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Kumari V. B. C, Huligere S, M. K. J, Goh KW, Desai SM, H. L. K, Ramu R. Characterization of Lactobacillus spp. as Probiotic and Antidiabetic Potential Isolated from Boza, Traditional Fermented Beverage in Turkey. Int J Microbiol 2024; 2024:2148676. [PMID: 38962395 PMCID: PMC11221989 DOI: 10.1155/2024/2148676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 02/16/2024] [Accepted: 05/07/2024] [Indexed: 07/05/2024] Open
Abstract
Boza, a cereal-based beverage popular in southeast Europe, is fortified with probiotics and is believed to positively impact the composition of the gut microflora. This investigation focused on fermented cereal-based beverage boza to identify strains of probiotic Lactobacillus spp. capable of inhibiting carbohydrate-hydrolysing enzymes α-glucosidase (AG) and α-amylase (AA). The isolated bacterial strains underwent a comprehensive assessment, including biochemical, molecular, and probiotic trait analyses such as tolerance survivability, adhesion, safety, and health-promoting attributes. We evaluated the inhibitory potential of the supernatant, cell lysate, and intact cells of Lactobacillus spp. Molecular analysis has revealed that isolates RAMULAB30 and RAMULAB29 exhibit a significant genetic similarity (>97%) to Lacticaseibacillus paracasei and Limosilactobacillus fermentum, respectively. These findings are documented in the NCBI database. They exhibited significant resistance to gastrointestinal and intestinal fluids, also indicating their potential for adhesion. Additionally, the isolates showed a significant antibacterial activity, particularly against Micrococcus luteus. They showed resistance to vancomycin and methicillin antibiotics but were more susceptible to streptomycin and ampicillin. Furthermore, the strains demonstrated antioxidant properties. To ensure their safety, a haemolytic assay was conducted despite their general recognition as safe (GRAS) status. The study primarily aimed to evaluate the inhibitory effects of the extract on enzymes AG and AA. Bacterial isolates demonstrated a significant inhibitory activity against both enzyme AG (32%-67% inhibition) and enzyme AA (18%-46% inhibition) in different forms, including supernatant (CS), lysed extract (CE), and intact cell (IC). These findings underscore the potential of bacterial isolates to inhibit the enzyme activity effectively. Furthermore, the L. fermentum RAMULAB29 and L. paracasei RAMULAB30 strains exhibit remarkable antidiabetic potential. Food products incorporating these strains have promising prospects as nutraceuticals, providing improved health benefits.
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Affiliation(s)
- Chandana Kumari V. B.
- Department of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysore 570015, Karnataka, India
| | - Sujay Huligere
- Department of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysore 570015, Karnataka, India
| | - Jayanthi M. K.
- Department of Pharmacology, JSS Medical College, JSS Academy of Higher Education and Research, Mysore 570015, Karnataka, India
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
| | - Sudhanva M. Desai
- Department of Chemical Engineering, Dayananda Sagar College of Engineering, Bengaluru, Karnataka, India
| | - Kalabharthi H. L.
- Department of Pharmacology, JSS Medical College, JSS Academy of Higher Education and Research, Mysore 570015, Karnataka, India
| | - Ramith Ramu
- Department of Biotechnology and Bioinformatics, JSS Academy of Higher Education and Research, Mysore 570015, Karnataka, India
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Qin H, Wu H, Shen K, Liu Y, Li M, Wang H, Qiao Z, Mu Z. Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 2022; 11:3155. [PMID: 37430904 PMCID: PMC9601907 DOI: 10.3390/foods11203155] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 08/05/2023] Open
Abstract
Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.
