Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures

Gardner, Nancy J.; Savard, Tony; Obermeier, Paule; Caldwell, Gary S.; Champagne, Claude P.

doi:10.1016/s0168-1605(00)00461-x

Cited by 213 publications

(181 citation statements)

References 17 publications

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“…Decrease in pH during fermentation is usually due to accumulation of organic acids, especially lactic acid (Arvanitoyannis, 2006;Kim, Min, Lee, & Ji, 2000). This is often accompanied by a decrease in starch and sugar as a result of their utility by Lactobacillus plantarum for growth and metabolism (Gardner, Savard, Obermeier, Caldwell, & Champagne, 2001). The values of Titratable acidity increased from 0.34 mg/kg to 5.88 mg/kg over the period of fermentation.…”

Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

“…TA is either inherent or induced as a result of the converstion of sugars to lactic acid by the lactic acid cultures. Of the many titratable acidities, LA is the main organic acid produced by action of Lactobacilli (Gardner et al, 2001). As a starter culture in the fermenation of OFSP, L.plantarum is responsible for developed acidity.…”

Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

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Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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This study aimed to establish the effects of lactic fermentation on the levels of β-carotene in selected orange fleshed sweet potato (OFSP) varieties from Kenya. Furthermore,it sought to demonstrate fermentation as a potential process for making new products from sweet potato with enhanced nutraceutical attributes. The varieties (Zapallo, Nyathiodiewo and SPK004/06) were fermented with Lactobacillus plantarum MTCC 1407 at 25 ± 2ºC for 48 h and kept for 28 days to make lacto-pickles. During fermentation both analytical (pH, titratable acidity (TA), lactic acid (LA), starch, total sugar, reducing sugar (g/kg roots), texture (N/m 2 ), β-carotene (mg/kg roots)) and sensory (texture, taste, flavour and after taste) attributes of sweet potato lacto-juice were evaluated. Process conditions were optimized by varying brine levels, with fermentation time. A UV-visible spectrophotometer was used to identify and quantify β-carotene. Any significant variations (p < 0.05) in analytical attributes between the fermented and unfermented samples (pH, LA, TA and β-carotene concentration) of lacto-pickles, prepared from the potato roots, were assessed. The study reported a final composition of 156.49mg/kg, 0.53mg/kg, 0.3N/m 2 , 1.3g/kg, 5.86g/kg, 0.5g/kg and 5.86g/kg for β-carotene, Ascorbic acid, texture; Starch, total sugars, LA and TA respectively, and a pH of 3.27. The fermented products were subjected to flavour profiling by a panel. The product sensory scores were 1.5 to 2.5 on a 5 point hedonic scale, ranging from dislike slightly to like much. The products with brine levels at 4 and 6% were most preferred. The retention of β-carotene was 93.97%. This demonstrated lactic acid fermentation as a better method for processing OFSP as the main nutritional attributes are retained. The final product was resistant to spoilage microorganisms after 28 days of fermentation. Further preservation could be obtained by addition of sodium metabisulphite. In conclusion, Lactic acid fermentation using L. plantarum is a novel method of producing Lacto pickles from Zapallo OFSP, with 93.97% β-carotene retention and adequate shelf life.

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Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

Section: The Results From Fermented Ofsp Samples At the Beginning Andmentioning

confidence: 99%

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Oloo¹,

Shitandi

Mahungu³

et al. 2014

Int. J. Food Stud.

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“…for the first group and Lactobacillus and Pediococcus spp. for the second (12). L. mesenteroides predominates in the initial phase of the fermentation process of sauerkraut and many vegetables but dies off rapidly when the pH reaches 4.0 and lower (12,15).…”

Section: Discussionmentioning

confidence: 99%

“…for the second (12). L. mesenteroides predominates in the initial phase of the fermentation process of sauerkraut and many vegetables but dies off rapidly when the pH reaches 4.0 and lower (12,15). Our results on sugar beet agree with this scenario, because strains from subgroup A1 containing L. mesenteroides subsp.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to the fermentation of wheat silage, LAB also are mainly responsible for the fermentation of vegetables such as cabbage, carrot, and beet; however, the indigenous LAB flora varies as a function of the quality of the raw material, temperature, and harvesting conditions (2,9,12). For example, sauerkraut production typically relies on a sequential microbial process that involves heterofermentative and homofermentative LAB, generally involving Leuconostoc spp.…”

Section: Discussionmentioning

confidence: 99%

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Bacteria and Yeast Associated with Sugar Beet Root Rot at Harvest in the Intermountain West

Strausbaugh

Gillen

2008

Plant Disease

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An undescribed wet rot of roots was observed in surveys of recently harvested sugar beet roots in Idaho and eastern Oregon in 2004 and 2005. Microorganisms isolated from 287 roots fell into the following groups: A (41% of strains), B (29%), C (17%), D (11%), E (2%), and F (1%). Groups A, B, C, and F were composed of bacteria while groups D and E were yeasts. Subgroup A1 (80% of group A strains) included Leuconostoc mesenteroides subsp. dextranicum strains and subgroup A2 (20%) contained Lactobacillus strains. Group B was dominated by subgroup B1 (92% of strains), which included Gluconobacter strains. When only one organism was isolated from rotted roots, strains from subgroup A1 were isolated most frequently. Group C was composed of enteric bacteria. Strain B322 of L. mesenteroides subsp. dextranicum caused the most severe rot on root slices and produced symptoms similar to those in harvested roots. Results suggest that L. mesenteroides subsp. dextranicum is among the first bacterial species to enter sugar beet roots, closely following fungal infections or entering directly through openings such as growth cracks. The bacterial rot leads to yield loss in the field but likely also leads to storage and factory-processing problems.

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Recent Advances in Food Biotechnology Research

Jube¹,

Borthakur

2006

Food Biochemistry and Food Processing

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Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures

Cited by 213 publications

References 17 publications

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Effects of Lactic Acid Fermentation on the Retention of Β-Carotene Content in Orange Fleshed Sweet Potatoes

Bacteria and Yeast Associated with Sugar Beet Root Rot at Harvest in the Intermountain West

Recent Advances in Food Biotechnology Research

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