Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Soni, Richa; Jain, Nayan; Shah, Vidhi A.; Soni, Jinal; Suthar, Dipali; Gohel, Priyal

doi:10.1007/s13197-020-04238-3

Cited by 48 publications

(24 citation statements)

References 26 publications

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“…Results obtained by Soni et al showed elimination of more than 73% of L. bulgaricus NCDC-253 and S. thermophilus NCDC-199 during an incubation period of 2 h at pH 2.0 and 3.0. Comparing these data to our results, BGKMJ1-36 and BGVLJ1-21 had higher survival at low pH [ 71 ]. The additional decrease in the bacterial counts of both strains was observed after the 10-min incubation period in duodenal juice containing a high bile salt concentration (1%), 1.47 × 10 7 CFU/mL (3.1%) for BGKMJ1-36, and 3.67 × 10 7 CFU/mL (4.2%) for BGVLJ1-21.…”

Section: Resultssupporting

confidence: 83%

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

et al. 2020

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Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food. It is widely accepted that yogurt cultures have been recognized as probiotics, due to their beneficial effects on human health. In this study, we have characterized technological and health-promoting properties of autochthonous strains S. thermophilus BGKMJ1-36 and L. bulgaricus BGVLJ1-21 isolated from artisanal sour milk and yogurt, respectively, in order to be used as functional yogurt starter cultures. Both BGKMJ1-36 and BGVLJ1-21 strains have the ability to form curd after five hours at 42 °C, hydrolyze αs1-, β-, and κ- casein, and to show antimicrobial activity toward Listeria monocytogenes. The strain BGKMJ1-36 produces exopolysaccharides important for rheological properties of the yogurt. The colonies of BGKMJ1-36 and BGVLJ1-21 strains that successfully survived transit of the yogurt through simulated gastrointestinal tract conditions have been tested for adhesion to intestinal epithelial Caco-2 cells. The results reveal that both strains adhere to Caco-2 cells and significantly upregulate the expression of autophagy-, tight junction proteins-, and anti-microbial peptides-related genes. Hence, both strains may be interesting for use as a novel functional starter culture for production of added-value yogurt with health-promoting properties.

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Section: Resultssupporting

confidence: 83%

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

et al. 2020

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“…Economic forecasts expect the probiotic dietary supplements global market to increase from 3.3 up to 7 US$ billion between years 2015 and 2025 [ 1 ]. Different probiotics have shown to exert health-improving functional properties in most of probiotic species known as ‘‘core benefits” including regulation of intestinal transit, normalization of perturbed microbiota, competitive exclusion of pathogens, hypolipidemic, anti-atherogenic and antioxidant potentials [ 2 , 3 ]. Other health benefits are probiotic strain specific e.g.…”

Section: Introductionmentioning

confidence: 99%

Functional products fortified with probiotic LAB isolated from Egyptian dairy sources showed hypolipidemic effects in Albino rats

et al. 2022

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Biological food industry has increased economic importance of new Lactic Acid Bacteria (LAB) with functional aspects such as health promoting and enhanced sensorial traits. The objectives of the present study were the isolation and genotypic characterization (16S rRNA) of new LAB isolates from Egyptian Laban Rayeb, Zabady and mothers’ breast milk as potential probiotics. Strains were in vitro and in vivo evaluated for their safety and probiotic health promoting traits in Albino rats then applied into two types of functional dairy products. Three strains Streptococcus thermophilus MH422542, Enterococcus faecium MH422543 and Lactococcus lactis subsp lactis MH422545, were selected from a pool of 82 strains. St. thermophilus showed proteolytic activity and production of Exopolysaccharides (EPS). When evaluated in animal models; the strains showed hypolipidemic effects especially E. faecium that reduced atherogenic indices up to 88%. The strains modulated the gut microbiota by reducing Staphylococcus sp. and coliforms with no adverse effects either on blood parameters, antioxidant enzymes, cancer markers or hepatocytes histological examination. Only E. faecium MH422543 showed an immune response by increased white blood cells (WBC) while lymph and platelets values were not affected. The probiotic strains approved their convenience as starter/ adjunct cultures and enhanced organoleptic properties of the fermented dairy products.

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“…The broth MRS medium was adjusted to pH 2.00 with 1 N HCl. 10 μL of 24 hour-cultured strains was mixed with 240 μL of MRS medium and incubated at 37 °C for 2 h. The successive dilutions of bacteria were then prepared and cultured on MRS agar plate for 24-48 hours at 37 °C and finally the viability rate was determined through total viable count (Abushelaibi et al, 2017;Soni et al, 2020).…”

Section: Acidic Ph Tolerancementioning

confidence: 99%

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

et al. 2022

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The aim of this study was to investigate the probiotic characteristics profile of the isolated lactic acid bacteria (LAB) isolated from cow milk enzymatic clots. Some criteria for probiotic potential such as fermentation profile, acid and bile tolerance, bile salt hydrolysis, antimicrobial activities, lactic acid and bacteriocin production assay, acidification and coagulation, and hemolytic properties were examined. 16S rDNA-based method was applied to confirm the identity of the isolated LABs. LAB E showed the highest resistance to acidic environments. In bile conditions, the number of LAB B and D colonies was also significantly reduced from about 10 7 to 10 2 after 1 hour and to less than 100 after 2 and 4 hours. None of the strains showed sensitivity against fungal and microbes except Escherichia coli. This study showed that LABs B, E, and G isolated from cow milk enzymatic clots presented good properties to consider as probiotics and to use for the production of probiotic dairies.

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Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Cited by 48 publications

References 26 publications

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro

Functional products fortified with probiotic LAB isolated from Egyptian dairy sources showed hypolipidemic effects in Albino rats

Identification of lactobacilli from milk enzymatic clots and evaluation of their probiotic and antimicrobial properties

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