Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Florence, Ana Carolina Rodrigues; Oliveira, Ricardo Pinheiro de Souza; Silva, Roberta Claro da; Soares, Fabiana Andréia Schäfer De Martini; Gioielli, Luíz Antônio; Oliveira, Maricê Nogueira de

doi:10.1016/j.lwt.2012.04.023

Cited by 22 publications

(13 citation statements)

References 43 publications

(40 reference statements)

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“…There no was significant difference in PUFA content between kefir grains. Furthermore, unfermented milk in this study had a similar content of SFA and MUFA (64.1 and 30.8g/100g), respectively ( Table 2 ), when compared to that found by Florence et al [ 55 ], which ranged from 64.5% to 70.4% SFA and 25.9% to 31.8% MUFA. However, the PUFA content was slightly higher in this study (5.14g/100g).…”

Section: Resultssupporting

confidence: 82%

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

et al. 2015

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Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p<0.05. The highest palmitic acid content, which is antimutagenic compost, was seen in AV grain (36.6g/100g fatty acids), which may have contributed to increasing the antimutagenic potential in fermented milk. Higher monounsaturated fatty acid (25.8g/100g fatty acids) and lower saturated fatty acid (72.7g/100g fatty acids) contents were observed in AV, when compared to other grains, due to higher Δ9-desaturase activity (0.31) that improves the nutritional quality of lipids. Higher oleic acid (25.0g/100g fatty acids) and monounsaturated fatty acid (28.2g/100g fatty acids) and lower saturated fatty acid (67.2g/100g fatty acids) contents were found in stored kefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality.

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Section: Resultssupporting

confidence: 82%

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

et al. 2015

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“…On relation to quality, consumers of organic foods usually attribute higher nutritional quality to conventional foods (Denver & Christensen, 2015); however, this idea is controversial (Florence et al, 2012;Schwendel et al, 2017). For example, Bernacchia et al (2016) argue that studies in this respect have flaws concerning the comparison between environments, crop inputs used for development, yield, plant and fruit quality.…”

Section: Limiting Factors and Reasons For Organic Food Consumptionmentioning

confidence: 99%

Consumer behavior of organic and functional foods in Brazil

et al. 2020

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The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.

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“…The main health benefits include improved the intestinal microbial balance, lactose metabolisation, stimulation of the digestive and immune system, reduction of blood cholesterol level, prevention against urinary infections, cardiovascular diseases, diarrhea, osteoporosis, as well as anti-mutagenic and anti-carcinogenic properties [1]- [7].…”

Section: Introductionmentioning

confidence: 99%

The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

Yilmaz‐Ersan¹,

Kurdal²

2014

IJCEA

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Abstract-In this study, the yoghurt and bio-yoghurt were produced using different commercial probiotic combinations of S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium ssp., L. lactis and L. casei. The samples were analyzed for microbiological, physico-chemical and sensorial properties at a 5-day interval during storage. Culture combinations and storage time significantly influenced some properties of the samples. While titratable acidity and lactic acid (%) increased, syneresis, pH, lactose and acetaldehyde decreased during storage. Changes in fat, ash, protein contents of yoghurt samples during storage period were not remarkable. Viable probiotic bacterial counts in all bio-yogurts were above 10 7 cfu g -1 at the end of storage except for C sample. Considering sensory properties of bio-yoghurt samples, the highest overall acceptabilities by panelists were obtained for C sample.Index Terms-Bio-yoghurt, probiotic culture.

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Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Cited by 22 publications

References 43 publications

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

Consumer behavior of organic and functional foods in Brazil

The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

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