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González-Orozco BD, McGovern CJ, Barringer SA, Simons C, Jiménez-Flores R, Alvarez VB. Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and co-culture with Kluyveromyces marxianus. J Dairy Sci 2024:S0022-0302(24)00899-3. [PMID: 38851574 DOI: 10.3168/jds.2024-24756] [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: 02/03/2024] [Accepted: 05/10/2024] [Indexed: 06/10/2024]
Abstract
The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of introducing probiotic kefir microorganisms in monoculture and in coculture alongside yogurt starter cultures on the physicochemical and rheological properties, volatile flavor compounds, survival of the microorganisms during simulated digestion, and sensory attributes of the final fermented products. The incorporation of Lactobacillus kefiranofaciens OSU-BDGOA1 in monoculture showed promising outcomes, resulting in a final product showing more solid-like characteristics and potentially improving the texture of the product. There was also a significant increase in the concentration of desirable volatile flavor compounds in the yogurt with the monoculture, particularly 2,3-butanedione, displaying a positive correlation with buttery flavor in the sensory analysis. The inclusion of L. kefiranofaciens in monoculture also promoted better sensory attributes and was significantly better than the yogurt with the coculture with the yeast showing promising results for the incorporation of this probiotic bacterium into functional fermented dairy products.
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Affiliation(s)
| | - Chloe J McGovern
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Sheryl A Barringer
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Christopher Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Valente B Alvarez
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.
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Tian Y, He Z, He L, Li C, Qiao S, Tao H, Wang X, Zeng X, Tian Y. Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters. Cryobiology 2024; 114:104811. [PMID: 38061638 DOI: 10.1016/j.cryobiol.2023.104811] [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: 06/08/2023] [Revised: 10/29/2023] [Accepted: 11/27/2023] [Indexed: 03/22/2024]
Abstract
A directed vat set (DVS) starter was proposed to improve the drawbacks of liquid starters in fermented production and enhance the survival rates of B. animalis subsp. lactis BZ11, S. thermophilus Q-1, and Lactiplantibacillus plantarum LB12. The protective agent formula was optimized using the response surface method (RSM), with the survival rate as the benchmark. The best combination of cryoprotectants was determined to be BZ11: 10 % skimmed milk powder, 3 % sodium glutamate, and 15 % trehalose; LB12: 10 % skim milk powder, 5 % glutamate sodium, and 10 % trehalose; Q-1: 10 % skimmed milk powder, 3 % sodium glutamate, and 10 % trehalose. The survival rate of BZ11 significantly increased to 92.87 ± 1.25 %. The DVS fermented milk did not differ significantly from the control group regarding cholesterol removal, live cell counts and pH (p > 0.05). All DVS can be stored for at least 2500 d at -20 °C-this DVS starter for fermented milk benefits from its large-scale and automated commercial production.
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Affiliation(s)
- Yue Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Zuyan He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; School of Chemistry and Chemical Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang, 550025, PR China.
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang, 550025, PR China; College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, PR China.
| | - Yun Tian
- Changying Township Government of Chaoyang District of Beijing, PR China.
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Phirom-On K, Po-Ngern A, Jaikhan S, Sirichon S, Vichitphan S, Vichitphan K, Apiraksakorn J. Understanding the hindrance factor of bacterial proliferation and γ-aminobutyric acid-producing capability of nondairy strains of Lactiplantibacillus plantarum in milk fermentation. Sci Rep 2023; 13:11464. [PMID: 37454227 PMCID: PMC10349837 DOI: 10.1038/s41598-023-38701-w] [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: 05/15/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023] Open
Abstract
γ-aminobutyric-acid (GABA) is a mental health-supporting substance that helps release anxiety and depression and improves memory. Lactiplantibacillus plantarum SKKL1, a GABA-producing bacterium, has been introduced to formulate a gut-brain axis product. However, growth and sugar consumption of L. plantarum SKKL1 in milk were ineffective. This obstacle was investigated by varying different types of milk, sugars, fermentation temperatures, and times. The results revealed that none of these parameters improved growth and bacterial metabolism in milk, except addition of soluble protein as found in yeast extract and malt extract. Although a protease deficiency of L. plantarum SKKL1 was discovered, it was not a primary barrier to cell propagation. Insight of this study showed clearly that soluble protein was an essential metabolic activator for growth, nutrient consumption, and protease synthesis, then stimulated lactic acid and GABA productions. While, milk casein and casein hydrolysate, a complex protein structure with low solubility, were not utilized by L. plantarum SKKL1. The novelty of this study is the first in-depth investigation to confirm a significant effect of soluble protein on enrich-GABA milk fermentation by L. plantarum SKKL1 as the sole starter without protease and monosodium glutamate addition.
