Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

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Traditional Technologies and Probiotic Properties of Bacillus Strains Isolated from Kawal -A Chad Traditional Fermented Food Condiment

Journal of Food Technology Research ◽

10.18488/journal.58.2019.62.57.71 ◽

2019 ◽

Vol 6 (2) ◽

pp. 57-71 ◽

Cited By ~ 1

Author(s):

Abakar Idriss L ◽

Abdelsalam Tidjani ◽

Essodolom Taale ◽

Abdoullahi Hissein O ◽

Abel Tankoano ◽

...

Keyword(s):

Fermented Food ◽

Probiotic Properties ◽

Traditional Technologies ◽

Bacillus Strains ◽

Traditional Fermented Food

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Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties

Frontiers in Microbiology ◽

10.3389/fmicb.2020.609734 ◽

2020 ◽

Vol 11 ◽

Author(s):

Liwei Chen ◽

Daoyan Wu ◽

Joergen Schlundt ◽

Patricia L. Conway

Keyword(s):

Good Survival ◽

Total Phenolic ◽

Probiotic Properties ◽

Coumaric Acid ◽

Bioactive Properties ◽

Fermented Product ◽

Total Antioxidant ◽

Bioactive Ingredients ◽

And Storage

Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.

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The effect of nisin and storage temperature on the quality parameters of processed cheese

Mljekarstvo ◽

10.15567/mljekarstvo.2018.0303 ◽

2018 ◽

pp. 182-191 ◽

Cited By ~ 2

Author(s):

Nada Smigic ◽

Keyword(s):

Storage Temperature ◽

Quality Parameters ◽

Processed Cheese ◽

And Storage

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Evaluation of Potential Probiotic Properties of Lactobacillus and Bacillus Strains Derived from Various Sources for Their Potential Use in Swine Feeding

Probiotics and Antimicrobial Proteins ◽

10.1007/s12602-021-09861-w ◽

2021 ◽

Author(s):

Nuntiya Pahumunto ◽

Gunnar Dahlen ◽

Rawee Teanpaisan

Keyword(s):

Probiotic Properties ◽

Potential Use ◽

Bacillus Strains

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Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties

Food Research International ◽

10.1016/j.foodres.2021.110191 ◽

2021 ◽

Vol 142 ◽

pp. 110191 ◽

Cited By ~ 1

Author(s):

Carine N. Almada-Érix ◽

Caroline N. Almada ◽

Geany T. Souza Pedrosa ◽

Philipe dos Santos ◽

Márcio Schmiele ◽

...

Keyword(s):

Probiotic Properties ◽

Unit Operations ◽

The Impact ◽

Bacillus Strains

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Fermentation ◽

10.3390/fermentation6040106 ◽

2020 ◽

Vol 6 (4) ◽

pp. 106

Author(s):

Ranjana Sharma ◽

Prakrati Garg ◽

Pradeep Kumar ◽

Shashi Kant Bhatia ◽

Saurabh Kulshrestha

Keyword(s):

Storage Conditions ◽

Fermented Food ◽

Biochemical Changes ◽

Fermented Foods ◽

Probiotic Properties ◽

Biochemical Compounds ◽

Unique Approach ◽

Biochemical Quality ◽

Metabolic Activities ◽

And Storage

Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.

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Lactobacillus paracasei probiotic properties and survivability under stress-induced by processing and storage of ice cream bar or ice-lolly

Ciência Rural ◽

10.1590/0103-8478cr20170601 ◽

2018 ◽

Vol 48 (9) ◽

Cited By ~ 10

Author(s):

André Fioravante Guerra ◽

Wilson José Fernandes Lemos Junior ◽

Geraldo Oliveira dos Santos ◽

Christian Andrighetto ◽

Alessio Gianomini ◽

...

Keyword(s):

Health Benefit ◽

Ice Cream ◽

Lactobacillus Paracasei ◽

Probiotic Properties ◽

Antibiotic Resistant ◽

Egg White Lysozyme ◽

Gastrointestinal Conditions ◽

Processing And Storage ◽

And Storage

ABSTRACT: Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. The aim of this study was to identify genotypically lactobacilli strains isolated from newborn stools and selecting strain based on probiotic properties (gastrointestinal tolerance, antibiotic susceptibility, inhibition of pathogen biofilm formation, absence of alfa or gamma-blood hemolysis, and lysozyme sensibility) and technological properties of surviving either in ice cream bar or ice-lolly. Reduction of 1.2log cfu ml-1 of the Lactobacillus paracasei strain was observed after exposure through in vitro gastrointestinal conditions. It inhibited biofilms of Escherichia coli, Salmonella Typhimurium and Candida albicans by mechanisms of competition, exclusion and displacement, and was resistant up to 3000μg ml-1 of egg white lysozyme. It presented neither alfa nor gamma-hemolysis or was antibiotic resistant to usual antibiotics for human use. Microbial survivability in ice cream bar or ice-lolly was assessed up to 21 days of storage at -18°C. Viability was maintained in ice cream bar, but there was a reduction of almost 2.0logs in ice-lolly.

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Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils

Frontiers in Microbiology ◽

10.3389/fmicb.2021.747043 ◽

2021 ◽

Vol 12 ◽

Author(s):

Esther Alonso García ◽

Juan José de la Fuente Ordoñez ◽

Leyre Lavilla Lerma ◽

María D. Estudillo-Martínez ◽

Sonia Castillo-Gutiérrez ◽

...

Keyword(s):

Molecular Mechanisms ◽

Edible Oils ◽

Transcriptomic Analysis ◽

Reference Database ◽

Probiotic Properties ◽

Host Interactions ◽

Novel Approach ◽

Improved Stability ◽

Design And Manufacture ◽

And Storage

In this study, we determined whether pre-adapting Lactiplantibacillus pentosus strains, isolated from Aloreña green table olives, to vegetable-based edible oils improved their robustness and functionality; this may have great importance on their stress response during fermentation, storage, and digestion. Pre-adapting the strains to the corresponding oils significantly increased their probiotic functionality (e.g., auto-aggregation, co-aggregation with pathogens, and mucin adhesion), although results depended on the strain and the oil used for pre-adaptation. As such, we selected olive-adapted (TO) L. pentosus AP2-16, which exhibited improved functionality, and subjected it to transcriptomic profiling with the aim to understand the molecular mechanisms involved in the adaptation and the increased functionality. Global transcriptomic analysis of oil-adapted (olive or almond) and non-adapted (control) L. pentosus AP2-16 realized that 3,259 genes were expressed, with 2,779 mapped to the reference database. Comparative transcriptomic analysis showed that 125 genes (olive vs. control) and 108 genes (olive vs. almond) became significantly differentially expressed. TO L. pentosus AP2-16 responded by rerouting its metabolic pathways to balance energy production and storage, cell growth and survivability, host interactions (glycoconjugates), and other physiological features. As such, the pre-adaptation of lactobacilli with olive oil switches their transcriptional network to regulate robustness and functionality, possibly representing a novel approach toward the design and manufacture of probiotic products with improved stability and functionality.

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