Formulasi Whey Fermentasi dengan Penambahan Buah Merah (Pandanus conoideus Lam) sebagai Tabir Surya

Whey produced from cheese processing can be used as non-food products such as sunscreen by fermenting using Streptococcus thermophilus and Lactobacillus bulgaricus. Adding active ingredients such as red fruit oil which contains carotenoids can increase the effectiveness of sunscreen. This study aims to determine the formulation of fermented whey and red fruit oil usage in sunscreen. The study began with the production of fermented whey and sunscreen formulations with ratios of 0, 1:1, 1:2, and 2:1 (fermented whey: red fruit oil). Furthermore, observe the organoleptic, antioxidant, SPF, pH, and homogeneity value. Adding fermented whey and red fruit oil showed no significant effect (P>0.05) onthe organoleptic test of aroma, but significantly (P<0.05) on color and texture. The antioxidant activity value test showed significantly different results (P<0.05) with IC50 values classified as moderate to high.Determination of the SPF value of sunscreen showed significantly different results (P<0.05), but this value was classified as low protection. Although there was no significant effect on pH testing (P>0.05), the pH of sunscreen cream indicated that it was suitable for topical application. All samples showed homogeneous results and there were no coarse particles or separation between the oil and water phases. The best sunscreen formulation is 1:1 cream with the highest SPF value of 6.86 and strong antioxidant activity with an IC50 value of 56.15 g/mL. Fermented whey and red fruit oil usage as active ingredients are more effective in increasing the protection of the cream against UV rays and free radicals.

Effectiveness of oral probiotics supplementation in the treatment of adult small chalazion

AIM: To define the possible beneficial impact of probiotics oral supplementation on patients affected by chalazion. METHODS: Prospective comparative pilot study on 20 adults suffering from chalazion randomly divided into two groups. The first group (n=10) received conservative treatment with lid hygiene, warm compression, and dexamethasone/tobramycin ointment for at least 20d. The second group (n=10), in addition to the conservative treatment, received a mixture of probiotic microorganisms of Streptococcus thermophilus ST10 (DSM 25246), Lactococcus lactis LLC02 (DSM 29536) and Lactobacillus delbrueckii (DSM 16606) once a day up to 3mo. Chalazia were classified according to their size into three groups: small (&#x003C;2 mm), medium (≥2 to &#x003C;4 mm), or large (≥4 mm). When conservative treatment with and without probiotics supplementation failed to resolve the lesion, invasive methods were used, intralesional steroid injection in medium size chalazion and surgical incision and curettage for the largest ones. RESULTS: Medical treatment with or without probiotics supplementation was effective only on the small size chalazia. There was a significant difference in the time taken for complete resolution of small size chalazia between the two groups in favor of the patients receiving probiotics (38.50±9.04d vs 21.00±7.00d, P=0.039). Medium and large size chalazia did not respond to medical treatment with or without probiotics supplementation over the follow-up period (3mo). The treatment did not induce any complications in both groups and no recurrence of chalaziosis was recorded in both groups. CONCLUSION: The considerable difference in time taken for complete resolution of small chalazia between the two groups in favor of the experimental one confirms the presence of a gut-eye axis.

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

A survey on antimicrobial resistance genes of frequently used bacteria in kefir and yoghurt

Antimicrobial resistance (AMR) is one of the foremost threats facing the treatment of infectious diseases worldwide. Recent studies have highlighted the potential for ntimicrobial resistance genes (ARGs) in fermented foods to contribute to AMR via horizontal gene transfer (HGT). The focus of our study was investigating the ARG content (resistome) and mobility potential of the ARGs (mobilome) of bacterial strains commonly used in probiotic products, namely yoghurt and kefir. We performed metagenomic analyses on freely available data sets (n=584) originating from various kefir and yoghurt strains using next generation sequencing (NGS) in order to gain an insight into the ARG diversity, frequency and mobility. Our study shows that kefir and yoghurt products carry diverse and significant amounts of ARGs and that these genes may often be associated with iMGEs or plasmids, conferring mobility. Certain bacteria species such as Bifidobacterium animalis and Streptococcus thermophilus were found to have higher ARG content. Overall, our results support the hypothesis that ARGs are present in fermented foods, namely yoghurt and kefir, and have the potential to contribute to AMR.

