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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production01:25

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Fermentation01:29

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Yeasts from autochthonal cheese starters: technological and functional properties.

A Binetti1, M Carrasco, J Reinheimer

  • 1Instituto de Lactología Industrial (INLAIN, UNL - CONICET), Santa Fe, Argentina.

Journal of Applied Microbiology
|April 23, 2013
PubMed
Summary
This summary is machine-generated.

This study identified 20 yeasts from Argentine cheese starters, revealing promising technological and functional properties for potential use as probiotics or co-starters in dairy production.

Keywords:
dairy starter yeastsdairy yeastsprobiotic yeastsyeast characterizationyeast identification

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Area of Science:

  • Dairy Microbiology
  • Food Science
  • Yeast Biotechnology

Background:

  • Autochthonous yeasts play a crucial role in the fermentation and flavor development of traditional cheeses.
  • Understanding the technological and functional properties of these yeasts is essential for optimizing cheese production and exploring novel applications.

Purpose of the Study:

  • To identify and characterize yeasts isolated from autochthonous cheese starters in Argentina.
  • To evaluate their technological properties, including growth under various conditions and enzymatic activities.
  • To assess their functional properties, such as gastrointestinal survival, aggregation, and antimicrobial potential.

Main Methods:

  • Yeast isolation from autochthonous cheese starters.
  • Identification using 26S rDNA gene sequencing and Random Amplified Polymorphic DNA (RAPD) analysis.
  • Evaluation of growth parameters (temperature, pH, NaCl, lactic acid), proteolytic and lipolytic activities.
  • Assessment of functional traits: simulated gastrointestinal digestion survival, hydrophobicity, auto- and co-aggregation, and antimicrobial activity against pathogens.

Main Results:

  • Kluyveromyces marxianus was the predominant species, with other identified species including Saccharomyces cerevisiae, Clavispora lusitaniae, Kluyveromyces lactis, and Galactomyces geotrichum.
  • All identified yeast strains demonstrated robust growth at pH 4.7-5.5 and temperatures between 15-35°C, with tolerance to 10% NaCl and 3% lactic acid.
  • Eight isolates exhibited proteolytic activity, and four showed lipolytic activity. All strains displayed high resistance to simulated gastrointestinal digestion, moderate hydrophobicity, and variable aggregation capabilities. No antimicrobial activity against tested pathogens was observed.

Conclusions:

  • Several yeast strains isolated from Argentine autochthonous cheese starters possess significant technological and functional properties.
  • These strains, particularly Kluyveromyces marxianus, represent promising candidates for application as probiotics or co-starters in the dairy industry.
  • This research provides the first comprehensive identification and characterization of yeasts from autochthonous cheese starters in Argentina, paving the way for future dairy innovation.