scholarly journals Incorporation of vegetables in yoghurt as a source of dietary fibre: A review

2021 ◽  
Vol 8 (2) ◽  
pp. 008-013
Author(s):  
Faiza Iqbal ◽  
Muhammad Anees Ur Rehman ◽  
Mah Ahfaq
Keyword(s):  
Dietary Fibre ◽  
Dairy Product ◽  
Health Benefits ◽  
Milk Proteins ◽  
Streptococcus Thermophilus ◽  
Essential Amino Acids ◽  
Lactobacillus Bulgaricus ◽  
High Quality Protein ◽  
Acid Producing Bacteria ◽  
Fermented Dairy

Yoghurt is a fermented dairy product with conspicuous consumption around the world due to its pronounced health benefits. Yoghurt is defined as the food produced by culturing the milk in controlled conditions that contain lactic acid-producing bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus. Consumer acceptability of Yoghurt is high due to its health benefits and sensory attributes. It provides 40% calcium and 30-45% phosphorus of daily requirement. All essential amino acids (proline and glycine) are present in Yoghurt. The biological value of milk proteins present in Yoghurt is high. It is considered a rich source of high-quality protein. Health benefits associated with Yoghurt are to improve the gastrointestinal digestion and immune system of humans. Yoghurt is enriched with proteins, carbohydrates, minerals (calcium and phosphorus), and vitamins (vitamin A, thiamine, riboflavin, niacin, folate and cobalamin). Yoghurt protein and its peptides have many physiological impacts as well as nutritional value. The only deficiency in Yoghurt is a lack of dietary fibre. The review emphasizes the addition of dietary fibre in Yoghurt to boost up its health benefits.

scholarly journals Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

scholarly journals Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal

2019 ◽  
Vol 11 ◽  
pp. 60-64
Author(s):  
Sanjay Mahato ◽  
Aakash Kumar Shahani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Eastern Region ◽  
Isolation And Identification ◽  
Carbohydrate Utilization ◽  
Variable Nature ◽  
Microbiological Techniques ◽  
Fermented Dairy

The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.

Proximate composition, nutritional profile and health benefits of legumes – A review

2017 ◽  
Author(s):  
Rajni Kamboj ◽  
Vikas Nanda
Keyword(s):  
Amino Acids ◽  
Dietary Fibre ◽  
Health Benefits ◽  
Daily Intake ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Environmental Benefits ◽  
Health Claims ◽  
Legume Seeds ◽  
Calcium Magnesium

Legumes consumption is a usual and beneficial part of the human diet and contributing to health. Moreover, it is presently taking place a re-evaluation for its useful effects of consumption in the diet, which is the basis for various health claims. They are essential source of protein, carbohydrates, dietary fibre, micronutrients and various phytochemicals. Legumes have appreciable quantity of all the essential amino acids excluding sulphur containing amino acids, which can be balanced to combine with cereals in daily intake. Starch is the major stored carbohydrate followed by dietary fibre, simple sugars and oligosaccharides. Calcium, magnesium, potassium, phosphorus and iron are also present in legume seeds. Bioavailability of nutrients can be increased by soaking, sprouting and fermentation. Consumption of legumes reduces the risk of cardiovascular disease, some cancers (colon, breast and prostate) and also helps to manage body weight due to its satiety value. FAO has chosen 2016 as the International Year of Pulses which will emphasize the health and environmental benefits of pulses. Nutritional composition, anti-nutritional factors and health benefits of legumes are summarised in the current review. 

scholarly journals Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage

2021 ◽  
Vol 26 (51) ◽  
pp. 3-10
Author(s):  
Djilali Bouhadi ◽  
Ahmed Hariri ◽  
Zouaoui Benattouche ◽  
Ouissi El ◽  
Kada Ibri ◽  
...  
Keyword(s):  
Streptococcus Thermophilus ◽  
Egg White ◽  
International Standards ◽  
Lactobacillus Bulgaricus ◽  
Density Values ◽  
Fermented Dairy Products ◽  
Sensory Analyses ◽  
Fermented Dairy ◽  
Microbiological Properties

Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addition at various levels (1%, 2%, 3%, 4% and 5%). The physicochemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The dry matter, protein, viscosity and density values increased during storage. However, the microbiological properties of the five tested yogurt samples were within the international standards, and confirmed the safety and acceptability of the products. Steamed yogurts enriched with egg white were more preferred by panelists than the control yogurt in terms of sensory evaluation (flavor, color, taste and texture).The results indicated that the concentrations (2 and 3%) of egg white could be used to produce an egg white yogurt without significant adverse effects on the physicochemical, microbial, and sensory properties.

scholarly journals The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 346 ◽  
Author(s):  
Mohamed A. Farag ◽  
Suzan A. Jomaa ◽  
Aida Abd El-Wahed ◽  
Hesham R. El-Seedi
Keyword(s):  
Nutritional Value ◽  
Dairy Product ◽  
Health Benefits ◽  
Chemical Properties ◽  
Sensory Characteristics ◽  
Metabolic Products ◽  
Fermented Dairy Products ◽  
The Many ◽  
Fermented Dairy

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

scholarly journals Influence of flaxseed components on fermented dairy product properties

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 51-56 ◽  
Author(s):  
Kristina Bialasová ◽  
Irena Němečková ◽  
Jan Kyselka ◽  
Jiří Štětina ◽  
Kateřina Solichová ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Acid Production ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lower Growth ◽  
Flaxseed Meal ◽  
Acidification Activity ◽  
Pure Milk ◽  
Fermented Dairy

