Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Ayivi, Raphael D.; Ibrahim, Salam A.

doi:10.1111/ijfs.16076

Cited by 23 publications

(19 citation statements)

References 122 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Yogurt, recognized for its probiotic survival in multiple studies, provides an optimal environment for the stability of probiotic strains during processing and storage. Kefir, offering unique health benefits with its diverse probiotic strains, stands out among alternative carriers (Ayivi & Ibrahim, 2022). Cheese, known for extended viability, supports probiotic survival during the cheese‐making process, contributing to an extended shelf life.…”

Section: Boosting Gut Health: the Influence Of Probiotics Intake On P...mentioning

confidence: 99%

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Meher,

Acharya,

Sahu

2024

Food Bioengineering

View full text Add to dashboard Cite

The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well‐being. The bidirectional communication along the gut‐brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic‐based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.

show abstract

Section: Boosting Gut Health: the Influence Of Probiotics Intake On P...mentioning

confidence: 99%

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Meher,

Acharya,

Sahu

2024

Food Bioengineering

View full text Add to dashboard Cite

show abstract

“…The results of these microbial growths and enzymatic activities subject fermented foods to a wide range of health benefits due to the live probiotic strains some fermented foods may still contain after fermentation. Yogurt is typically one of the usual fermented foods which are produced because of synergistic interaction between Streptococcus thermophilus and L. bulgaricus (Ayivi and Ibrahim, 2022). The term ‘fermented foods and drinks’ encompasses a wide range of products produced all over the world from various raw ingredients.…”

Section: Our Opinion On Fermented and Probiotic Fermented Foodsmentioning

confidence: 99%

“…LAB has extensively been employed for fermented dairy foods such as yogurt which contains the important probiotic strain Lactobacillus delbreuckii subsp. bulgaricus , which has been solely credited with the health claim of alleviating lactose intolerance, a gastrointestinal disease (Ayivi & Ibrahim, 2022). However, due to the diverse use of functional food terminology, consumers may experience some confusion regarding understanding the distinct differences between fermented foods and probiotics.…”

Section: Introductionmentioning

confidence: 99%

A review and comparative perspective on health benefits of probiotic and fermented foods

Ibrahim

Yeboah

Ayivi

et al. 2023

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

SummaryFermented foods such as yogurt, kefir, and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits. As a result, fermented foods are considered biofuel for the human microbiome which helps to boost the immune system. Fermented foods are those foods and beverages that are produced by employing specific microbial‐based fermentation aids such as yeasts and bacteria, particularly lactic acid bacteria (LAB). Through controlled enzymatic reactions, these microbial cultures transform food components as substrates into value‐added products promoting various healthy fermentative activities these microbes in fermented foods also produce compounds that can inhibit food spoilage and pathogenic microorganisms, thereby extending the product shelf of fermented products. Probiotics are live microbiota with beneficial health properties, prevent gastrointestinal diseases, and modulate the human microbiome. Thus, foods that are fermented by certain strains of probiotic bacteria that exhibit evidence of health benefits are referred to as probiotic fermented foods. This review describes fermented and functional foods, probiotics, and their relationship to human health. In addition, we offer our perspective on the distinct differences between probiotic and fermented foods to promote awareness for consumers and key stakeholders regarding these highly functional and nutritionally fermented food products.

show abstract

“…LAB is used extensively in many food applications such as meats, vegetables, dairy products, beverages, and other fermented products [2]. High cell mass production of LAB has become increasingly important as the food industry has developed an interest in LAB not only as a starter culture but also as a valuable probiotic supplement for human health bene ts [3,4]. The supplementation of culture growth media with various nutrients is crucial for the optimal growth of LAB strains.…”

Section: Introductionmentioning

confidence: 99%

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Eddin,

Ibrahim

2024

Preprint

Self Cite

View full text Add to dashboard Cite

Due to its abundance, low cost and sustainability, sweet potato, a widely cultivated tuberous root rich in carbohydrates and essential nutrients, presents an intriguing prospect as a potential growth medium for Lactobacillus.sp. In the present study, we investigated the feasibility and efficacy of sweet potato-based medium for supporting the growth of Lactobacillus.sp bacteria. The sweet potato medium was supplemented with 2, 8, or 14 g/L of plant- based nitrogen sources (X-Seed Nucleo Max, X-Seed KAT, and NuCel 780 MG) to form SPM1, SPM2, and SPM3 respectively. Seven Lactobacillus.sp strains were used in this study, and a Lactobacilli MRS growth medium was used as a control. The growth pattern of tested Lactobacillus.sp strains grown in SPM2 and SPM3 was similar or higher than that in MRS. The population of Lactobacillus.sp strains reached an average of 7.94 ± 0.11, 8.38 ± 0.11, and 8.57 ± 0.12 at 12 h of incubation for MRS, SPM2, and SPM3, respectively. The buffering capacity of SPM2 and SPM3 was significantly (p < 0.05) higher than that in MRS, and the growth in SPM1 was lower than that of MRS. These findings demonstrate that SPM2 is suitable for the growth of Lactobacillus.sp strains and could be used as an alternative medium.

show abstract

Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Cited by 23 publications

References 122 publications

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

A review and comparative perspective on health benefits of probiotic and fermented foods

Use of Sweet Potato as a Component in the Development of Laboratory Medium for the Cultivation of Lactobacillus.sp

Contact Info

Product

Resources

About