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Presence of lactic acid bacteria in wines from Southern Italy
Special Abstracts / Journal of Biotechnology 150S (2010) S1–S576
related bacteria, such as propionibacteria, bifidobacteria and lactic acid bacteria. The aim of this research was to evaluate the production of bioactive CLA isomers cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2 by Lactobacillus casei- and Lactobacillus plantarum- group strains isolated from raw milk traditional Italian ewe cheeses. A total of 30 strains were grown in MRS broth containing emulsifiers (e.g BSA, Tween 80), skim milk, or resuspended as resting cells in buffer system, all enriched with 0.5 mg ml-1 LA. After incubation at 30 - 37 ◦ C for 24 - 72 h, variable CLA concentrations were observed: interestingly, cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2, represented more than 90% of total CLA. In particular, some L. plantarum strains showed a production of about 200 g ml-1 of cis-9, trans-11 C18:2 isomer in skim milk. In general, CLA bioconversion from LA was strain dependent and greatly influenced by pre-cultivation system, medium and pH of cultivation, phase of growth or resting cell condition, as well as parameters of incubation. Based on the above results and due to the GRAS or probiotic status of many L. casei- and L. plantarum- group strains, some of them could represent good candidates to produce fermented milk/cheeses enriched in CLA or CLA ingredients. doi:10.1016/j.jbiotec.2010.09.358
S339
References Arihara, -K, 2006. Strategies for designing novel functional meat products. Meat-Science 74(1): 52nd International Congress of Meat Science and Technology.(52nd ICoMST, 13-18 August 2006 Dublin, Ireland, 219-229). Jiang, J., Bjorck, L., Fonden, R., 1998. Production of conjugated linoleic acid by dairy starter cultures. J. Appl. Microbiol. 85, 95–102. Kim, K.P., Rhee, C.H., Park, H.D., 2002a. Degradation of cholesterol by Bacillus subtilis SFF34 isolated from Korean traditional fermented flatfish. Lett. Appl. Microbiol. 35, 468–472. OMS (2003). Diet, Nutrition and the Prevention of chronic diseases. WHO Technical Report Series; 916. Pereira, D.I., Gibson, G.R., 2002. Effects of consumption of probiotics and prebiotics on serum lipid levels in humans. Crit. Rev. Biochem. Mol. Biol. 37, 259–281. USDA, 2000. US Department of Agricultura-US Department of Health and Human Services. Nutrition and your health: Dietary gudelines for Americans Homes and garden bulletin no.232. Washington DC: Governement University Press.
doi:10.1016/j.jbiotec.2010.09.359 [P-F.116] Presence of lactic acid bacteria in wines from Southern Italy E. Sorrentino, L. Tipaldi, S.J. Lombardi, B. Testa, P. Tremonte, M. Iorizzo ∗ DISTAAM-Università del Molise, Italy Keywords: wine; Oenococcus oeni; Lactobacillus plantarum; Malolactic fermentation
[P-F.115] Use of Bacteria to Improve Healthy Properties of Fatty Acids in Dry Cured-Meat Products Marta Gisbert, Lidia Tomás ∗ , Blanca Viadel, David Tomás Ainia Centro Tecnológico, Spain Keywords: bacteria; dry-cured; fatty acids; coprostanol; probiotics Introduction: The growing risk of obesity, cardiovascular diseases and some kind of cancer in the society has been related with diets rich in fat. Organisations, as OMS and USDA, are promoting healthy initiatives to prevent risk diseases consumption habits such as diets with low fatty acids mainly saturated fat and cholesterol (OMS, 2003, USDA, 2000). Meat products are one of the hot topics in the growing interest for healthy food products due to their composition (Fernández-Ginés et al. 2005). Innovate strategies are required to develop healthier meat products (Arihara, 2006). The aim of this project is to use bacteria to improve the fatty acid profile of dry fermented “salchichón”. Methods: We have focused in two bacterial abilities: transformation of the fatty acids on product and improvement of the serum lipid levels “in humans”. For first bioactivity a screening of bacteria able to transform cholesterol to coprostanol or to conjugate linoleic acid was developed (Kim et al., 2002a, Jiang et al., 1998). The second bioactivity was carried out through a selection of commercial probiotic bacteria able to assimilate cholesterol means of in vitro tests (Pereira et al., 2002). The selected “functional bacteria” were applied to elaborate “salchichón”. Effects on the fatty acid profile were evaluated. Results: A total of 115 lactic bacteria were isolated from fermented food. One positive bacteria strain was selected to produce coprostanol in vitro. Three commercial probiotic were selected to assimilate cholesterol. Four selected bacteria were used to elaborate “salchichón”. Bacteria showed compatibility with the dry-cured process. Discussion: Preliminary results suggest selected bacteria could be effectively utilized for meat fermentation to produce healthy meat products although there are interferences with other microorganisms responsible of the maturation (starters).
