scholarly journals Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 30 ◽  
Author(s):  
Maria Aspri ◽  
Photis Papademas ◽  
Dimitrios Tsaltas
Keyword(s):  
Dairy Products ◽  
Functional Foods ◽  
Food Products ◽  
Cholesterol Content ◽  
Probiotic Bacteria ◽  
High Fat ◽  
Dairy Food ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Probiotic Delivery

Consumer demands for foods promoting health while preventing diseases have led to development of functional foods that contain probiotic bacteria. Fermented dairy products are good substrates for probiotic delivery, but the large number of lactose intolerant people, their high fat and cholesterol content and also due to the growing vegetarianism the consumers are seeking for alternatives. Therefore, researches have been widely studied the feasibility of probiotic bacteria in non-dairy products such as fruits, vegetables, and cereals. This review describes the application of probiotic cultures in non-dairy food products.

Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria

2002 ◽  
Vol 12 (7) ◽  
pp. 579-589 ◽  
Author(s):  
C.G Vinderola ◽  
G.A Costa ◽  
S Regenhardt ◽  
J.A Reinheimer
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Probiotic Bacteria ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals USING PROBIOTICS AND INULIN TO PROLONG FERMINTED DAIRY PRODUCTS SHELEF LIFE

2017 ◽  
Vol 48 (2) ◽  
Author(s):  
Khaleel & Thaer
Keyword(s):  
Lactobacillus Plantarum ◽  
Dairy Products ◽  
Probiotic Bacteria ◽  
Total Solids ◽  
Titrable Acidity ◽  
Ph Values ◽  
Fermented Dairy Products ◽  
Skimmed Milk ◽  
Fermented Dairy ◽  
Fermented Products

The fermented dairy products were prepared using, four different probiotic bacteria, Lactobacillus plantarum, Lb. rhamnosus, Lb. reutri and Lb. acidophilus individually. The fermented products were prepared using skimmed milk with the addition of 0, 1 and 2% inulin. The results showed that,  the fat percentages were 0.14-0.18%, titrable acidity 0.69-0.89%, pH values 4.63- 4.84, total solids 11.95-13.85 and the protein percentages were 3.91-4.26% .The results showed that there were variation in the viable counts of probiotic bacteria according to the added percentage of inulin.  It was found that the logarithmic viable counts for Lb. plantarum were 10.86, 12.41 and 13.91 when 0, 1 and 2% inulin was added respectively, while these counts were;  10.61, 12.30, 13.75, 9.97, 11.94, 13.75, 9.72, 10.10 and 11.20 cfu/g for Lb. rhamnosus, Lb. reutri and Lb. acidophilus, respectively. The decreased in logarithmic cycle was by 1.41-1.87 of viable counts (after 10 weeks at 5c) between the treatments of 0% inulin and those which is supported by probiotics addition.  At the same conditions, the treatments with 1% inulin shawed 1.5 logarithmic cycle reduction in  Lb. rhamnosus, Lb. reutri and Lb. acidophilus ,and 0.78 logarithmic cycle when Lb. planetarium were used. By using 2% inulin the logarithmic cycle decreased were one cycle for Lb. rhamrnosus, Lb. reutri and Lb. acidophilus while it was 0.33 cycle for Lb. planetarium at the same conditions.

PROBIOTIC BACTERIA | Detection and Estimation in Fermented and Non-Fermented Dairy Products

1999 ◽  
pp. 1783-1789 ◽  
Author(s):  
Wolfgang Kneifel ◽  
Tiina Mattila-Sandholm ◽  
Atte von Wright
Keyword(s):  
Dairy Products ◽  
Probiotic Bacteria ◽  
Bacteria Detection ◽  
Detection And Estimation ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

2002 ◽  
Vol 85 (4) ◽  
pp. 721-729 ◽  
Author(s):  
C.G. Vinderola ◽  
P. Mocchiutti ◽  
J.A. Reinheimer
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Probiotic Bacteria ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan

2017 ◽  
Vol 6 (2) ◽  
pp. 75 ◽  
Author(s):  
Moawiya A. Haddad
Keyword(s):  
Shelf Life ◽  
Therapeutic Dose ◽  
Dairy Products ◽  
Storage Period ◽  
Probiotic Bacteria ◽  
Refrigerated Storage ◽  
Time Intervals ◽  
Fermented Dairy Products ◽  
Hedonic Scale ◽  
Fermented Dairy

