Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Lucatto, Juliana Nunes; Silva‐Buzanello, Rosana Aparecida da; Mendonça, Saraspathy Naidoo Terroso Gama de; Lazarotto, Tassyana Crespan; Sánchez, Jorge; Bona, Evandro; Drunkler, Deisy Alessandra

doi:10.1111/1471-0307.12655

Cited by 55 publications

(45 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Type of milk and cheese production, together with added microorganisms play an important role in sensory quality and stability during storage. It was demonstrated that probiotic cow’s milk yoghurts scored better sensory quality than goat’s milk yoghurts with added probiotic culture after 45 storage days ( 16 ). Cheese types with probiotic cultures have demonstrated improved quality and health benefits.…”

Section: Introductionmentioning

confidence: 99%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.

show abstract

Section: Introductionmentioning

confidence: 99%

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Kostelac

Vrdoljak

Markov

et al. 2020

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…Various formulations based on these carrier matrices are widely available in the market at present (Ranadheera et al, 2017). However, fermented dairy products such as yogurt and fermented milk are the most common and the traditional modes of delivering probiotics to humans (Mitra & Ghosh, 2020;Lucatto et al, 2020). Delivery of probiotics through carrier food products seems more efficient due to the synergistic effect among the ecapsulants and the food carrier which can provide additioonal protection to the probiotics during gastrointestinal transit (Ranadheera et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Healthy chocolate enriched with probiotics: a review

et al. 2021

View full text Add to dashboard Cite

Benefits associated with consumption of probiotics and prebiotics are well known and many clinical studies have proven their positive impact on human health. The industrial interest in the usage of probiotics along with prebiotics in new food and pharmaceutical products is gradually increasing. However, the probiotic viability and stability during processing, storage as well as under adverse conditions during the gastrointestinal digestion are the significant challenges in probiotic products development. Chocolates are one of the most appealing products among the majority of people and may serve as a suitable carrier for probiotic delivery to the human gut. In addition, chocolate possess a wide range of potent antioxidants and other nutrients that can positively affect human health. Since there is an increasing demand for novel probiotic products, this review will examine the chocolates as a source of prebiotics, a carrier for already encapsulated probiotics and its possible industrial applications.

show abstract

“…Some strains may also provide texture improvements (Guimarães et al, 2020), and even mitigate toxic compounds in food products (Khorshidian et al, 2020). Probiotic microorganisms are mostly incorporated in dairy products such as yoghurts and fermented milk (Alizadeh Khaledabad et al, 2020;Lucatto et al, 2020;Sarfraz et al, 2019;Shafi et al, 2019), which is why they must be resistant to the presence of oxygen and high temperatures, conditions that are typical in food processing (Fernández et al, 2015;Motta & Gomes, 2015).…”

Section: Introductionmentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

View full text Add to dashboard Cite

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

show abstract

Performance of different microbial cultures in potentially probiotic and prebiotic yoghurts from cow and goat milks

Cited by 55 publications

References 45 publications

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Healthy chocolate enriched with probiotics: a review

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Contact Info

Product

Resources

About