scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

2009 ◽  
Vol 76 (1) ◽  
pp. 74-82 ◽  
Author(s):  
Francesca Patrignani ◽  
Patricia Burns ◽  
Diana Serrazanetti ◽  
Gabriel Vinderola ◽  
Jorge Reinheimer ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatment ◽  
Lactobacillus Acidophilus ◽  
Fermented Milk ◽  
Food Preservation ◽  
Starter Cultures ◽  
Probiotic Bacteria ◽  
High Pressure Homogenization ◽  
Heat Treated ◽  
Texture Parameters

High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.

Survival of encapsulated probiotics in pasteurized grape juice and evaluation of their properties during storage

2018 ◽  
Vol 25 (2) ◽  
pp. 120-129 ◽  
Author(s):  
Samira Mokhtari ◽  
Seid Mahdi Jafari ◽  
Morteza Khomeiri
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Grape Juice ◽  
Alginate Beads ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Internal Gelation ◽  
Free Cells ◽  
Mean Diameter ◽  
Control Samples

In this study, probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium bifidum were encapsulated in alginate beads with a mean diameter of 54.25 ± 0.18 µm by internal gelation. Encapsulated and free cells as control samples were then added to the pasteurized grape juice and stored for 60 days. At the end of the storage period, the survivability of the bacteria in the encapsulated samples was significantly ( P<0.05) higher than that in the free cells (8.67 ± 0.12 and 7.57 ± 0.08 log cfu mL−1 for L. acidophilus and 8.27 ± 0.05 and 7.53 ± 0.07 log cfu mL−1 for B. bifidum for encapsulated and free forms, respectively). The results generally showed a decrease in °Brix, pH, and color, whereas acidity and turbidity have increased the in probiotic grape juice after the storage period of 60 days. For all treatments, the numbers of surviving cells were more than the recommended minimum (107 cfu g−1) at the end of the storage period.

scholarly journals Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

2018 ◽  
Vol 53 (2) ◽  
pp. 206-211 ◽  
Author(s):  
Luciana Albuquerque Caldeira ◽  
Érika Endo Alves ◽  
Antonia de Maria Filha Ribeiro ◽  
Vicente Ribeiro Rocha Júnior ◽  
Alciane Batista Antunes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Favorable Effect ◽  
Powdered Milk ◽  
Cell Counts ◽  
Randomized Design ◽  
Africanized Bees

Abstract: The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2-4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

scholarly journals The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1191-1195
Author(s):  
L.A. Lestari ◽  
W.I. Kusuma ◽  
Nurhayati F. ◽  
R.J. Kusuma ◽  
Y. Erwanto
Keyword(s):  
Lactobacillus Acidophilus ◽  
Room Temperature ◽  
Storage Temperature ◽  
Agar Medium ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Cell Number ◽  
Selective Medium ◽  
Probiotic Bacteria ◽  
Viable Cells

In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during storage at room temperature (25-30oC) and cold temperature (4-10oC). The viable cells of L. acidophilus IFO 13951 were counted with Rogosa agar medium, while B. longum ATCC 15707 was counted with Bifidobacterium Selective Medium. The results showed that the reduction of viable cells during 4 weeks of storage ranged between 1.15 to 1.95 log CFU/g. The highest reduction of probiotic bacteria was found in B. longum ATCC 15707 that has been stored in room temperature. Meanwhile, the viability of L. acidophilus IFO 13951 in cold storage temperature was higher than the other probiotic bacteria. Even though there were reductions in cell viability after 4 weeks of storage, the number of probiotic cells ranged between 6.27 to 7.03 log CFU/g. In conclusion, the number of probiotics in the gummy candy met the criteria of probiotic products based on the cell number. However, further study is needed to extend the self-life of this probiotic gummy candies.

scholarly journals Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

2020 ◽  
Vol 14 (3) ◽  
pp. 2147-2156
Author(s):  
Sarmad Ghazi Al-Shawi ◽  
Haider Ibrahim Ali
Keyword(s):  
Lactobacillus Acidophilus ◽  
Frozen Storage ◽  
Ice Cream ◽  
Titratable Acidity ◽  
Positive Influence ◽  
Sensory Characteristics ◽  
Probiotic Bacteria ◽  
Freezing Process ◽  
Ph Values ◽  
And Control

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

scholarly journals USING Sargassum SEAWEEDS GROWN IN COASTAL AREAS OF SOUTH ASIA, AS COATING MATERIALS AND ASSESSING THE SURVIVABILITY OF MICROENCAPSULATED PROBIOTIC BACTERIA IN DAIRY BASED FOOD PRODUCTS

