Characterization and transcriptomic basis of biofilm formation by Lactobacillus plantarum J26 isolated from traditional fermented dairy products

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109333 ◽  
Author(s):  
Linlin Sun ◽  
Yu Zhang ◽  
Xiaojie Guo ◽  
Lidong Zhang ◽  
Wei Zhang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals USING PROBIOTICS AND INULIN TO PROLONG FERMINTED DAIRY PRODUCTS SHELEF LIFE

2017 ◽  
Vol 48 (2) ◽  
Author(s):  
Khaleel & Thaer
Keyword(s):  
Lactobacillus Plantarum ◽  
Dairy Products ◽  
Probiotic Bacteria ◽  
Total Solids ◽  
Titrable Acidity ◽  
Ph Values ◽  
Fermented Dairy Products ◽  
Skimmed Milk ◽  
Fermented Dairy ◽  
Fermented Products

The fermented dairy products were prepared using, four different probiotic bacteria, Lactobacillus plantarum, Lb. rhamnosus, Lb. reutri and Lb. acidophilus individually. The fermented products were prepared using skimmed milk with the addition of 0, 1 and 2% inulin. The results showed that,  the fat percentages were 0.14-0.18%, titrable acidity 0.69-0.89%, pH values 4.63- 4.84, total solids 11.95-13.85 and the protein percentages were 3.91-4.26% .The results showed that there were variation in the viable counts of probiotic bacteria according to the added percentage of inulin.  It was found that the logarithmic viable counts for Lb. plantarum were 10.86, 12.41 and 13.91 when 0, 1 and 2% inulin was added respectively, while these counts were;  10.61, 12.30, 13.75, 9.97, 11.94, 13.75, 9.72, 10.10 and 11.20 cfu/g for Lb. rhamnosus, Lb. reutri and Lb. acidophilus, respectively. The decreased in logarithmic cycle was by 1.41-1.87 of viable counts (after 10 weeks at 5c) between the treatments of 0% inulin and those which is supported by probiotics addition.  At the same conditions, the treatments with 1% inulin shawed 1.5 logarithmic cycle reduction in  Lb. rhamnosus, Lb. reutri and Lb. acidophilus ,and 0.78 logarithmic cycle when Lb. planetarium were used. By using 2% inulin the logarithmic cycle decreased were one cycle for Lb. rhamrnosus, Lb. reutri and Lb. acidophilus while it was 0.33 cycle for Lb. planetarium at the same conditions.

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

2015 ◽  
Vol 4 (5) ◽  
pp. 222-225
Author(s):  
K. G. Li ◽  
G. P. Pogossian ◽  
A. K. Moldagulova ◽  
E. E. Bekenova ◽  
A. Abdikadirova ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Dairy Products ◽  
Production Control ◽  
High Efficiency ◽  
High Specificity ◽  
Industrial Test ◽  
Fermented Dairy Products ◽  
Species Specific ◽  
Fermented Dairy

  Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

Invited review: Potential antiobesity effect of fermented dairy products

2021 ◽  
Vol 104 (4) ◽  
pp. 3766-3778
Author(s):  
Carmen G. Manzanarez-Quín ◽  
Lilia M. Beltrán-Barrientos ◽  
Adrián Hernández-Mendoza ◽  
Aarón F. González-Córdova ◽  
Belinda Vallejo-Cordoba
Keyword(s):  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

2021 ◽  
Vol 9 (16) ◽  
pp. 117-134
Author(s):  
Antonina Minorova ◽  
◽  
Svitlana Danylenko ◽  
Tatiana Rudakova ◽  
Nataliia Krushelnytska ◽  
...  
Keyword(s):  
Dairy Products ◽  
Enzyme Preparation ◽  
Applied Research ◽  
Scientific Information ◽  
Galactosidase Activity ◽  
Systematic Analysis ◽  
Fermented Dairy Products ◽  
Basic And Applied Research ◽  
Fermented Dairy ◽  
Milk And Dairy Products

Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.

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