Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles

Niamah, Alaa Kareem; Al-Fekaiki, Dhia F.; Al‐Sahlany, Shayma Thyab Gddoa; Verma, Deepak Kumar; Patel, Ami; Singh, Smita

doi:10.1007/s11694-023-02056-7

Cited by 7 publications

(6 citation statements)

References 36 publications

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“…Consider plates with counts ranging from 30 to 300 CFU/mL. Viability tests were analyzed by plate counting (Al‐Sahlany et al., 2023 ; Kareem et al., 2017 ; Niamah et al., 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

Li,

Song,

Zhang

et al. 2024

Food Science & Nutrition

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The present study aimed to prepare and evaluate a new probiotic functional beverage, using single‐probiotic and compound probiotic fermentation on okara. Four different forms of fermentation microorganisms used were Lacticaseibacillus rhamnosus S24 (Lr), Lacticaseibacillus paracasei 6244 (Lp), Lactobacillus acidophilus 11,073 (La), and mixed fermentation (Lr + Lp + La). The physicochemical properties, antioxidant activity, flavor change, and storage period of fermented okara beverages with probiotics were investigated. The results showed that different fermentation schemes could significantly improve the physicochemical properties, antioxidant activity, and sensory quality of the okara beverages. The number of viable bacteria in the Lp group (3.53 × 108 CFU/mL), isoflavone content (0.514 μg/mL) were the highest; total phenol and flavonoid content were 3.32 and 5.68 times higher than in the CK group, respectively. DPPH and ABTS+ free radical scavenging rates were increased by 11.32% and 20%, respectively (p < .05). Through SPME/GC–MS analysis, 44 volatile compounds were identified in the Lr + Lp + La groups, mainly as a result of changes in alcohols and aldehydes produced by fermentation metabolism. It enhances the floral and fruity aroma of the okara beverage. All probiotic‐fermented okara beverages can be stored at 4°C for 15 days, with probiotic activity greater than 107 CFU/mL. This study can obtain a probiotic okara beverage rich in soybean isoflavones and with good flavor. Overall, okara can be used to develop functional beverages containing probiotics and contribute to a zero‐waste approach in the food industry.

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“…Consider plates with counts ranging from 30 to 300 CFU/mL. Viability tests were analyzed by plate counting (Al‐Sahlany et al., 2023 ; Kareem et al., 2017 ; Niamah et al., 2023 ).…”

Section: Methodsmentioning

confidence: 99%

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

Li,

Song,

Zhang

et al. 2024

Food Science & Nutrition

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“…The distinct flavor of fermented bean products is determined mainly by some species of volatile compounds, such as alcohols, acids, esters, ketones, and aldehydes. In this study, 11 types of volatile compounds were generated during fermentation, including alcohols (23), aldehydes (17), acids (10), esters (11), ketones (21), phenols (3), sulfurs (6), pyrazines (19), furan and pyran (8), pyridine and pyrrole (3), and others (6). Figure 1B shows the changes in the concentrations of the 11 types of compounds in the different soybean hydrolysates.…”

Section: Volatile Compounds Identified In Soybean Protein Hydrolysate...mentioning

confidence: 98%

“…Moreover, fermentation has been widely used to improve the aroma of foods, including grains and legumes, through the biochemical reactions, enzymatic actions, and metabolic processes of the microorganisms [8,9]. Lactic acid bacteria (LAB) can break down protein, fat, and carbohydrates to produce flavor compounds, including aldehydes, alcohols, esters, and acids, as LAB are capable of producing enzymes (like protease, lipase, esterase, reductase, and peroxidase) during fermentation to hydrolyze proteins into peptides and free amino acids [10,11]. Besides producing flavor precursors and offering probiotic properties, LAB can also convert the food components in raw materials to biologically active substances, such as bioactive peptides and phenolic metabolites [12].…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates

Cao,

Waterhouse,

Sun

et al. 2023

Foods

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The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor compounds (VFCs) were detected when using GC-IMS, while a combination of GC-MS and GC-IMS resulted in the identification of 150 compounds. LAB-yeast fermentation could significantly increase the diversity and concentrations of VFCs (p < 0.05), including alcohols, acids, esters, and sulfurs, while reduce the contents of aldehydes and ketones. Hierarchical clustering and orthogonal partial least squares analyses confirmed the impact of fermentation on the VFCs of the hydrolysates. Seven compounds were identified as significant compounds distinguishing the aromas of different groups. The partial least squares regression analysis of the 25 key VFCs (ROAV > 1) and sensory results revealed that the treatment groups positively correlated with aromatic, caramel, sour, overall aroma, and most of the key VFCs. In summary, fermentation effectively reduced the fatty and bean-like flavors of soybean hydrolysates, enhancing the overall flavor quality, with sequential inoculation proving to be more effective than simultaneous inoculation. These findings provided a theoretical basis for improving and assessing the flavor of soybean protein hydrolysates.

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“…Lactobacillus bulgaricus and Streptococcus thermophilus cultures were subsequently put into the milk, and rigorous stirring provided equal dispersion (Tripathi et al 2022). The produced mixture was transferred to an incubator, keeping a constant temperature of 37℃ for a length of 6 hours (Niamah et al 2023).…”

Section: Preparation Of Sweetened Flavoured Yoghurtmentioning

confidence: 99%

Framework for Accurate Estimation of Freezing Time and Convective Heat Transfer Coefficient for Freezing of Food product in Domestic Refrigerator: A Numerical and Simulation Modeling approach

Ray,

Minz,

Sinha

2024

Preprint

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Freezing time estimation is essential for quality assurance, process optimization, and innovation in a variety of industries. The total freezing time is greatly influenced by the heat transfer parameters like convective heat transfer coefficient (CHTC), which in turn affects the product's quality characteristics. The correct calculation of CHTC, especially in domestic freezers, remains largely unexplored despite the development of several mathematical models for freezing time prediction. To fill this gap, this research presents a framework-driven analysis of CHTC for estimating the freezing time of frozen sweetened yoghurt in a domestic refrigerator. This research not only compares the performance of several freezing time prediction models, but also seeks to determine the optimal CHTC range for accurate freezing time forecasts, determining the most accurate freezing time prediction model and to replicate the freezing process by simulation accurately for this specific scenario. The results showed great accuracy for the determined CHTC range (RMSE = 27.24, CV = 0.16, MSE = 741.85, MAE = 22.4, MAPE = 12.24 and MBE = 8.14) and lowest average residual (3.95 min) for the fitted prediction for the freezing time calculation of frozen yoghurt. The simulation analysis further backed the results by showcasing marginal temperature difference between the simulated and actual temperature (0.232℃ to 0.684℃) of the frozen yoghurt by using the determined CHTC range. This showed the developed framework’s reliability in freezing time prediction and CHTC range determination, which will eventually help in modeling the freezing process of different food products with high accuracy.

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Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles

Cited by 7 publications

References 36 publications

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages

Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates

Framework for Accurate Estimation of Freezing Time and Convective Heat Transfer Coefficient for Freezing of Food product in Domestic Refrigerator: A Numerical and Simulation Modeling approach

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