2021 ◽  
Vol 4 (2) ◽  
pp. e265
Author(s):  
Galabadage Indika Pavithrani Silva Makawita ◽  
Indira Wickramasinghe ◽  
Isuru Wijesekara
Keyword(s):  
South Asia ◽  
Lactobacillus Acidophilus ◽  
Food Products ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Coating Materials ◽  
Dairy Food ◽  
Food Applications ◽  
Natural Solution ◽  
Local Materials

Purpose of the conducted study was to evaluate the possibility of using underutilized seaweed (Sargassum sp.) to encapsulate prebiotics in dairy food applications. This will enable dairy based industries to utilize local materials instead of imports, whereas direct crude exports of the seaweeds can also be consumed for more valued added purposes. For encapsulation purposes, Lactobacillus acidophilus and Bifidobacterium bifidum strains were selected. When considering the surviving ability of the two strains of bacteria in 0.5% bile solution and gastric solution followed by intestinal juice and inclusive and non-inclusive of bile salt, it was evident that the strains coated with Sodium alginate from Sargassum provide a positive protection and therefore is foreseen as a better natural solution for probiotic encapsulation in dairy based food products. Extraction and utilization of local seaweeds in South Asia, has not been an exploited area so far, and therefore this research will form a base to formulate probiotics in local dairy industry by using Sargassum seaweed.

scholarly journals Microbiological detection of probiotic microorganisms in fermented milk products

2007 ◽  
Vol 55 (2) ◽  
pp. 15-20 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Lactobacillus Acidophilus ◽  
Health Benefits ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Culture Conditions ◽  
Probiotic Bacteria ◽  
Potential Health ◽  
Milk Products ◽  
Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shayma T.G. Al-Sahlany ◽  
Alaa K. Niamah
Keyword(s):  
Hydroxyl Radical ◽  
Lactobacillus Acidophilus ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Bifidobacterium Bifidum ◽  
Probiotic Bacteria ◽  
Total Acidity ◽  
Scavenging Activity ◽  
Content Type ◽  
And Storage

Purpose The purpose of this study was to assess the bacterial viability, antioxidative activity, antimutagenicity and sensory evaluation of fermented onion types by using probiotic starters after fermentation at 37 °C for 24 hours and storage in the refrigerator for 28 days. Design/methodology/approach For onion fermentation, Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12), and Streptococcus thermophilus (ST) were utilised. This research was conducted on three types of onion: white onion, red onion and scallion. With a 5% brine solution, the onions were sliced into 3-5 cm long and 1-2 cm wide slices. The process of fermentation was achieved by adding 2% (108 CFU/ gm) of fresh probiotic starter and incubating it for 24 hours at 37 °C. The fermented onion samples were kept in the refrigerator for 28 days. After fermentation and storage, the pH and total acidity were estimated, the vitality of probiotic bacteria was evaluated in samples of the onion species. The Gas chromatography-mass spectrometry (GC-MS) technique was used to identify the bioactive components in fermented onion types. The antioxidant activity of fermented onions was measured using the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity assay and the hydroxyl radical scavenging activity test. The Ames test was used to detect the antimutagenicity of fermented onion samples. Findings After fermentation, the fermented scallion (p = 0.036) has the highest vitality of all the starter bacteria species. The fermentation of onion types produced a pH of between 4.1–4.7 and 0.19–0.23% total acidity, which is in the range of reduced 3.1–3.5 pH values and 0.42–0.63% total acidity after 28 days. The viability of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented scallions was Log. 7.79 and 7.57 CFU/gm. The GC-MS technique found 14 bioactive compounds in fermented white onions and 13 compounds in fermented white onions, with 15 compounds in scallion fermentation. The majority of these bioactive compounds are strong antioxidants. The antioxidant properties of fermented scallion significantly increased after 28 days of storage time, showing an inhibitory effect on the DPPH assay (p = 0.02) and the scavenging activity of the hydroxyl radical assay (p = 0.01). Sensory evaluation tests revealed that the fermented scallion was a suitable product in terms of appearance, aroma and overall acceptability. Originality/value Commercially accessible probiotic foods account for a sizable portion of the consumer market. Furthermore, as consumer interest in healthy eating grows, so does demand for plant-based goods. All onion types fermented with probiotic bacteria have many chemical compounds that have both antioxidant and carcinogenic activity. The fermented scallion onion sample was significantly superior to the rest of the other types of onions.

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