**10. Production of LAB cells and inhibitory compounds**

## **10.1. Growth medium**

164 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

2002; Zannini et al., 2009).

**8.4. Enhancement of a specific nutrient** 

delivering the vitamins to the human body.

incubate and observe the production of gas at the top of the tube, which is a good indicator of the yeast activity. Ogunbanwo et al. (2008) isolated LAB from retted cassava and studied the effects of lactic acid bacteria as a starter co-culture in combination with *S. cerevisiae* in order to produce cassava-wheat bread. The improvement in the nutritional contents, physical properties and the extension of the shelf life were reported. Bread produced using *L. acidophilus* and *L. brevis* had the highest acceptability on average in relation to the bread produced with other strains of LAB. The use of LAB in bread in terms of improving the quality of wheat bread, bread volume and crumb structure has been reported (Clarke et al.,

LAB fermentation in dough has been approved for enhancing the nutritional value and digestibility of bread. Vitamin B, organic acids and the free amino acids produced through the fermentation of LAB can enhance the nutrients' presence in bread. The human body cannot synthesize B-group vitamins and this is why the body needs an external source of the vitamins. Certain LAB has been proven to synthesize B-group vitamins during the fermentation of foods; at the same time, LAB are considered to be the perfect vehicle for

There are reports about the production of B-group vitamins by LAB isolates. Keuth and Bisping (1993) described the production of Riboflavin (Vitamin B 2) by *Streptococcus* and *Enterococcus* isolated from tempeh (Indonesian fermented food). Folates were observed to be produced by *L. plantarum* in low amounts (Sybesma et al., 2003). Vitamin B 12 (Cobalamin) was also produced by *L. reuteri* as well as the other groups of vitamin B (Santos et al., 2008). LAB enzymatic activity by proteases that take place during dough fermentation will release small peptides and free amino acids, which are considered to be important nutrients that should be present in bread in high quantities (Thiele et al., 2002). Essential amino acids, including lysine, threonine, phenylalanine and valine were reported to be produced by LAB (Gerez et al., 2006). The enzymes produced by LAB including amylases, proteases, phytases and lipases improve the food quality through the hydrolysis of polysaccharides, proteins, phytates and lipids. Anti-nutrients such as phytic acid and tannins can be reduced by LAB fermentation in food, leading to increased sensory properties of the bread (Chelule et al., 2010). The growth of fungi in food materials can cause the synthesis of allergenic spores and hazardous mycotoxins, which will lead to the reduction of the nutritional value of food stuffs. Adding 4% of fermented sourdough to the white wheat flour improved the texture and physical sensation of the bread. Furthermore, it enhanced the free amino acids, protein

Lactic acid bacteria were reported as being used as a starter culture or co-culture in the bread industry with success in terms of survivability in dough (Lavermicocca et al., 2000;

digestibility, phytase and antioxidant activities (Rizzello et al., 2010).

**9. Starter cultures for the bread industry** 

The growth of LAB and the production of antifungal compounds are largely affected by the food matrix itself (Helander, 1997). Most of the studies regarding the antifungal activity of LAB were done using the universal MRS agar. As demonstrated earlier, there are few studies that evaluate the ability of LAB isolates to produce the active compounds in non-defined media as well as few *in situ* studies. The challenge for the food industry is the need for the high production of biomass and the bioactive compounds using an inexpensive fermentation growth medium. A defined medium is all well and necessary for laboratory screening purposes but it is not suitable for heavy industrial plant. The question here is whether the selected LAB can produce the biomass and maintain the antifungal activity. In our laboratory, *L. fermentum* Te007, *Pediococcus pentosaceus* Te010, *L. pentosus* G004 and *L. paracasi* D5 were used to ferment white bread dough and they maintained the antifungal activity, as detected using MRS agar, indicating that these isolates produced the antifungal compounds in the bread dough (Muhialdin et al., 2011a). *Pediococcus pentosaceus* Te010 was further investigated for its ability to grow in formulated media from plant extracts supplemented with the basic growth needs of LAB, such as vitamins, carbohydrates, nitrogen sources and salts. The results indicated that the selected isolate was able to grow in the formulated media and maintain the production of the antifungal activity but, unfortunately, the compounds have not yet been characterized (unpublished data).

### **10.2. Growth conditions**

The growth conditions of any microbe are the key to success during the fermentation process. As for LAB, the generally optimum temperature for growth is 37 °C for 48 h in anaerobic conditions. This is not exactly what can be applied for the production of antagonistic fungal inhibitor compounds. Some of the LAB are psychrophilic and prefer low temperatures for their growth while others are thermophilic and prefer high temperatures for their growth. This should be considered as a significant factor because the optimum growth temperature has a significant impact on the production of antifungal compounds. As well as temperature, the incubation time has a significant effect on the production of antifungal compounds with respect to the availability of nutrients in the growth medium and the production of primary or secondary metabolites.

### **11. Future research**

The high demand by consumers for foods free of chemical preservatives has led to increasing amounts of research to provide alternatives for these chemicals. LAB provides technologically practicable alternatives for the replacement of chemical preservatives. The achievement of selecting LAB as starter cultures or co-cultures in fermentation processes can improve the desired properties of bread, at the same time providing consumers with new chemical-free foods. There is a need to study the interaction between the food matrix and the kinetics of the starter culture of LAB in bread; such studies will contribute to the bread industry by increasing the yield of the antifungal and nutritional compounds produced by LAB. Besides using the LAB cells in bread formulations, the use of the supernatant of LAB should be considered, especially the supernatant of LAB that are grown in non-conventional media such as plant extract and other cheap materials. Additional studies on the contribution of bioactive molecules to the quality and shelf life of foods will surely widen the use of LAB strains as a novel bio-control strategy in bakery products.

Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread 167

Abellana, M. L., Torres, V. S. and A. J. Ramos. 1997. Caracterizacio´n de diferentesproductos

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**13. References** 

### **12. Conclusion**

LAB can be used as a starter culture or a co-culture in the bread industry to enhance the sensory properties of bread and extend the shelf life. The nutritional value of the bread is enhanced due to the production of free amino acids, organic acids and a variety of Group-B vitamins. The antifungal compounds produced by LAB are important for the food industry for replacing or reducing the use of chemical preservatives. Several methods have been developed to determine the antifungal activity of the cells and the free cell supernatant. Natural sources of food preservatives - especially LAB - are important and reflect one possibility for fulfilling the needs of modern consumers of bakery products that are free of chemicals. Challenges are evident in finding new and novel isolates of LAB that can be applied in bread and which do not affect the activity of the yeast or inhibit their growth. Future works should consider the use of the LAB supernatant as well as the cells because the active compounds can be present in the supernatant. Inexpensive media are also important for high-scale industry, especially the use of plant extracts that are rich in carbohydrates and which can be supplied in bulk over the course of the year.

### **Author details**

Belal J. Muhialdin and Nazamid Saari *Universiti Putra Malaysia (UPM), Malaysia* 

Zaiton Hassan *Universiti Sains Islam Malaysia (USIM), Malaysia* 

### **13. References**

166 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

The high demand by consumers for foods free of chemical preservatives has led to increasing amounts of research to provide alternatives for these chemicals. LAB provides technologically practicable alternatives for the replacement of chemical preservatives. The achievement of selecting LAB as starter cultures or co-cultures in fermentation processes can improve the desired properties of bread, at the same time providing consumers with new chemical-free foods. There is a need to study the interaction between the food matrix and the kinetics of the starter culture of LAB in bread; such studies will contribute to the bread industry by increasing the yield of the antifungal and nutritional compounds produced by LAB. Besides using the LAB cells in bread formulations, the use of the supernatant of LAB should be considered, especially the supernatant of LAB that are grown in non-conventional media such as plant extract and other cheap materials. Additional studies on the contribution of bioactive molecules to the quality and shelf life of foods will surely widen the use of LAB strains as a novel bio-control strategy in bakery

LAB can be used as a starter culture or a co-culture in the bread industry to enhance the sensory properties of bread and extend the shelf life. The nutritional value of the bread is enhanced due to the production of free amino acids, organic acids and a variety of Group-B vitamins. The antifungal compounds produced by LAB are important for the food industry for replacing or reducing the use of chemical preservatives. Several methods have been developed to determine the antifungal activity of the cells and the free cell supernatant. Natural sources of food preservatives - especially LAB - are important and reflect one possibility for fulfilling the needs of modern consumers of bakery products that are free of chemicals. Challenges are evident in finding new and novel isolates of LAB that can be applied in bread and which do not affect the activity of the yeast or inhibit their growth. Future works should consider the use of the LAB supernatant as well as the cells because the active compounds can be present in the supernatant. Inexpensive media are also important for high-scale industry, especially the use of plant extracts that are rich in

carbohydrates and which can be supplied in bulk over the course of the year.

**11. Future research** 

products.

**12. Conclusion** 

**Author details** 

*Malaysia* 

*Malaysia* 

Zaiton Hassan

Belal J. Muhialdin and Nazamid Saari *Universiti Putra Malaysia (UPM),* 

*Universiti Sains Islam Malaysia (USIM),* 


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**Chapter 7** 

© 2013 Buruleanu et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

and reproduction in any medium, provided the original work is properly cited.

**Fermentation of Vegetable Juices by** 

Iuliana Manea, Daniela Avram and Carmen Leane Nicolescu

Probiotics foods represent one of the largest sectors in functional food markets. Most of the available probiotic products are some form of dairy, despite the continuous growth of the non-dairy probiotic sector, with products like soy-based drinks, fruit-based foods, and other cereal-based products. Both non-dairy (in general) and soy-based probiotic products represent a huge growth potential for the food industry, and may be widely explored through the development of new ingredients, processes, and products. For this purpose, new studies must be carried out to: test ingredients, explore more options of media that have not yet been industrially utilized, reengineer products and processes, towards potentially meet the demands of lactose-intolerant and vegetarian consumers for new

Lactic acid bacteria are among the most important probiotic microorganisms typically associated with the human gastrointestinal tract. Traditionally, lactic acid bacteria have been classified on the basis of phenotypic properties, e.g. morphology, mode of glucose fermentation, growth at different temperatures, lactic acid configuration, and fermentation of various carbohydrates. However some species, like the so-called *Lactobacillus acidophilus*  group and some bifidobacteria, are not readily distinguishable by phenotypic characteristics [2]. From the physiological point of view, *Lactobacillus acidophilus* strains were characterized as lactic acid bacteria with strictly homofermentative metabolism (> 85% lactic acid). The hexoses are preferential fermented via Embden – Meyerhof – Parnas (EMP), (as the strains produce aldolase and phosphoketolase), and only then the pentoses and gluconate are fermented. LAB of the *Lactobacillus acidophilus* group *as* well as of the *Bifidobacterium* group isolated from the human faeces or intestine are thought to have beneficial effects on health

*Lactobacillus Acidophilus* **LA-5** 

Lavinia Claudia Buruleanu, Magda Gabriela Bratu,

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nourishing and palatable probiotic products [1].

being thus considered to be probiotic bacteria [3].

http://dx.doi.org/10.5772/51309

**1. Introduction** 
