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Aworh OC. African traditional foods and sustainable food security. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, Odimba JN, Nwaiwu O. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108227] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Oberoi K, Tolun A, Altintas Z, Sharma S. Effect of Alginate-Microencapsulated Hydrogels on the Survival of Lactobacillus rhamnosus under Simulated Gastrointestinal Conditions. Foods 2021; 10:1999. [PMID: 34574109 PMCID: PMC8465150 DOI: 10.3390/foods10091999] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 02/03/2023] Open
Abstract
Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high number of viable cells in probiotic food products during their storage and gastrointestinal transit. Microencapsulation of probiotic bacteria is an effective way of enhancing probiotic viability by limiting cell exposure to extreme conditions via the gastrointestinal tract before releasing them into the colon. This research aims to develop a new coating material system of microencapsulation to protect probiotic cells from adverse environmental conditions and improve their recovery rates. Hence, Lactobacillus rhamnosus was encapsulated with emulsion/internal gelation techniques in a calcium chloride solution. Alginate-probiotic microbeads were coated with xanthan gum, gum acacia, sodium caseinate, chitosan, starch, and carrageenan to produce various types of microcapsules. The alginate+xanthan microcapsules exhibited the highest encapsulation efficiency (95.13 ± 0.44%); they were simulated in gastric and intestinal juices at pH 3 during 1, 2, and 3 h incubations at 37 °C. The research findings showed a remarkable improvement in the survival rate of microencapsulated probiotics under simulated gastric conditions of up to 83.6 ± 0.89%. The morphology, size, and shape of the microcapsules were analyzed using a scanning electron microscope. For the protection of probiotic bacteria under simulated intestinal conditions; alginate microbeads coated with xanthan gum played an important role, and exhibited a survival rate of 87.3 ± 0.79%, which was around 38% higher than that of the free cells (49.4 ± 06%). Our research findings indicated that alginate+xanthan gum microcapsules have a significant potential to deliver large numbers of probiotic cells to the intestines, where cells can be released and colonized for the consumer's benefit.
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Affiliation(s)
- Khyati Oberoi
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India;
| | - Aysu Tolun
- Food Engineering, Ankara University, Ankara 06110, Turkey;
| | - Zeynep Altintas
- Institute of Chemistry, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India;
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Timbe PPR, de Souza da Motta A, Stincone P, Pinilla CMB, Brandelli A. Antimicrobial activity of Baccharis dracunculifolia DC and its synergistic interaction with nisin against food-related bacteria. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3010-3018. [PMID: 34294963 DOI: 10.1007/s13197-020-04804-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2020] [Accepted: 09/15/2020] [Indexed: 11/30/2022]
Abstract
The antimicrobial activities of Baccharis dracunculifolia DC essential oil (EO) and hydroalcoholic extract (HE) were evaluated. The EO showed broad antimicrobial activity and its synergistic combination with nisin was tested. Major components of EO were nerolidol, beta-pinene and D-limonene, while artepillin C, rutin and cafeic acid were major phenolics of HE. EO and HE were tested by agar diffusion assay against several strains of bacteria and yeasts, and mixed cultures of bacterial strains. The EO presented the largest spectrum of antimicrobial activity inhibiting all Gram-positive bacteria tested. Yeasts were not inhibited. The effect of EO against mixtures of sensitive and non-sensitive bacteria was tested on milk agar, being the inhibitory effect only observed on mixtures containing susceptible strains. The combination of EO and nisin at ½ MIC was evaluated on the growth curve of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes and Salmonella Enteritidis during 24 h at 37 °C. The combination EO-nisin was effective and no viable counts of B. cereus, L. monocytogenes and S. Enteritidis was observed, while the individual antimicrobials caused no inhibition. The counts of S. aureus were about 4 log CFU/mL lower in comparison with EO or nisin alone. B. dracunculifolia DC may be a potential source of natural antimicrobials, and its synergistic effect with nisin would reduce the working concentration, minimizing the organoleptic effects associated with this plant antimicrobial.
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Affiliation(s)
- Palmira Penina Raúl Timbe
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Amanda de Souza da Motta
- Departamento de Microbiologia, Imunologia e Parasitologia, Instituto de Ciências Básicas da Saúde, Universidade Federal do Rio Grande do Sul, Porto Alegre, 90035-190 Brazil
| | - Paolo Stincone
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Cristian Mauricio Barreto Pinilla
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada, Departamento de Ciência de Alimentos, Universidade Federal do Rio Grande do Sul, Porto Alegre, 91501-970 Brazil
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Freeze-drying of Enterococcus durans: Effect on their probiotics and biopreservative properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110496] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis During the Acid Whey and Fish Waste Fermentation. Microorganisms 2021; 9:microorganisms9010100. [PMID: 33406784 PMCID: PMC7824499 DOI: 10.3390/microorganisms9010100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/18/2020] [Accepted: 12/28/2020] [Indexed: 12/25/2022] Open
Abstract
The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.
