Evaluation of Different Nutritional Sources in Lactic Acid Bacteria Fermentation for Sustainable Postbiotic Production

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 649 - 649

Published: Feb. 14, 2025

In recent years, interest in postbiotics has grown due to their potential health benefits and applications food systems. This study evaluated various nutritional sources for lactic acid bacteria (LAB) fermentation enhance postbiotic production. Three LAB strains were tested: Pediococcus acidilactici CECT 9879 (PA), Weissella cibaria 30731 (WC), Lactococcus lactis 30734 (LL). Fermentation experiments assessed bacterial growth, pH levels, antibacterial activity against E. coli using different carbon nitrogen sources. Fructose xylose significantly improved growth WC (9.39 ± 0.16 log CFU/mL) LL (9.37 0.22 compared glucose. Ribose enhanced antimicrobial PA (41.67 2.89%) (50.00 0.00%) relative Additionally, plant-based sources, such as soy (LL: 8.93 0.12 CFU/mL 81.67 wheat (WC: 9.40 0.17 65.00 0.00%), along with microbial like yeast (PA: 9.57 40.00 effectively supported activity. These findings highlight the of developing animal-free media that meet nutritional, safety, sustainability criteria while making a significant contribution optimization

Language: Английский

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Functional metabolites of probiotic lactic acid bacteria in fermented dairy products

Food and Humanity, Journal Year: 2024, Volume and Issue: 3, P. 100341 - 100341

Published: July 3, 2024

Language: Английский

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Examination of some technological properties of lactic acid bacteria of the genera Lactiplantibacillus and Levilactobacillus isolated from spontaneously fermented sourdough. Part 2: Antimicrobial activity against saprophytic microorganisms

BIO Web of Conferences, Journal Year: 2025, Volume and Issue: 170, P. 02004 - 02004

Published: Jan. 1, 2025

A positive effect of sourdough application in bread production is an extension the shelf life finished due to inhibition saprophytes by lactic acid bacteria (LAB) from composition starters. It important develop new symbiotic starters that include selected strains with relationships and proven antimicrobial activity against saprophytic microorganisms. To achieve this, it paramount importance examine each potential LAB strain saprophytes. The 4 Lactiplantibacillus 2 Levilactobacillus was investigated agar-diffusion method wells. plantarum Ph2, paraplantarum Ph3 L1 exhibited high Bacillus sp., while Ph5 did not suppress their growth. All four inhibited Aspergillus niger Penicillium chrysogenum. also flavus, Rhizopus oryzae Fusarium monilifirme . Both brevis inhibit sp. Mucor luteus , but moniliforme suppression a direct antagonism between cells pH decrease. six fungi makes them suitable for development bread.

Language: Английский

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Fermenting of Flaxseed Cake with Lactiplantibacillus plantarum K06 to Increase its Application as Food Ingredient - the Effect on Changes in Protein and Phenolic Profiles, Cyanogenic Glycoside Degradation, and Functional Properties

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117419 - 117419

Published: Jan. 1, 2025

Language: Английский

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Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Frontiers in Food Science and Technology, Journal Year: 2025, Volume and Issue: 5

Published: March 5, 2025

Fermentation by lactic acid bacteria has been used for millennia to preserve food and make it more palatable. These microorganisms may also generate bioactive compounds with the potential serve as components in active edible packaging or alternative therapeutics. Dairy waste products, especially whey, provide a substrate growth of these bacteria, can be incorporated into formulations packaging. This minireview deals use dairy grow produce compounds, specifically antimicrobial peptides immunoregulatory molecules, their therapeutic applications.

Language: Английский

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Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)

International Journal of Environmental Research and Public Health, Journal Year: 2024, Volume and Issue: 21(5), P. 560 - 560

Published: April 28, 2024

Using whey, a by-product of the cheese-making process, is important for maximizing resource efficiency and promoting sustainable practices in food industry. Reusing whey can help minimize environmental impact produce bio-preservatives foods with high bacterial loads, such as Mexican-style fresh cheeses. This research aims to evaluate antimicrobial physicochemical effect CFS from Lactobacillus casei 21/1 produced conventional culture medium (MRS broth) another using (WB medium) when applied cheese inoculated several indicator bacteria (Escherichia coli, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, Listeria monocytogenes). The CFSs or WB) were characterized organic acids concentration, pH, titratable acidity. By surface spreading, tested on cheese. Microbial counts performed cheeses during after seven days storage at 4 ± 1.0 °C. Moreover, pH color determined treatment. Lactic acetic acid identified primary metabolites by Lb. fermentation application. A longer time (7 days) led significant reductions (p < 0.05) microbial population it was treated WB). S. Typhimurium most sensitive bacteria, decreasing 1.60 0.04 log10 CFU/g MRS-CFS, whereas WB-CFS reduced L. monocytogenes 1.67 CFU/g. E. coli aureus resistant end storage. cheese’s showed reduction treatment, while application did not show greater differences (ΔE) compared MRS-CFS. study highlights potential WB an ecological bio-preservative cheese, aligning objectives production guaranteeing safety.

