1
|
Tukel O, Sengun I. Production of probiotic fermented salami using Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Bifidobacterium lactis. J Food Sci 2024; 89:2956-2973. [PMID: 38602050 DOI: 10.1111/1750-3841.17058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 03/11/2024] [Accepted: 03/16/2024] [Indexed: 04/12/2024]
Abstract
The objectives of the study were to improve the functionality of fermented salami using probiotics, to evaluate the effects of the addition of probiotics on the physicochemical and microbiological characteristics and sensory acceptance of fermented salami, and to introduce a brand-new probiotic food to the market for meat products. Fermented salami samples were produced using various formulations, including no probiotic (A), non-probiotic starter cultures (B) or probiotic cultures [Lacticaseibacillus rhamnosus LR32 200B (C), Lactiplantibacillus plantarum LP115 400B (D), Bifidobacterium lactis BB12 (E), and L. rhamnosus LR32 200B + L. plantarum LP115 400B (F)]. The samples were kept at 4°C for 60 days, and their probiotic viability as well as their chemical, physical, microbiological, and sensory qualities were assessed at intervals of 0, 15, 30, 45, and 60 days. The probiotic addition enhanced the safety and quality of the product while favorably affecting the microbiological, physical, chemical, and sensory properties of the samples. The sample produced with mixed probiotics (F) had the highest moisture and fat content and the lowest pH. Lactic acid bacteria counts were found above 6.0 log CFU/g in the samples produced with probiotic at the end of the storage. Probiotic added products were rated higher than products without probiotics in terms of color, texture, flavor, and overall acceptance during storage. Consequently, a probiotic fermented salami with high probiotic cell counts and meeting the sensory preferences of the consumers was produced.
Collapse
Affiliation(s)
- Olcay Tukel
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| | - Ilkin Sengun
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye
| |
Collapse
|
2
|
Sibanda T, Marole TA, Thomashoff UL, Thantsha MS, Buys EM. Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality. Front Microbiol 2024; 15:1327010. [PMID: 38371928 PMCID: PMC10869629 DOI: 10.3389/fmicb.2024.1327010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 01/15/2024] [Indexed: 02/20/2024] Open
Abstract
Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, and metabolic diseases. Regular intake of Bifidobacterium in foods is a sustainable way of maintaining the health benefits associated with its use as a probiotic. Owing to their global acceptance, fermented dairy products (particularly yogurt) are considered the ideal probiotic carrier foods. As envisioned in the definition of probiotics as "live organisms," the therapeutic functionalities of Bifidobacterium spp. depend on maintaining their viability in the foods up to the point of consumption. However, sustaining Bifidobacterium spp. viability during the manufacture and shelf-life of fermented dairy products remains challenging. Hence, this paper discusses the significance of viability as a prerequisite for Bifidobacterium spp. probiotic functionality. The paper focuses on the stress factors that influence Bifidobacterium spp. viability during the manufacture and shelf life of yogurt as an archetypical fermented dairy product that is widely accepted as a delivery vehicle for probiotics. It further expounds the Bifidobacterium spp. physiological and genetic stress response mechanisms as well as the methods for viability retention in yogurt, such as microencapsulation, use of oxygen scavenging lactic acid bacterial strains, and stress-protective agents. The report also explores the topic of viability determination as a critical factor in probiotic quality assurance, wherein, the limitations of culture-based enumeration methods, the challenges of species and strain resolution in the presence of lactic acid bacterial starter and probiotic species are discussed. Finally, new developments and potential applications of next-generation viability determination methods such as flow cytometry, propidium monoazide-quantitative polymerase chain reaction (PMA-qPCR), next-generation sequencing, and single-cell Raman spectroscopy (SCRS) methods are examined.
Collapse
Affiliation(s)
- Thulani Sibanda
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
- Department of Applied Biology and Biochemistry, National University of Science and Technology, Bulawayo, Zimbabwe
- Department of Biology, National of University of Lesotho, Maseru, Lesotho
| | - Tlaleo Azael Marole
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | | | - Mapitsi S. Thantsha
- Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa
| | - Elna M. Buys
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| |
Collapse
|
3
|
Yoon JH, Kim JY, Yoo JH, Lee SY. Development of a selective medium for the enumeration of lactic acid bacteria and bifidobacteria in food products. Food Sci Biotechnol 2023; 32:713-721. [PMID: 37009046 PMCID: PMC10050526 DOI: 10.1007/s10068-022-01202-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/18/2022] [Accepted: 10/31/2022] [Indexed: 11/30/2022] Open
Abstract
This study was conducted to develop a selective medium for enumerating LAB and Bifidobacteria in food samples. Thirteen media were evaluated to determine their suitability for selectively enumerating LAB (17 bacilli and 7 cocci) and Bifidobacteria (12 strains) under aerobic and anaerobic conditions. When BL, BCP, and mMRS were supplemented with propionic acid (5 ml/l) and adjusted to pH 5, the growth of all indicator microorganisms was inhibited; however, these media also inhibited the growth of certain LAB and Bifidobacterial strains. Using propionic acid, the pH levels of BL, BCP, and mMRS were adjusted to pH 5.2, 6.0, and 6.0, respectively. These media inhibited the growth of all indicator microorganisms, whereas they did not inhibit any of the LAB and Bifidobacteria strains under anaerobic conditions. Overall, BLP (pH 5.8) lacking blood showed significantly higher bacterial counts compared with other media in food products. Further analyses indicated that BLP (pH 5.8) was the most suitable medium for enumerating LAB and Bifidobacteria in food. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01202-z.
