Abstract:Adhirasam is a cereal based, doughnut shaped, deep fried dessert
consumed in the southern regions of India. The dough used to prepare
adhirasam is fermented and contains rice flour and jaggery. The
aim of the present study was to characterize the cultivable bacteria associated with
this fermented dough and to identify a suitable starter culture for the production of
quality adhirasam. In total, one hundred and seventy bacterial
isolates were recovered from de Man Rogosa Sharp (MRS) agar, nutrient agar, lysogen… Show more
“…Immobilized Cells of Bacillus circulans ATCC 21783 on palm curtain for fermentation and Daqu (a traditional fermentation starter for the production of baijiu and vinegar) and its derived products have been demonstrated [19] [20]. In addition Bacillus strains were further used as starters and tested for their ability to ferment several foods [21]. Bacteria belonging to the genus Bacillus isolated in this work are able to ferment alone the tubers between 40 hours and 72 hours.…”
Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as fibEone step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results Bacillus subtilis (MT994787), Bacillus subtillis (MT994789), Bacillus tequilensis (MT994788), Bacillus safensis, and Bacillus subtilis have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile Bacillus consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.
“…Immobilized Cells of Bacillus circulans ATCC 21783 on palm curtain for fermentation and Daqu (a traditional fermentation starter for the production of baijiu and vinegar) and its derived products have been demonstrated [19] [20]. In addition Bacillus strains were further used as starters and tested for their ability to ferment several foods [21]. Bacteria belonging to the genus Bacillus isolated in this work are able to ferment alone the tubers between 40 hours and 72 hours.…”
Due to its nutritional values, cassava has become an unavailable food and is one of the essential foods in the Republic of Congo. Fermentation of tubers is still traditional. Fiftyrod-shaped spore-forming bacteria were screened and carried out in batch mode for the fermentation abilities of cassava tubers in order to develop biotechnological starter. The Penetrometry Index (PI) has been used to screen bacteria and 16SrRNA as well as fibEone step multiplex PCR which were used to molecularly identify isolates. Emulsification Index, Proteolytic as well as amylolytic, and cellulolytic activities of some strains were quantitatively evaluated for prooving orgaleptic characterics. As results Bacillus subtilis (MT994787), Bacillus subtillis (MT994789), Bacillus tequilensis (MT994788), Bacillus safensis, and Bacillus subtilis have been identified. Single isolates were able to ferment tubers in 48 h and 72 hours meanwhile Bacillus consortia were able to shift fermentation of tubers from 48 hours to 24 hours. The consortium could be used as the major bacterial starters. Strains were associated with the ability to secrete biomolecules including biosurfactants, protease, amylase and cellulase.
“…Several LAB species, such as L. mesenteroides , L. fermentum , and L. acidophilus that can act both as beneficial probiotics and aids to fermentation were recovered from our samples. L. mesenteroides strains have been used as dairy starters (Akabanda, Owusu‐Kwarteng, Tano‐Debrah, Parkouda, & Jespersen, ; Hati, Mandal, & Prajapati, ), and was previously isolated from fermented vegetables (Anisha, Anandham, Kwon, Gandhi, & Gopal, ; Dallal, Zamaniahari, Davoodabadi, Hosseini, & Rajabi, ). However, these fermentation abilities are highly strain‐specific (Lampert et al, ).…”
Section: Discussionmentioning
confidence: 99%
“…A similar nonhemolytic behavior and resistance to most antibiotics can be seen in our isolates. Other isolates, including B. paralicheniformis and B. tequilensis , have been used as starter cultures in nondairy fermented foods (Anisha et al, ; Dunlap, Kwon, Rooney, & Kim, ) (Chen, Liu, Liu, Wang, & Che, ; Wang et al, ). The presence of an emerging multidrug‐resistant pathogen, E. fergusonii (Glover, Wentzel, Jenkins, & Van Vuuren, ), in brand A yogurt is of grave concern.…”
Yogurt is a health food with notable market production and demand. Because of this, we conducted a study on prominent commercial brands of yogurts in Pakistan for microbial content and the probiotic potential of the contained lactic acid bacteria (LAB), in the context of their label claims. All contained viable LAB, but the numbers (cfu g −1 ) varied considerably. Three of the products made explicit probiotic claims, but LAB from these displayed no probiotic attributes per WHO-FAO guidelines. The yogurt starter and nonstarter Lactobacillus strains had no gelatinase or hemolytic activity and exhibited significant antibacterial activity against some human pathogens. One brand with a probiotic claim contained an L. acidophilus strain that showed cholesterol assimilation activity in vitro. Some potential human pathogens that were hemolytic and resistance to β-lactam antibiotics were also detected in the products. The findings demonstrate a need for better quality control and regulation to ensure safety and efficacy of yogurt products.Values are mean of three replicates. ‡ LAB isolated on MRSc and M17 media. | Non-LAB isolated on nutrient and MacConkey media. § Genus and species-specific primers for Lactobacillus, Bifidobacterium, Lactobacillus delbrueckii, Lactococcus lactis, and Streptococcus thermophilu. ¶ Expiry and manufacturing date and contact information provided except lot/batch number. **a: de Man, Rogosa and Sharpe (MRS) medium supplemented with L-cysteine in anaerobic condition; b: M17 in aerobic conditions. † † Neg for the primers used.
“…The samples for the isolation of LAB were taken from three different abodes of Tamil Nadu of Southern region. Ten (10) g of each sample were mixed with sterile 90 ml of sterile saline solution (0.85 g/l NaCl) and serially diluted according to Anisha et al (2015). Isolation as well as culturing of LAB was done using the Trypticase Soy (TS) media.…”
Section: Sample Collection and Isolation Of Labmentioning
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