RETRACTED: Physicochemical and biological characterization of the EPS produced by L. cidophilus isolated from rice bran sourdough

Nutritional and sensory quality of Ofada rice sourdough bread made with selected lactic acid bacteria strains

Celiac disease ranks highest among immunological disorders attributed to gluten consumption thus, posing great demands on gluten-free products. Rice is a gluten-free cereal with promising dietary applications. Ofada rice, a native southwestern Nigerian variety, can be improved with sourdough technology to develop functional aglutenic bread. Ofada rice sourdough bread (ORSB) was made with Fructilactobacillus fructivorans RY1, Weissella viridescens RY9 and Lactobacillus acidophilus RY10 as individual and combined starter cultures. Physical qualities, proximate contents, sensorial attributes and shelf-life of the ORSBs were evaluated. Sourdough bread with the highest (3.10 cm3/g) and lowest specific volumes (2.02 cm3/g) were the sample made single culture of W. viridescens and F. fructivorans, respectively. The highest crude protein (8.48 %) was found in ORSB with only F. fructivorans and ORSB with L. acidophilus singly had the highest content (0.44 %) of crude fibre. Nevertheless, the least crude protein (5.25 %) and crude fibre (0.28 %) were observed in samples containing F. fructivorans, W. viridescens, and L. acidophilus as combined starters. The sourdough bread with F. fructivorans as a starter scored best for texture and overall acceptability. The ORSBs had shelf-life ranging from three to four days. It was revealed in the study that using the specific LAB starters could improve the physicochemical attributes and acceptability of bread from Ofada rice flour.

Statistical optimization of exopolysaccharide production by Leuconostoc pseudomesenteroides JF17 from native Atlantic Forest juçara fruit

Leuconostoc pseudomesenteroides belongs to a group of lactic acid bacteria normally isolated from fruits, which has the capacity to produce exopolysaccharides (EPS). The present study aimed to optimize the EPS production of L. pseudomesenteroides JF17, isolated from juçara fruits (palm trees threatened with extinction in the Atlantic Forest), using the response surface methodology (RSM), besides evaluating the fermentation kinetics. The maximum production of EPS 53.77 mg/mL was obtained under ideal conditions of MRS broth supplemented with sucrose at 18%, w/v, fermentation temperature of 20 °C and initial pH of 7.30. The Luedeking-Piret model suggested that the production of EPS by the JF17 strain appeared to be associated with the cell growth of the microorganism, in addition to having high efficiency in the production of the polysaccharide from the substrate (Y_p/s = 17.85 ± 0.74 mg EPS/log CFU ). Thus, the ideal optimization conditions and kinetic parameters can be useful for increasing the scale up of the fermentation process in the industrial production of EPS by L. pseudomesenteroides JF17.

Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

Fermented food has been present throughout history, since fermentation not only helps preserving food, but also provides specific organoleptic characteristics typically associated to these foods. Most of the traditional fermented foods and artisanal beverages are produced by spontaneous generation, meaning no control of the microbiota, or the substrate used. Nevertheless, even not being standardized, they are an important source of bioactive compounds, such as antioxidant compounds, bioactive beeps, short chain fatty acids, amino acids, vitamins, and minerals. This review compiles a list of relevant traditional fermented beverages around the world, aiming to detail the fermentation process itself-including source of microorganisms, substrates, produced metabolites and the operational conditions involved. As well as to list the bioactive compounds present in each fermented food, together with their impact in the human health. Traditional fermented beverages from Mexico will be highlighted. These compounds are of high interest for the food, pharmaceutical and cosmetics industry. To scale-up the home fermentation processes, it is necessary to fully understand the microbiology and biochemistry behind these traditional products. The use of good quality raw materials with standardized methodologies and defined microorganisms, may improve and increase the production of the desirable bioactive compounds and open a market for novel functional products.