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.

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.

Characterization and transcriptomic basis of biofilm formation by Lactobacillus plantarum J26 isolated from traditional fermented dairy products

LWT ◽  
2020 ◽  
Vol 125 ◽  
pp. 109333 ◽  
Author(s):  
Linlin Sun ◽  
Yu Zhang ◽  
Xiaojie Guo ◽  
Lidong Zhang ◽  
Wei Zhang ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Biofilm Formation ◽  
Dairy Products ◽  
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 Caseinolytic proteases of Lactobacillus and Lactococcus strains isolated from fermented dairy products

Mljekarstvo ◽  
2021 ◽  
Vol 72 (1) ◽  
pp. 11-21
Author(s):  
Jasna Novak ◽  
Keyword(s):  
Dairy Products ◽  
Protein Extraction ◽  
Optimal Growth ◽  
Lactobacillus Helveticus ◽  
Cell Biomass ◽  
Sds Page ◽  
Fermented Dairy Products ◽  
Skimmed Milk ◽  
Acidification Capacity ◽  
Fermented Dairy

Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides. Proteolytic properties of a selection of lactic acid bacteria (LAB) strains previously isolated in Croatia, including Lactococcus lactis and Lactobacillus strains, are described. All strains of Lactobacillus and Lactococcus showed an Fmc+ phenotype that can be associated with efficient growth in milk. The significant caseinolytic effect, after incubation of culture supernatant or concentrated cell biomass, was observed for Levilactobacillus brevis D6 and Lactiplantilactobacillus plantarum D13 after growth in the optimal growth medium, while for Lactoccocus lactis ZGBP5-32 and Levilactobacillus brevis SF9B strains after growth in skimmed milk. To assess the LAB growth in skimmed milk, the acidification rate was monitored. Statistically, significant acidification capacity was determined for L. plantarum D13 in the optimal medium and by the proteolytic strain Lactobacillus helveticus M92 in skimmed milk. After extraction of proteinases from the strains with caseinolytic activity, protein samples were analysed by the SDS-PAGE. The protein extract of the Lc. lactis ZGBP5-32 and ZGZA7-10, retained proteolytic activity even at very low concentrations. The ultrafiltration improved protein extraction. The crude extract possibly contained putative protease, as a decrease in contaminating proteins was confirmed by SDS-PAGE in samples of L. brevis D6 and SF9B, L. fermentum D12 and L. plantarum D13.

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