scholarly journals Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh

2021 ◽  
pp. 1-7
Author(s):  
Ashraf Sh T Bakr ◽  
◽  
Wael F Elkot ◽  
Keyword(s):  
Chemical Composition ◽  
Lactobacillus Acidophilus ◽  
Jerusalem Artichoke ◽  
Storage Period ◽  
Viable Count ◽  
Cow’S Milk ◽  
Organoleptic Properties ◽  
Cow's Milk ◽  
Probiotic Strains ◽  
Viable Bacteria

Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.

The characteristics of lactic acid bacteria isolated from fermented food as potential probiotics

2021 ◽  
Vol 32 (4) ◽  
pp. 743-749
Author(s):  
Victoria Yulita Fitriani ◽  
Budi Suprapti ◽  
Muhammad Amin
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bile Salts ◽  
Pathogenic Bacteria ◽  
Fruit Juice ◽  
Lactobacillus Reuteri ◽  
Antibacterial Properties ◽  
Fermented Food ◽  
Cow’S Milk ◽  
Cow's Milk

Abstract Objectives This study aims to determine the characteristics of Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk, respectively as probiotic candidate based on exposure to pH, bile salts, pathogenic bacteria, and antibiotics. Methods In vitro studies were conducted to examine the resistance of Lactobacillus acidophilus and Lactobacillus reuteri in pH 2, 2.5, 3.2, and 7.2, resistance to bile salts, resistance to pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Enterococcus faecalis) and antituberculosis antibiotics. Results Viability of Lactobacillus acidophilus and Lactobacillus reuteri isolates remained unchanged (6.3 × 107 CFU/mL and 5.03 × 107 CFU/mL) at various acidic pH, and had a low survival rate in Ox gall 0.3% (bile salts). These isolates also showed antibacterial properties against pathogens in the gastrointestinal tract. Both of these bacteria are quite safe to be used together with ofloxacin, linezolid, moxifloxacin, and levofloxacin, antibiotic for tuberculosis therapy. Conclusions The results showed that Lactobacillus acidophilus and Lactobacillus reuteri from fermented soursop fruit juice and cow’s milk respectively fulfilled the characteristics of probiotic and could potentially be used as adjunct therapy in tuberculosis drug-resistance.

scholarly journals Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis in Doogh (a yogurt drink)

2019 ◽  
Author(s):  
Shahin Zomorodi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Period ◽  
Sensory Properties ◽  
Bifidobacterium Lactis ◽  
Sample Distribution ◽  
Cold Room ◽  
Probiotic Strains ◽  
Sensory Evaluations ◽  
The Stability ◽  
Yogurt Drink

The present study was investigated the survival of probiotic strains, namely Lactobacillus acidophilus (LAFTI-L10) and Bifidobacterium lactis (LAFTI-B94), in both microencapsulated and free forms in Doogh as a yogurt drink. The effects of probiotic strains on physicochemical and sensory properties, stability, and microstructures of Doogh were evaluated during storage for 45 days in a cold room at a temperature of 5±1 °C. The statistical analysis of the results showed that the number of L. acidophilus and B. lactis in free forms decreased about 1.1 and 2.2 log cycles, respectively. However, the number of the microencapsulated forms were remained relatively constant during the storage period. Both free and microencapsulated forms were successful in keeping the counts of L. acidophilus and B. lactis in Doogh high enough for the therapeutic minimum (106-107 cfug-1) after 45 days. Nonetheless, the number of microencapsulated probiotics was higher than that of the free cells. The acidity, pH, and stability were significantly different between the samples. The microstructure of the samples was affected by the microencapsulation of bacteria because the sample distribution of the clusters and particles was more regular in the samples containing microencapsulated probiotics than in those containing free forms. According to the results of sensory evaluations, probiotics not only exerted no adverse effects on the physicochemical and sensory properties of Doogh but also improved the stability, microstructure, and flavor of this drink. Therefore, Doogh can be considered an effective food carrier for the delivery of probiotic organisms.

