Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Abstract

Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.

Microbial, Physiochemical and Sensory Properties of Bael (<em>Aegle marmelos</em>) Incorporated Buffalo Milk Yoghurt Containing <em>Lb. rhamnosus</em> GG

“…For example, there was a gradual decrease in Lb. acidophilus counts in fermented buffalo milk beverages throughout 21 d of refrigerated storage [12]. Despite the declining trend in probiotic counts observed in the current study, it was maintained well above 10 7 cfu/mL throughout the storage suggesting that the buffalo milk yoghurt is an excellent dairy matrix to deliver the EPS-producing probiotic Lb.…”

“…There is increasing popularity for buffalo milk products as a specialty and an alternative to cow milk [11]. Formulation of fermented buffalo milk products may expand the range of products with different qualities than those traditionally made with cow milk [11,12]. Buffalo milk contains higher levels of total solids (16-19%) than cow milk, which can give better textural characteristics to yoghurt [10].…”

“…Buffalo milk contains higher levels of total solids (16-19%) than cow milk, which can give better textural characteristics to yoghurt [10]. Moreover, it contains higher levels of fat (6.5-8.0%), protein (4.59-5.37%), lactose (4.49-4.73%), and certain minerals (Ca, Fe, Mg, P) and contain almost double the content of Conjugated Linoleic Acid (CLA) [12,13]. Greater quantities of caseins and fat of buffalo milk provide the final product with a better gel consistency and more creaminess, respectively [12].…”

“…Moreover, it contains higher levels of fat (6.5-8.0%), protein (4.59-5.37%), lactose (4.49-4.73%), and certain minerals (Ca, Fe, Mg, P) and contain almost double the content of Conjugated Linoleic Acid (CLA) [12,13]. Greater quantities of caseins and fat of buffalo milk provide the final product with a better gel consistency and more creaminess, respectively [12]. Mounting evidence suggest that buffalo milk is an adequate matrix to deliver probiotics and to develop synbiotic products [11,12,14,15].…”

“…Greater quantities of caseins and fat of buffalo milk provide the final product with a better gel consistency and more creaminess, respectively [12]. Mounting evidence suggest that buffalo milk is an adequate matrix to deliver probiotics and to develop synbiotic products [11,12,14,15].…”