scholarly journals Development of Freeze-Dried Red Dragon Fruit Yoghurt Containing Probiotics

2021 ◽  
Vol 31 (4) ◽  
pp. 14-18
Keyword(s):  
Starter Culture ◽  
Food Product ◽  
Streptococcus Thermophilus ◽  
Bioactive Compound ◽  
Lactobacillus Delbrueckii ◽  
Bioactive Component ◽  
Freeze Dried ◽  
Dragon Fruit ◽  
Long Time ◽  
Viable Bacteria

Yoghurt, a product prepared by fermentation of milk with bacterial cultures consisting of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, has been popular for a long time, however, dehydrated yogurt is still uncommon. Freeze drying is well-known as an effective method to preserve the nutritional and sensory characteristics of the food product compared to other dehydration ways. This study developed a protocol to produce freeze-dried yoghurt fermented by commercial probiotic starter culture containing betacyanin – a bioactive component from red dragon fruit on laboratory scale. The freeze-dried red dragon yoghurt was produced by the following steps: (1) plain yoghurt preparation: Milk with 12% milk dry matte was heated at 95oC for 5 min, cooled down to 42oC, followed by the addition of commercial probiotic bacteria starter, then fermented for 3 hours until the pH reached to 4.6 and the milk coagulated (2) obtained yoghurt was mixed with 30 % red dragon fruit, molding in the tray (3) Freeze at -20oC and freeze-dried (4) packaging to obtain the final product. Betacyanin – well-known as a bioactive compound from red dragon fruit of the obtained products and viable bacteria remained during 30 days storage at room temperature.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

A Washed-Curd Goat's Cheese as a Vehicle for Delivery of a Potential Probiotic Bacterium: Lactobacillus delbrueckii subsp. lactis UO 004

2005 ◽  
Vol 68 (12) ◽  
pp. 2665-2671 ◽  
Author(s):  
M. FERNANDA FERNÁNDEZ ◽  
TERESA DELGADO ◽  
SOLEDAD BORIS ◽  
ANA RODRÍGUEZ ◽  
COVADONGA BARBÉS
Keyword(s):  
High Performance ◽  
Starter Culture ◽  
Food Product ◽  
Probiotic Strain ◽  
Probiotic Bacterium ◽  
Lactobacillus Delbrueckii ◽  
Probiotic Properties ◽  
Acid And Bile Tolerance ◽  
Probiotic Food ◽  
Lactobacillus Delbrueckii Subsp

This study characterizes the probiotic properties of Lactobacillus delbrueckii subsp. lactis UO 004 and examines its suitability for making cheese. This strain was isolated from infant feces and shows interesting features, such as acid and bile tolerance, adherence to intestinal epithelial cells, and inhibition of the growth of certain enteropathogens, that support its potential use as a probiotic strain. In this regard, the suitability of a washed-curd cheese (Vidiago type) made with goat's milk as a delivery system for this probiotic strain was assessed. Lactobacillus delbrueckii subsp. lactis UO 004 was incorporated into a starter culture (IPLA 001). Changes in the overall composition of control and experimental cheeses were determined during ripening through bacteriological, chemical, high-performance liquid chromatography, and gas chromatography analyses. Slight changes in the gross composition and appreciable differences in the flavor compounds profile were observed between control and experimental cheeses. This strain was capable of surviving at high cell numbers (108 to 109 CFU/g) in cheeses after 28 days of ripening without adversely affecting sensory criteria or appearance of the cheese, thus satisfying the criteria for a probiotic food product.

scholarly journals Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures

2021 ◽  
Author(s):  
Vincent Somerville ◽  
Hélène Berthoud ◽  
Remo S. Schmidt ◽  
Hans-Peter Bachmann ◽  
Yi Hélène Meng ◽  
...  
Keyword(s):  
Microbial Communities ◽  
Evolutionary Dynamics ◽  
Temporal Dynamics ◽  
Negative Impact ◽  
Bacterial Species ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Shotgun Metagenomics

AbstractUndefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly controlled environments over centuries. This makes them interesting for understanding eco-evolutionary dynamics governing microbial communities. While cheese starter cultures are known to be dominated by a few bacterial species, little is known about the composition, functional relevance, and temporal dynamics of strain-level diversity. Here, we applied shotgun metagenomics to an important Swiss cheese starter culture and analyzed historical and experimental samples reflecting 82 years of starter culture propagation. We found that the bacterial community is highly stable and dominated by only a few coexisting strains of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis. Genome sequencing, metabolomics analysis, and co-culturing experiments of 43 isolates show that these strains are functionally redundant, but differ tremendously in their phage resistance potential. Moreover, we identified two highly abundant Streptococcus phages that seem to stably coexist in the community without any negative impact on bacterial growth or strain persistence, and despite the presence of a large and diverse repertoire of matching CRISPR spacers. Our findings show that functionally equivalent strains can coexist in domesticated microbial communities and highlight an important role of bacteria-phage interactions that are different from kill-the-winner dynamics.

