Lipolytic Activity of Lactic Acid Bacteria Isolated from Turkish Pastırma

Dinçer, Emine; Kıvanç, Merih

doi:10.18036/aubtdc.306292

Cited by 23 publications

(21 citation statements)

References 31 publications

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“…For the determination of lipolytic activity, a loopful of fresh culture (24 h) was placed on tributyrin agar (Oxoid) and was incubated at 37 • C for 4 days [19]. The results were considered as positive when a clear zone appeared around the colonies.…”

Section: Lipolytic Activitymentioning

confidence: 99%

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

2018

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Table olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic properties of LAB isolated from Cypriot green table olives. This is the first comprehensive report on the isolation and characterization of LAB isolates retrieved from Cypriot green table olives. From a collection of 92 isolates from spontaneously fermenting green olives, 64 g positive isolates were firstly identified to genus level using biochemical tests, and secondly to species level using multiplex species specific polymerase chain reaction (PCR) amplifications of the sodA gene. Moreover, each of our isolates were tested for their technological and probiotics properties, as well as for their safety characteristics, using biochemical and molecular methods, in order to be used as starter cultures. Finally, to discriminate the most promising isolates on the base of their technological and probiotics properties, Principal component analysis was used. All the isolates were identified as Enteroccocus faecium, having interesting technological properties, while pathogenicity determinants were absent. Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes.

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Section: Lipolytic Activitymentioning

confidence: 99%

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

2018

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“…The decrease in fat levels in the treatment was caused by the overhaul of the lipase enzyme produced by enzymeproducing bacteria, namely lactic acid bacteria in the kefir grain. Dinçer and Kıvanç (2018)decreasing the fat content of the substrate was caused by a fat revision by the lipase enzyme produced by lactic acid bacteria used as energy. Lipase enzyme was an enzyme that can hydrolyze ester bonds, especially neutral fats such as triglycerides (Konwar and Sagar, 2018).…”

Section: Results and Discussion Effect Of Adding Kefir Grain To Chemimentioning

confidence: 99%

Effects add kefir grains to whey cheese on chemical and microbiological qualities

Hilmi

Prastujati

Khusna

et al. 2019

JIIP

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Whey is liquid cheese waste produced from the cheese making process after being separated from the curd. Cheese production waste contains a carbon source, one of which is lactose as an energy source in the development of fermented biotechnology, especially the manufacture of probiotics for livestock. Lactose (4-7%) and protein (0.6-1%) in whey cheese can be used as a medium for the growth of lactic acid bacteria and yeast in producing secondary metabolites which could be applied as nutraceutical feed additives that were useful for medical or health, including prevention and treatment of diseases and improve livestock performance.The research purpose was to determine the effect of adding kefir grain 1-5% into whey cheese based on chemical quality and microbiological. Whey Cheese is mixed with 10% molasses and then heated at 80 o C for 10 minutes later the temperature is lowered between 35-40 o C and added starter according to treatment. The next step is incubating anaerobic kefir fermentation for 24 hours with temperatures between 35-40 o C. The experimental method was designed with a completely randomized design with 6 starter level treatments and 3 replications, namely 0%, 1%, 2%, 3%, 4%, 5%. The results showed that the addition of 1-5% kefir grain was very significant (P<0.01) increasing protein, lactic acid bacteria, yeast and reducing water, fat, Total Plate Count (TPC). It can be concluded study concludes that the addition of 5% kefir grain into whey cheese added with 10% molasses affects the increase in lactic and yeast acid bacteria, protein and decreases fat, water, Total Plate Count (TPC).

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“…Lipases are important in the product flavour and texture development. LAB are known as weak producers of lipases and it is generally considered that the lipolysis in fermented foods is mainly due to other strains that are present in starters; still, some LAB strains were recently found to exhibit significant lipolytic activity (DİNÇER and KIVANÇ, [40]). In our case, out of the 130 LAB strains screened 15% were positive, showing clear zones on the agar plates ( Figure 7).…”

Section: Lipolytic Activitymentioning

confidence: 99%

Screening of lactic acid bacteria from spontaneously fermented products of Romania

Petrut¹,

Sârbu²,

Corbu³

et al. 2019

Rom Biotechnol Lett.

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Lactic acid bacteria (LAB) are an important part of the microbiota of fermented food and beverages from all over the world, their contribution to preservation and safety of food to which they also confer specific attractive textures and aromas being essential. Certain selected strains were characterized in terms of their probiotic activity, positively reflecting on consumers' health. LAB can also be regarded as sources of functional compounds such as vitamins, enzymes a. o., with applications in the food and in the pharmaceutical industry. The screening of LAB from local or traditional fermented foods for their biotechnological potential continues to be a very promising direction of research. The aim of the present study was the characterization of newly isolated LAB strains from various spontaneously fermented foods and beverages locally produced in Romania and the evaluation of their biotechnological characteristics. A total of 130 LAB strains were examined for their acidification potential, for the production of organic acids, exopolysaccharides (EPS) and diacetyl, for their citrate fermentation capacity, and for their proteolytic and lipolytic activity. A series of strains that were considered to hold potential for further applications could be selected in view of further, more detailed studies. Keywords Lactic acid bacteria screening, local fermented foods and beveragesTo cite this article: PETRUŢ ȘM, SÂRBU I, CORBU VM, PELINESCU D, IFTIME I, DIMOV TV. Screening of lactic acid bacteria from spontaneously fermented products of Romania.

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Lipolytic Activity of Lactic Acid Bacteria Isolated from Turkish Pastırma

Cited by 23 publications

References 31 publications

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

Effects add kefir grains to whey cheese on chemical and microbiological qualities

Screening of lactic acid bacteria from spontaneously fermented products of Romania

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