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Affiliation(s)
- Konlarat Phirom-On
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Anuchida Po-Ngern
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Somchai Jaikhan
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sasiwan Sirichon
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Sukanda Vichitphan
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, Thailand
| | - Kanit Vichitphan
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, Thailand
| | - Jirawan Apiraksakorn
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
- Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, Khon Kaen, Thailand.
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Zhang W, Chen Y, Wang W, Lan D, Wang Y. Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4164-4173. [PMID: 36585953 DOI: 10.1002/jsfa.12422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 12/05/2022] [Accepted: 12/31/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg-1 ) and gum arabic (GA, 30 g kg-1 ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. RESULTS GE-P-O(SL)-GA had a smaller particle size (51.20 μm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order: GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA. CONCLUSION As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Weiqian Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Weifei Wang
- Sericultural and Agrifood Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Youmei Institute of Intelligent Bio-manufacturing, Foshan, China
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Li A, Zheng J, Han X, Jiang Z, Yang B, Yang S, Zhou W, Li C, Sun M. Health implication of lactose intolerance and updates on its dietary management. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Yang Y, Zhang R, Zhang F, Wang B, Liu Y. Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria. Front Nutr 2023; 9:1093654. [PMID: 36698458 PMCID: PMC9868595 DOI: 10.3389/fnut.2022.1093654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/16/2022] [Indexed: 01/11/2023] Open
Abstract
Introduction Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor. Methods In this study, goat yogurt was fermented with four probiotics, respectively, including Lactobacillus acidophilus (GYA), Bifidobacterium animalis (GYB), Lactobacillus casei (GYC) and Lactobacillus plantarum (GYP), and tested for texture, organoleptic, and biological properties during a 4-week storage period at the refrigerated temperature. Results All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of L. acidophilus and L. casei were above 6 log cfu/mL at the end of the storage, which met the minimum standards for viable probiotic bacteria in yogurt specified by the Food and Agriculture Organization of United Nation (FAO). The texture and organoleptic characteristics of fermented goat milk depended on the strain and the storage period. DPPH free radical scavenging rate and ferric reducing antioxidant power activity gradually increased in all goat yogurts during the storage and yogurt with probiotic bacteria showed higher values than those of GY0. Discussion Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of L. casei effectively weakened the goaty flavor and enhanced the overall acceptability. Thus, fermented goat milk with L. casei is optional for the development of goat milk product with satisfactory texture properties, pleasant sensory quality and high bioactivity.
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Growth Kinetics of Lactobacillus plantarum in Sesame Seed Protein Extract Media. CHEMISTRY AFRICA 2022. [DOI: 10.1007/s42250-022-00573-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [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: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
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Effects of Bifidobacterium longum CCFM5871 as an adjunct starter culture on the production of fermented milk. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Kardas M, Staśkiewicz W, Niewiadomska E, Kiciak A, Bielaszka A, Fatyga E. Probiotic dairy products and consumption preferences in terms of sweetness sensitivity and the occurrence of childhood obesity. Front Psychol 2022; 13:980348. [PMID: 36248554 PMCID: PMC9561924 DOI: 10.3389/fpsyg.2022.980348] [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: 08/09/2022] [Accepted: 09/14/2022] [Indexed: 11/13/2022] Open
Abstract
Fermented dairy products such as yogurt contain many bioactive compounds. In addition, probiotic yogurts are an invaluable source of probiotic bacteria and are a group of probiotic products best accepted by children. There is plenty of research indicating an interdependence between yogurt consumption, body mass index, and adipose tissue percentage, which suggests that yogurt consumption may contribute to reducing the risk of becoming overweight or obese. In turn, the occurrence of overweight and obesity may be accompanied by a reduced sensitivity to sweetness, which modifies food preference selection and acceptance, including with yogurt. This study aimed to assess the preferences and consumption of yogurt in terms of sensitivity to recognize sweetness and obesity in a group of 7–9-year-old children. Body mass index and adipose tissue percentage obesity indicators were determined, and the frequency of fermented milk product consumption was assessed about the results of the sweetness recognition test as well as yogurt preferences. There was no significant relationship between body weight and the frequency of fermented milk product consumption. Correlations were found between the values of body mass index and the ability to recognize sweetness, which was significantly better recognized by underweight children or at normal body weight, moreover, those children with a higher ability to recognize sweetness significantly more frequently preferred plain unsweetened yogurt.
