Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk

Galli, Viola; Venturi, Manuel; Mari, Eleonora; Guerrini, Simona; Granchi, Lisa

doi:10.3390/fermentation8080407

Cited by 17 publications

(23 citation statements)

References 53 publications

(67 reference statements)

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“…This makes their selection and isolation difficult. Strategies to overcome this limit could be the use of selective/elective growth media ( Coeuret et al, 2003 ; Neviani et al, 2009 ) and/or the spontaneous fermentation of raw milk with the application of selective conditions, as already applied for the isolation of potentially probiotic yeasts and LAB ( Galli et al, 2022a , b ).…”

Section: Discussionmentioning

confidence: 99%

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

et al. 2023

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In cheese production, microorganisms are usually added at the beginning of the process as primary starters to drive curd acidification, while secondary microorganisms, with other pro-technological features important for cheese ripening, are added as selected cultures. This research aimed to investigate the possibilities of influencing and selecting the raw milk microbiota using artisanal traditional methods, providing a simple method to produce a natural supplementary culture. We investigated the production of an enriched raw milk whey culture (eRWC), a natural adjunct microbial culture produced from mixing an enriched raw milk (eRM) with a natural whey culture (NWC). The raw milk was enriched by spontaneous fermentation for 21 d at 10°C. Three milk enrichment protocols were tested: heat treatment before incubation, heat treatment plus salt addition, and no treatment. The eRMs were then co-fermented with NWC (ratio of 1:10) at 38°C for 6 h (young eRWC) and 22 h (old eRWC). Microbial diversity during cultures’ preparation was evaluated through the determination of colony forming units on selective growth media, and next-generation sequencing (16S rRNA gene amplicon sequencing). The enrichment step increased the streptococci and lactobacilli but reduced microbial richness and diversity of the eRMs. Although the lactic acid bacteria viable count was not significantly different between the eRWCs, they harbored higher microbial richness and diversity than NWC. Natural adjunct cultures were then tested in cheese making trials, following the microbial development, and assessing the chemical quality of the 120 d ripened cheeses. The use of eRWCs slowed the curd acidification in the first hours of cheese making but the pH 24 h after production settled to equal values for all the cheeses. Although the use of diverse eRWCs contributed to having a richer and more diverse microbiota in the early stages of cheese making, their effect decreased over time during ripening, showing an inferior effect to the raw milk microbiota. Even if more research is needed, the optimization of such a tool could be an alternative to the practice of isolating, geno-pheno-typing, and formulating mixed-defined-strain adjunct cultures that require knowledge and facilities not always available for artisanal cheese makers.

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Section: Discussionmentioning

confidence: 99%

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

et al. 2023

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“…Traditional fermentation has been employed for centuries in raw milk processing. The process is spontaneous, and part of the fermented product is used to inoculate the new batch (Galli et al 2022 ). In contrast, non-traditional fermented milk products have recently been developed.…”

Section: Fermented Dairy Productsmentioning

confidence: 99%

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui,

Erol,

Rugji

et al. 2023

Bioresour. Bioprocess.

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Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today’s world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.

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“…Recently, scientific attention was focused on artisanal fermented foods such as kefir, sugary kefir, kimchi, among others as sources of novel LAB strains with promising technological properties and probiotic potential (Tamang et al, 2016;Bengoa et al, 2019b;Pendón et al, 2021). Isolation of novel strains from these fermented foods would increase microbial biodiversity in the development of selected starter cultures with defined properties (Bachtarzi et al, 2020;Galli et al, 2022). Moreover, they can be the source of novel EPS to fulfill expectation of technological progress for their application in dairy foods (Bachtarzi et al, 2019), non-dairy food (Llamas-Arriba et al, 2019), or biotherapeutic products (de Carvalho and Conte-Junior, 2021;Nadzir et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Bengoa

Dueñas²,

Prieto³

et al. 2023

Front. Microbiol.

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Exopolysaccharides (EPS) produced by lactic acid bacteria are molecules of great interest for the dairy food industry. Lacticaseibacillus paracasei CIDCA 8339, CIDCA 83123, and CIDCA 83124 are potentially probiotic strains isolated from kefir grains whose EPS-production on MRS broth is dependent on incubation temperature. The aim of the present work is to evaluate the effect of fermentation temperature on the characteristics of EPS produced in milk by L. paracasei strains and the consequent impact on the rheological properties of the fermented products. Additionally, the protective effect of these EPS against Salmonella infection was evaluated in vitro. Acid gels with each strain were obtained by milk fermentation at 20°C, 30°C, and 37°C evidencing for all the strains a reduction in growth and acidification rate at lower temperature. Lacticaseibacillus paracasei CIDCA 83123 showed low fermentation rate at all temperatures requiring between 3 and 8 days to obtain acids gels, whereas CIDCA 8339 and 83124 needed between 24 and 48 h even when the temperature was 20°C. Fermentation temperature led to changes in crude EPS characteristics of the three strains, observing an increase in the relative amount of the high molecular weight fraction when the fermentation temperature diminished. Additionally, EPS83124 and EPS83123 presented modifications in monosaccharide composition, with a reduction of rhamnose and an increase of amino-sugars as temperature rise. These changes in the structure of EPS83124 resulted in an increase of the apparent viscosity of milks fermented at 20°C (223 mPa.s) and 30°C (217 mPa.s) with respect to acid gels obtained at 37°C (167 mPa.s). In order to deepen the knowledge on EPS characteristics, monosaccharide composition of low and high molecular weight EPS fractions were evaluated. Finally, it was evidenced that the preincubation of intestinal epithelial cells Caco-2/TC-7 with EPS8339 and EPS83124 partially inhibit the association and invasion of Salmonella. In light of these results, it can be concluded that the selection of the EPS-producing strain along with the appropriate fermentation conditions could be an interesting strategy to improve the technological properties of these L. paracasei fermented milks with potential protective effects against intestinal pathogens.

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Selection of Yeast and Lactic Acid Bacteria Strains, Isolated from Spontaneous Raw Milk Fermentation, for the Production of a Potential Probiotic Fermented Milk

Cited by 17 publications

References 53 publications

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

An overview of fermentation in the food industry - looking back from a new perspective

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

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