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Affiliation(s)
- Huibin Qin
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Houbin Wu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Ke Shen
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Yilin Liu
- Shennong Technology Group Co., Ltd., Jinzhong 030801, China
| | - Meng Li
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Haigang Wang
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhijun Qiao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
| | - Zhixin Mu
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan 030031, China
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Daji GA, Green E, Abrahams A, Oyedeji AB, Masenya K, Kondiah K, Adebo OA. Physicochemical Properties and Bacterial Community Profiling of Optimal Mahewu (A Fermented Food Product) Prepared Using White and Yellow Maize with Different Inocula. Foods 2022. [PMCID: PMC9601922 DOI: 10.3390/foods11203171] [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] [Indexed: 11/16/2022] Open
Abstract
Mahewu is a fermented food product from maize, commonly consumed in Southern Africa. This study investigated the effect of optimizing fermentation (time and temperature) and boiling time of white maize (WM) and yellow maize (YM) mahewu, with the use of the Box–Behnken-response surface methodology (RSM). Fermentation time and temperature as well as boiling time were optimized and pH, total titratable acidity (TTA) and total soluble solids (TSS) determined. Results obtained showed that the processing conditions significantly (p ≤ 0.05) influenced the physicochemical properties. pH values of the mahewu samples ranged between 3.48–5.28 and 3.50–4.20 for YM mahewu and WM mahewu samples, respectively. Reduction in pH values after fermentation coincided with an increase in TTA as well as changes in the TSS values. Using the numerical multi-response optimisation of three investigated responses the optimal fermentation conditions were observed to be 25 °C for 54 h and a boiling time of 19 min for white maize mahewu and 29 °C for 72 h and a boiling time of 13 min for yellow maize mahewu. Thereafter white and yellow maize mahewu were prepared with the optimized conditions using different inocula (sorghum malt flour, wheat flour, millet malt flour or maize malt flour) and the pH, TTA and TSS of the derived mahewu samples determined. Additionally, amplicon sequencing of the 16S rRNA gene was used to characterise the relative abundance of bacterial genera in optimized mahewu samples, malted grains as well as flour samples. Major bacterial genera observed in the mahewu samples included Paenibacillus, Stenotrophomonas, Weissella, Pseudomonas, Lactococcus, Enterococcus, Lactobacillus, Bacillus, Massilia, Clostridium sensu stricto 1, Streptococcus, Staphylococcus, Sanguibacter, Roseococcus, Leuconostoc, Cutibacterium, Brevibacterium, Blastococcus, Sphingomonas and Pediococcus, with variations noted for YM mahewu and WM mahewu. As a result, the variations in physicochemical properties are due to differences in maize type and modification in processing conditions. This study also discovered the existence of variety of bacterial that can be isolated for controlled fermentation of mahewu.
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Affiliation(s)
- Grace Abosede Daji
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
| | - Adrian Abrahams
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
| | - Ajibola Bamikole Oyedeji
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
| | - Kedibone Masenya
- Neuroscience Institute, University of Cape Town, Private Bag X3, Rondebosch, Cape Town 7701, South Africa
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Johannesburg 2028, South Africa
- Correspondence: ; Tel.: +27-11-559-6261
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Jimenez ME, O’Donovan CM, de Ullivarri MF, Cotter PD. Microorganisms present in artisanal fermented food from South America. Front Microbiol 2022; 13:941866. [PMID: 36160237 PMCID: PMC9499260 DOI: 10.3389/fmicb.2022.941866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and add specific flavours. In South America, there is a great variety of fermented food produced in an artisanal way. Different raw materials are used such as potatoes, sweet potato, cassava, maize, rice, milk (cow, ewe, goat) and meat (beef, goat, lamb, llama and guanaco). Some of these fermented foods are typical of the region and are part of the culture of native communities, e.g. tocosh, masa agria, puba flour, charqui, chicha, champu and cauim among others (indigenous foods). However, other fermented foods produced in South America introduced by mainly European immigration, such as cheeses and dry sausages, and they are also produced in many different parts of the world. In this work, the microbial composition of the different artisanal fermented products produced in South America is reviewed, taking into consideration the associated raw materials, fermentation conditions and methodologies used for their production.
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Affiliation(s)
- Maria Eugenia Jimenez
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | - Ciara M. O’Donovan
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
| | | | - Paul D. Cotter
- APC Microbiome Ireland, University College Cork, Cork, Ireland
- Department of Food Bioscience, Teagasc Food Research Center, Fermoy, Ireland
- *Correspondence: Paul D. Cotter,
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Bozdemir M, Gümüş T, Altan Kamer DD. Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2092128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Merve Bozdemir
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Tuncay Gümüş
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
| | - Deniz Damla Altan Kamer
- Agriculture Faculty, Department of Food Engineering, Tekirdağ Namık Kemal University, Tekirdağ, Turkey
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6
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Carolina RA, Alfredo CR. Yeast and Non-yeast Fungi: the hidden allies in Pulque Fermentation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Identification of bacterial communities of fermented cereal beverage Boza by metagenomic analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1962340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ilkay Gok
- Faculty of Applied Sciences, Gastronomy Department, Istanbul Okan University, Tuzla, Istanbul, Turkey
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9
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Guo H, Sun Z, Hao Y, Zhang L, Ren Y, Zhang Y, Chen Z, Mandlaa. Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1801724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Haoxiang Guo
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Ziyu Sun
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yuan Hao
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Luyao Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yuting Ren
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Yu Zhang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Zhongjun Chen
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
| | - Mandlaa
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China
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10
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Ashaolu TJ, Reale A. A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms 2020; 8:E1176. [PMID: 32756333 PMCID: PMC7463871 DOI: 10.3390/microorganisms8081176] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 07/27/2020] [Accepted: 07/31/2020] [Indexed: 11/17/2022] Open
Abstract
Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in "omics"-based and future-oriented studies of the fermented products.
