Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30°C and 37°C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase of 4.03 ± 0.44 µg/100 g was found at cofermentation with Streptococcus thermophilus No. 144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 h of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17–9.11 µg 5-MTHF/100 g. The components produced with pineapple, sour cherry, apricot, and apple contained low amounts of 5-MTHF – less than 1 µg/100 g. Among the rest of the components tested, the strawberry component proved to be the best source of folate with the content of 9.11 µg 5-MTHF/100 g. The values in 7 varieties of fresh fully ripe strawberries fluctuated between 25.5 and 54.0 µg/100 g fresh sample, i.e. 272 and 554 µg/100 g dry matter with the highest content found in the varieties Elsanta and Honeyoe. Fully ripe berries of the variety Senga Sengana contained by 63% more 5-MTHF in comparison with unripe berries. In order to reach maximum folate content in the fruit component, fully ripe strawberries of the cultivars Elsanta and Honeyoe are recommended for the processing. The folate content in the fermented milk product may be increased in this way by 4.8 µg/100 g, with 69% originating from the fermentation and 31% from the fruit component addition.  

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Using of the nutrient complex for the identification of filling crops in dairy products

Bacteriology ◽

10.20953/2500-1027-2020-1-25-32 ◽

2020 ◽

Vol 5 (1) ◽

pp. 25-32

Author(s):

T.P. Morozova ◽

◽

L.V. Domotenko ◽

Yа.V. Podkopaev ◽

I.S. Kosilova ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Key Words ◽

Dairy Products ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Nutrient Media ◽

Milk Products ◽

Primary Identification ◽

Fermented Milk Products

The possibility of using the nutrient media complex produced by SCRAMB for the isolation, primary identification and counting of viable lactic acid bacteria and bifidobacteria in the fermented milk products was studied. Key words: Lactic acid bacteria, Lactobacillus, Streptococcus thermophilus, Lactococcus, Bifidobacterium, MRS agar, М 17 agar, OBB medium, Blikfeldt's medium

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Microbiological detection of probiotic microorganisms in fermented milk products

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200755020015 ◽

2007 ◽

Vol 55 (2) ◽

pp. 15-20 ◽

Cited By ~ 2

Author(s):

Radka Burdychová

Keyword(s):

Lactobacillus Acidophilus ◽

Health Benefits ◽

Lactobacillus Rhamnosus ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Culture Conditions ◽

Probiotic Bacteria ◽

Potential Health ◽

Milk Products ◽

Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

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Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

Korean Journal for Food Science of Animal Resources ◽

10.5851/kosfa.2015.35.5.683 ◽

2015 ◽

Vol 35 (5) ◽

pp. 683-691 ◽

Cited By ~ 3

Author(s):

Yan Ren ◽

Wenjun Liu ◽

Heping Zhang

Keyword(s):

Streptococcus Thermophilus ◽

Fermented Milk ◽

Milk Products ◽

Predominant Species ◽

Fermented Milk Products

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DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDESDEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIA AS PRODUCERS OF EXOPOLYSACCHARIDES

Food Science and Technology ◽

10.15673/fst.v14i3.1787 ◽

2020 ◽

Vol 14 (3) ◽

Author(s):

O. Naumenko ◽

S. Danylenko ◽

L. Bal-Prylypko ◽

S. Gunko ◽

I. Melnik

Keyword(s):

Rheological Properties ◽

Growth Medium ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Soluble Nitrogen ◽

Milk Products ◽

Protective Medium ◽

Resistant Strains ◽

Bacterial Preparations ◽

Fermented Milk Products

On carrying out a screening, phage-resistant strains of Streptococcus thermophilus have been selected. As producers of exopolysaccharides, they can be used to form the texture of fermented milk and improve the rheological properties of fermented milk products in a natural, effective, and safe way. It has been suggested to use analysis of the capsule-formation of strains as an express method to evaluate the rheological properties. The technology of the bacterial concentrate Iprovit – Streptococcus thermophilus with phage-resistant producers of exopolysaccharides has been developed. The following technological modes were used: growing in a growth medium with the ratio of carbohydrates to soluble nitrogen C:N=3.5; biomass stabilisation (10% inulin protective medium, freezing at minus 60±1°C for 16±2 h, drying for 24±2 h to 32±1°C, moisture content in the preparation not more than 5%). These modes allowed obtaining 7.83±0.02 g of bacterial concentrate from 1 dm3 of the growth medium. Depending on the strain of Streptococcus thermophilus, the dry bacterial concentrate contained 4.4×1011–1.1×1011 CFU/g of active microbiota. A technique has been developed that allows improving the rheological properties of fermented milk products by blending bacterial preparations to produce various products with concentrate of the Streptococcus thermophilus strain. The optimal formulations of the mixtures have been selected. This has made it possible to modify the rheological characteristics of fermented products without using other thickeners. The effective viscosity of the products obtained has been increased by 13.3–54.3%, depending on the formulation of the mixture. The biotechnology of the bacterial concentrate Iprovit – Streptococcus thermophilus was implemented at the State Research Enterprise of the Institute of Food Resources, National Academy of Agricultural Sciences of Ukraine. Manufacture of the concentrate is regulated by the regulatory documents developed and approved: TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications,” Technological Instructions for production of the fermented cultures IPROVIT for TU 15.5-00419880-100:2010 “Dry and liquid fermenting cultures. Specifications.” The novelty of the technological solutions was confirmed by Copyright Registration Certificate No. 51033.

