The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in ?Lor Whey Cheese? and the effects on sensory properties [pdf]

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

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

Zeitschrift für Naturforschung C ◽

10.1515/znc-2021-0064 ◽

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.

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Development of the biotechnology for obtaining a dietary supplement from the selenium-containing probiotic cultures Lactobacillus acidophilus 412/307 and Bifidobacterium bifidum 1

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2018.120785 ◽

2018 ◽

Vol 1 (11 (91)) ◽

pp. 40-49

Author(s):

Natalia Zykova ◽

Leonid Kaprellyanz ◽

Arsen Petrosyants ◽

Alexander Zykov

Keyword(s):

Dietary Supplement ◽

Lactobacillus Acidophilus ◽

Bifidobacterium Bifidum

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Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.31010 ◽

2018 ◽

Vol 15 (1) ◽

pp. 1

Author(s):

Fathyah Hanum Pamungkaningtyas ◽

Mariyatun Mariyatun ◽

Rafli Zulfa Kamil ◽

Ryan Haryo Setyawan ◽

Pratama Nur Hasan ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Sensory Evaluation ◽

Starter Culture ◽

Dairy Industry ◽

Sensory Properties ◽

Fermented Foods ◽

Probiotic Strains ◽

Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities. The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus.

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Effect of Storage on Syneresis, pH, Lactobacillus acidophilus Count, Bifidobacterium bifidum Count of Aloe vera Fortified Probiotic Yoghurt

Current Research in Dairy Sciences ◽

10.3923/crds.2012.17.23 ◽

2011 ◽

Vol 4 (1) ◽

pp. 17-23 ◽

Cited By ~ 20

Author(s):

Parmjit S. Panesar ◽

Chetan Shinde

Keyword(s):

Lactobacillus Acidophilus ◽

Aloe Vera ◽

Bifidobacterium Bifidum

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Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary Adjuncts1,2

Journal of Food Protection ◽

10.4315/0362-028x-42.2.164 ◽

1979 ◽

Vol 42 (2) ◽

pp. 164-167 ◽

Cited By ~ 89

Author(s):

S. E. GILLILAND

Keyword(s):

Lactobacillus Acidophilus ◽

Lactobacillus Casei ◽

Intestinal Tract ◽

Bifidobacterium Bifidum ◽

Enteric Pathogens ◽

Survival And Growth ◽

The Stability

The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.

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