Review on lactic acid bacteria function in milk fermentation and preservation

Gemechu, Teshome

doi:10.5897/ajfs2015.1276

Cited by 63 publications

(32 citation statements)

References 33 publications

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“…The decrease in total bacterial and fungal loads after 24 hr of fermentation may be as a result of the increase in population of the LAB that must have formed acid thereby reducing pH (acidity) which seems to be detrimental to the other bacteria. This data agrees with the work of [27,28] who explained that LAB produce many organic acids such as lactic, acetic and propionic acids as end products during fermentation which provide an acidic environment unfavourable for the growth of many pathogenic and spoilage microorganisms.…”

Section: Discussionsupporting

confidence: 93%

Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

Oriola

Boboye

Adetuyi

2017

MRJI

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Section: Discussionsupporting

confidence: 93%

Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

Oriola

Boboye

Adetuyi

2017

MRJI

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“…The antimicrobial effect of lactobacilli is primarily linked to the production of organic acids, such as lactic acid, acetic acid, propionic acid, and sometimes hydrogen peroxide, bacteriocins, and antimicrobial peptides (AMPs) with a variable range of action (Cortes-Zavaleta et al 2014; Gemechu 2015). Strains of lactobacilli can produce organic acids through heterofermentative pathways.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens

et al. 2017

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This study was undertaken to assess the antibacterial efficacy of lactobacilli isolated from curd and human milk samples. Identities of thirty-one different lactobacilli (20 from curd and 11 from human milk) were confirmed by genus-specific PCR and 16S rRNA-based sequencing. These strains belonged to five species, Lactobacillus casei, L. delbrueckii, L. fermentum, L. plantarum, and L. pentosus. Antibacterial activities of cell-free supernatants (CFSs) of all the Lactobacillus isolates were estimated through standard agar-well diffusion assay, against commonly occurring food-borne and clinically important human pathogens. None of the lactobacilli cell-free supernatant (CFS) exhibited inhibitory activity against four pathogens, namely Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Klebsiella pneumoniae. Bacillus cereus, Salmonella enterica serovar Typhi, and Shigella flexneri were moderately inhibited by majority of CFSs, whereas, weak activity was observed against Pseudomonas aeruginosa and Proteus mirabilis. CFS of some of the curd isolates displayed antagonistic activity against Streptococcus mutans; however, human milk lactobacilli did not displayed any inhibitory activity against them. As expected, Nisin (Nisaplin®) showed inhibitory activity against Gram-positive, S. aureus, B. cereus, and L. monocytogenes. Interestingly, few of the examined CFSs exhibited inhibitory activities against both Gram-positive and Gram-negative pathogens. Findings from this study support the possibility to explore the tested lactobacilli and their CFSs as natural bio-preservatives, alone or in combination with approved bacteriocins in food and pharma formulations after validating their safety.

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“…The LAB in milk fermentation can be directly added as a starter culture, or naturally available because milk is a natural habitat of LAB. 42 During fermentation, LAB convert lactose into lactic acid as the main end product, which increases the acidity and suppresses the growth of pathogenic bacteria, thereby increasing product safety. These bacteria also have a proteolytic activity that can degrade milk protein into components that contribute to the texture and the organoleptic properties of the product.…”

Section: Folates: Types Sources and Stabilitymentioning

confidence: 99%

“…The ability of LAB to synthesize folate is strain-dependent. 12,18,24,42 In addition, fermentation conditions such as temperature and incubation time could also affect the production of folate by LAB. 20 Moreover, S. thermophilus is reported to produce maximum folate level at 40-42°C after 6 hours of fermentation, 19,51 while the highest folate level synthesized by Lactobacillus helveticus was achieved at 37°C for 18 hours of fermentation.…”

Section: Folate Production In Fermented Milk Productsmentioning

confidence: 99%

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

Mahara¹,

Nuraida²,

Lioe³

2019

J Apple Biotechnol Rep

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Introduction Folate or vitamin B9 is a water-soluble vitamin composed of several conjugated molecules namely pteridine ring, paraaminobenzoic acid (PABA), and glutamic acid. 1,2 Folate is required for normal cell fission and growth. It functions as a cofactor involved in various metabolic reactions in the body, such as synthesis, repair, DNA methylation reactions; nucleotide synthesis; and amino acid metabolism. 3,4 Folate is needed in a certain amount, especially during pregnancy and lactating period. The daily recommended intake of folate are 65 µg/d of dietary folate equivalents (DFEs) for 0-6 month infants as adequate intake (AI), 80 µg DFE for 7-12 month infants (AI), 150 µg DFE for 1-3 year old children as recommended dietary allowance (RDA), 200 µg DFE for 4-8 year old children (RDA), 300 µg DFE for 9-13 year old children (RDA), 400 µg DFE for 14-18 year old teens (RDA), 400 µg DFE for adults 19 years old and older (RDA), 500 µg DFE for lactating women (RDA), and 600 µg DFE for pregnant women (RDA). 5 If folate requirement is not sufficiently met, the body will experience folate deficiency and trigger various diseases such as anemia, neural tube defects, homocysteinemia, cardiovascular disease, and cancer. 4,6-9 Folate cannot be produced in the body, therefore, it must be obtained from food intake. It is naturally present in various types of food, such as cereals, fruits, vegetables, spices, nuts, eggs, and cheese. 10 However, natural folate has unstable properties, and its content is easily reduced during washing and processing. 11,12 Alternatively, folic acid, a synthetic form of folate, is generally chosen as the main source in fulfilling the daily needs as a food fortificant and food supplement due to its stability. 13,14 However, the metabolic process of folic acid in the body is relatively slow hence the body is not able to completely convert folic acid in large quantities. This results in a substantial accumulation of unmetabolized folic acid in cells. High levels of unmetabolized folic acid in the blood will cause a variety of metabolic disorders, such as masking symptoms of vitamin B12 deficiency, cognitive impairment, reducing the immune system, and cancer. 15,16 The emergence of health problems related to the use of synthetic folate has prompted many researchers to look for other, more stable, safer and more efficient sources of natural folate. Lactic acid bacteria (LAB) are known to produce folate both intracellularly and extracellularly. 12,17-19 Intracellular folate is in the intact cells, while extracellular folate is secreted to the growth medium. Extracellular folate is in the form of monoglutamate, thus it has a higher bioavailability compared to intracellular folate which is in the form of polyglutamate. Polyglutamate requires an enzymatic conjugation process

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Review on lactic acid bacteria function in milk fermentation and preservation

Cited by 63 publications

References 33 publications

Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

Microorganisms Associated with the Production of a Nigerian Fermented Beverage, ‘Agadagidi’

Antibacterial effects of Lactobacillus isolates of curd and human milk origin against food-borne and human pathogens

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

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