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Affiliation(s)
- Tolulope Joshua Ashaolu
- Smart Agriculture Research and Application Team, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam;
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 758307, Vietnam
| | - Anna Reale
- Institute of Food Science, National Research Council, ISA-CNR, 83100 Avellino, Italy
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Petrova P, Petrov K. Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications. Nutrients 2020; 12:E1118. [PMID: 32316499 PMCID: PMC7230154 DOI: 10.3390/nu12041118] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 04/09/2020] [Accepted: 04/15/2020] [Indexed: 02/07/2023] Open
Abstract
Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA) fermentation is the oldest and most popular way to improve the functionality, nutritional value, taste, appearance and safety of cereal foods and reduce the energy required for cooking. This literature review discusses lactic acid fermentation of the most commonly used cereals and pseudocereals by examination of the microbiological and biochemical fundamentals of the process. The study provides a critical overview of the indispensable participation of lactic acid bacteria (LAB) in the production of many traditional, ethnic, ancient and modern fermented cereals and beverages, as the analysed literature covers 40 years. The results reveal that the functional aspects of LAB fermented foods are due to significant molecular changes in macronutrients during LA fermentation. Through the action of a vast microbial enzymatic pool, LAB form a broad spectrum of volatile compounds, bioactive peptides and oligosaccharides with prebiotic potential. Modern applications of this ancient bioprocess include the industrial production of probiotic sourdough, fortified pasta, cereal beverages and "boutique" pseudocereal bread. These goods are very promising in broadening the daily menu of consumers with special nutritional needs.
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Affiliation(s)
- Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 26, 1113 Sofia, Bulgaria
| | - Kaloyan Petrov
- Institute of Chemical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev, Str. Bl. 103, 1113 Sofia, Bulgaria
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Domínguez-Ramírez LL, Rodríguez-Sanoja R, Tecante A, García-Garibay M, Sainz T, Wacher C. Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth. Food Microbiol 2020; 90:103458. [PMID: 32336375 DOI: 10.1016/j.fm.2020.103458] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 12/10/2019] [Accepted: 02/10/2020] [Indexed: 01/21/2023]
Abstract
Pozol is a beverage prepared with maize dough made after boiling the kernels in limewater. This pretreatment could act as a selective force that shapes the starter microbiota, with microorganisms able to survive the fermentation. Since Streptococcus infantarius subsp. infantarius (Sii) dominates in pozol, we evaluated the effect of acid and alkali stresses on strain Sii-25124 in commercial APT broth as a first attempt to assess its adaptation capacity. Results suggest that Sii-25124 has adaptative advantages to pH changes that possibly contribute to its persistence even after the acidification of the dough. Its cardinal pH values were 4.0 and 11.0, with an optimum between 6.6 and 8.0. It showed alkali tolerance unlike other pozol Sii strains. Adaptation at pH 4.0, 10.0 and 11.0, compared with non-adapted cells, induced acid tolerance enhancing survival at pH 3.6 (P < 0.05); a 2 min heat shock at 62 °C induced alkali tolerance response enhancing survival at pH 10.5 (P < 0.05). The up-regulation of dnaK, groEL, ptsG and atpB was observed during 5 h of exposition at pH 3.6, 4.0 and 10.0, showing similar expression rates after induction by acid shock or alkaline stress. Changes of atpB were more evident having almost five-fold induction during long-term stress.
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Affiliation(s)
- Lila Lubianka Domínguez-Ramírez
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
| | - Romina Rodríguez-Sanoja
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
| | - Alberto Tecante
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico
| | - Mariano García-Garibay
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Departamento de Biotecnología/Departamento de Ciencias de La Alimentación, Universidad Autónoma Metropolitana-Iztapalapa/Lerma. Av. San Rafael Atlixco 186, Colonia Vicentina, Iztapalapa, C.P., 09340, Mexico City, Mexico.
| | - Teresita Sainz
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico; Departamento de Sistemas Biológicos de La División de CBS, Universidad Autónoma Metropolitana-Xochimilco. Calzada Del Hueso 1100, Colonia Villa Quietud, Coyoacán, C.P, 04969, Mexico City, Mexico.
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Avenida Universidad 3000, Coyoacán, C.P., 04510, Mexico City, Mexico.
