Influence of co-cultures of<i>Streptococcus thermophilu</i>s and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing<i>Syzygium cumini</i>(L.) Skeels pulp

Garcia, Sabrina Laís Alves; Silva, Gabriel Monteiro da; Medeiros, Juliana Maria Svendsen; Queiroga, Anna Paula Rocha de; Queiroz, Blenda Brito de; Farias, Daniely Rayane Bezerra de; Correia, Joyceana Oliveira; Florentino, Eliane Rolim; Buriti, Flávia Carolina Alonso

doi:10.1039/c9ra08311a

Cited by 12 publications

(4 citation statements)

References 37 publications

(45 reference statements)

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“…The authors reported that the growth of Streptococcus thermophilus increased in mixed culture with Lactobacillus acidophilus. Garcia et al [ 54 ] showed the incorporation of Streptococcus thermophilus with lactobacilli strains led to higher acidification and significant reduction in the pH. Besides, Streptococcus thermophilus is always the dominant species in the mixed cultures, with the greatest growth regardless of the substrate [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Emkani

Oliete

Saurel

2021

Foods

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Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20–30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria.

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Section: Resultsmentioning

confidence: 99%

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Emkani

Oliete

Saurel

2021

Foods

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“…Among the various types of microorganisms that are used as probiotics, selected strains of Lactobacillus acidophilus, Lactobacillus sporogenes, Lactobacillus paracasei, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Limosilactobacillus reuteri, Limosilactobacillus fermentum, Levilactobacillus brevis, Lacticaseibacillus casei, Lactococcus lactis subsp. cremoris, and Streptococcus salivarius are used for the production of fermented dairy products [19,20]. The health benefits offered by LAB can be nutritional and/or therapeutic, including vitamin production, allergies, and immunoregulation [21]; relief of lactose intolerance symptoms [22]; reduction in the risk of Crohn's disease [23] and diabetes [24]; or even anti-cancer properties [25].…”

Section: Introductionmentioning

confidence: 99%

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Kamarinou

Papadopoulou²,

Doulgeraki³

et al. 2022

Microorganisms

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The aim of the current study was to isolate indigenous lactic acid bacteria (LAB) from traditional Greek cheeses and assess their biochemical, technological, and functional characteristics, so as to develop novel cultures with multi-functional properties. Hence, 109 LAB isolates were recovered from traditional fresh cheeses and were evaluated in vitro for their gas production; proteolytic, lipolytic, and haemolytic activity; exopolysaccharide production (EPS); enzymatic potential; and ability to grow at 6.5% NaCl and at different pH, temperature, and anaerobic conditions. Consequently, 48 selected isolates were further evaluated for their survival under simulated gastrointestinal tract conditions, partial bile salt hydrolase activity, antibiotic resistance, and antimicrobial activity against pathogens. These isolates were also incorporated as co-cultures in yogurt production to examine their sensory characteristics and their survival in the product. Some prominent isolates that showed favorable technological and functional characteristics (good survival rates at low pH and bile salts, ability to produce β-galactosidase, and EPS) and attributed desirable sensory characteristics to yogurt were Lactococcus lactis (SRX2, SRX3, SRX5, and SMX16), Lactobacillus paracasei SRX10, and Lactiplantibacillus plantarum (FRX7, FB1), while Leuconostoc mesenteroides FMX3 and L. lactis SMX2 showed an anti-listerial activity in vitro. The results of the present study are promising for the production of novel dairy functional products with an enhanced quality and safety.

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“…Prebiotics are food ingredients or substances that are not digested in the upper part of the gastrointestinal tract and stimulate the bacterial growth that colonizes the large bowel (Farias, de, de Araújo, Neri‐Numa, & Pastore, 2019; Gibson et al., 2017). Some prebiotics as dietary polyphenols have a close relationship with the intestinal microbiota, influencing the microbiome population (dos Santos et al., 2017; Garcia et al., 2020). It has been estimated that only 5% to 10% of the total polyphenols intake is absorbed in the small intestine; the other 90% to 95% may accumulate in the large intestinal lumen where it is subjected to enzymatic degradation by the gut's microbial population (Yadav, Kumar, Baweja, & Shukla, 2018).…”

Section: Introductionmentioning

confidence: 99%

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

Montero-Zamora¹,

Cortés-Muñoz

Esquivel

et al. 2020

Journal of Food Science

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The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic-prebiotic beverage based on Lactobacillus rhamnosus GG (LGG) and Costa Rican guava (CRG) fruit pulp with industrial potential. First, a supplemented whey media was developed for LGG growth, and the whey-supplemented media was used for fermentation in bioreactors. LGG reached a maximum growth rate of 0.32 hr −1 after 48 hr of fermentation. The whey-grown probiotics were then mixed with CRG pulp to produce the probiotic-prebiotic beverage. The survival kinetics of LGG in the formulated drink was not affected by the addition of CRG pulp (P > 0.05), and the shelf-life of the inoculated beverage surpassed 40 days with a minimum population of 10 6 colony forming units (CFU)/mL. Properties as pH, fructose, glucose, sucrose, and proanthocyanidins (PACs) content exhibited a significant difference after storage time (P < 0.05). Finally, three different formulas of the beverage with different whey content were compared through sensory evaluation. The prototype with 50% whey content was one of the most valuable beverage formulas according to the organoleptic parameters, which remarks about the possibility of developing a probiotic whey-based beverage containing CRG pulp. Furthermore, this is the first report about CRG beverages as a probiotic vector.

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Influence of co-cultures ofStreptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containingSyzygium cumini(L.) Skeels pulp

Abstract: Probiotic dairy beverages for lactose intolerants had lactobacilli viability above 7 log CFU for 21 days. The co-cultures studied showed proteolytic activity and reinforced the effect of the jambolan pulp on the antioxidant capacity of the products.

Cited by 12 publications

References 37 publications

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products

Growth conditions and survival kinetics during storage of Lactobacillus rhamnosus GG for the design of a sustainable probiotic whey‐based beverage containing Costa Rican guava fruit pulp

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