Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from Lactarius volemus Fr. using three probiotics

Abstract

Polysaccharide extracts (0.05~0.15% w/w) from Lactarius volemus Fr. were used as growth factors and were incorporated into three different probiotic yoghurts. Yoghurts with polysaccharide extracts had a significantly improved water-retention capacity and reduced pH (P < 0.05). Polysaccharide extracts also significantly increased the viable count and essential amino acid content in the probiotic yoghurts (P < 0.05). The best sensory properties were achieved with the addition of 0.10% polysaccharide extracts. Our study suggests that polysaccharide extracts from L. volemus Fr. are a highly efficient growth factor for shortening the fermentation period and improving the quality of probiotic yoghurts.

Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract

“…The polyphenol-protein interaction which played an important role in serum separation depends on various factors including proteins and polyphenol nature, temperature, and presence of other bioactive compounds (Vital et al, 2015). However, an improvement of whey separation from the yogurt was reported by addition of Lactarius volemus Fr extract (Huang et al, 2020), Jerusalem artichoke powder (Guo et al, 2018), and mango (Narayana & Gupta, 2013) to the yogurt. Also, in a study by Amirdivani and Baba (2013) that used 2% of the Malaysian and Japanese green tea extracts in yogurt, syneresis was increased during the study, but the groups containing green tea extracts showed less syneresis than control group.…”

Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter

“…The SL cultures containing ST (0.5 × 10 7 CFU mL −1 ) and LB 0.5 × 10 7 CFU mL −1 ), BCS cultures containing BCS (1 × 10 7 CFU mL −1 ), and BCS + SL cultures containing BCS (0.75 × 10 7 CFU mL −1 ) and SL (0.25 × 10 7 CFU mL −1 ). Yoghurts were prepared according to the protocol in our previous study (Huang et al ., 2020). During the period of fermentation of 0, 2, 4 and 6 h, yoghurts were collected for further measurements.…”

Potential Applications of Lilium Plants in Cosmetics: A Comprehensive Review Based on Research Papers and Patents

“…Studies have shown that plant-derived polysaccharides have many potential biological activities, such as bacteriostasis; the promotion of wound healing; and antioxidation, antitumor, anti-inflammatory, and antiaging activities [ 37 ]. Polysaccharides contain many hydroxyls and polar groups, which can form hydrogen bonds with water molecules, leading to strong water retention characteristics [ 52 , 53 , 54 ]. Polysaccharides are one of the richest carbohydrate components in a lily, accounting for 10–36% of the bulb dry weight [ 55 , 56 , 57 ].…”