scholarly journals Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

2020 ◽  
Vol 36 (12) ◽  
Author(s):  
Anneloes E. Groenenboom ◽  
John Shindano ◽  
Nachimuka Cheepa ◽  
Eddy J. Smid ◽  
Sijmen E. Schoustra
Keyword(s):  
Fermented Milk ◽  
Shannon Index ◽  
Lag Phase ◽  
Milk Product ◽  
Physico Chemical ◽  
Significant Difference ◽  
Set Up ◽  
Rural Zambia ◽  
Fermented Milk Product ◽  
Over Time

AbstractMabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented. Therefore, we aimed at determining the effect of fermentation vessels and types of back-slopping on acidification and microbial communities during fermentation. A series of fifteen experiments using two types of fermentation vessels (plastic buckets and calabashes) in combination with different types of back-slopping (no back-slopping, passive back-slopping, and active back-slopping) were set up at a field site in rural Zambia. In each of the fifteen fermentations we analysed acidification rate of traditional Mabisi fermentation and bacterial diversity over time. No significant difference was found in terms of microbial diversity during and at the end of fermentation between fermentations performed in buckets or previously used calabashes. Bacterial communities in general decreased in diversity over time, where the drop in pH correlated with a decrease in Shannon Index. In case of active back-slopping, the pH drop started right after inoculation while in the no back-slopping and passive back-slopping fermentations, there was a clear lag phase before acidification started. All experimental series resulted in a microbial community dominated by Lactococcus lactis and a Shannon Index, as a measure for diversity, between 0.6 and 2.0. The use of plastic buckets for Mabisi fermentation can be a valuable alternative to the use of calabashes as this study showed no biological and physico-chemical differences between Mabisi resulting from both fermentation vessels, although the reason for perceived differences should be further investigated.

scholarly journals Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Anne-Sophie Alvarez ◽  
Julien Tap ◽  
Isabelle Chambaud ◽  
Stéphanie Cools-Portier ◽  
Laurent Quinquis ◽  
...  
Keyword(s):  
Gut Microbiota ◽  
Gut Microbiome ◽  
Fermented Milk ◽  
Functional Enrichment ◽  
Milk Product ◽  
Shotgun Metagenomics ◽  
Test Product ◽  
Product Consumption ◽  
Significant Difference ◽  
Fermented Milk Product

Abstract Many clinical studies have evaluated the effect of probiotics, but only a few have assessed their dose effects on gut microbiota and host. We conducted a randomized, double-blind, controlled intervention clinical trial to assess the safety (primary endpoint) of and gut microbiota response (secondary endpoint) to the daily ingestion for 4 weeks of two doses (1 or 3 bottles/day) of a fermented milk product (Test) in 96 healthy adults. The Test product is a multi-strain fermented milk product, combining yogurt strains and probiotic candidate strains Lactobacillus paracasei subsp. paracasei CNCM I-1518 and CNCM I-3689 and Lactobacillus rhamnosus CNCM I-3690. We assessed the safety of the Test product on the following parameters: adverse events, vital signs, hematological and metabolic profile, hepatic, kidney or thyroid function, inflammatory markers, bowel habits and digestive symptoms. We explored the longitudinal gut microbiota response to product consumption and dose, by 16S rRNA gene sequencing and functional contribution by shotgun metagenomics. Safety results did not show any significant difference between the Test and Control products whatever the parameters assessed, at the two doses ingested daily over a 4-week-period. Probiotic candidate strains were detected only during consumption period, and at a significantly higher level for the three strains in subjects who consumed 3 products bottles/day. The global structure of the gut microbiota as assessed by alpha and beta-diversity, was not altered by consumption of the product for four weeks. A zero-inflated beta regression model with random effects (ZIBR) identified a few bacterial genera with differential responses to test product consumption dose compared to control. Shotgun metagenomics analysis revealed a functional contribution to the gut microbiome of probiotic candidates.

scholarly journals Feasibility of using sodium alginate for improving structural quality of sweet dahi

2016 ◽  
Vol 45 (2) ◽  
pp. 66-72
Author(s):  
MN Islam ◽  
S Arefin ◽  
MAH Sarker ◽  
S Akhter ◽  
R Habib
Keyword(s):  
Sodium Alginate ◽  
Nutritional Value ◽  
Control Sample ◽  
Fermented Milk ◽  
Structural Quality ◽  
Milk Product ◽  
Significant Difference ◽  
Therapeutic Properties ◽  
Fermented Milk Product

