Growth of lactic ferments and sensory quality of a functional fermented milk based on pulp and seeds of Citrullus colocynthis

2019 ◽  
Vol 8 (6) ◽  
pp. 235-247
Author(s):  
Soraya Djebara ◽  
Insaf Fatima Zohra Mansour ◽  
Fatima Zohra Elkadi ◽  
Fatima Zohra Sarsar ◽  
Amina Imene Benali ◽  
...  
Keyword(s):  
Functional Food ◽  
Health Effect ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Citrullus Colocynthis ◽  
Anal Ysis ◽  
Ph Values ◽  
Seed Extracts

The general objective of this work was to open perspectives for the use of health effect plants in industrial, domestic or artisan food formulas. This work involves incorporating Citrullus colocynthis at different rates into the milk and designing a yoghurt functional food. For this purpose, the chemical composition and the antioxidant capacity of the pulp and seeds of C. colo- cynthis were determined. Biochemical analyzes showed the importance of sugars (11.31 ± 1.08%) of fat (18.90 ± 0.78%) and proteins (13.58 ± 0.52%) in the seeds compared to the pulp. The polyphenols and avonoids of the methanolic and ethanolic seed extracts were quan ta vely greater than in the pupa. However, the an radical ac vi es were doses dependent and less important in the seeds than in the pulp. The pH values obtained indicate a more pronounced acidi ca on in the milk supplemented with seed powder (PGCco). The enumera on of lactic ferments Lactobacillus bulgaricus and Streptococcus thermophilus on milk medium supplemented with PGCco showed, contrary to the medium containing the pulp powder (PPCco), growth greater than that of the control from T4h (P <0.05). The sensory anal- ysis of yogurt-type fermented milk using classi ca on and triangular tests showed that the bi erness of the PGCco-based product was no ceable from 0.5g / 100ml while that of the PPCco product at 0.2g / 100ml. The associa- on probio c-an oxidants was compa ble and argues in favor of the design of a functional food with healing properties.

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

2022 ◽  
Vol 11 (6) ◽  
pp. 646-666
Author(s):  
Ouiza Ait Chabane ◽  
Djamal Ait Saada ◽  
Sara Bensoula ◽  
Mouna Moulay ◽  
Ismahene Ghomri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Lactobacillus Bulgaricus ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Bacterial Strains ◽  
Hydroethanolic Extract

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

scholarly journals Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka

2016 ◽  
Vol 7 (5) ◽  
pp. 97-101 ◽  
Author(s):  
JGS Ranasinghe ◽  
WTR Perera
Keyword(s):  
Sri Lanka ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Viable Count ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Medical Sciences ◽  
Ph Change ◽  
Ph Values ◽  
The Stability

Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101

scholarly journals Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

2019 ◽  
Vol 7 (9) ◽  
pp. 274 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Chrysoula Salamoura ◽  
Artemis Kontogianni ◽  
Despoina Katsipi ◽  
Panagiotis Kandylis ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Starter Culture ◽  
Goat Milk ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Cow Milk ◽  
Commercial Sample ◽  
Ph Values

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.

scholarly journals Pengaruh Waktu Penyimpanan Ekstrak Rennet Abomasum Domba Lokal terhadap Kualitas Keju

1970 ◽  
Vol 2 (1) ◽  
pp. 30-38
Author(s):  
Trioso Purnawarman ◽  
Chairun Nisa ◽  
Karunia Maghfiroh
Keyword(s):  
Bitter Taste ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Milk Clotting ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Cheese Texture ◽  
Salty Taste ◽  
Fresh Cheese

