scholarly journals Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

2021 ◽  
Vol 10 (2) ◽  
pp. 398-410
Author(s):  
Gustavo L. C. Valente ◽  
Leonardo B. Acurcio ◽  
Ranier C. Figueiredo ◽  
Felipe M. Sant'Anna ◽  
Rommel F. Brito ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Lactobacillus Casei ◽  
Sensory Quality ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Fermented Milk ◽  
Brazilian Legislation ◽  
Physico Chemical ◽  
Lactobacillus Casei Shirota ◽  
Lactobacillus Spp

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were to produce fermented goat milks with Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1, isolated from Brazilian artisanal cheeses, and to evaluate their physico-chemical, microbiological and sensorial qualities during 30 days of storage at 7°C. The goat milks, fermented by B7, D1, co-culture and a Lactobacillus casei Shirota control, possessed acceptable physico-chemical characteristics to meet fermented milk standards established by Brazilian legislation and maintain the viability of Lactobacillus spp. throughout the shelf life of the products. The products were microbiologically safe. D1 fermented goat milk gave higher consumer sensory quality acceptance and purchase intention (p<0.05) than other treatments, thus Lactobacillus rhamnosus D1 is recommended for fermented goat milk production.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals The Benefit and The Content of Lactic Acid Bacteria “Lactobacillus casei Shirota Strain” in Yakult

2021 ◽  
Vol 4 (1) ◽  
pp. 25
Author(s):  
Tri - Ujilestari ◽  
Dian Fajarwati Susilaningrum ◽  
Bernita Adelia Damayanti ◽  
Maulina Afni Saputri ◽  
Rizal Nur Alfian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Research Method ◽  
Pathogenic Bacteria ◽  
Digestive System ◽  
Fermented Milk ◽  
National Standard ◽  
Library Research ◽  
Lactobacillus Casei Shirota

The purpose of this article is to determine the content of lactic acid bacteria in a probiotic beverage (Yakult) with a starter fermentation of Lactobacillus casei Shirota strain and to find out its benefits for digestion. In this study, the library research method was used by obtaining data and materials from journals. The author tries to describe the content of lactic acid bacteria “L. casei Shirota strain” in Yakult and its benefits for the digestive system. The results showed that the levels of L. casei Shirota strain in fermented milk were 1.27-1.70% with an average of 1.42%. In the Indonesian National Standard 01-2891-2009, the lactic acid bacteria content of L. casei Shirota in fermented milk was 0.5-2.0%. L. casei Shirota can produce lactic acid and acetic acid, so that, it can decrease intestinal pH and prevent pathogens bacteria’s growth. Probiotic beverage from fermented milk using L. casei is beneficial for consumption for its ability in inhibiting the growth and development of pathogenic bacteria in the gastrointestinal tract, help the absorption of vitamins and antioxidants, eliminate toxic components contained in food, as well as producing several vitamins through the synthesis of digestive enzymes.

scholarly journals Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor

2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Zuraida Hanum ◽  
Cece Sumantri ◽  
Purwantiningsih P ◽  
Irmanida Batubara ◽  
Epi Taufik
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Rhamnosus ◽  
Goat Milk ◽  
Fermented Milk ◽  
Fat Content ◽  
Tyrosinase Activity ◽  
Tyrosinase Inhibitor ◽  
Similar Morphology ◽  
Fresh Milk ◽  
Milk Fermentation

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with theconcentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37 C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that thedensity, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteriashowed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goatmilk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory 

The effects of inulin and fructo-oligosaccharide on the probiotic properties of Lactobacillus spp. isolated from human milk

2018 ◽  
Vol 73 (9-10) ◽  
pp. 367-373 ◽  
Author(s):  
Şener Tulumoğlu ◽  
Belgin Erdem ◽  
Ömer Şimşek
Keyword(s):  
Human Milk ◽  
Bile Salt ◽  
Lactobacillus Casei ◽  
Pathogenic Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Antagonistic Activity ◽  
Probiotic Properties ◽  
Probiotic Strains ◽  
And Control ◽  
Lactobacillus Spp

