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Saatloo NV, Mehdizadeh T, Aliakbarlu J, Tahmasebi R. Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt. AMB Express 2023; 13:66. [PMID: 37378733 DOI: 10.1186/s13568-023-01572-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.
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Affiliation(s)
- Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Rahele Tahmasebi
- Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran
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Nero LA, de Freitas CF, Flores Carvalho LMV, Constantino C. 3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon. J Food Prot 2020; 83:1757-1763. [PMID: 32421789 DOI: 10.4315/jfp-20-155] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 05/15/2020] [Indexed: 12/25/2022]
Abstract
ABSTRACT This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buffered peptone water (BPW, 0.2% [w/v]) and Letheen broth, and subjected to LAB enumeration according to four protocols: (i) de Man Rogosa Sharpe (MRS) agar, pH 5.7, 30°C; (ii) MRS, pH 5.7, 30°C, anaerobiosis; (iii) all-purpose Tween agar (APT), 25°C; and (iv) PLAB, 30°C. Colonies were enumerated at 24, 48, and 72 h, and the results expressed as log CFU per gram for comparison by analysis of variance and regression (P < 0.05). Furthermore, colonies were randomly selected and characterized as LAB (Gram staining and catalase). Mean LAB counts from MRS and PLAB did not present significant differences independently of incubation time or diluent (P > 0.05), whereas counts in APT with BPW after 24 h were significantly lower (P < 0.05). PLAB counts with BPW (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.87 to 0.89; in anaerobiosis, r ranging from 0.94 to 0.95) and APT (r ranging from 0.84 to 0.86). With Letheen broth, PLAB (24, 48, and 72 h) presented significant correlation with MRS (r ranging from 0.92 to 0.94; in anaerobiosis, r ranging from 0.93 to 0.96) and APT (r ranging from 0.77 to 0.79). In total, 1,032 colonies (97%) from 1,063 colonies were characterized as LAB. Thus, PLAB can be considered as an alternative tool for enumerating LAB in bacon, with reliable results even after 24 h of incubation. HIGHLIGHTS
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Affiliation(s)
- LuÍs Augusto Nero
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Caio Fialho de Freitas
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Lara Maria Vieira Flores Carvalho
- Laboratório de Inspeção de Produtos de Origem Animal, Universidade Federal de Viçosa, Departamento de Veterinária, Campus Viçosa, Centro, 36570-900 Viçosa, Minas Gerais, Brazil (ORCID: https://orcid.org/0000-0002-4954-5824 [L.A.N.])
| | - Cristina Constantino
- 3M Food Safety, 3M do Brasil, Via Anhanguera, s/n - Nova Veneza, 13181-900 Sumaré, São Paulo, Brazil
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Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6. J DAIRY RES 2020; 87:259-262. [PMID: 32398178 DOI: 10.1017/s0022029920000308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
In this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vancomycin (10 mg/l) and MRS agar with added bile salts (1.5% w/v) ranged from 9.7 to 9.9 log CFU/g, independently of the tested conditions, indicating stability and intestinal resistance of L. casei MRUV6, despite some significant differences (P < 0.05). The study demonstrated the technological potential of a potential probiotic candidate strain, L. casei MRUV6, to be used as a starter culture in the dairy industry.
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Sánchez ÓJ, Barragán PJ, Serna L. Review of Lactobacillus in the food industry and their culture media. REVISTA COLOMBIANA DE BIOTECNOLOGÍA 2019. [DOI: 10.15446/rev.colomb.biote.v21n2.81576] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Lactic acid bacteria (LAB) are currently of great importance given their increasing use in the improvement of human and animal health and nutrition. They exhibit complex nutritional requirements, which is the reason why their production costs are high. Research efforts are being made aimed at evaluating different substrates for their production as well as the production of valuable metabolites from them. The purpose of this paper is to expose the main research and development trends for LAB production for industrial purposes with emphasis on the culture media required for their growth. The web of Science databases as well as the Google Patent Search tool were used in order to gather and analyze the scientific and technical information published in the last twelve years relating to LAB and their culture media. The use of milk, industrial cheese whey, cane molasses, hydrolyzed starches, lignocellulosic materials, organic food waste and bovine blood plasma, among others, have been proposed for Lactobacillus cultivation with the purpose of reducing costs and increasing performance in their production. Research groups and centers have the responsibility of intensifying their efforts to offer highly efficient technological alternatives to the industry that allow the production and application of LAB as a growth factor for the food sector. Also, research in prebiotic ingredients or additives derived from LAB that allow the enhancement of the benefits to the consumer must be continued. In this regard, it is necessary to increase the international visibility of Colombian scientific production in this area.