Collapse
Affiliation(s)
- Jae-Hyun Yoon
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Ji-Yeon Kim
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Jin-Hee Yoo
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| | - Sun-Young Lee
- Department of Food and Nutrition, Chung-Ang University, 4726, Seodong-Daero, Anseong-Si, Gyeonggi-Do Republic of Korea
| |
Collapse
|
4
|
Morales-Ríos EI, Ríos-Guerra H, Espinosa-Raya J, Gómez-Pliego R. Evaluation of the survival of homofermentative Lacticaseibacillus casei subsp. casei in fermented milk matrix enriched with non-digestible natural fibers. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1560-1569. [PMID: 37033315 PMCID: PMC10076462 DOI: 10.1007/s13197-023-05698-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2023] [Accepted: 02/18/2023] [Indexed: 03/31/2023]
Abstract
AbstractThe physicochemical changes induced by seven different dietary fibers (oat, bamboo, pea, inulin, apple, potato, and wheat) during storage and their effects on the survival of homofermentative Lacticaseibacillus casei subsp. casei (L. casei) in fermented milk matrix were analyzed. For this, an experimental study of the effect of storage time on the microorganisms count and physicochemical properties (pH, titratable acidity, syneresis and viscosity) of milk fermented with L. casei was carried out every two weeks during a storage period of 42 days. Throughout the period studied at 4 °C, no significant differences were found in terms of viscosity values, syneresis rates and L. casei counts, despite the substantial decrease in the pH values. Notably, the substantial increase in the concentration of free hydronium ions (active acidity) in the fiber-enriched matrices during the follow-up period was positively correlated with the L.casei survival. The microbial count determined in all samples was higher than 1 × 107 CFU/g, the minimum value recommended by world organizations for nutraceutical fermented foods. Consequently, the studied prebiotic fibers could be considered in the production of new fermented dairy products with functional properties.
Graphical abstract
Collapse
Affiliation(s)
- Emmanuel Iván Morales-Ríos
- Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México
| | - Hulme Ríos-Guerra
- Departamento de Ciencias Químicas, Sección de Química Orgánica, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México
| | - Judith Espinosa-Raya
- Laboratorio de Neurofarmacología, Escuela Superior de Medicina, Instituto Politécnico Nacional, Plan de San Luis y Díaz Mirón S/N, Miguel Hidalgo, C.P. 11340 Ciudad de México, México
| | - Raquel Gómez-Pliego
- Departamento de Ciencias Químico-Biológicas, Sección de Ciencias de La Salud Humana, Facultad de Estudios Superiores Cuautitlán, Campo 1, Universidad Nacional Autónoma de México, Av. 1 de Mayo S/N, Santa María de Guadalupe las Torres, Cuautitlán Izcalli, C.P. 54740 Estado de México, México
| |
Collapse
|
5
|
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090425] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.
Collapse
|
6
|
Effect of Inulin on Organic Acids and Microstructure of Synbiotic Cheddar-Type Cheese Made from Buffalo Milk. Molecules 2022; 27:molecules27165137. [PMID: 36014377 PMCID: PMC9415899 DOI: 10.3390/molecules27165137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/08/2022] [Accepted: 04/14/2022] [Indexed: 11/17/2022] Open
Abstract
The current study aimed to produce synbiotic cheese, adding inulin and Bifidobacterium animalis subsp. lactis as prebiotics and probiotics, respectively. The physicochemical analysis, minerals and organic acids content, sensory evaluation, and probiotic count of the cheese were performed during the ripening. The significant effect of inulin (p ≤ 0.01) was found during the ripening period, and changes in physiochemical composition, minerals, and organic acid contents were also observed. Scanning electron microscopy (SEM) of the cheese revealed that inulin could improve the cheese structure. Meanwhile, inulin increased the likeliness of the cheese, and its probiotic viability remained above 107 colony forming unit (CFU) per gram during ripening.
