The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

International Journal of Food Microbiology

Volumn 207, Issue , 2015, Pages 109-118

  Juvonen, Riikka ^a   Honkapää, Kaisu ^a   Maina, Ndegwa H ^b   Shi, Qiao ^b   Viljanen, Kaarina ^a   Maaheimo, Hannu ^a   Virkki, Liisa ^b   Tenkanen, Maija ^b   Lantto, Raija ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Carrot (Daucus carota L.); Dextran; Fermentation; Lactic acid bacteria; Texture; Glucan

Indexed keywords

BETA GLUCAN; DEXTRAN; EXOPOLYSACCHARIDE; LEVAN; WATER; BACTERIAL POLYSACCHARIDE;

ACIDIFICATION; AEROBIC FERMENTATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CARROT; FLOW KINETICS; LACTIC ACID BACTERIUM; LACTOBACILLUS; LEUCONOSTOC; NONHUMAN; PH; SCREENING; STRUCTURE ANALYSIS; WEISSELLA; CHEMISTRY; FERMENTATION; FOOD ANALYSIS; FOOD CONTROL; FOOD HANDLING; HUMAN; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; PROCEDURES; SENSATION;

DAUCUS CAROTA;

DAUCUS CAROTA; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLALES; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SENSATION;

EID: 84930198224     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.031     Document Type: Article

References (51)