The study focused the attention on the presence of lactic acid bacteria (LAB) in samples of wine from Southern Italy. LAB play an important role in wines; in particular their malolactic fermentation produce additional flavours, reduce the acidity and improve the stability for ageing. Also, the glycosidase enzymatic activity can supply for liberation of grape-derived aroma compounds and can improve the sensory characters of wine. Therefore, the identification and the characterization of wine autochthonous LAB is very important in order to define a selected starter for wine-making. In this study LAB, isolated from different wines from Southern Italy, were identified by different conventional and innovative approaches. Phenotypic identification was obtained by the use of classical methods (Gram-staining, Catalase test, CO2 production, Fermentative profiles). Protein-fingerprinting method was used as an innovative approach for rapid identification of LAB; whole-cell proteins were analyzed by automated microfluidic technology. Previous methods allowed the identification of several bacterial species from wines including Oenococcus oeni, Lactobacillus plantarum and Lactobacillus brevis. The results obtained from conventional identification were confirmed by the proteomic study, which resulted a rapid and reproducible tool for bacterial identification. doi:10.1016/j.jbiotec.2010.09.360
related bacteria, such as propionibacteria, bifidobacteria and lactic acid bacteria. The aim of this research was to evaluate the production of bioactive CLA isomers cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2 by Lactobacillus casei- and Lactobacillus plantarum- group strains isolated from raw milk traditional Italian ewe cheeses. A total of 30 strains were grown in MRS broth containing emulsifiers (e.g BSA, Tween 80), skim milk, or resuspended as resting cells in buffer system, all enriched with 0.5 mg ml-1 LA. After incubation at 30 - 37 ◦ C for 24 - 72 h, variable CLA concentrations were observed: interestingly, cis-9, trans-11 C18:2 and trans-10, cis-12 C18:2, represented more than 90% of total CLA. In particular, some L. plantarum strains showed a production of about 200 g ml-1 of cis-9, trans-11 C18:2 isomer in skim milk. In general, CLA bioconversion from LA was strain dependent and greatly influenced by pre-cultivation system, medium and pH of cultivation, phase of growth or resting cell condition, as well as parameters of incubation. Based on the above results and due to the GRAS or probiotic status of many L. casei- and L. plantarum- group strains, some of them could represent good candidates to produce fermented milk/cheeses enriched in CLA or CLA ingredients. doi:10.1016/j.jbiotec.2010.09.358
S339
References Arihara, -K, 2006. Strategies for designing novel functional meat products. Meat-Science 74(1): 52nd International Congress of Meat Science and Technology.(52nd ICoMST, 13-18 August 2006 Dublin, Ireland, 219-229). Jiang, J., Bjorck, L., Fonden, R., 1998. Production of conjugated linoleic acid by dairy starter cultures. J. Appl. Microbiol. 85, 95–102. Kim, K.P., Rhee, C.H., Park, H.D., 2002a. Degradation of cholesterol by Bacillus subtilis SFF34 isolated from Korean traditional fermented flatfish. Lett. Appl. Microbiol. 35, 468–472. OMS (2003). Diet, Nutrition and the Prevention of chronic diseases. WHO Technical Report Series; 916. Pereira, D.I., Gibson, G.R., 2002. Effects of consumption of probiotics and prebiotics on serum lipid levels in humans. Crit. Rev. Biochem. Mol. Biol. 37, 259–281. USDA, 2000. US Department of Agricultura-US Department of Health and Human Services. Nutrition and your health: Dietary gudelines for Americans Homes and garden bulletin no.232. Washington DC: Governement University Press.
