Characterisation of lactic acid bacteria isolated from fermented milk “laban”

Chammas, Gisele I.; Saliba, Rachad; Corrieu, Georges; Béal, Catherine

doi:10.1016/j.ijfoodmicro.2006.01.043

Cited by 79 publications

(64 citation statements)

References 41 publications

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“…Similarly, Xanthopoulos et al (2001) observed the reduction of acetaldehyde in some S. thermophilus strains during fermented milk storage. Moreover, diacetyl, mainly produced by S. thermophilus, is another antibacterial compound potentially contributing to the yogurt aroma (Chammas et al, 2006;Kang and Fung, 1999;Routray and Mishra, 2011). In our study, IMAU80846 produced the highest content of diacetyl of 9.79 µg g -1 after storing for 36 h along with a decrease of the viable counts.…”

Section: Changes In Acetaldehyde Diacetyl Lactic Acid and Formic Acsupporting

confidence: 50%

“…All five strains were above 0.6% acidity within 6 h fermentation and can be considered as fast acid-producing strains for yogurt production according to Raquib et al (2003). Soomro and Masud (2008) found that dahi yogurt derived S. thermophilus were mostly fast acidifiers, while all S. thermophilus from fermented milk laban showed low acidproducing capabilities (Chammas et al, 2006), suggesting that S. thermophilus from different sources of dairy products exhibited various acidifying capabilities.…”

Section: Fermentation Characteristicsmentioning

confidence: 99%

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Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Zha

Zhang

et al. 2015

J. Gen. Appl. Microbiol.

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Section: Changes In Acetaldehyde Diacetyl Lactic Acid and Formic Acsupporting

confidence: 50%

Section: Fermentation Characteristicsmentioning

confidence: 99%

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Zha

Zhang

et al. 2015

J. Gen. Appl. Microbiol.

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“…These compounds formed the unique fermentation aroma of HMY and CMY. Most of these compounds were found in other types of fermented milk: kefir, [30] Lebanese Leben, [31] and cheese. [32,33] Dimethyl benzene was detected in CMY, but not in HMY, meanwhile, butyraldehyde, ethyl acetate, and 2-ethyl furan were identified in HMY, but not in CMY, which was in agreement with the report of Elmore et al [34] Aldehydes are important compounds that constitute the characteristic flavor of yogurt.…”

Section: Volatile Flavor Compoundsmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

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Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC 50 values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05). ARTICLE HISTORY

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“…They include rob of Sudan (Abdelgadir et al 2001), amasi of Zimbabwe (Gran et al 2003), kule naoto of Kenya (Mathara et al 2004), laban of Lebanon (Chammas et al 2006), and the Romanian fermented milks (Zamfir et al 2006). However, there are few published reports on the microorganisms and their technological properties of the Himalayan fermented milk products except chhurpi (Tamang et al 2000) and chhu (Dewan and Tamang 2006).…”

Section: Introductionmentioning

confidence: 99%

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

Dewan

Tamang

2007

Antonie van Leeuwenhoek

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Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 10(7) to 10(8) cfu/g in these Himalayan milk products. A total of 128 isolates of LAB were isolated from 58 samples of ethnic fermented milk products collected from different places of India, Nepal and Bhutan. Based on phenotypic characterization including API sugar test, the dominant lactic acid bacteria were identified as Lactobacillus bifermentans, Lactobacillus paracasei subsp. pseudoplantarum, Lactobacillus kefir, Lactobacillus hilgardii, Lactobacillus alimentarius, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Enterococcus faecium. LAB produced a wide spectrum of enzymes and showed high galactosidase, leucine-arylamidase and phosphatase activities. They showed antagonistic properties against selected Gram-negative bacteria. None of the strains produced bacteriocin and biogenic amines under the test conditions used. Most strains of LAB coagulated skim milk with a moderate drop in pH. Some strains of LAB showed a high degree of hydrophobicity, suggesting these strains may have useful adhesive potential. This paper is the first report on functional lactic acid bacterial composition in some lesser-known ethnic fermented milk products of the Himalayas.

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Characterisation of lactic acid bacteria isolated from fermented milk “laban”

Cited by 79 publications

References 41 publications

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Antioxidant activity and flavor compounds of hickory yogurt

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

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