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Guz EA, Novitskaya EG, Kalenik TK, Levochkina LV, Piekoszewski W. The influence of vegetable puree containing carotenoids on the nutrient composition and structure of milk yoghurt. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12392] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Elena Aleksandrovna Guz
- School of Biomedicine; Far Eastern Federal University; Suchanova 8 Vladivostok 690950 Russia
| | | | | | | | - Wojciech Piekoszewski
- School of Biomedicine; Far Eastern Federal University; Suchanova 8 Vladivostok 690950 Russia
- Department of Analytical Chemistry; Faculty of Chemistry; Jagiellonian University; R. Ingardena 3 Krakow 30-060 Poland
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Adequacy of Petrifilm™ Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami. Meat Sci 2015; 110:253-61. [PMID: 26291606 DOI: 10.1016/j.meatsci.2015.07.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2015] [Revised: 07/15/2015] [Accepted: 07/17/2015] [Indexed: 11/21/2022]
Abstract
The present study aimed to assess the performance of alternative protocols to enumerate lactic acid bacteria (LAB) in salami. Fourteen cultures and two mixed starter cultures were plated using six protocols: 1) Petrifilm™ Aerobic Count (AC) with MRS broth and chlorophenol red (CR), incubated under aerobiosis or 2) under anaerobiosis, 3) MRS agar with CR, 4) MRS agar with bromocresol purple, 5) MRS agar at pH5.7, and 6) All Purpose Tween agar. Samples of salami were obtained and the LAB microbiota was enumerated by plating according protocols 1, 2, 3 and 5. Regression analysis showed a significant correlation between the tested protocols, based on culture counts (p<0.05). Similar results were observed for salami, and no significant differences of mean LAB counts between selected protocols (ANOVA, p>0.05). Colonies were confirmed as LAB, indicating proper selectivity of the protocols. The results showed the adequacy of Petrifilm™ AC supplemented with CR for the enumeration of LAB in salami.
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Comparison of mupirocin-based media for selective enumeration of bifidobacteria in probiotic supplements. J Microbiol Methods 2015; 109:106-9. [DOI: 10.1016/j.mimet.2014.12.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 12/07/2014] [Accepted: 12/23/2014] [Indexed: 11/20/2022]
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Evaluation of Petrifilm™ aerobic count plates as an equivalent alternative to drop plating on R2A agar plates in a biofilm disinfectant efficacy test. Curr Microbiol 2014; 70:450-6. [PMID: 25471267 DOI: 10.1007/s00284-014-0738-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2014] [Accepted: 10/21/2014] [Indexed: 10/24/2022]
Abstract
This paper compares Petrifilm™ aerobic count (AC) plates to drop plating on R2A agar plates as an alternative method for biofilm bacteria enumeration after application of a disinfectant. A Pseudomonas aeruginosa biofilm was grown in a Centers for Disease Control and Prevention biofilm reactor (ASTM E2562) and treated with 123 ppm sodium hypochlorite (as free chlorine) according to the Single Tube Method (ASTM E2871). Aliquots from the same dilution tubes were plated on Petrifilm™ AC plates and drop plated on R2A agar plates. The Petrifilm™ AC and R2A plates were incubated for 48 and 24 h, respectively, at 36 ± 1 °C. After nine experimental runs performed by two technicians, the mean difference in biofilm log densities [log biofilm density (LD) = log10(CFU/cm(2))] between the two methods for control coupons, treated coupons, and log reduction (LR) was 0.052 (p = 0.451), -0.102 (p = 0.303), and 0.152 (p = 0.313). Equivalence testing was used to assess equivalence of the two plating methods. The 90 % confidence intervals for the difference in control and treated mean LDs between methods were (-0.065, 0.170) and (-0.270, 0.064), both of which fall within a (-0.5, +0.5) equivalence criterion. The 90 % confidence interval for the mean LR difference (-0.113, 0.420) also falls within this equivalence criterion. Thus, Petrifilm™ AC plates were shown to be statistically equivalent to drop plating on R2A agar for the determination of control LDs, treated LDs, and LR values in an anti-biofilm efficacy test. These are the first published results that establish equivalency to a traditional plate counting technique for biofilms and for a disinfectant assay.
