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Buniowska-Olejnik M, Urbański J, Mykhalevych A, Bieganowski P, Znamirowska-Piotrowska A, Kačániová M, Banach M. The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt. Front Nutr 2023; 10:1118752. [PMID: 37077903 PMCID: PMC10106739 DOI: 10.3389/fnut.2023.1118752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/07/2023] [Indexed: 04/05/2023] Open
Abstract
Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (Curcuma longa L.)-NOMICU® L-100 (N) in the formulation of probiotic yogurt in comparison with the standard turmeric extract (TE). The antimicrobial activity of both supplements was studied and compared in the context of gram-positive and gram-negative bacteria, yeasts, and fungi. The N maintains the level of Bifidobacterium animalis subsp. lactis BB-2 in yogurt at the recommended level (7-9 log CFU/g) throughout the storage period. NOMICU® L-100 also has a higher inhibitory capacity for the growth of yeast and fungi. The evaluation of quality indicators of yogurt with N and TE at the level of 0.2% proves that yogurt with N has original taste properties. A lower degree of syneresis was noted for yogurt with TE (0.2%), but its sensory properties are unacceptable to the consumer due to the appearance of a bitter taste. In conclusion, based on the obtained results, it has been proven that the use of NOMICU® L-100 (0.2%) in the composition of yogurt provides a product of functional direction with stable quality and safety indicators, which can be stored for at least 28 days.
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Affiliation(s)
- Magdalena Buniowska-Olejnik
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
| | - Jakub Urbański
- Food Studies, SWPS University, Warsaw, Poland
- Dairy Biotechnologies Ltd., Puławy, Poland
| | - Artur Mykhalevych
- Department of Milk and Dairy Products Technology, Educational and Scientific Institute of Food Technologies, National University of Food Technologies, Kyiv, Ukraine
| | - Pawel Bieganowski
- Department of Experimental Pharmacology, Mossakowski Medical Research Institute, Polish Academy of Sciences, Warsaw, Poland
| | - Agata Znamirowska-Piotrowska
- Department of Dairy Technology, Institute of Food Technology and Nutrition, University of Rzeszów, Rzeszów, Poland
| | - Miroslava Kačániová
- Faculty of Horticulture and Landscape Engineering, Institute of Horticulture, Slovak University of Agriculture, Nitra, Slovakia
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszów, Poland
| | - Maciej Banach
- Department of Preventive Cardiology and Lipidology, Medical University of Łódź, Łódź, Poland
- Cardiovascular Research Centre, University of Zielona Góra, Zielona Góra, Poland
- Department of Cardiology and Adult Congenital Heart Diseases, Polish Mother’s Memorial Hospital Research Institute (PMMHRI), Łódź, Poland
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Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots. Food Microbiol 2022; 103:103952. [DOI: 10.1016/j.fm.2021.103952] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 11/12/2021] [Accepted: 11/19/2021] [Indexed: 12/28/2022]
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3
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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Papadopoulou OS, Argyri AA, Kounani V, Tassou CC, Chorianopoulos N. Use of Fourier Transform Infrared Spectroscopy for Monitoring the Shelf Life and Safety of Yogurts Supplemented With a Lactobacillus plantarum Strain With Probiotic Potential. Front Microbiol 2021; 12:678356. [PMID: 34262543 PMCID: PMC8273496 DOI: 10.3389/fmicb.2021.678356] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/27/2021] [Indexed: 11/15/2022] Open
Abstract
The current study aimed to explore the performance of a probiotic Lactobacillus strain as an adjunct culture in yogurt production and to assess Fourier transform infrared spectroscopy as a rapid, noninvasive analytical technique to evaluate the quality and the shelf life of yogurt during storage. In this respect, bovine milk (full-fat) was inoculated with the typical yogurt starter culture without (control case) or with the further addition of Lactobacillus plantarum T571 as an adjunct (probiotic case). The milk was also inoculated with a cocktail mixture of three strains of Listeria monocytogenes in two different initial levels of inoculum, and the fermentation process was followed. Accordingly, yogurt samples were stored at 4 and 12°C, and microbiological, physicochemical, molecular, and sensory analyses were performed during storage. Results showed that the lactic acid bacteria exceeded 7 log CFU/g during storage in all samples, where the probiotic samples displayed higher acidity, lower pH, and reduced counts of Lb. monocytogenes in a shorter period than the control ones at both temperatures. Pulsed-field gel electrophoresis verified the presence of the probiotic strain until the end of storage at both temperatures and in adequate amounts, whereas the survival and the distribution of Listeria strains depended on the case. The sensory evaluation showed that the probiotic samples had desirable organoleptic characteristics, similar to the control. Finally, the spectral data collected from the yogurt samples during storage were correlated with microbiological counts and sensory data. Partial least squares and support vector machine regression and classification models were developed to provide quantitative estimations of yogurt microbiological counts and qualitative estimations of their sensory status, respectively, based on Fourier transform infrared fingerprints. The developed models exhibited satisfactory performance, and the acquired results were promising for the rapid estimation of the microbiological counts and sensory status of yogurt.
