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Hadef S, Idoui T, Sifour M, Genay M, Dary-Mourot A. Screening of Wild Lactic Acid Bacteria from Algerian Traditional Cheeses and Goat Butter to Develop a New Probiotic Starter Culture. Probiotics Antimicrob Proteins 2023; 15:387-399. [PMID: 36307627 DOI: 10.1007/s12602-022-10000-2] [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] [Accepted: 10/18/2022] [Indexed: 11/24/2022]
Abstract
Twenty-five lactic acid bacterial (LAB) strains have been isolated from traditional goat butter and three types of cheese (dry Klila, frech Klila, and Bouhezza) and evaluated for technological abilities, probiotic properties, and potentials as starter cultures. The twenty-five LAB strains comprised eight strains belonging to Lactobacillus, four strains belonging to Lactococcus, eleven strains belonging to Enterococcus, and two strains belonging to Leuconostoc. A non-hierarchical cluster analysis was performed in order to select the performing strains. After carrying out the preliminary phenotypic characterizations and the probiotic potential, three strains designated as BM10, B15, and C30 belonging to the genus Lactobacillus and Enterococcus with good tolerance to acidity were selected. The strains showed a significant resistance to 0.5% bile salts and 0.4% phenol. Hemolytic activity was not detected; in addition, good hydrophobicity and autoaggregation was obtained. A significant antimicrobial activity was exhibited by all selected strains against Listeria innocua. Genotypic identification by 16S rRNA allowed the identification of B15, BM10, and C30 as Lactobacillus plantarum, Lactobacillus casei, and Enterococcus durans, respectively. The results of the current study suggest that the strains isolated from Algerian fermented dairy products have high potential as probiotic starter cultures in the goat butter and cheese industry.
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Affiliation(s)
- Sawsen Hadef
- Department of Nature and Life Sciences, Abdelhafid Boussouf University Center, RP. 26, 43000, Mila, Algeria.
- Laboratory of Biotechnology, Environment and Health, University Mohamed Seddik Benyahia of Jijel, 18000, Jijel, Algeria.
| | - Tayeb Idoui
- Laboratory of Biotechnology, Environment and Health, University Mohamed Seddik Benyahia of Jijel, 18000, Jijel, Algeria
| | - Mohamed Sifour
- Laboratory of Molecular Toxicology, Faculty of Nature and Life Sciences, University Mohamed Seddik Benyahia of Jijel, 18000, Jijel, Algeria
| | - Magali Genay
- CALBINOTOX, University of Lorraine, 54000, Nancy, France
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Tologana RD, Wikandari R, Rahayu ES, Suroto DA, Utami T. Correlation between the chemical, microbiological and sensory characteristics of cream cheese using a mixed and single probiotic culture. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:181-189. [PMID: 36268502 PMCID: PMC9568985 DOI: 10.1007/s13197-022-05603-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 08/19/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022]
Abstract
The use of mixed culture in the fermentation industry requires more complicated equipment, processes, and monitoring systems; therefore, a single culture may be preferable. This study aimed to investigate the correlation between chemical and microbiological properties and sensory characteristics. In addition, this study aimed to determine the different characteristics of cheese made using single probiotic cultures of Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Kita-3 and mixed culture. The obtained results showed that the chemical characteristics of cream cheese made using single cultures were similar to those of cream cheese made using mixed cultures. The viability of the cells remained high after 35 days of storage for the single culture, which was not the case for the mixed culture. In terms of sensory analysis, cream cheese made using the single culture L. plantarum Kita-3 showed higher overall liking score among the samples, which might correlate with the high ester and ketone content. In addition, there was a strong relationship between the ethyl octanoate and methyl butanol contents and the overall liking score. The results of this study showed that the use of a single culture of L. plantarum Kita-3 could improve the sensory characteristics of cream cheese with probiotic properties. This study also contributed to the development of cream cheese production, particularly in the screening of potential starters.
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Affiliation(s)
- Ria Dewiyanti Tologana
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
- Center for Food and Nutrition Studies, Universitas Gadjah Mada, Teknika Utara Street, Barek, Sleman, Yogyakarta, 55281 Indonesia
| | - Rachma Wikandari
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
| | - Endang Sutriswati Rahayu
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
- Center for Food and Nutrition Studies, Universitas Gadjah Mada, Teknika Utara Street, Barek, Sleman, Yogyakarta, 55281 Indonesia
- University Center of Excellence for Research and Application On Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, 55281 Indonesia
| | - Dian Anggraini Suroto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
- Center for Food and Nutrition Studies, Universitas Gadjah Mada, Teknika Utara Street, Barek, Sleman, Yogyakarta, 55281 Indonesia
- University Center of Excellence for Research and Application On Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, 55281 Indonesia
| | - Tyas Utami
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta, 55281 Indonesia
- Center for Food and Nutrition Studies, Universitas Gadjah Mada, Teknika Utara Street, Barek, Sleman, Yogyakarta, 55281 Indonesia
- University Center of Excellence for Research and Application On Integrated Probiotic Industry, Universitas Gadjah Mada, Yogyakarta, 55281 Indonesia
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Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Hence, the present study is aimed at screening some probiotic yeasts from dahi and chhurpi. A total of 3438 yeasts were isolated from 40 samples of dahi (1779 isolates) and 40 chhurpi (1659 isolates) and were preliminarily screened for probiotic properties on the basis of survival in low pH, resistance to bile salts and the percentage of hydrophobicity, out of which only 20 yeasts were selected for in vitro and genetic screening of probiotic properties. Saccharomyces cerevisiae DJT-2 and Debaryomyces prosopidis CPA-55 showed the highest hydrophobicity of 97.54% and 98.33%, respectively. S. cerevisiae DRC-42 and S. cerevisiae CGI-29 showed 93.88% and 91.69% auto-aggregation, respectively. All yeasts showed co-aggregation properties against pathogenic bacteria. Kluyveromyces marxianus DPA-41 and Pichia kudriavzevii CNT-3 showed excellent deconjugation activities. Probiotic genes for acid tolerance, bile tolerance, adhesion and antimicrobial activity were detected in S. cerevisiae DAO-17, K. marxianus DPA-41, S. cerevisiae CKL-10 and P. kudriavzevii CNT-3. Based on the results of in vitro and genetic screening of probiotic yeasts strains, S. cerevisiae DAO-17 (dahi), S. cerevisiae CKL-10 (chhurpi), P. kudriavzevii CNT-3 (chhurpi) and K. marxianus DPA-41(dahi) were selected as the potential probiotic yeasts.
