Screening of lactic starter from Tunisian fermented vegetables and application for the improvement of caper (Capparis spinosa) fermentation through an experimental factorial design
| Autor: | Xavier Dousset, Samia Lakhal, Kaouther Zaafouri, Taroub Bouzaiene, Mokhtar Hamdi, Soumaya Massoudi, Manel Ziadi |
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| Přispěvatelé: | Université de Carthage - University of Carthage, UMR INRA-ENVN-ENITIAA Sécurité des Aliments et Microbiologie (SECALIM 1014), Institut National de la Recherche Agronomique (INRA), UMR 1014 SECurité des ALIments et Microbiologie, Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
[SDV]Life Sciences [q-bio]
Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Starter food Food science 030304 developmental biology 2. Zero hunger 0303 health sciences biology Chemistry Caper fermentation Capparis spinosa food and beverages 04 agricultural and veterinary sciences Factorial experiment biology.organism_classification 040401 food science food.food Experimental design Lactic acid Fermented vegetables Screening Fermentation Bacteria Lactobacillus plantarum Mesophile |
| Zdroj: | Annals of Microbiology Annals of Microbiology, Springer, 2019, 69 (13), pp.1373-1385. ⟨10.1007/s13213-019-01519-x⟩ |
| ISSN: | 1590-4261 1869-2044 |
| DOI: | 10.1007/s13213-019-01519-x⟩ |
| Popis: | Purpose This study aims at designing a lactic starter for caper fermentation isolated from Tunisian fermented vegetables to improve the process and produce consistent and high-quality product. Methods In this study, the lactic starter was isolated by exploring the lactic acid bacteria (LAB) of Tunisian artisanal fermented vegetables. Identification was carried out by partial 16S rRNA gene sequencing. Screening was based on salt tolerance and antagonistic activities against Escherichia coli ATCC 10536 and Enterococcus faecalis ATCC 10541. Caper fermentation was optimized through a full factorial experimental design (23), by exploring three factors: starter inoculum size, NaCl concentration, and acetate content. Differences in pH values, Total aerobic mesophilic bacteria and LAB counts between the beginning and end of fermentation are selected as responses and corresponding regression coefficients were calculated. Results The lactic microbiota is mainly represented by Lactobacillus plantarum group. Based on salt tolerance and antimicrobial activity, the strain Lactobacillus plantarum F3 was selected as starter for caper fermentation. The effect of NaCl concentration, acetate content, and inoculum size on acidity, total aerobic mesophilic bacteria count, and LAB count after 1 week and 1 month of caper fermentation was studied. Depending on the fermentation time, either 1 week or 1 month, the initial conditions should comprise 0% acetate, 108 CFU/mL inoculum, and 5% NaCl for 1 week against 5% acetate, 107 CFU/mL inoculum, and 10% NaCl for 1 month lasting caper fermentation. A protocol for caper fermentation was set up ensuring hygienic quality and LAB viability. Conclusion Lb. plantarum F3 was selected as lactic starter for caper fermentation, and initial fermentation conditions were optimized through a full factorial design. This work has shown loss in LAB viability after 1 week of fermentation. Based on results obtained, an optimized fermentation protocol was set up. This protocol ensures LAB survival and high hygienic quality of the product. |
| Databáze: | OpenAIRE |
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