Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk

Pinto, Jorge; Sousa, Sérgio; Rodrigues, Dina; Malcata, F. Xavier; Duarte, Armando C.; Rocha-Santos, Teresa; Freitas, Ana C.; Gomes, Ana

doi:10.1016/j.idairyj.2017.04.005

Cited by 11 publications

(5 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In cocultures, the numbers of Ba and Lp increased during storage (P < 0.05). Similar findings have been reported by Tropcheva et al (2014) and Pinto et al (2017). The growth performance of Ba in between St-Ba and St-Ba/Lp samples was not significantly different during storage, except for d 7.…”

Section: Bacterial Growth Characteristicssupporting

confidence: 89%

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

Tang

Ren

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

In this study, the microbial interactions among cocultures of Streptococcus thermophilus (St) with potential probiotics of Bifidobacterium animalis ssp. lactis (Ba) and Lactiplantibacillus plantarum (Lp) in fermented milk were investigated during a storage period of 21 d at 4°C, in terms of acidifying activity (pH and titratable acidity), viable counts, and metabolites. A nontargeted metabolomics approach based on ultrahigh-performance liquid chromatography coupled with mass spectrometry was employed for mapping the global metabolite profiles of fermented milk. Probiotic strains cocultured with St accelerated milk acidification, and improved the microbial viability compared with the single culture of St. The St-Ba/Lp treatment manifested a higher bacteria viability and acidification ability in comparison with the St-Ba or the St-Lp treatment. Relative quantitation of 179 significant metabolites was identified, including nucleosides, AA, short peptides, organic acids, lipid derivatives, carbohydrates, carbonyl compounds, and compounds related to energy metabolism. The principal component analysis indicated that St treatment and coculture treatments displayed a complete distinction in metabolite profiles, and Lp had a larger effect than Ba on metabolic profiles of fermented milk produced by cofermentation with St during storage. The heat map in combination with hierarchical cluster analysis showed that the abundance of metabolites significantly varied with the starter cultures over the storage, and high abundance of metabolites was observed in either St or coculture samples. The St-Ba/Lp treatment showed relatively high abundance for the vast majority of metabolites. These findings suggest that the profile of the metabolites characterizing fermented milk samples may depend on the starter cultures, and incorporation of probiotics may considerably influence the metabolomic activities of fermented milks.

show abstract

Section: Bacterial Growth Characteristicssupporting

confidence: 89%

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

Tang

Ren

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…These modifications can be considered desirable as increased proteolytic activity of cheeses may lead to better digestibility and formation of bioactive peptides (Sperry et al., ), increasing ACE inhibitory activity, which is important for preventing and controlling hypertension (Pereira et al., ). Furthermore, the free amino acids and peptides produced can be key for the development of the texture and flavor of the product (Pinto et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…The addition of probiotic strains to products can also result in positive effects on fatty acid composition, leading to a product with greater health value due to, for example, the presence of unsaturated fatty acids (MUFA and PUFA) and conjugated linoleic acids (CLA) (Bezerra et al., ). Some probiotic cultures release linoleic acid isomerase, which converts linolenic acid to CLA (Pinto et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

126

View full text Add to dashboard Cite

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

show abstract

“…There are also estimates to increase demand for fermented dairy products to 2.45 billion dollars by 2023. Usage of fermented milk products has grown dramatically, and between 1998 and 2003, it grew more than six-fold (Pinto et al, 2017). The highest amount of foods produced currently has dairy, accompanied by bakery and cereal.…”

Section: Future Prospects Of Probioticsmentioning

confidence: 99%

Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health

Khan

Morya

Chattu

2021

JANS

View full text Add to dashboard Cite

Probiotics are living microorganisms that improve health when eaten or introduced to the body. They have become an essential aspect of everyone’s life now due to these products growing health benefits. They contain live bacteria that help our gut maintain good gut microflora and keep us healthy. Lactobacillus and Bifidobacterium are the most used probiotic strains. Everyone knows the importance of these products nowadays and has highlighted the parts that a reader must know about these products and how they affect the human body. This review discusses probiotics, dairy-based probiotics, non-dairy based probiotics and their role in therapeutics. This review has also been elaborated on an essential by-product of the dairy industry, i.e., whey, which has many health benefits and highly recommended for people who are in sports and body-building. While analysing the health benefits of probiotic supplements, there is a lot to discuss,i.e. how and where probiotic products work in our body and provide us with different health benefits. The most common way a probiotic performs is by boosting our immune system and fighting diseases. While looking at the market part of probiotic products globally, it is a multibillion-dollar market mostly based in Europe, where people are more health-conscious. The probiotic market has now frowned worldwide and is one of the most profitable markets in the current world.

show abstract

Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants’ fermented milk

Cited by 11 publications

References 35 publications

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health

Contact Info

Product

Resources

About