Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity

Zubaidah, Elok; Arum, Mentari S.; Widyaningsih, Tri Dewanti; Rahayu, Aldila Putri

doi:10.2174/1573401316666200217112642

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…The resulting seaweed sauce was featured by high enzyme vitality, and pronounced taste and flavor. In addition, compared with the control group and L. fermentum fermentation, L. casei fermentation improved the antioxidant activity of the sauce significantly, which was in line with the finding reported by Zubaidah et al, who fermented cabbage by L. casei ( 27 ).…”

Section: Discussionsupporting

confidence: 90%

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Yang

Gao²,

Ge³

et al. 2022

Front. Nutr.

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The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

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Section: Discussionsupporting

confidence: 90%

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Yang

Gao²,

Ge³

et al. 2022

Front. Nutr.

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“…The results may vary due to the different substrates and different strains of lactobacilli used in the fermentation. When sugar concentration was considered, there was a report that high concentrations of sugar increased the phenolic contents and also antioxidant activity of the sauerkrauts as it serves as the energy resources for the growth of the LAB [27]. Furthermore, Dewi et al [28] reported that total phenolic contents in fermented seaweed increased by the addition of sugar cane and palm sugar.…”

Section: Fermentationmentioning

confidence: 99%

Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

2021

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The use of biotransformation has become a popular trend in the food and cosmetic industry. Lactic acid bacteria (LAB) are widely used due to their safety and beneficial effects on human health. Coffee pulp, a by-product obtained from coffee production, has antioxidant activity because it contains different classes of phenolic compounds. To investigate the factors affecting the biotransformation process of coffee pulp using L. plantarum TISTR 543, a systematic study using 23 factorial designs in a completely randomized design (CRD) was done. After the coffee pulp was bio-transformed, its bacterial count, pH, phenol contents, flavonoid contents, tannin contents, changes in bioactive compounds by LC-QQQ, and antioxidant properties were studied. The highest phenolic content was obtained in the sample containing the substrate, water, and sugar in the ratio of 3:10:3 with a 5% starter. After the fermentation was done, for 24–72 h, total bacteria count, total phenol contents, and antioxidant activities significantly increased compared to their initial values. Protocatechuic acid also markedly increased after 24 h of the biotransformation process. Hence, the fermentation of coffee pulp with L. plantarum TISTR 543 can produce substances with a higher biological activity which can be further studied and used as functional foods or active ingredients in cosmetic application.

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The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

Kirmizigul Peker,

Guney,

Sengun

2024

Food Bioprocess Technol

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This is the first study to produce cucumber pickles using both free and microencapsulated Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the probiotic viability, as well as the physicochemical (pH, total acidity, salt, and color), bioactive (total phenolic content and antioxidant activity) and sensory properties of the pickles during 15 days of fermentation and 9 weeks of storage. L. plantarum HL4 and P. parvulus HL14 were encapsulated with sodium alginate (as a coating agent) and inulin (as a prebiotic source) using an extrusion method. The encapsulation efficiency of L. plantarum HL4 and P. parvulus HL14 was 95.77 ± 6.21% and 94.94 ± 2.94%, respectively. Both free and microencapsulated cells were incorporated into prepared cucumbers at a rate of 1%. Probiotic cucumber pickles kept the highest microencapsulated cell count (> 6 log CFU/g) until the fourth week of storage. This study indicated that the probiotic survivability in samples can be improved by microencapsulation. During fermentation, the pH and total acidity of the samples varied in the range of 3.22–3.97 and 0.19-0.87%, respectively. The antioxidant activity of the samples ranged from 4.54 to 18.70% (DPPH) and from 51.92 to 88.06% (ABTS+). The total phenolic content of the samples varied between 142.83 and 2465.50 mg GAE/L. Moreover, CP-L (samples fermented with L. plantarum HL4) and CP-P (samples fermented with P. parvulus HL14) showed the highest general assessment scores of 6.90 and 6.95 at the end of storage, respectively. This study offers the opportunity for food companies to become competitive in one of the most innovative research areas in the food sector and to meet the requirements and needs of various consumer groups.

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Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity

Cited by 3 publications

References 22 publications

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities

The Use of both Free and Microencapsulated Lactiplantibacillus plantarum and Pediococcus parvulus in Cucumber Pickles

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