Fermented Dairy Products and Their Place in International Gastronomy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

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Therapeutic role of dietary lactobacilli and lactobacillic fermented dairy products

FEMS Microbiology Letters ◽

10.1111/j.1574-6968.1987.tb02471.x ◽

1987 ◽

Vol 46 (3) ◽

pp. 343-356 ◽

Cited By ~ 128

Author(s):

C.F. Fernandes ◽

K.M. Shahani ◽

M.A. Amer

Keyword(s):

Dairy Products ◽

Therapeutic Role ◽

Fermented Dairy Products ◽

Fermented Dairy

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Identification of L. casei and L. rhamnosus in the dairy products using Real-Time PCR assay

South Asian Journal of Experimental Biology ◽

10.38150/sajeb.4(5).p222-225 ◽

2015 ◽

Vol 4 (5) ◽

pp. 222-225

Author(s):

K. G. Li ◽

G. P. Pogossian ◽

A. K. Moldagulova ◽

E. E. Bekenova ◽

A. Abdikadirova ◽

...

Keyword(s):

Real Time ◽

Real Time Pcr ◽

Dairy Products ◽

Production Control ◽

High Efficiency ◽

High Specificity ◽

Industrial Test ◽

Fermented Dairy Products ◽

Species Specific ◽

Fermented Dairy

Lactobacilli are essential and important biological objects used in food pro-duction and medicine. One of the sufficient problems is fast, reliable and highly specific identification of lactobacilli in the scientific research and cur-rent production control. We represent two species-specific real-time PCR in the present study to discriminate L. rhamnosus and L. casei basing on the unique peptidoglycan-hydrolase genes p40 and p75 respectively. PCR pri-mers and probes were designed to provide high specificity discrimination via high temperature of PCR annealing stage. High efficiency of the reactions is provided by the size of amplified DNA fragments minimization. Reliable re-producibility of the target sequences amplification and fluorescence detec-tion provide a basis for the future creation of industrial test-systems for op-erational control in the production of fermented dairy products.

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Invited review: Potential antiobesity effect of fermented dairy products

Journal of Dairy Science ◽

10.3168/jds.2020-19256 ◽

2021 ◽

Vol 104 (4) ◽

pp. 3766-3778

Author(s):

Carmen G. Manzanarez-Quín ◽

Lilia M. Beltrán-Barrientos ◽

Adrián Hernández-Mendoza ◽

Aarón F. González-Córdova ◽

Belinda Vallejo-Cordoba

Keyword(s):

Dairy Products ◽

Fermented Dairy Products ◽

Fermented Dairy

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Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products

FOOD RESOURCES ◽

10.31073/foodresources2021-16-12 ◽

2021 ◽

Vol 9 (16) ◽

pp. 117-134

Author(s):

Antonina Minorova ◽

◽

Svitlana Danylenko ◽

Tatiana Rudakova ◽

Nataliia Krushelnytska ◽

...

Keyword(s):

Dairy Products ◽

Enzyme Preparation ◽

Applied Research ◽

Scientific Information ◽

Galactosidase Activity ◽

Systematic Analysis ◽

Fermented Dairy Products ◽

Basic And Applied Research ◽

Fermented Dairy ◽

Milk And Dairy Products

Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.

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Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study

British Journal Of Nutrition ◽

10.1017/s0007114518002830 ◽

2018 ◽

Vol 120 (11) ◽

pp. 1288-1297 ◽

Cited By ~ 6

Author(s):

Timo T. Koskinen ◽

Heli E. K. Virtanen ◽

Sari Voutilainen ◽

Tomi-Pekka Tuomainen ◽

Jaakko Mursu ◽

...

Keyword(s):

Dairy Products ◽

Disease Risk ◽

Dairy Product ◽

Low Fat ◽

Disease Risk Factor ◽

Risk Factor Study ◽

Factor Study ◽

Fermented Dairy Products ◽

Fermented Dairy ◽

Heart Disease Risk

AbstractRecent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42–60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox’s proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD.

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