CHANGES IN THE CHEMICAL COMPOSITION OF COWS MILK OF EDUCATIONAL SCIENTIFIC AND PRACTICAL CENTER «STUDENTESKIY» IN AUTUMN

2019 ◽  
Vol 1 (4) ◽  
pp. 382-387
Author(s):  
G.A. Larionov ◽  
◽  
V.G. Semenov ◽  
N.V. Mardaryeva ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Dairy Products ◽  
Dairy Product ◽  
Research Work ◽  
Dairy Farm ◽  
Cow’S Milk ◽  
Agricultural Product ◽  
Cow's Milk ◽  
State Agricultural Academy

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

Detoxification of Aflatoxin B 1 and M 1 by Lactobacillus acidophilus and prebiotics in whole cow's milk

2019 ◽  
Vol 39 (5) ◽  
Author(s):  
Katia F. Wochner ◽  
Maria C. C. Moreira ◽  
Daneysa L. Kalschne ◽  
Eliane Colla ◽  
Deisy A. Drunkler
Keyword(s):  
Lactobacillus Acidophilus ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Aflatoxin B

scholarly journals Buffalo mozzarella chemical composition and authenticity assessment by electrophoretic profiling

2017 ◽  
Vol 38 (4) ◽  
pp. 1841
Author(s):  
Ben-Hur Ramos Ferreira Gonçalves ◽  
Grazielly De Jesus Silva ◽  
Daniele Gomes Conceição ◽  
Antonio Silvio do Egito ◽  
Sibelli Passini Barbosa Ferrão
Keyword(s):  
Chemical Composition ◽  
Electrophoretic Analysis ◽  
Physicochemical Characteristics ◽  
Buffalo Milk ◽  
Water Soluble ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Sds Page

Buffalo milk mozzarella is often adulterated by the addition of cow’s milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow’s milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow’s milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0–20 days of production. The chemical composition (moisture, ash, fat in dry matter, protein, total solids and defatted dry extract) and physicochemical characteristics (acidity) of the cheeses were evaluated. Proteins and water-soluble peptides (WSP) extracted from RTB, RTC and from the commercial samples, and were analyzed by SDS-PAGE electrophoresis under denaturing conditions. It was not possible to detect the inclusion of cow’s milk by the cheeses’ chemical and physicochemical properties. However, the separation and detection of peptide and protein fractions of the cheese was possible by electrophoresis. The results of the electrophoretic analysis suggest that 28% of the commercial samples considered here had evidence of the addition of cow’s milk. The methodology described here is important to identify occurrences of fraud in buffalo mozzarella production.

Effect of seasonal variation on chemical composition of Cow's milk

2015 ◽  
Vol 28 (1) ◽  
pp. 150-154 ◽  
Author(s):  
Osama Kabil ◽  
Mahdy Ali ◽  
Ekbal Ibrahim ◽  
Hend El Barbary
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Cow’S Milk ◽  
Cow's Milk

Chemical Composition of Commercial Cow’s Milk

2019 ◽  
Vol 67 (17) ◽  
pp. 4897-4914 ◽  
Author(s):  
Aidin Foroutan ◽  
An Chi Guo ◽  
Rosa Vazquez-Fresno ◽  
Matthias Lipfert ◽  
Lun Zhang ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Physical, Chemical, Microbiological and Sensory Characteristics of a Probiotic Beverage Produced from Different Mixtures of Cow's Milk and Soy Beverage by Lactobacillus acidophilus La5 and Yoghurt Culture

2019 ◽  
Vol 57 (4) ◽  
pp. 461-467 ◽  
Author(s):  
Edina Šertović ◽  
Zlatan Sarić ◽  
Miroljub Barać ◽  
Irena Barukčić ◽  
Aleksandar Kostić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Unsaturated Fatty Acids ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Cow’S Milk ◽  
Fermented Beverages ◽  
Cow's Milk ◽  
Lactobacillus Acidophilus La5

The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy beverage served as control samples. Fermentation was performed at 43 °C by a combined culture consisting of the probiotic strain Lactobacillus acidophilus La5 and yoghurt culture. Viable counts of La5 strain in the produced beverages ranged from 7.52 to 8.20 log CFU/mL, which is above the probiotic minimum (106 CFU/mL). Lactic acid was the most prevalent organic acid in all samples (660.1 to 1003.0 mg/100 mL). The fatty acid profiles of fermented beverages were as follows: the mass fraction of saturated fatty acids was 22.2–82.7 %, of unsaturated fatty acids 22.3–77.8 % and of polyunsaturated fatty acids 15.5–65.9 %. The main soy sugars were transformed well (80 % stachyose and 50 % raffinose conversion) into lactic acid during fermentation. Functional probiotic beverages were successfully produced from different volume ratios of cow's milk and soy beverage by L. acidophilus La5 and yoghurt culture. Mixing cow's milk with soy beverage significantly improved the sensory properties of the product, especially its smell, taste and colour. The acceptability test showed good acceptance by potential consumers of all fermented beverage samples except for the sample made from 100 % soy beverage. In the end, the obtained results represent a good basis for optimisation of the ideal volume ratios of cow's milk and soy beverage for production of fermented beverages characterised by good viability of probiotic bacteria as well as by good functional, nutritive and sensory characteristics.

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