International Journal of Fermented Foods最新文献_第2页

Probiotic Properties of Lactobacillus plantarum 植物乳杆菌的益生菌特性

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712x.12.2018.4

A. Chaudhary

{"title":"Probiotic Properties of Lactobacillus plantarum","authors":"A. Chaudhary","doi":"10.30954/2321-712x.12.2018.4","DOIUrl":"https://doi.org/10.30954/2321-712x.12.2018.4","url":null,"abstract":"Recently, probiotic lactic acid bacteria have been utilized as therapeutic supplements and food additives. Nowadays, the interest has been increased regarding the commercial utilization of probiotic LAB strains isolated from traditional fermented food products. Therefore, the present study was aimed to investigate the probiotic properties of lactic acid bacteria isolated from traditional food sources viz. dosa batter and sauerkraut. Total 7 lactic acid bacteria were obtained, 4 from dosa batter and 3 from sauerkraut, out of which one isolate from each food source were selected based on their broadest antagonistic spectrum. These strains were identified using 16S r RNA technique as Lactobacillus plantarum DB-2 (isolated from dosa batter) and Lactobacillus plantarum SK-3 (isolated from sauerkraut). The investigation of acid-bile tolerance, antibiotic sensitivity, auto-aggregation, co-aggregation, bacterial adhesion to hydrocarbons were confirmed. The results revealed normal growth of L. plantarum DB-2 and L. plantarum sK-3 in the presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds viz. bacteriocin and h2O2. No gelatinase, lipase and hemolytic activity were observed. Natural susceptibility to the tested antibiotics was investigated. Thus, according to these results, L. plantarum DB-2 and sK-3 proved the good probiotic candidates as they survived during stress conditions posing to them and can be exploited for the preparation of nutraceutical products. This study also revealed the potential of using LAB and /or bacteriocin produced by them as food bio preservative to control food borne pathogenic bacteria in near future.","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"518 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134036505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Salt Induced Variation on the Bioactive Components of Fermented Oil Bean (Pentaclethra macrophylla Benth) Seeds 盐对发酵油豆种子生物活性成分的影响

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712x.12.2018.5

R. Ohiri

引用次数: 0

Nutritional Status of Adolescents from High Socio-Economic Strata in Delhi 德里高社会经济阶层青少年的营养状况

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712x.12.2018.9

M. Kaur

引用次数: 0

Interaction Effect of Starter Cultures, Forms and Rates of Finger Millet flour on Quality Parameters of Finger Millet Enriched Probiotic Fermented Milk 发酵剂、小米粉形态及用量对小米粉益生菌发酵乳品质参数的交互作用

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712X.12.2018.1

Aijaz M. Shaikh

引用次数: 0

Development of Health Functional Wine produced from Emblica officinalis and Phyllanthus niruri and a Comparative Study of them over Commercial Wine 榆榆、余榆保健功能酒的研制及与商品酒的比较研究

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712x.12.2018.7

A. Sarkar

引用次数: 2

Buttermilk: An Unrevealed Nutraceutical 酪乳:一种未被发现的营养保健品

International Journal of Fermented Foods Pub Date : 2018-12-25 DOI: 10.30954/2321-712X.12.2018.6

Nishith K. Chaudhari, S. Balakrishnan, A. Patel

引用次数: 0

Textural, Sensory and Physico-chemical changes in Dahi made using EPS and non-EPS producing Cultures during storage 使用EPS和不产生EPS的培养物在储存期间对大喜的质地、感觉和物理化学变化

International Journal of Fermented Foods Pub Date : 2018-06-25 DOI: 10.30954/2321-712x.01.2018.1

G. Chaudhary

引用次数: 0

Impact of Weight Management Programme on Anthropometric and Biochemical Parameters of Overweight/Obese Adults 体重管理计划对超重/肥胖成人人体测量学和生化参数的影响

International Journal of Fermented Foods Pub Date : 2018-06-25 DOI: 10.30954/2321-712X.01.2018.9