Collapse
|
7
|
Shah SS, Al-Naseri A, Rouch D, Bowman JP, Wilson R, Baker AL, Britz ML. Properties of an acid-tolerant, persistent Cheddar cheese isolate, Lacticaseibacillus paracasei GCRL163. J Ind Microbiol Biotechnol 2021; 48:kuab070. [PMID: 34555172 PMCID: PMC8788758 DOI: 10.1093/jimb/kuab070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 09/11/2021] [Indexed: 11/18/2022]
Abstract
The distinctive flavours in hard cheeses are attributed largely to the activity of nonstarter lactic acid bacteria (NSLAB) which dominate the cheese matrix during maturation after lactose is consumed. Understanding how different strains of NSLAB survive, compete, and scavenge available nutrients is fundamental to selecting strains as potential adjunct starters which may influence product traits. Three Lacticaseibacillus paracasei isolates which dominated at different stages over 63-week maturation periods of Australian Cheddar cheeses had the same molecular biotype. They shared many phenotypic traits, including salt tolerance, optimum growth temperature, growth on N-acetylglucosamine and N-acetylgalactosamine plus delayed growth on D-ribose, carbon sources likely present in cheese due to bacterial autolysis. However, strains 124 and 163 (later named GCRL163) survived longer at low pH and grew on D-tagatose and D-mannitol, differentiating this phenotype from strain 122. When cultured on growth-limiting lactose (0.2%, wt/vol) in the presence of high concentrations of L-leucine and other amino acids, GCRL163 produced, and subsequently consumed lactate, forming acetic and formic acids, and demonstrated temporal accumulation of intermediates in pyruvate metabolism in long-term cultures. Strain GCRL163 grew in Tween 80-tryptone broths, a trait not shared by all L. casei-group dairy isolates screened in this study. Including citrate in this medium stimulated growth of GCRL163 above citrate alone, suggesting cometabolism of citrate and Tween 80. Proteomic analysis of cytosolic proteins indicated that growth in Tween 80 produced a higher stress state and increased relative abundance of three cell envelope proteinases (CEPs) (including PrtP and Dumpy), amongst over 230 differentially expressed proteins.
Collapse
Affiliation(s)
- Syed S Shah
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Ali Al-Naseri
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Duncan Rouch
- Clarendon Policy and Strategy Group, Melbourne 3000, Australia
| | - John P Bowman
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Richard Wilson
- Central Science Laboratory, University of Tasmania, Hobart 7005, Australia
| | - Anthony L Baker
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| | - Margaret L Britz
- Food Safety and Innovation Centre, Tasmanian Institute of Agriculture, University of Tasmania, Hobart 7005, Australia
| |
Collapse
|
8
|
Islam MZ, Uddin ME, Rahman MT, Islam MA, Harun-ur-Rashid M. Isolation and characterization of dominant lactic acid bacteria from raw goat milk: Assessment of probiotic potential and technological properties. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
9
|
Probiotic Supplementation and Food Intake and Knowledge Among Patients and Consumers. Probiotics Antimicrob Proteins 2021; 12:824-833. [PMID: 31713116 DOI: 10.1007/s12602-019-09602-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The consumption of probiotics has gained popularity, highlighting the importance for consumers and clinicians to be aware of their compositions and health effects. The primary objective was to determine incentives for taking probiotics and knowledge about probiotic composition among consumers of various education levels, ethnicities, and locations. A secondary objective was to determine brands, dosages, prices, advertised benefits, and refrigeration status of commercially available probiotics in the Sacramento region. This was a voluntary anonymous online survey conducted from May to August 2017. Surveys were administered at the University of California Davis (UCD) Dermatology Clinic, as well as at approved locations within a 100-mi. radius. Data analysis was performed at the UCD Dermatology clinic. Eligible participants age 18 years and older were asked to complete a voluntary anonymous online survey. A random sample of participants were recruited from the UCD Dermatology clinic, local schools, and health food stores within the designated parameters. We collected 396 surveys, 97% of which were completed. Of those surveyed, 39.4% have previously taken probiotics, 44.6% could identify at least one species present in their supplement, 42.5% could identify the number of strains, and 33.0% could identify the dosage. Gut health was the most common reason for taking probiotics (58.1%). Most rated price as important when purchasing probiotics (70.3%). Although probiotic use is prevalent in Sacramento, most people are unfamiliar with the composition of their supplement. More evidence is needed to guide consumers in making more educated decisions.
Collapse
|
10
|
Fernández-Pacheco P, García-Béjar B, Jiménez-Del Castillo M, Carreño-Domínguez J, Briones Pérez A, Arévalo-Villena M. Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2201-2209. [PMID: 32978783 DOI: 10.1002/jsfa.10839] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. RESULTS Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto-aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. CONCLUSIONS Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pilar Fernández-Pacheco
- Analytical Chemistry and Food Technology Department/Faculty of Environmental Science and Biochemistry, Castilla-La Mancha University, Toledo, Spain
| | - Beatriz García-Béjar
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Marina Jiménez-Del Castillo
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Javier Carreño-Domínguez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - Ana Briones Pérez
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| | - María Arévalo-Villena
- Analytical Chemistry and Food Technology Department/Faculty of Chemical Sciences and Technologies, Castilla-La Mancha University, Ciudad Real, Spain
| |
Collapse
|
11
|
Fructans (agavins) from Agave angustifolia and Agave potatorum as fat replacement in yogurt: Effects on physicochemical, rheological, and sensory properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110846] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
12
|
Strategies to Improve Meat Products' Quality. Foods 2020; 9:foods9121883. [PMID: 33348725 PMCID: PMC7766022 DOI: 10.3390/foods9121883] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/08/2020] [Accepted: 12/16/2020] [Indexed: 02/07/2023] Open
Abstract
Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.
