Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

2018 ◽  
Vol 53 (2) ◽  
pp. 206-211 ◽  
Author(s):  
Luciana Albuquerque Caldeira ◽  
Érika Endo Alves ◽  
Antonia de Maria Filha Ribeiro ◽  
Vicente Ribeiro Rocha Júnior ◽  
Alciane Batista Antunes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Favorable Effect ◽  
Powdered Milk ◽  
Cell Counts ◽  
Randomized Design ◽  
Africanized Bees

Abstract: The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2-4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

scholarly journals Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

2020 ◽  
Vol 7 ◽  
Author(s):  
Minke Yang ◽  
Xiaojuan Yang ◽  
Xiaoqu Chen ◽  
Jie Wang ◽  
Zhenlin Liao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Good Source ◽  
The Caucasus ◽  
Metagenome Analysis ◽  
Soybean Isoflavone ◽  
Pure Milk ◽  
Insight Into

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.

scholarly journals Preparation of Indigenous Lactic Acid Bacteria Starter Cultures for Large Scale Production of Fermented Milk

2020 ◽  
Vol 2 ◽  
pp. 00010
Author(s):  
Tyas Utami ◽  
Amaralda Cindarbhumi ◽  
Marcella C. Khuangga ◽  
Endang S. Rahayu ◽  
Muhammad Nur Cahyanto ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Medium ◽  
Large Scale ◽  
Starter Culture ◽  
Viable Cell ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Mixed Cultures ◽  
Freeze Dried

<div>Lactobacillus plantarum Dad 13, an indigenous probiotic was examined its ability to be used as a single starter culture or mixed cultures with Streptococcus thermophilus Dad 11 for milk fermentation. Both cultures were isolated from dadih, a traditional fermented buffalo milk. The purposes of this study were to produce indigenous lactic acid bacteria starter cultures using halal growth medium and evaluate their application on large scale fermented milk production. The halal medium was developed using natural compounds such as sucrose, meat peptone, mung bean sprout extract, tomato extract, and young coconut water. Meat peptone was prepared by hydrolysis of halal meat using crude bromelain. Lactic acid bacteria were grown in the halal growth medium then harvested, frozen and freeze-dried. A single freeze-dried starter culture of L. plantarum Dad 13 and frozen mixed cultures of L. plantarum Dad 13 and S. thermophilus Dad 11 were prepared for production of fermented milk drink and yogurt respectively in industrial scale. The growth of these lactic acid bacteria in halal growth medium increased the viable cell to two log cycles (109 CFU/mL) for L. plantarum Dad 13 and one log cycle for S. thermophilus Dad 11 (108 CFU/mL), respectively. The viable cell of freeze-dried L. plantarum Dad 13 and S. thermophilus Dad 11 were 7.57 x 1010 CFU/g and 6.35 x 109 CFU/g, respectively. The number of viable cells and pH of both fermented milk drink and yogurt products was relatively stable to 107 CFU/mL and 108 CFU/mL, respectively during cold storage for four to six weeks. The sensory characteristics of the products were comparable to the ones using commercial starter cultures. It can be concluded that these indigenous starter cultures can be applied for the production of probiotic fermented milk.</div>

Lactic Acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Precultured with Psychrotrophic Bacteria

1977 ◽  
Vol 40 (7) ◽  
pp. 475-479 ◽  
Author(s):  
M. A. COUSIN ◽  
E. B. MARTH
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Psychrotrophic Bacteria ◽  
Cell Free Filtrate

Raw milk was incubated at 7 C for 5 days after it was inoculated with psychrotophic bacteria previously isolated from other raw milks. Then a portion of each sample of milk was pasteurized; the remainder was autoclaved. Streptococcus thermophilus and Lactobacillus bulgaricus were individually inoculated into all pasteurized and autoclaved milks which were then incubated at 37 C and titratable acidity was measured at 2-h intervals. Pasteurized milks precultured with psychrotrophic bacteria supported more acid production than did pasteurized control milks. S. thermophilus and especially L. bulgaricus produced more acid in autoclaved than in pasteurized milks. Cell-free filtrates from cultures of psychrotrophic bacteria were added to raw, pasteurized, and autoclaved milks before they were inoculated with the lactic acid bacteria. Results were similar to those obtained when psychrotrophic bacteria were added to milk. When the cell-free filtrate was added to milks simultaneously with starter cultures, less than 10 h were required to produce conditions in milk favorable for enhanced lactic acid production.