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Affiliation(s)
- Marek Kardas
- Department of Food Technology and Quality Evaluation, Faculty of Health Sciences in Bytom, Medical University of Silesia, Zabrze, Poland
| | - Wiktoria Staśkiewicz
- Department of Food Technology and Quality Evaluation, Faculty of Health Sciences in Bytom, Medical University of Silesia, Zabrze, Poland
- *Correspondence: Wiktoria Staśkiewicz,
| | - Ewa Niewiadomska
- Department of Biostatistics, Faculty of Health Sciences in Bytom, Medical University of Silesia, Bytom, Poland
| | - Agata Kiciak
- Department of Food Technology and Quality Evaluation, Faculty of Health Sciences in Bytom, Medical University of Silesia, Zabrze, Poland
| | - Agnieszka Bielaszka
- Department of Food Technology and Quality Evaluation, Faculty of Health Sciences in Bytom, Medical University of Silesia, Zabrze, Poland
| | - Edyta Fatyga
- Department of Preventive Medicine, Medical University of Silesia in Katowice, Bytom, Poland
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Comparison on properties between normal and A2 bovine milk fermented using commercial bacteria mixed with/without two probiotics from human milk. Int J Biol Macromol 2022; 216:105-113. [DOI: 10.1016/j.ijbiomac.2022.06.200] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/20/2022] [Accepted: 06/30/2022] [Indexed: 11/21/2022]
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13
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de Morais JL, Garcia EF, Viera VB, Silva Pontes ED, de Araújo MGG, de Figueirêdo RMF, Dos Santos Moreira I, do Egito AS, Dos Santos KMO, Barbosa Soares JK, do Egypto Queiroga RDCR, de Oliveira MEG. Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt. J Dairy Sci 2022; 105:1889-1899. [PMID: 34998541 DOI: 10.3168/jds.2021-21110] [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: 08/03/2021] [Accepted: 11/21/2021] [Indexed: 11/19/2022]
Abstract
We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture, CY) and the probiotic yogurt (with the probiotic strain added, PY) were assessed during 28 d of refrigerated storage. Furthermore, we determined the survival of the strain throughout the gastrointestinal tract under simulated conditions. The PY yogurt had a lower extent of proteolysis index and a higher depth of proteolysis index. These results indicate that the proteolytic enzymes of L. mucosae may have a possible action in PY. The PY formulation exhibited viscosity almost 1.5 times as high as CY over the refrigeration period, probably due to higher production of exopolysaccharides by the probiotic strain, which directly interferes with the microstructure, texture, and viscosity of the product. The PY formulation received higher scores for color, flavor, and global acceptance at 1 d of storage and higher texture scores at 28 d. The counts of L. mucosae remained high (>7 log cfu/g and >8.5 log cfu/g) throughout mouth-ileum digestion and storage, respectively, in PY. The autochthonous adjunct culture of L. mucosae CNPC007 can be used for production of a novel potentially probiotic goat yogurt without negatively affecting the general characteristics of the product quality, adding value associated with maintaining its functional potential.
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Affiliation(s)
- Jéssica Lima de Morais
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba, 58051-900, João Pessoa, Brazil
| | - Estefânia Fernandes Garcia
- Department of Gastronomy, Center for Technology and Regional Development, Federal University of Paraíba, 58058-600, João Pessoa, Brazil
| | - Vanessa Bordin Viera
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | - Edson Douglas Silva Pontes
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Rossana Maria Feitosa de Figueirêdo
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | - Inácia Dos Santos Moreira
- Laboratory of Storage and Processing of Agricultural Products, Center of Technology and Natural Resources, Federal University of Campina Grande, 58429-900, Campina Grande, Brazil
| | | | | | - Juliana Késsia Barbosa Soares
- Laboratory of Bromatology, Education and Health Centre, Federal University of Campina Grande, 58175-000, Cuité, Brazil
| | | | - Maria Elieidy Gomes de Oliveira
- Laboratory of Bromatology, Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, 58051-900, João Pessoa, Brazil.