Language: Английский

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The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures

Foods, Journal Year: 2024, Volume and Issue: 13(19), P. 3170 - 3170

Published: Oct. 6, 2024

Lactic acid bacteria (LABs) are microorganisms of significant scientific and industrial importance have great potential for application in meat products. This comprehensive review addresses the main characteristics LABs, their nutritional, functional, technological benefits, especially not only as starter cultures. LABs produce several metabolites during fermentation process, which include bioactive compounds, such peptides with antimicrobial, antidiabetic, antihypertensive, immunomodulatory properties. These present benefits health promoters but also important from a point view. For example, bacteriocins, organic acids, other compounds importance, whether sensory or product quality safety With production GABA, exopolysaccharides, antioxidants, vitamins beneficial that influence safety, processes, even health-promoting consumer benefits. Despite this highlights some may virulence properties, requiring critical evaluation using specific strains food formulations. Overall, hopes to contribute literature by increasing knowledge various

Language: Английский

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Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2318 - 2318

Published: July 23, 2024

The organic acids produced by lactic acid bacteria (LAB) during the fermentation of sourdoughs have ability to reduce growth different molds. However, this depends on LAB used. For reason, in study, proportions were optimized obtain aqueous extracts (AEs) from sourdough fungal vitro, control acetic concentration, and a specific ratio. In addition, mixtures used formulate partially baked bread (PBB) evaluate mold quality refrigerated storage. Using simplex-lattice mixture design, various combinations Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus evaluated for their produce inhibit growth. containing only Lpb. plantarum significantly reduced rates extended lag time Penicillium chrysogenum P. corylophilum compared with control. AEs’ pH values ranged 3.50 3.04. Organic analysis revealed that using yielded higher concentrations than when mixed LAB. This suggests LAB-specific interactions influence production fermentation. radial times both molds confirmed antifungal properties AEs sourdoughs. Statistical analyses design polynomial models demonstrated good fit analyzed responses. Two identified maximized time, targeted desired balanced addition PBB resulted longer shelf life (21 days) adequately maintained product characteristics was subjected complete baking sensory evaluation. overall acceptability slightly without (7.50), followed formulated (ranging 6.78 7.10), but difference not statistically significant (p > 0.05). results indicated optimization successfully profile closely resembling nonsupplemented one. designed can effectively enhance bread’s quality, providing promising approach extending while maintaining desirable attributes.

Language: Английский

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Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions

Microorganisms, Journal Year: 2024, Volume and Issue: 12(9), P. 1870 - 1870

Published: Sept. 10, 2024

Lately, the inclusion of additional lactic acid bacteria (LAB) strains to cheeses is becoming more popular since they can affect cheese’s nutritional, technological, and sensory properties, as well increase product’s safety. This work studied effect Lactiplantibacillus pentosus L33 plantarum L125 free cells supernatants on feta cheese quality Listeria monocytogenes fate. In addition, rapid non-invasive techniques such Fourier transform infrared (FTIR) multispectral imaging (MSI) analysis were used classify samples based their attributes. Slices contaminated with 3 log CFU/g L. monocytogenes, then slices sprayed (i) two in co-culture (F, ~5 CFU/g), (ii) supernatant LAB (S) control (C, UHT milk) or wrapped Na-alginate edible films containing pellet (cells, FF) (SF) strains. Subsequently, stored air, brine, vacuum at 4 10 °C. During storage, microbiological counts, pH, water activity (aw) monitored while assessment was conducted. Also, every sampling point, spectral data acquired by means FTIR MSI techniques. Results showed that initial microbial population Feta ca. 7.6 consisted (>7 CFU/g) yeast molds lower levels, no Enterobacteriaceae detected. aerobic, storage for both temperatures, pathogen slightly postponed S F reached levels compared C ones. The mold delayed brine packaging. For aerobic °C, an elongation shelf life days observed samples. At extended 13 analyses provided reliable estimations using PLS-DA method, total accuracy (%) ranging from 65.26 84.31 60.43 89.12, respectively. conclusion, application bioprotective result extension feta’s provide a mild antimicrobial action against spoilage microbiota. Furthermore, findings this study validate effectiveness techniques, tandem analytics,

Language: Английский

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Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(13), P. 5509 - 5509

Published: June 25, 2024

The aim of this study was to produce two fermented processed foods made from sheep meat, one them inoculated with the probiotic Lactobacillus casei and other paracasei, evaluating their microbial growth, viability, efficiency these microorganisms as bioconservants. To that effect, physicochemical, physical, microbiological analyses were carried out, well a count lactic acid bacteria (LAB). results regarding physicochemical physical characteristics in accordance Brazilian legislation, except for humidity carbohydrate analysis water activity, values which not legislation. However, pathogenic microorganisms’ growth within standard established legislation until end time analysis. Regarding presence probiotics, both had higher than 107 CFU/g relative LAB limit 84 days. From results, it can be concluded probiotics are viable, showing bioconservative activity proper consumption conditions, since they conformity

Language: Английский

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