Identification of the Microbial Consortium in Sri Lankan Buffalo Milk Curd and their growth in the Presence of Prebiotics

Dekumpitiya, N.; Gamlakshe, D.; Abeygunawardena, S.I.; Jayaratne, D.L.

doi:10.3126/jfstn.v9i0.12579

Cited by 5 publications

(4 citation statements)

References 22 publications

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“…bulgaricus and L. casei subsp. casei, Streptococcus thermophilus and S. lactis, S. diacetylactis, S. cremoris under controlled fermentation [75]. Buffalo milk has high total solids content (16.3 to 18.4%); protein (3.8 to 4.5%), fat (6.6 to 8.8%), lactose (4.5 to 5.2%), and casein (3.0 to 3.2%) compared with cow's milk [76] and produces a firmer curd that is a bio-therapeutic agent with a long history of use in traditional medicine.…”

Section: Dairymentioning

confidence: 99%

Indigenous and traditional foods of Sri Lanka

Mihiranie

Jayasinghe

et al. 2020

J. Ethn. Food

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Indigenous and traditional foods of Sri Lanka inherit a long history and unique traditions continued from several thousands of years. Sri Lankan food tradition is strongly inter-wound with the nutritional, health-related, and therapeutic reasoning of the food ingredients and the methods of preparation. The diverse culinary traditions and preparations reflect multipurpose objectives combining in-depth knowledge of flora and fauna in relation to human well-being and therapeutic health benefits. Trans-generational knowledge dissemination related to indigenous and traditional food is now limited due to changing lifestyles, dwindling number of knowledge holders, and shrinking floral and faunal resources. Awareness on the relationship between non-communicable diseases and the diet has garnered the focus on traditional ingredients and foods by the consumers and major food producers in Sri Lanka. This review presents concise details on the indigenous and traditional foods of Sri Lanka, with scientific analysis when possible.

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Section: Dairymentioning

confidence: 99%

Indigenous and traditional foods of Sri Lanka

Mihiranie

Jayasinghe

et al. 2020

J. Ethn. Food

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“…Isolating and purifying Lactobacillus strains from fifty different Meekiri samples collected from various regions in Sri Lanka reported thirty-nine different isolates, and the majority (80%) was heterofermentative lactobacilli [54]. Moreover, studying 26 Meekiri samples by Dekumpitiya et al [55], concluded that various LAB (i.e., Lactobacillus delbrueckii subsp. lactis, L. plantarum, L. helveticus, L. delbrueckii subsp.…”

Section: Indigenous Microflora In the Fermented Buffalo Milk Their Probiotic Potentials And Effect On Product Technological Propertiesmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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“…Today, a vast array of fermented food items and beverages is available, accounting for approximately one-third of worldwide human diets [44]. The level of probiotics in foods range from 2 to 20 g/day depending on the component and desired effect and can be added to different food products, including cereals, biscuits, bread, sauces, yogurts, and drinks [45]. Curd is considered the most preferred source of probiotics, as it is globally consumed [46].…”

Section: Probiotics and Their Benefitsmentioning

confidence: 99%

Nutritional and Health Potential of Probiotics: A Review

et al. 2021

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Several products consist of probiotics that are available in markets, and their potential uses are growing day by day, mainly because some strains of probiotics promote the health of gut microbiota, especially Furmicutes and Bacteroidetes, and may prevent certain gastrointestinal tract (GIT) problems. Some common diseases are inversely linked with the consumption of probiotics, i.e., obesity, type 2 diabetes, autism, osteoporosis, and some immunological disorders, for which the disease progression gets delayed. In addition to disease mitigating properties, these microbes also improve oral, nutritional, and intestinal health, followed by a robust defensive mechanism against particular gut pathogens, specifically by antimicrobial substances and peptides producing probiotics (AMPs). All these positive attributes of probiotics depend upon the type of microbial strains dispensed. Lactic acid bacteria (LAB) and Bifidobacteria are the most common microbes used, but many other microbes are available, and their use depends upon origin and health-promoting properties. This review article focuses on the most common probiotics, their health benefits, and the alleviating mechanisms against chronic kidney diseases (CKD), type 1 diabetes (T1D), type 2 diabetes (T2D), gestational diabetes mellitus (GDM), and obesity.

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Identification of the Microbial Consortium in Sri Lankan Buffalo Milk Curd and their growth in the Presence of Prebiotics

Abstract: The production and consumption of traditionally fermented buffalo milk curd provides many economical and food security benefi ts to both producers and consumers in the country.

Cited by 5 publications

References 22 publications

Indigenous and traditional foods of Sri Lanka

Indigenous and traditional foods of Sri Lanka

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Nutritional and Health Potential of Probiotics: A Review

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