1
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Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue. Molecules 2023; 28:molecules28031322. [PMID: 36770993 PMCID: PMC9920189 DOI: 10.3390/molecules28031322] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/08/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
Soybean residue is a by-product of soybean product production that is wasted unreasonably at present. Accomplishing the efficient utilization of soybean residue can save resources. A composite microbial system was constructed using lactic acid bacteria (LAB) and Saccharomyces cerevisiae (SC), and modified soybean residue was prepared by solid fermentation. In order to explore the value of modified soybean residue as a food raw material, its physical and chemical properties, adsorption properties, and antioxidant properties were studied. The results showed that the soluble dietary fiber (SDF) yield of mixed fermentation (MF) increased significantly. Both groups of soybean residues had representative polysaccharide infrared absorption peaks, and MF showed a looser structure and lower crystallinity. In terms of the adsorption capacity index, MF also has a higher adsorption capacity for water molecules, oil molecules, and cholesterol molecules. In addition, the in vitro antioxidant capacity of MF was also significantly higher than that of unfermented soybean residue (UF). In conclusion, our study shows that mixed fermentation could increase SDF content and improve the functional properties of soybean residue. Modified soybean residue prepared by mixed fermentation is the ideal food raw material.
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2
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Blaiotta G, Romano R, Trifuoggi M, Aponte M, Miro A. Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use. Foods 2022; 11:foods11091278. [PMID: 35564001 PMCID: PMC9105756 DOI: 10.3390/foods11091278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 11/16/2022] Open
Abstract
The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were evaluated for features of technological interest and tested for fermentation ability. Three microbial combinations were selected and used to produce bread. Based on GC-MS and sensory analysis, bread made by using the three combinations of strains was characterized by a more complex aroma profile with the prevalence of VOCs typical of sourdough bread. To set up the best way to keep microbial viability upon drying, the three combinations were subject to freeze-drying and wet granulation, with the latter being used for the first time for food starters’ stabilization. Wet granulation ensured optimal strains’ viability. Surprisingly, the height attained by mature sourdoughs when inoculated with wet granulated starters was constantly higher than the height reached by sourdoughs made with the same starters as fresh cells. The microbial combination E75-B72 exhibited the best performances and may represent a starter able to ensure sourdough bread production in 16 h of fermentation at 28 °C.
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Affiliation(s)
- Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (G.B.); (R.R.)
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (G.B.); (R.R.)
| | - Marco Trifuoggi
- Department of Chemical Sciences, University of Napoli Federico II, Via Cinthia, 80126 Naples, Italy;
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy; (G.B.); (R.R.)
- Correspondence: ; Tel.: +39-081-2539398
| | - Agnese Miro
- Department of Pharmacy, University of Napoli Federico II, Via Domenico Montesano 49, 80131 Naples, Italy;
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3
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Liang Y, Gao D, Dong J, Guan L, Li Z, Liu J. A quantitative detection of mung bean in chestnut paste using duplex digital PCR. Curr Res Food Sci 2022; 5:34-40. [PMID: 35028592 PMCID: PMC8715136 DOI: 10.1016/j.crfs.2021.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 12/10/2021] [Accepted: 12/12/2021] [Indexed: 11/29/2022] Open
Abstract
Highly manufacturing process of chestnut paste leaves a considerable space for Economically Motivated Adulteration (EMA) with cheaper ingredients such as mung bean. In this paper a novel quantitative detection of mung bean in chestnut paste using duplex digital PCR was reported. Two sets of primers and probes were designed according to mung bean and chestnut specific genomic genes suitable for duplex droplet digital PCR (ddPCR) and duplex chip digital PCR (cdPCR) to set up a mass ratio quantitative detection method for mung bean, a common alternative plant-derived ingredient in chestnut paste products. The manufacturing process of chestnut paste products was considered to establish the linear relationship formula between mass ratio and gene copy number (CN) ratio of the two ingredients. The limits of quantification for gene CN concentrations (LOQcopy) of mung bean and chestnut were both 6 copies/μL, at the same time a mass ratio of mung bean in chestnut paste range from 5% to 80% was able to be quantified accurately to provide technical support for the identification of fraudulent substitution or adventitious contamination. Establishment of quantitative analysis method on mung bean in chestnut paste. Duplex ddPCR and cdPCR to detect mung bean and chestnut simultaneously. Formulas to determine the mass ratio of relevant ingredients from copy numbers. Identification of 8 fraud chestnut pastes from 13 prepackaged samples.