scholarly journals Effect of Starter Addition on the Physicochemical, Microbiological and Sensory Characteristics of Pasteurized Milk White Cheese (Gibna bayda)

2020 ◽  
pp. 32-44
Author(s):  
Hanaa M. A. Salih ◽  
Mohamed O. M. Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Storage Period ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Sensory Characteristics ◽  
Lactobacillus Bulgaricus ◽  
Pasteurized Milk ◽  
White Cheese ◽  
Viable Bacteria

Aims: This study was conducted to determine the effect of starter culture addition on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna Bayda) during the storage period (5°C/ 45 days). Methodology: Two treatments were prepared: Treatment 1 (T1): cheese manufactured with pasteurized milk with Lactobacillus bulgaricus and Streptococcus thermophilus (1:1) at the level of 2% (w/v); Treatment 2 (T2): the control; cheese manufactured with pasteurized milk without starter cultures. After cheese manufacture, physicochemical, microbiological and sensory characteristics were determined at 1, 15, 30 and 45-day intervals. Results: Results showed that the starter culture addition did not significantly (P>.05) affect all physiochemical characteristics of cheese, except for the ash content which was high in cheese manufactured with the addition of starter culture. The addition of the starter influenced the microbiological quality of the cheese, with total viable bacteria, Staphylococcus aureus and yeasts and moulds counts being significantly (P<.05) low. Furthermore, the cheese made with an added starter culture showed high scores of colour, taste and flavour. The storage period significantly affected all characteristics of the cheese, except for the fat content of the control, which remained unchanged during all storage periods. Conclusion: The results of this study show that starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) (1:1) is likely to be a suitable culture for Sudanese white cheese.

scholarly journals Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

2020 ◽  
Vol 3 (2) ◽  
pp. 118
Author(s):  
Thanh Le ◽  
Bogdan Goranov ◽  
Radka Vlaseva
Keyword(s):  
Maximum Rate ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Technological Parameters ◽  
Coagulation Time ◽  
The Moment ◽  
Natural Milk

In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetics. Three starter cultures were selected for production of Vietnamese yogurt. With the selected starter culture, yogurt from natural milk and reconstituted whole milk was obtained. Their coagulation time, acidity, maximum rate of acidification and rate of acidification during storage of product were studied. As a result of this study and mathematical modeling, we concluded that maximum rate of acidification at moment of coagulation and during storage was affected by the type of milk used in yogurt production.

scholarly journals Modeling of Moisture Crystallization of Bacterial Starter Cultures during Freezing

2020 ◽  
Vol 50 (2) ◽  
pp. 252-260
Author(s):  
Elena Korotkaya ◽  
Igor Korotkiy ◽  
Kirill I Vasil'ev ◽  
L. Ostroumov
Keyword(s):  
Lactic Acid ◽  
Thermal Characteristics ◽  
Chemical Properties ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Freezing Time ◽  
Thermophysical Characteristics ◽  
Mass Fractions ◽  
Experimental Values

Introduction. The quality of fermented milk products directly depends on the bacterial starter cultures involved, which contain lactic acid microorganisms. One of the most effective ways to store bacterial ferments is freezing as it improves the survival rate and preserves the morphological and cultural properties. Changing the phase state of water affects the chemical and biochemical processes during freezing. The present research dealt with the issue of moisture crystallization during freezing of bacterial starter cultures. Study objects and methods. The study featured bacterial starter cultures of Lactobacillus bulgaricus and Lactobacillus acidophilus. The authors used standard methods to determine their physical and chemical properties; the first buffer method of two temperature and time intervals made it possible to describe the thermal characteristics. Results and discussion. A set of experiments helped to define the mass fractions of total protein and dry matter, the content of lactic acid, as well as cryoscopic temperatures and thermophysical characteristics of the bacterial cultures in question. The values of the thermophysical characteristics of bacterial ferments proved to depend on the amount of moisture in them. The authors constructed a model of moisture crystallization during freezing of bacterial starter cultures, taking into account the content of lactose and lactic acid. The model made it possible to define the cryoscopic temperatures. Their proved close to the experimental ones. The model of moisture crystallization also provided the freezing time and a method for calculating thermal characteristics and their values. The differences between the calculated and experimental values did not exceed 5.3 %. Conclusion. The experimental and calculated values of the thermophysical characteristics appeared similar, which means that the proposed model of moisture crystallization during freezing of bacterial ferments proved effective. The model can be used in commercial freezing to calculate thermal characteristics and freezing time.