Collapse
|
13
|
Afzaal M, Saeed F, Saeed M, Azam M, Hussain S, Mohamed AA, Alamri MS, Anjum FM. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1826513] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Saeed
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Azam
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahzad Hussain
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
| | | | - Mohamed S. Alamri
- Department of Food Science & Nutrition, King Saud University, Riyadh, Saudi Arabia
| | | |
Collapse
|
14
|
de Sousa MA, Muller MP, Berghahn E, de Souza CFV, Granada CE. New enterococci isolated from cheese whey derived from different animal sources: High biotechnological potential as starter cultures. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
15
|
Abstract
This review aims to familiarize the reader with research efforts on the cultivation media of lactic acid bacteria (LAB). We have also included a brief discussion on standard ingredients used in LAB media and chemically defined media as related to bacterial growth requirements. Recent research has focused on modifying standard media for the enumeration, differentiation, isolation, and identification of starter cultures and probiotics. Even though large numbers of these media have been developed to serve dairy microbial control, they have failed to provide consistent results. The research consequently points to the need to develop a reliable lactobacilli growth medium for the dairy industry.
Collapse
|
16
|
Veselá K, Kumherová M, Klojdová I, Solichová K, Horáčková Š, Plocková M. Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108365] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
17
|
Colombo M, Castilho NPA, Todorov SD, Nero LA. Beneficial properties of lactic acid bacteria naturally present in dairy production. BMC Microbiol 2018; 18:219. [PMID: 30567551 PMCID: PMC6300030 DOI: 10.1186/s12866-018-1356-8] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Accepted: 11/27/2018] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND Consumers are increasingly demanding for natural and beneficial foods, in order to improve their health and well-being. Probiotics play an important role in such demand, and dairy foods are commonly used as vehicles for such bacteria, represented predominantly by lactic acid bacteria. Due to consumers demand, food industry is constantly looking for novel bacterial strains, leading to studies that aims the isolation and characterization of their beneficial features. This study aimed to characterize the naturally occurring lactic acid bacteria obtained from a dairy environment, in order to assess their potential use as probiotics. RESULTS Preliminary screening and PCR analysis, based on 16S rRNA sequencing, were applied to select and identify 15 LAB strains from the genera Lactobacillus (n = 11), Pediococcus (n = 2) and Weissella (n = 2). All strains showed resistance to low pH and the evaluated bile salt concentrations in vitro. The API ZYM test characterized the enzymatic activity of the strains, and a high β-galactosidase activity was observed in 13 strains. All strains presented resistance to simulated gastric (3 h) and intestinal (4 h) conditions in vitro, the ability to auto- and co-aggregate with indicator microorganisms and a high cell surface hydrophobicity. Most of the strains were positive for map and EFTu beneficial genes. All strains exhibited strong deconjugation of bile salts in vitro and all assimilated lactose. CONCLUSIONS The phenotypes exhibited in vitro and the presence of beneficial genes revealed the beneficial potential of the studied strains, demanding further analyses in a food matrix and in vivo to allow the development of a functional product, with health-related properties.
Collapse
Affiliation(s)
- Monique Colombo
- Departamento de Veterinária, Universidade Federal de Viçosa. Campus UFV, Viçosa, MG 36570-900 Brazil
| | - Nathália P. A. Castilho
- Departamento de Veterinária, Campus UFV Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, 36570-900, Viçosa, MG Brazil
| | - Svetoslav D. Todorov
- Departamento de Alimentos e Nutrição Experimental, Av. Prof. Lineu Prestes, 580, Bloco 1, Cidade Universitária, São Paulo, SP 05508-000 Brazil
| | - Luís Augusto Nero
- Departamento de Veterinária, Universidade Federal de Viçosa. Campus UFV, Viçosa, MG 36570-900 Brazil
| |
Collapse
|
18
|
Terpou A, Nigam PS, Bosnea L, Kanellaki M. Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.045] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
19
|
Moghaddas Kia E, Alizadeh M, Esmaiili M. Development and characterization of probiotic UF Feta cheese containing Lactobacillus paracasei microencapsulated by enzyme based gelation method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3657-3664. [PMID: 30150825 PMCID: PMC6098783 DOI: 10.1007/s13197-018-3294-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2018] [Accepted: 06/17/2018] [Indexed: 11/28/2022]
Abstract
In this study probiotic microcapsules with three different shell compositions were produced through enzymatic gelation of skim milk powder by rennet, skim milk powder by transglutaminase and sodium caseinate by transglutaminase. Fabricated microcapsules and free Lactobacillus paracasei cells were incorporated into Iranian UF Feta cheese with different salt levels. Viability of L. paracasei (LAFTI L26), antioxidative capacity, ripening index, titrable acidity, salt content and texture profile analysis (TPA test) parameters including hardness, cohesiveness and stringiness were monitored during 45 days of storage time. Rennet based encapsulation was the most efficient method and could keep L. paracasei viable in all cheese samples (> 7 log10 CFU/g) at the end of storage time. Proteolysis pattern and acidification rate were strongly influenced by shell composition, salt level and storage time. Hardness and stringiness of probiotic cheese samples were influenced by shell composition of microcapsules and storage time but cohesiveness was only dependent on storage time. Therefore, storage time was the only effective factor on free radical scavenging activity of cheese samples.
