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Liu D, Zhao F, Li L, Zhang J, Wu S, Lü X, Zhang H, Yi Y. Enhancing the antioxidant capacity and quality attributes of fermented goat milk through the synergistic action of Limosilactobacillus fermentum WXZ 2-1 with a starter culture. J Dairy Sci 2024; 107:1928-1949. [PMID: 37939838 DOI: 10.3168/jds.2023-24135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 10/19/2023] [Indexed: 11/10/2023]
Abstract
This study evaluated 75 strains of lactic acid bacteria (LAB) isolated from traditional dairy products in western China for their probiotic properties. Among them, Limosilactobacillus fermentum WXZ 2-1, Lactiplantibacillus plantarum TXZ 2-35, Companilactobacillus crustorum QHS 9, and Companilactobacillus crustorum QHS 10 demonstrated potential probiotic characteristics. The antioxidant capacity of these 4 strains was assessed, revealing that L. fermentum WXZ 2-1 exhibited the highest antioxidant capacity. Furthermore, when cocultured with Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, L. fermentum WXZ 2-1 demonstrated a synergistic effect in growth medium and goat milk. To explore its effect on goat milk fermentation, different amounts of L. fermentum WXZ 2-1 were added to goat milk, and its physicochemical properties, antioxidant activity, flavor substances, and metabolomics were analyzed. The study found that the incorporation of L. fermentum WXZ 2-1 in goat milk fermentation significantly improved the texture characteristics, antioxidant capacity, and flavor of fermented goat milk. These findings highlight the potential of L. fermentum WXZ 2-1 as a valuable probiotic strain for enhancing the functionality and desirability of fermented goat milk, contributing to the development of novel functional foods with improved health benefits and enhanced quality attributes.
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Affiliation(s)
- Dengyi Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Fan Zhao
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Lin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Jian Zhang
- Future Food (Bai Ma) Research Institute, Lishui 211200, Jiangsu Province, China
| | - Shan Wu
- Research and Development Center, Xi'an Yinqiao Dairy (Group) Co. Ltd., Xi'an 710075, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hansi Zhang
- Department of Pharmacology, College of Basic Medical Sciences, Jilin University, Changchun 130012, Jilin Province, China.
| | - Yanglei Yi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, China.
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Sihame A, Zakaria T, Khalil ME, Rajae B. Structural Characterization and Functional Studies of Exopolysaccharide by Native Lacticaseibacillus rhamnosus P14 Isolated from the Moroccan Region. Curr Microbiol 2024; 81:96. [PMID: 38372829 DOI: 10.1007/s00284-024-03611-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 01/01/2024] [Indexed: 02/20/2024]
Abstract
Exopolysaccharides (EPS) are natural polymers synthesized by several microorganisms, including lactic acid bacteria (LAB). They are characterized by a great structural diversity, which gives them interesting biological and pharmacological properties. This work investigates the physicochemical and biological characterization of a new exopolysaccharide (EPS) produced by a wild Lacticaseibacillus rhamnosus P14. The functional groups, chemical bonds, and thermal and morphological properties of the purified EPS-P14 were determined using Fourier Transform Infrared, Nuclear Magnetic Resonance, and X-ray diffraction spectroscopies, as well as Thermo-gravimetric analysis, Differential Scanning Calorimetry and Scanning Electron Microscopy. The functional properties, namely antioxidant and emulsifying activities, were also assessed. The physicochemical analysis revealed that EPS-P14 is a porous and thermally stable polysaccharide with a degradation temperature of 307 °C. NMR and FT-IR studies identified it as a homogeneous α-D-glucan with mainly α-(1 → 6) glycosidic linkage and some α-(1 → 3) branching. EPS-P14 was highly water-soluble and exhibited strong emulsifying and stabilizing properties in a concentration-dependent manner. Furthermore, EPS-P14 demonstrated significant DPPH scavenging and ferric-reducing capacities. These findings suggest that EPS-P14 is a bioactive polysaccharide with potential effects, which could be a promising natural candidate for prospective application.
