scholarly journals The characterization of physicochemical, microbiological and sensorial red ginger yogurt during fermentation

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1753-1757
Author(s):  
Widayat ◽  
H. Satriadi ◽  
B. Cahyono ◽  
D. Girsang ◽  
N. Prabandari ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Data Retrieval ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Ginger Extract ◽  
Fermentation Time ◽  
Operation Conditions ◽  
Red Ginger

This study was aimed to determine the effect of red ginger extract concentration (0.2, 0.4, 0.6, 0.8, 1% v/v) and fermentation time on the quality and acidity of yogurt. Yogurt was made from fresh cow milk, Lactobacillus bulgaricus and 2% v/v Streptococcus thermophilus. Operation conditions included fermentation time of 60 hrs and data retrieval every 12 hrs. The results of this study had shown that pH of yogurt was decreasing, while titratable acidity increased during the fermentation time. The addition of red ginger extract did not give a significant effect on the protein content of yogurt. Yogurt with higher concentration of ginger extract increased the spicy aroma and flavor, however its color was similar to the commercial yogurt. At higher concentrations, red ginger displayed antimicrobial and antifungal characteristics, as shown by the decreasing microorganisms counts.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

scholarly journals Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 277-283
Author(s):  
Hanuš Oto ◽  
Křížová Ludmila ◽  
Hajšlová Jana ◽  
Lojza Jaromír ◽  
Klimešová Marcela ◽  
...  
Keyword(s):  
Binding Capacity ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Two Samples

The effect of increasing levels of zearalenone (ZEA) artificially supplemented to milk on the coagulation characteristics and the viability of Lactobacillus bulgaricus and Streptococcus thermophilus was examinated. Cow milk was inoculated with the yogurt culture YC-180 – YO-Flex and divided into 72, 25-ml flasks. Two samples were collected before fermentation (0 h) and remaining 70 flasks were divided into 7 groups – control (C), Z0 with 0.5 ml of ethanol and Z10, Z100, Z250, Z500, and Z1000 that were spiked with ZEA to reach the final ZEA concentrations of 10, 100, 250, 500, and 1000 µg/l, respectively. Samples were fermented at 43 ± 2°C for 5 hours. Two samples per group were collected at 1-h intervals and analysed on pH, titratable acidity, ZEA and count of Lb. bulgaricus and Str. thermophilus. The addition of ZEA resulted in slower acidification in Z100, Z250, Z500, and Z1000. The highest ZEA binding capacity (25%) was observed in Z10 and the lowest (3.1%) was found in Z1000.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

THE FEEDING OF FERMENTED COLOSTRUM TO NEONATAL CALVES. I. THE EFFECT OF INOCULATION OF COLOSTRUM ON ITS STORAGE CHARACTERISTICS AND ON CALF PERFORMANCE

1980 ◽  
Vol 60 (4) ◽  
pp. 885-897 ◽  
Author(s):  
L. A. DREVJANY ◽  
O. R. IRVINE ◽  
G. S. HOOPER
Keyword(s):  
Nutritive Value ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Watery Diarrhea ◽  
Feeding Trial ◽  
Daily Consumption ◽  
Streptococcus Lactis ◽  
Calf Performance ◽  
Mold And Yeast

Colostrum inoculated with Streptococcus lactis (treatment A), mixture of Streptococcus thermophilus and Lactobacillus bulgaricus (treatment B), Lactobacillus acidophilus (treatment C), naturally fermented (treatment D) and kept fresh (treatment E) was used in laboratory storage trial and without treatment E in calf feeding trial. Both trials were aimed at better control of the fermentation process of colostrum and improving its acceptability and nutritive value as the main feed for calves up to weaning. The fermentation, as indicated by pH and titratable acidity changes, was most effectively controlled by an early inoculation with S. lactis, although it had no effect on mold and yeast contamination. The use of this culture produced better (P < 0.05) overall daily gains (582.0 and 434.0 g for treatments A and D, respectively), higher (P < 0.05) daily consumption of starter feed (1131 and 893 g for treatments A and D, respectively) and lowest incidence of watery diarrhea in the calf feeding trial. In the laboratory storage trial, it resulted in highest (P < 0.05) levels of residual lactose in the fermented product (3.41, 1.61, 1.63 and 3.15% for treatments A, B, C and D, respectively). Early development of high acidity (below pH 4) in colostrum treated by a mixed culture of L. bulgaricus and S. thermophilus or by L. acidophilus led to premature termination of both trial treatments due to total refusal of colostrum by calves. However, both products were free of mold and yeast contamination for the duration of 25-day storage. To assure high palatability of colostrum and minimize acid sensitive contamination, it appears that fermentation should quickly lower and then maintain the pH within 4–4.5.

scholarly journals FORMULATION AND CHARACTERIZATION OF ANTIFUNGAL SHAMPOO WITH THE ADDITION OF RED GINGER EXTRACT.

