Recent scientific research has examined the many ways probiotics have a positive effect on human health; especially lactic acid bacteria have received considerable attention due to their ability to ...produce exopolysaccharides which may be involved in probiotic activity. Lactobacillus exopolysaccharides comprise repeating mono/oligosaccharide subunits that have complicated structure and characteristics. The exopolysaccharide-producing Lactobacillus species are extensively used as starter cultures to produce fermented food products due to their excellent technological characteristics.
However, it is their immunoregulatory potential that has gained scientific attention in that it strictly correlates to the chemical structure and configuration of these bacterial exopolysaccharides. Therefore this review highlights the relationship of structure and function of lactic acid bacterial exopolysaccharides with an emphasis on the immunoregulatory potential. It summarizes the details of various in-vitro/in-vivo models used to evaluate exopolysaccharides immunomodulatory potential focusing on the exopolysaccharides structural-immunity relationship. Engineering strategies are proposed for improving production yield. The review concludes with a summary of how exopolysaccharides play a role in the food industry, using yogurt as an example.
We searched databases such as the University Network Database, PubMed, Science Direct, SciFinder, Web of Science, Scopus, MedLine, ResearchGate, and Google Scholar to identify studies on role of Lactobacillus and their metabolites especially exopolysaccharide in functional food and its immunoregulatory potential. Lactobacillus exopolysaccharides contain various functional groups (such as hydroxyl group, phosphate group, and carbonyl group) which were helpful to exert their immunomodulatory, antimicrobial, antioxidant, and anticancer activities. Collectively, the data suggest that Lactobacillus exopolysaccharides can be used as nutritional and therapeutic agents to regulate the host immune system, in turn helping to combat various disorders including cancer, diabetes, and hypertension. Overall, a huge gap in knowledge was apparent, suggesting that further in vitro and in vivo investigations are needed to document the immunomodulatory potential of Lactobacillus exopolysaccharides supplemented functional foods.
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•Lactobacillus exopolysaccharides attract a lot of scientific interest due to numerous health promoting effects.•Various models for studying immuno-regulatory effect of Lactobacillus exopolysaccharides are presented in detailed.•Lactobacillus exopolysaccharides modulate both adaptive and innate immune response.•The Lactobacillus exopolysaccharides structural immunity relationship is presented in detailed.•The Lactobacillus exopolysaccharides role in food industry are presented in detailed.
Lactic acid is the end-product of anaerobic glycolysis. It is generally believed that elevated blood lactate levels are associated with poor patient outcomes. Literature reports that lactic acidosis ...can be related to supplementary food intake in the pediatric age group however, in adult patients, it is not common to see lactic acidosis due to oral ingestion unless the patient has a history of short bowel syndrome or jejunoileal bypass surgery. With the current case presentation, we report an accidental cheese starter culture intake that resulted in resistant lactic acidosis with no signs of critical illnesses.
Summary
Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour development of ...fermented dry cocoa beans. As it is carried out on farm, cocoa bean fermentation is subjected to various agricultural and operational practices and hence fermented dry cocoa beans of variable quality are obtained. Spontaneous cocoa bean fermentations carried out with care for approximate four days are characterized by a succession of particular microbial activities of three groups of micro‐organisms, namely yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), which results in well‐fermented fully brown cocoa beans. This has been shown through a plethora of studies, often using a multiphasic experimental approach. Selected strains of several of the prevailing microbial species have been tested in appropriate cocoa pulp simulation media to unravel their functional roles and interactions as well as in small plastic vessels containing fresh cocoa pulp‐bean mass to evaluate their capacity to dominate the cocoa bean fermentation process. Various starter cultures have been proposed for successful fermentation, encompassing both cocoa‐derived and cocoa nonspecific strains of (hybrid) yeasts, LAB and AAB, some of which have been implemented on farms successfully.
The purpose of this work was to evaluate the selected physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage (carrot juice: whey ratios of 100:0; 95:5; ...85:15; 75:25; 65:35) fermented with milk or water kefir starter cultures over a storage period of 21 days (at 4 ± 1 °C). In general, for all tested samples, the values of total soluble solids, pH, and density decreased with increasing storage time. In contrast, the values of ethanol, degree of fermentation, and total dissolved solids increased with the prolongation of the storage time. Furthermore, it was found that all the model samples exhibited pseudoplastic behavior. Based on the sensory analysis performed, samples containing 25% (w/w) whey were evaluated as the most acceptable. Last but not least, the present study can serve as a basis for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
Chocolate production suffered a vast impact with the emergence of the "witches' broom" disease in cocoa plants. To recover cocoa production, many disease-resistant hybrid plants have been developed. ...However, some different cocoa hybrids produce cocoa beans that generate chocolate with variable quality. Fermentation of cocoa beans is a microbiological process that can be applied for the production of chocolate flavor precursors, leading to overcoming the problem of variable chocolate quality. The aim of this work was to use a cocktail of microorganisms as a starter culture on the fermentation of the ripe cocoa pods from PH15 cocoa hybrid, and evaluate its influence on the microbial communities present on the fermentative process on the compounds involved during the fermentation, and to perform the chocolate sensorial characterization. According to the results obtained, different volatile compounds were identified in fermented beans and in the chocolate produced. Bitterness was the dominant taste found in non-inoculated chocolate, while chocolate made with inoculated beans showed bitter, sweet, and cocoa tastes. 2,3-Butanediol and 2,3-dimethylpyrazine were considered as volatile compounds making the difference on the flavor of both chocolates.
