scholarly journals The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 53-63
Author(s):  
Agata Witczak ◽  
Anna Mituniewicz-Małek
Keyword(s):  
Dairy Products ◽  
Health Hazard ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pcb Congeners ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Toxicity Equivalent ◽  
The Impact

Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

scholarly journals Influence of fat content and starter cultures on the quality of fermented dairy products

2015 ◽  
pp. 55-63
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Dajana Hrnjez ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Chemical Quality ◽  
Textural Characteristics ◽  
Physico Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

scholarly journals The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

2019 ◽  
pp. 324-331
Author(s):  
Dajana Vukic ◽  
Snezana Kravic ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fatty Acids Composition ◽  
Milk Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

scholarly journals Novel Starters for Value Added Fermented Dairy Products

2013 ◽  
Vol 1 (1) ◽  
pp. 83-91 ◽  
Author(s):  
Subrota Hati ◽  
Surajit Mandal ◽  
J Prajapati
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Value Added ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Food Ingredients ◽  
Cell Factories ◽  
Fermented Dairy Products ◽  
Yeasts And Molds ◽  
Fermented Dairy

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable changes during preparation of fermented products”. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristic body and texture of the fermented milk products, contributes to the overall flavour of the products, and enhances preservation. Beyond the horizons of their conventional role in acid, flavour and texture development, they are being looked up on as burgeoning “cell factories” for production of host of functional biomolecules and food ingredients such as biothickeners, bacteriocins, vitamins, bioactive peptides and amino acids.

Functional Starter Cultures for Fermented Dairy Products

2018 ◽  
pp. 54-68 ◽  
Author(s):  
Sarang Dilip Pophaly ◽  
Manorama Chauhan ◽  
Vaibhao Lule ◽  
Poonam Sarang ◽  
Jitesh Tarak ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Therapeutic Benefits ◽  
Therapeutic Value ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Fermented dairy products are known for their high nutritional and therapeutic value and are also having excellent sensory characteristics, which make them popular throughout the world. Most of the characteristics of fermented products can be attributed to the activity of their starter culture. The starter microorganisms, in the course of their metabolism, elaborate various compounds and enzymes, which impart desirable properties to the product. Lactic acid bacteria (LAB) are the most common starter bacterial group used extensively in fermentation of dairy products. Lactic acid bacteria synthesize different compounds belonging to classes of organic acids, gases, bacteriocins, flavoring agents, biothickners, nutrients, etc. Molecules within each class vary for each species and even within strains. The functionalities from such novel starter cultures include improved nutritional value, sensory characteristics, and therapeutic benefits. These starter cultures are thus important for development of functional fermented and probiotic products. This chapter explores functional starter cultures for fermented dairy products.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 121
Author(s):  
A.M.N.L. Abesinghe ◽  
Hasitha Priyashantha ◽  
P.H.P. Prasanna ◽  
Maheshika S. Kurukulasuriya ◽  
C.S. Ranadheera ◽  
...  
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Natural Antioxidants ◽  
Storage Conditions ◽  
Bubalus Bubalis ◽  
Buffalo Milk ◽  
Starter Cultures ◽  
Fermented Dairy Products ◽  
Calcium Iron ◽  
Fermented Dairy

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

scholarly journals Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures

2018 ◽  
Vol 55 (6) ◽  
pp. 2180-2188 ◽  
Author(s):  
Dajana V. Vukić ◽  
Vladimir R. Vukić ◽  
Spasenija D. Milanović ◽  
Mirela D. Ilicić ◽  
Katarina G. Kanurić
Keyword(s):  
Dairy Products ◽  
Starter Cultures ◽  
Rheological Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Persistence of Escherichia coli O157:H7 in Dairy Fermentation Systems

1998 ◽  
Vol 61 (12) ◽  
pp. 1602-1608 ◽  
Author(s):  
SEAN S. DINEEN ◽  
KAZUE TAKEUCHI ◽  
JANE E. SOUDAH ◽  
KATHRYN J. BOOR
Keyword(s):  
Escherichia Coli ◽  
Lactococcus Lactis ◽  
Dairy Products ◽  
Starter Cultures ◽  
Escherichia Coli O157 ◽  
Potential Health ◽  
E Coli ◽  
Lactococcus Lactis Subsp ◽  
Fermented Dairy Products ◽  
Fermented Dairy

We examined (i) the persistence of Escherichia coli O157:H7 as a postpasteurization contaminant in fermented dairy products; (ii) the ability of E. coli O157:H7 strains with and without the general stress regulatory protein, RpoS, to compete with commercial starter cultures in fermentation systems; and (iii) the survival of E. coli O157:H7 in the yogurt production process. In commercial products inoculated with 103 CFU/ml, E. coli O157:H7 was recovered for up to 12 days in yogurt (pH 4.0), 28 days in sour cream (pH 4.3), and at levels &gt;102 CFU/ml at 35 days in buttermilk (pH 4.1). For the starter culture competition trials, the relative inhibition of E. coli O157:H7 in the experimental fermentation systems was, in decreasing order, thermophilic culture mixture, Lactobacillus delbrueckii subsp. bulgaricus R110 alone, Lactococcus lactis subsp. lactis D280 alone, Lactococcus lactis subsp. cremoris D62 alone, and Streptococcus thermophilus C90 alone showing the least inhibition. Recovery of the rpoS mutant was lower than recovery of its wild-type parent by 72 h or earlier in the presence of individual starter cultures. No E. coli O157:H7 were recovered after the curd formation step in yogurt manufactured with milk inoculated with 105 CFU/ml. Our results show that (i) postprocessing entry of E. coli O157:H7 into fermented dairy products represents a potential health hazard; (ii) commercial starter cultures differ in their ability to reduce E. coli O157:H7 CFU numbers in fermentation systems; and (iii) the RpoS protein appears to most effectively contribute to bacterial survival in the presence of conditions that are moderately lethal to the cell.

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