Antimicrobial effects of the phenolic compounds of Mentha piperita L on Streptococcus thermophilus and Lactobacillus bulgaricus and impacts on the quality of an alicament steamed yoghurt

This study contributes to the evaluation of the antibacterial effect of hy-droethanolic extract of peppermint (Mentha piperita L.) rich in phenolic compounds on the growth of reference bacterial strains Streptococcus ther-mophilus (ATCC19258) and Lactobacillus bulgaricus (ATCC11842) as well as the consequences of its addition at a dose of 6% on the quality of a steamed yoghurt. The phenolic compounds of peppermint collected in Algeria were extracted from the ground leaves of the plant in a hydroethanolic solution. The antimicrobial activity of peppermint extract and the quality of yoghurt were assessed by the following measures: bacterial growth test, disc diffu-sion test, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), pH, acidity, viscosity and the organoleptic tests (taste, odor, color and freshness). The results revealed that hydroethanolic extract of M. piperita L. had 25 mg GAE/ml of extract of total phenolic compound and a content of 8.28 mg QE/ml of extract of flavonoids. This extract had a bactericidal against S. thermophilus and a bacteriostatic inhibitory effect against L. bulgaricus. The addition of phenolic compounds of M. piperita L. at 154.02 mg GAE/100ml significantly reduced (p<0.05) acidity, viscosity, and the germ increase of S. thermophilus and L. bulgaricus in steamed yogurt prepared with 6% of hydroethanolic extract of the studied plant compared to the control. However, the fermented milk treated with the 6% of pepper-mint extract was very well appreciated by the tasting jury, just like the yo-ghurt control.

Brussowvirus SW13 Requires a Cell Surface-Associated Polysaccharide To Recognize Its Streptococcus thermophilus Host

Streptococcus thermophilus is an important starter culture bacterium in global dairy fermentation processes, where it is used for the production of various cheeses and yogurt. Bacteriophage predation of the species can result in substandard product quality and, in rare cases, complete fermentation collapse.

Caracterização físico-química do leite fermentado por Lactobacillus helveticus adicionado de extrato de hibisco durante a estocagem

Este trabalho propôs desenvolver um leite fermentado por Lactobacillus helveticus (LH) ou associada com cultura de Streptococcus thermophilus (LHST) adicionado de extrato de hibisco e avaliar a atividade antioxidante e evolução do crescimento das culturas láticas durante a estocagem sob refrigeração a 4 ± 1ºC. O leite fermentado recebeu extrato de hibisco na forma livre (LHExL e LHSTExL) ou encapsulado com PVP e Tween 80 (LHExE e LHSTExE). Avaliou-se a atividade antioxidante (DPPH e FRAP) nos tempos de 1, 15 e 30 dias. Os resultados demonstraram que o teor de acidez titulável foi inferior após a fermentação. A viabilidade das bactérias láticas foi satisfatória, as quais atenderam os requisitos legais e mantiveram estáveis até 30 dias de estocagem para ambas as caldas do leite fermentado (LH e LHST). A atividade antioxidante frente ao radical DPPH foi superior a 80%, porém não apresentou resultados conclusivos relativos à interação das culturas láticas e das diferentes formas de aplicação do extrato de hibisco. Porém, o LH apresentou maior atividade antioxidante pelo método FRAP quando associado ao extrato de hibisco encapsulado no tempo inicial. Esta análise permitiu observar que a associação do extrato de hibisco independente da forma veiculada ao leite fermentado aumentou a atividade antioxidante pelo método de FRAP e este manteve estável ao longo do tempo de estocagem. Portanto, o estudo permitiu concluir que o leite fermentado associado ao extrato de hibisco contribuiu com o aumento da atividade antioxidante e manteve estável ao longo do tempo de estocagem.

Monitoramento da distribuição do tamanho das partículas do leite integral e desnatado durante os processos de coagulação ácida ou enzimática

O processo de coagulação do leite pode ocorrer, principalmente, por duas vias: coagulação ácida ou enzimática, sendo a característica do gel obtido dependente do tipo de coagulação, do tipo de processamento aplicado e da composição do leite inicial. Portanto, o objetivo deste trabalho foi avaliar as modificações microestruturais do leite integral e desnatado pasteurizados através da análise de distribuição de partículas (LS), mediante coagulações por via ácida, realizada via fermentação pela adição da cultura mista de Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus; e enzimática, por adição de quimosina microbiana. Durante todo o processo de coagulação, foram retiradas alíquotas de leite de ambas as coagulações até a obtenção dos géis. Os géis obtidos apresentaram diferenças no tempo de coagulação e na distribuição do tamanho das partículas, além disso, os tamanhos das partículas dos géis do leite desnatado apresentaram valores finais em todas as distribuições, maiores que o leite integral, possivelmente relacionados ao fato da caseína, proteína majoritária, estar mais disponível no meio reacional para que ocorra a desestabilização do sistema em ambos os tipos de coagulação. Ao comparar os dois processos de coagulação para a distribuição d90, os géis da coagulação enzimática apresentaram agregados 12 vezes maiores que os géis da coagulação ácida, isso demonstrando que as forças de interações para a formação dos agregados são muito maiores na coagulação enzimática.