Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Zare, Fatemeh; Champagne, Claude P.; Simpson, Benjamin K.; Orsat, Valérie; Boye, Joyce I.

doi:10.1016/j.lwt.2011.08.012

Cited by 78 publications

(62 citation statements)

References 23 publications

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“…The results of Zare et al (2011Zare et al ( , 2012 contradicts our study in which the lentil flour probiotic milk significantly decreased over time; however, the lentil milk in our study was at a level of 1.1x10 8 CFU/mL by the end of the storage period. This difference could possibly be due to a difference in the type of lentil flour used or the alternate probiotic strain.…”

Section: Discussioncontrasting

confidence: 99%

“…Milk supplemented with lentil flour increased the microbial count of L. rhamnosus AD 200 to over 1x10 8 CFU/mL over a 28-day storage period (Agil et al, 2013;Zare et al, 2011Zare et al, , 2012. The results of Zare et al (2011Zare et al ( , 2012 contradicts our study in which the lentil flour probiotic milk significantly decreased over time; however, the lentil milk in our study was at a level of 1.1x10 8 CFU/mL by the end of the storage period.…”

Section: Discussioncontrasting

confidence: 94%

“…Associated health benefits include lowering the risk of diabetes, colon cancer, and cardiovascular disease (Agil et al, 2013). Research so far has found that milk supplemented with lentil flour increased the microbial count of yogurt starter cultures and the strain L. rhamnosus AD 200, compared to controls (Agil et al, 2013;Zare, Champagne, Simpson, Orsat, & Boye, 2011;Zare et al, 2012). …”

Section: Lentilmentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussioncontrasting

confidence: 94%

Section: Lentilmentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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“…Growth rate of microbes has been associated with acidification and depended on the culture used (Zare et al 2012). The relatively low pH and high titratable acidity of the plain Soy and Bambara yoghurts stored at 27°C could be ascribed to the relatively higher microbial activities at the high storage temperature.…”

Section: Yield Of Milk From Soy and Bambaramentioning

confidence: 99%

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

et al. 2014

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Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut and soybean milks were studied. Milks were prepared from bambara and soybean and then fermented using Lactobacillus delbruieckii subspp. bulgaricus and Streptococcus salivarus subspp. thermophilus to produce yoghurt. The yoghurts were stored at 7°C and 27°C for 9 days and their quality monitored. Results showed that pH of soy and bambara yoghurts decreased during the storage period for both storage temperatures. This decrease in pH was accompanied by simultaneous increase in titratable acidity. Total solids and apparent viscosities of soy and bambara yoghurts increased at 7°C, but decreased at 27°C during storage period. Bambara yoghurt received higher sensory acceptability than soy yoghurt. Predominant microorganisms in the stored yoghurts were lactic acid bacteria (LAB). The LAB count in the yoghurts stored at 7°C decreased but increased at 27°C during the storage period. Similar trends were followed by total aerobic bacteria, yeast and moulds counts. Pathogenic bacteria such as Salmonella, Coliform and E. coli were absent in all the yogurt samples. Yoghurts of acceptable quality and safety were produced from bambara groundnut and soybeans.

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“…Bulgaricus especies termófilas, homofermentativas, presentes en una relación simbiótica, llamada protocooperación (Briceño et al 2001;Zare et al 2012); es el derivado lácteo de mayor consumo y mejor conocido, su proceso de fabricación tiene como objetivo principal desde el punto de vista fisicoquímico, provocar el descenso de pH de la leche hasta alcanzar las condiciones favorables para la coagulación (Pauletti et al 2004;Parra 2013). …”

Section: Introductionunclassified

Uso de rubas (ullucus tuberosus) en la elaboración y caracterización de yogur

Parra

2016

Temas Agrarios

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El yogurt es una bebida láctea fermentada por bacterias ácido lácticas que tiene beneficios en la salud humana. El tubérculo rubas (Ullucus tuberosus) es una buena alternativa de nutrición humana; sin embargo, este producto es poco conocido y de poco consumo, por lo cual es necesario diversificar su consumo a través de la formulación de nuevos productos que lo incluyan como materia prima. Este trabajo consistió en elaborar un yogurt basado en concentrado de rubas, Se realizó un concentrado del tubérculo, que se añadió antes del periodo de fermentación y se comparó con un yogurt control que no contenía rubas. Durante cuatro semanas se monitoreo pH, acidez y sinéresis. Además, se realizó análisis sensorial, microbiológico, y proximal. Los resultados indicaron que es viable su elaboración y estabilidad durante el almacenamiento. Los valores de pH y acidez tuvieron un comportamiento característico de un yogurt. Se presentó una disminución en los valores de sinéresis en el yogurt con concentrado de rubas. La evaluación sensorial indicó que el yogurt con concentrado de rubas tuvo buena aceptabilidad, además de estimular el crecimiento de bacterias ácido lácticas. Para el análisis proximal los dos tratamientos tuvieron valores similares. Se concluye que el concentrado de rubas en la elaboración de yogurt es una alternativa agroalimentaria viable.

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Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures

Cited by 78 publications

References 23 publications

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

Uso de rubas (ullucus tuberosus) en la elaboración y caracterización de yogur

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