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Affiliation(s)
- Akhtach Sihame
- Laboratory of Biotechnology, Environment, Agrifood, and Health (LBEAS), Faculty of Science Dhar Mahraz, University Sidi Mohamed Ben Abdallah, P.B 1796, Atlas Fez, Morocco
| | - Tabia Zakaria
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes, Eco-Campus, Campus UEMF, BP 51 Meknes Road, 30 030, Fes, Morocco
| | - Mabrouk El Khalil
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes, Eco-Campus, Campus UEMF, BP 51 Meknes Road, 30 030, Fes, Morocco.
| | - Belkhou Rajae
- Laboratory of Biotechnology, Environment, Agrifood, and Health (LBEAS), Faculty of Science Dhar Mahraz, University Sidi Mohamed Ben Abdallah, P.B 1796, Atlas Fez, Morocco
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3
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Younas S, Murtaza MA, Manzoor MS, Arqam U, Ali Z, Hafiz I, Anees Ur Rehman M, Imran M. Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation. J Food Sci 2024; 89:1243-1251. [PMID: 38174813 DOI: 10.1111/1750-3841.16898] [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: 09/04/2023] [Revised: 10/20/2023] [Accepted: 12/05/2023] [Indexed: 01/05/2024]
Abstract
This study aimed to evaluate the incorporation effect of probiotic culture (Lactobacillus acidophilus) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (p < 0.05) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while L. acidophilus had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe. PRACTICAL APPLICATION: Experimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of Lactobacillus acidophilus on blood lipid profiles.
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Affiliation(s)
- Shoaib Younas
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Sajid Manzoor
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Ukasha Arqam
- Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan
| | - Zeshan Ali
- College of Food Science and Engineering, Bohai University, Jinzhou, P. R. China
| | - Iram Hafiz
- Institute of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Muhammad Imran
- Chemistry Department, Faculty of Science, King Khalid University, Abha, Saudi Arabia
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Starkute V, Zokaityte E, Klupsaite D, Mockus E, Zokaityte G, Tusas S, Miseikiene R, Stankevicius R, Rocha JM, Bartkiene E. Influence of lactic acid fermentation on the microbiological parameters, biogenic amines, and volatile compounds of bovine colostrum. J Dairy Sci 2023; 106:8389-8403. [PMID: 37641360 DOI: 10.3168/jds.2023-23435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 06/12/2023] [Indexed: 08/31/2023]
Abstract
In this study we hypothesized that the relations between the bovine colostrum (BC) microbiota, biogenic amine (BA) as well as volatile compound (VC) profiles can lead to new deeper insights concerning the BC changes during the biological preservation. To implement such an aim, BC samples were collected from 5 farms located in Lithuania and fermented with Lactiplantibacillus plantarum and Lacticaseibacillus paracasei strains. Nonfermented and fermented BC were subjected to microbiological [lactic acid bacteria (LAB), Escherichia coli, and total bacteria (TBC), total Enterobacteriaceae (TEC) and total mold and yeast (M-Y) viable counts] and physicochemical (pH, color coordinates, BA content and VC profile) parameters evaluation, and the relationship between the tested parameters were also further analyzed. In comparison pH and dry matter (DM) of nonfermented samples, significant differences were not found, and pH of BC was, on average, 6.30, and DM, on average, 27.5%. The pH of fermented samples decreased, on average, until 4.40 in Lp. plantarum fermented group, and, on average, until 4.37 in Lc. paracasei fermented group. Comparing color characteristics among nonfermented BC groups, significant differences between lightness (L*) and yellowness (b*) were not detected, however, the origin (i.e., agricultural company), LAB strain used for fermentation and the interaction between these factors were statistically significant on BC redness (a*) coordinate. The microbial contamination among all the tested BC groups was similar. However, different LAB strains used for BC fermentation showed different effects toward the microbial contamination reduction, and specifically Lc. paracasei was more effective than Lp. plantarum strain. Predominant BA in BC were putrescine and cadaverine. The main VC in nonfermented and fermented BC were decane, 2-ethyl-1-hexanol, dodecane, 1,3-di-tert-butylbenzene, 3,6-dimethyldecane and tetradecane. Moreover, this study showed worrying trends with respect to the frozen colostrum storage, because most of the dominant VC in BC were contaminants from the packaging material. Additionally, significant correlations between separate VC and microbial contamination were obtained. Finally, these experimental results showed that the separate VC in BC can be an important marker for biological as well as chemical contamination of BC. Also, it should be pointed out that despite the fermentation with LAB is usually described as a safe and natural process with many advantages, control of BA in the end product is necessary.
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Affiliation(s)
- Vytaute Starkute
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Saulius Tusas
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ramute Miseikiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Rolandas Stankevicius
- Department of Animal Nutrition, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; Associate Laboratory in Chemical Engineering (ALiCE), Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; Centro de Biotecnologia e Química Fina (CBQF), Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa Centro, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania.
