Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Vieira, Carla Paulo; Cabral, Claudius Couto; Lima, Bruno Reis Carneiro da Costa; Paschoalin, Vânia Margaret Flosi; Leandro, Kátia Christina; Conté-Júnior, Carlos Adam

doi:10.1016/j.jff.2017.01.047

Cited by 48 publications

(23 citation statements)

References 35 publications

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“…Moreover, sheep milk products have high nutritive and organoleptic traits due to greater contents of proteins, linolenic acid, essential amino acids, vitamins, and minerals when compared to cow milk products (KAMINARIDES et al, 2007;. Furthermore, previous studies have demonstrated that the aforementioned milks can be used for the production of fermented dairy products (KATSIARI et al, 2002;PAPADIMITRIOU et al, 2007;SANAL et al, 2011;ŞENEL et al, 2011;DE RENOBALES et al, 2012;DOMAGAŁA et al, 2013;SILVA et al, 2017;VIEIRA et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Milk from different species on physicochemical and microstructural yoghurt properties

et al. 2019

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The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P<0.05) values of total solids, protein, and lipid contents, reflecting on greater (P<0.05) firmness, apparent viscosity and water-holding capacity, and lower (P<0.05) syneresis index than CY and GY. Consequently, SY exhibited a more compact microstructure and homogeneous matrix with fewer pores. Furthermore, CY and GY microstructure contained a greater number of pores, which exhibited greater size heterogeneity than SY. Therefore, based on the evaluated physicochemical and microstructural properties of yoghurt, SY demonstrated the most desirable parameter values for dairy industry representing an alternative substitution for cow’s milk yogurt.

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Section: Introductionmentioning

confidence: 99%

Milk from different species on physicochemical and microstructural yoghurt properties

et al. 2019

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“…; Vieira et al . ; Bengoa et al . ), although these microbial metabolites are also effective in the formation of physicochemical and organoleptic properties of kefir.…”

Section: Introductionmentioning

confidence: 99%

Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Karaçalı

Özdemir

Çon

2018

Int J of Dairy Tech

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In this study, the functional and aromatic properties of kefir produced using cow-soya milk mixtures (SMs) as well as those of kefir culture with the Bifidobacterium spp. were investigated. The findings showed that the kefir produced using cow-SMs and a Bifidobacterium longum strain (SMKlg) had a high functionality, a high rate of the desired aroma compounds (acetoin, diacetyl) and a low rate of the undesired compounds (1-octen-3-ol, 2-penten-1-ol, (E)-2-heptenal, 1-hexanol). This study showed that soya milk and B. longum can be used together in kefir production using an industrial method, and their co-use could be considered a good alternative for functional/ organoleptically flavoured food production.

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“…Dairy products, mainly yoghurts have been under scrutiny for CLA production due to the action of probiotics. In a recent study by Vieira et al, (2017) the need to pre-select LAB that are capable of producing CLA is noted because dietary CLA intake is generally low. Further, incorporation of fructooligosaccharides to yoghurt has shown to increase CLA production by the action of microbial fermentation (Akalin et al, 2007).…”

Section: Health Promoting Metabolites and Mechanisms Within The Gutmentioning

confidence: 99%

Probiotic foods: Benefits to the cereal based Sri Lankan diet

Karunaratne¹

2018

Ceylon J. Sci.

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The Sri Lankan diet of which the staple is rice, has unacceptable levels of antinutritional substances, particularly phytic acid, which is associated with fibre, a dietary component originating from plant sources of food. Low anthropometric indicators among preschool children suggestive of undernutrition have remained static over several years. Some microbes that ferment food are known to produce phytase that metabolize phytic acid in addition to providing other benefits. Some of these microbes in fermented foods serve as probiotics, which help maintain homeostasis within the gut microbiota, thus providing a wide range of health benefits. At present, it is a worldwide trend to incorporate probiotics to the daily diet in fermented foods, while a market for novel probiotic foods is catching on. In the gut, probiotics can thrive on indigestible carbohydrates (fibre) serving as prebiotics. Therefore, designing synbiotic foods having both probiotics and prebiotics with enhanced benefits is also becoming popular globally. This review evaluates the feasibility of introducing a wide range of fermented foods to the Sri Lankan diet. Such a move is envisaged to diversify the local diet thus helping to alleviate certain nutritional shortcomings. This can subsequently help in the introduction of specific probiotics with beneficial effects.

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Lactococcus lactis ssp. cremoris MRS47, a potential probiotic strain isolated from kefir grains, increases cis-9, trans-11-CLA and PUFA contents in fermented milk

Cited by 48 publications

References 35 publications

Milk from different species on physicochemical and microstructural yoghurt properties

Milk from different species on physicochemical and microstructural yoghurt properties

Aromatic and functional aspects of kefir produced using soya milk and Bifidobacterium species

Probiotic foods: Benefits to the cereal based Sri Lankan diet

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