The study was aimed to examine the storage effect of rennet extracted from abomasum of local sheep on the texture and organoleptic qualities of cheese including color, flavor, salty taste, and bitter taste. Ten samples of crude rennet extract were divided into two groups which each five samples were stored for 2 weeks and 24 weeks  respectively. The rennet extract was then used as milk clotting agent in cheese making process. Streptococcus thermophilus and Lactobacillus bulgaricus were used as starter in those processes. The fresh cheese was coated with beeswax and ripened for 20 days in refrigerator. The ripened cheese was analyzed for the quality. The texture was analyzed by using warner blatzer shear (INSTRON®) and the data were evaluated with completely randomized design (CRD). The result showed that both time storage of rennet extract were not significantly influence on cheese texture (P<0,05). The organoleptic tests of color, flavor, salty taste, and bitter taste were rated by 25 panelists and then the data were analyzed with Friedman test. The time storage of rennet extract resulted variation on organoleptic quality of cheese.  Descriptive statistical analyses provided information that each panelist has varied preferences on cheese samples. It can be concluded that the storage of rennet extract had no significantly influence on the texture of cheese and provided variation  on organoleptic test. Keywords: storage, rennet extract, cheese, organoleptic test

scholarly journals Potensi Yogurt Rosella Probiotik Lactobacillus plantarum IIA-1A5 atau Lactobacillus fermentum B111K dalam Mengasimilasi Kolesterol

2018 ◽  
Vol 7 (3) ◽  
Author(s):  
Asti Yosela Oktaviana ◽  
Irma Isnafia Arief ◽  
Irmanida Batubara
Keyword(s):  
Lactobacillus Plantarum ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Fermentum ◽  
Lactobacillus Bulgaricus ◽  
Hibiscus Sabdariffa ◽  
Microbiological Characteristics ◽  
Functional Beverages ◽  
Vitro Analysis

Yogurt rosella susu kambing merupakan susu kambing fermentasi menggunakan bakteri stater “Lactobacillus bulgaricus dan Streptococcus thermophilus” serta ditambah ekstrak bunga rosella (Hibiscus sabdariffa L). Bakteri Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K digunakan sebagai probiotik pada pembuatan minuman yogurt rosella. Tujuan penelitian untuk mengevaluasi karakteristik dan kemampuan yogurt rosella probiotik dengan menggunakan L. plantarum IIA-1A5 dan L. fermentum B111K dalam mengasimilasi kolesterol secara in vitro dengan lama penyimpanan berbeda. Perlakuan yang dilakukan dalam penelitian ini adalah P1 : Yogurt dengan bakteri L. bulgaricus dan S. thermophilus, P2 : Yogurt rosella dengan L. bulgaricus dan S. thermophilus,  P3 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. plantarum IIA-1A5,  P4 : Yogurt rosella dengan bakteri L. bulgaricus, S. thermophilus dan L. fermentum B111K. Hasil penelitian menunjukkan bahwa bakteri L. plantarum IIA-1A5 dan L. fermentum memberikan pengaruh nyata (P<0.05) terhadap nilai viskositas, aktivitas air, total asam tertitrasi (TAT) selama penyimpanan 15 hari. Penggunaan bakteri L. plantarum IIA-1A5 dan L. fermentum B111K tidak memberikan pengaruh yang nyata (P>0.05) terhadap nilai total bakteri asam laktat (BAL) tetapi lama penyimpanan 15 hari memberikan pengaruh nyata (P<0.05). Karakteristik fisik, kimia dan mikrobiologi yogurt rosella probiotik Lactobacillus plantarum IIA-1A5 dan Lactobacillus fermentum B111K selama penyimpanan 15 hari masih baik dan layak untuk dikonsumsi. Selama penyimpanan 15 hari yogurt rosella probiotik Lactobacillus fermentum B111K (YRPF) memiliki potensi mengasimilasi kolesterol tertinggi dengan kolesterol terasimilasi sebesar 4.59 µg/ml dan persentase kolesterol terasimilasi sebesar 15.7%.Potency of Yogurt Roselle Probiotic Lactobacillus plantarum IIA-1A5 or Lactobacillus fermentum B111K in Assimilating CholesterolAbstractYogurt roselle milk goat is fermented milk goat using starter bacteria "Lactobacillus bulgaricus and Streptococcus thermophilus" probiotic bacteria added with rosella flower extract (Hibiscus sabdariffa L). The Lactobacillus plantarum IIA-1A5 and Lactobacillus fermentum B111K bacteria are used as probiotics in the manufacture of functional beverages of rosella yogurt. The objective of the study was to evaluate the characteristics and abilities of probiotic rosella yogurt by using L. plantarum IIA-1A5 and L. fermentum B111K in assimilating cholesterol by in vitro analysis with different storage times. Treatment conducted in this research was P1: yogurt with L. bulgaricus and S. thermophilus bacteria, P2: Yogurt with L. bulgaricus and S. thermophilus bacteria, P3: Yogurt with bacteria L. bulgaricus, S. thermophilus and L. plantarum IIA-1A5 bacteria, P4: rosella yogurt with stater bacteria and L. fermentum B111K. The results showed that L. plantarum IIA-1A5 and L. fermentum had significant effect (P <0.05) on viscosity, water activity, total titrated acids (TAT) during 15 days storage. The use of L. plantarum IIA-1A5 and L. fermentum B111K bacteria did not give significant effect (P> 0.05) to the total value of lactic acid bacteria (BAL) but 15 days storage time gave significant effect (P <0.05). Physical, chemical and microbiological characteristics of yogurt roselle probiotic L. plantarum IIA-1A5 and yogurt roselle probiotic L. fermentum B111K for 15 days storage are still good and feasible for consumption. During the 15 day storage of probiotic yogurt rosella L. fermentum B111K (YRPF) has the potential to assimilate the highest cholesterol with assimilated cholesterol by 4.59 μg/ml and the assimilated cholesterol percentage of 15.7% 

