Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews

Chan, Mei Zhi Alcine; Toh, Mingzhan; Liu, Shao-Quan

doi:10.1016/j.ijfoodmicro.2021.109229

Cited by 22 publications

(6 citation statements)

References 36 publications

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“…However, tea as a novel carrier for probiotics has not been explored so far. From the previous study ( Chan et al, 2021 ), co-culturing of yeast and LAB enhanced the survival of LAB and modulated the flavor of coffee brews. We therefore conducted probiotic tea fermentation with monocultures of S. boulardii , L. plantarum , and their combination.…”

Section: Introductionmentioning

confidence: 74%

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui

Sun²,

Lassabliere³

et al. 2022

Current Research in Food Science

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Section: Introductionmentioning

confidence: 74%

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Rui

Sun²,

Lassabliere³

et al. 2022

Current Research in Food Science

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“…In the case of LR, the TSS contents continue to increase slowly after 24 h and reach the maximum at 60 h, indicating that Lactobacillus rhamnosus has a relatively weaker fermentation capacity compared to Saccharomyces cerevisiae . Previous research has also demonstrated that Lactobacillus rhamnosus generally exhibits a lower fermentation capacity compared to Saccharomyces cerevisiae (Chan et al ., 2021). For instance, a study by Chan et al .…”

Section: Resultsmentioning

confidence: 99%

“…Previous research has also demonstrated that Lactobacillus rhamnosus generally exhibits a lower fermentation capacity compared to Saccharomyces cerevisiae (Chan et al, 2021). For instance, a study by Chan et al (2021) examined the growth and metabolic activities of these two microorganisms in coffee brews, revealing that Lactobacillus rhamnosus utilised significantly less glucose than Saccharomyces cerevisiae. Glucose, derived from starch saccharification, serves as the primary substrate for ethanol production (Xu et al, 2016).…”

Section: Physicochemical Characteristics During Fermentationmentioning

confidence: 99%

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Wang,

Zhao,

Wei

2024

Int J of Food Sci Tech

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SummaryRecently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus. The volatiles were analysed using electronic nose (E‐nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS). S4 sensor of E‐nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3‐methylbutan‐1‐ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E‐nose and GC‐IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.

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“…In addition, yeast has been shown to generate great numbers of antioxidative substances [ 35 ]. For example, the extracellular fraction extracted from S. boulardii is dense in polyphenolic metabolites like vitamin B 6 and 2-phenylethanol, which revealed that significant antioxidative activity by the DPPH assay [ 36 ]. The increase of antioxidative activity demonstrates the positive health benefits of probiotic fermented fruit juice compared to a non-fermented product.…”

Section: Resultsmentioning

confidence: 99%

Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

Laosee

Kantachote

Chansuwan

et al. 2022

J. Microbiol. Biotechnol.

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Recently, consumer awareness of healthy foods and eating habits has generated a massive market demand for functional foods with health benefits. Fermented foods, particularly non-dairy beverages, are gaining popularity and acceptance due to their functional benefits [1].Biotransformation based on fermentation is controlled by two main factors, microorganisms and substrates [2]. Lactic acid bacteria (LAB) and yeast are the most used probiotics in fermented foods. Some species of yeast, including Saccharomyces cerevisiae var. boulardii (Saccharomyces boulardii), and LAB, such as L. plantarum and L. salivarius, showed positive probiotic results in the inhibition of pathogenic bacteria growth and antibiotic resistance [3]. To improve the nutritional value and organoleptic characteristics of fruit fermented juice, mixing of yeast and LAB as a multi-strain starter may provide better beneficial effects than mono-strain culture [4]. During the fermentation process, both yeast and LAB are the two main microbial groups involved in the ester and terpene production. Yeast is responsible for alcoholic fermentation and determines the production of major alcohol and esters [5]. The components of alcoholic beverages can be split into major and minor groups. The major group consists of ethanol and water, and the minor group comprises fusel alcohols, carbonyl compounds, esters, organic acids, aldehydes, lactones, and sulfur compounds [6]. Through biotransformation, LAB can produce the volatile flavors of fermented foods, which are composed of organic acids, alcohols, and ketone and aldehyde compounds [7]. When LAB and yeast were cocultured, they enhanced the growth of both groups as well as the flavor, thereby Fermentation is an effective process for providing various beneficial effects in functional beverages. Lactic acid bacteria and yeast fermentation-based biotransformation contribute to enhancement of nutritional value and digestibility, including lactose intolerance reduction and control of infections.In this study, the probiotic fermented fruit juice (PFJ) was produced by Lactobacillus plantarum TISTR 1465, Lactobacillus salivarius TISTR 1112, and Saccharomyces boulardii CNCM I-745 while mixed fruit juice (MFJ) was used as the basic medium for microorganism growth. The potential function, the anti-salmonella activity of PFJ, was found to be effective at 250 mg/ml of MIC and 500 mg/ml of MBC. Biofilm inhibition was performed using the PFJ samples and showed at least 70% reduction in cell attachment at the MIC concentration of Salmonella Typhi DMST 22842. The antioxidant activities of PFJ were determined and the results revealed that FSB.25 exhibited 78.40 ± 0.51 mM TE/ml by FRAP assay, while FPSB.25 exhibited 3.44 ± 0.10 mM TE/ml by DPPH assay. The volatile compounds of PFJ were characterized by GC-MS, which identified alcohol, aldehyde, acid, ester, ketone, phenol, and terpene. The most abundant organic acid and alcohol detected in PFJ were acetic acid and 2phenylethanol, and the most represented terpene was β-damascenone. ...

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Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews

Cited by 22 publications

References 36 publications

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

UPLC-Q-TOF-MS based metabolomics and chemometric analyses for green tea fermented with Saccharomyces boulardii CNCM I-745 and Lactiplantibacillus plantarum 299V

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

Effects of Probiotic Fermented Fruit Juice-Based Biotransformation by Lactic Acid Bacteria and Saccharomyces boulardii CNCM I-745 on Anti-Salmonella and Antioxidative Properties

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