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Wa Y, Zhao X, Peng K, Qu H, Chen D, Zhang C, Chen X, Gu R. Effects of Nutrients on the Growth of and Free Exopolysaccharide Biosynthesis by Streptococcus thermophilus 937 in a Chemically Defined Medium. Curr Microbiol 2023; 80:331. [PMID: 37634211 DOI: 10.1007/s00284-023-03421-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Accepted: 07/18/2023] [Indexed: 08/29/2023]
Abstract
The free exopolysaccharide (f-EPS) produced by Streptococcus thermophilus is a natural texture modifier with health-promoting properties and has thus become one of the most interesting metabolites for researchers. The present work aimed to further understand the nutritional requirements for the growth of and the f-EPS production by S. thermophilus. The types and concentrations of compounds in the complete chemically defined medium were changed in turn to evaluate the effects of single nutrients on the growth of and f-EPS production by S. thermophilus 937. The results showed that cysteine, glutamine, histidine, methionine, tryptophan, tyrosine, leucine, isoleucine, and valine played an important role in maintaining the rapid and stable growth of S. thermophilus 937. S. thermophilus 937 also required calcium pantothenate, niacin, pyridoxine, riboflavin, and thiamine hydrochloride as essential nutrients for growth. Increases in the concentrations of lactose, glutamate, histidine, or isoleucine significantly increased the production of free exopolysaccharide by S. thermophilus 937, and when the lactose concentration increased to 20 g·L-1 and the concentration of the three-amino-acid combination increased to 15 mM, the f-EPS yield increased to a maximum of 35.34 μg·mL-1. This finding indicated that lactose and the 3 amino acids exert synergistic effects on the promotion of f-EPS production. In addition, lactose and the three amino acids have strain specific promoting effects on f-EPS production by S. thermophilus. This study provides a further understanding of the effects of nutrients on the biosynthesis of f-EPS by S. thermophilus.
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Affiliation(s)
- Yunchao Wa
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Xia Zhao
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Kuiyao Peng
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Hengxian Qu
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Dawei Chen
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Chenchen Zhang
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Xia Chen
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China
| | - Ruixia Gu
- Key Lab of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China.
- College of Food Science and Engineering, Yangzhou University, Yangzhou, 225127, Jiangsu Province, China.
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Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V, Mollakhalili-Meybodi N. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1656-1665. [PMID: 37187980 PMCID: PMC10169984 DOI: 10.1007/s13197-022-05403-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2022] [Accepted: 02/09/2022] [Indexed: 01/19/2023]
Abstract
Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85 °C/30 min and 95 °C/5 min), homogenization (single or dual-stage), incubation temperature (around 40 °C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.
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Affiliation(s)
- Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masoumeh Azari
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vahid Ghasemzadeh-Mohammadi
- Department of Nutrition and Food Safety, School of Medicine, Hamadan University of Medical Sciences, P.O.Box 65176-19654, Hamadan, Iran
| | - Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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de Souza EL, de Oliveira KÁR, de Oliveira MEG. Influence of lactic acid bacteria metabolites on physical and chemical food properties. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, Chen L. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Sci Nutr 2022; 10:1451-1460. [PMID: 35592282 PMCID: PMC9094460 DOI: 10.1002/fsn3.2755] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/22/2021] [Accepted: 11/23/2021] [Indexed: 11/17/2022] Open
Abstract
Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.
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Affiliation(s)
- Hui Li
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Jiaxing Gao
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Wenbo Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Chengjing Qian
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
| | - Yong Wang
- Department of Chemical Engineering Monash University Clayton Victoria Australia
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China
| | - Lishui Chen
- China-Australia Joint Research Center for Dairy Future Technology Beijing Key Laboratory of Nutrition, Health & Food Safety Beijing Engineering Laboratory for Geriatric Nutrition Food Research COFCO Nutrition & Health Research Institute Beijing China
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Melia S, Juliyarsi I, Kurnia YF. Physicochemical properties, sensory characteristics, and antioxidant activity of the goat milk yogurt probiotic Pediococcus acidilactici BK01 on the addition of red ginger (Zingiber officinale var. rubrum rhizoma). Vet World 2022; 15:757-764. [PMID: 35497949 PMCID: PMC9047150 DOI: 10.14202/vetworld.2022.757-764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Accepted: 02/15/2022] [Indexed: 11/16/2022] Open
Abstract
Background and Aim: Yogurt contains beneficial probiotics. Addition of red ginger to yogurt as an antioxidant source becomes a way to improve the flavor and functional properties of yogurt. This study aimed to examine yogurt processing and the effect of adding red ginger (Zingiber officinale var. rubrum rhizoma), as an antioxidant source, on Pediococcus acidilactici BK01. It sought to observe the physicochemical and sensory qualities during storage (4°C). Materials and Methods: Goat milk was obtained from local farmers in Lubuk Minturun, Padang, West Sumatra, Indonesia. The yogurt was divided into two factors. Factor A was supplemented with red ginger in various concentrations: A (0% – as control), B (1%), C (2%), and D (3%). On the other hand, Factor B was subjected to variations in storage time: A (1 day), B (15 days), and C (30 days). Each treatment was conducted in triplicate. Physicochemical properties (pH, titratable acidity [TTA], and proximate analysis), sensory characteristics, and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity) were