Dahi is a popular fermented milk product with higher nutritional value and significant therapeutic properties. The objective of the present study was to use sodium alginate as stabilizer to monitor the feasibility of using for improving structural quality of sweet dahi. Dahi were prepared using 0.4%, 0.6%, 0.8% and 1% sodium alginate. One control sample was made with no stabilizer to judge the other treated samples. All the samples were analyzed for organoleptic and chemical qualities .Significant difference was found in case of smell & taste score (p<0.05), body & consistency (p<0.01), color (p<0.01). Highest (p<0.05) smell and taste score was found at 0.6% sodium alginate treated dahi. In case of body & consistency 0.6% sodium alginate showed better results.  In case of color, 0.6% level of sodium alginate (p<0.01) showed nearly similar result as dahi with no sodium alginate. Significant (p<0.01) differences were found among the treatments in case of composition of dahi samples, except for the fat content, which showed insignificant (p>0.05) difference. Total solids, ash and protein content of dahi samples were increased after addition of sodium alginate. From the above analysis 0.6% sodium alginate was found to be better and it can be concluded that sodium alginate can be used as stabilizer to improve the structural quality of dahi.Bang. J. Anim. Sci. 2016. 45 (2): 66-72

Development of sourdough for the production of fermented milk product " Ayran"

2020 ◽  
pp. 48-50
Author(s):  
I.V. Rozhkova ◽  
◽  
A.V. Begunova ◽  
T.I. Shirshova ◽  
Yu. I. Krysanova ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

Predicting the Behavior of Escherichia coli Introduced as a Postprocessing Contaminant in Shrikhand, a Traditional Sweetened Lactic Fermented Milk Product

2001 ◽  
Vol 64 (4) ◽  
pp. 462-469 ◽  
Author(s):  
A. JAGANNATH ◽  
M. N. RAMESH ◽  
M. C. VARADARAJ
Keyword(s):  
Escherichia Coli ◽  
Response Surface ◽  
Storage Period ◽  
Fermented Milk ◽  
Behavioral Pattern ◽  
Milk Product ◽  
Initial Inoculum ◽  
E Coli ◽  
And Storage ◽  
Fermented Milk Product

The increasing popularity of traditional milk-based foods has placed emphasis on the need for microbial safety in food-chain establishments, as there are ample possibilities for foodborne pathogens to occur as postprocessing contaminants. The behavioral pattern of an enterotoxigenic strain of Escherichia coli D 21 introduced as a postprocessing contaminant in shrikhand, a traditional sweetened lactic fermented milk product, was studied with variables of initial inoculum (4.3, 5.3, and 6.3 log10 CFU/g), storage temperature (4, 10, and 16°C), and storage period (4, 9, and 14 days). During storage of shrikhand prepared individually with Lactobacillus delbruecki ssp. bulgaricus CFR 2028 and Lactococcus lactis ssp. cremoris B-634, there was a steady decrease in the viable count of E. coli that was proportional to the initial inoculum of E. coli introduced into shrikhand. The data were subjected to multivariate analysis, and equations were derived to predict the behavior of E. coli in shrikhand. The predicted values for the probable survival of E. coli showed good agreement with the experimental values with a majority of these predictions being fail-safe. The values of statistical indices showed that the model fits ranged between extremely good and satisfactory. Response surface plots were generated to describe the behavioral pattern of E. coli. The derived models and response surface plots enabled prediction of the survival of E. coli in shrikhand as a function of initial inoculum levels, storage temperatures, and storage periods of shrikhand. These predictions were valid within the limits of the experimental variables used to develop the model.

EVALUATION OF NISIN FOR THE PRESERVATION OF NONO - A NIGERIAN FERMENTED MILK PRODUCT

1996 ◽  
Vol 20 (1) ◽  
pp. 71-78 ◽  
Author(s):  
N. A. OLASUPO ◽  
S. M. AKINSANYA ◽  
O. F. OLADELE ◽  
M. K. AZEEZ
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Fermented Milk Product
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