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Affiliation(s)
- Yingjie Liang
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
| | - Dongwei Gao
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
| | - Jie Dong
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
| | - Lijun Guan
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
| | - Zhiyong Li
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
| | - Jin Liu
- Guangzhou Customs Technology Center, No. 66 Huacheng Avenue, Tianhe District, Guangzhou, China
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4
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Yang X, Zhou X, Zhang M, Zhang Z, Song L, Wang G, Zhang J. Metabolism analysis for enhanced nutritional profile of chestnuts subjected to anerobic solid‐state fermentation by probiotic lactic acid bacteria. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Xu Yang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Xiangying Zhou
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Mengjuan Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Zhiping Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Lili Song
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Guanglu Wang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Jingnan Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
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5
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Aydemir O, Atalar İ. Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13222] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Oğuz Aydemir
- Department of Food Engineering, Faculty of EngineeringÇankırı Karatekin University Çankırı Turkey
| | - İlyas Atalar
- Department of Food Engineering, Faculty of EngineeringBolu Abant İzzet Baysal University Bolu Turkey
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6
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Blaiotta G, Murru N, Di Cerbo A, Romano R, Aponte M. Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2285-2294. [PMID: 28990658 DOI: 10.1002/jsfa.8717] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2017] [Revised: 09/08/2017] [Accepted: 10/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico-chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD-PCR coupled to a culture-independent approach PCR-DGGE-based. RESULTS The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION Outcomes indicate the workable possibility of using second-quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Nicoletta Murru
- Dipartimento di Medicina Veterinaria e Produzione Animali, Universita degli Studi di Napoli Federico II, Naples, Italy
| | - Alessandro Di Cerbo
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche, Università degli Studi di Modena e Reggio Emilia, Modena, Italy
| | - Raffaele Romano
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Portici, (NA), Italy
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7
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Tabanelli G, Pasini F, Riciputi Y, Vannini L, Gozzi G, Balestra F, Caboni MF, Gardini F, Montanari C. Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production. J Food Sci 2018; 83:711-722. [PMID: 29437232 DOI: 10.1111/1750-3841.14036] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 12/03/2017] [Accepted: 12/09/2017] [Indexed: 11/29/2022]
Abstract
Because of the impossibility to consume food of animal origin, vegan consumers are looking for substitutes that could enrich their diet. Among many substitutes, fermented nut products are made from different nut types and obtained after soaking, grinding, and fermentation. Although other fermented vegetable products have been deeply investigated, there are few data about the fermentative processes of nut-based products and the microbial consortia able to colonize these products are not yet studied. This study characterized a hand-made vegan product obtained from cashew nut. Lactic acid bacteria responsible for fermentation were identified, revealing a succession of hetero- and homo-fermentative species during process. Successively, some lactic acid bacteria isolates from the home-made vegan product were used for a pilot-scale fermentation. The products obtained were characterized and showed features similar to the home-made one, although the microbiological hazards have been prevented through proper and rapid acidification, enhancing their safety features. PRACTICAL APPLICATION Spontaneous fermented products are valuable sources of microorganisms that can be used in many food processes as starter cultures. The lactic acid bacteria isolated in this research can be exploited by industries to develop new foods and therefore to enter new markets. The use of selected starter cultures guarantees good organoleptic characteristics and food safety (no growth of pathogens).