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Xu Z, Li C, Ye Y, Wang T, Zhang S, Liu X. The β-galactosidase LacLM plays the major role in lactose utilization of Lactiplantibacillus plantarum. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112481] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Cao J, Yu L, Zhao J, Zhang H, Chen W, Zhai Q. Genomic analysis of B. coagulans ATCC 7050T reveals its adaption to fermented milk as an adjunct starter culture for yogurt. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112721] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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16
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Zhao JC, Mu YL, Gu XY, Xu XN, Guo TT, Kong J. Site-directed mutation of β-galactosidase from Streptococcus thermophilus for galactooligosaccharide-enriched yogurt making. J Dairy Sci 2021; 105:940-949. [PMID: 34955252 DOI: 10.3168/jds.2021-20905] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 11/01/2021] [Indexed: 11/19/2022]
Abstract
β-Galactosidase is one of the most important enzymes used in dairy processing. It converts lactose into glucose and galactose, and also catalyzes galactose to form galactooligosaccharides (GOS), so-called prebiotics. However, most of the β-galactosidases from the starter cultures have low transgalactosylation activities, the process that results in galactose accumulation in yogurt. Here, a site-directed mutation strategy was attempted, to genetically modify β-galactosidase from Streptococcus thermophilus. Out of 28 Strep. thermophilus strains, a β-galactosidase gene named bgaQ, encoded for high β-galactosidase hydrolysis activity (BgaQ), was cloned from the strain Strep. thermophilus SDMCC050237. It was 3,081 bp in size, with 1,027 deduced amino acid residuals, which belonged to the GH2 family. After replacing the Tyr801 and Pro802 around the active sites of BgaQ with His801 and Gly802, the GOS synthesis of the generated mutant protein BgaQ-8012 increased from 20.5% to 26.7% at 5% lactose, and no hydrolysis activity altered obviously. Subsequently, the purified BgaQ or BgaQ-8012 was added to sterilized milk inoculated with 2 starters from Strep. thermophilus SDMCC050237 and Lactobacillus delbrueckii ssp. bulgaricus ATCC11842. The GOS yields with added BgaQ or BgaQ-8012 rose to 5.8 and 8.3 g/L, respectively, compared with a yield of 3.7 g/L without enzymes added. Meanwhile, the addition of the BgaQ or BgaQ-8012 reduced the lactose content by 49.3% and 54.4% in the fermented yogurt and shortened the curd time. Therefore, this study provided a site-directed mutation strategy for improvement of the transgalactosylation activity of β-galactosidase from Strep. thermophilus for GOS-enriched yogurt making.
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Affiliation(s)
- J C Zhao
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - Y L Mu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - X Y Gu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - X N Xu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - T T Guo
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China
| | - J Kong
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237, P. R. China.
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Yu J, Xia Y, Wang G, Xiong Z, Zhang H, Lai PFH, Song X, Ai L. Anti-osteoporotic potential of Lactobacillus plantarum AR237 and AR495 in ovariectomized mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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18
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Zhang G, Qi Q, Sadiq FA, Wang W, He X, Wang W. Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation. Microorganisms 2021; 9:microorganisms9112353. [PMID: 34835478 PMCID: PMC8620635 DOI: 10.3390/microorganisms9112353] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/08/2021] [Accepted: 11/12/2021] [Indexed: 11/30/2022] Open
Abstract
Sourdough is a fermentation culture which is formed following metabolic activities of a multiple bacterial and fungal species on raw dough. However, little is known about the mechanism of interaction among different species involved in fermentation. In this study, Lactiplantibacillus plantarum Sx3 and Saccharomyces cerevisiae Sq7 were selected. Protein changes in sourdough, fermented with single culture (either Sx3 or Sq7) and mixed culture (both Sx3 and Sq7), were evaluated by proteomics. The results show that carbohydrate metabolism in mixed-culture-based sourdough is the most important metabolic pathway. A greater abundance of L-lactate dehydrogenase and UDP-glucose 4-epimerase that contribute to the quality of sourdough were observed in mixed-culture-based sourdough than those produced by a single culture. Calreticulin, enolase, seryl-tRNA synthetase, ribosomal protein L23, ribosomal protein L16, and ribosomal protein L5 that are needed for the stability of proteins were increased in mixed-culture-based sourdough. The abundance of some compounds which play an important role in enhancing the nutritional characteristics and flavour of sourdough (citrate synthase, aldehyde dehydrogenase, pyruvate decarboxylase, pyruvate dehydrogenase E1 and acetyl-CoA) was decreased. In summary, this approach provided new insights into the interaction between L. plantarum and S. cerevisiae in sourdough, which may serve as a base for further research into the detailed mechanism.