Abstract This study aims to determine the effects of inulin and fructo-oligosaccharide (FOS) on the probiotic properties of five Lactobacillus spp. isolated from human milk. Lactobacillus spp. were isolated and identified, and the growth characteristics, acid and bile salt tolerance, antagonistic effects, and cholesterol assimilation of Lactobacillus strains were investigated in the presence of inulin and FOS. Lactobacillus casei L1 was able to utilize inulin and FOS as carbon source as well as glucose even other strains were able to use, including Lactobacillus rhamnosus GG. This strain also showed high tolerance to acid and bile salt, even at pH 2.5 and 0.5% bile salt levels, respectively. Inulin and FOS promoted the antimicrobial activity of L. casei L1 against pathogenic bacteria. Cholesterol assimilation was higher than in the other and control probiotic strains in the presence inulin and FOS, which were measured as 14 and 25 mg/dL, respectively. In conclusion, L. casei L1 can use both inulin and FOS to maintain its viability both at digestive conditions and also the relevant prebiotics, and show broad antagonistic activity and cholesterol assimilation.

scholarly journals Daily Intake of Fermented Milk Containing Lactobacillus casei Shirota (Lcs) Modulates Systemic and Upper Airways Immune/Inflammatory Responses in Marathon Runners

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1678 ◽  
Author(s):  
Mauro Vaisberg ◽  
Vitoria Paixão ◽  
Ewin Almeida ◽  
Juliana Santos ◽  
Roberta Foster ◽  
...  
Keyword(s):  
Placebo Group ◽  
Antimicrobial Peptides ◽  
Nasal Mucosa ◽  
Lactobacillus Casei ◽  
Inflammatory Responses ◽  
Fermented Milk ◽  
Marathon Runners ◽  
Time Points ◽  
Lactobacillus Casei Shirota ◽  
Before And After

Background. Although Lactobacillus casei Shirota (LcS) can benefit the immune status, the effects of LcS in the immune/inflammatory responses of marathon runners has never been evaluated. Therefore, here we evaluated the effect of daily ingestion of fermented milk containing or not LcS in the systemic and upper airway immune/inflammatory responses before and after a marathon. Methods. Forty-two male marathon runners ingested a fermented milk containing 40 billion of LcS/day (LcS group, n = 20) or placebo (unfermented milk, n = 22) during 30 days pre-marathon. Immune/inflammatory parameters in nasal mucosa and serum, as well as concentrations of secretory IgA (SIgA) and antimicrobial peptides in saliva, were evaluated before and after fermented milk ingestion, immediately, 72 h, and 14 d post-marathon. Results. Higher proinflammatory cytokine levels in serum and nasal mucosa, and also lower salivary levels of SIgA and antimicrobial peptides, were found immediately post-marathon in the placebo group compared to other time points and to LcS group. In opposite, higher anti-inflammatory levels and reduced neutrophil infiltration on nasal mucosa were found in the LcS group compared to other time points and to the placebo group. Conclusion. For the first time, it is shown that LcS is able to modulate the systemic and airways immune responses post-marathon.

scholarly journals Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu

2020 ◽  
Vol 12 (5) ◽  
pp. 122
Author(s):  
Nélio Ranieli F. Paula ◽  
Érica O. Araújo ◽  
Emily E. Almeida ◽  
Joene P. Cerqueira
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Food Industry ◽  
Microbiological Quality ◽  
Fermented Milk ◽  
Microbiological Characteristics ◽  
Lactobacillus Casei Shirota ◽  
Different Strains

The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupua&ccedil;u (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 &times; 2 &times; 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus acidophilus and Lactobacillus paracasei), presence and absence of cupua&ccedil;u flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupua&ccedil;u flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupua&ccedil;u pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupua&ccedil;u flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupua&ccedil;u flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupua&ccedil;u flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.

