Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts

Maragkoudakis, Petros A.; Miaris, Christos; Rojez, Pavel; Manalis, Nikos; Magkanari, Flora; Kalantzopoulos, George; Tsakalidou, Effie

doi:10.1016/j.idairyj.2004.12.013

Cited by 75 publications

(49 citation statements)

References 18 publications

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“…L. casei AST18 exerted no significant influence on the pH of fermented milk, and the post-acidification effect of L. casei AST18 was low . However, use of several other LAB strains in fermented milk caused significantly decreased pH during cold storage of the products [Maragkoudakis et al, 2006;Casarotti et al, 2014;Mirlohi et al, 2014]. These differences could be attributed to the different types and combination of starters used for fermented milk making by these researchers.…”

Section: Microbiological and Physicochemical Analyses Of Fermented Milkmentioning

confidence: 95%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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Lactobacillus plantarum SKT109 was isolated and identifi ed from Tibet Kefi r, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defi ned medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purifi ed, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of fi lm by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS--producing strain improved the rheology of the fermented milk without causing post-acidifi cation during storage. Particularly, L. plantarum SKT109 improved the fermented milk fl avor by increasing the concentration of characteristic fl avor compounds and eliminating those with dis gusting fl avors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.

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Section: Microbiological and Physicochemical Analyses Of Fermented Milkmentioning

confidence: 95%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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“…In low-fat cheese, texture may be improved by the application of exopolysaccharide (EPS)-producing starter cultures (34). In fermented milks and yogurts containing probiotic microbes, off-flavor problems may appear due to undesired metabolic activities (99,152). Furthermore, the success of the replace-ment or addition of the desired probiotic strain in mixedculture fermentation may largely depend on the interaction of this strain with the other strains in the starter culture (64).…”

Section: Mixed-culture Food Fermentations-industrial Practice and Chamentioning

confidence: 99%

“…In general, high numbers of viable probiotic bacteria are desired in these products at the moment of consumption. Typically between 5 and 8 logs CFU per gram of product is considered acceptable (99). Therefore, the growth, survival, and activity of the probiotic strain in the product environment are of key importance, and these traits are influenced both by specific environmental conditions (35,152) and by interactions with the starter organisms (72,99).…”

Section: Mixed-culture Food Fermentations-industrial Practice and Chamentioning

confidence: 99%

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Sieuwerts

Bok

Hugenholtz

et al. 2008

Appl Environ Microbiol

258

178

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3Fermentation, the microbial degradation of organic compounds without net oxidation, is an important process in the global carbon cycle and is also exploited worldwide for the production and preservation of food. It is one of the oldest food-processing technologies known, with some records dating back to 6,000 B.C. (50). The link between food and microbiology was laid by Pasteur, who found that yeasts were responsible for alcoholic fermentation (106). Since that discovery, scientific and industrial interests in food microbiology started to grow and continue to increase today. The number of food products that rely on fermentation in one or more steps of their production is tremendous. They form an important constituent of the daily diet and rank among the most innovative product categories in the food industry.Most of the important microorganisms applied in the production of fermented foods have been studied for decades, yielding a wealth of information on their physiology and genetics in relation to product functionalities, such as the development of flavor, taste, and texture. The recent emergence of genomics has opened new avenues for the systematic analysis of microbial metabolism and the responses of microorganisms to their environment. Additionally, genomics has boosted research on important food microbes (22,90,93). Much of this research focuses on the performance of a single strain, including its interactions with the food matrix. However, food fermentations are typically carried out by mixed cultures consisting of multiple strains or species. Population dynamics play a crucial role in the performance of mixed-culture fermentations, and for many years, studies on mixed-culture food fermentations have focused on analyzing population dynamics using classical and molecular methods. Many of these studies are mainly descriptive, and relatively little is known about the mechanisms governing population dynamics in general and the molecular interactions that occur between the consortium members in particular. The availability of genome sequences for several species that are of industrial importance as well as technological advances in functional genomics enable new approaches to study food microbiology beyond the single species level and allow an integral analysis of the interactions and metabolic activity in mixed cultures.Here we review the current knowledge on important food fermentation processes, focusing on the bacterial interactions.In addition, we illustrate how genomics approaches may contribute to the elucidation of the interaction networks between microbes, including interactions with the food environment. This information may find application in the industry through rational optimization and increased control over mixed-culture fermentations.

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“…Segundo estes autores, é recomendado que a quantidade de microrganismos inoculados seja a mesma desejada no produto final, devido ao baixo desenvolvimento das bifidobactérias no leite. Além da quantidade inoculada, a viabilidade de bactérias probióticas em iogurtes pode também ser dependente da cultura utilizada, da interação entre outras espécies presentes, da presença de oxigênio dissolvido, do tipo de matéria-prima empregada (MARAGKOUDAKIS et al, 2006;SHAH, 2000), como por exemplo, soro em pó (KAILASAPATHY; SUPRIADI, 1996), entre outros. Portanto, a manutenção da contagem de células viáveis probióticas no produto fermentado poderia ter sido influenciada pelo uso da cultura mista adicionada.…”

Section: Análise Físico-químicaunclassified

Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos

et al. 2008

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ResumoBebida láctea (amostra 1), com 70 % de leite e 30 % de soro de queijo, e leite fermentado (amostra 2), com 100% de leite, adicionados de Lactobacillus acidophilus La-5, Bifidobacterium Bb-12 e Streptococcus thermophilus, foram avaliados quanto à composição físico-química, contagem de células viáveis de bactérias probióticas e medidas reológicas, nas temperaturas de 2,0 ± 0,1ºC; 4,0 ± 0,1 ºC; 6,0 ± 0,1 ºC e 8,0 ± 0,1 ºC. A adição de soro resultou em uma bebida láctea com menores teores (p < 0,05) de sólidos totais (18,08 ± 0,08 % m/m), proteínas (2,23 ± 0,10 % m/m), lipídios (1,91 ± 0,02 % m/m) e valor calórico (79,27 ± 0,37 Kcal/100 g), quando comparados aos teores apresentados no leite fermentado, respectivamente iguais a 19,44 ± 0,02 % m/m; 2,80 ± 0,23 % m/m; 3,03 ± 0,08 % m/m e 90,47 ± 0,53 Kcal/100 g. Já, os teores de cinzas, carboidratos, acidez e pH da bebida láctea e do leite fermentado não diferiram (p > 0,05). De acordo com a legislação brasileira, a bebida láctea e o leite fermentado foram considerados probióticos (> 10 6 UFC/mL). As duas amostras (1 e 2) comportaram-se como fluidos pseudoplásticos, confirmando o comportamento não-Newtoniano e apresentaram tixotropia. Os valores para a energia de ativação foram iguais a 1,89 Kcal.mol

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Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts

Cited by 75 publications

References 18 publications

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos

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