scholarly journals The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Hadi A. Dahlan ◽  
Norrakiah A. Sani
Keyword(s):  
Mixture Model ◽  
Interaction Effect ◽  
Starter Culture ◽  
Textural Properties ◽  
High Viscosity ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Design Expert ◽  
Lower Viscosity ◽  
The World

Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa.s), while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.

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 Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

2020 ◽  
Vol 8 (10) ◽  
pp. 1586 ◽  
Author(s):  
Nikola Popović ◽  
Emilija Brdarić ◽  
Jelena Đokić ◽  
Miroslav Dinić ◽  
Katarina Veljović ◽  
...  
Keyword(s):  
Dairy Product ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Added Value ◽  
Lactobacillus Bulgaricus ◽  
Intestinal Epithelial ◽  
Beneficial Effects ◽  
Health Promoting

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

scholarly journals Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

2019 ◽  
Vol 22 ◽  
Author(s):  
Umair Shabbir ◽  
Nuzhat Huma ◽  
Ahsan Javed
Keyword(s):  
Moisture Content ◽  
Standard Procedure ◽  
Starter Culture ◽  
Textural Properties ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Texture Profile ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Organoleptic Parameters

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

scholarly journals Effect of Lactic Acid Bacteria Starter Cultures on Vitamin and Oligosaccharide Composition of Milk Extracted from Three Common Bean (Phaselous Vulgaris L) Varieties

2019 ◽  
Vol 8 (3) ◽  
pp. 103
Author(s):  
Calvince Anino ◽  
Arnold Onyango ◽  
Samuel Imathiu ◽  
Julius Maina
Keyword(s):  
Common Bean ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Vitamin B1 ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fermented Foods ◽  
Raffinose Oligosaccharides ◽  
B Complex Vitamins

Fermented foods have in recent times attracted consumer interest mainly due to perceived health benefits of probiotic microorganisms. This study characterized changes in the concentrations of selected B-complex vitamins and oligosaccharides of common bean milk during fermentation by a common dairy starter culture, YF L-903 (Streptococcus thermophilus + Lactobacillus Bulgaricus subs Debulgaricus), and three probiotic cultures namely ABT (Lactobacillus acidophilus La-5 + Bifidobacterium animalis Bb-12 + Streptococcus thermophilus), Yoba (Lactobacillus rhamnosus yoba + Streptococcus thermophilus), and Yoba Fiti (Lactobacillus rhamnosus GR1 + Streptococcus thermophilus). Bean milk was prepared from three common bean varieties. It was found that, apart from thiamine (vitamin B1) and riboflavin (vitamin B2), fermentation with each of the mixed cultures caused significant increase in the vitamin B complex. Significant reductions (p&lt;0.05) in the oligosaccharides concentration of the bean milks were observed upon fermentation. Highest reduction in the oligosaccharide sugars of 77.8% was found in milk from pinto bean variety fermented with ABT culture. These findings suggest that LAB probiotic cultures have a potential for improving biosynthesis of vitamins and removal of the verbascose, stachyose and raffinose oligosaccharides, thus making the product more digestible and the nutrients more bioavailable.

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions

2020 ◽  
pp. 1-5
Author(s):  
Gholamreza Bahrami ◽  
Ali Mostafaie ◽  
Amir Kiani ◽  
Maryam Chalabi
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Starter Culture ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Fatty Acid Profiles ◽  
Animal Fat ◽  
Significant Difference ◽  
Sour Cream

Abstract This study aimed to compare the effect of different ratios of Streptococcus thermophilus to Lactobacillus bulgaricus (3 : 1, 1 : 1, and 1 : 3) under the various stressful temperatures (37 and 45°C) on the fatty acid profiles quality of Kermanshahi roghan (yogurt by-product) and sour cream to obtain a formula for producing a kind of animal fat healthier than milk and cream. Stresses such as fermentation play an important role in bacterial behavior and consequently in food quality. Our findings presented a significant difference between roghan and sour cream fatty acid levels only at 37°C. Furthermore, starter culture 3 : 1 was the best starter for producing products with a higher quality of fatty acid profile at 37°C, and a 1 : 1 S. thermophilus to L. bulgaricus ratio was optimal at 45°C. It seems that bacteria adapt to harsh growth conditions by changing the fatty acid profiles, and these changes warrant consideration in the production of a kind of animal fat with the best fatty acid profiles. In conclusion, the roghan fatty acid profile is more suitable than sour cream only at 37°C.

