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Mishra BK, Das S, Nandy SK, Patel M, Hati S. Genomic and probiotic attributes of Lactobacillus strains from rice-based fermented foods of North Eastern India. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:504-516. [PMID: 36712227 PMCID: PMC9873898 DOI: 10.1007/s13197-022-05633-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2022] [Accepted: 10/07/2022] [Indexed: 12/02/2022]
Abstract
The probiotic attributes and genomic profiles of amylase-producing Lactobacillus strains from rice-based fermented foods of Meghalaya in the North-Eastern India were evaluated in the study. A preliminary screening of 17 lactic acid bacteria strains was performed based on their starch hydrolysis and glucoamylase activities. Out of 17 strains, 5 strains (L. fermentum KGL4, L. rhamnosus RNS4, L. fermentum WTS4, L. fermentum KGL2, and L. rhamnosus KGL3A) were selected for further characterization of different probiotic attributes. Whole-genome sequencing of two of the best strains was carried out using a shotgun sequencing platform based on their rich probiotic attributes. The EPS production was in the range of 2.89-3.92 mg/mL. KGL2 (41.5%) and KGL3A (41%) showed the highest antioxidant activity. The highest antibiotic susceptibility was exhibited by all the five Lactobacillus strains against ampicillin, ranging from 24.66 to 27.33 mm. The lactobacilli isolates used in the study could survive the simulated gastric/intestinal juices. Genomic characterization of KGL4 and KGL3A illustrated their possible adherence to the intestinal wall, specialized metabolic patterns, and possible role in boosting host immunity. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05633-8.
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Affiliation(s)
- Birendra K. Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
| | - Sujit Das
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
- Biotechnology Industry Research Assistance Council, New Delhi, Delhi 110003 India
| | - Suman K. Nandy
- BIRAC BioNEST Bioincubator (B3I) Facility, North-Eastern Hill University, Tura Campus, Chasingre, Meghalaya 794002 India
| | - Maulik Patel
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
| | - Subrota Hati
- Dairy Microbiology Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujarat 388110 India
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Biochemical and Microbiological Changes Associated with Fermentation of Durum Wheat for Lemzeïet Processing, a Traditional Algerian Fermented Food. Processes (Basel) 2022. [DOI: 10.3390/pr10112347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In Algeria, “Lemzeïet” is prepared by the natural fermentation of wheat. This study aimed to follow the evolution of microbiological and biochemical properties of Lemzeïet with and without vinegar addition for 3, 6, 9 and 12 months. Lactic acid bacteria (LAB) were identified and the microbial count, as well as pH, acidity, protein, fat, ash and starch contents were determined. Results showed that Lemzeïet samples represented a safe product after the gradual absence of fungi. It also contained a significant load of LAB that were cocci or rods, white or yellow, grouped in chain, pair and tetrad. LAB isolates were mannitol positive, grew between 10 and 45 °C, showed resistance at 63.5 °C and the majority were homo-fermentative. Results showed a significant decrease in pH during fermentation regardless of the vinegar addition. Protein content increased up to 14.90% and 15.50% at the end of fermentation. The fat and starch contents decreased after 12 months of fermentation, regardless of the vinegar addition. Ash content remained high (1.41% and 1.45%) after six months of fermentation with and without vinegar, respectively. The microbiological and the biochemical characteristics of Lemzeïet make it a very interesting raw material in the manufacturing of healthy foods.
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Cirlincione F, Venturella G, Gargano ML, Ferraro V, Gaglio R, Francesca N, Rizzo BA, Russo G, Moschetti G, Settanni L, Mirabile G. Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Martín-Garcia A, Riu-Aumatell M, López-Tamames E. Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1906698] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Alba Martín-Garcia
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Montserrat Riu-Aumatell
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
| | - Elvira López-Tamames
- Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
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Falasconi I, Fontana A, Patrone V, Rebecchi A, Duserm Garrido G, Principato L, Callegari ML, Spigno G, Morelli L. Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation. Microorganisms 2020; 8:E1388. [PMID: 32927810 PMCID: PMC7565839 DOI: 10.3390/microorganisms8091388] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/08/2020] [Accepted: 09/09/2020] [Indexed: 12/13/2022] Open
Abstract
Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades, gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease, but, at the same time, they present difficult manipulation and scarce technological properties because of the absence of gluten. For this reason, the present work was aimed at selecting starter cultures for sourdough application that are isolated from fermentation of sorghum flour. Three isolates of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa were selected for the following properties: exopolysaccharide synthesis, acidification, CO2 production, and amylase activity. The investigated phenotypic characteristics were confirmed by genomic analyses, which also highlighted other potentially beneficial features for use in bakery products employment. These strains, together with bakery yeast, were used for bread preparation using sorghum and wheat flour and after 24 h of fermentation the resulting dough was analyzed to assess the improvement of its characteristics. The presence of lactic acid bacteria (LAB) had a great impact on the final dough, and the best preparation, from a rheological point of view, resulted in one made of sorghum and wheat flour with added LAB and bakery yeast, whose resulting characteristics were similar to all wheat flour doughs. The results of this study suggest a potential application of the selected starters in sorghum composite bread and should be validated with data from large-scale pilot tests conducted in industrial bakeries.
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Affiliation(s)
- Irene Falasconi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Alessandra Fontana
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Annalisa Rebecchi
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (A.R.); (M.L.C.)
| | - Guillermo Duserm Garrido
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Laura Principato
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Maria Luisa Callegari
- Biotechnological Research Centre, Università Cattolica del Sacro Cuore, 26100 Cremona, Italy; (A.R.); (M.L.C.)
| | - Giorgia Spigno
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
| | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (I.F.); (A.F.); (G.D.G.); (L.P.); (G.S.); (L.M.)
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Perri G, Calabrese FM, Rizzello CG, De Angelis M, Gobbetti M, Calasso M. Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109314] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Gaglio R, Alfonzo A, Barbera M, Franciosi E, Francesca N, Moschetti G, Settanni L. Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food Microbiol 2020; 86:103349. [DOI: 10.1016/j.fm.2019.103349] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 09/16/2019] [Accepted: 10/15/2019] [Indexed: 12/18/2022]
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