1. Abbott D., Weigel H. Studies on dextrans and dextranases. Part VI. Type and degree of branching in two dextrans. J. Chem. Soc. C Org. 1966, 816-820.
2. Amari M., Arango L.F., Gabriel V., Robert H., Morel S., Moulis C., Gabriel B., Remaud-Siméon M., Fontagné-Faucher C. Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough. Appl. Microbiol. Biotechnol. 2013, 97:5413-5422.
3. Analytica-EBC Moisture With Oven Method. 4.2 2008, Verlag Hans Carl Getränke-Fachverlag, Nürnberg.
4. Analytica-EBC Total Nitrogen of Barley: Kjehldahl Method. 3.3.1 2008, Verlag Hans Carl Getränke-Fachverlag, Nürnberg.
5. AOAC (Association of Official Analytical Chemists) method 923.03 Ash of flour. Official Methods of Analysis of the Association of Official Analytical Chemists 1990, AOAC, Washington, D.C. 15th ed.
6. Bounaix M.S., Gabriel V., Morel S., Robert H., Rabier P., Remaud-Simeon M., Fontagne-Faucher C. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria. J. Agric. Food Chem. 2009, 57:10889-10897.
7. Bozonnet S., Dols-Laffargue M., Fabre E., Pizzut S., Remaud-Simeon M., Monsan P., Willemot R.M. Molecular characterization of DSR-E, an α-1,2 linkage-synthesizing dextransucrase with two catalytic domains. J. Bacteriol. 2002, 184:5753-5761.
8. CÔté G.L., Robyt J.F. The formation of α-d-(1→3) branch linkages by an exocellular glucansucrase from Leuconostoc mesenteroides NRRL B-742. Carbohydr. Res. 1983, 119:141-156.
9. CÔté G.L., Skory C.D. Cloning, expression, and characterization of an insoluble glucan-producing glucansucrase from Leuconostoc mesenteroides NRRL B-1118. Appl. Microbiol. Biotechnol. 2012, 93:2387-2394.
10. Di Cagno R., De Angelis M., Limitone A., Minervini F., Carnevali P., Corsetti A., Gänzle M., Ciati R., Gobbetti M. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agric. Food Chem. 2006, 54:9873-9881.
11. Di Cagno R., Surico R.F., Paradiso A., De Angelis M., Salmon J.-C., Buchin S., De Gara L., Gobbetti M. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int. J. Food Microbiol. 2008, 128:473-483.
12. Di Cagno R., Minervini G., Rizzello C.G., De Angelis M., Gobbetti M. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiol. 2011, 28:1062-1071.
13. Di Cagno R., Coda R., De Angelis M., Gobbetti M. Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol. 2013, 33:1-10.
14. Dickson-Spillmann M., Siegrist M., Keller C. Attitudes toward chemicals are associated with preference for natural food. Food Qual. Prefer. 2011, 22:149-156.
15. Dols-Lafargue M., Lee H.Y., Le Marrec C., Heyraud A., Chambat G., Lonvaud-Funel A. Characterization of gtf, a glucosyltransferase gene in the genomes of Pediococcus parvulus and Oenococcus oeni, two bacterial species commonly found in wine. Appl. Environ. Microbiol. 2008, 74:4079-4090.
16. Dueñas M., Rodriguez M.A., Tejero P., Franco G., Espartero J.L., Irastorza A., Gil A. Structural analysis of the exopolysaccharide produced by Pediococcus damnosus 2.6. Carbohydr. Res. 1997, 303:453-458.
17. Dueñas M., Munduate A., Perea A., Irastorza A. Exopolysaccharide production by Pediococcus damnosus 2.6 in a semidefined medium under different growth conditions. Int. J. Food Microbiol. 2003, 87:113-120.
18. Erten H. Metabolism of fructose as an electron acceptor by Leuconostoc mesenteroides. Process Biochem. 1998, 33:735-739.
19. Funane K., Ishii T., Matsushita M., Hori K., Mizuno K., Takahara H., Kitamura Y., Kobayashi M. Water-soluble and water insoluble glucans produced by Escherichia coli recombinant dextransucrases from Leuconostoc mesenteroides NRRL B-512F. Carbohydr. Res. 2001, 334:19-25.
20. Galle S., Schwab C., Arendt E.K., Gänzle M.G. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs. J. Agric. Food Chem. 2010, 58:5834-5841.
21. Garai-Ibabe G., Areizaga J., Aznar R., Elizaquivel P., Prieto A., Irastorza A., Dueñas M.T. Screening and selection of 2-branched (1,3)-beta-d-glucan producing lactic acid bacteria and exopolysaccharide characterization. J. Agric. Food Chem. 2010, 58:6149-6156.
22. Gardner N.J., Savard T., Obermeier P., Caldwell G., Champagne C.P. Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures. Int. J. Food Microbiol. 2001, 64:261-275.
23. ISO 6658 Sensory analysis. General Guidance 1985, 14.
24. ISO 8589 Sensory analysis. General Guidance for the Design of Test Rooms 1988, 9.
25. Januszewska R., Pieniak Z., Verbeke W. Food choice questionnaire revisited in four countries. Does it still measure the same?. Appetite 2011, 57:94-98.
26. Karovicová J., Kohajdová Z. Lactic acid fermented vegetable juices. Hortic. Sci. 2003, 30:152-158.
27. Katina K., Maina N.H., Juvonen R., Flander L., Johansson L., Virkki L., Tenkanen M., Laitila A. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 2009, 26:734-743.