scholarly journals Evaluation of physicochemical properties and viability of starter culture of liquid cheese whey-based frozen yogurts supplemented with inulin

2021 ◽  
Vol 51 (12) ◽  
Author(s):  
Viviane Michele dos Santos ◽  
Gerlane Souza de Lima ◽  
Viviane Lansky Xavier de Souza Leão ◽  
Karina Correia da Silveira ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Physicochemical Properties ◽  
Cheese Whey ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Melting Rate ◽  
Starter Cultures ◽  
Culture Viability ◽  
Frozen Yogurt

ABSTRACT: The study aimed to analyze the physicochemical properties and starter culture viability of frozen yogurts produced with liquid cheese whey (LCW) and inulin at different proportions (F0: 66% LCW and 0% inulin; F1: 65% LCW and 1% inulin; F2: 64% LCW and 2% inulin; F3: 62% LCW and 4% inulin). Results demonstrated that the frozen yogurt F3 presented higher total solids and carbohydrates levels. LCW and inulin contributed to the overrun increase (11.8-18.2%) but did not interfere significantly in the retardation of the melting rate and range in the samples’ hardness. Over the storage time, formulation F3 showed lower pH and higher titratable acidity. However, from the sixtieth day of storage, the formulations of frozen yogurts varied in the pH and titratable acidity profile associated with the decline in the viability of starter cultures. Even so, the inulin supplementation positively affected the strains’ viability during storage. Based on our data, the formulation F3 presented better nutritional value, physicochemical characteristics, and stability over the storage period.

scholarly journals Research of rheological properties of fermented milk ice cream with high content of exopolysaccharides

2021 ◽  
Vol 30 ◽  
pp. 01015
Author(s):  
Ekaterina Pozhidaeva ◽  
Lyubov Golubeva ◽  
Anton Sadchenko ◽  
Yana Dymovskih
Keyword(s):  
Starter Culture ◽  
Control Sample ◽  
Ice Cream ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Bulgaricus ◽  
Thawing Rate ◽  
Milk Mixture

As a result of scientific and technological research, the ingredient composition and the feasibility of using complex bacterial starter cultures as part of fermented milk ice cream have been substantiated. The objects of the study were samples of mixtures for the production of fermented milk ice cream were considered, which included dairy and non-dairy components, including complex bacterial starter cultures: YF-L812 (Streptococcus thermophilus, Lactobacillus bulgaricus) - control sample and YO-PROX 777 (Streptococcus thermophilus, Lactobacillus delbrueckii ssp.bulgaricus), as well as pectin stabilizers “Grindsted Pektin LC 710” and “Cremodan SE 334” with a concentration of 0.1-0.7%. It was found that a prototype sample with starter culture YO-PROX 777 has increased values of dynamic viscosity compared with the control sample with similar stabilizers and their identical concentrations, which is evidence of the accumulation of exopolysaccharides in the fermented fermented milk mixture. A prototype of fermented milk ice cream has better shape stability during temperature control, the thawing rate is reduced by 1.6 times compared to the control. The degree of overrun of the prototype fermented milk ice cream is 37.6%, which is 1.2 times higher compared to the control.

Aerobic Respiration in Lactic Acid Bacteria

2018 ◽  
pp. 87-100
Author(s):  
Sarang Dilip Pophaly ◽  
Manorama Chauhan ◽  
Jitesh Tarak ◽  
Shekhar Banala Bashetty ◽  
Tejinder Pal Singh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacterial Cells ◽  
Atp Production ◽  
Final Electron ◽  
Simple Carbohydrates ◽  
Dairy Starter Cultures

Lactic acid bacteria (LAB) are used as food-grade microorganisms for production of a variety of fermented milk products. They are also the most common probiotic organisms used for making functional foods. Lactic acid bacteria are well known for their fermentative metabolism wherein they convert simple carbohydrates to organic acids and other end products. Fermentation helps the bacteria to generate ATP required for various cellular activities via substrate level phosphorylation reaction. Fermentation results in incomplete oxidation of substrate and hence is an inefficient process with a low ATP yield. However, some LAB are genetically capable of activating an auxiliary respiratory metabolism in which a quinol oxidase serves as the final electron acceptor and high ATP production is achieved due to oxidative phosphorylation. The respiratory process is associated with high biomass production of LAB and more robust bacterial cells, which are essentially required for manufacture of high viability starter culture. This chapter explores LAB's current and future applications in dairy starter cultures.

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