Fermented milks

Oberman, Harold A.; Libudzisz, Z.

doi:10.1007/978-1-4613-0309-1_11

Cited by 67 publications

(56 citation statements)

References 51 publications

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“…Yogurt is a fermented milk obtained after acidic coagulation of milk proteins thanks to the action of thermophilic LAB (Oberman and Libudzisz, 1998). The experimental design of this work considered a high fermentation temperature (40 C) that could favour the development of species of yogurt origin rather than mesophilic LAB.…”

Section: Discussionmentioning

confidence: 99%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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a b s t r a c tThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 10 7 e108 colony forming units (CFU) g À1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pasteurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions.Crown

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Section: Discussionmentioning

confidence: 99%

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

et al. 2011

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“…Esterases from lactic acid bacteria release preferentially short-chain fatty acids, and furthermore, several strains possess more than one esterase (Oliszewski et al, 2007). The decrease of cholesterol level in milk depends mainly on the bacteria species used for fermentation (Oberman and Libudzisz, 1998 the present study showed that B. lactis can assimilate cholesterol by 25% in milk, whereas by 35% with addition of the studied concentrations of lactulose and inulin. Thus, the presence of prebiotics in milk promotes B. lactis esterase activity.…”

Section: Discussionmentioning

confidence: 46%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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“…However, the bioactive peptides (eg casomorphins, a-and b-lactorphin, immunopeptides, lactoferricin or phosphopeptides), which are claimed to be health-enhancing components, should not be overlooked (Meisel & Bockelmann, 1999). The beneficial health properties of these products and their use in the treatment of body ailments dates back to few thousands years ago; they have been also mentioned in Biblical scriptures, and some ancient scientists have prescribed them as medicine for curing metabolic disorders of the stomach and the intestine (Oberman & Libudzisz, 1998). However, the health aspects of fermented milks including yoghurt became apparent in the late 1800s and the early part of the 1900s; in part, this could be attributed to the scientific observations and=or explanations by Tissier and Moro (Rasic & Kurmann, 1983) and Metchnikoff (1910).…”

Section: Historical Background On Probiotic Fermented Milksmentioning

confidence: 99%

Fermented milks: a historical food with modern applications–a review

2002

Eur J Clin Nutr

160

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Background: This paper was presented at the symposium which was organized by Instituto Danone Mexico in May 2001, and it provides an overview of the current scientific knowledge on fermented milks concerning the historical developments, manufacturing stages, classification of such products, and nutritional aspects. Particular attention has been paid to the human health benefits associated with the consumption of these products, the use of probiotic starter cultures and their industrial applications, and the significance of using a trained sensory panel for the evaluation of probiotic fermented milks made with different commercial blends of starter cultures. The paper also highlights the future research areas for the exploitation of starter microflora (Lactobacillus, Bifidobacterium and Enterococcus species) in fermented milk products. Conclusion: This review indicates that the complex metabolism of the starter cultures is well established; however, more information is still needed on specific microbial metabolites such as polymerization of milk sugars for the production of exopolysaccharides and the modification of the milk peptides and secretion of bacteriocins. More clinical studies are still required to establish the 'functional' health benefits of probiotic fermented milks to humans. Sponsorship: The visit to Mexico City was supported by Instituto Danone Mexico.

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Fermented milks

Cited by 67 publications

References 51 publications

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Fermented milks: a historical food with modern applications–a review

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