UFLA CCMA 0200,
CCMA 0238, and
CCMA 0241 are proposed as starter cultures for cocoa fermentation.
In this study, the potential of
as non-conventional sourdough starter cultures was investigated. A screening for antifungal activities of 99 lactic acid bacteria (LAB) strains revealed high ...suppression of bakery-relevant moulds in nine strains of
with activities against
sp.,
sp., and
sp. Mannitol production was determined in 49
strains with >30 g/L mannitol in fructose (50 g/L)-enriched MRS. Further, exopolysaccharides (EPS) production was qualitatively determined on sucrose (40 g/L)-enriched MRS agar and revealed 59 EPS positive
strains that harboured dextransucrase genes, as confirmed by PCR. Four multifunctional
strains (DCM49, DCM65, MA079, and MA113) were finally applied in lab-scale sourdough fermentations (30 °C, 24 h).
was confirmed by MALDI-TOF MS up to 9 log CFU/g and pH dropped to 4.0 and TTA increased to 12.4. Antifungal compounds such as acetic acid, phenyllactic and hydroxyphenyllactic acids were determined up to 1.7 mg/g, 2.1 µg/g, and 1.3 µg/g, respectively, mannitol up to 8.6 mg/g, and EPS up to 0.62 g/100 g. Due to the observed multifunctionalities and the competitiveness in the natural flour microbiota present in sourdoughs, non-conventional LAB genera such as
seem promising for application in sourdough-based bakery products.
In recent years, the awareness of consumers about the impact of food on health is constantly increasing. A high amount of dietary antioxidant intake can be supplied by beverages widely consumed, such ...as wine, coffee, beer. Recently, an increase in the consumer interest was observed for beer, in consequence of the high phenolic antioxidants and low ethanol content present in this beverage. Among all beer types, in recent years, consumption of craft beers has gained popularity. Being an unpasteurized and unfiltered, craft beer is potentially a new vehicle for delivering health effects. While health benefits of lactic acid bacteria as probiotics are well known, few data are available on probiotic yeasts in fermented food. Therefore, this study was aimed to analyse the effect of integrating the well-known probiotic yeast strain of S. cerevisiae var. boulardii (S.b) in mixed cultures with S. cerevisiae strains for production of beers with increased healthy benefits. The probiotic strain of S.b was tested in mixed cultures with selected S. cerevisiae strains, during wort fermentation. As the viability during processing operations is one of the criteria for selecting suitable strains of probiotic microorganisms, the survival of probiotic yeast during the fermentation and the presence of highly viable cells at the end of fermentations were evaluated. In almost all the mixed fermentations, at the end of the process the probiotic yeast was predominant on S. cerevisiae strain, and the experimental beers contained a high number of viable cells of S.b strain (ranging between 8 × 106 and 7.0 × 107/mL). The analysis of experimental beers for the content of main volatile compounds showed that the inclusion of S.b strain in mixed starter did not affect negatively beer aroma. Moreover, the inclusion of S.b strain in mixed starters determined an increase in the antioxidant activity and polyphenols content, in comparison to beers from single starter fermentations, indicating the influence of S.b strain on these parameters. Some mixed starter cultures tested in this study resulted a very promising tool to increase the healthy quality of the product, such as the improve the antioxidant activity and polyphenols content of beer.
•S. cerevisiae var. boulardii was tolerant to stresses from wort fermentation.•In mixed fermentation yeast strains interact metabolically each other.•S. cerevisiae var. boulardii in mixed starter did not affect negatively beer aroma.•Probiotic strain in mixed starter caused an increase of beer antioxidant properties.
The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the ...preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.
Today's consumer demands functional, healthy and diversified food products that satisfy nutrition-related conditions such as food intolerances, allergies and malabsorption, and lifestyle choices, ...e.g. vegetarianism, veganism, low-fat or low-salt. Cereal-based beverages have been tested as functional and probiotic foods because of their nutritious and health-promoting properties, e.g. soluble fibres and phytoestrogens. A way to add functionality and improve the low organoleptic attributes of raw cereals is through fermentation using lactic acid bacteria (LAB). The use of starter cultures with known flavour- and texture-enhancing properties offers a promising tool for in situ product enhancement, innovation and diversification of cereal-based beverages.
This review highlights studies that have principally addressed flavour and textural changes in model liquid cereal-based substrates using defined LAB starter cultures. The main biochemical mechanisms involved in the formation of compounds that play a central role in the acceptance of cereal beverages are reviewed, and possibilities for enhancing organoleptic and rheological properties are discussed.
Starter cultures able to release desired flavours or to positively change the food structure have been successfully used to increase the palatability of cereal beverages and replace the need for additives, i.e. flavourings, enzymes or thickeners. However, predicting the presence of organoleptically-active compounds is often a difficult task, as such compounds are affected by biological and non-biological factors. The outcomes from fermentations done with defined cereal and culture combinations could increase our understanding of which compounds are important for the final acceptance of cereal beverages, and how these components can be enhanced using different technological conditions and starter cultures.
•LAB fermentation as suitable tool to improve poor flavours of raw cereals.•Carboxylic acids and aldehydes as the most prominent taste and flavour compounds.•In situ released amylases and exopolysaccharides modulate beverages' mouthfeel.
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