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Nyanzi R, Jooste PJ, Buys EM. Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J Dairy Sci 2021; 104:1-19. [DOI: 10.3168/jds.2020-19116] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Accepted: 08/15/2020] [Indexed: 12/12/2022]
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Groenenboom AE, Shindano J, Cheepa N, Smid EJ, Schoustra SE. Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial. World J Microbiol Biotechnol 2020; 36:184. [PMID: 33191438 PMCID: PMC7667141 DOI: 10.1007/s11274-020-02957-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 11/03/2020] [Indexed: 11/29/2022]
Abstract
Mabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented. Therefore, we aimed at determining the effect of fermentation vessels and types of back-slopping on acidification and microbial communities during fermentation. A series of fifteen experiments using two types of fermentation vessels (plastic buckets and calabashes) in combination with different types of back-slopping (no back-slopping, passive back-slopping, and active back-slopping) were set up at a field site in rural Zambia. In each of the fifteen fermentations we analysed acidification rate of traditional Mabisi fermentation and bacterial diversity over time. No significant difference was found in terms of microbial diversity during and at the end of fermentation between fermentations performed in buckets or previously used calabashes. Bacterial communities in general decreased in diversity over time, where the drop in pH correlated with a decrease in Shannon Index. In case of active back-slopping, the pH drop started right after inoculation while in the no back-slopping and passive back-slopping fermentations, there was a clear lag phase before acidification started. All experimental series resulted in a microbial community dominated by Lactococcus lactis and a Shannon Index, as a measure for diversity, between 0.6 and 2.0. The use of plastic buckets for Mabisi fermentation can be a valuable alternative to the use of calabashes as this study showed no biological and physico-chemical differences between Mabisi resulting from both fermentation vessels, although the reason for perceived differences should be further investigated.
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Affiliation(s)
- Anneloes E Groenenboom
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands
- Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
| | - John Shindano
- Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia
| | | | - Eddy J Smid
- Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands
| | - Sijmen E Schoustra
- Laboratory of Genetics, Wageningen University and Research, Wageningen, The Netherlands.
- Department of Food Science and Nutrition, University of Zambia, Lusaka, Zambia.
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Timbe PPR, Motta ADS, Isaía HA, Brandelli A. Polymeric nanoparticles loaded with
Baccharis dracunculifolia
DC essential oil: Preparation, characterization, and antibacterial activity in milk. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14712] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Palmira Penina Raúl Timbe
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Amanda de Souza Motta
- Departamento de Microbiologia, Imunologia e Parasitologia Instituto de Ciências Básicas da Saúde Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Henrique Ataíde Isaía
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
| | - Adriano Brandelli
- Laboratório de Bioquímica e Microbiologia Aplicada Departamento de Ciência de Alimentos Universidade Federal do Rio Grande do Sul Porto Alegre Brazil
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Bio-controlling capability of probiotic strain Lactobacillus rhamnosus against some common foodborne pathogens in yoghurt. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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11
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Parker M, Zobrist S, Donahue C, Edick C, Mansen K, Hassan Zade Nadjari M, Heerikhuisen M, Sybesma W, Molenaar D, Diallo AM, Milani P, Kort R. Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus. Front Microbiol 2018; 9:2218. [PMID: 30298060 PMCID: PMC6160551 DOI: 10.3389/fmicb.2018.02218] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Accepted: 08/30/2018] [Indexed: 12/29/2022] Open
Abstract
A variety of foods fermented with lactic acid bacteria serve as dietary staples in many African communities; yet, their bacterial profiles are poorly characterized. The integration of health-promoting probiotics into naturally fermented milk products could make a profound impact on human health. Here, we characterize the bacterial community composition of a naturally fermented milk product (lait caillé) from northern Senegal, prepared in wooden bowls (lahals) with a bacterial biofilm to steer the fermentation process. We incorporated a probiotic starter culture containing the most documented probiotic strain Lactobacillus rhamnosus GG (generic strain name yoba 2012) into the local fermentation process. Bar-coded 16S rRNA amplicon sequencing of lait caillé samples indicated that the bacterial community of lait caillé has high species richness with over 100 bacterial genera; however, few have high abundance. In contrast to the diverse bacterial compositions of other characterized naturally fermented milk products, the composition of lait caillé predominantly consists of the lactic acid bacteria Streptococcus and Lactobacillus, resembling the bacterial composition in regular yogurt. The bacterial community composition of lait caillé varies geographically based on the presence of some genera, including Lactoccoccus, Enterococcus, Bifidobacterium, and Bacillus, but this trend is not consistent within production communities. The diversity of bacterial communities is much higher in the lahal biofilm than in the naturally fermented milk products, which is in turn greater than in commercial yogurts. Addition of a starter culture with L. rhamnosus yoba 2012 to milk in lahals led to substantial growth of this probiotic bacterium during the fermentation process. Two independent quantitative PCR-analyses specific for L. rhamnosus yoba 2012 indicated a 20- to 60-fold increase in the total number of probiotic bacteria in the first batch after inoculation. A similar increase of the probiotic was observed in a variation of lait caillé prepared with carbohydrate-rich millet granules (thiakry) added prior to fermentation. This study shows the feasibility of integrating health-promoting probiotic strains into naturally fermented foods produced in regions with a high prevalence of malnutrition.
