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| | ARTICLES | Am. J. innov. res. appl. sci. Volume 11, Issue 1, Pages 37-41 (July 2020) |
| Research Article |
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American Journal of innovative
Research & Applied Sciences
Research & Applied Sciences
ISSN 2429-5396 (Online)
OCLC Number: 920041286
OCLC Number: 920041286
| HOME || ABOUT US || ARCHIVES || AIMS AND SCOP || AUTHORS || REVIEW|| SUBMIT MANUSCRIPT || EDITORIAL BOARD || CONTACT US |
| JUJY | VOLUME 11 | N° 1 | 2020 |
| Info-AJIRAS-® Journal ISSN 2429-5396 (Online) / Reference CIF/15/0289M |
American Journal of Innovative Research & Applied Sciences
Authors Contact
*Correspondant author and authors Copyright © 2020:
| Latifa Bousmaha 1* | Mohammed El yachioui 1| and | Mohammed Ouhssine 1 |
Affiliation.
1. Université Ibn Tofail | Faculté des sciences | Laboratoire de biotechnologie microbienne | Bp133, 14000 | Kenitra | MAROC |
This article is made freely available as part of this journal's Open Access: ID | Latifa-Ref.7-ajira190520 |
ABSTRACT
Background: The great challenge for the food industry is to produce suitable strain cultures for fermented products. Controlled fermentations using starter culture have allowed better control of the fermentation process and has prevented the spoilage of non-desirable microorganisms. Objectives: The aim of this work was the look of the application of a suitable selected starter with a minimum of microorganisms for fermented lemons, carrots at this stage and other products for future studies. Methods: Lactobacillus amylovorus and Candida guillermondii selected in previous studies were applied as a starter culture. Selection of strains as inoculum for fermentation of the plant material focused on rapid acidification, growth in low pH and tolerance to the high salt concentrations (10% to 15%of salt). Controlled fermentations were conducted at 10% of salt during 68 days. Cell counts (yeasts, lactic acid bacteria, TAMF, Coliforms), contents of organic acids, pH and ambient temperature were measured. Results: The content of organic acids increased to reach 1.4% for carrots and 2.3% for lemons at the end of fermentation. PH dropped during fermentation from 7,00 to 2.7 after 21 days for carrots and to 2 after 26 days for lemons. Conclusions: Candida guillermondii and Lactobacillus amylovorus used as a starter culture for the first time for lemons and carrots, allowed us to obtain stable products for 6 months. Homogeneous and satisfactory final hygienic quality was obtained. Coliforms were absent after seven days of fermentation, mesophilic flora strains were present at a low concentration at the end of fermentation. Final pH values, acid development and hygienic quality support the potential ofLactobacillus amylovorus and Candida guillermondii as a starter culture. The results may also lead toindustrial applications and the uses of the same starter culture for eventual products.
Keywords: starter culture, vegetables and fruits fermentation, carrots, lemons, L. amylovorus, C.guillermondi.
Background: The great challenge for the food industry is to produce suitable strain cultures for fermented products. Controlled fermentations using starter culture have allowed better control of the fermentation process and has prevented the spoilage of non-desirable microorganisms. Objectives: The aim of this work was the look of the application of a suitable selected starter with a minimum of microorganisms for fermented lemons, carrots at this stage and other products for future studies. Methods: Lactobacillus amylovorus and Candida guillermondii selected in previous studies were applied as a starter culture. Selection of strains as inoculum for fermentation of the plant material focused on rapid acidification, growth in low pH and tolerance to the high salt concentrations (10% to 15%of salt). Controlled fermentations were conducted at 10% of salt during 68 days. Cell counts (yeasts, lactic acid bacteria, TAMF, Coliforms), contents of organic acids, pH and ambient temperature were measured. Results: The content of organic acids increased to reach 1.4% for carrots and 2.3% for lemons at the end of fermentation. PH dropped during fermentation from 7,00 to 2.7 after 21 days for carrots and to 2 after 26 days for lemons. Conclusions: Candida guillermondii and Lactobacillus amylovorus used as a starter culture for the first time for lemons and carrots, allowed us to obtain stable products for 6 months. Homogeneous and satisfactory final hygienic quality was obtained. Coliforms were absent after seven days of fermentation, mesophilic flora strains were present at a low concentration at the end of fermentation. Final pH values, acid development and hygienic quality support the potential ofLactobacillus amylovorus and Candida guillermondii as a starter culture. The results may also lead toindustrial applications and the uses of the same starter culture for eventual products.
Keywords: starter culture, vegetables and fruits fermentation, carrots, lemons, L. amylovorus, C.guillermondi.
Corresponding author Author & Copyright Author © 2020: | Akoua Clarisse Kra 1* |. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the property of
Atlantic Center Research Sciences, and is protected by copyright laws CC-BY. See: http://creativecommons.org/licenses/by-nc/4.0/
| Latifa Bousmaha 1* | Mohammed El yachioui 1| and | Mohammed Ouhssine 1 |. Am. J. innov. res. appl. sci. 2020; 11(1):37-41.
| PDF FULL TEXT | | XML FILE | | Received | May 19, 2020 | | Accepted | July 06, 2020 | | Published | July 11, 2020 |