Development of yogurt with bioactive molecules

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
J. Deepa ◽  
P. Rajkumar ◽  
P. Preetha
Keyword(s):  
Process Parameters ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Aloe Vera ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Bioactive Molecules ◽  
Total Solids

Bioactive yogurt an innovative functional dairy food refers to the incorporation of bioactive components from aloe vera to promote better health. The process parameters like incubation temperature, percentage of (total solids, starter culture and bioactive component) were optimized based on the incubation time and quality of the developed bioactive yogurt. The optimized process parameters were 4 hours Incubation time, 43°C Incubation temperature, 23 % Total Solids, 1 % Aloe vera and 2 % Starter cultures (L.lactis : L.acidophilus). The quality parameters such as hardness, firmness, cohesiveness, consistency and the index of viscosity of bioactive yogurt were found to be 10.5 g, 69.97 g, -17.29 g, 366.29 g mm, -5.89 g mm respectively. The pH and the titratable acidity were found to be 4.59 and 0.96, respectively. The microbial analysis revealed that the bioactive yogurt had a shelf life of 12 days under refrigerated condition with overall acceptability of 7.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir

2021 ◽  
Vol 11 (3) ◽  
pp. 966
Author(s):  
Małgorzata Ziarno ◽  
Rozeta Hasalliu ◽  
Angelika Cwalina
Keyword(s):  
Milk Protein ◽  
Ph Value ◽  
Starter Culture ◽  
Milk Proteins ◽  
Quality Parameters ◽  
Starter Cultures ◽  
Total Protein Content ◽  
Protein Preparation ◽  
Available Lysine

The aim of this study was to evaluate the effect of the addition of various milk protein powder preparations (MPC-80, WPC-70, sweet whey, non-demineralized or demineralized whey, whey permeate, rennet casein, buttermilk) to selected quality parameters and digestibility of milk proteins in kefir. Kefir samples analyzed in the study were prepared under laboratory conditions with three industrial bacterial starter cultures. They were examined microbiologically (lactobacilli, lactococci, yeast) and for pH, total protein content, hardness, adhesiveness, water-holding capacity (WHC), and protein digestibility (using two in vitro methods along with the determination of the content of available lysine and glycine). The counts of lactococci and lactobacilli were estimated at levels above 7 and 6 log(CFU/mL), respectively. Yeast was not found in the kefir samples. The pH value of the samples was 4.4–5.2. The pH, hardness, adhesiveness, and WHC were dependent on the type of kefir starter culture and the type of milk protein powder added. Each protein preparation added increased the amount of available lysine and glycine. However, when converted for 1 g of kefir protein, the changes in the content of available lysine and glycine were variable and depended on both the milk protein powder and starter culture used.

scholarly journals Effect of process variables on the physicochemical and rheological properties of yogurt

2021 ◽  
Vol 24 (1) ◽  
Author(s):  
Héctor J. Paz-Díaz ◽  
Lia Z. Mora-Vergara ◽  
Cristian E. Navarro-Arana ◽  
Alba Sofia Navarro ◽  
Mónica María Pacheco-Valderrama
Keyword(s):  
Incubation Temperature ◽  
Flow Behavior ◽  
Dairy Product ◽  
Starter Culture ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Fermented Milk ◽  
Quality Parameters ◽  
Rheological Parameters ◽  
Fermentation Time

In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of total acidity, pH, syneresis and flow behavior. The purpose was to find the best formulation that extends the shelf life of yogurt, leading to an improvement in the manufacturing process of a local dairy company in Barrancabermeja (Santander, Colombia). Quality criteria were evaluated by means of the percentage of acidity and pH of the yogurt, as well as its syneresis and rheological parameters during a storage time of 24 hours and 7 days in refrigeration. Acceptable quality parameters were obtained for the yogurt prepared with an inoculum concentration of 2%, an incubation temperature of 40°C and an incubation time of 150 minutes. In addition, better properties of firmness and consistency were found, with absence of syneresis and viscosity in the accepted range, for this dairy product.