scholarly journals High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

2021 ◽  
Author(s):  
Luciano Lopes Queiroz ◽  
Gustavo Augusto Lacorte ◽  
William Ricardo Isidorio ◽  
Mariza Landgraf ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
...  
Keyword(s):  
Viral Infections ◽  
Production Systems ◽  
Meta Analysis ◽  
Starter Culture ◽  
Growth Dynamics ◽  
Raw Milk ◽  
Starter Cultures ◽  
Bacteria Growth ◽  
The World ◽  
High Level

Endogenous starter cultures are used in the production of several cheeses around the world, such as Parmigiano Reggiano, in Italy, Epoisses, in France, and Canastra, in Brazil. These microbial communities are responsible for many of the intrinsic characteristics of each of these cheeses. Bacteriophages are ubiquitous around the world, well known to be involved in the modulation of complex microbiological processes. However, little is known about phage bacteria growth dynamics in cheese production systems, where phages are normally treated as problems, as the viral infections can negatively affect or even eliminate the starter culture during production. Furthermore, a recent metagenomic based meta-analysis has reported that cheeses contain a high abundance of phage-associated sequences. Here, we analyse the viral and bacterial metagenomes of Canastra cheese, a tradition artisanal cheese produced using an endogenous starter culture. We observe a very high phage diversity level, mostly composed of novel sequences. We detect several metagenomic assembled bacterial genomes at strain level resolution, and several putative phage-bacteria interactions, evidenced by the recovered viral and bacterial genomic signatures. We postulate that at least one bacterial strain detected could be endogenous to the Canastra region, in Brazil, and that its growth seems to be modulated by native phages present in this artisanal production system. This relationship is likely to influence the fermentation dynamics and ultimately the sensorial profile of these cheeses, with implications for all cheeses that employ similar production processes around the world.

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.

Effects of mixed starters on quality attributes of probiotic yogurt using statistical design approach

2019 ◽  
Vol 49 (1) ◽  
pp. 158-169 ◽  
Author(s):  
Zahra Ghasempour ◽  
Ehsan Moghaddas Kia ◽  
Sahel Golbandi ◽  
Ali Ehsani
Keyword(s):  
Storage Time ◽  
Starter Culture ◽  
Statistical Design ◽  
Textural Properties ◽  
Food Product ◽  
Quality Attributes ◽  
Starter Cultures ◽  
Content Type ◽  
Probiotic Yogurt

Purpose The quality of probiotic yogurt which is remarked as a healthy, therapeutic and nutritious food product strongly depends on starter types and their compositions; however, the choice of starter culture affects the taste, aroma and quality of the final product. Through this study, to obtain favorable quality attributes of probiotic yogurt, a mixture of two thermophilic/mesophilic starter cultures (YC- 350/YC- X16) was applied for fermentation. Design/methodology/approach The effects of starter mixture, probiotic Lactobacillus paracasei and storage time on quality indices, such as apparent viscosity, water holding capacity, syneresis, post acidification rate and probiotic viability (L. paracasei), were assessed through using a combined (mixture-process) statistical design. Findings The results revealed that changes in viscosity and syneresis depend on the amount of YC- X16. Acidification rate was more pronounced at higher levels of YC- 350 (1.22 per cent) in comparison to that in YC-X16 (1.08 per cent) during storage time. With respect to probiotic viability, L. paracasei count was more than 107 cfu/mL during refrigerated storage time. Moreover, a promotive effect of YC- 350 on L. paracasei proliferation was observed in this study. Originality/value The favorable yogurt, from qualitative aspects, was manufactured at 75:25 per cent ratio of YC- X16:YC- 350 in probiotic type yogurts. Therefore, the use of mixed starter cultures developed textural properties of probiotic yogurt beside L. paracasei survival.

Effects of different starter cultures on the ripening characteristics of Golot cheese

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Hayriye Sekban ◽  
Zekai Tarakci
Keyword(s):  
Positive Impact ◽  
Starter Culture ◽  
Control Sample ◽  
Streptococcus Thermophilus ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Content Type ◽  
Positive Effects

Purpose The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese. Design/methodology/approach Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening. Findings Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01). Originality/value Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

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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