scholarly journals Effects of 2′-Fucosyllactose-Based Encapsulation on Probiotic Properties in Streptococcus thermophilus

2021 ◽  
Vol 11 (13) ◽  
pp. 5761
Author(s):  
Shadi Pakroo ◽  
Gloria Ghion ◽  
Armin Tarrah ◽  
Alessio Giacomini ◽  
Viviana Corich
Keyword(s):  
Release Kinetics ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Probiotic Properties ◽  
Encapsulated Cells ◽  
Gastrointestinal Fluid ◽  
Gastrointestinal Conditions ◽  
Cell Release ◽  
Prebiotic Molecule ◽  
Cheese Production

Streptococcus thermophilus is widely used in dairy fermentation as a starter culture for yogurt and cheese production. Many strains are endowed with potential probiotic properties; however, since they might not survive in adequate amounts after transit through the human gastrointestinal tract, it is advisable to improve cell survivability during this passage. The present study evaluates the use of 2′-fucosyllactose, a prebiotic molecule from human milk, compared with other known molecules, such as gelatin and inulin, to form alginate-based microcapsules to fulfill these requirements. Such microcapsules, obtained by the extrusion technique, were evaluated in terms of encapsulation efficiency, storage stability, gastrointestinal condition resistance, and cell release kinetics. Results reveal that microcapsules made using 2′-fucosyllactose and those with inulin resulted in the most efficient structure to protect S. thermophilus strain TH982 under simulated gastrointestinal conditions (less than 0.45 log CFU/g decrease for both agents). In addition, a prompt and abundant release of encapsulated cells was detected after only 30 min from microcapsules made with sodium alginate plus 2′-fucosyllactose in simulated gastrointestinal fluid (more than 90% of the cells). These encouraging results represent the first report on the effects of 2′-fucosyllactose used as a co-encapsulating agent.

scholarly journals Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 121 ◽  
Author(s):  
Ioanna Mantzourani ◽  
Antonia Terpou ◽  
Athanasios Alexopoulos ◽  
Pelagia Chondrou ◽  
Alex Galanis ◽  
...  
Keyword(s):  
Starter Culture ◽  
Quality Characteristics ◽  
Lactobacillus Paracasei ◽  
Pcr Analysis ◽  
In Vitro Tests ◽  
Probiotic Properties ◽  
The Novel ◽  
Kefir Grains ◽  
Cheese Production

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

scholarly journals Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1353
Author(s):  
Lieke A. van Gijtenbeek ◽  
Quinn Singer ◽  
Louise E. Steffensen ◽  
Shannon Neuens ◽  
Helle S. Guldager ◽  
...  
Keyword(s):  
Dairy Products ◽  
Competitive Exclusion ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Growth Potential ◽  
Cottage Cheese ◽  
Dairy Starter Cultures ◽  
Dairy Starter ◽  
Cheese Production

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.

scholarly journals Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1860
Author(s):  
Patricia Diez-Echave ◽  
Izaskun Martín-Cabrejas ◽  
José Garrido-Mesa ◽  
Susana Langa ◽  
Teresa Vezza ◽  
...  
Keyword(s):  
In Vitro Assays ◽  
Immunomodulatory Activity ◽  
Probiotic Properties ◽  
Protective Effects ◽  
Mice Model ◽  
In Vivo Models ◽  
Food Borne ◽  
Gastrointestinal Conditions

Limosilactobacillus reuteri INIA P572 is a strain able to produce the antimicrobial compound reuterin in dairy products, exhibiting a protective effect against some food-borne pathogens. In this study, we investigated some probiotic properties of this strain such as resistance to gastrointestinal passage or to colonic conditions, reuterin production in a colonic environment, and immunomodulatory activity, using different in vitro and in vivo models. The results showed a high resistance of this strain to gastrointestinal conditions, as well as capacity to grow and produce reuterin in a human colonic model. Although the in vitro assays using the RAW 264.7 macrophage cell line did not demonstrate direct immunomodulatory properties, the in vivo assays using a Dextran Sulphate Sodium (DSS)-induced colitic mice model showed clear immunomodulatory and protective effects of this strain.