scholarly journals Physicochemical and Microbial Characteristics of Yogurt with Added Saccharomyces Boulardii

2017 ◽  
Vol 5 (3) ◽  
pp. 300-307 ◽  
Author(s):  
Alaa Niamah
Keyword(s):  
Proteolytic Activity ◽  
Storage Time ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Ph Values

The effect of adding Saccharomyces boulardii on yogurt quality was studied. Yogurt control was made using whole cow’s milk and classic starter culture. Other three treatments of yogurt were made by adding 1%,2% and 3% of Saccharomyces boulardii with yogurt starter. pH values and proteolytic activity of all yogurt treatments were determined during fermentation time. Changes in physicochemical and microbial properties of yogurt product were observed during storage time (21 days at 4°C). Yogurt samples with added yeast to starter cultures showed a slight increase in pH values during the 6 hours of fermentation. After fermentation time, pH and proteolytic activity of yogurt with 3% yeast were 4.05 and 250 μg/ml while control sample was 4.22 and 200 μg/ml respectively. pH, TN, WSN, TVFA and WHC values of yogurt with Saccharomyces boulardii were slightly increased whereas decreased the STS percentage compare with control yogurt without yeast during storage time. The addition of Saccharomyces boulardii improved the survivability of bacterial starter culture. After 21 day, Saccharomyces boulardii counts were 5.78, 6.01 and 6.31 Log. CFU/gm for yogurt with 1%,2% and 3% yeast respectively whereas Log. lactic acid bacteria of yogurt with 3% yeast was 7.53 and 7.55 for Lactobacillus bulgaricus and Streptococcus thermophilus.

Effect of fermentation temperature and different Streptococcus thermophilus to Lactobacillus bulgaricus ratios on Kermanshahi roghan and yoghurt fatty acid profiles

2018 ◽  
Vol 85 (4) ◽  
pp. 472-475
Author(s):  
Ali Mostafaie ◽  
Gholamreza Bahrami ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Streptococcus Thermophilus ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Fermentation Temperature ◽  
Better Than

