Isolation, characterization and identification of lactic acid bacteria and yeasts from sour<i>Mifen</i>, a traditional fermented rice noodle from China

Lu, Zhanhui; Peng, He-Hua; Cao, Wei; Tatsumi, Eizo; Li, L.-T.

doi:10.1111/j.1365-2672.2008.03814.x

Cited by 55 publications

(38 citation statements)

References 30 publications

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“…In addition, during fermentation at Phase II, the anaerobic condition created in the pit may favor their growth. This result is in line with Lu et al, (2008), who reported there is a general agreement on the dominance and beneficial effects of LAB on the fermentation process of starchy food products. Several authors in similar fashion reported yeasts as commonly the predominant microorganisms next to lactic acid bacteria during cassava fermentation and other food products (Oyewole, 2001;Mugula et al, 2003;Assanvo et al, 2006;Oguntoyinbo, 2008;Lu et al, 2008).…”

Section: Discussionsupporting

confidence: 92%

“…This may also signifies the role of the lactic acid bacteria that are contained in the traditional starter culture. Similar results have also been reported for other fermented food products (Kimaryo et al, 2000;Chamunorwa et al, 2002;Mugula et al, 2003;Muyanja et al, 2003;Inayara et al, 2005;Kostinek et al, 2007;Lu et al, 2008). The reduction of moisture content along with fermentation time mainly attributed to the activities of fermenting microorganisms.…”

Section: Discussionsupporting

confidence: 83%

“…The decrease in pH and increase in titrable acidity (Table 1a & 1b) during the entire kocho fermentation could be attributed to the activities of acid producing microorganisms mainly lactic acid bacteria. Similarly ,lactic acid bacteria were also reported as the main acid producing microorganisms during fermentation of various foods (Durlu-Ozkaya et al, 2001;Tserovska et al, 2002;Mugula et al, 2003;Lu et al, 2008;Oguntoyinbo and Dodd, 2009). Nout and Rombouts (1992) also reported types and numbers of lactic acid bacteria, the concentrations of fermentable carbohydrates, the initial pH and buffering capacity of the foods could contribute to the decrease in pH.…”

Section: Discussionmentioning

confidence: 96%

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The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development. DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 83%

Section: Discussionmentioning

confidence: 96%

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The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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“…According to Lu et al (2008), isolates with α-glucosidase and β-glucosidase activities indicate the ability to digest polysaccharides. These isolates include Pediococcus pentosaceus, L. lactics, L. fermentum, L. delbruckii.…”

Section: Resultsmentioning

confidence: 99%

Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

Ahmed

Abdullah²,

Zulkifli³

et al. 2014

JFR

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Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked glutinous rice), were used as samples for the isolation of lactic acid bacteria (LAB). A number of samples for different fermented foods like tempoyak, budu and vegetable pickle were screened as they were fermented by microorganisms naturally present in the food. One hundred isolates were obtained and by sequential screening for catalase activity and Gram-staining, 20 isolates were determined to be Lactobacillus. Ten isolates with the highest enzymatic activities were selected based on the biochemical reactions of the API ZYM kit. Canola meal (CM) was treated with the ten Lactobacillus isolates in solid state fermentation for 30 days. The most efficient LAB isolate was identified as lactobacillus salivarius and significantly reduced the total glucosinolate and crude fibre content of CM by 38% and 16%, respectively.

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“…In particular, the volatiles 2-methylpropanoic acid and 3-methylbutanoic acid appear to form during the fermentation process, as indicated by the fact that they were not found in broken rice samples, but developed after fermentation for 24 h and then significantly decreased during the sedimentation step. The dominant species identified in khanom jeen were similar to mifen, in which the primary stage of rice fermentation was dominated by LAB and yeast 12 . Hence, these volatiles may result from the metabolic activities of LAB and yeast.…”

Section: Influence Of Fermentation On Volatilesmentioning

confidence: 89%

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Keatkrai¹,

Jirapakkul

2010

ScienceAsia

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This study was carried out to determine the volatile compounds profile of khanom jeen (Thai fermented rice noodles) and the changes in the volatile compound composition during fermentation. Rice samples were collected at each step of the fermenting process. Identification and quantification of volatiles were performed by evaluating dynamic headspace with gas chromatography mass spectrometry. For khanom jeen, a total of 43 compounds were found. Among them, 2-methylpropanoic acid, 3-methylbutanoic acid, diacetyl, ethyl acetate, ethyl valerate, ethyl hexanoate, ethyl heptanoate, heptanal, octanal, nonanal, decanal, and 3-methylbutanal were identified as potent odourants based on their odour activity values. Most of the volatile compounds increased during the first 24-48 h of the rice fermentation process, except for some esters which increased thereafter during the sedimentation step. The concentrations of selected aromatic volatile compounds in khanom jeen were affected by the fermentation steps -particularly 2-methylpropanoic acid and 3-methylbutanoic acid, which were not found in the raw material (broken rice). The amount of ethyl acetate in the water elimination process was found to be twice as much as in the first day of rice fermentation. The presence of straightchain aldehydes changed only slightly during rice fermentation. However, the concentration of 3-methylbutanal increased substantially. The results indicated that the aroma of khanom jeen was affected by the fermentation process.

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Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Cited by 55 publications

References 30 publications

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Lactobacillus salivarius Fermentation Reduced Glucosinolate and Fibre in Canola Meal

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