The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.展开更多
Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and i...Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.展开更多
The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for produc...The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumption of this research is that a not-correct preparation of starter could affect its performances in brines and delay the benefit of a starter inoculum. Thus, some selected strains of LAB (lactic acid bacteria) and yeasts were inoculated into brines of Bella di Cerignola olives (Spanish style), as a single starter (LAB or yeasts) or a combined preparation (LAB + yeasts) and compared to a natural fermentation, focusing on the performances of the process (acidification, production of lactic acid) and trying to verify the basic assumption. LAB and yeasts were grown in the opportune lab media and then directly inoculated in brine after the lye treatment. LAB exerts a kind of benefit (increased content of lactic acid) only for 2 - 3 weeks;then, the inoculated samples behave in the same way as not-inoculated ones. Thus, this research underlined that a starter culture, not prepared in the correct way, could not be useful to guide the fermentation.展开更多
基金supported by the National Key Research and Development Program of China(2021YFD2100902-3)the National Natural Science Foundation of China(32072258)+5 种基金Major Science and Technology Program of Heilongjiang(2020ZX08B02)Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX062020CX262020CX27)the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD)Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
文摘The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.
文摘Traditional cheeses are an important reservoir of microbial diversity that can have important biotechnological applications, especially with a view to improving the characteristics unique to each type of cheese, and in this respect, starter cultures consisting of autochthonous lactic acid bacteria strains are of particular interest. In the present study, we investigated lactic acid bacteria population diversity in San Simón da Costa cheese (PDO, Galicia, Spain) and found a predominance of the genus Lactobacillus, which by the end of ripening accounted for 78% of the strains isolated in Rogosa agar, around 40% of those in M17 agar and about 10% of those in MSE agar. The main species of lactic acid bacteria identified were Lactococcus lactis subsp. lactis, Lactobacillus casei subsp. casei, Lb. paracasei subsp. paracasei, Leuconostoc mesenteroides and Enterococcus faecalis. Virtually all the strains studied from a technological point of view yielded more than or equal to 0.24 g 100 mL-1 lactic acid. Lactococcus lactis subsp. lactis (SS 194), Lactobacillus paracasei (SS 1695 and SS 1689) and Enterococcus faecalis (SS 1378 and SS 1449) strains exhibited the greatest proteolytic capacity. Based on the overall technological aptitude of the tested strains, we can propose starter cultures and co-cultures that include different combinations of previous strains with a view to manufacturing San Simón da Costa cheese from pasteurised milk.
文摘The role of lactic acid bacteria for a correct course of fermentation of table olives has been extensively reviewed and it is a common idea that the inoculum of selected strains could exert a strong benefit for product quality;however, the basic assumption of this research is that a not-correct preparation of starter could affect its performances in brines and delay the benefit of a starter inoculum. Thus, some selected strains of LAB (lactic acid bacteria) and yeasts were inoculated into brines of Bella di Cerignola olives (Spanish style), as a single starter (LAB or yeasts) or a combined preparation (LAB + yeasts) and compared to a natural fermentation, focusing on the performances of the process (acidification, production of lactic acid) and trying to verify the basic assumption. LAB and yeasts were grown in the opportune lab media and then directly inoculated in brine after the lye treatment. LAB exerts a kind of benefit (increased content of lactic acid) only for 2 - 3 weeks;then, the inoculated samples behave in the same way as not-inoculated ones. Thus, this research underlined that a starter culture, not prepared in the correct way, could not be useful to guide the fermentation.