Shweta Sharma

引用次数: 0

Antibacterial Activity of Indigenous Fermented Rice Beverage of West Garo Hills, Meghalaya, India 印度梅加拉亚邦西加罗山本土发酵米饮料的抗菌活性

International Journal of Fermented Foods Pub Date : 2018-06-25 DOI: 10.30954/2321-712X.01.2018.5

B. Murugan

{"title":"Antibacterial Activity of Indigenous Fermented Rice Beverage of West Garo Hills, Meghalaya, India","authors":"B. Murugan","doi":"10.30954/2321-712X.01.2018.5","DOIUrl":"https://doi.org/10.30954/2321-712X.01.2018.5","url":null,"abstract":"Indigenous fermented beverage brewed from rice is an integral part of the rich tribal diet and culture in the region of West Garo Hills, Meghalaya. The beverage is fermented using locally available rice varieties and traditional rice starter cultures containing a mixed population of indigenous microbes (yeast, bacteria and moulds) and topical medicinal plants. The aim of the present study was to evaluate the antibacterial property of the traditionally fermented rice beverage with respect to five different medicinal plants used individually in the starter culture namely Plumbago zeylanica, Thelypteris clarkei C.F. Reed, Clorodendrum D. Don, Leucas lavandulaefolia and Scoparia dulcis. All the beverages exhibited good antibacterial property in agar well diffusion assay with the beverage brewed using S. dulcis and L. lavandulaefolia showing the highest inhibition zone of 39.50 ± 0.70mm against B. cereus Control beverage brewed from the starter without medicinal plants showed the least inhibition zones ranging from 8.75±0.21mm to 15.67±0.45mm. Hence the investigations testified a potential increase antibacterial property of the traditional rice beverage which can be attributed to the addition of medicinal plants thus plausibly contributing to its curative and health-promoting property claimed by the local tribal folks of West Garo Hills, Meghalaya.","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124867508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Storage study of Pre-cooked and Post-cooked Tungrymbai (Fermented Soy Food of Khasi Hills, Meghalaya) 梅加拉亚邦卡西山发酵豆制品的预熟与熟后贮藏研究

International Journal of Fermented Foods Pub Date : 2018-06-25 DOI: 10.30954/2321-712x.01.2018.4

Bethsheba Basaiawmoit

{"title":"Storage study of Pre-cooked and Post-cooked Tungrymbai (Fermented Soy Food of Khasi Hills, Meghalaya)","authors":"Bethsheba Basaiawmoit","doi":"10.30954/2321-712x.01.2018.4","DOIUrl":"https://doi.org/10.30954/2321-712x.01.2018.4","url":null,"abstract":"Tungrymbai is a traditional fermented food of Khasi and Jaintia tribes of Meghalaya. In this study Tungrymbai was analyzed for physico-chemical and microbial quality of pre-cooked and post-cooked samples prepared by using Lactobacillus fermentum and Lactobacillus plantarum culture combination in 1:1 ratio at 1, 2 and 3% culture combination. Shelf-life of the product was carried out by storing at 6 ̊C and 33 ̊C for 4 days. pH was found to decrease while titratable acidity increases as the number of storage days increases. Protein content was highest in Tungrymbai with 3% cell biomass. pH and titratable acidity was more in pre-cooked samples, whereas protein content was more in post-cooked samples. Lactobacillus count was found in all the samples, yeast and mold was observed only in the 4th day of storage and coliforms was absent in precooked samples. However, microbes were absent in post-cooked sample I and only Lactobacillus strain were detected in post-cooked samples II which indicates that the cooking procedure and heat intensity while cooking affect the Lactobacillus strains. Therefore, awareness can be created for the preparation method of Tungrymbai without cooking the product, to get the beneficial properties of Tungrymbai prepared with Lactobacillus strains.","PeriodicalId":419810,"journal":{"name":"International Journal of Fermented Foods","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131299866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0