The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt

Cartasev, Anatoli; Valeriu, Rudic

doi:10.19261/cjm.2017.440

Cited by 8 publications

(7 citation statements)

References 12 publications

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“…The apparent viscosity (AV) of FCM and FCM-SKD was measured Fungilab viscometer (Fungilab V100002 Alpha Series L, Fungilab Inc., Barcelona, Spain) with stainless steel spindle R2 with rotation speed 100 rpm and expressed by cP. Measurements were made for 1 min at 10 • C [43].…”

Section: Chemical Physicochemical and Rheological Propertiesmentioning

confidence: 99%

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

et al. 2021

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Camel milk and dates are well-known for their great nutritional and therapeutical benefits. Therefore, the study aimed to combine the benefits of fermented camel milk (FCM) and Sukkari date (SKD) in a naturally sweetened FCM. Six treatments of FCM using ABT-5 cultures with 0, 5, 7.5, 10, 12.5, and 15% SKD were carried out. Chemical, physicochemical, rheological properties were studied, while organoleptical attributes and probiotic strains viability were monitored during cold storage (4 °C) up to 15 days. Results showed that fortification with SKD increased total solids (TS), ash, dietary fiber, and carbohydrate content compared to plain FCM. Water holding capacity (WHC) values increased with low and medium SKD levels then decreased with high SKD levels. Minerals such as K, P, Mg, Zn, Fe, and Cu were significantly increased, while Na was significantly decreased. Increased SKD levels in FCM resulted in significant increases in total phenolic content (TPC), total flavonoids (TF), total flavonols (TFL), and antioxidant activity (AOA). Instrumental color analysis exhibited a significant change in L*, b*, BI, and ∆E due to adding SKD in a dose-dependent manner. The viability of Streptococcus thermophiles, Lactobacillus acidophilus, and Bifidobacterium bifidum was increased by adding low and medium SKD levels, resulting in a higher number than the accepted threshold for a probiotic effect. Adding 10 and 12.5% SKD recorded the best-balanced flavor score at the beginning and after up to 15 days of storage, respectively. Conclusively, the current study revealed that fortification with SKD at 7.5–12.5% improved the nutritional quality without adverse effects on the technological, organoleptic characteristics, and probiotics viability and provided acceptable, nutritious, and healthy benefits to FCM.

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Section: Chemical Physicochemical and Rheological Propertiesmentioning

confidence: 99%

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

et al. 2021

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“…No difference was observed between titratable acidity between samples. In additional, the use of EPS starter culture increase the apparent viscosity that improve the consistency of yoghurt due to microstructure formation where EPS binds free water with the lipid and protein complexes of the product [19,20].…”

Section: Resultsmentioning

confidence: 99%

Identification, characterization and industrial utilization of autochthonous strains of Streptococcus thermophilus isolated from Moldavian raw milk and dairy products of spontaneous fermentation

Cartasev¹

2018

Ukr. food j.

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Introduction. Lactic acid bacteria with known metabolic properties contribute to the sensory characteristics of the products, to their quality and safety. The limited number of highly biotechnologically available strains and the constant risk of bacteriophage attacks justify the continued searching for new strains.Materials and methods. Identification of thermophilic lactic acid bacteria was performant on the basis of phenotypic properties and using molecular methods -RAPD-PCR and FTIR spectroscopy. Antagonistic activity of selected strains was carried out by diffusion method. Starter culture and samples of yoghurt were manufactured according to the traditional technology.Results and discussion. Selected strains of S. thermophilus are characterized by intense acidification of the milk for 3-4 hours, developing a milk acidity between 65-74 °T, forming a homogeneous, compact, dense coagulum, which ensures its firm consistency. The strains S. thermophilus strains CNMN-LB-50 and CNMN-LB-51 are capable of synthesizing exopolysaccharides (EPS).The antagonistic activity against pathogenic microorganisms of strains of is high. The inhibition range varies between 16 and 18 mm from Escherichia coli. and 19-21 mm to Staphylococcus aureus, which inhibits the development of intestinal infections and prevents the development of pathogens in fermented milk samples. The maximum yeld of EPS synthesized at suboptimal temperature of 32 °C is 19.4% higher than at the optimal temperature for this process (40 °C) for S. thermophilus CNMN-LB-50 strain and 23, 8% for S. thermophilus CNMN-LB-51 strain. To stimulate the synthesis of EPS under industrial conditions in the manufacture of fermented milk products without altering the temperature, the nutrient medium should be supplemented with sucrose in an amount of 8%.Conclusions. It is possible obtaining from the microflora of raw milk and dairy products of spontaneous fermentation the autochthonous strains of lactic bacteria with valuable biotechnological properties, intended for use in the composition of starter cultures for the production of fermented milk products.

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“…They can improve the texture, viscosity, and the rheological charteritics of yogurt effectively, ensure the formation of a denser and more uniform structure and consistency of yogurt products. This fact can be explained, apparently, the formation by bifidobacteria of exopolysaccharide (EPS), which can act as thickeners and stabilizers [13]. We produced fermented milk products soured by unirradiated live probiotic mixtures as control samples.…”

Section: Discussionmentioning

confidence: 99%

Relevance of application of irradiated starter cultures to production of fermented milk products

et al. 2020

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Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

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The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt

Cited by 8 publications

References 12 publications

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

Incorporation of Sukkari Date in Probiotic-Enriched Fermented Camel Milk Improves the Nutritional, Physicochemical, and Organoleptical Characteristics

Identification, characterization and industrial utilization of autochthonous strains of Streptococcus thermophilus isolated from Moldavian raw milk and dairy products of spontaneous fermentation

Relevance of application of irradiated starter cultures to production of fermented milk products

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