Ropy exopolysaccharide‐producing <i>Bifidobacterium longum</i> YS108R as a starter culture for fermented milk

Yang, Bo; Stanton, Catherine; Ross, R. Paul; Zhao, Jianxin; Zhang, Hao; Chen, Wei

doi:10.1111/ijfs.13932

Cited by 8 publications

(7 citation statements)

References 37 publications

(42 reference statements)

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“…Decreasing pH and disulfide bonds can lead to casein aggregation and result in gel formation [22]. These results are consistent with those of Yan et al [7], who found that viscosity increased when Lactobacillus bulgaricus, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum were used together.…”

Section: Viscositysupporting

confidence: 90%

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Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

Son

Jung

et al. 2023

Nutrients

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The fermentation and quality characteristics of yogurt were investigated according to the inoculation concentration of Bifidobacterium longum. The total sugar content of yogurt decreased as the fermentation time increased, and with an increased concentration of B. longum treatment the fermentation time decreased rapidly. As fermentation progressed, the lactose content decreased rapidly at the beginning and gradually decreased as the pH decreased. Depending on the B. longum treatment concentration, the lactose content varied from 0.29 ± 0.01 to 0.47 ± 0.01% and was 0.5% or less in all experimental groups. The experimental group inoculated with 0.0015% of B. longum displayed the best results in all categories, including pH, total acidity, lactic acid content, solid non-fat content, and total lactic acid bacteria count, which are factors that determine the quality of yogurt. In summary, the experimental group inoculated with 0.0015% of B. longum was determined to be the highest quality yogurt.

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Section: Viscositysupporting

confidence: 90%

“…thermophilus, and Bifidobacterium longum together has higher viscosity than separately fermented, respectively. Additionally, specific exopolysaccharide (EPS) producing bifidobacterial could improve the quality of fermented milk products, including physicochemical properties, as well as endowing products with health benefits [7].…”

Section: Introductionmentioning

confidence: 99%

Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

Son

Jung

et al. 2023

Nutrients

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“…Furthermore, the highest apparent viscosity in all stirred yogurts was 1.7 Pa.s in Guénard-Lampron’ study [ 42 ], which was less than that of this study. Differences in apparent viscosity of yogurt made from EPS-producing strains could be attributed to differences in the number and the molecular characteristics of EPS and their ability to interact with proteins [ 43 ]. Kumar [ 44 ] showed that the apparent viscosity of dairy products decreased when the speed increased during agitation.…”

Section: Resultsmentioning

confidence: 99%

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Zhao

Liang

2022

Foods

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This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.

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“…Apparent viscosity was determined according to Yan et al [ 39 ] with modification. The apparent viscosity was measured with an NDJ-5S digital viscometer (Shanghai Drawell Scientific Instrument Co., Ltd., Shanghai, China) using spindle No.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

Hoxha

Evstatieva

Nikolova

2023

Foods

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The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of Kluyveromyces lactis, Kluyveromyces marxianus, and Saccharomyces cerevisiae. The strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 directly inhibited Escherichia coli. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with L. delbrueckii subsp. bulgaricus KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health.

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Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Cited by 8 publications

References 37 publications

Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

Fermentation and Quality Characteristics of Yogurt Treated with Bifidobacterium longum

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

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