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Prevalence of Multi-Drug Resistance Traits in Probiotic Bacterial Species from Fermented Milk Products in Bangladesh

Microbiology Research Journal International ◽

10.9734/mrji/2019/v29i230161 ◽

2019 ◽

pp. 1-10

Author(s):

Asif Shahriar ◽

Mahenaj Alo ◽

Md. Fahad Hossain ◽

Talha Bin Emran ◽

Md. Zia Uddin ◽

...

Keyword(s):

Drug Resistance ◽

Lactic Acid ◽

Bacterial Species ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Penicillin G ◽

Multi Drug Resistance ◽

Milk Products ◽

Micro Organisms ◽

Fermented Milk Products

Aims: Matured nourishment like yogurt and cheese are great wellsprings of probiotic living beings. The present study was carried out for isolation, identification and antibiotic profiling of some important bacteria in, local fermented milk-products sold in the market of Dhaka, Bangladesh. Methodology: Twenty types of yogurt and fifteen types of cheese samples were collected from two different local market. De Man, Rogosa and Sharpe agar (MRS agar) and Streptococcus thermophilus agar (ST agar) were used for the isolation of probiotic micro-organisms from these different fermented dairy products. Characterization of lactic acid bacteria belonging to the species of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus was done by using morphological feature, Gram staining, biochemical tests (catalase test, some carbohydrate fermentation tests, alpha haemolysis test, starch hydrolysis test, bile salt tolerance test). The antibiotic profiling was performed by utilizing twelve distinct antibiotics: amikacin (10 μg), amoxicillin (15 μg), azithromycin (30 μg), bacitracin (30 μg), chloramphenicol (30 μg), ciprofloxacin (10 μg), erythromycin (30 μg), gentamicin (30 μg), kanamycin (30 μg), penicillin g (30 μg), tetracycline (15 μg), vancomycin (15 μg) to identified the multi-drug resistance of probiotic micro-organisms. Results: The outcomes demonstrated that specific bacterial species (L. acidophilus, L. bulgaricus and S. thermophilus) were utilized in the production of yogurt and cheese samples, that may have unnecessary antibiotic resistances which can be a risk if they transfer antibiotic resistance genes to pathogenic microbes. Notably, L. bulgaricus was effectively susceptible against bacitracin and penicillin g. Conclusion: Yogurt and cheese are one kind of probiotic source, made up by using probiotic starter cultures (Lactobacillus spp. and Streptococcus thermophilus) which were identified in this study. Most of the probiotic micro-organisms were resistant against these widely accepted commercial antibiotics. These resistant lactic acid bacteria may transfer their resistance genes to pathogenic microorganisms. It can be a significant cause of concern for human and animal health.

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Enzymatic activity in fermented milk products containing bifidobacteria

Czech Journal of Food Sciences ◽

10.17221/3395-cjfs ◽

2011 ◽

Vol 23 (No. 6) ◽

pp. 224-229

Author(s):

I. Trojanová ◽

V. Rada

Keyword(s):

Enzymatic Activity ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Substantial Effect ◽

Lactobacillus Delbrueckii ◽

Galactosidase Activity ◽

Milk Products ◽

Bifidobacterium Animalis ◽

Lactobacillus Delbrueckii Subsp ◽

Fermented Milk Products

Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.  

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Low-lactose fermented milk products

Milk branch magazine ◽

10.33465/2222-5455-2020-10-10-12 ◽

2020 ◽

pp. 10-12

Author(s):

N.A. Tikhomirova ◽

◽

B.T. Nguyen ◽

◽

Keyword(s):

Fermented Milk ◽

Milk Products ◽

Fermented Milk Products

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