The application of kombucha inoculum as an innovative starter culture in fresh cheese production

LWT ◽  
2021 ◽  
pp. 112142
Author(s):  
Vladimir Vukić ◽  
Mirela Iličić ◽  
Dajana Vukić ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Starter Culture ◽  
Fresh Cheese ◽  
Cheese Production

ASSESSMENT OF PROBIOTIC PROPERTIES OF THE STRAIN LACTOBACILLUS PARACASEI D6 AND ITS ANTICANDIDAL ACTIVITIES

2020 ◽  
pp. 118-124
Author(s):  
DEVABRATA SAIKIA ◽  
MANABENDRA MANDAL
Keyword(s):  
Cell Line ◽  
Germ Tube ◽  
Tube Formation ◽  
Lactobacillus Paracasei ◽  
Probiotic Properties ◽  
Cell Free Extract ◽  
Antifungal Activities ◽  
Antifungal Metabolites ◽  
Gastrointestinal Fluid ◽  
Food Isolate

Objective: The objective of the study was to determine the probiotic properties of a strain Lactobacillus paracasei D6 (GenBank Accession No. KJ867173) and to assess its antifungal activities against certain Candida strains. Methods: Antifungal activities of Lactobacillus paracasei D6 was tested against Candida tropicalis BSS7 and C. albicans MTCC 3017. The cell-free extract was tested against the formation of biofilm and germ tube of the aforementioned Candida strains. Different probiotic activities such as tolerance to simulated gastrointestinal fluid, adhesion to hydrocarbons, and Caco-2 cell line were evaluated for the strain Lactobacillus paracasei D6. Inhibition of Candida strains to Caco-2 cell line was also tested. The strains were identified using gene sequencing followed by phylogenetic tree construction. Results: The probiotic properties of Lactobacillus paracasei D6 were found to be statistically comparable with a standard Lactobacillus plantarum MTCC 1407. The biofilm and germ tube formation patterns of the food spoilage isolate C. tropicalis BSS7 were found to be similar to the strain C. albicans MTCC 3017. Cell-free extract of Lactobacillus paracasei D6 exhibited minimum biofilm inhibitory concentration of 0.438 mg/ml against C. tropicalis BSS7, which was found to be sufficient to inhibit its germ tube formation. The adhesion of C. tropicalis BSS7 to the epithelial Caco-2 cell line was also significantly reduced by the antifungal metabolites. Conclusion: This work gives insight on possible virulent nature of the food isolate C. tropicalis BSS7. Exometabolites produced by L. paracasei D6 were able to inhibit growth, biofilm and germ tube formation of both the strains. With this work, the authors envisage the beginning of an alternative strategy for anticandidal therapy.

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 Yogurts Supplemented with Juices from Grapes and Berries

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1158 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Nikoletta Solomakou ◽  
Evangelos Kokkinomagoulos ◽  
Panagiotis Kandylis
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Physicochemical Characteristics ◽  
Fruit Juices ◽  
Total Phenolic ◽  
Potential Health ◽  
Red Color

Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits. Following that trend, in the present study, fruit juices (blueberry, aronia, and grape) were supplemented into yogurt as functional ingredients. The main physicochemical characteristics (pH, reducing sugars, acidity, color, and syneresis), total phenolic content, antioxidant activity, and viability of yogurt starters were monitored during production and storage. The use of juices had no significant effect on milk acidification rate and on the main physicochemical characteristics of yogurts, while resulted in increased red color. Total phenolic content increased from 30 to 33% (grape and aronia) and up to 49% (blueberry), while similar results were observed in antioxidant activity. Similar values of syneresis were presented in all yogurts, probably due to exopolysaccharide producing starter culture. Streptococcus thermophilus retained high viable counts during storage especially in yogurts with fruit juices (>108 cells g−1) revealing a possible prebiotic effect of juices. The results obtained from this study show that fruit juices (aronia, blueberry, and grape) have potential to be used in yogurt production in order to optimize the benefits of probiotic products with high phenolic compound intake.

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