Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture

Heperkan, Dilek; Daşkaya-Dikmen, Ceren; Bayram, Banu

doi:10.1016/j.procbio.2014.06.012

Cited by 28 publications

(13 citation statements)

References 46 publications

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“…This is an uncommon trait found in this species, although high variation in technological characteristics has been reported (Bonomo and Salzano ; Heperkan et al . ). In addition, this strain showed high acid phosphatase, valine and cysteine arylamidase activities that are known to contribute positively to the development of the desirable flavours in dairy products (Floros et al .…”

Section: Resultsmentioning

confidence: 97%

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Domingos‐Lopes

Lamosa

Stanton

et al. 2018

Lett Appl Microbiol

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High molar mass exopolysaccharides (EPS) produced from sucrose by lactic acid bacteria (LAB) are of great interest as natural additives to use in foods, medical and pharmaceutical industry. This study aimed to identify the EPS produced by Leuconostoc citreum L3C1E7 isolated from Pico cheese and characterize the strain for technological and probiotic potential. Purified EPS was isolated from the culture of L. citreum L3C1E7 by ethanol precipitation, with a yield of 520 mg ml . The EPS-producing strain had a mucoid phenotype and average molecular weight of 5·88 × 10 Da. The structural characterization of the purified EPS was determined by H, C and two-dimensional NMR spectroscopy. EPS was composed of alternating α-(1→6)-linked and α-(1→3)-linked D-glucopyranyl units, suggesting the existence of an alternan. The strain was slow acidifying, produced diacetyl and displayed high esterase/lipase and aminopeptidase activities, which promote the desirable flavours in dairy products. Moreover, L. citreum showed moderate resistance to the adverse conditions of the gastrointestinal (GI) tract and high adhesion to GI cells. This work provides a better understanding of EPS produced by L. citreum and the potential application of EPS-producing strain in food and/or as a probiotic culture. SIGNIFICANCE AND IMPACT OF THE STUDY: Some LAB strains are known to use extracellular glycoside-hydrolase enzymes for synthesizing a diversity of exopolysaccharides (EPS) with potential application as natural additives to foods. Previous studies have identified an EPS-producing Leuconostoc citreum strain with immunomodulatory properties. This work provides a better understanding of EPS produced by this strain and the potential application of the strain in food fermentation and/or as a probiotic culture.

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Section: Resultsmentioning

confidence: 97%

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Domingos‐Lopes

Lamosa

Stanton

et al. 2018

Lett Appl Microbiol

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“…This work was aimed to prevent the acidic spoilage of boza by LAB within its expected shelf-life (15 days) without causing a substantial inhibition in these potentially probiotic bacteria. Lactobacillus plantarum is one of the most frequently isolated lactic acid bacteria in boza not only in Turkey (Kivanc et al, 2011), but also worldwide (Heperkan et al, 2014). Thus, different concentrations of NIS and/or LYS were first tested on this bacterium in MRS broth at pH 4.0, a pH close to that of freshly prepared boza.…”

Section: Effects Of Nis And/or Lys On Lactobacillus Plantarum In Brotmentioning

confidence: 99%

“…However, Heperkan et al . () reported that L. plantarum , Lc. lactis , L. brevis and L. fermentum are the most frequently cited species in boza worldwide.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the global interest in fermented functional beverages rich in prebiotics and probiotics has been increasing continuously (Altay et al, 2013;Marsh et al, 2014). The health benefits of boza are attributed to its (i) probiotic LAB, (ii) prebiotics originated from exopolysaccharides (EPS) produced by LAB (Heperkan et al, 2014) and (iii) cereal dietary fibre (Prado et al, 2008;Todorov et al, 2008;Vasudha & Mishra, 2013;Heperkan et al, 2014;Dogan & Ozpinar, 2017;Petrova & Petrov, 2017;Salmer on, 2017). Kancabas ß & Karakaya (2013) also reported that boza is also a good source for bioactive peptides with antihypertensive activity.…”

Section: Introductionmentioning

confidence: 99%

“…lactis, Enterococcus faecium and Pediococcus species (Kivanc et al, 2011). However, Heperkan et al (2014) reported that L. plantarum, Lc. lactis, L. brevis and L. fermentum are the most frequently cited species in boza worldwide.…”

Section: Introductionmentioning

confidence: 99%

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Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

Sözbilen

Korel

Yemenicioğlu

2018

Int J of Food Sci Tech

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Summary The objective of this study was to increase quality and limited shelf‐life of boza (3–15 days), a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For this purpose, the effectiveness of NIS, LYS and LYS:NIS combinations was first tested in a broth medium at 4 °C for 3 weeks on Lactobacillus plantarum, one of the frequently isolated lactic acid bacteria in boza. Stability of LYS and NIS in boza, their effects on LAB counts, and chemical and sensory properties of boza were then evaluated during cold storage at 4 °C. Results of LAB counts as well as pH, d‐ and l‐lactic acid, and titratable acidity measurements showed that LAB in boza containing NIS (250 μg g−1) or LYS:NIS (500:250 μg g−1) could be controlled without reducing LAB counts below 6 log CFU mL−1 during 2 weeks shelf‐life. In contrast, LYS (500 μg g−1) alone could not control LAB in boza to delay its acidic spoilage. Positive effects of NIS and LYS:NIS application on quality of boza were also proved with sensory analysis by panelists and e‐nose measurements. This work showed that use of natural GRAS agents in preservation of fermented beverages containing probiotic LAB is possible without affecting their characteristic aroma and flavour.

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Nondairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics

Ansari

Pourjafar

2021

Microorganisms for Sustainability

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Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture

Cited by 28 publications

References 46 publications

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese

Control of lactic acid bacteria in fermented beverages using lysozyme and nisin: test of traditional beverage boza as a model food system

Nondairy Foods as Potential Carriers of Probiotic Bacteria and Postbiotics

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