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.

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 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 A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

2008 ◽  
Vol 67 (OCE5) ◽  
Author(s):  
J. Aubin ◽  
M. Remigy ◽  
L. Verseil ◽  
R. Bourdet-Sicard ◽  
S. Vaudaine ◽  
...  
Keyword(s):  
Immune Response ◽  
Influenza Vaccination ◽  
Dairy Product ◽  
The Elderly ◽  
Fermented Dairy Product ◽  
Fermented Dairy

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

scholarly journals Consumer's characteristics of yogurt in Manado, North Sulawesi - Indonesia

2017 ◽  
Vol 42 (1) ◽  
pp. 23
Author(s):  
E. Wantasen ◽  
F. H. Elly ◽  
N. M. Santa
Keyword(s):  
Consumer Satisfaction ◽  
Nutritive Value ◽  
Dairy Product ◽  
Total Sample ◽  
Primary Data ◽  
Purchase Decision ◽  
Product Availability ◽  
North Sulawesi ◽  
Fermented Dairy ◽  
Structured Questionnaire

The objective of this study was to analyze consumer’s characteristics of yogurt as one of fermented dairy product, consumers satisfaction and factors influencing consumers purchase decision on yogurt in Manado city. The primary data were collected using structured questionnaire from a total sample of 400 consumers in Manado City. Samples were selected using the accidental sampling method with schedule (using alternating date/ day and place, respectively). Collecting data were done from July to September 2015. The result indicated that most consumers were teenagers, female students, and single persons. Consumers of yogurt in Manado City are were categorized quite satisfied with yogurt product. The product availability had to be considered by producer in order to increase consumer satisfaction. Partially, factors that significantly influencing consumer’s purchase decision in Manado were preservative content, product availability, variant flavor, product volume and additional nutritive value.

scholarly journals Intake of fermented and non-fermented dairy products and risk of incident CHD: the Kuopio Ischaemic Heart Disease Risk Factor Study

2018 ◽  
Vol 120 (11) ◽  
pp. 1288-1297 ◽  
Author(s):  
Timo T. Koskinen ◽  
Heli E. K. Virtanen ◽  
Sari Voutilainen ◽  
Tomi-Pekka Tuomainen ◽  
Jaakko Mursu ◽  
...  
Keyword(s):  
Dairy Products ◽  
Disease Risk ◽  
Dairy Product ◽  
Low Fat ◽  
Disease Risk Factor ◽  
Risk Factor Study ◽  
Factor Study ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Heart Disease Risk

AbstractRecent dairy product studies have suggested that fermented rather than non-fermented dairy products might provide benefits on cardiovascular health, but the evidence is inconclusive. Therefore, we investigated whether fermented and non-fermented dairy products have distinct associations with the risk of incident CHD in a population with high dairy product intake. The present study included a total of 1981 men, aged 42–60 years, from the Kuopio Ischaemic Heart Disease Risk Factor Study, with no CHD at baseline. Dietary intakes were assessed with instructed 4-d food records. We used Cox’s proportional hazards regression model to estimate the associations with the risk of CHD. Fatal and non-fatal CHD events were ascertained from national registries. During a mean follow-up of 20·1 years, 472 CHD events were recorded. Median intakes were 105 g/d for fermented (87 % low-fat products) and 466 g/d for non-fermented dairy products (60 % low-fat products). After adjusting for potential confounders, those in the highest (v. lowest) intake quartile of fermented dairy products had 27 % (95 % CI 5, 44; P-trend=0·02) lower risk of CHD. In contrast, those in the highest intake quartile of non-fermented dairy products had 52 % (95 % CI 13, 104; P-trend=0·003) higher risk of CHD. When analysed based on fat content, low-fat (<3·5 % fat) fermented dairy product intake was associated with lower risk (hazard ratio in the highest quartile=0·74; 95 % CI 0·57, 0·97; P-trend=0·03), but high-fat fermented dairy and low-fat or high-fat non-fermented dairy products had no association. These results suggest that fermented and non-fermented dairy products can have opposite associations with the risk of CHD.

scholarly journals Food Products with High Antioxidant and Antimicrobial Activities and Their Sensory Appreciation

2022 ◽  
Vol 12 (2) ◽  
pp. 790
Author(s):  
Mihaela Adriana Tița ◽  
Maria Adelina Constantinescu ◽  
Ovidiu Tița ◽  
Endre Mathe ◽  
Loreta Tamošaitienė ◽  
...  
Keyword(s):  
Dairy Product ◽  
Control Sample ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Point Of View ◽  
Volatile Oils ◽  
Textural Characteristics ◽  
Fermented Dairy Product ◽  
Fermented Dairy ◽  
Antioxidant And Antimicrobial Activities

(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its antioxidant, anticancer, antidiabetic, antihypertensive and antimicrobial properties. Extracts from various plants in the form of volatile oils have a beneficial efct on consumer health. their antioxidant and antimicrobial activities were demonstrated. (2) Methods: In the present study, the main purpose was to obtain a fermented dairy product with a high nutritional value; therefore, kefir, enriched with three types of volatile oils, namely, volatile mint oil, volatile fennel oil and volatile lavender oil, was made. The kefir samples obtained were sensory and texturally analyzed. The beneficial effect on health must also be studied in terms of the acceptability of these products by consumers from a sensory point of view. A non-numerical method based on several multi-personal approval criteria was used to interpret the results obtained in the sensory analysis. In the textural analysis, the consistency, cohesiveness and firmness of the kefir samples were analyzed. (3) Results: The samples enriched with volatile oils obtained superior results compared to the control sample in both conducted examinations. Kefir samples with volatile oils retained their sensory and textural characteristics for a longer time during storage. (4) Conclusions: The volatile oils added to kefir positively influenced the sensory and textural characteristics of the finished product.

scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

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