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Affiliation(s)
- Giulia Tabanelli
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
| | - Federica Pasini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
| | - Ylenia Riciputi
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
| | - Lucia Vannini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy.,Diparto. di Scienze e Tecnologie Agro-Alimentari, Univ. degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Giorgia Gozzi
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
| | - Federica Balestra
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
| | - Maria Fiorenza Caboni
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy.,Diparto. di Scienze e Tecnologie Agro-Alimentari, Univ. degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Fausto Gardini
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy.,Diparto. di Scienze e Tecnologie Agro-Alimentari, Univ. degli Studi di Bologna, Sede di Cesena, Piazza Goidanich 60, 47521, Cesena (FC), Italy
| | - Chiara Montanari
- Centro Interdipartimentale di Ricerca Industriale Agroalimentare, Univ. degli Studi di Bologna, Sede di Cesena, Via Quinto Bucci 336, 47521, Cesena (FC), Italy
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8
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Murru N, Blaiotta G, Peruzy MF, Santonicola S, Mercogliano R, Aponte M. Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin. Ital J Food Saf 2017; 6:6345. [PMID: 28713789 PMCID: PMC5505080 DOI: 10.4081/ijfs.2017.6345] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2016] [Revised: 12/15/2016] [Accepted: 12/16/2016] [Indexed: 11/23/2022] Open
Abstract
A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains’ growth were assessed by colony forming unit counts. For two strains, the growth in oxalate enriched medium was significantly higher; while, for eleven strains an opposite behaviour was recorded. Two strains – probiotic Lactobacillus rhamnosus LbGG and Enterococcus faecalis 59 – were chosen. The first strain appeared to be able to metabolize oxalate more efficiently than the other tested cultures, while strain 59 appeared unable to gather advantage by oxalates and, indeed, appeared to be inhibited by the salt presence in the medium. Outcomes revealed that higher glucose concentrations may favour oxalates utilization. In MRS with oxalate, but without glucose, citrate was completely metabolized. Evaluation along time confirmed that the oxalate degradation is more significant in presence of glucose. Outcomes may represent a good start for the development of a safe and even probiotic culture able to lower the oxalates content of food.
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Affiliation(s)
- Nicoletta Murru
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
| | - Maria Francesca Peruzy
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Serena Santonicola
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Raffaelina Mercogliano
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
| | - Maria Aponte
- Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
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9
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Demirkesen I, Puchulu-Campanella E, Kelkar S, Campanella O, Sumnu G, Sahin S. Production and characterisation of gluten-free chestnut sourdough breads. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2014.0580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- I. Demirkesen
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı, 06060 Ankara, Turkey
| | - E. Puchulu-Campanella
- Department of Chemistry, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - S. Kelkar
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
| | - O.H. Campanella
- Department of Agricultural and Biological Engineering, Purdue University, 745 Agricultural Mall Drive, West Lafayette, Indiana 47907, USA
- Whistler Carbohydrate Research Center, Purdue University, 560 Oval Drive, West Lafayette, IN 47907, USA
| | - G. Sumnu
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - S. Sahin
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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10
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Saxami G, Papadopoulou OS, Chorianopoulos N, Kourkoutas Y, Tassou CC, Galanis A. Molecular Detection of Two Potential Probiotic Lactobacilli Strains and Evaluation of Their Performance as Starter Adjuncts in Yogurt Production. Int J Mol Sci 2016; 17:E668. [PMID: 27153065 PMCID: PMC4881494 DOI: 10.3390/ijms17050668] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 04/24/2016] [Accepted: 04/28/2016] [Indexed: 12/14/2022] Open
Abstract
A molecular method for efficient and accurate detection and identification of two potential probiotic lactobacilli strains isolated from fermented olives, namely Lactobacillus pentosus B281 and Lb. plantarum B282, was developed in the present study. Random Amplified Polymorphic DNA (RAPD) analysis was performed, and strain specific primers were designed and applied in a multiplex polymerase chain reaction (PCR) assay. The specificity of the assay was tested and successfully confirmed in 27 and 22 lactobacilli strains for Lb. pentosus B281 and Lb. plantarum B282, respectively. Moreover, the two strains were used as starter cultures in yogurt production. Cell enumeration followed by multiplex PCR analysis demonstrated that the two strains were present in yogurt samples at levels ≥6 log CFU/g even after 35 days of storage at 4 °C. Microbiological analysis showed that lactobacilli and streptococci were present within usual levels, whereas enterobacteriaceae and yeast/mold counts were not detected as expected. Although the pH values of the novel products were slightly lower than the control ones, the yogurt containing the probiotic cultures scored similar values compared to the control in a series of sensory tests. Overall, these results demonstrated the possible use of the two strains as starter adjuncts in the production of yogurt with potential probiotic properties.
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Affiliation(s)
- Georgia Saxami
- Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
| | - Olga S Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki 14123, Greece.
