A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

Moradi, Mehran; Molaei, Rahim; Guimarães, Jonas T.

doi:10.1016/j.enzmictec.2020.109722

Cited by 104 publications

(51 citation statements)

References 101 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lactic acid is considered to enhance the nutritional and sensory characteristics of fermented products [40], and acetic and propionic acid function as strong inhibitory agents by acting on the cell membrane and controlling the growth of molds and yeasts [1,22,53]. Succinic acid exhibits an inhibitory power similar to that of acetic acid, although it usually acts as a buffer solution, keeping the pH stable [2,[54][55][56].…”

Section: Discussionmentioning

confidence: 99%

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

2021

View full text Add to dashboard Cite

The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

show abstract

Section: Discussionmentioning

confidence: 99%

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

2021

View full text Add to dashboard Cite

show abstract

“…Kadyan et al [46] showed that combined LAB-yeast fermentation using whey. [16]. Fermented dairy products containing probiotics LABs have demonstrated a protective role against colorectal cancer while inhibiting mutagenic activity, reduces enzyme responsible for carcinogens, mutagens or tumour agents [49,50].…”

Section: Enterococcus Faecium L3mentioning

confidence: 99%

“…Lactobacillus strains) that are commercially used for the production of fermented foods [13][14][15]. Lactobacillus casei and Lactobacillus acidophilus LABs are mostly commercially employed for renowned probiotics foods such as BIO®, Actimel®, LC1®, and Yakult® [16]. Probiotics have been demonstrated to reduce gastrointestinal acidity and simultaneously improves the intestinal microbiota with inhibition of undesirable micro-bacterial growth.…”

Section: Introductionmentioning

confidence: 99%

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

show abstract

“…Hasil positif juga didukung oleh hasil pewarnaan menunjukkan warna keunguan sehingga positif bakteri gram positif (Gambar 1). (Azizah et al, 2012;Moradi et al, 2021).…”

Section: Hasil Dan Pembahasan Kadar Proksimat Bahan Bakuunclassified

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

Wachid

Nurinbaity

Harini

et al. 2021

jtip

View full text Add to dashboard Cite

De Man Rogose and Sharpe (MRS) growth medium is a specific growth medium for lactic acid bacteria (LAB) but has a relatively expensive price. This can be overcome by making alternative media from waste materials. This study used Lactobacilus bulgaricus to represent LAB analyzed for growth. The research aims to formulate alternative media from the waste of cassava peels, banana peels, and tofu whey; determine the best formulation based on the growth parameters of L. bulgaricus; apply the L. bulgaricus in soygurt making and analyze the quality of the resulting yogurt. The results showed the composition of cassava peel: banana peel (75:25 w/w) with the addition of urea 1.5% as the best formu-lation. This formula yields a total LAB of 8.6x106 CFU/mL. The total LAB in the alternative medium was higher than that in MRS control at 1.7x106 CFU/mL. Soygurt produced from LAB as a result of growth from the best media [cassava peel+banana peel (75:25) with the addition of 1.5% urea] resulted in a fat content of 0.9%, total titrated acid 0.6%, protein 8.1 %, pH 4.7, viscosity 14.2 dPas, total dissolved solids 9.7°Brix, brightness (L) 64.3, and yellow-blue (b +) 10.1. These fat content, total titrated acid, and protein are in accordance with SNI for yogurt 2981: 2009.

show abstract

A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

Cited by 104 publications

References 101 publications

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

FORMULASI MEDIA ALTERNATIF DARI KULIT SINGKONG, PISANG, DAN WHEY UNTUK Lactobacillus bulgaricus

Contact Info

Product

Resources

About