Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

Adesulu-Dahunsi, A.T.; Dahunsi, S. O.; Olayanju, Adeniyi

doi:10.1016/j.foodcont.2019.106963

Cited by 62 publications

(22 citation statements)

References 61 publications

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“…It is possible that the moisture-permeable bag in DWA provided a flourishing environment that could allow microbial growth, as indicated with the high microbial count in DWA loins in the current study. It has been suggested that LAB have a symbiotic relationship with aerobic bacteria and yeast to promote fermentation (Horiuchi and Sasaki, 2012;Adesulu-Dahunsi et al, 2020) and thus potentially decrease the product pH due to acid production.…”

Section: Processing Loss and Saleable Yieldmentioning

confidence: 99%

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Setyabrata¹,

Xue

Vierck

et al. 2022

Meat and Muscle Biology

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The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (M. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42+ mo) were obtained at 5d postmortem, divided into four equal sections and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water permeable bag [DWA], and UV-light dry-aging [UDA]). The beef sections were aged for 28d at 2°C, 65% relative humidity and 0.8 m/s airflow. Following aging, surface crusts and bones were removed and loin samples were collected for the meat quality, microbiological and sensory analyses.Results indicated that all dry-aged loins had greater moistureand trimming loss compared to WA (P<0.05), while DWA had lower loss than DA and UDA (P<0.05). No differences in shear force, cook loss and both lipid and protein oxidation across all treatments were observed (P>0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable to WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P<0.05). The consumer panel analysis found that all loins were acceptable and the trained panel analysis indicated that DA loins had lower sour and fatty flavor attributes compared to WA (P<0.05). The results indicate that dry-aging can potentially be utilized as the effective natural process to improve cull cow beef palatability without compromising other meat quality attributes or microbiological shelf-life.

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Section: Processing Loss and Saleable Yieldmentioning

confidence: 99%

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Setyabrata¹,

Xue

Vierck

et al. 2022

Meat and Muscle Biology

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“…The beneficial outcomes of controlling microorganisms are mirrored in product safety, increased shelf life, improved nutrient contents and availability, palatability, and enhanced sensory traits. For example, it was shown that S. cerevisiae improves LAB growth by transmitting essential metabolites, such as pyruvate, amino acids, and vitamins, while it uses some metabolites produced by LAB as carbon sources [150]. Moreover, Salari et al concluded in their study that malt and L. delbrueckii were the best substrate and lactic strain for producing a functional beverage with the highest cell viability (1.2 × 10 6 cfu/mL after 4 weeks) [151].…”

Section: Fermentation Microbiota and Safety Of Nfcbsmentioning

confidence: 99%

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Ignat

Salanță

Pop

et al. 2020

Foods

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Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

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“…Finalmente, se logró demostrar la importancia de los diferentes grupos microbianos y el efecto que su presencia pueda tener en los productos terminados. De hecho, se observó el efecto que tiene la concomitancia de BAL y levaduras en la cual las primeras favorecen la acidificación del masato, lo que ayuda el crecimiento de las levaduras que a su vez brindan nutrientes para el crecimiento de las BAL (Adesulu-Dahunsi et al, 2020;Lacerda et al, 2010). Igualmente se ve como los microorganismos afectan las características fisicoquímicas propias del producto.…”

Section: Resultados Y Discusiónunclassified

Calidad Microbiológica Y Fisicoquímica De Un Producto Fermentado De Elaboración Artesanal a Base De Arroz

García¹,

Cadena²,

Betancur³

2021

Agrárias: Pesquisa E Inovação Nas Ciências Que Alimentam O Mundo VI

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O conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons Atribuição-Não-Comercial NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0). Direitos para esta edição cedidos à Editora Artemis pelos autores. Permitido o download da obra e o compartilhamento, desde que sejam atribuídos créditos aos autores, e sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais.A responsabilidade pelo conteúdo dos artigos e seus dados, em sua forma, correção e confiabilidade é exclusiva dos autores. A Editora Artemis, em seu compromisso de manter e aperfeiçoar a qualidade e confiabilidade dos trabalhos que publica, conduz a avaliação cega pelos pares de todos manuscritos publicados, com base em critérios de neutralidade e imparcialidade acadêmica.

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Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

Cited by 62 publications

References 61 publications

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

Calidad Microbiológica Y Fisicoquímica De Un Producto Fermentado De Elaboración Artesanal a Base De Arroz

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