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki 14123, Greece.
| | - Yiannis Kourkoutas
- Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
| | - Chrysoula C Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki 14123, Greece.
| | - Alex Galanis
- Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece.
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11
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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12
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Shori AB. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.09.010] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Ai J, Li AL, Su BX, Meng XC. Multi-Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae. J Food Sci 2015; 80:M1259-65. [PMID: 25962443 DOI: 10.1111/1750-3841.12859] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Accepted: 03/02/2015] [Indexed: 11/27/2022]
Abstract
A novel multi-cereal-based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty-seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, and maize substrates. It was found that Lactobacillus helveticus KLDS1.9204 had the greatest acid production among 27 lactobacilli tested. The fermentation performance of L. helveticus KLDS1.9204 was also assayed and the fermentation parameters were optimized using Plackett-Burman design and steepest ascent method. L. helveticus KLDS1.9204 showed good proteolytic capability, however, the strain could not utilize starch. The optimum substrate consisted of 50% malt (25 g/100 mL), 25% rice (20 g/100 mL), and 25% maize (30 g/100 mL). The inoculum was 5% with a ratio of S. cerevisiae to L. helveticus KLDS1.9204 of 2.5:1. The optimum temperature was 37 °C and the time was 22 h. Lastly, the quality of the multi-cereal-based fermented beverage was evaluated. This beverage was light yellow, transparent, and it tasted well with a pleasant acid and a unique flavor of cereals. The beverage was rich in free amino acids and organic acids. The pH and titratable acidity of the beverage were 3.5 and 29.86 °T, respectively. The soluble solids content of the beverage was 6.5 °Brix, and the alcohol content was 0.67%.
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Affiliation(s)
- Jing Ai
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Ai-Li Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Ben-Xian Su
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
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14
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Ricciardi A, Blaiotta G, Di Cerbo A, Succi M, Aponte M. Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: Evaluation by means of a polyphasic approach. Int J Food Microbiol 2014; 179:64-71. [DOI: 10.1016/j.ijfoodmicro.2014.03.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 02/20/2014] [Accepted: 03/10/2014] [Indexed: 01/05/2023]
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15
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Romano A, Blaiotta G, Di Cerbo A, Coppola R, Masi P, Aponte M. Spray-dried chestnut extract containing Lactobacillus rhamnosus
cells as novel ingredient for a probiotic chestnut mousse. J Appl Microbiol 2014; 116:1632-41. [DOI: 10.1111/jam.12470] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 01/14/2014] [Accepted: 02/03/2014] [Indexed: 12/21/2022]
Affiliation(s)
- A. Romano
- Centre for Food Innovation and Development in the Food Industry; University of Naples Federico II; Portici Naples Italy
| | - G. Blaiotta
- Dipartimento di Agraria; Università degli Studi di Napoli Federico II; Portici Naples Italy
| | - A. Di Cerbo
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche; Università degli Studi di Modena e Reggio Emilia; Modena Italy
| | - R. Coppola
- Istituto di Scienze dell'Alimentazione; ISA-CNR; Avellino Italy
| | - P. Masi
- Centre for Food Innovation and Development in the Food Industry; University of Naples Federico II; Portici Naples Italy
- Dipartimento di Agraria; Università degli Studi di Napoli Federico II; Portici Naples Italy
| | - M. Aponte
- Dipartimento di Agraria; Università degli Studi di Napoli Federico II; Portici Naples Italy
- Istituto di Scienze dell'Alimentazione; ISA-CNR; Avellino Italy
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Blaiotta G, Di Capua M, Romano A, Coppola R, Aponte M. Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process. Food Microbiol 2014; 42:47-55. [PMID: 24929716 DOI: 10.1016/j.fm.2014.02.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2013] [Revised: 02/11/2014] [Accepted: 02/13/2014] [Indexed: 10/25/2022]
Abstract
Chestnuts are very perishable fruits, whose quality may be compromised during postharvest handling. Damage can be caused both by insects and fungi. Water curing, a commonly used postharvest method, is based on soaking fruits in water typically for about one week. Factors that affect effectiveness of water curing have only been explained partially. A decrease in pH, likely imputable to a light fermentation caused by lactic acid bacteria, may inhibit the growth of moulds. In this study a Lactobacillus pentosus strain was selected for its ability to inhibit fungi, and used as a starter culture during water curing. As second goal, a reduction of the environmental impact of the process was evaluated by using water that had been re-cycled from a previous curing treatment. Experiments were performed on pilot as well as on farm scale. In all trials, microbial dynamics were evaluated by means of a polyphasic approach including conventional and molecular-based analyses. According to results, the employment of an adjunct culture appears as a very promising opportunity. Even if no reduction in the duration of the process was achieved, waters exhibited a minor microbial complexity and fruits did not lose the natural lustre after the process.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Marika Di Capua
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Annalisa Romano
- CAISIAL, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Raffaele Coppola
- Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma, 64, 83100 Avellino, Italy
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy; Istituto di Scienze dell'Alimentazione, ISA-CNR, Via Roma, 64, 83100 Avellino, Italy.
