The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices

Karovičová, Jolana; Drdák, M.; Greif, Gabriel; Hybenová, Eva

doi:10.1007/s002170050532

Cited by 40 publications

(20 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It was found that a starter culture consisting of L. plantarum NQ312, Pediococcus acidilactici AFERM772 and Leuconostoc mesenteroides BLAC accelerated the fermentation process concomitant with the accumulation of LA. In another study, for the preparation of LA‐fermented vegetable salads, Karoviĉova et al. (1999) used green pea, carrot, celery and onion.…”

Section: Resultsmentioning

confidence: 99%

Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Panda¹,

Parmanick²,

Ray³

2007

J Food Processing Preservation

View full text Add to dashboard Cite

Lactic acid (LA) fermentation has many benefits. It is feasible in small scale, inexpensive, and does not require additives and confers organoleptic characteristics to the foodstuff according to the habits and requirement of the consumers. Sweet potato roots were pickled by lactic fermentation by brining the cut and blanched roots in common salt (NaCl, 2–10%) solution and subsequently inoculated with a strain of Lactobacillus plantarum (MTCC 1407) for 28 days. The treatment with 8–10% brine solution was found to be the most acceptable organoleptically. The final product with 8 and 10% brine solutions had a pH of 2.9–3.0, titratable acidity of 2.9–3.7 g/kg, LA of 2.6–3.2 g/kg and starch of 58–68 g/kg on fresh weight basis. Sensory evaluation rated the sweet potato lacto‐pickle acceptable based on texture, taste, aroma, flavor and aftertaste. Principal component analyses reduced the six original analytical variables to two independent components (factors), which accounted for 92% of the total variations.

show abstract

Section: Resultsmentioning

confidence: 99%

Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Panda¹,

Parmanick²,

Ray³

2007

J Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…plantarum inoculant instead of spontaneous fermentation (Mäki 2004). Even though LAB species normally found in fermented vegetables do not usually reduce nitrate, which naturally accumulates in vegetables, strain-dependent reduction of nitrates in the fermentation of carrot-cabbage juices and fresh cabbage by lactobacilli has been reported (Karovicová et al 1999). The lowest nitrate concentrations were observed with a Lactobacillus delbrueckii and two Lact.…”

Section: Introductionmentioning

confidence: 97%

Characterization and electrotransformation of Lactobacillus plantarum and Lactobacillus paraplantarum isolated from fermented vegetables

Mäkimattila

Kahala

Joutsjoki

2010

World J Microbiol Biotechnol

View full text Add to dashboard Cite

Aims of the study were to characterize two Lactobacillus plantarum-related strains, Lact. plantarum and Lactobacillus paraplantarum isolated from fermented vegetables and, for their potential use as starter strains, compare their growth in various food matrices. Specieslevel identification of the strains belonging to the Lact. plantarum group was performed by multiplex-PCR with species-specific primers and generation of distinct genotypic profiles was carried out by PFGE-based DNA-fingerprinting. Growth profiles were determined in various food and feed matrices. Compared to Lact. plantarum, Lact. paraplantarum reached higher cell densities in all plant-based matrices and MRS broth. On the contrary to the good growth in plant-based matrices and MRS, poor growth was observed in unprocessed milk. Supplemented lactose did not improve the growth of either tested strain, while predigestion of milk proteins with Lactobacillus helveticus or addition of casitone proved to be an effective means to enhance growth. To find out the applicability of molecular methods, the strains were transformed with replicative plasmids by electroporation. To our knowledge, this is a first report of the electrotransformation of Lact. paraplantarum with a recombinant plasmid.

show abstract

“…Fermentation of fruits and vegetables can occur spontaneously by the natural LAB that placed surface of vegetable, such as Lactobacillus spp., Leuconostoc spp., and Pediococcus spp. (Karoviˇcov´a et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın¹

2015

J Food Health Sci

View full text Add to dashboard Cite

Abstract:Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degenerative diseases. Considering that pickle is a widely consumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol content and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphenyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) methods and total phenolic content (TPC) using Folin-Ciocalteu reagent. Following the pickling in 15 th day there was a significant (P<0.05) decrease in TPC of all vegetables, in contrast this TPC increased significantly after 30 th day. Also at 60 th day of pickling the TEAC values of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phenolic acids in vegetables, and most of the antioxidant capacities remained after 30 th day of fermentation.

show abstract

The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetable juices

Cited by 40 publications

References 0 publications

Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Lactic Acid Fermentation of Sweet Potato (Ipomoea Batatas L.) Into Pickles

Characterization and electrotransformation of Lactobacillus plantarum and Lactobacillus paraplantarum isolated from fermented vegetables

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Contact Info

Product

Resources

About