scholarly journals RESEARCH OF ACETALDEHYDE QUANTITIES IN COMMERCIAL AND LABORATORY PRODUCED FERMENTED PRODUCTS

2017 ◽  
Vol 5 ◽  
pp. 1220-1225
Author(s):  
Suzana Stojanovska ◽  
Aleksandar Krstanovski ◽  
Julijana Tomovska
Keyword(s):  
Calibration Curve ◽  
Dairy Products ◽  
Research Study ◽  
Strain Ratio ◽  
Mutual Correlation ◽  
Laboratory Conditions ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Temperature Strain

The main purpose of this research study is the determination of volatile flavoring substance acetaldehyde in some fermented, industrially manufactured dairy products, offered on the Bitola’s market and the comparison with acetaldehyde quantities measured in fermented dairy products produced in laboratory conditions. Six samples of fermented dairy products (yoghurt and sour milk) were purchased from the local supermarkets and four samples were “homemade” manufactured in laboratory conditions. Results of the acetaldehyde quantities in different fermented dairy products were obtained through the observation of acetaldehyde values successively in a two week period and, in order to confirm the mutual correlation of variables, i.e. of the absorbance and concentration, calibration curve was created. The highest acetaldehyde quantities in all fermented dairy samples were measured on the first day of this research study, while after the fifteenth day of examination acetaldehyde concentration in each sample was equal to zero. Undoubtedly, certain conditions like pH, temperature, strain ratio, etc. need to be met.

Rapid ion-pair liquid chromatographic method for the determination of fenbendazole marker residue in fermented dairy products

2017 ◽  
Vol 221 ◽  
pp. 884-890 ◽  
Author(s):  
Venetia I. Vousdouka ◽  
Elias P. Papapanagiotou ◽  
Apostolos S. Angelidis ◽  
Dimitrios J. Fletouris
Keyword(s):  
Dairy Products ◽  
Chromatographic Method ◽  
Ion Pair ◽  
Liquid Chromatographic Method ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Liquid Chromatographic

scholarly journals Development and Optimisation of HILIC-LC-MS Method for Determination of Carbohydrates in Fermentation Samples

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3669
Author(s):  
Dmitri Pismennõi ◽  
Vassili Kiritsenko ◽  
Jaroslav Marhivka ◽  
Mary-Liis Kütt ◽  
Raivo Vilu
Keyword(s):  
Dairy Products ◽  
Precise Measurement ◽  
Streptococcus Thermophilus ◽  
Hydrophilic Interaction ◽  
High Throughput Analysis ◽  
Internal Standards ◽  
Simultaneous Quantification ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Saccharides are the most common carbon source for Streptococcus thermophilus, which is a widely used bacterium in the production of fermented dairy products. The performance of the strain is influenced by the consumption of different saccharides during fermentation. Therefore, a precise measurement of the concentrations of saccharides in the fermentation media is essential. An 18-min long method with limits of quantitation in the range of 0.159–0.704 mg/L and with 13C labelled internal standards employing hydrophilic interaction chromatography coupled to mass spectrometric detection-(HILIC-LC-MS) allowed for simultaneous quantification of five saccharides: fructose, glucose, galactose, sucrose, and lactose in the fermentation samples. The method included a four-step sample preparation protocol, which could be easily applied to high-throughput analysis. The developed method was validated and applied to the fermentation samples produced by Streptococcus thermophilus.

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
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