Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

International Journal of Food Microbiology
Raffaella Di CagnoMarco Gobbetti

Abstract

Strains of Leuconostoc mesenteroides, Lactobacillus plantarum, Weissella soli/Weissella koreensis, Enterococcus faecalis, Pediococcus pentosaceus and Lactobacillus fermentum were identified from raw carrots, French beans and marrows by partial 16S rRNA gene sequence. L. plantarum M1, Leuc. mesenteroides C1 and P. pentosaceus F4 were selected based on the rates of growth and acidification in vegetable juice media, and used as the autochthonous mixed starter for the fermentation of carrots, French beans or marrows. An allochthonous starter, consisting of the same species, was also used for fermentation. A two-step fermentation process (1 day at 25 degrees C and 7 days at 15 degrees C) in brine (1% w/v) followed by storage at room temperature in olive oil until 40 days was set up. Unstarted vegetables subjected to the same treatments were used as the controls. Cell numbers of lactic acid bacteria in the started vegetables were ca. 10,000 (autochthonous starter) and 1000 (allochthonous starter) times higher than unstarted samples throughout the process. When fermented with the autochthonous starter, carrots, French beans or marrows were characterized by the rapid decrease of pH (<4.5), marked consumption of fermentable carbohydrate...Continue Reading

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Citations

Nov 9, 2011·Critical Reviews in Food Science and Nutrition·Shilpi Gupta, Nissreen Abu-Ghannam
May 7, 2013·Microbial Cell Factories·Carlo Giuseppe RizzelloMarco Gobbetti
Dec 3, 2014·International Journal of Food Microbiology·Cristina RiquelmeOldemiro A Rego
Nov 6, 2012·Food Microbiology·Raffaella Di CagnoMarco Gobbetti
Apr 6, 2012·Food Microbiology·Beatrice VitaliRaffaella Di Cagno
May 8, 2009·International Journal of Food Microbiology·Héctor RodríguezRosario Muñoz
Feb 17, 2009·International Journal of Food Microbiology·Raffaella Di CagnoMarco Gobbetti
Nov 26, 2008·International Journal of Food Microbiology·Raffaella Di CagnoMarco Gobbetti
May 15, 2012·Journal of Basic Microbiology·Francesca BorgoMaria Grazia Fortina
Apr 23, 2013·Journal of the Science of Food and Agriculture·Dorrit WoutersLuc De Vuyst
Jul 22, 2014·Journal of Food Science·Génesis Karendash González-QuijanoCésar Hernández-Rodríguez
Jun 14, 2014·Journal of the Science of Food and Agriculture·Hasan TangulerHuseyin Erten
Jul 16, 2015·Preparative Biochemistry & Biotechnology·Xue-Yi LiaoJun-Fang Lin
Oct 25, 2014·Biotechnology Research International·Manas Ranjan SwainRizwana Parveen Rani
May 8, 2015·Microbial Cell Factories·José Antonio CurielCarlo Giuseppe Rizzello
Apr 9, 2015·Frontiers in Microbiology·Vincenzina FuscoCharles M A P Franz
Aug 31, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Manel MechmecheMoktar Hamdi
Nov 28, 2019·Microorganisms·Annalisa RicciCamilla Lazzi
Oct 2, 2019·Environmental Microbiology Reports·Annabelle O YuMaria L Marco
Apr 20, 2018·Frontiers in Microbiology·Marco CampusRoberta Comunian
Nov 30, 2018·Food Science and Biotechnology·Xiaoxing YangLiming Zhao
Apr 15, 2018·Applied and Environmental Microbiology·Sander WuytsSarah Lebeer

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