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Affiliation(s)
- Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Q.Q.); (W.W.); (X.H.)
- Correspondence: (G.Z.); (W.W.); Tel.: +86-15513091052 (G.Z.); +86-13738132996 (W.W.)
| | - Qianhui Qi
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Q.Q.); (W.W.); (X.H.)
| | - Faizan Ahmed Sadiq
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China;
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China
| | - Wei Wang
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Q.Q.); (W.W.); (X.H.)
| | - Xiaxia He
- School of Life Science, Shanxi University, Taiyuan 030006, China; (Q.Q.); (W.W.); (X.H.)
| | - Wei Wang
- Institute of Agr-Products Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
- Key Laboratory of Information Traceability for Agricultural Products, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China
- Correspondence: (G.Z.); (W.W.); Tel.: +86-15513091052 (G.Z.); +86-13738132996 (W.W.)
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19
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Cruz-O'Byrne R, Casallas-Useche C, Piraneque-Gambasica N, Aguirre-Forero S. Knowledge Landscape of Starter Cultures: A Bibliometric and Patentometric Study. Recent Pat Biotechnol 2021; 15:232-246. [PMID: 34602043 DOI: 10.2174/1872208315666210928115503] [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: 06/27/2021] [Revised: 06/30/2021] [Accepted: 08/24/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND Starter cultures are essential in food industry biotechnology, consisting of microorganism preparations inoculated to produce safe fermented foods with desirable sensory characteristics. OBJECTIVE This study aims to identify and analyze the growth and flow of knowledge regarding starter cultures by creating scientific and technological profiles using patentometric and bibliometric indicators. METHODS A search for patents and scientific articles was conducted in December 2020 following a proposed 10-step methodology using the Scopus® and Patentinspiration databases. The search strategy was based on the keywords "starter culture" and "fermentation" considering publications up to 2020. RESULTS A total of 3035 articles and 719 patents were published until 2020, presenting a more significant number in the last ten (10) years due to the development of biological sciences and molecular biology involving enzymes and microorganisms. Italy leads the scientific production while China leads the technological. It was also possible to determine the most productive author and inventors, the most influential articles and inventions, and the main scientific journals and patent offices. CONCLUSION Scientific and technological activities have an exponential behavior showing that the knowledge about starter cultures continues to grow, becoming a field of interest for optimizing industrial processes related to food fermentation, thus achieving diversification of products that can satisfy the demand for food in an increasingly competitive global market.
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Affiliation(s)
- Rosmery Cruz-O'Byrne
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | | | - Nelson Piraneque-Gambasica
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
| | - Sonia Aguirre-Forero
- Grupo de Investigacion Suelo, Ambiente y Sociedad (GISAS), Faculty of Engineering, Universidad del Magdalena, Santa Marta, Colombia
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20
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Wang SY, Huang RF, Ng KS, Chen YP, Shiu JS, Chen MJ. Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk. Foods 2021; 10:foods10092098. [PMID: 34574208 PMCID: PMC8466150 DOI: 10.3390/foods10092098] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 11/24/2022] Open
Abstract
Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentation. The results of a colony size test on de Man, Rogosa and Sharpe (MRS) agar agar, microbial viability, and acidification performance in MRS broth and skimmed milk suggested that Lactococcus lactis subsp. cremoris APL15 is a suitable candidate for co-culturing with HL1. We then co-cultured HL1 and APL15 in skimmed milk and report remarkable improvement in fermentation ability and no negative impact on the viability of strain HL1 or textural and rheological properties of the milk. Through a co-culture strategy, we have improved the viability of kefir strain HL1 in fermented skimmed milk products and successfully developed a novel milk product with a unique flavor and sufficient probiotics.
