Methods to assess lactic acid bacteria diversity and compatibility in food

Geria, Marco; Caridi, Andrea

doi:10.1556/aalim.43.2014.1.10

Cited by 4 publications

(2 citation statements)

References 50 publications

(51 reference statements)

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“…Combining Illumina high-throughput sequencing and conventional culturable methods could obtain more comprehensive and accurate microbiome information [55]. These studies investigated microbial communities in traditional sourdoughs using conventional culturable methods and next-generation sequencing [56][57][58].…”

Section: Discussionmentioning

confidence: 99%

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Nowak

Zhao

et al. 2022

Foods

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The objective of this work was to explore the relationship between the microbial communities of sourdoughs collected from the Xinjiang and Gansu areas of China and the quality of steamed bread. Compared to yeast-based steamed bread, sourdough-based steamed bread is superior in terms of its hardness, adhesiveness, flexibility, and chewiness. It is rich in flavor compounds, but a significant difference in volatile flavor substances was observed between the two sourdoughs. A total of 19 strains of lactic acid bacteria (LAB) were isolated from the Gansu sourdough sample, in which Lactiplantibacillus plantarum and Pediococcus pentosaceus were the dominant species, accounting for 42.11% and 36.84%, respectively. A total of 16 strains of LAB were isolated from the Xinjiang sourdough sample, in which Lactiplantibacillus plantarum was the dominant species, accounting for 75%. High-throughput sequencing further confirmed these results. Clearly, the species diversity of Gansu sourdough was higher. The volatile profiles of the sourdoughs were similar, but differences in the individual volatile compounds were detected between the sourdoughs of the Gansu and Xinjiang regions. These results point out that the differences in the microbiota and the dominant strains lead to differences in the quality of sourdoughs from region to region. This investigation offers promising guidance on improving the quality of traditional steamed bread by adjusting the microorganisms in sourdough.

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Section: Discussionmentioning

confidence: 99%

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Nowak

Zhao

et al. 2022

Foods

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“…In spite of the great variety of substances which the LAB´s are capable of producing, including metabolites of oxygen (hydrogen peroxide), bacteriocins, acetaldehydes, and D-isomers of amino acids (Geria & Caridi, 2014), in our study all the strains displayed compatibility, that is to say no strain impeded the development of another in the test Table 4. Microbial total count of raw milk* (CFU mL −1 ), cheese make with raw milk** and, cheese manufacturer from pasteurized milk a and added with starter culture b (CFU g −1 ).…”

Section: Compatibility Among Strainsmentioning

confidence: 64%

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Vázquez-Velázquez

Salvador-Figueroa

Adriano-Anaya

et al. 2018

CyTA - Journal of Food

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Ovando (2018) Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable, ABSTRACT Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as 'Queso Bola de Ocosingo'. We evaluated six combinations of strains as starter culture-treatments. The proximate composition of the cheeses, the sensorial evaluation, and the microbiological safety of cheeses made with pasteurized milk was evaluated. The use of starter culture helped to maintain the pathogen microbial total count of pasteurized cheese below the standard limit maximums. The sensory judges did not find differences among the cheese elaborated with unpasteurized milk and that elaborated with pasteurized milk and the starter culture added. The starter culture formulated with LAB derived from unpasteurized cheese can be used for producing 'Bola de Ocosingo' cheese which is sensory acceptable and microbiological safe.Uso de bacterias ácido lácticas nativas como cultivo iniciador para producir un queso artesanal mexicano seguro y sensorialmente aceptable RESUMEN Los quesos artesanales no pasteurizados son una fuente de patógenos para los consumidores. Se aislaron y seleccionaron 23 bacterias lácticas (BAL) a partir de leche cruda y de quesos elaborados con leche cruda, y se formularon seis cultivos iniciadores (tratamientos) para la elaboración de Queso Bola de Ocosingo, un queso artesanal mexicano. Se evaluaron la composición proximal, la inocuidad microbiológica y las características sensoriales de los quesos. La combinación de 6 BAL usadas como cultivo iniciador ayudó a mantener las cuentas de microorganismos indicadores de contaminación en el queso pasteurizado por debajo de los límites máximos permitidos por la normativa local. Los panelistas no encontraron diferencias entre el queso elaborado con leche no pasteurizada y el elaborado con leche pasteurizada y añadido con el cultivo iniciador. El uso de este cultivo iniciador formulado con bacterias ácido lácticas obtenidas de queso no pasteurizado es útil para la producción de queso Bola de Ocosingo pasteurizado, el cual resulta sensorialmente aceptable y microbiológicamente inocuo. ARTICLE HISTORY Queso Bola de Ocosingo cheese; lactic acid bacteria; starter cultures; sensory analysis PALABRAS CLAVE Queso Bola de Ocosingo; bacterias ácido lácticas; cultivo iniciador; evaluación sensorial CONTACT Alfredo Vázquez-Ovando

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Potential applications of dairy whey for the production of lactic acid bacteria cultures

Rama

Kuhn

Beux

et al. 2019

International Dairy Journal

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Methods to assess lactic acid bacteria diversity and compatibility in food

Cited by 4 publications

References 50 publications

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Potential applications of dairy whey for the production of lactic acid bacteria cultures

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