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Iskakova J, Hutzler M, Kemelov K, Grothusheitkamp D, Michel M, Methner FJ. Screening a Bozo Starter Culture for Potential Application in Beer Fermentation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2018.1553449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Janyl Iskakova
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Mathias Hutzler
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Kubat Kemelov
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Daniela Grothusheitkamp
- Department of Environmental Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, 720044, Kyrgyzstan
| | - Maximilian Michel
- Research Center Weihenstephan for Brewing and Food Quality, TU Munich, Munich, D-85354, Germany
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, TU Berlin, Berlin, D-13353, Germany
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Ezekiel CN, Ayeni KI, Ezeokoli OT, Sulyok M, van Wyk DAB, Oyedele OA, Akinyemi OM, Chibuzor-Onyema IE, Adeleke RA, Nwangburuka CC, Hajšlová J, Elliott CT, Krska R. High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage. Front Microbiol 2019; 9:3282. [PMID: 30687270 PMCID: PMC6333642 DOI: 10.3389/fmicb.2018.03282] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Accepted: 12/17/2018] [Indexed: 02/05/2023] Open
Abstract
Kunu is a traditional fermented single or mixed cereals-based beverage popularly consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin contamination profiles during processing of various kunu formulations have never been comprehensively studied. This study, therefore, investigated the bacterial community and multi-mycotoxin dynamics during the processing of three kunu formulations using high-throughput sequence analysis of partial 16S rRNA gene (hypervariable V3-V4 region) and liquid chromatography tandem mass spectrometry (LC-MS/MS), respectively. A total of 2,303 operational taxonomic units (OTUs) were obtained across six processing stages in all three kunu formulations. Principal coordinate analysis biplots of the Bray-Curtis dissimilarity between bacterial communities revealed the combined influences of formulations and processing steps. Taxonomically, OTUs spanned 13 phyla and 486 genera. Firmicutes (phylum) dominated (relative abundance) most of the processing stages, while Proteobacteria dominated the rest of the stages. Lactobacillus (genus taxa level) dominated most processing stages and the final product (kunu) of two formulations, whereas Clostridium sensu stricto (cluster 1) dominated kunu of one formulation, constituting a novel observation. We further identified Acetobacter, Propionibacterium, Gluconacetobacter, and Gluconobacter previously not associated with kunu processing. Shared phylotypes between all communities were dominated by lactic acid bacteria including species of Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Weissella. Other shared phylotypes included notable acetic acid bacteria and potential human enteric pathogens. Ten mycotoxins [3-Nitropropionic acid, aflatoxicol, aflatoxin B1 (AFB1), AFB2, AFM1, alternariol (AOH), alternariolmethylether (AME), beauvericin (BEAU), citrinin, and moniliformin] were quantified at varying concentrations in ingredients for kunu processing. Except for AOH, AME, and BEAU that were retained at minimal levels of < 2 μg/kg in the final product, most mycotoxins in the ingredients were not detectable after processing. In particular, mycotoxin levels were substantially reduced by fermentation, although simple dilution and sieving also contributed to mycotoxin reduction. This study reinforces the perception of kunu as a rich source of bacteria with beneficial attributes to consumer health, and provides in-depth understanding of the microbiology of kunu processing, as well as information on mycotoxin contamination and reduction during this process. These findings may aid the development of starter culture technology for safe and quality kunu production.
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Affiliation(s)
- Chibundu N. Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Nigeria
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Kolawole I. Ayeni
- Department of Microbiology, Babcock University, Ilishan Remo, Nigeria
| | - Obinna T. Ezeokoli
- Microbiology and Environmental Biotechnology Research Group, Agricultural Research Council-Institute for Soil, Climate and Water, Pretoria, South Africa
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Michael Sulyok
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
| | - Deidre A. B. van Wyk
- Microbiology and Environmental Biotechnology Research Group, Agricultural Research Council-Institute for Soil, Climate and Water, Pretoria, South Africa
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | | | | | | | - Rasheed A. Adeleke
- Microbiology and Environmental Biotechnology Research Group, Agricultural Research Council-Institute for Soil, Climate and Water, Pretoria, South Africa
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, South Africa
| | - Cyril C. Nwangburuka
- Department of Agriculture and Industrial Technology, Babcock University, Ilishan Remo, Nigeria
| | - Jana Hajšlová
- University of Chemistry and Technology, Prague, Czechia
| | - Christopher T. Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, United Kingdom
| | - Rudolf Krska
- Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Tulln, Austria
- Institute for Global Food Security, School of Biological Sciences, Queen’s University Belfast, Belfast, United Kingdom
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Sozbilen GS, Korel F, Yemenicioğlu A. Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13828] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Gozde Seval Sozbilen
- Department of Food Engineering; Izmir Institute of Technology; Urla 35437 Izmir Turkey
| | - Figen Korel
- Department of Food Engineering; Izmir Institute of Technology; Urla 35437 Izmir Turkey
| | - Ahmet Yemenicioğlu
- Department of Food Engineering; Izmir Institute of Technology; Urla 35437 Izmir Turkey
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Mendoza LM, Neef A, Vignolo G, Belloch C. Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches. Food Microbiol 2017. [DOI: 10.1016/j.fm.2017.05.007] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Angelov AI, Petrova G, Angelov AD, Stefanova P, Bokossa IY, Tchekessi CKC, Marco ML, Gotcheva V. Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue. ACTA ACUST UNITED AC 2017. [DOI: 10.2174/1874070701711010094] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited.Objective:The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety.Method:In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria.Results:Lactic acid bacteria isolates were assigned to eight species within the generaLactobacillus,Enterococcus,Pediococcus,StreptococcusandWeisella. Four species of yeasts were found in Degue:Cyberlyndnera fabianii,Candida glabrata,Kluyveromyces marxianus, andMeyerozyma caribbica.Conclusion:The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures.