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Affiliation(s)
| | - Anthoula A. Argyri
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization — DIMITRA, Athens, Greece
| | | | | | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization — DIMITRA, Athens, Greece
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5
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Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage. Int J Food Microbiol 2021; 343:109106. [PMID: 33640573 DOI: 10.1016/j.ijfoodmicro.2021.109106] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 02/04/2021] [Accepted: 02/10/2021] [Indexed: 11/20/2022]
Abstract
The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L.monocytogenes, E. coli O157:H7 and Salmonella spp. strains were inoculated on CM samples. Subsequently, a yogurt-based marinade, with or without 1% or 2% of the added EOs, was mixed with the CM chunks. After treatment, marinated camel samples were stored at 4 and 10 °C for 0, 1, 4 and 7 days. Adding yogurt-based marinade to the CM samples did not cause any significant changes in L.monocytogenes, E. coli O157:H7 and Salmonella spp. numbers at 4 °C, but at 10 °C resulted in a significant decrease in numbers on day 4 and 7 of storage by 1.4-1.5; 2.7-2.1 and 2.5-2.8 log CFU/g, respectively, compared to untreated CM samples. The incorporation of EOs into the CM with marination (CMM) further enhanced the microbial reduction of E. coli O157:H7 and Salmonella. At 10 °C, the synergistic effect of EOs with marinade was greater than at 4 °C. Increasing the concentration of the EOs used in this study from 1% to 2%, enhanced E. coli O157:H7 and Salmonella spp. reduction during storage at 4 and 10 °C while L.monocytogenes numbers were not affected. Increasing active EO component concentrations to 2% caused further significant reductions in Salmonella spp. in the CMM samples during storage by 1.0-2.7 log CFU/g (P ˂ 0.05) at 4 and 10 °C. At 10 °C, increasing the concentration of CI and TH to 2% caused a further reduction (P ˂ 0.05) of E. coli O157:H7 numbers by days 4 and 7 in the range of 3.6-4.4 log CFU/g. Among all tested EOs, 2% TH and 2% CI had the greatest effect against E. coli O157:H7 and Salmonella spp. in CMM during storage at 4 and 10 °C. In comparison to CMM, the highest scores of all examined sensory attributes were found in CMM samples with 1% and 2% CI added. Results indicate that the EO component CI can be used as an effective tool to decrease populations of E. coli O157:H7 and Salmonella spp. in CM with minor sensory changes.
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Milanović V, Sabbatini R, Garofalo C, Cardinali F, Pasquini M, Aquilanti L, Osimani A. Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt. Int J Food Microbiol 2021; 341:109048. [PMID: 33486390 DOI: 10.1016/j.ijfoodmicro.2021.109048] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 12/14/2020] [Accepted: 12/30/2020] [Indexed: 11/30/2022]
Abstract
Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from consumers to use natural products as an alternative to additives, essential oils (EOs) could be a promising solution to guarantee high microbiological standards. The present study highlighted the in vitro antifungal potential of cinnamon, ginger, lemongrass, mandarin, orange, lemon and lime EOs against spoilage yeasts isolated from yogurts prepared with pasteurized buffalo milk. A total of 74 isolates represented by 14 different species of Candida, Rhodotorula, Debaryomyces, Kluyveromyces and Yarrowia genera were subjected to a disc diffusion assay, showing lemongrass EO to have the highest antifungal activity (40.97 ± 9.86 mm), followed by cinnamon (38.46 ± 6.59 mm) and orange (12.00 ± 4.52 mm) EOs. Yarrowia lipolytica was less susceptible to lemongrass EO than Candida sake and Yarrowia deformans isolates. Ginger EO exhibited the lowest efficacy. A minimum inhibitory concentration (MIC) assay showed the ability of lemongrass and cinnamon EOs to inhibit the growth of all selected isolates at concentrations between ≤0.31 and 1.25 μL/mL. Therefore, for the first time, the two best-performing EOs (lemongrass and cinnamon) based on in vitro assays were assessed for their potential roles as preservatives in an in vivo yogurt model prepared at the laboratory scale. Since some limitations, such as the inhibition of lactic acid bacteria by cinnamon EO, consequently leading to fermentation failure as well as species-specific antifungal activity of lemongrass EO, were observed, further studies are needed to explore the possibility of using a slightly higher concentration of lemongrass EO and/or combinations of different EOs and/or their components. Finally, since yogurt spoilage could also be prevented by correct sanitation procedures of the production environment, the sanitizers commonly used in the food industry were tested against all isolates, showing the high efficiency of alcohol-based sanitizers and the ineffectiveness of chlorine-based sanitizers.