The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.

scholarly journals Complete Genome Sequence of Streptococcus thermophilus MN-BM-A02, a Rare Strain with a High Acid-Producing Rate and Low Post-Acidification Ability

2015 ◽  
Vol 3 (5) ◽  
Author(s):  
Yudong Shi ◽  
Yun Chen ◽  
Zhouyong Li ◽  
Lan Yang ◽  
Wei Chen ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
High Acid ◽  
Fermented Dairy Product ◽  
Fermented Dairy

Streptococcus thermophilus MN-BM-A02 was originally isolated from a traditional fermented dairy product in China. The characteristics of this bacterium are its high acid-producing rate and low post-acidification. This study presents the genome sequence of MN-BM-A02. Its complete genome comprises 2,025 genes and 1,850,434 nucleotides with an average G+C content of 39%.

scholarly journals Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus

Food Research ◽  
2021 ◽  
Vol 5 (S3) ◽  
pp. 54-61
Author(s):  
E.N. Dewi ◽  
L. Purnamayati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dietary Fibre ◽  
Phenolic Content ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Total Phenolic ◽  
Low Fat ◽  
Caulerpa Racemosa ◽  
Total Acid

Lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus in yogurt maintains the balance of the intestinal microflora by suppressing the growth of harmful bacteria. Dietary fibre and functional compounds in probiotic drinks also have a good effect on health. The modification of low-fat probiotic drinks is a value-added product and can be classified as a healthy drink. Caulerpa racemosa is a Chlorophyceae seaweed with high food fibre and functional compounds, including phenolic and chlorophyll as antioxidants. This study aimed to determine the effect of different lactic acid bacteria on the characteristics of the probiotic drink products by combining C. racemosa with low-fat cow’s milk. C. racemosa and low-fat cow’s milk with a ratio of 3:4 was fermented with Lactobacillus bulgaricus (A), Streptococcus thermophilus (B), and a combination of both (C). The products were analysed for protein and fat content, dietary fibre, total phenolic content, antioxidants activity, total lactic acid bacteria, total acid, pH, and with a sensory test for consumer preference. The addition of the different lactic acid bacteria had effects on the fat, antioxidants, dietary fibre, and total acid contents, while protein and total phenolic contents were not significantly different. The combination of L. bulgaricus and S. thermophilus produced a probiotic drink with the lowest amount of dietary fibre (1.27%) and total acid (0.64%), with antioxidant activity IC50 of 183.57 ppm and total phenolic content of 0.11 mg GAE/g. The preference test showed that the panellists preferred yogurt fermented with L. bulgaricus and S. thermophilus for its aroma, texture, and colour.

scholarly journals The Product and the Manufacturing of Yoghurt

2021 ◽  
Vol 7 (10) ◽  
pp. 48-51
Author(s):  
Rajvir Singh, Malreddy Nikitha, Shwetnisha and Nongmaithem Mangalleima
Keyword(s):  
Health Benefits ◽  
Milk Proteins ◽  
Essential Amino Acids ◽  
The Body ◽  
High Calcium ◽  
Gastrointestinal Problems ◽  
Wide Range ◽  
The World ◽  
Optimal Health ◽  
Calcium Source

Yogurt, often known as yoghurt, is one of the most popular fermented dairy products in the world, with a wide range of health advantages in addition to basic nutrition. In general, yogurt is a nutrient-dense food because of its nutritional profile, and it is a high-calcium source that supplies considerable amounts of calcium in bio-available form. Furthermore, it contains milk proteins with a higher biological value as well as nearly all of the essential amino acids required for optimal health. Yogurt is a probiotic carrier food that may transfer large numbers of probiotic bacteria into the body, providing unique health benefits if consumed. These are commonly referred to as "bio-yogurts." Yogurt is also said to help with lactose tolerance, immunological boosting, and the prevention of gastrointestinal problems. Consumer demand for yogurt and yogurt-related products has surged as a result of these well-known health benefits, and it has become the fastest-growing dairy category in the world. Yogurts are currently available in a variety of styles and variations, each with its own fat content, flavor profile, and texture, making them suited for a variety of meal settings and plates as a snack, dessert, sweet or savory dish.

Bio-Synthesis of GABA by Streptococcus thermophilus QYW-LYS1 Isolated from Traditional Fermented Yoghurt

2014 ◽  
Vol 884-885 ◽  
pp. 401-404 ◽  
Author(s):  
Han Liu ◽  
Jie Zhang ◽  
Wen Qin Yang ◽  
Zhen Yan Liu ◽  
Xue Chen ◽  
...  
Keyword(s):  
Dairy Product ◽  
Morphological Characteristics ◽  
Streptococcus Thermophilus ◽  
Culture Conditions ◽  
Sequence Determination ◽  
Reaction Conditions ◽  
16S Rdna Sequence ◽  
Factor Design ◽  
Fermented Dairy ◽  
Bio Synthesis

Thirteen strains of lactic acid bacteria were isolated from the local traditional fermented yoghurt. One of them showed the highest GABA-producing ability in MRS broth with 1% L-glutamate. The strain was identified Streptococcus thermophilus QYW-LYS1 based on morphological characteristics and 16S rDNA sequence determination. The single factor design was applied to optimize culture conditions. The optimal initial cell density, temperature and reaction time were 0.2OD·mL-1, 34°C and 72h respectively. Under the optimized reaction conditions, the production of GABA was 2.905g/L.The result may contribute to the development of traditional fermented dairy product with functional properties.

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