Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Al-sulbi, Ohoud Shami; Shori, Amal Bakr

doi:10.1590/fst.113321

Cited by 3 publications

(2 citation statements)

References 51 publications

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“…Changes in total phenolic content (TPC; μg GAE/mL) and total flavonoid content (TFC; μg/g) of B longum (Bg), or B lactis (Bc) of fermented soymilk and almond milk and their combination (100%, 75%, 50%, & 25%) compared to control during 21 days of refrigerated storage at 4 °C. It is well known that polyphenols are among the most powerful natural antioxidants since they have several hydroxyl groups present in their structures, which help them scavenge free radicals (Gulcin, 2020;Al-Sulbi & Shori, 2022). Soy and almond milk have great antioxidant properties because of their polyphenol content (Tonolo et al, 2019;Topcuoglu & Yilmaz-Ersan, 2020).…”

Section: Antioxidant Properties (Dpph Fic and Frab) In Fermented Plan...mentioning

confidence: 99%

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Zahrani

Shori

2023

Food Sci. Technol

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This research focused on the impact of two strains of probiotic Bifidobacterium spp. i.e., B. longum (Bg), or B. animalis subsp lactis (Bc) on post-acidification, the viable cell counts (VCC), total phenolic and flavonoid contents (TPC and TFC, respectively), and antioxidant activity of fermented (F) soymilk (SM), almond milk (AM), and their combination (100%, 75%, 50%, & 25%) during 0, 7, 14, & 21 days of storage. All fermented SM, AM, and their combination showed higher (p < 0.05) post-acidification than their respective controls during the storage. All samples showed VCC ranging between 6.9 and 7.4 log cfu/mL compared to their respective controls (3-4 log cfu/mL; p < 0.05). TPC in FSM/AM (50:50)-Bg & Bc was 2 folds higher (74.3 ± 0.021 & 61.34 ± 0.037 μg GAE/mL; p < 0.05) than control (22.52 ± 0.168) on day 21. The presence of Bg improved (p < 0.05) TFC in FSM (100) after 1 st day of storage. Both Bg and Bc had a positive impact on the antioxidant activity of all treated samples during storage. In conclusion, fermented soy and almond milk and their combination might serve as an effective vehicle for B. longum, or B. animalis subsp lactis with antioxidant activity.

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Section: Antioxidant Properties (Dpph Fic and Frab) In Fermented Plan...mentioning

confidence: 99%

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Zahrani

Shori

2023

Food Sci. Technol

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“…Other L. casei species may also improve bone health (Lee et al, 2020) and modulate the gut-bone axis (Eor et al, 2020). Nowadays, most of the probiotic products available on the market are dairy products (yogurts and fermented milks) (Mantovani et al, 2020;Camelo-Silva et al, 2021;Al-Sulbi & Shori, 2022).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

et al. 2022

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The effect of oligofructose and/or curdlan oligosaccharides (CO) addition on the characteristics of probiotic fermented beverages processed with water-soluble rice extract (WSRE) was evaluated. The products were assessed for the physicochemical characteristics, rheological parameters, and probiotic survival (L. casei) during storage (28 days, 7 °C). Probiotic counts higher than 10 8 CFU mL -1 and 10 6 CFU mL -1 were observed during storage and after simulated gastrointestinal conditions (SGIC). Oligofructose addition increased the red color of the products (increase in a* values) and acted as a prebiotic component during storage and SGIC, increasing probiotic survival. CO addition resulted in higher acidity (lower pH and higher titratable acidity values) and lower consistency (lower k and higher n values). It acted as a prebiotic component during fermentation, storage, and SGIC, promoting the highest increase in probiotic survival. Furthermore, CO improved the storage stability, reducing the post-acidification and the alterations in the rheological parameters.

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Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

Sezer¹,

Ayar²,

Yılmaz³

2022

Fermentation

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This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C. For this purpose, fermented milk was prepared with cultures (yoghurt and Lacticaseibacillus rhamnosus) and dietary fibre (wheat fibre and inulin). In addition to the viable cell count, some related quality characteristics, such as the sensory, physical, chemical, and thermal properties, and energy content were also examined. Streptococcus salivarius subsp. thermophilus in all yoghurt ice creams and L. rhamnosus in ice cream with wheat fibre had the highest viability for 90 days, up to 95.95%. The best scores regarding “general acceptability” belonged to the ice cream with L. rhamnosus and inulin, with a score of 7.81 out of 9. The dietary fibre decreased overrun from around 23% to 14–18%, which was positive for the viability of the cultures. The cultures and dietary fibre decreased the melting temperature down to −1.15 °C. The caloric value of the ice creams (166–168 kcal/100 g) was lower than that of standard ice cream. Probiotic ice cream production with dietary fibre and a single L. rhamnosus culture may be preferred in terms of sensory properties, cell viability, and economic aspects.

show abstract

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Cited by 3 publications

References 51 publications

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Improve the antioxidant activity and viability of B. longum and B. animalis subsp lactis in fermented soy and almond milk

Probiotic fermented beverages processed with water-soluble rice extract and added with curdlan oligosaccharides and oligofructose: physicochemical characteristics, rheological parameters, and storage stability

Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production

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