species are widely used as probiotics and starter cultures for a variety of foods, supported by a long history of safe usage. Although more than 35 species meet the European Food Safety Authority ...(EFSA) criteria for qualified presumption of safety status, the safety of
species and their carriage of antibiotic resistance (AR) genes is under continuing
review. To comprehensively update the identification of AR in the genus
, we determined the antibiotic susceptibility patterns of 182
type strains and compared these phenotypes to their genotypes based on genome-wide annotations of AR genes. Resistances to trimethoprim, vancomycin, and kanamycin were the most common phenotypes. A combination of homology-based screening and manual annotation identified genes encoding resistance to aminoglycosides (20 sequences), tetracycline (18), erythromycin (6), clindamycin (60), and chloramphenicol (42). In particular, the genes
and
, involved in resistance to aminoglycosides and clindamycin, respectively, were found in
spp. Acquired determinants predicted to code for tetracycline and erythromycin resistance were detected in
,
, and
, flanked in the genome by mobile genetic elements with potential for horizontal transfer.
species are generally considered to be nonpathogenic and are used in a wide variety of foods and products for humans and animals. However, many of the species examined in this study have antibiotic resistance levels which exceed those recommended by the EFSA, suggesting that these cutoff values should be reexamined in light of the genetic basis for resistance discussed here. Our data provide evidence for rationally revising the regulatory guidelines for safety assessment of lactobacilli entering the food chain as starter cultures, food preservatives, or probiotics and will facilitate comprehensive genotype-based assessment of strains for safety screening.
PMO 08 was evaluated as a starter culture for plant-based probiotic beverages. Its viability under various culture conditions and acidification ability in standardized tomato medium, fermentation ...parameters, and beverage properties were assessed.
PMO 08 could grow under various culture conditions; there was a high correlation between the incubation time to reach the optimal conditions and the inoculation concentration of lactic acid bacteria (LAB) (r
= 0.997). Acidity (0.958 ± 0.002%) and LAB count (9.78 ± 0.14 Log
CFU/mL) were significantly higher when fermented with
than with the yogurt starter culture. A survival rate of 96% and 95% in artificial gastric juice and artificial intestinal juice, respectively, indicated that the probiotic requirements were met. The total polyphenol and glutamine content, and antioxidant activity increased after fermentation. The proline content significantly increased in
PMO 08- fermented beverage. Thus
PMO 08 is an effective starter culture for non-dairy probiotic beverages whose functional quality may be improved by fermentation.
Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB ...are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of
subsp.
IMAU20312 and
IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 10
CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of
subsp.
to
in starter cultures; this is useful for the development of value-added fermented dairy products.
The present study investigated the effects of three strains of probiotic Lactobacillus spp. such as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in ...co-cultures with Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. Lactis (Ll) on the changes of post-acidification, viability of lactic acid bacteria (LAB), total phenolic and flavonoid contents, and antioxidant activity of cashew milk (W) - based yogurt (Y) during 0, 7, 14, & 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The addition of Lr decreased significantly the pH in cashew milk-based yogurt compared to control-yogurt (C-Y; containing only St and Ll) throughout 21 days of storage. Cashew milk-based yogurt showed an increment in LAB counts, total phenolic and flavonoid contents, and antioxidant capacity content which is relatively dependent on the probiotic Lactobacillus spp. strains. WLp-Y showed lower sensory attributes scores. In conclusion, L. rhamnosus, L. casei, and L. plantarum could be used as a starter culture in cashew milk-based yogurt production with a potential source of natural antioxidants.
•WLr-Y decreased significantly the pH compared to control-yogurt.•WLr-Y exhibited the highest TFC and among other treatments.•WLr-Y exhibited the highest DPPH scavenging activity.•WLp-Y showed the highest FIC and FRAP values at 21 days of storage.•L. plantarum lower taste, flavor, and overall acceptability scores of yogurt.
Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek ...yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics and sensory properties of Greek yogurt. In addition, advantages and limitations of novel sensory evaluation techniques applied to Greek yogurt products are discussed. In particular, we take a look at advanced techniques such as the electronic nose and electronic tongue and the benefits of these techniques with regard to Greek yogurt. This review should help the Greek yogurt industry to improve its current products and develop innovative products based on appropriate food evaluation techniques.
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy ...industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health‐promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health‐promoting properties are briefly elucidated.
Recent advances in cured raw ham manufacture Bosse (née Danz), Ramona; Müller, Anne; Gibis, Monika ...
Critical reviews in food science and nutrition,
03/2018, Volume:
58, Issue:
4
Journal Article
Peer reviewed
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production ...process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
Fermentation is a traditional method utilized for vegetable preservation, with microorganisms playing a crucial role in the process. Nowadays, traditional spontaneous fermentation methods are widely ...employed, which excessively depend on the microorganisms attached to the surface of raw materials, resulting in great difficulties in ideal control over the fermentation process. To achieve standardized production and improve product quality, it is essential to promote inoculated fermentation. In this way, starter cultures can dominate the fermentation processes successfully. Unfortunately, inoculated fermentation has not been thoroughly studied and applied. Therefore, this paper provides a systematic review of the potential upgrading strategy of vegetable fermentation technology. First, we disclose the microbial community structures and succession rules in some typical spontaneously fermented vegetables to comprehend the microbial fermentation processes well. Then, internal and external factors affecting microorganisms are explored to provide references for the selection of fermented materials and conditions. Besides, we widely summarize the potential starter candidates with various characteristics isolated from spontaneously fermented products. Subsequently, we exhibited the inoculated fermentation strategies with those isolations. To optimize the product quality, not only lactic acid bacteria that lead the fermentation, but also yeasts that contribute to aroma formation should be combined for inoculation. The inoculation order of the starter cultures also affects the microbial fermentation. It is equally important to choose a proper processing method to guarantee the activity and convenience of starter cultures. Only in this way can we achieve the transition from traditional spontaneous fermentation to modern inoculated fermentation.
Graphical abstract Highlights ► Humans lack the biosynthetic capacity for most vitamins. ► Vitamins must thus be provided exogenously by nutritionally balanced diets. ► Members of the human gut ...microbiota can supply their host with microbially synthesized vitamins. ► Fermented milks with high levels of B-group vitamins can be produced by lactic acid.
The effects of commercial starter cultures on the quality characteristics of fermented fish-chili paste were investigated. Five batches of fish-chili paste were prepared with different starter ...cultures, namely, SBM-52 (Staphylococcus xylosus, Staphylococcus carnosus, Pediococcus pentosaceus and Pediococcus lactis), PRO-MIX5 (Staphylococcus xylosus, Lactobacillus plantarum and Lactobacillus sakei), WBX-43 (Staphylococcus xylosus and Staphylococcus carnosus), V3 (Lactobacillus plantarum), and CO (spontaneous fermentation) as the control. The results showed that all the starter cultures accelerated the growth of lactic acid bacteria and obviously reduced the Enterobacteriaceae count compared with the CO batch. SBM-52, PRO-MIX5 and V3 quickly reduced the pH, and there was no obvious difference in the protease activities among these five batches (P > 0.05). The SBM-52 batch displayed a significantly higher level of total free amino acids than the control (P < 0.05). The accumulation of organic acids was mainly due to lactic acid in all the samples. Volatile analysis indicated that more ester compounds were detected in WBX-43 compared with the other samples. E-nose analysis showed an obvious difference in the overall odor among the different samples. In conclusion, the starter cultures of WBX-43 and SBM-52 could be used for the production of high-quality fish-chili paste with better flavor.
•Effects of commercial starter cultures on the fish-chili paste were investigated.•Starter cultures benefit microbial quality against the undesirable microorganisms.•An appropriate addition of starter cultures produces more pleasant flavor.
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