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18
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Feng Y, Zhang M, Mujumdar AS, Gao Z. Recent research process of fermented plant extract: A review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Iskakova J, Smanalieva J, Kulmyrzaev A, Fischer P, Methner FJ. Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1230869] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Janyl Iskakova
- Department of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Jamila Smanalieva
- Department of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Asylbek Kulmyrzaev
- Department of Food Engineering, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Peter Fischer
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Berlin, Germany
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Zhang Y, Fraatz MA, Müller J, Schmitz HJ, Birk F, Schrenk D, Zorn H. Aroma Characterization and Safety Assessment of a Beverage Fermented by Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6915-21. [PMID: 26189508 DOI: 10.1021/acs.jafc.5b02167] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
A cereal-based beverage was developed by fermentation of wort with the basidiomycete Trametes versicolor. The beverage possessed a fruity, fresh, and slightly floral aroma. The volatiles of the beverage were isolated by liquid-liquid extraction (LLE) and additionally by headspace solid phase microextraction (HS-SPME). The aroma compounds were analyzed by a gas chromatography system equipped with a tandem mass spectrometer and an olfactory detection port (GC-MS/MS-O) followed by aroma (extract) dilution analysis. Thirty-four different odor impressions were perceived, and 27 corresponding compounds were identified. Fifteen key odorants with flavor dilution (FD) factors ranging from 8 to 128 were quantitated, and their respective odor activity values (OAVs) were calculated. Six key odorants were synthesized de novo by T. versicolor. Furthermore, quantitative changes during the fermentation process were analyzed. To prepare for the market introduction of the beverage, a comprehensive safety assessment was performed.
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Affiliation(s)
- Yanyan Zhang
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Julia Müller
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Hans-Joachim Schmitz
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Florian Birk
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
| | - Dieter Schrenk
- §Food Chemistry and Toxicology, University of Kaiserslautern, Erwin-Schroedinger-Strasse 52, 67663 Kaiserslautern, Germany
| | - Holger Zorn
- †Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 58, 35392 Giessen, Germany
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Miguel MGCP, Collela CF, de Almeida EG, Dias DR, Schwan RF. Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12921] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | - Disney R. Dias
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
| | - Rosane F. Schwan
- Biology Department; Federal University of Lavras; Lavras 37200-000 Brazil
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Bansal S, Mangal M, Sharma SK, Gupta RK. Non-dairy Based Probiotics: A Healthy Treat for Intestine. Crit Rev Food Sci Nutr 2015; 56:1856-67. [DOI: 10.1080/10408398.2013.790780] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Arslan S, Durak AN, Erbas M, Tanriverdi E, Gulcan U. Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability. J Am Coll Nutr 2015; 34:56-64. [PMID: 25648272 DOI: 10.1080/07315724.2014.880661] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
OBJECTIVE The aim of research was producing boza as a probiotic product with certificated probiotic starter cultures (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 and Saccharomyces boulardii). METHODS Analysis were done in boza samples taken in fermentation and storage. Probiotic and non-probiotic bacteria were enumerated with pour plate technique and yeast enumerated spread plate technique. Sugar, organic acid and Water soluble vitamin content were determined by using of HPLC. Sensory analyses were done by two different types of panels, once comprised of trained panelists and the other of consumers. Shelf life was determined according the results of sensory analysis. RESULTS It was determinated that S. boulardii and L acidophilius counts increased nearly 0.5 log unit during of boza fermentation. Lactic, acetic, citric, butyric and succinic acid as organic acids and thiamin, niacin, B6 and pantothenic acid as water soluble vitamin evaluated in boza samples. Shelf life of the probiotic boza determined as 12 days at +4°C fridge storage temperature. CONCLUSION The boza samples had a probiotic effect because it had viable microorganisms more than 10(6) cfu/ml which was defined enough for functional foods. All boza samples had lower pH value than 4.5, so it is evaluated that boza is a safety food as its low pH preventing pathogen growth.
