The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Andriani, Ria Dewi; Rahayu, Premy Puspitawati; Apriliyani, Mulia Winirsya

doi:10.21776/ub.jitek.2020.015.01.2

Cited by 4 publications

(4 citation statements)

References 9 publications

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“…The acidity of fermented milk is caused by the breakdown of lactose by lactic acid bacteria. The total titrated acid was determined by acid-base titration to measure the total acid concentration (Andriani et al, 2020). The titratable acidity of fermented milk results from this study is almost the same as research conducted by (Susmiati et al, 2022), and Melia et al (2021).…”

Section: Titratable Aciditysupporting

confidence: 57%

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

Mayasari,

Oktavia,

Juliyarsi

et al. 2024

AAVS

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Porang flour (Amorphophallus oncophyllus) contains glucomannan that functions as a thickener and stabilizer with the potential as a prebiotic. This study aimed to determine the effect of adding porang flour on physicochemical properties with total lactic acid bacteria and sensory of Levilactobacillus brevis of fermented goat milk DSM02. The addition of porang flour is A (0%), B (0.25%), C (0.50%), D (0.75%), and E (1%). The parameters observed in this study were total titrated acid, pH, dietary fiber content, water content, protein content, viscosity, total lactic acid bacteria, and organoleptic tests. The results showed that adding porang flour to fermented goat milk significantly (P<0.05) decreased the total lactic acid bacteria total titrated acid increased the pH value, dietary fiber content, water content, viscosity, texture value, and color value. Still, it had no significant effect (P>0.05) on protein content, sensory value of taste, and flavor. The study concludes that adding 0.25% porang flour (B) yields the most favorable results. This treatment resulted in a total titrated acid of 1.21%, a pH value of 4.10, a dietary fiber content of 0.18%, a moisture content of 84.33%, a protein content of 2.77%, and a total viscosity of 6.114 cP. Additionally, the fermented goat milk with Levilactobacillus brevis had a lactic acid bacteria count of 19.00 x 10 9 CFU/ml, and it was well-liked by the panelists of sensory evaluation. Adding flour to fermented milk still contains lactic acid bacteria that qualify for probiotics, so it can be recommended as a functional food.

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Section: Titratable Aciditysupporting

confidence: 57%

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

Mayasari,

Oktavia,

Juliyarsi

et al. 2024

AAVS

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“…A previous study showed that the fermentation process, which results from the accumulation of acids from LAB, lowers the pH level. Protein is used to promote the growth of LAB, which use lactose as a carbon source and produce lactic acid as a metabolite, which lowers the pH level [30].…”

Section: Physicochemical and Proximate Composition Of Fermented Skimm...mentioning

confidence: 99%

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

Shabbir,

Al-Asmari,

Saima

et al. 2023

Microorganisms

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A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult’s moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe2+/L), TPC (5.97 ± 0.29 mg GAE/mL), and TFC (3.59 ± 0.17 mg GAE/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.

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“…Probiotics from the lactic acid bacteria (LAB) have been incorporated into a wide variety of functional foods; this is to increase the nutritional value and health benefits of these foods. Results from in vitro and in vivo assays suggest that probiotics can be used to help lower cholesterol levels and prevent metabolic syndrome (Li et al 2019;Andriani et al 2020). To fully examine their health effects in the human body, LAB should be viable, present in high numbers, and be able to colonize the gastrointestinal (GI) tract (Nuraida et al 2011;Maryati et al 2016).…”

Section: Introductionmentioning

confidence: 99%

“…Pediococcus and Lactobacillus have been identified as among the LAB genera with probiotic characteristics. Lactobacillus species, such as L. casei strain Shirota, L. casei strain Zhang (Wang et al 2013), L. rhamnosus (Koskenniemi et al 2011), L. paracasei, L. plantarum (Buntin et al 2017, and L. casei strain AP (Afidah et al 2019), have been shown to function as probiotics. Meanwhile, P. pentosaceous K23-3 is an example of a Pediococcus strain shown to have probiotic properties (Shin et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Short Communication: Detection and expression analysis of the bile salt hydrolase gene in Pediococcus and Lactobacillus

et al. 2020

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Abstract. Widodo, Nuratri Y, Sukarno AS, Ahyuningsih TD. 2020. Short Communication: Detection and expression analysis of the bile salt hydrolase gene in Pediococcus and Lactobacillus. Biodiversitas 21: 5901-5905. Bile salt hydrolase (BSH) has been considered an important enzyme that is produced in response to bile stress. The bsh gene reportedly encodes BSH in lactic acid bacteria. Thus, the aim of this study was to detect and measure the changes in bsh gene expression in Pediococcus pentosaceus M103, Lactobacillus casei AP, Lactobacillus casei AG, and Lactobacillus paracasei M104. A BSH primer was used in amplifying the bacterial genomic DNA, and the obtained amplicon was then sequenced and analyzed in order to detect genes homologous to bsh. Changes in expression levels were measured in three concentrations of bile salts: 0.1%, 0.3%, and 0.5% (w/v). The BSH primer produced amplicons 850 to 950 kb in length. Amino acid sequences from the amplicons were determined to be similar to the product sequence of BSH. The level of expression of the bsh gene was altered in every concentration of bile salts in the growth medium with bsh genes from P. pentosaceus M103 were induced by bile salts at concentrations of 0.1% and 0.3% (w/v). We conclude that P. pentosaceus M103 may make suitable probiotic candidates that can tolerate conjugated bile acids.

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The Effect of Probiotic in Milk Fermentation Towards Decreasing Cholesterol Levels: in Vivo Studies

Cited by 4 publications

References 9 publications

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus

Short Communication: Detection and expression analysis of the bile salt hydrolase gene in Pediococcus and Lactobacillus

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