Collapse
Affiliation(s)
- Ehsan Moghaddas Kia
- Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Food Science and Technology Department, Urmia University, Urmia, Iran
| | - Mohsen Esmaiili
- Food Science and Technology Department, Urmia University, Urmia, Iran
| |
Collapse
|
20
|
Bagheripoor N, Khoshgozaran-Abras S, Sohrabvandi S, Khorshidian N, Mortazavian AM, MollaKhalili N, Jazaeri S. Application of Active Edible Coatings to Improve the Shelf-life of Cheese. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.949] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niloofar Bagheripoor
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | | | - Sara Sohrabvandi
- Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences
| | - Amir Mohammad Mortazavian
- Food Safety Research center, Shahid Beheshti University of Medical Sciences
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Neda MollaKhalili
- Student Research Committee, Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| | - Sahar Jazaeri
- Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
| |
Collapse
|
21
|
Bottari B, Felis GE, Salvetti E, Castioni A, Campedelli I, Torriani S, Bernini V, Gatti M. Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay. MICROBIOLOGY-SGM 2017; 163:950-960. [PMID: 28721852 DOI: 10.1099/mic.0.000497] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Lactobacillus casei,Lactobacillus paracasei and Lactobacillusrhamnosus form a closely related taxonomic group (the L. casei group) within the facultatively heterofermentative lactobacilli. Strains of these species have been used for a long time as probiotics in a wide range of products, and they represent the dominant species of nonstarter lactic acid bacteria in ripened cheeses, where they contribute to flavour development. The close genetic relationship among those species, as well as the similarity of biochemical properties of the strains, hinders the development of an adequate selective method to identify these bacteria. Despite this being a hot topic, as demonstrated by the large amount of literature about it, the results of different proposed identification methods are often ambiguous and unsatisfactory. The aim of this study was to develop a more robust species-specific identification assay for differentiating the species of the L. casei group. A taxonomy-driven comparative genomic analysis was carried out to select the potential target genes whose similarity could better reflect genome-wide diversity. The gene mutL appeared to be the most promising one and, therefore, a novel species-specific multiplex PCR assay was developed to rapidly and effectively distinguish L. casei, L. paracasei and L. rhamnosus strains. The analysis of a collection of 76 wild dairy isolates, previously identified as members of the L. casei group combining the results of multiple approaches, revealed that the novel designed primers, especially in combination with already existing ones, were able to improve the discrimination power at the species level and reveal previously undiscovered intraspecific biodiversity.
Collapse
Affiliation(s)
- Benedetta Bottari
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy.,Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy
| | - Giovanna E Felis
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Elisa Salvetti
- School of Microbiology and APC Microbiome Institute, University College Cork, Western Road, Cork, Ireland
| | - Anna Castioni
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy.,Present address: Panificio Zorzi S.r.l., Loc. Brà 1, 37020 Brentino Belluno, Verona, Italy
| | - Ilenia Campedelli
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy
| | - Valentina Bernini
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy
| | - Monica Gatti
- Department of Food and Drug Science, University of Parma, Viale delle Scienze 49/A, 43124 Parma, Italy.,Multidisciplinary Interdepartmental Dairy Center - MILC, University of Parma, Parma, Italy
| |
Collapse
|
22
|
Diversity and Probiotic Potential of Lactic Acid Bacteria Isolated from Horreh, a Traditional Iranian Fermented Food. Probiotics Antimicrob Proteins 2017; 10:258-268. [PMID: 28527125 DOI: 10.1007/s12602-017-9282-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
23
|
Linares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, Stanton C. Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front Microbiol 2017; 8:846. [PMID: 28572792 PMCID: PMC5435742 DOI: 10.3389/fmicb.2017.00846] [Citation(s) in RCA: 139] [Impact Index Per Article: 19.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Accepted: 04/25/2017] [Indexed: 12/19/2022] Open
Abstract
Consumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.
Collapse
Affiliation(s)
- Daniel M. Linares
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
| | | | - Erica Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - José M. Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - María E. Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of LeónLeón, Spain
| | - R. P. Ross
- APC Microbiome Institute, University College CorkCork, Ireland
| | - Catherine Stanton
- Teagasc Food Research Centre, MooreparkFermoy, Ireland
- APC Microbiome Institute, University College CorkCork, Ireland
| |
Collapse
|
24
|
Hasani S, Sari AA, Heshmati A, Karami M. Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food Sci Nutr 2017; 5:875-880. [PMID: 28748075 PMCID: PMC5520868 DOI: 10.1002/fsn3.470] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 02/06/2017] [Accepted: 02/10/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to analyze the effect of different amounts of barley bran (0.3%, 0.6%, 0.9%, and 1.2%) on the viability of Lactobacillus acidophilus and the physicochemical and sensory properties of low‐fat yogurt during storage period (28 days). Results showed that L. acidophilus number and viscosity in samples containing barley bran was significantly higher than the control group (p < .05). High levels of barley bran (1.2%) decreased sensory prosperity scores and led to viscosity increment; although sensory prosperity scores of samples containing 0.6% barley bran did not show significant difference with control sample, while the number of L. acidophilus in this treatment was higher than minimal acceptable level (106 CFU/g). Therefore, level of 0.6% of barley bran is recommended for symbiotic yogurt production. According to the present study, a positive correlation was observed between barley bran concentrations in the yogurt with L. acidophilus number.