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Di Cerbo A, Aponte M, Esposito R, Bondi M, Palmieri B. Comparison of the effects of hyaluronidase and hyaluronic acid on probiotics growth. BMC Microbiol 2013; 13:243. [PMID: 24188369 PMCID: PMC3826505 DOI: 10.1186/1471-2180-13-243] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Accepted: 10/25/2013] [Indexed: 11/27/2022] Open
Abstract
Background Hyaluronic acid has several clinical applications. Recent evidences suggested antimicrobial properties against several pathogens. The aim of the present survey was to evaluate the effect of hyaluronic acid, alone or in combination with hyaluronidase, on protechnological or probiotic strains. Results The role of hyaluronic acid and hyaluronidase on in vitro growth rate of different lactic acid bacteria was investigated. Standard methods revealed that low concentrations of hyaluronic acid (0.5-0.125 mg ml-1), and hyaluronidase at fixed concentration (1.6 mg ml-1), resulted in an increased bacterial strains growth up to 72 hours whereas higher concentrations of the acid (2 and 1 mg ml-1), and hyaluronidase at the same fixed concentration, reduced the bacterial growth. Conclusions Observations might suggest a possible protective role of both hyaluronidase and low doses of hyaluronic acid towards some strains, supporting their in vivo proliferation and engraftment after oral administration. Hyaluronidase introduction into growth medium greatly enhanced the bacterial growth up to 72 hours.
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Affiliation(s)
- Alessandro Di Cerbo
- Dipartimento di Chirurgia Generale e Specialità Chirurgiche, Università degli Studi di Modena e Reggio Emilia, via del pozzo 71 41124, Modena, Italy.
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18
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Blaiotta G, La Gatta B, Di Capua M, Di Luccia A, Coppola R, Aponte M. Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions. Food Microbiol 2013; 36:161-9. [PMID: 24010594 DOI: 10.1016/j.fm.2013.05.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 03/28/2013] [Accepted: 05/09/2013] [Indexed: 10/26/2022]
Abstract
The main challenge to probiotics, during their passage through the gastrointestinal tract, are the acidic gastric secretions of the stomach, and the bile salts released into the duodenum. The survival of the strains, in this phase, is strongly influenced by the food used for their delivery. This work is part of a project studying the development of novel food processes, based on the use of chestnuts from cultivar "Castagna di Montella". In detail, the effect of indigestible chestnut fiber and of chestnut extract on the viability of selected lactic acid bacteria strains was evaluated. Among 28 cultures, twelve strains were selected, on the basis of tolerance to low pH values and bile salts, and submitted to exposition to simulated gastric or bile juice in presence of chestnut extract with or without immobilization in chestnut fiber. The presence of chestnut extract proved to play a significant role on the gastric tolerance improvement of lactobacilli. The recorded protective effect could not be simply related to the starch or reducing sugars content. RP-HPLC demonstrated that in the chestnut flour, there are one or more hydrophobic peptides or oligopeptides, which specifically offer a marked resistance to simulated gastric juice, albeit present at low concentration. These beneficial effects proved to be dependent by the cultivar used to produce the flour.
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Affiliation(s)
- Giuseppe Blaiotta
- Dipartimento Scienza degli Alimenti, Università degli Studi di Napoli Federico II, Portici, NA, Italy
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