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Affiliation(s)
- Sultan Arslan
- a Engineering Faculty, Department of Food Engineering , Akdeniz University , Antalya , TURKEY
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Osimani A, Garofalo C, Aquilanti L, Milanović V, Clementi F. Unpasteurised commercial boza as a source of microbial diversity. Int J Food Microbiol 2014; 194:62-70. [PMID: 25437059 DOI: 10.1016/j.ijfoodmicro.2014.11.011] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2014] [Revised: 10/23/2014] [Accepted: 11/11/2014] [Indexed: 01/17/2023]
Abstract
Boza is a cereal-based fermented beverage widely consumed in many countries of the Balkans. The aim of this study was to investigate the microbiota of three Bulgarian boza samples through a combination of culture-dependent and -independent methods with the long-term objective of formulating a multi-strain starter culture specifically destined for the manufacture of new cereal-based drinks. The isolation campaign for lactic acid bacteria (LAB) allowed the identification of Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus coryniformis, Lactobacillus buchneri, Pediococcus parvulus and members of the Lactobacillus casei group. Concerning yeasts, the following isolates were identified: Pichia fermentans, Pichia norvegensis, Pichia guilliermondii (synonym Meyerozyma guilliermondii) and Torulaspora spp. A high intra-species diversity was revealed by Randomly Amplified Polymorphic DNA (RAPD) analysis. In parallel, microbial DNA was directly extracted from the three boza samples, and portions of the rrn operons were analysed through Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The molecular fingerprinting partially confirmed the results of culturing. Among LAB, the species Weissella confusa, Weissella oryzae, Leuconostoc citreum, Lactococcus lactis, Pediococcus parvulus and Pediococcus ethanolidurans were detected together with members of the Lb. casei group. Among the yeasts, the species P. fermentans, M. guilliermondii, Galactomyces geotrichum and Geotrichum fragrans were found. The overall results confirmed boza as having a rich and heterogeneous biodiversity both in terms of species and genetically diverse strains, thus encouraging its exploitation for the isolation and future technological characterisation of cultures to be selected for the manufacture of innovative cereal-based drinks.
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Affiliation(s)
- Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy.
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, Ancona 60131, Italy
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Heperkan D, Daskaya-Dikmen C, Bayram B. Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture. Process Biochem 2014. [DOI: 10.1016/j.procbio.2014.06.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Petrova PM, Petrov KK. Antimicrobial Activity of Starch-DegradingLactobacillusStrains Isolated from Boza. BIOTECHNOL BIOTEC EQ 2014. [DOI: 10.5504/bbeq.2011.0124] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Zannini E, Mauch A, Galle S, Gänzle M, Coffey A, Arendt EK, Taylor JP, Waters DM. Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage. J Appl Microbiol 2013; 115:1379-87. [PMID: 23957391 DOI: 10.1111/jam.12329] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 07/03/2013] [Accepted: 08/13/2013] [Indexed: 11/30/2022]
Abstract
AIMS The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase in traditional lactic acid bacteria fermentation research. In particular, this research aims to address the organoleptic modulation of beverages using in situ-produced bacterial polysaccharides. METHODS AND RESULTS Weissella cibaria MG1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose-supplemented barley-malt-derived wort fermentation. Up to 36·4 g l(-1) of dextran was produced in an optimized system, which improved the rheological profile of the resulting fermentate. Additionally, small amounts of organic acids were formed, and ethanol remained below 0·5% (v/v), the threshold volume for a potential health claim designation. CONCLUSIONS The results suggest that the cereal fermentate produced by W. cibaria MG1 could be potentially used for the production of a range of novel, nutritious and functional beverages. SIGNIFICANCE AND IMPACT OF THE STUDY Using conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease.
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Affiliation(s)
- E Zannini
- Department of Food Science, Food Technology and Nutrition, National University of Ireland, Cork, Ireland; National Food Biotechnology Centre, National University of Ireland, Cork, Ireland
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Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int J Food Microbiol 2013; 167:44-56. [PMID: 23859403 DOI: 10.1016/j.ijfoodmicro.2013.06.016] [Citation(s) in RCA: 108] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 06/10/2013] [Accepted: 06/12/2013] [Indexed: 12/21/2022]
Abstract
Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known traditional Turkish fermented non-alcoholic beverages. The first three are obtained from vegetables, fruits and cereals, and the last two ones are made of milk. Shalgam juice, hardaliye and ayran are produced by lactic acid fermentation. Their microbiota is mainly composed of lactic acid bacteria (LAB). Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus paracasei subsp. paracasei in shalgam fermentation and L. paracasei subsp. paracasei and Lactobacillus casei subsp. pseudoplantarum in hardaliye fermentation are predominant. Ayran is traditionally prepared by mixing yoghurt with water and salt. Yoghurt starter cultures are used in industrial ayran production. On the other hand, both alcohol and lactic acid fermentation occur in boza and kefir. Boza is prepared by using a mixture of maize, wheat and rice or their flours and water. Generally previously produced boza or sourdough/yoghurt are used as starter culture which is rich in Lactobacillus spp. and yeasts. Kefir is prepared by inoculation of raw milk with kefir grains which consists of different species of yeasts, LAB, acetic acid bacteria in a protein and polysaccharide matrix. The microbiota of boza and kefir is affected from raw materials, the origin and the production methods. In this review, physicochemical properties, manufacturing technologies, microbiota and shelf life and spoilage of traditional fermented beverages were summarized along with how fermentation conditions could affect rheological properties of end product which are important during processing and storage.