Collapse
Affiliation(s)
- Saber Hasani
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamadan Iran
| | - Abbas Ali Sari
- Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamadan Iran
| | - Ali Heshmati
- Nutrition Health Research Center Hamadan University of Medical Sciences Hamadan Iran
| | - Mostafa Karami
- Department of Food Science and Technology College of Food Science and Technology of Bahar Bu-Ali Sina University Hamadan Iran
| |
Collapse
|
25
|
Balthazar C, Pimentel T, Ferrão L, Almada C, Santillo A, Albenzio M, Mollakhalili N, Mortazavian A, Nascimento J, Silva M, Freitas M, Sant’Ana A, Granato D, Cruz A. Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Compr Rev Food Sci Food Saf 2017; 16:247-262. [DOI: 10.1111/1541-4337.12250] [Citation(s) in RCA: 197] [Impact Index Per Article: 28.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Revised: 11/28/2016] [Accepted: 11/29/2016] [Indexed: 01/18/2023]
Affiliation(s)
- C.F. Balthazar
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - T.C. Pimentel
- Inst. Federal do Paraná (IFPR); Campus Paranavaí; 87703-536 Paraná Brazil
| | - L.L. Ferrão
- Univ. Federal Rural do Rio de Janeiro (UFRRJ); Depto. de Tecnologia de Alimentos (DTA), Seropédica; 23890-000 Rio de Janeiro Brazil
| | - C.N. Almada
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - A. Santillo
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - M. Albenzio
- Univ. of Foggia; Dept. of the Sciences of Agriculture; 71100 Foggia Italy
| | - N. Mollakhalili
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - A.M. Mortazavian
- Shahid Beheshti Univ. of Medical Sciences; Faculty of Nutrition Sciences, Food Science and Technology; 19395-4741 Tehran Iran
| | - J.S. Nascimento
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.C. Silva
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| | - M.Q. Freitas
- Univ. Federal Fluminense (UFF); Faculdade de Veterinária; 24230-340 Niterói/RJ Brazil
| | - A.S. Sant’Ana
- Univ. Estadual de Campinas (UNICAMP); Faculdade de Engenharia de Alimentos (FEA); 13083862 Campinas Brazil
| | - D. Granato
- Univ. Estadual de Ponta Grossa (UEPG); Depto. de Engenharia de Alimentos; 84030-900 Ponta Grossa Brazil
| | - A.G. Cruz
- Inst. Federal de Educação; Ciência e Tecnologia do Rio de Janeiro, Depto. de Alimentos; 20270-021 Rio de Janeiro Brazil
| |
Collapse
|
26
|
Galat A, Dufresne J, Combrisson J, Thépaut J, Boumghar-Bourtchai L, Boyer M, Fourmestraux C. Novel method based on chromogenic media for discrimination and selective enumeration of lactic acid bacteria in fermented milk products. Food Microbiol 2016; 55:86-94. [DOI: 10.1016/j.fm.2015.11.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 10/29/2015] [Accepted: 11/10/2015] [Indexed: 02/07/2023]
|
27
|
Roudsari MR, Karimi R, Sohrabvandi S, Mortazavian AM. Health effects of probiotics on the skin. Crit Rev Food Sci Nutr 2016; 55:1219-40. [PMID: 24364369 DOI: 10.1080/10408398.2012.680078] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Skin is the largest organ of the body and is constantly exposed to physical, chemical, bacterial, and fungal challenges. It is well known that probiotics are helpful for specific disorders and different clinical studies have indicated that probiotics have special effects in cutaneous apparatus directly or indirectly that can be considerable from versatile aspects. Probiotic bacteriotherapy can have great potential in preventing and treating the skin diseases including eczema, atopic dermatitis, acne, and allergic inflammation or in skin hypersensitivity, UV-induced skin damage, wound protection, and as a cosmetic product. The current paper comprehensively reviews the different health effects of probiotics on the skin.
