Effect of acidification on the activity of probiotics in yoghurt during cold storage

Donkor, Osaana; Henriksson, A.; Vasiljevic, Todor; Shah, Nagendra P.

doi:10.1016/j.idairyj.2005.10.008

Cited by 255 publications

(226 citation statements)

References 24 publications

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“…4). As previously observed by Donkor et al [13], the yoghurt culture (S. thermophilus and L. delbrueckii ssp. bulgaricus) produced substantially more lactic acid than any other strain in the study.…”

Section: Cell Growth and Organic Acids Productionsupporting

confidence: 75%

“…A 25-µL injection volume was used for both samples and standards with the retention time of 12.15 (L(+)-lactic acid) and 14.40 (glacial acetic acid) min. Quantification of acetic and lactic acids was performed as described previously [13].…”

Section: Organic Acidsmentioning

confidence: 99%

“…ACE inhibitory activity was measured according to Cushman and Cheung [9] with some modifications as described previously [13]. Briefly, 20 g of fermented milk were mixed with 5 mL of 0.75% TCA and the mixture was centrifuged at 4000× g for 30 min at 4°C.…”

Section: In Vitro Inhibition Of Angiotensin I-converting Enzyme (Ace mentioning

confidence: 99%

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Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Donkor

Henriksson²,

Vasiljevic

et al. 2007

Lait

146

101

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-Two strains each of Lactobacillus acidophilus (L10 and La 4962), Bifidobacterium spp. (B. lactis B94 and B. longum Bl 536), and Lactobacillus casei (L26 and Lc 279), and one strain each of Streptococcus thermophilus (St 1342) and Lactobacillus delbrueckii ssp. bulgaricus (Lb 1466) were assessed for growth characteristics, proteolytic activity and release of in vitro angiotensin-converting enzyme inhibitory peptides in reconstituted skim milk. Single cultures grew well with exception of Lactobacillus delbrueckii ssp. bulgaricus. Despite slow growth, this culture produced substantial amount of lactic acid, second to S. thermophilus. All strains exhibited proteolytic activities with intra-and extracellular specific peptidases including X-prolyl-dipeptidyl aminopeptidase.

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Section: Cell Growth and Organic Acids Productionsupporting

confidence: 75%

Section: Organic Acidsmentioning

confidence: 99%

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Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Donkor

Henriksson²,

Vasiljevic

et al. 2007

Lait

146

101

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria produce lactic acid during fermentation of milk-lactose, thus lowering the pH (Eke et al, 2013). Food Standard Code requires that the pH of yoghurt be a maximum of 4.50 in order to prevent the growth of any pathogenic organisms (Donkor et al, 2006).…”

Section: Physico-chemical Propertiesmentioning

confidence: 99%

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Ndife¹,

Idoko²,

Garba³

2014

IJNFS

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Abstract:The potential of producing acceptable symbiotic yoghurt enriched with coconut-cake was investigated. Yoghurt samples A (Control), B, C and D were produced at 0%, 10%, 20%, and 30% of milk substitutions with coconut-cake. The physico-chemical, microbial and sensory analyses were determined to ascertain the quality attributes of the products. The results of physico-chemical analysis obtained showed increase in values for pH (4.32-4.45), specific gravity (1.03-1.14), soluble solids (7.10-10.47%) and sweetness index (10.60-20.13).There were also remarkable increase in the proximate values for moisture (80.10-85.23%), fat (1.50-3.13%), fibre (0.2-2.18%) and ash(0.53-1.01%). A reverse trend was observed for acidity, total solids, protein and carbohydrate values in enriched yoghurts. The microbial analysis showed no presence of coliform bacteria. The total microbial count was highest in sample B (8.0x10 5 ) while sample A had the highest lactic acid bacteria count (6.4x10 3 cfu/ml). The sensory evaluation result showed significant differences (0.05

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“…The viability of probiotic microorganisms is affected by factors such as the strain of probiotic bacteria, interactions among present species, pH, production of organic acids and volatile compounds (e.g., lactic acid, acetic acid, orotic acid, succinic acid, uric acid, citric acid, ethanol, pyruvate, acetaldehyde, diacetyl and acetoin). Other important factors are the metabolic products and acids produced during refrigerated storage, concentration of hydrogen peroxide and dissolved oxygen in fermented milks, concentration of sodium chloride in the media, inoculation level, incubation temperature and time, growth promoters (nutrients availability) and inhibitors, buffering capacity of the media, storage temperature, heat treatments, homogenization and packaging materials and conditions (Kosin and Rakshit, 2006;De vuyst, 2000;Korbekandi et al, 2011;Lucas et al, 2004;Oliveira et al, 2001;Donkor et al, 2006;Dave and Shah, 1997;Shah, 2000;Ravula and Shah, 1998). The viability of probiotics in fermented milks depends on the multiplication and survival rates of probiotic cells over the storage period, as well as during the fermentation period until the time of consumption.…”

Section: Introductionmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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Effect of acidification on the activity of probiotics in yoghurt during cold storage

Cited by 255 publications

References 24 publications

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Proteolytic activity of dairy lactic acid bacteria and probiotics as determinant of growth and in vitro angiotensin-converting enzyme inhibitory activity in fermented milk

Production and Quality Assessment of Functional Yoghurt Enriched with Coconut

Technology and potential applications of probiotic encapsulation in fermented milk products

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