Probiotic Fermented Milk with Collagen

Znamirowska, Agata; Szajnar, Katarzyna; Pawlos, Małgorzata

doi:10.3390/dairy1020008

Cited by 15 publications

(14 citation statements)

References 31 publications

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“…Moreover, extending the storage time to 21 days resulted in the highest increase in lactic acid concentration in samples fermented by L. casei compared to the other fermented milk samples. A similar correlation was shown by Znamirowska et al [ 40 ], and according to Kavaz and Bakirci [ 41 ], the amount of lactic acid in probiotic yogurts increases with storage time. In a study performed by Shori et al [ 42 ], the addition of fish collagen increased the initial titratable acidity (TA%) by about 0.2% lactic acid equivalent.…”

Section: Resultssupporting

confidence: 85%

“…A study by Znamirowska et al [ 40 ] of cow’s milk fermented by L. rhamnosus similarly showed higher pH values in milk with collagen hydrolysate compared to control samples during 21-day storage. A study by Dimitrellou et al [ 15 ] found that probiotic yogurts obtained from goat’s milk at 21 days of refrigerated storage had higher acidity (pH = 3.88) compared to those obtained from cow’s milk (pH = 3.98).…”

Section: Resultsmentioning

confidence: 98%

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Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

Szopa

Pawlos

Znamirowska-Piotrowska

2023

Molecules

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Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source of probiotics. This study aimed to evaluate the possibility of using different doses of collagen and collagen hydrolysate in the production of probiotic goat’s milk fermented by four monocultures: Lacticaseibacillus casei 431® Lactobacillus acidophilus LA- 5®, Lacticaseibacillus paracasei LP26, and Lacticaseibicillus rhamnosus Lr- 32®. A total of 20 experimental groups were prepared, including control groups (without additives), and due to the added probiotic (Lacticaseibacillus casei, Lactobacillus acidophilus, Lacticaseibacillus paracasei, and Lacticaseibacillus rhamnosus), various collagen doses (1.5% and 3.0%) and collagen types (hydrolysate and bovine collagen). Physicochemical, organoleptic, and microbiological characteristics were evaluated after 1 and 21 days of cold storage. The applied additives increased the acidity of the milk even before fermentation. However, milk with bovine collagen and hydrolysate had a higher pH value after fermentation than control milk. The study showed higher than 8 log cfu g−1 viability of probiotic bacteria in goat’s milk products during storage due to the proper pH, high buffering capacity, and rich nutrient content of goat’s milk. The best survival rate was shown for the L. casei strain after 21 days in milk with collagen protein hydrolysate. Moreover, collagen in milk fermented by L. rhamnosus decreased syneresis compared to its control counterpart. The addition of collagen, especially the hydrolysate, increased the gel hardness of the fermented milk. The collagen additives used in the milk, both in the form of hydrolysate and bovine collagen, caused a darkening of the color of the milk and increased the intensity of the milky-creamy and sweet taste.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 98%

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

Szopa

Pawlos

Znamirowska-Piotrowska

2023

Molecules

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“…rhamosus were determined according to the method of Lima et al [ 22 ]. The inoculation was done by the plate method using MRS agar (Biocorp, Warszawa, Poland) and then incubated anaerobically with GENbox anaer (Biomerieux, Warszawa, Poland) in a vacuum desiccator at 37 °C for 72 h [ 23 ]. The colonies were counted using a colony counter (TYPE J-3, Chemland, Stagard Szczeciński, Poland).…”

Section: Methodsmentioning

confidence: 99%

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

Kowalczyk

Znamirowska

Buniowska

2021

Foods

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The aim of the study was to assess the effect of the addition of inulin and the replacement of part of the inulin with apple fiber on the physicochemical and organoleptic properties of ice cream. Moreover, the survival of Bifidobacterium animalis ssp. Lactis Bb-12 and Lactobacillus rhamnosus was studied in sheep milk ice cream. There was no effect of the apple fiber and the type of bacteria on the number of bacteria in the probiotics after fermentation. As a result of freezing, in the mixture containing Bifidobacterium animalis ssp. Lactis Bb-12, there was a significant reduction in the bacteria from 0.39 log cfu g−1 to 0.46 log cfu g−1. In all of the ice cream on the 21st day of storage, it exceeded 10 log cfu g−1, which means that the ice cream retained the status of a probiotic product. The Lactobacillus rhamnosus ice cream showed a lower yellow color compared to the Bifidobacterium Bb-12 ice cream. The overrun of the sheep’s milk ice cream was within the range of 78.50% to 80.41%. The appearance of the sheep’s milk ice cream is influenced significantly by the addition of fiber and the type of bacteria and the interaction between the type of bacteria and the addition of fiber, and storage time and fiber.

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“…Continuing discussion on probiotic foods, adding collagen hydrolysate and açaí pulp improved the viscosity of milk beverages containing cheese whey, according to Rigoto et al [ 106 ]. Znamirowska and colleagues showed that collagen protein hydrolysate is able to increase gel hardness and reduce syneresis, as well as improve Bifidobacterium Bb-12 survival during storage [ 107 ].…”

Section: Proteinsmentioning

confidence: 99%

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

Koczoń

Josefsson²,

Michorowska

et al. 2022

Polymers

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Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.

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Probiotic Fermented Milk with Collagen

Cited by 15 publications

References 31 publications

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber

The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications

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