An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

Lactic acid bacteria viability in different refrigerated food matrices: a systematic review and Meta‑analysis

The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.

Production and Shelf-Life Study of Probiotic Caja (Spondias mombin L.) Pulp Using Bifidobacterium animalis ssp. Lactis B94

The highly nutritional caja fruit (Spondias mombin L.) is an accessible source of vitamins and antioxidants that are indispensable for the human diet. The objective of the present work was to study the production of a probiotic caja pulp using Bifidobacterium animalis ssp. lactis B94. Firstly, a kinetic study was performed on the fermentation of the caja pulp with Bifidobacterium animalis ssp. lactis B94 to determine the optimum conditions of the process. Growth kinetics revealed that the ideal time for ending the fermentation would be at 22 h because it corresponds to the end of the exponential phase. Both the whole pulp and the probiotic pulp were characterized for pH, acidity, total soluble solids, water content, phenolic content, reducing carbohydrates, ascorbic acid, and total carotenoids. Physicochemical characterization revealed similar results between the whole and the probiotic pulp. The stability test demonstrated that the probiotic pulp is stable and preserved the probiotic attributes of the final product. In conclusion, our results reveal that caja pulp can be considered a favorable medium for the Bifidobacterium animalis ssp. lactis B94 growth and consequently can be explored biotechnologically for new food products.

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.