measured using the standard tests. The data were analyzed through analyzing multivariate (analysis of variance) supported by Duncan’s multiple range test. Results: The addition of red ginger juice increased the antioxidant activity, TTA, and water holding capacity (WHC) (p<0.05), while syneresis was significantly decreased; however, it had no effect on the total lactic acid bacteria. At the end of this research (day 30), the yogurt was still suitable for consumption, with the following composition: Antioxidant activity 48.39%, pH 4.3, TTA 1.716, water content 80%, protein 3%, fat 3%, syneresis 28%, WHC 63%, and total lactic acid bacteria 89×108 colony-forming units/mL. Furthermore, yogurt supplemented with red ginger changed its color into red blush. Conclusion: Yogurt red ginger juice is recommended as a functional drink, as it contains probiotics P. acidilactici BK01 and antioxidants to support human health. The addition of up to 3% ginger juice and a storage period of 30 days are still favored by the panelists and meet the quality standard of yogurt. We have not conducted the study on active compounds so, further research could be conducted on the components of the active compounds found in red ginger yogurt.
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Affiliation(s)
- Sri Melia
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
| | - Indri Juliyarsi
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
| | - Yulianti Fitri Kurnia
- Department of Animal Science, Universitas Andalas, Padang, 25163 West Sumatra, Indonesia
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Pourjafar H, Ansari F, Sadeghi A, Samakkhah SA, Jafari SM. Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry. Crit Rev Food Sci Nutr 2022; 63:8194-8225. [PMID: 35266799 DOI: 10.1080/10408398.2022.2047883] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Exopolysaccharides (EPS) are extracellular sugar metabolites/polymers of some slim microorganisms and, a wide variety of probiotics have been broadly investigated for their ability to produce EPS. EPS originated from probiotics have potential applications in food, pharmaceutical, cosmetology, wastewater treatment, and textiles industries, nevertheless slight is recognized about their function. The present review purposes to comprehensively discuss the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. Various studies have shown that probiotic EPS used as stabilizers, emulsifiers, gelling agents, viscosifiers, and prebiotics can alter the nutritional, texture, and rheological characteristics of food and beverages and play a major role in improving the quality of these products. Numerous studies have also proven the beneficial health effects of probiotic EPS, including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, anticancer, antidiabetic, antibiofilm, antiulcer, and antitoxin activities. Although the use of probiotic EPS has health effects and improves the organoleptic and textural properties of food and pharmaceutical products and there is a high tendency for their use in related industries, the production yield of these products is low and requires basic studies to support their products in large scale.
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Affiliation(s)
- Hadi Pourjafar
- Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Fereshteh Ansari
- Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
- Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran
| | - Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Shohre Alian Samakkhah
- Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
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11
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Sharma H, Ozogul F, Bartkiene E, Rocha JM. Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products. Crit Rev Food Sci Nutr 2021:1-23. [PMID: 34845955 DOI: 10.1080/10408398.2021.2007844] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.
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Affiliation(s)
- Heena Sharma
- Food Technology Lab, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto FEUP), Porto, Portugal
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12
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Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review. SUSTAINABILITY 2021. [DOI: 10.3390/su132212429] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.
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13
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Abarquero D, Renes E, Fresno JM, Tornadijo ME. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Daniel Abarquero
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - Erica Renes
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - José María Fresno
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - María Eugenia Tornadijo
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
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14
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An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101096] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.014] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Alqahtani NK, Darwish AA, El-Menawy RK, Alnemr TM, Aly E. Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nashi Khalid Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Aliaa Ali Darwish
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Reham Kamal El-Menawy
- Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt
| | - Tareq Morad Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Esmat Aly
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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17
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Jayarathna S, Priyashantha H, Johansson M, Vidanarachchi JK, Jayawardana BC, Liyanage R. Probiotic enriched fermented soy‐gel as a vegan substitute for dairy yoghurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15092] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shishanthi Jayarathna
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Hasitha Priyashantha
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Monika Johansson
- Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden
| | - Janak K. Vidanarachchi
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Barana C. Jayawardana
- Department of Animal Science Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - Ruvini Liyanage
- Laboratory of Nutritional BiochemistryNational Institute of Fundamental Studies Kandy Sri Lanka
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