Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads

Bonestroo, M.H.; Kusters, B.J.M.; Wit, J.C. de; Rombouts, F.M.

doi:10.1016/0168-1605(92)90070-j

Cited by 17 publications

(10 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Sucrose fermentation is initiated by the cleavage of sucrose hydrolase to glucose and fructose. The ability of LAB to ferment sucrose differs between different species and only a few LAB possess the ability to ferment sucrose [7] , [21] , [22] , [23] . On the other hand, gentiobiose was completely consumed by LAB after 5 d of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

Park

Seo

Lee

et al. 2018

Journal of Ginseng Research

View full text Add to dashboard Cite

BackgroundGinseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms.MethodsGas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation.ResultsThe principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents.ConclusionThese results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

show abstract

Section: Resultsmentioning

confidence: 99%

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

Park

Seo

Lee

et al. 2018

Journal of Ginseng Research

View full text Add to dashboard Cite

show abstract

“…Several studies have demonstrated the suitability of different incubation temperature in vegetable fermentation to produce desired organoleptic properties. A previous study on the ability of LAB to ferment cauliflower at temperatures more than 40°C prior to storage at 7°C was better than using preservatives such as benzoic and sorbic acid showed that organisms with high fermenting capacity were able to inhibit the spoilage and pathogenic microorganisms (Bonestroo et al 1992). Another study (Holzapfel et al 2008), noted that the range of temperature for sauerkraut fermentation is between 15 and 20°C.…”

Section: Introductionmentioning

confidence: 99%

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

2012

View full text Add to dashboard Cite

Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15°C, 27°C and 40°C for 10 days. Storage at 15°C did not affect the properties of the pulp much. However, at 27°C and 40°C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27°C. Titratable acidity, which increased at 27°C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27°C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose TM showed better retention of aroma profile at 27°C. Overall, durian fermented at 27°C was more acceptable than the one prepared at 40°C, and it is ready to be consumed between Day 4 and 6.

show abstract

“…Several Lactobacillus spp., isolated from naturally fermented foods and feeds, were tested for their potential applicability as silage inoculum. These included Lactobacillus plantarum LU849, LU850, LU855 and LU856 (isolated from grass silages [Bonestroo et al. 1992]); Lb.…”

Section: Methodsmentioning

confidence: 99%

Preservation of Blue-Jack Mackerel (Trachurus Picturatus Bowdich) Silage by Chemical and Fermentative Acidification

Dapkevicius

Nout

Rombouts

et al. 2007

J Food Processing Preservation

View full text Add to dashboard Cite

We compared acidified and lactic acid fermented silage approaches for the preservation of blue‐jack mackerel. Silages acidified with formic and propionic acids had stable pH (3.8) and low (19 mg/g N) levels of volatile nitrogen compounds (total volatile basic nitrogen, TVBN), but relatively high (82 g/100 g) final non‐protein‐nitrogen (NPN) values. The silage was fermented with Lactobacillus plantarum LU853, a homofermentative lactic acid bacterium with a high growth (0.51/h) and acidification rate at 37C (optimum temperature), able to grow in the presence of 40 g/L NaCl and to ferment sucrose and lactose. The silages at 37C reached safe pH < 4.5 values within 48–72 h, either (F2a) or not (F0), in combination with 20 g/kg salt addition; F2a acidified more rapidly, which may be an advantage for its microbiological stability. Proteolysis resulting in 53–59 g NPN/100 g N was lower in fermented than in acidified silages; however, in fermented silages, the levels of TVBN were much higher (50–80 mg TVBN/g N) than generally considered acceptable.

show abstract

Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads

Cited by 17 publications

References 17 publications

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

Preservation of Blue-Jack Mackerel (Trachurus Picturatus Bowdich) Silage by Chemical and Fermentative Acidification

Contact Info

Product

Resources

About