The objective of the study reported in this Research Communication was to investigate the effect of fermentation temperature (37 and 45 °C) and different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1 and 1 : 3) on Kermanshahi roghan and yoghurt fatty acid profiles (FAP) in order to obtain a product with optimized fatty acid profiles. Kermanshahi roghan is a yoghurt by-product in western Iran (Kermanshah). The results revealed that incubation temperature at 37 °C as compared to 45 °C had a better effect on fatty acid profiles of roghan and yoghurt. Furthermore, the results showed that fatty acid profile of roghan is better than yoghurt at two experimental temperatures. On the other hand, the roghan products made by equal ratio of S. thermophilus and L. bulgaricus (1 : 1) had the best quality of fatty acid profiles. Although a lower incubation temperature increases incubation time, our finding suggests that inoculation ratio 1 : 1 at 37 °C as compared to 45 °C can affect the quality of roghan and yoghurt fatty acid profiles.

scholarly journals UJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI

2018 ◽  
Author(s):  
Johannes Kurniawan
Keyword(s):  
Lactic Acid ◽  
Milk Protein ◽  
Streptococcus Thermophilus ◽  
Raw Material ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Fermentation Time ◽  
Milk Fermentation ◽  
Vegetable Milk

<p>ABSTRACT Yogurt is a milk product that is fermented by microbial bacteria. Fermentation of lactose produces lactic acid which acts on milk protein, making yogurt denser and has a distinctive texture, flavor and aroma. Generally yogurt is made using cow's milk, but with advances in yogurt biotechnology can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Data is taken from all research units, in the form of fermentation time (with treatment 0 - 24 hours). The length of time for fermentation is the length of time needed when fermentation of milk to yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus. The parameters measured in this study are the physical and organoleptic qualities of yogurt. Based on the fermentation time resulting from the fermentation of soy bean milk into yogurt 0 hours, 12 hours, and 24 hours.<br />After doing research on the treatment of soybean milk with a treatment of 0 - 24 hours with 24 research units in getting results that there is no significant effect on fermentation treatment at 0 hours, 12 hours, and 24 hours. Obtained t value is 0.847&lt;t. table 2.086 and sig value. 0.406&gt; 0.05. Then it can be concluded that H0 is accepted and H1 is rejected, which means the treatment of fermentation time does not significantly affect the organoleptic quality of yogurt.</p><p>Keywords: Organoleptics, Soy Beans, Soy Bean Milk, Fermentation, Yoghurt.</p>

scholarly journals Interference of different storage temperatures in the dynamics of probiotic Bifidobacterium spp. and Streptococcus thermophilus starter cultures in fermented milk

2015 ◽  
Vol 82 (0) ◽  
Author(s):  
Rosângela Freitas ◽  
Rodrigo Otávio Miranda ◽  
Gabriel G. Netto ◽  
Luís Augusto Nero ◽  
Antônio Fernandes de Carvalho
Keyword(s):  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Storage Conditions ◽  
Starter Cultures ◽  
Cold Chain ◽  
Beneficial Effects ◽  
Probiotic Strains ◽  
Storage Temperatures

The variations of temperature during the cold chain can impair the quality of live foods, such as fermented milks. Probiotic bacteria are commonly added to food to provide the consumer with beneficial effects. Nevertheless, the concentration of probiotic in the end products should be elevated to ensure functionality. The aim of this study was to evaluate the viability of probiotic strains of bifidobacteria and starter strain of Streptococcus thermophilus in fermented milks at storage temperatures of 4 and 10ºC, for a period of 28 days. Commercial cultures ofBifidobacterium spp. were added to milk fermented byStreptococcus thermophillusand stored for 28 days at 4 and 10ºC. During this period, bifidobacteria and S. thermophilluscultures were monitored to check their behavior in the evaluated storage conditions. Viable bifidobacteria and S. thermophillus counts showed no significant variation during storage at 4 and 10ºC (p < 0.05), indicating that both of these conditions are adequate for maintaining their initial concentrations. The results indicate that the storage conditions usually adopted in sale establishments of dairy products are suitable to maintain bifidobacteria and S. thermophillus cultures in fermented milk.

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