PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba

Mukisa, Ivan Muzira; Birungi, Shamim Warugaba

doi:10.15414/jmbfs.2018.7.4.343-347

Cited by 4 publications

(5 citation statements)

References 23 publications

(33 reference statements)

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“…rhamnosus yoba 2012 to lactic acid [32]. These changes were similar to trends observed by Mukisa and Birungi [33] in dairy yogurt containing bananas. The changes in pH were also in agreement with Kort et al [7] who reported a reduction in pH during fermentation by S. thermophilus and Lb.…”

Section: B Changes In Acidity Of the Soy-soursop Drink During Ferment...supporting

confidence: 86%

“…The pH of the yogurt containing 15% soursop after 24 h was lower than 4.2, which is the minimum recommended pH by the Uganda Standards and East African Standards for yogurts [34]. Other researchers also reported an increase in titratable acidity and a decrease in pH in yogurt with added fruits [33], [35].…”

Section: B Changes In Acidity Of the Soy-soursop Drink During Ferment...mentioning

confidence: 99%

“…The acidity values are in agreement with the maximum levels of acid production observed when using Lb. rhamnosus yoba 2012 in the fermentation of dairy yogurt containing banana [33].…”

Section: B Changes In Acidity Of the Soy-soursop Drink During Ferment...mentioning

confidence: 99%

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Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Nanyondo,

Byakika,

Mukisa

2023

EJFOOD

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There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, and 15%. The mixtures were pasteurized at 85 °C for 15 s, cooled, inoculated with a starter and incubated at 45 °C for 24 h. Samples were taken at 0, 2, 4, 6 and 24 hours for analysis of pH, acidity, and Lb. rhamnosus yoba 2012 counts. Consumer acceptability and willingness to purchase were determined after 24 h of fermentation. The most acceptable sample was analyzed for nutritional composition. Lb. rhamnosus grew in the soy-soursop yogurt up to 8.1-9.3 log cfu/mL. The highest cell growth was observed in yogurt containing 5% soursop whereas the lowest was observed in yogurt containing 15% soursop. Yogurt pH reduced to 3.9-4.4, with 15% soursop having the lowest pH (p<0.05). Titratable acidity increased to 0.6%-0.9% lactic acid. All the yogurts were accepted although those containing 15% soursop had the lowest scores (5 = neither like nor dislike). There were no yeasts, molds or coliforms detected during the 21 days of cold storage (4 ℃) of all the yogurt. Therefore, adding soursop to soymilk produces a satisfactory probiotic soy-soursop yogurt.

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Section: B Changes In Acidity Of the Soy-soursop Drink During Ferment...supporting

confidence: 86%

Section: B Changes In Acidity Of the Soy-soursop Drink During Ferment...mentioning

confidence: 99%

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Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Nanyondo,

Byakika,

Mukisa

2023

EJFOOD

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“…of 10 8 -10 9 CFU ml -1 (Lani et al, 2022). L. rhamnosus reached 10 7 -10 9 CFU ml -1 in the fermented banana juice (Mukisa and Birungi, 2018). Probiotics from pure pineapple juice fermented by Bifidobacterium lactis and Lactobacillus spp.…”

Section: Discussion Discussion Discussionmentioning

confidence: 88%

Application of fruit juice for proliferation of Bacillus to control fungal phytopathogens

Tran

Nguyen³

et al. 2023

Not Bot Horti Agrobo

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Plant-based media have recently been of interest as potential natural media for microbial culture. This study was conducted to apply inexpensive and available fruits to culture Bacillus antagonizing three fungal phytopathogens including Phytophthora capsici GTC 2.6.1, Rhizoctonia solani GTC 2.7.1, and Sclerotium rolfsii GTC 2.9.1. The results showed that the juice media of dragon fruit, Cavendish banana, watermelon, pineapple, and MT1 seedless guava could all be used to culture two screened antagonistic Bacillus strains including B08 and B18. Surveys on the media from watermelon juice indicated that juice concentration (based on mass of fruit pulp), initial pH, concentration of traditional medium added to the juice medium had different effects on the growth of two strains of Bacillus sp. B08 and B18. These preliminary results demonstrated the potential application of the juice in biomass production of antagonistic Bacillus strains. This approach is certainly safe for the environment and has the potential to improve fruit consumption and reduce the cost of microbial fertilizer production, so it needs more research attention.

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“…A decrease in L. paracasei was observed in the absence of GBP. A fruit-based probiotic yogurt using ripe banana (0%, 5%, 7.5%, and 10%) and L. rhamnosus was also developed by Mukisa and Birungi (2018). Banana accelerated the yogurt acidification rate to pH = 4.4−4.5 and acidity to 0.60%−0.67% in 24 h, compared with the prepared control samples (reached in 32 h).…”

Section: Prebiotic Sourcementioning

confidence: 99%

Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector

Mostafa

2021

Journal of Food Science

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Bananas (Musaceae) are one of the world's most common fruit crops and the oldest medicinal plants that are used to treat a variety of infections. There has been recent interest in elucidating the efficiency of the naturally active ingredients, particularly the antimicrobials, in this plant. This review begins with a short background of the banana plant and its cultivars as well as a brief description of its parts. Different experimental tests of the antimicrobial effects and the responsible bioactive compounds of the banana part extracts are then elaborated. A variety of recent and evolving applications of banana parts in the development of functional bakery, dairy, beverage, and meat products as a wheat substitute, fiber/prebiotic source, fat/sucrose substitute, and natural antioxidant are also discussed. Finally, the recent challenges and opportunities presented by different banana parts in creating bio-packaging materials and bactericidal nanoparticles are addressed. This plant contains a variety of antimicrobial substances, including dopamine, gentisic acid, ferulic acid, lupeol, and 3-carene. However, few studies have been conducted on its use as a bio-preservative in food products; it should also be seen as a natural source of both antimicrobial and antioxidant agents. It offers a potentially simple eco-friendly alternative to antibacterial and fungicidal agents rather than chemicals. Low cost, reliable methods for purifying these compounds from banana waste could be useful for food storage and creating more value-added bio-packaging products for perishable food goods.

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PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba

Cited by 4 publications

References 23 publications

Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Application of fruit juice for proliferation of Bacillus to control fungal phytopathogens

Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector

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