Analysis of lactic acid bacteria communities and their seasonal variations in a spontaneously fermented dairy product (Malian fènè) by applying a cultivation/genotype-based binary model

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii and Lactobacillus plantarum species isolated from yoghurt sold in different local markets of Chittagong region in Bangladesh were examined by morphological characteristics and biochemical tests. In the preliminary test, all isolates were grown well at acidic pH (pH 3-5) while the optimum growth temperature was 37°C and better growth was observed in the presence of 1-8% NaCl concentrations. In addition, the selected isolates were able to survive up to 3% bile salt concentrations while the best tolerance was at 1% bile salt. The strains successfully inhibited the growth of common pathogenic bacteria likely Escherichia coli, Pseudomonas aeruginosa, Salmonella Paratyphi, Staphylococcus aureus and Bacillus subtilis examined by in vitro growth inhibition test. Most of the isolated strains exhibited resistance pattern against ten commonly used antibiotics in foodborne illness in the country. However, the strains in yoghurt sold at Chittagong city have ideal probiotic characteristics and this fermented dairy product could be a potential source of human probiotic bacteria.

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Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Viruses ◽

10.3390/v11050480 ◽

2019 ◽

Vol 11 (5) ◽

pp. 480 ◽

Cited By ~ 1

Author(s):

Mariángeles Briggiler Marcó ◽

Viviana B. Suárez ◽

Andrea Quiberoni ◽

Silvina A. Pujato

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cheese Whey ◽

Dairy Product ◽

Raw Milk ◽

Thermal Treatments ◽

Chemical Treatments ◽

Product Manufacturing ◽

Fermented Dairy ◽

Existing Data

This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.

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Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

Czech Journal of Food Sciences ◽

10.17221/127/2016-cjfs ◽

2016 ◽

Vol 34 (No. 6) ◽

pp. 529-533 ◽

Cited By ~ 3

Author(s):

L. Gemelas ◽

P. Degraeve ◽

A. Hallier ◽

Y. Demarigny

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Sensory Analysis ◽

Dairy Product ◽

Perception Threshold ◽

Bakery Product ◽

Product Application ◽

Fermentation Parameters ◽

Fermented Dairy

Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as temperature, aeration, citrate addition, and the duration of each fermentation step were selected in order to boost diacetyl production. Fermented whey was then added as an ingredient to white sandwich bread which did not initially contain any butter in the recipe. Sensory analysis brought to light that the buttery aroma was under the perception threshold in the bread containing the mixture even though the fermented whey contained diacetyl.

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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

Journal of Dairy Research ◽

10.1017/s0022029921000339 ◽

2021 ◽

pp. 1-7

Author(s):

Harutoshi Tsuda ◽

Kana Kodama

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Milk ◽

Starter Cultures ◽

Technological Properties ◽

Mature Milk ◽

16S Rdna Sequence Analysis ◽

Physiological And Biochemical Characteristics ◽

Fermented Dairy Products ◽

Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

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A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

Proceedings of The Nutrition Society ◽

10.1017/s0029665100590521 ◽

2008 ◽

Vol 67 (OCE5) ◽

Author(s):

J. Aubin ◽

M. Remigy ◽

L. Verseil ◽

R. Bourdet-Sicard ◽

S. Vaudaine ◽

...

Keyword(s):

Immune Response ◽

Influenza Vaccination ◽

Dairy Product ◽

The Elderly ◽

Fermented Dairy Product ◽

Fermented Dairy

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Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health ◽

10.1155/2009/678495 ◽

2009 ◽

Vol 2009 ◽

pp. 1-6 ◽

Cited By ~ 12

Author(s):

Abdelkader Mezaini ◽

Nour-Eddine Chihib ◽

Abdelkader Dilmi Bouras ◽

Naima Nedjar-Arroume ◽

Jean Pierre Hornez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antibacterial Effect ◽

Dairy Product ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Bacteriocin Production ◽

Gram Positive ◽

Bacteria Growth ◽

Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

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Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

Applied Sciences ◽

10.3390/app12020790 ◽

2022 ◽

Vol 12 (2) ◽

pp. 790

Author(s):

Mihaela Adriana Tița ◽

Maria Adelina Constantinescu ◽

Ovidiu Tița ◽

Endre Mathe ◽

Loreta Tamošaitienė ◽

...

Keyword(s):

Dairy Product ◽

Control Sample ◽

Antimicrobial Properties ◽

Antimicrobial Activities ◽

Point Of View ◽

Volatile Oils ◽

Textural Characteristics ◽

Fermented Dairy Product ◽

Fermented Dairy ◽

Antioxidant And Antimicrobial Activities

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

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Environmental stress responses in yeasts and lactic acid bacteria strains isolated from dairy traditional Romanian fermented products

ROMANIAN BIOTECHNOLOGICAL LETTERS ◽

10.25083/rbl/26.2/2548.2559 ◽

2021 ◽

Vol 26 (2) ◽

pp. 2548-2559

Author(s):

VIORICA CORBU ◽

◽

STEFANA PETRUT ◽

TATIANA VASSU ◽

DIANA PELINESCU ◽

...

Keyword(s):

Lactic Acid ◽

Cell Growth ◽

Lactic Acid Bacteria ◽

Environmental Stress ◽

Stress Responses ◽

Dairy Products ◽

Growth Parameters ◽

Great Opportunity ◽

Fermented Dairy Products ◽

Fermented Dairy

During last decades, there is a growing interest for characterizing new microbial strains isolated from various sources (plants, soil and natural fermentative processes), in order to enhance industrial productivity. The aim of the present study was to assess the profile of cell growth parameters and biomass accumulation of 15 newly isolated yeast and lactic acid bacteria (LAB) strains from Romanian spontaneous fermented dairy products under different environmental stress conditions (chemical and physical). On this purpose, the yeast and LAB strains were characterized and identified using MALDI-TOF MS and selected for their biotechnological potential. Cell growth was evaluated in presence of extreme pH values, temperatures and different NaCl concentrations. All strains included in this study grew well under their optimal conditions; some of them preferred extreme parameters: acid / very alkaline pH, high temperatures or NaCl concentration The characterization of microbiota from Romanian spontaneous fermented dairy products might represent a great opportunity for the development of dairy industry using native microorganisms, preserving thus the Romanian biodiversity and cultural heritage.

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