Commercial starters or autochtonous strains? That is the question

Corbo, Maria Rosaria; Racioppo, Angela; Monacis, Noemi; Speranza, Barbara

doi:10.1002/9781118933794.ch10

Cited by 6 publications

(6 citation statements)

References 66 publications

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“…Twenty seven strains chosen on the basis of a molecular typing ( Coda et al, 2017a ) were characterized for their metabolic traits related to the functional and nutritional improvement of faba bean matrix. Compared to starters tailored for wheat flour fermentation, the selection of strains within the microbiota of the non-wheat matrix is a pre-requisite for rapid adaptation, and could have a positive influence on the nutritional, functional, and technological properties ( Corbo et al, 2017 ). A phenotypic characterization of the strains was carried out through the study of the fermentative profiles.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, in spite of the increasing novel food applications explored in the recent literature involving legumes and faba bean fermentation, there are few information on properly selected starter cultures or on their presumptive functional traits for faba bean fermentation. The design of novel food products and processes has most often involved the use of starters isolated from the matrix to be processed, potentially showing the best adaptive and competitive properties ( Corbo et al, 2017 ), with the aim of achieving specific desired attributes ( Di Cagno et al, 2013 ; Coda et al, 2014 ; Rizzello et al, 2016a ). Among these, biogenic (e.g., antioxidant, antimicrobial) and probiotic activities, as well as the capacity to decrease the content of ANFs have been extensively exploited in food fermentation ( Gobbetti et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

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Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

et al. 2017

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This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited β-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains did not survive the simulated gastrointestinal tract with the exception of P. pentosaceus I56, I76, 147, I214, having a viability of 8–9 log CFU/ml at the end of the treatment. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

et al. 2017

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“…A current strategy in meat industry is the application of wild strains for standardized sausage fermentation. To meet this demand, selection criteria focus on naturally occurring strains from meat ecology with desired technological aspects and stress resistance (Corbo et al, 2017;Pereira et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

Laslo

György

Czikó

2019

Acta Universitatis Sapientiae, Alimentaria

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Fermented meat products represent an important segment of our alimentation. Obtaining these products is based on beneficial microorganism activity. In the case of traditional food products, these are commercial starters or autochthonous microflora. Fermentation of raw materials is mainly done by sugar metabolization of lactic acid bacteria (LAB). In addition, these microorganisms can have other beneficial properties too such as probiotic properties, antimicrobial compound production abilities, etc. In order to meet consumer demands, starter cultures are continuously developed to produce high-quality, healthy, and tasty products, thus contributing to guaranteeing microbiological safety and to improving one or more sensory characteristics, technological, nutritional, or health properties of the fermented products. The aim of our research is to determine the technological properties of autochthonous lactic acid bacteria originated from commercial fresh sausages in order to select and use them as potential starter cultures in the meat industry. In our work, we determined the relevant characteristics (such as salt tolerance, proteolytic activity, antimicrobial activity, and antibiotic resistance) of bacteria isolated from 16 fresh sausages. Based on our results, the studied bacterial isolates originated from sausages could be potentially used as autochthonous meat starter cultures.

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“…The selection of starter cultures from the indigenous microbiota is a complex process (Corbo and others ). Uva di Troia is a red grape variety, commonly used as the base of different DOC red wines (Genovese and others ).…”

Section: Resultsmentioning

confidence: 99%

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

Petruzzi

Bevilacqua

Corbo

et al. 2016

Journal of Food Science

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The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates were studied in relation to H S production, β-glucosidase activity, and pigments adsorption from grape skin. Thus, 81 isolates were selected, identified through the amplification of the interdelta region, and grouped in 19 biotypes (from I to XIX). The enological performances were assessed to determine the content of residual sugars, ethanol, glycerol, and volatile acidity, after a microfermentation in Uva di Troia must for each isolate. The ability to remove ochratoxin A (OTA) was studied as an additional tool to select promising strains. A geographical-dependent technological variability was found for glycerol and volatile acidity, suggesting that the different indigenous yeasts can have a peculiar impact on the final characteristics of the corresponding wine ("Nero di Troia"). Only 2 biotypes (VI and XVII) were able to remove OTA throughout fermentation, with the highest reduction achieved by the biotype XVII (ca. 30%).

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Commercial starters or autochtonous strains? That is the question

Cited by 6 publications

References 66 publications

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety

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