doi:10.1016/j.jbiotec.2010.09.359 [P-F.116] Presence of lactic acid bacteria in wines from Southern Italy E. Sorrentino, L. Tipaldi, S.J. Lombardi, B. Testa, P. Tremonte, M. Iorizzo ∗ DISTAAM-Università del Molise, Italy Keywords: wine; Oenococcus oeni; Lactobacillus plantarum; Malolactic fermentation
[P-F.115] Use of Bacteria to Improve Healthy Properties of Fatty Acids in Dry Cured-Meat Products Marta Gisbert, Lidia Tomás ∗ , Blanca Viadel, David Tomás Ainia Centro Tecnológico, Spain Keywords: bacteria; dry-cured; fatty acids; coprostanol; probiotics Introduction: The growing risk of obesity, cardiovascular diseases and some kind of cancer in the society has been related with diets rich in fat. Organisations, as OMS and USDA, are promoting healthy initiatives to prevent risk diseases consumption habits such as diets with low fatty acids mainly saturated fat and cholesterol (OMS, 2003, USDA, 2000). Meat products are one of the hot topics in the growing interest for healthy food products due to their composition (Fernández-Ginés et al. 2005). Innovate strategies are required to develop healthier meat products (Arihara, 2006). The aim of this project is to use bacteria to improve the fatty acid profile of dry fermented “salchichón”. Methods: We have focused in two bacterial abilities: transformation of the fatty acids on product and improvement of the serum lipid levels “in humans”. For first bioactivity a screening of bacteria able to transform cholesterol to coprostanol or to conjugate linoleic acid was developed (Kim et al., 2002a, Jiang et al., 1998). The second bioactivity was carried out through a selection of commercial probiotic bacteria able to assimilate cholesterol means of in vitro tests (Pereira et al., 2002). The selected “functional bacteria” were applied to elaborate “salchichón”. Effects on the fatty acid profile were evaluated. Results: A total of 115 lactic bacteria were isolated from fermented food. One positive bacteria strain was selected to produce coprostanol in vitro. Three commercial probiotic were selected to assimilate cholesterol. Four selected bacteria were used to elaborate “salchichón”. Bacteria showed compatibility with the dry-cured process. Discussion: Preliminary results suggest selected bacteria could be effectively utilized for meat fermentation to produce healthy meat products although there are interferences with other microorganisms responsible of the maturation (starters).
The study focused the attention on the presence of lactic acid bacteria (LAB) in samples of wine from Southern Italy. LAB play an important role in wines; in particular their malolactic fermentation produce additional flavours, reduce the acidity and improve the stability for ageing. Also, the glycosidase enzymatic activity can supply for liberation of grape-derived aroma compounds and can improve the sensory characters of wine. Therefore, the identification and the characterization of wine autochthonous LAB is very important in order to define a selected starter for wine-making. In this study LAB, isolated from different wines from Southern Italy, were identified by different conventional and innovative approaches. Phenotypic identification was obtained by the use of classical methods (Gram-staining, Catalase test, CO2 production, Fermentative profiles). Protein-fingerprinting method was used as an innovative approach for rapid identification of LAB; whole-cell proteins were analyzed by automated microfluidic technology. Previous methods allowed the identification of several bacterial species from wines including Oenococcus oeni, Lactobacillus plantarum and Lactobacillus brevis. The results obtained from conventional identification were confirmed by the proteomic study, which resulted a rapid and reproducible tool for bacterial identification. doi:10.1016/j.jbiotec.2010.09.360