Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 10⁸–10⁹ cfu g⁻¹ during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 10⁶ cfu g⁻¹ during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15.     

具有保护肠上皮细胞HT-29免受大肠杆菌和H2O2损伤潜力的植物乳杆菌的筛选

益生菌可在肠道定植从而发挥抗炎或抗氧化活性，有利于宿主肠道健康。本实验研究了从新疆传统发酵乳制品中分离得到的8?株植物乳杆菌对大肠杆菌侵袭和过氧化氢刺激肠上皮细胞HT-29的保护作用。结果表明：在8?株植物乳杆菌中，植物乳杆菌35具有最高的黏附能力。植物乳杆菌35可通过取代、竞争、排阻的方式抑制大肠杆菌对HT-29细胞的黏附，抑制率分别为42.60%、59.17%、60.19%。植物乳杆菌35及其多糖可抑制大肠杆菌刺激HT-29细胞产生白细胞介素-8；同时保护HT-29细胞免受过氧化氢的损伤，增加超氧化物歧化酶、谷胱甘肽过氧化物酶活力水平并降低丙二醛含量。结论：植物乳杆菌35及其粗胞外多糖具有抑制大肠杆菌O157诱导的炎症性肠病的潜力。     

Effect of ultrasonication treatment and fermentation by probiotic Lactobacillus plantarum strains on goat milk bioactivities

In the present research, the effects of continuous ultrasound treatment (100 W, 30 kHz; 0%, 30%, 60% and 90% amplitudes, 15 min) and fermentation process (37°C, 24 h) on the growth of Lactobacillus plantarum LP3 and LU5 strains and bioactive properties (peptide content, α-amylase and α-glucosidase inhibition, anticancer and antioxidant activities and exopolysaccharide content) of goat milk were investigated. According to our results, the ultrasonication of milk up to 60% amplitude promoted the growth of Lactobacillus strains and enhanced the bioactive properties compared with control during fermentation, while, the ultrasonication at 90% amplitude had negative effects on the mentioned parameters. Exopolysaccharide content, α-amylase inhibition, α-glucosidase inhibition, antioxidant activity and anticancer activity of treated samples at 60% amplitude at the end of fermentation in comparison to its beginning were increased 18.09, 12.79, 12.44, 9.4 and 1.92 folds, respectively. Also, the increase of assayed characteristics was found strain-dependent, so that L. plantarum LP3 was more effective than LU5 strain.     

发酵乳杆菌HCS08-005耐逆性及对体外细胞免疫调节作用的研究

目的 研究发酵乳杆菌(Lactobacillus fermentum) HCS08-005耐逆性及对体外细胞的免疫调节作用。方法 考察发酵乳杆菌HCS08-005的耐酸耐胆盐能力，并应用发酵乳杆菌HCS08-005细胞裂解物，处理小鼠单核巨噬细胞RAW264.7和小鼠脾脏细胞，用酶联免疫吸附测定试剂盒检测各类炎症因子包括肿瘤坏死因子-α (tumor necrosis factor-α，TNF-α)、白细胞介素-2 (inter-leukin-2，IL-2)、白细胞介素-12 (inter-leukin-12，IL-12)、γ干扰素(interferon-γ，IFN-γ)的表达水平。结果 显示发酵乳杆菌HCS08-005有较好的耐逆性，能够耐受酸和胆盐环境到达肠道发挥作用。不同浓度的发酵乳杆菌HCS08-005细胞裂解物对小鼠脾脏细胞和巨噬细胞分泌炎症因子均有极显著影响(P<0.01)，在质量浓度为100 μg/g时，IL-2分泌量为421.49 pg/g，TNF-α分泌量为161.23 pg/g，IFN-γ分泌量为846.14 pg/g，IL-12分泌量为12.88 pg/g，因子水平极显著提高(P<0.01)。结论 在体外细胞试验中，发酵乳杆菌HCS08-005有较好的耐逆性，对体外细胞有免疫调节作用。     

A novel method for elimination of aflatoxin M1 in milk using Lactobacillus rhamnosus GG biofilm

This study aimed to develop a new method for detoxification of milk from aflatoxin M1 (AFM1) by using Lactobacillus rhamnosus GG biofilm. After inoculation of milk contaminated with AFM1 into L. rhamnosus GG biofilm, the unbound AFM1 was extracted and quantified by HPLC. The stability of the formed AFM1/biofilm complex using different AFM1 contamination levels of milk was also studied. We found that the percentages of bound AFM1 by L. rhamnosus GG biofilm reached up to 60.74%. While no significant difference in milk proteins content was observed after AFM1 binding, some changes in total dry matter and fat content were noticed.     

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition

Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.     

Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and bacteria (Lactobacillus plantarum)

Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. The concentration of GlcA in the apple cider co-fermented for 14 d with commercial S. cerevisiae and L. plantarum was 37.7 ± 1.7 mg/mL while a concentration of 62.8 ± 3.1 mg/mL was recorded for fermentation with P. kudriavzevii and L. plantarum, which was higher than the corresponding single yeast fermentation. The co-fermented apple cider revealed higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of 171.67 ± 0.79 µg trolox equivalents (TE)/mL using P. kudriavzevii and L. plantarum, compared to the control (143.89 ± 7.07 µg TE/mL) just using S. cerevisiae. Thus, the co-fermentation of S. cerevisiae and L. plantarum and P. kudriavzevii and L. plantarum provided a new strategy for the development of GlcA-enriched apple cider with enhanced antioxidant capacity.