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Affiliation(s)
- Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Riccardo Sabbatini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy.
| | - Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Marina Pasquini
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, 60131 Ancona, Italy
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7
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Aziz G, Zaidi A, Bakht U, Parveen N, Ahmed I, Haider Z, Muhammad T. Microbial safety and probiotic potential of packaged yogurt products in Pakistan. J Food Saf 2019. [DOI: 10.1111/jfs.12741] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ghazal Aziz
- National Probiotic LabNational Institute for Biotechnology and Genetic Engineering (NIBGE) Faisalabad Punjab Pakistan
- Dept of BiotechnologyPakistan Institute of Engineering and Applied Sciences (PIEAS) Nilore Islamabad Pakistan
| | - Arsalan Zaidi
- National Probiotic LabNational Institute for Biotechnology and Genetic Engineering (NIBGE) Faisalabad Punjab Pakistan
- Dept of BiotechnologyPakistan Institute of Engineering and Applied Sciences (PIEAS) Nilore Islamabad Pakistan
| | - Urooj Bakht
- Institute of Biotechnology and Molecular BiologyUniversity of Lahore (UoL) Lahore Punjab Pakistan
| | - Naila Parveen
- National Probiotic LabNational Institute for Biotechnology and Genetic Engineering (NIBGE) Faisalabad Punjab Pakistan
| | - Ibrar Ahmed
- R&D Section, Alpha Genomics (Pvt) Ltd Islamabad Pakistan
| | - Zeeshan Haider
- Institute of Biotechnology and Molecular BiologyUniversity of Lahore (UoL) Lahore Punjab Pakistan
| | - Tariq Muhammad
- National Probiotic LabNational Institute for Biotechnology and Genetic Engineering (NIBGE) Faisalabad Punjab Pakistan
- Dept of BiotechnologyPakistan Institute of Engineering and Applied Sciences (PIEAS) Nilore Islamabad Pakistan
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8
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Use of lactobacilli strains with probiotic potential in traditional fermented milk and their impact on quality and safety related to Listeria monocytogenes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Tirloni E, Vasconi M, Cattaneo P, Moretti V, Bellagamba F, Bernardi C, Stella S. A possible solution to minimise
scotta
as a food waste: A sports beverage. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12647] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Mauro Vasconi
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Patrizia Cattaneo
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Vittorio Moretti
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Federica Bellagamba
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety Università degli Studi di Milano Via Celoria 10 IT‐20133 Milan Italy
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10
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Salazar JK, Bathija VM, Carstens CK, Narula SS, Shazer A, Stewart D, Tortorello ML. Listeria monocytogenes Growth Kinetics in Milkshakes Made from Naturally and Artificially Contaminated Ice Cream. Front Microbiol 2018; 9:62. [PMID: 29416531 PMCID: PMC5787567 DOI: 10.3389/fmicb.2018.00062] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Accepted: 01/10/2018] [Indexed: 12/15/2022] Open
Abstract
This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artificially derived contaminants at 5, 10, 15, and 25°C storage for 144 h. The artificially inoculated L. monocytogenes presented lower growth rates and shorter lag phases than the naturally contaminated populations at all temperatures except for 5°C, where the reverse was observed. At 25°C, lag phases of the naturally and artificially contaminated L. monocytogenes were 11.6 and 7.8 h, respectively. The highest increase in population was observed for the artificially inoculated pathogen at 15°C after 96 h (6.16 log CFU/mL) of storage. Growth models for both contamination states in milkshakes were determined. In addition, this study evaluated the antimicrobial effectiveness of flavoring agents, including strawberry, chocolate and mint, on the growth of the pathogen in milkshakes during 10°C storage. All flavor additions resulted in decreased growth rates of L. monocytogenes for both contamination states. The addition of chocolate and mint flavoring also resulted in significantly longer lag phases for both contamination states. This study provides insight into the differences in growth between naturally and artificially contaminated L. monocytogenes in a food product.