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Süle J, Kõrösi T, Hucker A, Varga L. Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria. Braz J Microbiol 2014; 45:1023-30. [PMID: 25477939 PMCID: PMC4204943 DOI: 10.1590/s1517-83822014000300035] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Accepted: 03/14/2014] [Indexed: 11/30/2022] Open
Abstract
The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars, along with several other culture media, for selectively enumerating bifidobacteria and lactic acid bacteria (LAB) species commonly used to make fermented milks. Pure culture suspensions of a total of 13 dairy bacteria strains, belonging to eight species and five genera, were tested for growth capability under various incubation conditions. TOS-MUP agar was successfully used for the selective enumeration of both Bifidobacterium animalis subsp. lactis BB-12 and B. breve M-16 V. MRS-CC agar showed relatively good selectivity for Lactobacillus acidophilus, however, it also promoted the growth of Lb. casei strains. For this reason, MRS-CC agar can only be used as a selective medium for the enumeration of Lb. acidophilus if Lb. casei is not present in a product at levels similar to or exceeding those of Lb. acidophilus. Unlike bifidobacteria and coccus-shaped LAB, all the lactobacilli strains involved in this work were found to grow well in MRS pH 5.4 agar incubated under anaerobiosis at 37 °C for 72 h. Therefore, this method proved to be particularly suitable for the selective enumeration of Lactobacillus spp.
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Affiliation(s)
- Judit Süle
- Institute of Food Science Faculty of Agricultural and Food Sciences University of West Hungary Mosonmagyaróvár Hungary Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary
| | - Tímea Kõrösi
- Hungarian Dairy Research Institute Mosonmagyaróvár Hungary Hungarian Dairy Research Institute, Mosonmagyaróvár, Hungary
| | - Attila Hucker
- Hungarian Dairy Research Institute Mosonmagyaróvár Hungary Hungarian Dairy Research Institute, Mosonmagyaróvár, Hungary
| | - László Varga
- Institute of Food Science Faculty of Agricultural and Food Sciences University of West Hungary Mosonmagyaróvár Hungary Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary
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Development of a selective culture medium for bifidobacteria, Raffinose-Propionate Lithium Mupirocin (RP-MUP) and assessment of its usage with Petrifilm™ Aerobic Count plates. Food Microbiol 2014; 39:96-102. [DOI: 10.1016/j.fm.2013.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2013] [Revised: 10/03/2013] [Accepted: 11/17/2013] [Indexed: 11/19/2022]
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Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk. Food Microbiol 2014; 39:89-95. [DOI: 10.1016/j.fm.2013.11.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2013] [Revised: 11/05/2013] [Accepted: 11/12/2013] [Indexed: 11/20/2022]
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Selective enumeration of propionibacteria in Emmental-type cheese using Petrifilm™ Aerobic Count plates added to Lithium Glycerol broth. J DAIRY RES 2013; 80:270-5. [DOI: 10.1017/s0022029913000198] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Propionibacteria derived from dairy products are relevant starter cultures for the production of Swiss and Emmental-type cheeses, and the monitoring of which is mandatory for proper quality control. This study aimed to evaluate an alternative procedure to enumerate propionibacteria, in order to develop a reliable and practical methodology to be employed by dairy industries. 2,3,5-triphenyltetrazolium chloride (TTC) inhibitory activity was tested against five reference strains (CIRM 09, 38, 39, 40 and 116); TTC at 0·0025% (w/v) was not inhibitory, with the exception of one strain (CIRM 116). Subsequently, the four TTC-resistant strains, three commercial starter cultures (PS-1, PB-I, and CHOO) and twelve Emmental-type cheese samples were subjected to propionibacteria enumeration using Lithium Glycerol (LG) agar, and Petrifilm™ Aerobic Count (AC) plates added to LG broth (anaerobic incubation at 30 °C for 7 d). Petrifilm™ AC added to LG broth presented high counts than LG agar (P<0·05) for only two reference strains (CIRM 39, and 40) and for all commercial starter cultures. Cheese sample counts obtained by both procedures did not show significant differences (P<0·05). Significant correlation indexes were observed between the counts recorded by both methods (P<0·05). These results demonstrate the reliability of Petrifilm™ AC plates added to LG broth in enumerating selectPropionibacteriumspp., despite some limitations observed for specific commercial starter cultures.
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