Collapse
Affiliation(s)
- M Rahmati Roudsari
- a Skin Research Center , Shahid Beheshti University of Medical Sciences , Tehran , Iran
| | | | | | | |
Collapse
|
28
|
Mushtaq M, Gani A, Masoodi F, Ahmad M. Himalayan cheese (Kalari/Kradi) – Effect of different probiotic strains on oxidative stability, microbiological, sensory and nutraceutical properties during storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.039] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
29
|
Atia A, Gomaa A, Fliss I, Beyssac E, Garrait G, Subirade M. A prebiotic matrix for encapsulation of probiotics: physicochemical and microbiological study. J Microencapsul 2016; 33:89-101. [PMID: 26805512 DOI: 10.3109/02652048.2015.1134688] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This work aims to develop an encapsulated oral-synbiotic supplement by studying the effect of adding inulin in alginate beads and observing its ability to protect three probiotic strains: Pediocucus acidilactici, Lactobacillus reuteri and Lactobacillus salivarius. Beads of different inulin concentrations 0%, 5%, 10%, 15% and 20% (w/v) in 2% (w/v) alginate solution were prepared by the extrusion/ionotropic gelation method. Polymer distribution within beads was characterised using confocal laser scanning microscopy. Interactions between alginate and inulin were monitored by Fourier transform infra-red spectroscopy (FTIR). Effect of encapsulation on viability, antimicrobial ability, acid tolerance and bile tolerance of probiotic strains were investigated. Antimicrobial and probiotic properties of bacterial strains were not affected by encapsulation. Bacterial protection against acidity was increased by adding inulin. Beads with 5% w/v inulin were the most effective in bacterial protection against bile-salts. To our knowledge, this work is the first to use such high concentrations of inulin.
Collapse
Affiliation(s)
- Abdelbasset Atia
- a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada
| | - Ahmed Gomaa
- a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada ;,b Food Science and Nutrition Department , National Research Center , Cairo , Egypt
| | - Ismail Fliss
- a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada
| | - Eric Beyssac
- c Faculté De Pharmacie , Université D'auvergne , Clermont-Ferrand , France
| | - Ghislain Garrait
- c Faculté De Pharmacie , Université D'auvergne , Clermont-Ferrand , France
| | - Muriel Subirade
- a Institute of Nutrition and Functional Foods (INAF), Laval University , Quebec , QC , Canada
| |
Collapse
|
30
|
Ehsannia S, Sanjabi MR. Quality Characterization of Processed Cheese Inoculated by Bacillus coagulans
During Cold Storage: Compositional and Sensorial Attributes and Probiotic Microorganism Viability. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12646] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sheida Ehsannia
- Department of Food Science and Technology; Islamic Azad University; Pharmaceutical Sciences Branch (IAUPS); Tehran Iran
| | - Mohammad Reza Sanjabi
- Department of Animal and Poultry Science and Fisheries; Agricultural Research Institute; Iranian Research Organization for Science and Technology (IROST); P.O. Box 3353-5111 Tehran Iran
| |
Collapse
|
31
|
Gebara C, Ribeiro MCE, Chaves KS, Gandara ALN, Gigante ML. Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.061] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
32
|
Vlková E, Salmonová H, Bunešová V, Geigerová M, Rada V, Musilová Š. A new medium containing mupirocin, acetic acid, and norfloxacin for the selective cultivation of bifidobacteria. Anaerobe 2015; 34:27-33. [DOI: 10.1016/j.anaerobe.2015.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Revised: 03/23/2015] [Accepted: 04/02/2015] [Indexed: 11/27/2022]
|
33
|
Silva C, Domingos-Lopes M, Magalhães V, Freitas D, Coelho M, Rosa H, Dapkevicius M. Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions. J Dairy Sci 2015; 98:4377-83. [DOI: 10.3168/jds.2015-9420] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Accepted: 03/15/2015] [Indexed: 01/01/2023]
|
34
|
Application of inulin in cheese as prebiotic, fat replacer and texturizer: A review. Carbohydr Polym 2015; 119:85-100. [DOI: 10.1016/j.carbpol.2014.11.029] [Citation(s) in RCA: 146] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2014] [Revised: 10/24/2014] [Accepted: 11/14/2014] [Indexed: 11/19/2022]
|
35
|
Comparison of mupirocin-based media for selective enumeration of bifidobacteria in probiotic supplements. J Microbiol Methods 2015; 109:106-9. [DOI: 10.1016/j.mimet.2014.12.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2014] [Revised: 12/07/2014] [Accepted: 12/23/2014] [Indexed: 11/20/2022]
|
36
|
Süle J, Kõrösi T, Hucker A, Varga L. Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria. Braz J Microbiol 2014; 45:1023-30. [PMID: 25477939 PMCID: PMC4204943 DOI: 10.1590/s1517-83822014000300035] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Accepted: 03/14/2014] [Indexed: 11/30/2022] Open
Abstract
The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars, along with several other culture media, for selectively enumerating bifidobacteria and lactic acid bacteria (LAB) species commonly used to make fermented milks. Pure culture suspensions of a total of 13 dairy bacteria strains, belonging to eight species and five genera, were tested for growth capability under various incubation conditions. TOS-MUP agar was successfully used for the selective enumeration of both Bifidobacterium animalis subsp. lactis BB-12 and B. breve M-16 V. MRS-CC agar showed relatively good selectivity for Lactobacillus acidophilus, however, it also promoted the growth of Lb. casei strains. For this reason, MRS-CC agar can only be used as a selective medium for the enumeration of Lb. acidophilus if Lb. casei is not present in a product at levels similar to or exceeding those of Lb. acidophilus. Unlike bifidobacteria and coccus-shaped LAB, all the lactobacilli strains involved in this work were found to grow well in MRS pH 5.4 agar incubated under anaerobiosis at 37 °C for 72 h. Therefore, this method proved to be particularly suitable for the selective enumeration of Lactobacillus spp.