Objectives: The study aimed to measure the viability of probiotic bacteria in different probiotic fermented dairy products marketed in Jordan during their shelf lives. Methods: Ten products which were all known commercial probiotic fermented dairy drinks were purchased from main market stores at 0 day of processing, and kept under 4oC for the assigned time intervals (1, 7, 14 day). These products included 7 stirred yogurt Activia, Activia low-fat, Actimel, Baladna, Acti-Yogho, Moffedo, and Vital, and 2 set yogurt (Activia - apricot and peach, Activia light – strawberry) and one stirred yogurt (Activia- stirred). Samples were tested for probiotic count at those intervals in an unopened refrigerated bottles. Sensory evaluation using hedonic scale was carried out on the above products in an unopened package at the same indicated intervals. Morphology of probiotic bacteria in commercial products was also confirmed microscopically.Results: The results of the viability of probiotic counts in log10 remaining above 7 log until the end of shelf life (14 d) except for four products including Moffedo, vital, Activia set yogurt light – strawberry, and Activia (stirred yogurt) which decreased to 3.4, 4.9, 5.0, and 5.0 respectively at the end storage period. The pH for all products until the end of the study were between 4.1- 4.5. The best average of all sensory characteristics using hedonic scale (8.3) was for Actimel, whereas the lowest (7.1) was for both Moffedo and Activia set yogurt- Apricot and peach.Conclusion: The counts of probiotic bacteria in fermented dairy products is not always above the therapeutic dose of 6.0 log cfu/g, which urge governmental authorities to establish a standard related to these products.

scholarly journals Antibiotic resistance of lactis acid bacteria and the risk of its transmission with fermented dairy products

2018 ◽  
Vol 20 (87) ◽  
pp. 78-84
Author(s):  
I.M. Slyvka ◽  
O.Y. Tsisaryk ◽  
L.Y. Musiy
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Genes ◽  
Dairy Products ◽  
Antibiotic Resistance Genes ◽  
Food Products ◽  
Animal Origin ◽  
Resistant Bacteria ◽  
Antibiotic Resistant ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Bacterial resistance to antimicrobials is a global health problem that affects not only on humane and veterinary medicine, but also on food products. The food chain can be by transmission of antibiotic resistance from bacterial populations to animals and humans. Literary data on the current state of the problem of antibiotic resistance of lactic acid bacteria (LAB) in Ukraine and in the world are given in the review. Possible ways of transferring resistance to antibiotics through fermented dairy products are shown. The main aspects of the danger of transmission of antibiotic resistance genes through the LAB and fermented dairy products are revealed. The main modern approaches to the definition of antibiotic resistance of microorganisms with the use of classical and modern research methods are described. The article provides the main sources of information on the safety of use of LAB as starter cultures and probiotics for the production of fermented dairy products. The hypothesis of the resistance gene's reservoir suggests that LAB can be a reservoir of sustainability genes, and the subsequent transfer of such genes to pathogenic and opportunistic microorganisms. The presence of antibiotic resistance genes transposed horizontally is inadmissible for lactobacilli, which are used as commercial bacterial agents for the production of fermented dairy products. According to the literature data, the absence of acquired antimicrobial resistance has become an important criterion for assessing the safety of lactobacilli, which are used as starting cultures for the production of fermented dairy products or probiotics. It has been established that it is obligatory to study the antibiotic resistance gene in addition to clinical and laboratory methods of studying the antibiotic resistance of LAB. To minimize the formation of antibiotic-resistant bacteria in food products of plant and animal origin it is possible by careful monitoring of residues of antibiotics in raw materials and finished products. This will prevent the entry of antibiotic resistant strains into the natural cycle.

scholarly journals Probiotic Delivery through Non-Dairy Plant-Based Food Matrices

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 599
Author(s):  
D. M. D. Rasika ◽  
Janak K. Vidanarachchi ◽  
Selma F. Luiz ◽  
Denise Rosane Perdomo Azeredo ◽  
Adriano G. Cruz ◽  
...  
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Health Benefit ◽  
Food Products ◽  
Quality Characteristics ◽  
Dairy Plant ◽  
Food Matrices ◽  
Probiotic Food ◽  
Probiotic Delivery

Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.

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