getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.03.18.5631 

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables

 

Gabriel D. Sáez1,2orcid tiny, Leandro Flomenbaum1orcid tiny and Gabriela Zárate1,2*orcid tiny

 


1San Pablo Tucumán University, Av. Solano Vera and Villa Nougués, T4129XAK, Tucumán, Argentina
2Reference Centre for Lactobacilli (CERELA-CONICET), Chacabuco 145, T4000ILC San Miguel de Tucumán, Argentina

 

 


Article history:
Received: 30 November 2017
Accepted: 24 April 2018
cc 

 


Key words:
fermented vegetables, lactic acid bacteria, starter culture, pickles

 

 


Summary:
Lactic acid bacteria (LAB) improve the organoleptic, nutritional and physicochemical properties of artisanal foods. In this study, we selected 31 fermented dairy and vegetable foods marketed in Tucumán city, Argentina, as sources of LAB for the production of pickles. Sixty-four isolates presumptively identified as Lactobacillus strains were screened for relevant technological properties for production of fermented foods. Most strains showed moderate to good acidification (>0.04 pH units/h) and proteolytic capabilities (free aminoacids >1 mmol/L), produced diacetyl and/or acetoin and were resistant to 4 % NaCl. Based on acid production and osmotolerance, we selected six LAB strains and identified them by 16S rDNA sequencing (97–100 % identity) as: Lactobacillus rhamnosus CRL2159 and CRL2164, L. plantarum CRL2161 and CRL2162, Weissella viridescens CRL2160 and W. paramesenteroides CRL2163. Relevant properties for pickle manufacturing were further assessed. At an initial pH=4.5 and 7 % NaCl, L. plantarum CRL2162 and L. rhamnosus CRL2164 performed the best with high growth and inhibitory activity against Escherichia coli and Listeria innocua. There was no obvious antagonism among the selected strains that would dismiss their use in mixed cultures. Properties of the selected LAB suggest their potential as starter cultures for obtaining standardized, fermented vegetable products of high quality. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the canned vegetable market.

 

 


*Corresponding author: tel3 +543814310465
                                          fax2 +543814005600
                                          email3  gzarate@cerela.org.ar

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.03.18.5285 

Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of Lactic Acid Bacteria

 


Stephania Aragón-Rojas1orcid tiny, María Ximena Quintanilla-Carvajal1*orcid tiny and Humberto Hernández-Sánchez2orcid tiny

 


1Biosciences Doctoral Program, Faculty of Engineering, University of La Sabana, Common Campus Bridge, Km. 7 Bogota North Freeway, Chía, 140013 Cundinamarca, Colombia
2National School of Biological Sciences, National Polytechnic Institute, Av. Wilfrido Massieu esq. Cda. M. Stampa, UP Adolfo López Mateos, 07738 Ciudad de Mexico, Mexico

 

 


Article history:
Received: 5 April 2017
Accepted: 20 June 2018
cc

 


Key words:
carrier material, Lactobacillus spp., microencapsulation, spray drying, whey

 

 


Summary:
This study aims to evaluate the multifunctional role of whey culture medium during the spray drying microencapsulation of Lactobacillus fermentum K73. Whey culture medium containing growing microorganisms served to hydrate different mixtures (gum arabic, maltodextrin and whey). We evaluated the use of these mixtures as carbon sources and their protective effects on simulated gastrointestinal conditions. The optimal mixture was spray-dried while varying the outlet temperature and atomizing pressure using a response surface design. These conditions served to evaluate microorganism survival, tolerance to gastrointestinal conditions in vitro, physicochemical properties, morphometric features and stability at 4, 25 and 37 °C. Lactobacillus fermentum K73 replicated in the carrier material. Bacterial change cycles were (–1.97±0.16) logCFU/g after the drying process and (–0.61±0.08) and (–0.23±0.00) log CFU/g after exposure of the capsules to simulated gastric pH and bile salt content, respectively. The physicochemical properties and morphometric features were within the normal ranges for a powder product. The powder was stable at a storage temperature of 4 °C. The spray drying of the whey culture medium with growing microorganisms using the optimized drying conditions was successful. This study demonstrates the use of whey culture medium as a component of carrier material or as the carrier material itself, as well as its protective effects during drying, under simulated gastrointestinal conditions, and at varied storage temperatures.

