The aim of this work was to evaluate the microbiological and physicochemical qualities of sour cassava starch and cassava bagasse produced during cassava agroindustry in order to evaluate their potential for use in food. All samples were kindly provided by family farmers producers from the region of Cará, in town of Bela Vista de Goiás, Brazil. All of sour cassava starch samples showed microbial counts within the values established by the current legislation. Drying process of raw cassava bagasse to produce the bran was sufficient to reduce the mold and yeast counts (from 1.9x10 3 to 3.5x10 1 CFU g-1) and of total coliform counts (from 2.1x10 3 to 2.4x10 2 MPN 100 mL-1), and also eliminated the contamination by coliforms at 45 ° C and Bacillus cereus. Carbohydrate contents of all sour cassava starch samples ranged from 99.64 to 99.75 g 100g-1. These results indicated that the sour cassava starch presented high degree of purity, and extraction process was efficient. Bran sample showed high carbohydrate (96.94 g 100g-1) and dietary fiber (22.58 g 100g-1) contents. High dietary fiber content suggests the use of bran as raw material to increase the availability of fiber in food products, increasing its nutritional quality.
Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible application on biopreservation systems of dairy food, co‐inoculation studies were performed in pasteurized milk (8 °C, 10 days) targeting the inhibition of Listeria monocytogenes ATCC 7644 or Staphylococcus aureus ATCC 25923. Lactobacillus sakei ATCC 15521 was used as a negative control for bacteriocin production (bac−). L. monocytogenes and S. aureus reached 8 log CFU ml−1 and 5.4 log CFU ml−1 in monoculture, respectively, compared to <2.3 log CFU ml−1 and 4.7 log CFU ml−1 in co‐culture with L. lactis QMF 11. Instead, in the presence of the bac−, L. monocytogenes population reached 7.3 log CFU ml−1 and S. aureus populations 5.5 log CFU ml−1. These results indicate that L. lactis QMF11 may have potential for be use as biopreservative culture in dairy products, mainly because of its antilisterial activity.
Practical applications
There is a renewed interest in the use protective bacterial cultures or their metabolites to guarantee the microbiological safety and to extend the shelf life of dairy products, in a process called biopreservation. The research in this area has been leveraged by consumers demand for naturally preserved foods. Dairy products are natural niches for Lactococcus lactis strains, and these bacteria have been associated with food production and preservation since ancient times. As a dominant species in dairy ecosystems, L. lactis strains are very interesting because they are not likely to require regulatory approval for practical application as bioprotective cultures.
The aim of this study was to characterize the corn gluten feed and corn gluten meal originated from waxy maize wet milling industry, in relation to its microbiological risk and physical, chemical and functional properties. The wet residues showed microbiological standards for human consumption. Maize gluten meal was characterized by having high protein content (32 g 100 g-1), lipids (16 g 100 g-1) and carbohydrates (45 g 100 g-1), whereas the maize gluten feed contains high content of dietary fiber (44 g 100 g-1). The maize gluten feed and maize gluten meal have high potential for application as food ingredient. The high dietary fiber, suggests its use as a promising ingredient to increase the availability of fibers, thereby increasing attractiveness and nutritional quality of food. Furthermore, the use of this coproduct of waxy starch may be an alternative to traditional fibers used in the production of bakery products already before with claimed functional and health properties.
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