2021 ◽  
Vol 102 (10) ◽  
pp. 248-255
Author(s):  
Faizah Hamzah ◽  
◽  
Nirwan Nirwan ◽  
Keyword(s):  
Ginger Extract ◽  
Red Ginger

Antibacterial Activity of Yogurt Starter in Cow and Buffalo Milk

1979 ◽  
Vol 42 (8) ◽  
pp. 664-665 ◽  
Author(s):  
JASJIT SINGH ◽  
ADARSH KHANNA ◽  
BARISH CHANDER
Keyword(s):  
Antibacterial Activity ◽  
Streptococcus Thermophilus ◽  
Buffalo Milk ◽  
Comparative Assessment ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Antagonistic Action ◽  
Pseudomonas Fragi ◽  
Test Organisms ◽  
Pronounced Inhibition

A comparative assessment of the antibacterial activity of pure and mixed-strain cultures of Streptococcus thermophilus and Lactobacillus bulgaricus against Escherichia coli. Staphylococcus aureus, Pseudomonas fragi and Micrococcus flavus was made using cow and buffalo milk. A culture filtrate from S. thermophilus exhibited no antagonistic action against any of the test organisms, irrespective of the type of milk used and the period of incubation. Culture filtrates from L. bulgaricus and the mixed culture caused pronounced inhibition of all the test organisms used. Antibacterial activity of yogurt culture was greater in buffalo than cow milk.

scholarly journals Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

2017 ◽  
Vol 5 (3) ◽  
pp. 300-307 ◽  
Author(s):  
Alaa Niamah
Keyword(s):  
Proteolytic Activity ◽  
Storage Time ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Ph Values

The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus.

scholarly journals UJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI

2018 ◽  
Author(s):  
Johannes Kurniawan
Keyword(s):  
Lactic Acid ◽  
Milk Protein ◽  
Streptococcus Thermophilus ◽  
Raw Material ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Fermentation Time ◽  
Milk Fermentation ◽  
Vegetable Milk

<p>ABSTRACT Yogurt is a milk product that is fermented by microbial bacteria. Fermentation of lactose produces lactic acid which acts on milk protein, making yogurt denser and has a distinctive texture, flavor and aroma. Generally yogurt is made using cow's milk, but with advances in yogurt biotechnology can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Data is taken from all research units, in the form of fermentation time (with treatment 0 - 24 hours). The length of time for fermentation is the length of time needed when fermentation of milk to yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus. The parameters measured in this study are the physical and organoleptic qualities of yogurt. Based on the fermentation time resulting from the fermentation of soy bean milk into yogurt 0 hours, 12 hours, and 24 hours.<br />After doing research on the treatment of soybean milk with a treatment of 0 - 24 hours with 24 research units in getting results that there is no significant effect on fermentation treatment at 0 hours, 12 hours, and 24 hours. Obtained t value is 0.847&lt;t. table 2.086 and sig value. 0.406&gt; 0.05. Then it can be concluded that H0 is accepted and H1 is rejected, which means the treatment of fermentation time does not significantly affect the organoleptic quality of yogurt.</p><p>Keywords: Organoleptics, Soy Beans, Soy Bean Milk, Fermentation, Yoghurt.</p>

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

Lactic Acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Precultured with Psychrotrophic Bacteria

1977 ◽  
Vol 40 (7) ◽  
pp. 475-479 ◽  
Author(s):  
M. A. COUSIN ◽  
E. B. MARTH
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Psychrotrophic Bacteria ◽  
Cell Free Filtrate

Raw milk was incubated at 7 C for 5 days after it was inoculated with psychrotophic bacteria previously isolated from other raw milks. Then a portion of each sample of milk was pasteurized; the remainder was autoclaved. Streptococcus thermophilus and Lactobacillus bulgaricus were individually inoculated into all pasteurized and autoclaved milks which were then incubated at 37 C and titratable acidity was measured at 2-h intervals. Pasteurized milks precultured with psychrotrophic bacteria supported more acid production than did pasteurized control milks. S. thermophilus and especially L. bulgaricus produced more acid in autoclaved than in pasteurized milks. Cell-free filtrates from cultures of psychrotrophic bacteria were added to raw, pasteurized, and autoclaved milks before they were inoculated with the lactic acid bacteria. Results were similar to those obtained when psychrotrophic bacteria were added to milk. When the cell-free filtrate was added to milks simultaneously with starter cultures, less than 10 h were required to produce conditions in milk favorable for enhanced lactic acid production.

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