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Affiliation(s)
- Joelle K. Salazar
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Vriddi M. Bathija
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, United States
| | - Christina K. Carstens
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Sartaj S. Narula
- Institute for Food Safety and Health, Illinois Institute of Technology, Bedford Park, IL, United States
| | - Arlette Shazer
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Diana Stewart
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
| | - Mary Lou Tortorello
- Division of Food Processing Science and Technology, U.S. Food and Drug Administration, Bedford Park, IL, United States
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11
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Aryana KJ, Olson DW. A 100-Year Review: Yogurt and other cultured dairy products. J Dairy Sci 2017; 100:9987-10013. [DOI: 10.3168/jds.2017-12981] [Citation(s) in RCA: 204] [Impact Index Per Article: 29.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 08/01/2017] [Indexed: 11/19/2022]
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12
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Fate of Escherichia coli and Kluyveromyces marxianus contaminants during storage of Greek-style yogurt produced by centrifugation or ultrafiltration. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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13
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Tirloni E, Ghelardi E, Celandroni F, Bernardi C, Stella S. Effect of dairy product environment on the growth of Bacillus cereus. J Dairy Sci 2017; 100:7026-7034. [DOI: 10.3168/jds.2017-12978] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 05/27/2017] [Indexed: 11/19/2022]
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14
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Tsiraki MI, Yehia HM, Elobeid T, Osaili T, Sakkas H, Savvaidis IN. Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox ©) and storage temperature. Food Microbiol 2017; 69:11-17. [PMID: 28941891 DOI: 10.1016/j.fm.2017.07.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2016] [Revised: 07/17/2017] [Accepted: 07/18/2017] [Indexed: 11/18/2022]
Abstract
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek yogurt-based salad Tzatziki stored at 4, 10, or 21 °C, was examined. Lactic acid bacteria (LAB) were high (8.0-8.5 log cfu/g) and varied only minimally for both the control (untreated) and the citrus extract-treated salad samples, whereas the higher citrus extract concentration yielded the lowest yeast populations, irrespective of temperature, during the entire storage period. Populations of inoculated E. coli (6 log cfu/g) declined in both untreated and citrus extract-treated samples from day 0-70, 35, and 15 at 4, 10, and 21 °C, respectively. Citrus extract had a significant effect on the survival of the inoculated E. coli O157:H7, with reductions of 2.8-4.8 log cfu/g in the citrus extract-treated samples at the end of the storage period. Our data show that L. monocytogenes survived in both untreated and citrus extract-treated samples during the entire storage period, irrespective of the storage temperature. The higher concentration of citrus extract had a significant effect on the survival of L. monocytogenes in the treated samples, and reductions of 1.5-3.0 logs were noted on final day 70, 35 and 15 at 4, 10 and 21 °C, respectively. The results of our study demonstrated the potential of citrus extract as a natural compound that can control the growth of food-borne pathogenic bacteria, such as E. coli O157:H7 and L. monocytogenes in Tzatziki, a yogurt-based salad.
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Affiliation(s)
- Maria I Tsiraki
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Hany M Yehia
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, 11451 Al-Riyadh, Saudi Arabia; Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt
| | - Tahra Elobeid
- Human Nutrition Department, College of Health Sciences, Qatar University, P.O.Box: 2713, Doha, Qatar
| | - Tareq Osaili
- Department of Clinical Nutrition and Dietetics, Research Institute of Medical and Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Hercules Sakkas
- Department of Microbiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110 Ioannina, Greece
| | - Ioannis N Savvaidis
- Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
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15
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Alexopoulos A, Plessas S, Kourkoutas Y, Stefanis C, Vavias S, Voidarou C, Mantzourani I, Bezirtzoglou E. Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products. Int J Food Microbiol 2017; 246:5-11. [PMID: 28187330 DOI: 10.1016/j.ijfoodmicro.2017.01.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 01/22/2017] [Accepted: 01/26/2017] [Indexed: 11/28/2022]
Abstract
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties. In ozonated yoghurt samples there was a reduction in mould counts of approximately 0.6Logcfu/g (25.1%) by the end of the monitoring period in relation to the control samples. In white cheese ripened with ozonated brine (1.3mg/L O3, NaCl 5%) it seems that ozone treatment during the two months of observation reduced some of the mould load but without offering any advantages over the use of traditional brine (NaCl 7%). However, some sensorial alterations were observed, probably due to the organic load in the brine which deactivates ozone in early stages of application. It is concluded that, if the factors of time and concentration of ozone are configured properly, ozonation could be a promising approach safeguarding the production of some dairy products.
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Affiliation(s)
- A Alexopoulos
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - S Plessas
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - Y Kourkoutas
- Democritus University of Thrace, Department of Molecular Biology & Genetics, Laboratory of Applied Microbiology & Biotechnology, Dragana University Campus, Alexandroupolis GR68100, Greece
| | - C Stefanis
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - S Vavias
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - C Voidarou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - I Mantzourani
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece
| | - E Bezirtzoglou
- Democritus University of Thrace, Department of Agricultural Development, Laboratory of Microbiology, Biotechnology and Hygiene, 193 Pandazidou Str., Orestiada GR68200, Greece.
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Papadopoulou O, Chorianopoulos N. Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.23] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels.
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Affiliation(s)
- Olga Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrisi, Athens, 14123, Greece
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrisi, Athens, 14123, Greece
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