The survival of Pediococcus acidilactici (0110 TAT-1), Lactobacillus casei (NRRL-B 1922) and Listeria monocytogenes (ATCC 1194) on the Curing Types

2016 ◽  
Vol 6 (1) ◽  
pp. 34-38
Author(s):  
Happy Nursyam ◽  
Widjanarko S B ◽  
Sukoso Sukoso
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pediococcus Acidilactici ◽  
Fermented Sausage ◽  
Liquid Smoke

Lactic acid bacteria (LAB) consist of four genera, namely Lactobacillus, Leuco-nostoc, Pediococcus, and Streptococcus. Pediococcus and Lactobacillus are used as starter cultures in the processing of fermented food products such as sour milk, shrimp paste and fermented sausage. . The use of starter culture is intended to speed up the fermentation process as well as inhibiting the growth of other pathogenic bacteria. Common LAB are gram-positive, do not have spores, cocci or bacilli, and produce lactic acid from the fermenta-tion of carbohydrates. Antimicrobial components produced by LAB can inhibit the growth of pathogenic bacteria in fermented products, for example Pediocin produced by P. acidilactici and Lactasin by L. casei. Fermented meat products may possibly be contaminated by Listeria monocytogenes if the implementation is not hygienic. In fermented sausage processing, commonly used preservatives are: NaCl, NaNO2, NaNO3, liquid smoke, pH, and lactic acid. The purpose of this study was to determine the survival of Pediococcus acidilactici, Lactobacillus casei, and Listeria monocytogenes in some kind of curing with different concentrations. The method used is descriptive, where data are shown as mean ± STD. The results showed that P. acidilactici, L. ca-sei, and L.monocytogenes can survive at a rate of NaCl 0-3%; NaNO2 0-100 ppm; NaNO3 0-200 ppm; liquid smoke 0-4%; pH 3 - 5.6; and the incubation temperature of 5-50 °C.

EFFECT OF INCUBATION TEMPERATURE ON ACID AND FLAVOR PRODUCTION IN MILK BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (4) ◽  
pp. 242-244 ◽  
Author(s):  
S. M. Dutta ◽  
R. K. Kuila ◽  
B. C. Arora ◽  
B. Ranganathan
Keyword(s):  
Lactobacillus Casei ◽  
Incubation Temperature ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Volatile Acidity ◽  
Significant Difference ◽  
Acetoin Production ◽  
Incubation Temperatures

The effect of incubation temperature on acid and flavor production by 8 lactic starter cultures was studied. Higher titratable acidity was produced at 22 than at 30 C by Streptococcus cremoris, while a reverse trend was observed with Streptococcus diacetilactis. With Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus helveticus, increasing the incubation temperature from 37 to 42 C retarded acid production by 8.54, 31.8, and 37.4%, respectively. Volatile acidity increased at higher incubation temperatures in some cultures, while in others, a significant decrease was observed. Higher diacetyl production was noted when S. diacetilactis was incubated at 22 C, as compared to 30 C, while the reverse occurred with S. thermophilus. Acetoin production by S. diacetilactis was enhanced 7-fold by increasing the incubation temperature from 22 to 30 C. No significant difference was noted in proteolytic activity of all cultures, regardless of incubation temperature.

218. Starter cultures for cheese manufacture. Maintenance of acid-producing activity in cultures of lactic streptococci

1939 ◽  
Vol 10 (1) ◽  
pp. 120-132 ◽  
Author(s):  
H. R. Whitehead ◽  
G. J. E. Hunter
Keyword(s):  
New Zealand ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Field Trials ◽  
Starter Cultures ◽  
Single Strain ◽  
The Past ◽  
Lag Period ◽  
Cheese Curd ◽  
Correct Technique

