Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing
            <i>Enterococcus faecium</i>
            and
            <i>Enterococcus durans</i>
            strains

Yerlıkaya, Oktay; Akpınar, Aslı; Saygılı, Derya

doi:10.1111/jfpp.14553

Cited by 10 publications

(7 citation statements)

References 43 publications

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“…KS-LGG products showed a slight decrease in syneresis compared with KG-LGG, which may be associated with pH and lactic acid % [ 39 , 40 ]. Interestingly, we found that the syneresis values of KS-LGG and KG-LGG products showed significant differences only on day 1 of storage ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Yousefvand

Huang

Zarei

et al. 2022

Foods

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The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 °C. The final LGG counts were 7.71 and 7.55 log cfu/mL in natural kefir starter culture and kefir grain, respectively. When prepared with probiotic bacteria, the syneresis values of kefir prepared using natural kefir starter culture was significantly lower (p < 0.05) than that of kefir made using grains. However, the viscosity indices, hysteresis loop, and dynamic moduli were similar between kefir made with natural kefir starter culture and other kefir formulations (p > 0.05). Moreover, all samples showed shear-thinning behavior. The flavor scores for kefir prepared using natural kefir starter culture were significantly higher than for the other samples (p < 0.05), but overall acceptability was similar at the 10-day assessment across both starters (with and without grain) after the addition of probiotic bacteria (p > 0.05). Overall, the results indicate that natural kefir starter culture could be a potential probiotic carrier.

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Section: Resultsmentioning

confidence: 99%

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Yousefvand

Huang

Zarei

et al. 2022

Foods

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“…Many strains of enterococci associated with cheese produce a wide diversity of bacteriocins (enterocins) bearing a broad-spectrum activity against several Gram-positive foodborne pathogens, including Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, clostridial endospores and vegetative cells, as well as other LAB [3,32,205]. Enterocin production may partly explain the success of enterococci in colonizing and reaching sizable numbers in cheese [3].…”

Section: The Technological Roles and Potentialities Of Enterococci Inmentioning

confidence: 99%

“…The multiple, putative health benefits associated with enterococci, coupled with their ability to survive passage through the proximal part of the GIT and to colonize the host's gut, make this genus an interesting candidate for development of probiotic cultures. Because they harbor an underexploited, diverse microbiota [47], traditional, artisanal cheeses have been successfully screened for enterococcal strains with probiotic potential [205,235,[243][244][245]. Enterococcal probiotics have, so far, met with limited commercial success, and only under the form of dietary supplements [246]; however, foods such as fresh cheese would also serve as suitable carrier for probiotic microorganisms [247,248].…”

Section: Enterococci and Potential Health Benefits Of Dairy Productsmentioning

confidence: 99%

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Dapkevicius

Sgardioli

Câmara

et al. 2021

Foods

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As a genus that has evolved for resistance against adverse environmental factors and that readily exchanges genetic elements, enterococci are well adapted to the cheese environment and may reach high numbers in artisanal cheeses. Their metabolites impact cheese flavor, texture, and rheological properties, thus contributing to the development of its typical sensorial properties. Due to their antimicrobial activity, enterococci modulate the cheese microbiota, stimulate autolysis of other lactic acid bacteria (LAB), control pathogens and deterioration microorganisms, and may offer beneficial effects to the health of their hosts. They could in principle be employed as adjunct/protective/probiotic cultures; however, due to their propensity to acquire genetic determinants of virulence and antibiotic resistance, together with the opportunistic character of some of its members, this genus does not possess Qualified Presumption of Safety (QPS) status. It is, however, noteworthy that some putative virulence factors described in foodborne enterococci may simply reflect adaptation to the food environment and to the human host as commensal. Further research is needed to help distinguish friend from foe among enterococci, eventually enabling exploitation of the beneficial aspects of specific cheese-associated strains. This review aims at discussing both beneficial and deleterious roles played by enterococci in artisanal cheeses, while highlighting the need for further research on such a remarkably hardy genus.

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“…The main probiotic species added to fermented products belong to Lactobacillus and Bifidobacterium genera, although the potential and use of many other probiotic strains are being evaluated and explored by the food industry (Yerlikaya et al . 2020). It is important to mention that a reclassification of the genus Lactobacillus into 25 genera was recently proposed by Zheng et al (2020).…”

Section: Introductionmentioning

confidence: 99%

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

Pena

Souza

Valle

et al. 2020

Int J of Dairy Tech

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This research evaluated the functional potential of a fermented milk made with Streptococcus thermophilus, a probiotic (Bifidobacterium animalis subsp. lactis) and pomegranate juice. Ferric-reducing antioxidant potential, Trolox equivalent antioxidant capacity, scavenging effect on 1,1-diphenyl-2-picrylhydrazyl free radical, oxygen radical absorbance capacity and Folin-Ciocalteu assays were used to estimate antioxidant activity and phenolic content. Probiotic survival, release and absorption of polyphenols were evaluated using in vitro gastrointestinal digestion. The concentration of polyphenols increased during digestion from 608 mg to 1417 gallic acid equivalents (GAE) /L. About 14% of polyphenols were found on the dialysate portion. The beverage presented high viability of probiotics with high survival rate after digestion (above 7 log cfu/mL).

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Analysis of some physicochemical, rheological, sensorial properties, and probiotic viability of fermented milks containing Enterococcus faecium and Enterococcus durans strains

Cited by 10 publications

References 43 publications

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Current Trends of Enterococci in Dairy Products: A Comprehensive Review of Their Multiple Roles

Probiotic fermented milk with high content of polyphenols: Study of viability and bioaccessibility after simulated digestion

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