scholarly journals Digestão Simulada de Bebida Esportiva Contendo Diferentes Probióticos

2020 ◽  
Vol 24 (1) ◽  
pp. 47-53
Author(s):  
Luciana Carvalho Fino ◽  
Fabíola Lima Pena ◽  
Maria Carolina Pelatieri Valle ◽  
Thais Ramos Silva ◽  
Vivian Cristina Cruz Rodrigues ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Pomegranate Juice ◽  
Sports Drink ◽  
Bifidobacterium Animalis

O exercício físico de alta intensidade está relacionado com diversas alterações sistêmicas que podem prejudicar a performance do indivíduo, tais como: a queda da imunidade, a perda de massa muscular, a insônia, entre outros. Os probióticos, quando administrados regularmente para esse público, podem reduzir os sintomas relacionados ao overtraining. O presente estudo buscou selecionar uma cepa probiótica para empregar em uma bebida esportiva (a base de leite fermentado), contendo elevada quantidade de compostos fenólicos e adicionada de cepas probióticas, sendo utilizadas como principal critério de escolha a sobrevivência da mesma após digestão simulada. Foram avaliados os probióticos Lactobacillus casei (BGP93), Lactobacillus rhamnosus (SP1) e Lactobacillus acidophilus (LA3) e Bifidobacterium animalis subsp. lactis (BB12), utilizando-se como cultura starter o Streptococcus thermophilus (TA072). Em paralelo foi realizada avaliação da resistência das culturas probióticas em solução adicionada de suco de romã, tendo em vista a potencial atividade antimicrobiana desta fruta. Neste teste foi observado que as culturas probióticas não foram inibidas pelo suco de romã, com exceção do L. acidophilus LA3. Para digestão in vitro foi utilizado protocolo validado composto pelas fases gástrica e entérica, a viabilidade dos probióticos na bebida esportiva foi acompanhada durante armazenamento refrigerado a 6 °C por 28 dias e a sobrevivência foi avaliada, por meio de contagem seletiva em DeMan, Rogosa & Sharpe (MRS) ágar acidificado e incubação em anaerobiose. Os resultados demonstraram que o Lactobacillus casei cepa BGP93 apresentou adequada viabilidade durante o armazenamento e maior taxa de sobrevivência à digestão, quando comparado aos demais probióticos, representando um bom candidato para a elaboração da bebida esportiva. Palavras chave: Leite Fermentado. Compostos Fenólicos. Alimento Funcional. Viabilidade de Probióticos.    Abstract High-intensity physical exercise is related to several systemic alterations that may impair the individual's performance, such as immunity depletion, muscle mass loss, insomnia, among others. Probiotics, when given regularly to this public, may reduce symptoms related to overtraining. The present study aimed to select a probiotic strain for use in a sports drink (based on fermented milk) containing a high amount of phenolic compounds, and added probiotic strains, being the main criterion of choice the survival of the strain after simulated digestion. The probiotics Lactobacillus casei (BGP93), Lactobacillus rhamnosus (SP1) and Lactobacillus acidophilus (LA3) and Bifidobacterium animalis subsp. lactis (BB12), using as starter culture Streptococcus thermophilus (TA072). At the same time, resistance evaluation of probiotic cultures in pomegranate juice solution was carried out, considering the potential antimicrobial activity of this fruit. In this test, it was observed that probiotic cultures were not inhibited by pomegranate juice, except for L. acidophilus LA3. For in vitro digestion a validated protocol consisting of gastric and enteric phases was used, the viability of probiotics in the sports drink was monitored during cold storage at 6 ° C for 28 days and survival was evaluated by selective counting in acidified DeMan, Rogosa & Sharpe (MRS) agar and incubation in anaerobiosis. The results showed that Lactobacillus casei strain BGP93 showed adequate viability during storage and higher survival rate to digestion when compared to other probiotics, representing a good candidate for the sport drink preparation Keywords: Fermented Milk. Phenolic Compounds. Functional Food. Probiotics Viability.

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