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Affiliation(s)
| | | | | | | | | | - Mehdi Hassan Zade Nadjari
- Microbiology and Systems Biology, Netherlands Organization for Applied Scientific Research (TNO), Amsterdam, Netherlands
| | - Margreet Heerikhuisen
- Microbiology and Systems Biology, Netherlands Organization for Applied Scientific Research (TNO), Amsterdam, Netherlands
| | | | - Douwe Molenaar
- Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, Netherlands
| | - Abdoulaye Moussa Diallo
- Department of Sociology, Université Cheikh Anta Diop de Dakar, Dakar, Senegal.,Helite SARL, Dakar, Senegal
| | | | - Remco Kort
- Microbiology and Systems Biology, Netherlands Organization for Applied Scientific Research (TNO), Amsterdam, Netherlands.,Yoba for Life Foundation, Amsterdam, Netherlands.,Department of Molecular Cell Biology, VU University Amsterdam, Amsterdam, Netherlands.,ARTIS-Micropia, Amsterdam, Netherlands
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Hossain MI, Sadekuzzaman M, Ha SD. Probiotics as potential alternative biocontrol agents in the agriculture and food industries: A review. Food Res Int 2017; 100:63-73. [DOI: 10.1016/j.foodres.2017.07.077] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Revised: 07/29/2017] [Accepted: 07/31/2017] [Indexed: 12/13/2022]
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13
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Hashemi SMB, Mousavi Khaneghah A, Kontominas MG, Eş I, Sant'Ana AS, Martinez RR, Drider D. Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4595-4603. [PMID: 28349539 DOI: 10.1002/jsfa.8329] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 03/20/2017] [Accepted: 03/22/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The antioxidant and antibacterial activities of fermented sarshir (traditional dairy food), with three probiotic Lactobacillus plantarum strains (LP3, AF1, and LU5), were investigated. The oxidative stability and the lipid profile of non-fermented and fermented sarshir were compared, in addition to radical scavenging activity, as well as peroxide, anisidine and carbonyl values (PV, AnV and CV, respectively). RESULTS The strong antibacterial activity of fermented sarshir against common pathogenic bacteria, including Gram-negative Escherichia coli O157: H7 ATCC 35150 and Pseudomonas aeruginosa ATCC 27853, as well as Gram-positive Bacillus cereus ATCC 10876 and Staphylococcus aureus ATCC 25923, was established. Among the strains examined, L. plantarum LP3 exhibited the highest radical scavenging activity (53.1 ± 1.8%) and lowest PV (3.0 meq kg-1 ), AnV (1.31 ± 0.06) and CV (1.4 ± 0.08). The pH of sarshir decreased from 6.2 ± 0 to 3.5 ± 0.1 during 14 h of fermentation. Incorporated bacterial cells exhibited notable viability during 10 days of cold storage (4 °C). CONCLUSION The fermentation of sarshir by L. plantarum strains, especially LP3, resulted in beneficial changes in radical scavenging activity, as well as PV, AnV and carbonyl values, in addition to a broad spectrum of inhibitory activity against strains of P. aeruginosa, E. coli O157:H7, B. cereus and S. aureus. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Michael G Kontominas
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, Faculty of Chemical Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Rafael R Martinez
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Djamel Drider
- University Lille 1 Sciences and Technologies, Charles Viollette Institute, Cité Scientifique, France
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Eom SJ, Hwang JE, Jung J, Jee HS, Kim KT, Paik HD. Short communication: Antioxidative and antibacterial activities on Staphylococcus aureus and Escherichia coli O157:H4 in milk with added ginseng marc extract fermented by Lactobacillus plantarum KCCM 11613P. J Dairy Sci 2017; 100:7788-7792. [PMID: 28803022 DOI: 10.3168/jds.2017-12725] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Accepted: 06/26/2017] [Indexed: 11/19/2022]
Abstract
Ginseng marc, a by-product of the extraction of fresh ginseng, is known to have bioactive compounds, but is frequently discarded as agriculture waste. The objectives of our study were to assess the antioxidative activity of fermented ginseng marc extract using Lactobacillus plantarum KCCM 11613P and to evaluate antibacterial activity of fermented milk with added ginseng marc extract during fermentation. After 24 h of fermentation of ginseng marc extract, the viable cell number was increased to 7.7 ± 0.1 log cfu/mL, and the pH and total titratable acidity were 4.2 ± 0.4 and 0.6% lactic acid, respectively. The total phenolic and flavonoid contents of fermented ginseng marc extract increased by 32.4 and 23.3%, respectively. Higher antioxidative activity of fermented ginseng marc extract was obtained in the β-carotene bleaching, ferric-reducing ability of plasma, and ferric thiocyanate assays than the 1,1-diphenyl-2-picrylhydrazy assay. However, the 1,1-diphenyl-2-picrylhydrazy scavenging effect decreased due to lowered pH. During production of fermented milk with ginseng, inhibition rate of Staphylococcus aureus and Escherichia coli were 9.7 and 2.3%, respectively. The present study shows the possibilities of Lactobacillus plantarum KCCM 11613P used as a fermentation strain and ginseng marc used as a functional supplement in milk.
