterofermentation at the end of the growth of cultures with low growth rates. This heterofermentation was interpreted as a slowing down of glycolysis with activation of both the pyruvate formate lyase (PFL) and the pyruvate dehydrogenase complex (PDHC). Under these conditions th…

Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in…

2019

International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels (called "mixed gels" here) containing fava bean (Vicia faba) globular proteins on both protein composition and metabolism when given to young rats. Three mixed dairy gels containing casein micelles and fava bean proteins were produced either by chemical acidification (A) with glucono-δ-lactone (GDL) or by lactic acid fermentation. Fermented gels containing casein and fava bean proteins were produced without (F) or with (FW) whey proteins. The AA…

Resistance of Immobilized Lactic Acid Bacteria to the Inhibitory Effect of Quaternary Ammonium Sanitizers

2001

Abstract The inhibitory effect of quaternary ammonium sanitizers (QAS) on the fermentation activity of lactic acid bacteria was investigated. Benzalkonium chloride and didecyl dimethyl ammonium chloride show the same inhibitory effect. In MRS agar medium and MRS liquid medium their minimum inhibitory concentration was below 2 μg/mL. Interfering molecules in milk increased this concentration of inhibitory QAS above 8 μg/mL. Both growth and acidification were decreased but by immobilizing cells in calcium alginate gel beads this inhibitory effect could be reduced. The longer the beads were used for successive acidification and were colonized by lactic acid bacteria, the better was the acidifi…

2018

Tiger nut (Cyperus esculentus) is a tuber that can be consumed raw or processed into beverages. Its nutritional composition shows a high content of lipid and dietary fiber, close to those of nuts, and a high content of starch, like in other tubers. Tiger nuts also contain high levels of phosphorus, calcium, and phenolic compounds, which contribute to their antioxidant activity. From those characteristics, tiger nuts and derived beverages are particularly relevant to limit food insecurity in regions where the plant can grow. In Europe and United States, the tiger nut derived beverages are of high interest as alternatives to milk and for gluten-free diets. Fermentation or addition of probioti…

Application of HPP in food fermentation processes

2020

Abstract High pressure processing (HPP) is widely used in the food industry for nonthermal pasteurization of juices, ready-to-eat meals, dairy products, pet food, etc. The pasteurization effect is induced by damaging the membranes of microorganisms (leading to cell lysis) as well as by protein denaturation, thus interrupting cellular functions such as nutrient uptake, DNA replication, etc. Nevertheless, as a thermodynamic variable, pressure can also be used to enhance the fermentative processes if applied at sublethal levels (up to 50/60 MPa) to induce metabolic shifts in microorganisms, This allows accelerating the fermentative processes or even obtaining different compounds resulting from…

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

2020

Abstract Pistachio powder was added to flour or semolina to evaluate its contribution to increase the amount of lysine in bread. Bread production was carried out by sourdough technology using a selected 3-species (Lactobacillus sanfranciscensis/Leuconostoc citreum/Weissella cibaria) lactic acid bacterial (LAB) starter culture. All sourdoughs were subjected to a long-time fermentation (21 h) and showed levels of LAB around 109 CFU/g, indicating the suitability of pistachio powder for lactic fermentation. Yeasts were also detected, in particular in semolina trials. MiSeq Illumina technology was applied to investigate the bacterial composition of sourdoughs evidencing a different distribution …

Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria

2008

Lactic acid bacteria (LAB) play an important role in the fermentation of beverages like wine and beer, and in the production of dairy products, sour dough, sausages and cheese. The knowledge of the genome sequence offers an insight into the metabolism of the bacteria and provides means to optimize the manufacturing of the products. By now genomes of several lactic acid bacteria are sequenced, including wine related bacteria Oenococcus oeni PSU-1, Pediococcus pentosaceus ATCC 25745, Leuconostoc mesenteroides ATCC 8293 (http://www.jgi.doe.gov/; Klaenhammer et al. 2002; Mills et al. 2005) and Lactobacillus plantarum WCFS1 (http://www.cmbi. ru.nl/plantarum/; http://www.lacplantcyc.nl/; Kleerebe…