scholarly journals Detoxification of Aflatoxin M1 in Milk by Lactic Acid Bacteria

2021 ◽  
Author(s):  
Sanaz Seyedjafarri
Keyword(s):  
Animal Feed ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
The Body ◽  
Lactobacillus Delbrueckii ◽  
Aflatoxin M1 ◽  
Milk Products ◽  
University Department ◽  
Dairy Animal ◽  
Positive Effect

Background: Aflatoxin M1 is a highly toxic and carcinogenic compound which is found in milk and milk products and it is a hydorxylated metabolite of Aflatoxin B1. When the dairy animal digested AFB1 contaminated feed, it is changed to aflatoxin M1 and transferred to tissues and milk. Aflatoxin M1 is less carcinogenic than AFB1, but it is acutely hepatotoxic as AFB1. Liver is their main target organ in the body. It has been calculated approximately that 0.3- 6.2% of presented AFB1 in animal feed transferred as aflatoxin M1 in milk. Occurrence of AFM1 in milk and milk products is a big concern. Therefore, several countries have standardized the maximum levels of AFM1 in milk and milk products. Methods: In this experiment, the ability of yoghurt bacteria to degrade AFM1 levels in milk and yoghurt were analysed. The starter culture of yoghurt contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus (1:1). The experiment is carried out in Glasgow Caledonian University, department of life science in 2010. Result: These bacteria showed the higher binding ability between 90- 100% in milk samples whereas no considerable reduction was observed in yoghurt samples. In some yoghurt samples, an increase of AFM1 level was detected but in overall, concentration of AFM1 was stable in yoghurt. Also, the fat content of milk and yoghurt did not have any negative or positive effect on the concentration of AFM1 in milk and yoghurt.

scholarly journals Should yoghurt cultures be considered probiotic?

2005 ◽  
Vol 93 (6) ◽  
pp. 783-786 ◽  
Author(s):  
Francisco Guarner ◽  
Gabriela Perdigon ◽  
Gérard Corthier ◽  
Seppo Salminen ◽  
Berthold Koletzko ◽  
...  
Keyword(s):  
Lactose Intolerance ◽  
Health Benefits ◽  
Health Benefit ◽  
Streptococcus Thermophilus ◽  
Human Studies ◽  
Lactobacillus Delbrueckii ◽  
Current Concept ◽  
Viable Bacteria ◽  
Live Bacteria ◽  
Micro Organisms

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilusandLactobacillus delbrueckiisp.bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

Isolation of Streptococcus thermophilus and Lactobacillus delbrueckii as Starter Culture Candidate Originated from Indonesian Cow��s Milk

2018 ◽  
Vol 46 (3) ◽  
pp. 201-209
Author(s):  
Denny Rizkinata ◽  
Danish Andrian ◽  
Steven Ryan Susanto Tan ◽  
Lucy Jap ◽  
Tjie Jan Tan
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii

scholarly journals The role of resistance to bile salts and acid tolerance of exopolysaccharides (EPSS) produced by yogurt starter bacteria

2010 ◽  
Vol 62 (2) ◽  
pp. 323-328 ◽  
Author(s):  
Hatice Boke ◽  
Belma Aslim ◽  
Gulcin Alp
Keyword(s):  
Protective Effect ◽  
Bile Salts ◽  
Acid Tolerance ◽  
Streptococcus Thermophilus ◽  
Low Ph ◽  
Lactobacillus Delbrueckii ◽  
Viable Bacteria ◽  
Lactobacillus Delbrueckii Subsp

The aim of this study was to investigate a possible relation between EPS production and resistance to bile salts and tolerance to low pH. Eight strains which produced the highest and lowest amount of EPS (16- 211mg/l) were selected among 54 bacteria isolated from yogurt. Additionally, they were tested for resistance to bile salts (0.15, 0.3 %) and tolerance to low pH (2.0-3.0). After treatment with bile salts and acid, viable bacteria (log cfu ml-1) were determined by surface plating. The high EPS producing strains (B3, G12, W22) showed a significant (P<0.05) protective effect against low pH (pH 2.0). All Streptococcus thermophilus strains showed a higher tolerance to bile salts than the Lactobacillus delbrueckii subsp. bulgaricus strains. The high EPS-producing S. thermophilus (W22, T12) and L. bulgaricus (B3, G2) strains showed a significant (P<0.01) protective effect against bile salts (0.3 %).

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.

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