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Affiliation(s)
- S J Eom
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea
| | - J E Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea
| | - J Jung
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea
| | - H-S Jee
- General Manager Food R&D Center, Il Hwa Corporation, Gyeonggi-do, 11933, South Korea
| | - K-T Kim
- Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, South Korea
| | - H-D Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029, South Korea; Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029, South Korea.
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16
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17
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Kort R, Westerik N, Mariela Serrano L, Douillard FP, Gottstein W, Mukisa IM, Tuijn CJ, Basten L, Hafkamp B, Meijer WC, Teusink B, de Vos WM, Reid G, Sybesma W. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods. Microb Cell Fact 2015; 14:195. [PMID: 26643044 PMCID: PMC4672519 DOI: 10.1186/s12934-015-0370-x] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Accepted: 10/27/2015] [Indexed: 02/01/2023] Open
Abstract
BACKGROUND The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world's first generic probiotic strain. We have been able to overcome the strain's limitations to grow in food matrices like milk, by formulating a dried starter consortium with Streptococcus thermophilus that enables the propagation of both strains in milk and other food matrices. The affordable seed culture is used by people in resource-poor communities. RESULTS We used S. thermophilus C106 as an adjuvant culture for the propagation of L. rhamnosus yoba 2012 in a variety of fermented foods up to concentrations, because of its endogenous proteolytic activity, ability to degrade lactose and other synergistic effects. Subsequently, L. rhamnosus could reach final titers of 1E+09 CFU ml(-1), which is sufficient to comply with the recommended daily dose for probiotics. The specific metabolic interactions between the two strains were derived from the full genome sequences of L. rhamnosus GG and S. thermophilus C106. The piliation of the L. rhamnosus yoba 2012, required for epithelial adhesion and inflammatory signaling in the human host, was stable during growth in milk for two rounds of fermentation. Sachets prepared with the two strains, yoba 2012 and C106, retained viability for at least 2 years. CONCLUSIONS A stable dried seed culture has been developed which facilitates local and low-cost production of a wide range of fermented foods that subsequently act as delivery vehicles for beneficial bacteria to communities in east Africa.
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Affiliation(s)
- Remco Kort
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. .,Micropia, Natura Artis Magistra, Plantage Kerklaan 38-40, 1018 CZ, Amsterdam, The Netherlands. .,Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands. .,TNO Microbiology and Systems Biology, Zeist, The Netherlands.
| | - Nieke Westerik
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands. .,Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | | | - François P Douillard
- Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland.
| | - Willi Gottstein
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | - Ivan M Mukisa
- Department of Food Technology and Human Nutrition, Makerere University, Kampala, Uganda.
| | - Coosje J Tuijn
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands.
| | | | | | | | - Bas Teusink
- Department of Molecular Cell Biology, VU University Amsterdam, De Boelelaan 1085, 1081 HV, Amsterdam, The Netherlands.
| | - Willem M de Vos
- Department of Veterinary Biosciences, University of Helsinki, Agnes Sjöberginkatu 2, 00790, Helsinki, Finland. .,Department of Bacteriology and Immunology, RPU Immunobiology, University of Helsinki, Helsinki, Finland. .,Laboratory of Microbiology, Wageningen University, Wageningen, The Netherlands.
| | - Gregor Reid
- Canadian Centre for Human Microbiome and Probiotic Research, Lawson Health Research Institute, London, ON, Canada. .,Division of Urology, Department of Microbiology and Immunology, Department of Surgery, Western University, London, ON, Canada.
| | - Wilbert Sybesma
- Yoba for Life Foundation, Hunzestraat 133-A, 1079 WB, Amsterdam, The Netherlands.
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