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Affiliation(s)
- Sheng-Yao Wang
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Ren-Feng Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Ker-Sin Ng
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
| | - Yen-Po Chen
- Department of Animal Science, National Chung Hsing University, Taichung 40227, Taiwan;
- The iEGG and Animal Biotechnology Center, National Chung Hsing University, Taichung 40227, Taiwan
| | - Jia-Shian Shiu
- Hengchun Branch, Livestock Research Institute, Council of Agriculture, Executive Yuan, Pingtung 94644, Taiwan;
| | - Ming-Ju Chen
- Department of Animal Science and Technology, National Taiwan University, Taipei 10617, Taiwan; (S.-Y.W.); (R.-F.H.); (K.-S.N.)
- Correspondence: ; Tel.: +886-2-33664169
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21
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Xing Q, Fu X, Liu Z, Cao Q, You C. Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105086] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Hussin FS, Chay SY, Hussin ASM, Wan Ibadullah WZ, Muhialdin BJ, Abd Ghani MS, Saari N. GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling. Sci Rep 2021; 11:9417. [PMID: 33941803 PMCID: PMC8093275 DOI: 10.1038/s41598-021-88436-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Accepted: 04/08/2021] [Indexed: 11/09/2022] Open
Abstract
This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5′-phosphate (PLP) cofactor. The simple sugars induced more GABA production (42.83–58.56 mg/100 g) compared to the prebiotics (34.19–40.51 mg/100 g), with glucose promoting the most GABA production in yoghurt (58.56 mg/100 g) surpassing the control sample with added PLP (48.01 mg/100 g). The yoghurt prepared with glucose also had the highest probiotic count (9.31 log CFU/g). Simulated gastrointestinal digestion of this GABA-rich yoghurt showed a non-significant reduction in GABA content and probiotic viability, demonstrating the resistance towards a highly acidic environment (pH 1.2). Refrigerated storage up to 28 days improved GABA production (83.65 mg/100 g) compared to fresh GABA-rich yoghurt prepared on day 1. In conclusion, the addition of glucose successfully mitigates the over-use of glutamate and omits the use of PLP for increased production of GABA in yoghurt, offering an economical approach to produce a probiotic-rich dairy food with potential anti-hypertensive effects.
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Affiliation(s)
- Farah Salina Hussin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia.,Section of Food Engineering Technology, Malaysian Institute of Chemical and Bio-Engineering Technology, Universiti Kuala Lumpur, Melaka, Malaysia
| | - Shyan Yea Chay
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia
| | - Anis Shobirin Meor Hussin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia
| | - Belal J Muhialdin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia
| | - Mohd Syahmi Abd Ghani
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, UPM Serdang Selangor, Malaysia.
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23
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Gao J, Li X, Zhang G, Sadiq FA, Simal-Gandara J, Xiao J, Sang Y. Probiotics in the dairy industry-Advances and opportunities. Compr Rev Food Sci Food Saf 2021; 20:3937-3982. [PMID: 33938124 DOI: 10.1111/1541-4337.12755] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 03/09/2021] [Accepted: 03/22/2021] [Indexed: 02/06/2023]
Abstract
The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health-promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health-promoting properties are briefly elucidated.
