Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Wu, Yue; Li, Sujin; Tao, Yang; Li, Dandan; Ye, Han; Show, Pau Loke; Wen, Guangzhong; Zhou, Jing

doi:10.1016/j.foodchem.2021.129083

Cited by 144 publications

(91 citation statements)

References 41 publications

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“…Lactobacilli do not represent typical gut-adapted bacteria since Lactobacilli are aerotolerant, and aerotolerance is not necessary for gut-adapted bacteria due to the anaerobic conditions of the gut. Lactobacilli are primarily food or feed bacteria, highly preferring mammalian milk or plant carbohydrates for their metabolism [ 5 , 6 , 14 , 42 ]. Lactobacilli prefer microaerobic conditions and are therefore common in the vaginal microbiota of humans or crop microbiota of chickens [ 36 , 38 , 43 ].…”

Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

“…Why then are Lactobacilli generally accepted as safe and of beneficial effect? Lactobacilli may degrade oligosaccharides that are difficult for their host to digest into easily metabolized organic acids [ 5 , 6 ]. Lactobacilli may also digest other substrates such as gluten and gliadin [ 46 ].…”

Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

“…Bifidobacterium is another genus known as a probiotic [ 5 , 6 ]. Bifidobacteria are phylogenetically distant from Lactobacilli .…”

Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

“…Their benefits are expressed at multiple levels. Probiotics may degrade feed components difficult for their host to digest into easily metabolized organic acids [ 5 , 6 ]. Release of organic acids also decreases pH, which can suppress the expression of virulence factors of pathogens such as Salmonella enterica [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

Kubasová

Seidlerová

Rychlı́k

2021

IJMS

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In this review, we link ecological adaptations of different gut microbiota members with their potential for use as a new generation of probiotics. Gut microbiota members differ in their adaptations to survival in aerobic environments. Interestingly, there is an inverse relationship between aerobic survival and abundance or potential for prolonged colonization of the intestinal tract. Facultative anaerobes, aerotolerant Lactobacilli and endospore-forming Firmicutes exhibit high fluctuation, and if such bacteria are to be used as probiotics, they must be continuously administered to mimic their permanent supply from the environment. On the other hand, species not expressing any form of aerobic resistance, such as those from phylum Bacteroidetes, commonly represent host-adapted microbiota members characterized by vertical transmission from mothers to offspring, capable of long-term colonization following a single dose administration. To achieve maximal probiotic efficacy, the mode of their administration should thus reflect their natural ecology.

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Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

“…Bifidobacterium is another genus known as a probiotic [ 5 , 6 ]. Bifidobacteria are phylogenetically distant from Lactobacilli .…”

Section: Novel Types Of Probiotics From Gut Microbiotamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

Kubasová

Seidlerová

Rychlı́k

2021

IJMS

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“…Fermantasyon sayesinde bazı organik asitler ve fenolik bileşenler biyolojik olarak dönüştürülerek ürünün duyusal kalitesi geliştirilebilmektedir. Ayrıca fermantasyon sırasında probiyotikler tarafından üretilen çeşitli metabolitler insan sağlığına olumlu etkiler oluşturabilmekte, dolayısıyla ürünün besin değerinin yanı sıra sağlık üzerine etkisini de arttırılabilmektedir [38].…”

Section: Meyve Ve Sebze Bazli Probi̇yoti̇k İçeceklerunclassified

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Şengün

Yahşi

2021

Akademik Gıda

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Günümüzde bilimsel ve teknolojik alanlarda meydana gelen gelişmeler sayesinde tüketicilerin gıda tercihleri besleyici, sağlıklı ve hastalıkları önlemede etkili olan fonksiyonel gıdalara yönelmiştir. Fonksiyonel gıdaların büyük kısmını süt bazlı probiyotik ürünler oluşturmaktadır. Bununla birlikte, vejetaryen, süt proteinlerine alerjisi olan ve laktoz intoleransına sahip kişilerin laktoz içermeyen, besin değeri yüksek ve kolesterol oranı düşük ürünlere yönelik talepleri artmış ve bu nedenle probiyotik gelişimini destekleyen yeni gıda matrisleri güncel araştırma konusu haline gelmiştir. Bu kapsamda meyve ve sebzeler, inülin, galaktooligosakkarit ve fruktooligosakkarit gibi probiyotik gelişimini destekleyen prebiyotiklerin yanı sıra vitamin, mineral ve fenolik bileşikler gibi sağlığa faydalı bileşenler açısından zengin olmaları sebebiyle alternatif gıda matrisleri arasında yer almaktadırlar. Probiyotik taşıyıcıları olarak meyve ve sebzelerin kullanılması ile fonksiyonel özellikleri arttırılmış daha sağlıklı ürünler elde edilebilmektedir. Farklı tekniklerle üretilen meyve ve sebze bazlı probiyotik içeceklerin geliştirilmesi amacıyla hammadde olarak sıklıkla elma, portakal, ananas, havuç ve pancar, probiyotik kültür olarak ise genellikle Lactobacillus acidophilus, L. casei, L. plantarum, L. rhamnosus, Leuconostoc mesenteroides ve Bifidobacterium lactis kullanılmaktadır. Bununla birlikte, probiyotiklerin çeşitli hammaddelerde canlılığını sürdürebilmesi; kullanılan probiyotik suş ve doz, ortamın pH değeri, antimikrobiyel bileşiklerin varlığı, kullanılan katkı maddeleri, oksijen düzeyi ve uygulanan teknolojik işlemler gibi faktörlere bağlı olarak değişebilmektedir. Probiyotik canlılığının korunması amacıyla en sık kullanılan teknikler arasında mikroenkapsülasyon, immobilizasyon ve prebiyotik kullanımı yer almaktadır. Bu çalışmada, probiyotik meyve ve sebze bazlı içeceklerin geliştirildiği güncel çalışmalar derlenmiştir.

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Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

Mirmohammadi

Zamindar

Razavi

et al. 2021

Food Science & Nutrition

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Microorganisms and their fermentative activities have had a distinctive role in human being as old as civilization (Erten et al., 2014;Mith et al., 2014). A broad variety of foods and beverages have been produced by fermentative activities of microorganisms, which finally led to desirable biochemical changes in different foods (Blandino et al., 2003;Ferreira et al., 2000). Decreasing the volume of material to be transported, increasing the nutritive value, degrading undesirable component, reducing the cooking time, energy consumption, and making safer products are other benefits of fermentation ac-

show abstract

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Cited by 144 publications

References 41 publications

Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

Probiyotiklerin Meyve ve Sebze Bazlı İçeceklerde Kullanımı

Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillusplantarum and Lactobacilluscasei

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