Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

Shakerian, Mansour; Razavi, Seyed Hadi; Khodaiyan, Faramarz; Ziai, Seyed Ali; Yarmand, Mohammad Saeid; Moayedi, Ali

doi:10.1111/ijfs.12315

Cited by 10 publications

(10 citation statements)

References 34 publications

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“…On the other days of storage, the production of lactic acid was not influenced by the fat level. The previously reported results by Shakerian et al (12) showed that different levels of fat had significant effects on the acetic and lactic acid production in B. animalis and L. acidophilus yoghurt, but the trend was not linear. Furthermore, it was observed that the addition of honeybee pollen increased the production of lactic acid, regardless of the fat level (Fig.…”

Section: Resultsmentioning

confidence: 84%

Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

Djurdjevic-Milosevic¹,

Glušac

Stijepić

et al. 2015

ACTA PERIOD TECHN

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The aim of this work was to examine the possibility of preparation of acidophilus milk and probiotic yoghurt by processing of milk (1%, 2.8% and 3.2% w/w fat) enriched with honeybee pollen (0.6% w/w). The quality of produced fermented milks was followed by comparing pH value during fermentation and storage time, as well as of lactic acid content and sensory properties during 14 days of storage. Fermentation time was influenced more the type of the starter culture than by honeybee pollen addition or fat level. The addition of honeybee pollen increased the production of lactic acid, regardless of the fat level. The effects of different starters (L. acidophilus LA-5, S. thermophilus and L. Delbrueckii ssp. bulgaricus) on the production of lactic acid were also different, but not as obvious as that due to pollen addition. The obtained results revealed that honeybee addition had positive effects on the physicochemical and sensory properties of produced acidophilus milk and probiotic yoghurt.

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Section: Resultsmentioning

confidence: 84%

Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

Djurdjevic-Milosevic¹,

Glušac

Stijepić

et al. 2015

ACTA PERIOD TECHN

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“…Free amino acids used probiotic bacteria directly, and so their viability increased (Shakerian et al . ). During homogenization, shear stress and temperature cause reduction in milk fat globule size, disintegration of the casein micelles into smaller particles, and also denaturation of several whey proteins occurs, in particular β‐lactoglobulin, so that these remains can be used easier by probiotic bacteria to continue to live and grow (Sfakianakis and Tzia ).…”

Section: Resultsmentioning

confidence: 97%

“…; Shakerian et al . ). Several generic health advantages are attributed to probiotics, including antimutagenic and anticarcinogenic effects, immune system stimulation (immune modulation), anti‐infection properties, serum cholesterol reduction, alleviation of lactose intolerance symptoms and nutritional enhancements (Ishibashi and Shimamura ; Saarela et al .…”

Section: Introductionmentioning

confidence: 97%

Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization

Massoud

Fadaei

Nikbakht

2015

Journal of Food Processing and Preservation

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In this study, the effect of homogenization pressures (100, 150 and 200 bar) at 50, 60 and 70C and stages (1 and 2) on viability of probiotic bacteria was investigated. The milk used for producing yoghurt samples was homogenized at 100, 150 and 200 bar at 50, 60 and 70C, then heated at 85C for 30 min. After cooling milk to fermentation temperature (42C), it was inoculated with mixture starter culture ABY-1 and incubated. During fermentation, pH dropped until it reached 4.5. After fermentation, yoghurt samples were held in refrigerator. Viability of Lactobacillus acidophilus and Bifidobacterium lactis was determined during a 21-day cold storage (4C). The results of this study showed that with increasing pressure, temperature and stages of homogenization, viability of probiotic bacteria increased during storage (P < 0.05). PRACTICAL APPLICATIONSThe viability of probiotic bacteria in probiotic products is so important; and nowadays, it is also considered by consumers. Probiotic yoghurt is one of the most widely used probiotic dairy products around the world, and therefore finding an efficient and practical way to produce it with the highest viability of the probiotic bacteria seems necessary. Homogenization is one of the most important steps in yoghurt production, and temperature, time and stages of homogenization are three main factors in this unit operation. In this study, by changing the homogenization conditions, positive results were found to produce yoghurt with the desirable viability of probiotic bacteria, so that by simultaneously increasing the homogenization temperature, time and stages, the probiotic viability improved during fridge storage.

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“…On the other hand, cysteine is a sulfuric amino acid as a good nitrogen source for bacteria (7). Owing to its reduction properties, the amount of acceptable soluble oxygen of bacteria, redox potential will be decreased since it functions as oxygen scavenger (24). According to reports, acid production by srater culture composed of Lactobacillus bulgaricus and Streptococcus thermophilus was greatly accelerated by decreasing dissolved oxygen (DO) to almost 0 mg/Kg in the yoghurt mix and that can be effective on symbiotic relationship between Lactobacillus bulgaricus and Streptococcus thermophilus (11).…”

Section: Discussionmentioning

confidence: 99%

Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria

et al. 2018

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A B S T R A C TBackground and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reduction of fermentation time, optimizing the structure and texture in fermented products as well as reducing starter culture consumption which results in balancing the corresponding expenditures. Materials and Methods: By using local starter culture consisting Lactobacillus delbruecki ssp bulgaricus andStreptococcus thermophilus in 50:50 ratio, four samples of set yoghurt were prepared in triplicated tests. One sample as a control and three samples were supplemented by L-lysine, L-cysteine and the mixture of the two by 100mg/L for each one respectively. The factors were studied based on fermentation time, bacterial viability, acid forming, sensory evaluation and the amount of syneresis and water holding capacity (WHC). Results:The results showed a significant effect on reducing fermentation time, this factor showed reduction from 260 minute in control sample to 210 minute in samples that were enriched by Lysine and Lysine plus cysteine and 180 minute in cysteine p≤0.05, significantly increasing titratable acidity and optimizing viability in enriched samples besides, the end product had firmer structure and a lower syneresis amounts as it was decreased from 4.71% in control sample to 2.83, 2.76 and 3.06% in samples that were enriched by lysine, cysteine and both of them respectively (p≤0.05) . the same results were found for the best WHC in cysteine fortification(p≤0.05). Conclusions:Lysine has been responsible for optimization of Streptococcus thermophilus growth. Accordingly, there was an increase in the number of Streptococcus thermophilus to the advantage of Streptococcus thermophilus ratio which later led to a stronger start for fermentation process. On the other hand, as a result of cysteine reduction property enhanced condition for Lactobacillus bulgaricus led to a higher acid production, hence a stronger texture and lower wheying off and better firmness and thickness and finally better sensory evaluation score.

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Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria

Cited by 10 publications

References 34 publications

Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

Physicochemical properties of honeybee pollen enriched acidophilus milk and probiotic yoghurt

Improving the Viability of Probiotic Bacteria in Yoghurt by Homogenization

Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria

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