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Affiliation(s)
- Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Xiyu Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guohua Zhang
- School of Life Science, Shanxi University, Taiyuan, China
| | | | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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24
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Farag MA, Saleh HA, El Ahmady S, Elmassry MM. Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1877301] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
| | - Haidy A. Saleh
- Department of Chemistry, School of Sciences & Engineering, the American University in Cairo, New Cairo, Egypt
- Pharmacology Department, Faculty of Pharmacy, The British University in Egypt (BUE), Egypt
| | - Sherwet El Ahmady
- Pharmacognosy Department, College of Pharmacy, Ain Shams University, Cairo, Egypt
| | - Moamen M. Elmassry
- Department of Biological Sciences, Texas Tech University, Lubbock, Texas, USA
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25
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Food Safety System (HACCP) as Quality Checkpoints in a Spin-Off Small-Scale Yogurt Processing Plant. SUSTAINABILITY 2020. [DOI: 10.3390/su12229472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present study describes the implementation of a food safety system in the dairy pilot plant “Gourmeticus Academicum,” a spin-off within the University of Agricultural Sciences and Veterinary Medicine of Cluj Napoca, Romania. In order to improve Hazard Analysis of Critical Control Points (HACCP) the preliminary programs were integrated into the quality management system (QMS) by monitoring the biological hazards. The process provides future specialists with good practice hands-on and educational tools. This study focused on hazard analysis, the determination and establishment of prerequisite programs, and the role of critical control points (CCPs) based on HACCP and the challenges found during the process as a critical thinking model on education programs. The determination of the CCPs in the processing of yogurt was made by applying the decision tree method. Besides, biological hazards are included as a by-control of the system’s implementation performance. For the successful implementation of HACCP principles, prerequisite programs (PRPs) and operational prerequisite programs (OPRPs) were initially implemented. This process could be challenging but feasible to be reached in small-scale food industries with remarkable results as educational tools.
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26
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Wan Z, Khubber S, Dwivedi M, Misra NN. Strategies for lowering the added sugar in yogurts. Food Chem 2020; 344:128573. [PMID: 33199117 DOI: 10.1016/j.foodchem.2020.128573] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 10/23/2022]
Abstract
The rising awareness about the adverse health effects of high sugar consumption has led to regulatory amendments for triggering sugar reduction in food products. Sugar reduction in yogurt is a challenging endeavor due to the changes in taste, flavor, texture, maintenance of food functionality, shelf-life, cost and consumer acceptability. A review of the scientific literature, patents, and web articles revealed several approaches being explored by the dairy industry to reduce the sugar addition. A careful assessment of these strategies and their critical analysis is presented in this review. The strategies for sugar reduction involve multifaceted approaches including the use of alternative low-calorie sweeteners, honey, fruit preparations, novel cultures, lactase addition, inulin fiber addition, and flavor interventions. Much of the work so far has focused on development of low-calorie alternative sweeteners, and novel sweeteners-based solutions are evolving. The use of food structuring approaches remains to be explored for sugar reduction in yogurt.
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Affiliation(s)
- Zifan Wan
- Department of Food Science, The University of Tennessee Institute of Agriculture, Knoxville, TN, USA
| | - Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India.
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Nova Scotia, Canada.
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27
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Ao X, Zhao J, Yan J, Liu S, Zhao K. Comparative transcriptomic analysis of Lactiplantibacillus plantarum RS66CD biofilm in high-salt conditions and planktonic cells. PeerJ 2020; 8:e9639. [PMID: 32832272 PMCID: PMC7409786 DOI: 10.7717/peerj.9639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Accepted: 07/09/2020] [Indexed: 12/26/2022] Open
Abstract
Background Lactiplantibacillus plantarum (L. plantarum), a dominant strain in traditional fermented foods, is widely used in fermentation industry because of its fast acid production. However, L. plantarum is easily inactivated due to acidity, high temperature and other factors. The formation of biofilm by bacteria can effectively increase environmental tolerance. Therefore, it is important to improve the environmental tolerance of L. plantarum by studying its biofilm formation conditions and regulatory mechanisms. Methods After determining a suitable NaCl concentration for promoting biofilm formation, L. plantarum was grown with 48 g L−1 NaCl. Differential gene expressions in L. plantarum biofilm vs. planktonic cells were analyzed using RNA sequencing and validated using qPCR. Result L. plantarum RS66CD biofilm formation formed highest amount of when grown at 48 g L−1 NaCl. Altogether 447 genes were up-regulated and 426 genes were down-regulated in the biofilm. KEGG pathway analysis showed that genes coding for D-Alanine metabolism, peptidoglycan biosynthesis, two-component system, carbon metabolism, bacterial secretion system, lysine biosynthesis and fatty acid metabolism were crucial for biofilm formation. In addition, eight other genes related to biofilm formation were differentially expressed. Our results provide insights into the differential gene expression involved in biofilm formation, which can help to reveal gene regulation during L. plantarum biofilm formation.
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Affiliation(s)
- Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jiawei Zhao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Junling Yan
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Ke Zhao
- Colloge of Resources, Sichuan Agricultural University, Cheng'du', China
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