28. Kralj S., Stripling E., Sanders P., van Geel-Schutten G.H., Dijkhuizen L. Highly hydrolytic reuteransucrase from probiotic Lactobacillus reuteri strain ATCC 55730. Appl. Environ. Microbiol. 2005, 71:3942-3950.
29. Laitila A., Saarela M., Kirk L., Siika-Aho M., Haikara A., Mattila-Sandholm T., Virkajärvi I. Malt sprout extract medium for cultivation of Lactobacillus plantarum protective cultures. Lett. Appl. Microbiol. 2004, 39:336-340.
30. Laitila A., Wilhelmson A., Kotaviita E., Olkku J., Home S., Juvonen R. Yeasts in an industrial malting ecosystem. J. Ind. Microbiol. Biotechnol. 2006, 33:953-966.
31. Lawless H.T., Heymann H. Sensory Evaluation of Foods: Principles and Practices 2010, 596. Springer, New York. second ed.
32. Liu C., Lu J., Lu L., Liu Y., Wang F., Xiao M. Isolation, structural characterization and immunological activity of an exopolysaccharide produced by Bacillus licheniformis 8-37-0-1. Bioresour. Technol. 2010, 101:5528-5533.
33. Maina N.H. Structure and Macromolecular Properties of Weissella Confusa and Leuconostoc Citreum Dextrans With a Potential Application in Sourdough (Dissertation). http://www.ethesis.helsinki.fi.
34. Maina N.H., Tenkanen M., Maaheimo H., Juvonen R., Virkki L. NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa. Carbohydr. Res. 2008, 343:1446-1455.
35. Maina N.H., Virkki L., Pynnönen H., Maaheimo H., Tenkanen M. Structural analysis of enzyme-resistant isomaltooligosaccharides reveals the elongation of α-(1→ 3)-linked branches in Weissella confusa dextran. Biomacromolecules 2011, 12(2):409-418.
36. Mårtensson O., Dueñas-Chasco M., Irastorza A., Öste R., Holst A. Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis G-77, in an oat-based, nondairy medium. Lebensm. Wiss. Technol. 2003, 36:353-357.
37. Mårtensson O., Björklund M., Lambo A.M., Dueñas-Chasco M., Irastorza A., Holst O., Norin E., Welling G., Öste R., Önning G. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans. Nutr. Res. 2005, 25:429-442.
38. Morales-Arrieta S., Rodríguez M.E., Segovia L., López-Munguía A., Olvera-Carranza C. Identification and functional characterization of levS, a gene encoding for a levansucrase from Leuconostoc mesenteroides NRRL B-512F. Gene 2006, 376:59-67.
39. Olvera C., Centeno-Leija S., Lopez-Munguía A. Structural and functional features of fructansucrases present in Leuconostoc mesenteroides ATCC 8293. Antonie Van Leeuwenhoek 2007, 92:11-20.
40. Pakarinen A., Maijala P., Stoddard F.L., Santanen A., Tuomainen P., Kymäläinen M., Viikari L. Evaluation of annual bioenergy crops in the boreal zone for biogas and ethanol production. Biomass Bioenergy 2011, 35:3071-3078.
41. Park K.-Y., Kim B.H. Lactic acid bacteria in vegetable fermentations. Lactic Acid Bacteria: Microbiological and Functional Aspects 2011, 187-212. CRC Press, Boca Raton, FL, USA. fourth ed. S. Lahtinen, S. Salminen, A.C. Ouwehand, A. von Wright (Eds.).
42. Ruãs-Madiedo P., Salazar N., de los Reyes-Gavilán C.G. Biosynthesis and chemical composition of exopolysaccharides produced by lactic acid bacteria. Bacterial Polysaccharides: Current Innovations and Future Trends 2009, 279-310. Caister Academic Press, Norfolk, UK. M. Ullrich (Ed.).
43. Shukla S., Goyal A. 16S rRNA-based identification of a glucan-hyperproducing Weissella confusa. Enzyme Research 2011, 1-10.
44. Tieking M., Korakli M., Ehrmann M.A., Gänzle M.G., Vogel R.F. In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Appl. Environ. Microbiol. 2003, 69:945-952.
45. Tirtaatmadja V., Dunstan D.E., Boger D.V. Rheology of dextran solutions. J. Non-Newtonian Fluid Mech. 2001, 97:295-301.
46. Velasco S., Årsköld E., Paese M., Grage A., Irastorza A., Rådström P., van Niel E.W.J. Environmental factors influencing growth of and exopolysaccharide formation by Pediococcus parvulus 2.6. Int. J. Food Microbiol. 2006, 111:252-258.
47. Velasco S.E., Areizaga J., Irastorza A., Dueñas M.T., Santamaria A., Muñoz M.E. Chemical and rheological properties of the β-glucan produced by Pediococcus parvulus 2.6. J. Agric. Food Chem. 2009, 57:1827-1834.
48. Waldherr F.W., Vogel R.F. Commercial exploitation of homoexopolysaccharides in non-dairy food systems. Bacterial Polysaccharides: Current Innovations and Future Trends 2009, 313-329. Caister Academic Press, Norfolk, UK. M. Ullrich (Ed.).
49. Werning M.L., Ibarburu I., Dueñas M.T., Irastorza A., Navas J., López P. Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of β-d-glucan-producing bacteria in foods and beverages. J. Food Prot. 2006, 69:161-169.
50. WHO Diet, nutrition and prevention of chronic diseases. Geneva: FAO/WHO Expert Consultation, Report No.: 916 2003.
51. Williams P.A., Phillips G.O. Introduction to food hydrocolloids. Handbook of Hydrocolloids 2009, 1-22. Woodhead Publishing Limited, Cambridge, UK. second ed. G.O. Phillips, P.A. Williams (Eds.).