Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties

Li, Hongbo; Song, Wenbo; Liu, Tiantian; Xu, Siyuan; Zhang, Shushu; Zhang, Yuanyuan; Liu, Dingkuo; Li, Hongjuan; Yu, Jinghua

doi:10.1016/j.idairyj.2022.105475

Cited by 12 publications

(5 citation statements)

References 36 publications

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“…The evaluation of syneresis levels in the yoghurt samples followed the approach outlined by Li et al (2022). In brief, 25 g from each yoghurt batch was measured on Whatman paper No.…”

Section: Physicochemical Analysis Of Yoghurtsmentioning

confidence: 99%

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Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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Fortifying conventional foods with postbiotic powders (PP) is an effective approach for the production of functional products. Preserving both functional properties of PP and the physical characteristics of fortified products is essential during this process. This study aimed to investigate the antioxidant activity and consumer testing of low-fat yoghurt fortified with PP and changes in their physical properties, including rheology, water holding capacity, and microstructure over a 21-day storage period. PP, derived from Bifidobacterium animalis subsp. lactis BB12 grown in cheese whey (CW) and skim milk (SM), was added to the product at 1% individually (B12-CW and B12-SM) and in a mixture (BB12-CW-SM). The results indicated that the antioxidant activity of the samples fortified with PP was 4.6 − 6.3%, almost double the values in samples without PP, despite their similar viability of starters (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) (> 8.5 log cfu/g). Adding BB12-CW significantly reduced mouthfeel, flavor, and overall acceptability of the product, while adding BB12-SM and BB12-CW-SM did not alter any consumer acceptability. Similarly, regardless of PP types, their fortification had negligible effects on viscosity, viscoelastic properties, shear-thinning behaviors, water-holding capacity, and microstructure formation, which remained nearly unchanged during storage. Overall, the addition of PP, particularly BB12-SM and BB12-CW-SM, significantly increased antioxidant activity while preserving important physical and consumer acceptance of yoghurt. These findings underscore the potential of postbiotics as functional ingredients, enhancing both the nutritional values and consumer appeal of yoghurt, thereby promoting its health benefits.

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“…The evaluation of syneresis levels in the yoghurt samples followed the approach outlined by Li et al (2022). In brief, 25 g from each yoghurt batch was measured on Whatman paper No.…”

Section: Physicochemical Analysis Of Yoghurtsmentioning

confidence: 99%

“…The assessment of water holding capacity (WHC) in yoghurt samples followed the centrifugation method as detailed by Li et al (2022). In essence, each 5 g yoghurt…”

Section: Physicochemical Analysis Of Yoghurtsmentioning

confidence: 99%

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Yousefvand,

Pham,

et al. 2024

Food Bioprocess Technol

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“…Nitrogen sources used in LAB growth media, such as protease peptones, beef extract and yeast extract, are sources of amino acids, peptides, nucleic acid derivatives, minerals and vitamins (Aasen et al, 2000;Aspmo et al, 2005;Hayek et al, 2019;Horn et al, 2005;Lechiancole et al, 2002). Purines and pyrimidines are also considered to be crucial for the growth and metabolic activity of LAB (Fan et al, 2022a;Li et al, 2022). After inoculation, cells begin to adapt in substrate during the lag phase and continue exponentially, presumably using the amino acids, dipeptides, tripeptides, and oligopeptides that are freely available in milk.…”

Section: Proteins and Other Nitrogen Sourcesmentioning

confidence: 99%

“…The presence of fatty acids (FA) in the medium serves as a necessary growth factor for LAB (Fan et al, 2022b;Li et al, 2022). The chemical and enzymatic reactions of LAB involved in the fermentation of milk first break down milk fat triglycerides into monoglycerides -potential substrates for bacterial growth (Regula, 2007).…”

Section: Long Chain Fatty Acidsmentioning

confidence: 99%

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Sabunevica,

Zagorska

2023

Rural Sustainability Research

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In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.

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“…In particular, the production of T. fuciformis from Fujian province accounts for 90% of the total production in China. T. fuciformis normally enriched a variety of nutrients, including polysaccharides, proteins, vitamins and mineral elements ( H. Li et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

Wang

Zhang

Zheng

et al. 2023

Current Research in Food Science

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Developing novel synbiotic yoghurt with Lacticaseibacillus paracasei and lactitol: Investigation of the microbiology, textural and rheological properties

Cited by 12 publications

References 36 publications

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Bifidobacterium animalis subsp. lactis BB12-Derived Postbiotic Powders Enhance Antioxidant and Physicochemical Properties of Low-Fat Yoghurt

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Stability and flavor of set yogurt fortified with Tremella fuciformis polysaccharide during cold storage

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