Collapse
Affiliation(s)
- Judit Süle
- Institute of Food Science Faculty of Agricultural and Food Sciences University of West Hungary Mosonmagyaróvár Hungary Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary
| | - Tímea Kõrösi
- Hungarian Dairy Research Institute Mosonmagyaróvár Hungary Hungarian Dairy Research Institute, Mosonmagyaróvár, Hungary
| | - Attila Hucker
- Hungarian Dairy Research Institute Mosonmagyaróvár Hungary Hungarian Dairy Research Institute, Mosonmagyaróvár, Hungary
| | - László Varga
- Institute of Food Science Faculty of Agricultural and Food Sciences University of West Hungary Mosonmagyaróvár Hungary Institute of Food Science, Faculty of Agricultural and Food Sciences, University of West Hungary, Mosonmagyaróvár, Hungary
| |
Collapse
|
37
|
Afiati F, - Y, R.A. Maheswari R. PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2014. [DOI: 10.6066/jtip.2014.25.1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
|
38
|
Varga L, Süle J, Nagy P. Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage. J Dairy Sci 2014; 97:2039-44. [DOI: 10.3168/jds.2013-7339] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Accepted: 12/26/2013] [Indexed: 11/19/2022]
|
39
|
Sohier D, Pavan S, Riou A, Combrisson J, Postollec F. Evolution of microbiological analytical methods for dairy industry needs. Front Microbiol 2014; 5:16. [PMID: 24570675 PMCID: PMC3916730 DOI: 10.3389/fmicb.2014.00016] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Accepted: 01/10/2014] [Indexed: 11/13/2022] Open
Abstract
Traditionally, culture-based methods have been used to enumerate microbial populations in dairy products. Recent developments in molecular methods now enable faster and more sensitive analyses than classical microbiology procedures. These molecular tools allow a detailed characterization of cell physiological states and bacterial fitness and thus, offer new perspectives to integration of microbial physiology monitoring to improve industrial processes. This review summarizes the methods described to enumerate and characterize physiological states of technological microbiota in dairy products, and discusses the current deficiencies in relation to the industry’s needs. Recent studies show that Polymerase chain reaction-based methods can successfully be applied to quantify fermenting microbes and probiotics in dairy products. Flow cytometry and omics technologies also show interesting analytical potentialities. However, they still suffer from a lack of validation and standardization for quality control analyses, as reflected by the absence of performance studies and official international standards.
Collapse
Affiliation(s)
- Danièle Sohier
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Sonia Pavan
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Armelle Riou
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| | - Jérôme Combrisson
- Bretagne Biotechnologie Alimentaire dairy association member, Analytical Sciences, Danone Research, Palaiseau, France
| | - Florence Postollec
- Food Safety and Quality Unit, ADRIA Développement, Agri-Food Technical Institute, Quimper, France
| |
Collapse
|
40
|
Esmerino E, Cruz A, Pereira E, Rodrigues J, Faria J, Bolini H. The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose. J Dairy Sci 2013; 96:5512-21. [DOI: 10.3168/jds.2013-6616] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Accepted: 04/24/2013] [Indexed: 11/19/2022]
|
41
|
Tulini FL, Winkelströter LK, De Martinis EC. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Anaerobe 2013; 22:57-63. [DOI: 10.1016/j.anaerobe.2013.06.006] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2012] [Revised: 05/03/2013] [Accepted: 06/12/2013] [Indexed: 02/04/2023]
|
42
|
Albenzio M, Santillo A, Caroprese M, Braghieri A, Sevi A, Napolitano F. Composition and sensory profiling of probiotic Scamorza ewe milk cheese. J Dairy Sci 2013; 96:2792-800. [DOI: 10.3168/jds.2012-6273] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2012] [Accepted: 02/07/2013] [Indexed: 11/19/2022]
|
43
|
Sanni A, Franz C, Schillinger U, Huch M, Guigas C, Holzapfel W. Characterization and Technological Properties of Lactic Acid Bacteria in the Production of “Sorghurt,” a Cereal-Based Product. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.781949] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
44
|
Alves LL, Richards NSPS, Mattanna P, Andrade DF, S Rezer AP, Milani LIG, Cruz AG, Faria JAF. Cream cheese as a symbiotic food carrier usingBifidobacterium animalisBb-12 andLactobacillus acidophilusLa-5 and inulin. INT J DAIRY TECHNOL 2012. [DOI: 10.1111/j.1471-0307.2012.00880.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Larissa L Alves
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Neila S P S Richards
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Paula Mattanna
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Diego F Andrade
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano P S Rezer
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Liana I G Milani
- Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
| | - Adriano G Cruz
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
| | - José A F Faria
- Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
| |
Collapse
|
45
|
Karimi R, Sohrabvandi S, Mortazavian AM. Review Article: Sensory Characteristics of Probiotic Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00194.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
46
|
Karimi R, Mortazavian A, Karami M. Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. J Dairy Sci 2012; 95:4209-22. [DOI: 10.3168/jds.2011-4872] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Accepted: 03/16/2012] [Indexed: 11/19/2022]
|