Single-strain cultures of streptococci used as “starters” in Cheddar cheese manufacture in New Zealand frequently suffered failure due to the apparently spontaneous appearance of bacteriophage. The trouble was cured at the Institute experimental factory by increasing the inoculum used in the starter culture from about 0·2% to 1·0–1·6%. The culture then showed a regular activity in the cheese vat from day to day for long periods of time. Field trials during the past two years have indicated that single strain cultures can be maintained for long periods also in commercial factories if the correct technique is practised.The theory is postulated that the effect of heavy inoculation in eliminating the spontaneous appearance of bacteriophage is due to the more rapid growth of the streptococci when they are transferred to each new batch of milk, i.e. to the shortening of the lag period. Bacteriophage tends to appear whenever the lag period is prolonged as a result of light inoculation, low incubation temperature, and aeration or ageing of the milk medium. Until more is known of the nature of phage it is not possible to suggest why a prolonged lag period in the initiation of growth should favour the appearance of phage.Under commercial conditions failures of starters occur from time to time due to faulty technique which permits the entry into cultures of extraneous phage. The source of the contamination is most probably the whey from cheese vats, since it has been shown that phage commonly occurs in the whey even in vats where acid develops quite normally within the the cheese curd. A recent case of failure, which appears to be due to some milk abnormality, indicates that there are some milk supplies in which the heavy inoculation technique described in this paper is not completely effective in preventing the appearance of bacteriophage.

scholarly journals Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Florencia Frau ◽  
Graciela Font de Valdez ◽  
Nora Pece
Keyword(s):  
Preparation Method ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Processing Conditions ◽  
Goat Cheese ◽  
Autochthonous Starter Culture ◽  
The Impact

The local cheese factories currently use bovine commercial starter cultures, and the spreadable cheese process is not standardized. A detailed understanding of the effect of pasteurization temperature, starter culture, and incubation temperature must allow producers to optimize the process, increase cheese yield, and improve the quality of the final product. The main objective of the study was to describe the preparation method of spreadable goat cheese and investigate the effects of specific processing conditions (pasteurization temperature, starter culture, and incubation temperature) on the composition, yield, rheology, and sensory characteristics of the final product. Results showed the impact of pasteurization temperature, starter culture, and incubation temperature on spreadable goat cheese. The results indicated that it is possible to improve cheese yield, rheological properties, and sensory analysis when milk is pasteurized at 75°C for 30 minutes; cheese yield can also be improved by lowering incubation temperature to 37°C. Cheeses made with autochthonous starter culture showed better sensory characteristics and higher pH compared to the cheeses made with commercial culture.

scholarly journals The influence of incubation temperature and starter culture type on physical properties of ayran

2021 ◽  
Vol 45 (1) ◽  
pp. 102-117
Author(s):  
Firuze Emilia Ergin
Keyword(s):  
Physical Properties ◽  
Apparent Viscosity ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
Power Law Model ◽  
Measurement Temperature ◽  
Consistency Coefficient ◽  
And Storage

In this study, the effects of the incubation temperature and type of starter culture on the physical properties, including graininess and visual roughness, of ayran were determined. Ayran samples were produced from milk inoculated with two different starter cultures (Yo-Mix 410, Yo-Mix 883) and incubated at temperatures of 37 or 45°C, and then stored at 4°C for 15 days. As incubation temperature decreased the number and perimeter of grains and syneresis decreased and the amount of exopolysaccharide (EPS) increased in ayran samples. The high amount of EPS resulted in low syneresis value, the number and perimeter of grains and visual roughness in ayran samples. The apparent viscosity and consistency coefficient values of ayran samples produced from milk incubated at 37°C were higher than those from milk incubated at 45°C. The Power law model was found more satisfactory to describe flow behaviour of all ayran samples. The rheological properties of ayran samples changed with measurement temperature. As the measurement temperature increased from 5°C to 15°C, the apparent viscosity and consistency coefficient values of ayran samples were significantly decreased. The activation energy values for apparent viscosity of ayran samples varied depending on the incubation temperature, type of starter culture and storage period.

scholarly journals The Functionality of African Streptococcus Thermophillus and Streptococcus Infantarius Sub Sp. Infantarius in Milk Fermentation

2021 ◽  
Vol 9 (1) ◽  
pp. 111-121
Author(s):  
Isaac M. Maitha ◽  
Dasel W. M. Kaindi ◽  
Cherotich Cheruiyot
Keyword(s):  
Dairy Products ◽  
Incubation Temperature ◽  
Ph Value ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Milk Samples ◽  
Streptococcus Infantarius