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Affiliation(s)
- Filiz Altay
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Maslak, Istanbul 34469, Turkey.
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Mishra S, Mishra HN. Technological aspects of probiotic functional food development. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13749-012-0055-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Oyedeji O, Ogunbanwo ST, Onilude AA. Predominant Lactic Acid Bacteria Involved in the Traditional Fermentation of <i>Fufu</i> and <i>Ogi</i>, Two Nigerian Fermented Food Products. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.411a006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Koral G, Tuncer Y. Nisin Z-Producing Lactococcus lactis
Subsp. Lactis
GYl32 Isolated from Boza. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12061] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gozde Koral
- Department of Food Engineering; Faculty of Engineering; Süleyman Demirel University; 32260 Isparta Turkey
| | - Yasin Tuncer
- Department of Food Engineering; Faculty of Engineering; Süleyman Demirel University; 32260 Isparta Turkey
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Quintieri L, Monteverde A, Caputo L. Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1795-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kabak B, Dobson ADW. An introduction to the traditional fermented foods and beverages of Turkey. Crit Rev Food Sci Nutr 2011; 51:248-60. [PMID: 21390945 DOI: 10.1080/10408390903569640] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Fermented foods and beverages, whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey.
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Affiliation(s)
- Bulent Kabak
- Hitit University, Faculty of Engineering, Department of Food Engineering, Corum, Turkey.
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AKKOÇ NEFISE, GHAMAT AYLA, AKÇELIK MUSTAFA. Optimisation of bacteriocin production of Lactococcus lactis subsp. lactis MA23, a strain isolated from Boza. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00671.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Todorov SD. Diversity of bacteriocinogenic lactic acid bacteria isolated from boza, a cereal-based fermented beverage from Bulgaria. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.12.020] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Akpinar-Bayizit A, Yilmaz-Ersan L, Ozcan T. Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942911003604194] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ramos CL, de Almeida EG, Pereira GVDM, Cardoso PG, Dias ES, Schwan RF. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods. Int J Food Microbiol 2010; 140:225-31. [PMID: 20413168 DOI: 10.1016/j.ijfoodmicro.2010.03.029] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2009] [Revised: 03/02/2010] [Accepted: 03/18/2010] [Indexed: 11/15/2022]
Abstract
Cauim is a fermented beverages prepared by Tapirapé Amerindians in Brazil from substrates such as cassava, rice, peanuts, pumpkin, cotton seed and maize. Here we study the microorganisms associated with peanut and rice fermentation using a combination of culture-dependent and -independent methods. The bacterial population varied from 7.4 to 8.4 log CFU/ml. The yeast population varied from 4.0 to 6.6 log CFU/ml. A total of 297 bacteria and yeasts strains were isolated during fermentation, with 198 bacteria and 99 yeast. The Lactobacillus genus was dominant throughout fermentation. Bacteria and yeast community dynamics during the fermentation process were monitored by PCR-DGGE analysis. Both culture-dependent and -independent methods indicated that the bacterial species L. plantarum, L. fermentum, L. paracasei and L. brevis as well as the yeast species P. guilliermondii, K. lactis, Candida sp, R. toruloides and Saccharomyces cerevisiae, were dominant during fermentation. Multivariate analysis of microorganisms during beverage fermentation showed that the microbial community changed during the fermentation process.
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Affiliation(s)
- Cíntia Lacerda Ramos
- Departamento de Biologia, Universidade Federal de Lavras, 37.200-000, Lavras, MG, Brazil
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In MJ, Choi SY, Kim HR, Park DB, Oh NS, Kim DC. Acid Production and Phytate Degradation using a Leuconostoc mesenteroides KC5l Strain in Saccharified-Rice Suspension. ACTA ACUST UNITED AC 2009. [DOI: 10.3839/jabc.2009.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Time and temperature dependent microbiological and mycotoxin (ochratoxin-A) levels in boza. Int J Food Microbiol 2009; 130:43-8. [DOI: 10.1016/j.ijfoodmicro.2008.12.032] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2008] [Revised: 12/17/2008] [Accepted: 12/28/2008] [Indexed: 11/20/2022]
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Todorov SD, Botes M, Guigas C, Schillinger U, Wiid I, Wachsman MB, Holzapfel WH, Dicks LMT. Boza, a natural source of probiotic lactic acid bacteria. J Appl Microbiol 2007; 104:465-77. [PMID: 17922827 DOI: 10.1111/j.1365-2672.2007.03558.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To evaluate the probiotic properties of strains isolated from boza, a traditional beverage produced from cereals. METHODS AND RESULTS The strains survived low pH conditions (pH 3.0), grew well at pH 9.0 and were not inhibited by the presence of 0.3% (w/v) oxbile. Cytotoxicity levels of the bacteriocins, expressed as CC(50), ranged from 38 to 3776 microg ml(-1). Bacteriocin bacST284BZ revealed high activity (EC(50) = 735 microg ml(-1)) against herpes simplex virus type 1. Growth of Mycobacterium tuberculosis was 69% repressed after 5 days in the presence of bacST194BZ. Various levels of auto-cell aggregation and co-aggregation with Listeria innocua LMG 13568 were observed. Adhesion of the probiotic strains to HT-29 cells ranged from 18 to 22%. CONCLUSIONS Boza is a rich source of probiotic lactic acid bacteria. All strains survived conditions simulating the gastrointestinal tract and produced bacteriocins active against a number of pathogens. Adherence to HT-29 and Caco-2 cells was within the range reported for Lactobacillus rhamnosus GG, a well-known probiotic. In addition, the high hydrophobicity readings recorded define the strains as good probiotics. SIGNIFICANCE AND IMPACT OF THE STUDY Boza contains a number of different probiotic lactic acid bacteria and could be marketed as a functional food product.