 

 


*Corresponding author: tel3 +5718615555 ext. 25216
                                          email3  maria.quintanilla1@unisabana.edu.co

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.03.18.5540 

A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501

 

Lei Feng§orcid tiny, Yufeng Xie§orcid tiny, Chenmiao Pengorcid tinyYuxiaoxue Liuorcid tiny and Haikuan Wangorcid tiny*

 

 


State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China

 

 


Article history:
Received: 28 September 2017
Accepted: 15 May 2018 
cc

 


Key words:
Tartary buckwheat, fermentation, α-glucosidase inhibition, dipeptidyl peptidase IV inhibition, antidiabetic

 

 


Summary:
Diabetes is a chronic metabolic disease characterized by hyperglycaemia and a number of potential complications that significantly reduce the patient’s quality of life. In this study, we produced an antidiabetic functional food from Tartary buckwheat fermented by Lactobacillus plantarum TK9 and L. paracasei TK1501. The results of an orthogonal experimental design indicated that the three factors with the largest effects on the growth of L. plantarum TK9 and L. paracasei TK1501 in solid-state fermentation (SSF) were in the order: water ratio>inoculum size>time of fermentation. Under the optimal fermentation conditions comprising a 1:1.5 water ratio, 24 h of SSF and a 10CFU/g inoculum, the Tartary buckwheat fermented by L. plantarum TK9 and L. paracasei TK1501 yielded viable probiotic counts of (2.3±0.7)·10and (3.3±0.4)·109 CFU/g, respectively. The nutritional potential, as well as antioxidant and antidiabetic properties of ethanolic extracts from fermented Tartary buckwheat were investigated. The highest α-glucosidase inhibitory activity, with an IC50 of 0.51 mg/mL, was present in Tartary buckwheat fermented by L. plantarum TK9. However, Tartary buckwheat fermented by L. paracasei TK1501 had the highest dipeptidyl peptidase IV (DPP-IV) inhibition, with an IC50 of 2.47 mg/mL. Therefore, fermentation by both L. plantarum TK9 and L. paracasei TK1501 has the potential to yield a product that can help regulate the levels of blood glucose as part of a diabetic diet.

 

 


*Corresponding author: tel3 +862260601958
                                          fax2 +862260602298
                                          email3  hkwang@aliyun.com

§These authors contributed equally to this work

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.03.18.5318 

Linseed (Linum usitatissimum) Oil Extraction Using Different Solvents

 

Guilherme Sabadin Piva1orcid tiny, Thiago André Weschenfelder1orcid tinyElton Franceschi2orcid tiny, Rogério Luis Cansian1orcid tiny, Natalia Paroul1orcid tiny and Clarice Steffens1*orcid tiny

 

 


1Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, 99700-000, Erechim, RS, Brazil
2Colloidal System Research Center (NUESC), Research and Technology Institute (ITP), Tiradentes University (UNIT), 49032-490, Aracaju, SE, Brazil

 

 


Article history:
Received: 24 April 2017
Accepted: 23 May 2018 
cc

 


Key words:
linseed oil, fatty acids, extraction yield, extraction methods, oil quality

 

 


Summary:
This work aims at characterizing linseed oil obtained using different extraction methods (hexane, subcritical propane and pressurized ethanol), and comparing the results with commercial linseed oil extracted by cold mechanical press method. An experimental design helped to evaluate temperature and pressure effects on the oil extraction using propane and ethanol. Gas chromatography assisted in evaluating the essential fatty acids. There were no significant differences among the ω-3, 6 and 9 fatty acids from linseed oil obtained using the different extraction methods. Only the acidity of linseed oil extracted by subcritical propane (0.956 %) showed significant differences among the physicochemical parameters. Extraction using organic solvent (Soxhlet) gave a 36.12 % yield. Extraction using subcritical propane at 107 Pa and 40 °C for 1.5 h gave a better yield (28.39 %) than pressurized ethanol (8.05 %) under similar conditions. Linseed oil extraction using subcritical propane was economically viable, resulting in a 124.58 US$/L product cost. The results present subcritical propane extraction as a promising alternative for obtaining linseed oil at mild temperature and pressure conditions, without losing quality and quantity of fatty acids such as ω-3, 6 and 9.

 

 


*Corresponding author: tel3 +555435209000
                                          fax2 +555435209090
                                          email3  claristeffens@yahoo.com.br

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