Fermentation serves a key role in inhibiting spoilage microorganism through acidification and production of antimicrobial compounds. The technological information on properties of Streptococcus infantarius sub sp. infantarius which is predominant in most African fermented is dairy products very little. This study was therefore carried out to determine the functionality of selected African Streptococci strains in fermented dairy products. Pasteurized milk samples from camels and cows were inoculated with different strains and a selected combination at a rate of 3% v/v and incubated at different temperatures of 25 oC, 30 oC, 37 oC, and 45 oC for 9 hours. Analysis was done after every 3 hours for pH and titratable acidity while viscosity was done after incubation and cooling of the product. The different fermented milk samples were subsequently evaluated for consumer acceptability. Milk inoculated with both African type Streptococcus thermophillus (146A8.2) and Streptococcus infantarius sub sp. infantarius CJ 18 (9377), and incubated for nine hours recorded the highest amount of titratable acidity of 0.97 for the camel milk and had the least pH value of 4.12 for cow milk compared to the other strains. The cow milk had the highest viscosity level of 59.64 cPs compared to camel milk which was 29.44 cPs. The levels of titratable acidity and viscosity depended on the strain and incubation temperature. The African type Streptococcus thermophillus (146A8.2) and Streptococcus infantarius sub sp. infantarius CJ 18 (9377), isolated from fermented camel milk had good technological properties that are useful as starter culture for development of fermented milk products.

Microbiological, Physicochemical and Enzymatic Changes in Fermented African Locust Bean (Parkia biglobosa) Seeds Using Bacillus subtilis and Additives

2018 ◽  
Vol 1 ◽  
pp. 22-29
Author(s):  
T.R. Omodara ◽  
Esther Y. Aderibigbe
Keyword(s):  
Bacillus Subtilis ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Enzymatic Properties ◽  
Microbial Count ◽  
Hibiscus Sabdariffa ◽  
Parkia Biglobosa ◽  
Local Product ◽  
African Locust Bean

Traditional fermentation of dried seeds ofParkia biglobosais used to produce a local product called ‘iru’. It is a condiment consumed mostly in Western Nigeria. In this study, the effect ofBacillussubtilisBC4333starter cultures and different additives, such as local softening agents called ‘kuuru’,Hibiscus sabdariffaseed cotyledon and ash from cashew (Anacardium occidentals) plants as on the microbiological, physicochemical, and enzymatic properties of fermentedParkia biglobosaseeds were investigated. The dried seeds ofParkia biglobosawere processed by boiling the cotyledons withHibiscus sabdariffa,‘kuuru’ andAnacardium occidentals(cashew plant) ash using natural fermentation andBacillus subtilisstrainBC4333as a starter culture. The fermentations were carried out at 35°C for 36 hrs. Commercially fermented Parkiabiglobosaseed (called ‘iru-pete’) was used as control. All the samples were analyzed for microbial, physico-chemical and enzymatic properties using standard biochemical techniques. ‘Iru’ produced using ‘kuuru’ (IFK) had the highest microbial count of 7.88 log CFU/g, while the microbial count of íru’ produced with ash (IFA) and íru’ produced with dried seeds ofHibscus sabdariffa(IFH) were 7.69 log CFU/g and 7.75 log CFU/g respectively. The pH of the fermented products ranged between 7.06 and 7.91, while the unfermented sample (UFS) had pH 6.68. The unfermented sample had the highest total titratable acidity (TTA) of 2.6×10-2N while the ‘iru’ samples produced using ‘kuuru’(IFK) had the least TTA of 1.0×10-2N. Fermentation significantly increased the moisture content of the products. Starter culture fermented ‘iru’ (F14) had the highest protease, amylase and phytase activity of 232.3UPR, 0.41UAM and 71.85UPH respectively. Findings from this study suggest that ‘iru’ produced by addition ofBacillus subtilisstrain BC4333 had the best desirable biochemical qualities when compared to the other test additives and thus recommened for commercial scale.

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