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Affiliation(s)
- S D Todorov
- Department of Microbiology, University of Stellenbosch, Stellenbosch, South Africa
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Todorov SD, Dicks LMT. Partial characterisation of two bacteriocins produced byLactobacillus paracasei subsp.paracasei ST242BZ and ST284BZ and the effect of medium components on their production. ANN MICROBIOL 2007. [DOI: 10.1007/bf03175074] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Botes A, Todorov SD, von Mollendorff JW, Botha A, Dicks LM. Identification of lactic acid bacteria and yeast from boza. Process Biochem 2007. [DOI: 10.1016/j.procbio.2006.07.015] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Angelov A, Gotcheva V, Kuncheva R, Hristozova T. Development of a new oat-based probiotic drink. Int J Food Microbiol 2006; 112:75-80. [PMID: 16854486 DOI: 10.1016/j.ijfoodmicro.2006.05.015] [Citation(s) in RCA: 120] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2005] [Revised: 02/08/2006] [Accepted: 05/27/2006] [Indexed: 11/23/2022]
Abstract
In the present work, a whole-grain oat substrate was fermented with lactic acid bacteria to obtain a drink, combining the health benefits of a probiotic culture with the oat prebiotic beta-glucan. The levels of several factors, such as starter culture concentration, oat flour and sucrose content, affecting the fermentation process, were established for completing a controlled fermentation for 8 h. The viable cell counts reached at the end of the process were about 7.5 x 10(10) cfu ml(-1). It was found that the addition of sweeteners aspartame, sodium cyclamate, saccharine and Huxol (12% cyclamate and 1.2% saccharine) had no effect on the dynamics of the fermentation process and on the viability of the starter culture during product storage. Beta-glucan content in the drink (0.31-0.36%) remained unchanged both throughout fermentation and storage of the drink. The shelf life of the oat drink was estimated to 21 days under refrigerated storage.
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Affiliation(s)
- Angel Angelov
- Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd, 4002 Plovdiv, Bulgaria.
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von Mollendorff JW, Todorov SD, Dicks LMT. Comparison of bacteriocins produced by lactic-acid bacteria isolated from boza, a cereal-based fermented beverage from the Balkan Peninsula. Curr Microbiol 2006; 53:209-16. [PMID: 16874543 DOI: 10.1007/s00284-006-0075-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2006] [Accepted: 05/11/2006] [Indexed: 10/24/2022]
Abstract
Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. From a total population of 9 x 10(6) colony-forming units ml(-1), four isolates (JW3BZ, JW6BZ, JW11BZ, and JW15BZ) produced bacteriocins active against a broad spectrum of Gram-positive bacteria. Bacteriocin JW15BZ inhibited the growth of Klebsiella pneumoniae. The producer strains were identified as Lactobacillus plantarum (strains JW3BZ and JW6BZ) and L. fermentum (strains JW11BZ and JW15BZ). The spectrum of antimicrobial activity, characteristics, and mode of action of these bacteriocins were compared with bacteriocins previously described for lactic-acid bacteria isolated from boza.
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Affiliation(s)
- J W von Mollendorff
- Department of Microbiology, Stellenbosch University, 7600 Stellenbosch, South Africa
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Medium components effecting bacteriocin production by two strains of Lactobacillus plantarum ST414BZ and ST664BZ isolated from boza. Biologia (Bratisl) 2006. [DOI: 10.2478/s11756-006-0049-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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49
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Screening for bacteriocin-producing lactic acid bacteria from boza, a traditional cereal beverage from Bulgaria. Process Biochem 2006. [DOI: 10.1016/j.procbio.2005.01.026] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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GUVEN KIYMET, BENLIKAYA NURAY. ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OF BACILLUS CEREUS IN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE. J Food Saf 2005. [DOI: 10.1111/j.1745-4565.2005.00568.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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