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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Bucheli JEV, Todorov SD, Holzapfel WH. Role of gastrointestinal microbial populations, a terra incognita of the human body in the management of intestinal bowel disease and metabolic disorders. Benef Microbes 2022; 13:295-318. [PMID: 35866598 DOI: 10.3920/bm2022.0022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Intestinal bowel disease (IBD) is a chronic immune-mediated clinical condition that affects the gastrointestinal tract and is mediated by an inflammatory response. Although it has been extensively studied, the multifactorial aetiology of this disorder makes it difficult to fully understand all the involved mechanisms in its development and therefore its treatment. In recent years, the fundamental role played by the human microbiota in the pathogenesis of IBD has been emphasised. Microbial imbalances in the gut bacterial communities and a lower species diversity in patients suffering from inflammatory gastrointestinal disorders compared to healthy individuals have been reported as principal factors in the development of IBD. These served to support scientific arguments for the use of probiotic microorganisms in alternative approaches for the prevention and treatment of IBD. In a homeostatic environment, the presence of bacteria (including probiotics) on the intestinal epithelial surface activates a cascade of processes by which immune responses inhibited and thereby commensal organisms maintained. At the same time these processes may support activities against specific pathogenic bacteria. In dysbiosis, these underlying mechanisms will serve to provoke a proinflammatory response, that, in combination with the use of antibiotics and the genetic predisposition of the host, will culminate in the development of IBD. In this review, we summarised the main causes of IBD, the physiological mechanisms involved and the related bacterial groups most frequently associated with these processes. The intention was to enable a better understanding of the interaction between the intestinal microbiota and the host, and to suggest possibilities by which this knowledge can be useful for the development of new therapeutic treatments.
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Affiliation(s)
- J E Vazquez Bucheli
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Republic of Korea
| | - S D Todorov
- ProBacLab, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Republic of Korea
| | - W H Holzapfel
- Human Effective Microbes, Department of Advanced Convergence, Handong Global University, Pohang, Gyeongbuk 37554, Republic of Korea
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Sbehat M, Mauriello G, Altamimi M. Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews. Microorganisms 2022; 10:microorganisms10101948. [PMID: 36296223 PMCID: PMC9610121 DOI: 10.3390/microorganisms10101948] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/27/2022] [Indexed: 11/05/2022] Open
Abstract
Functional foods comprise the largest growing food category due to both consumer demands and health claims by manufacturers. Probiotics are considered one of the best choices for meeting these demands. Traditionally, the food vehicle for introducing probiotics to consumers was dairy products, and to expand the benefits of probiotics for a wider range of consumers, the need to use other food items was essential. To achieve this goal while maximising the benefits of probiotics, protection methods used during food processing were tackled. The microencapsulation of probiotics is a promising methodology for achieving this function. This review highlights the use of the microencapsulation of probiotics in order to functionalise food items that initially were not considered suitable for probiotication, such as baked products, or to increase their functionality such as dairy products. The co-microencapsulation of probiotics with other functional ingredients such polyphenol, prebiotics, or omega-3 is also highlighted.
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Affiliation(s)
- Maram Sbehat
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Gianluigi Mauriello
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
- Correspondence:
| | - Mohammad Altamimi
- Department of Nutrition and Food Technology, An-Najah National University, Nablus P.O. Box 7, Palestine
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Influence of modified governing liquid on shelf-life parameters of high-moisture mozzarella cheese. Food Res Int 2022; 159:111627. [DOI: 10.1016/j.foodres.2022.111627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 06/27/2022] [Accepted: 07/05/2022] [Indexed: 11/19/2022]
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Akhtar A, Khan R, Khalid N. Formulation and evaluation of functional attributes of low‐fat mozzarella cheese using okra mucilage as a fat replacer. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Aqsa Akhtar
- Department of Food Science and Technology, School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
| | - Rabbia Khan
- Department of Food Science and Technology, School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
| | - Nauman Khalid
- Department of Food Science and Technology, School of Food and Agricultural Sciences University of Management and Technology Lahore Pakistan
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Mirković M, Mirković N, Miočinović J, Radulović A, Paunović D, Ilić M, Radulović Z. Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free‐living and spray dried
Lactiplantibacillus plantarum
564 and
Lactiplantibacillus plantarum
299v. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Milica Mirković
- University of Belgrade, Faculty of Agriculture Belgrade Serbia
| | | | | | - Ana Radulović
- University of Belgrade, Faculty of Agriculture Belgrade Serbia
| | | | - Mila Ilić
- Institute of Chemistry, Technology and Metallurgy, Department of Remediation University of Belgrade Belgrade Serbia
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