scholarly journals Viability of probiotic bacteria in bioyogurt with the addition of honey from Jataí and Africanized bees

2018 ◽  
Vol 53 (2) ◽  
pp. 206-211 ◽  
Author(s):  
Luciana Albuquerque Caldeira ◽  
Érika Endo Alves ◽  
Antonia de Maria Filha Ribeiro ◽  
Vicente Ribeiro Rocha Júnior ◽  
Alciane Batista Antunes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Favorable Effect ◽  
Powdered Milk ◽  
Cell Counts ◽  
Randomized Design ◽  
Africanized Bees

Abstract: The objective of this work was to evaluate the viability of probiotic bacteria in bioyogurt with the addition of honey from Africanized and Jataí bees, in different concentrations. To prepare the fermented milk, reconstituted powdered milk and lactic acid starter culture were used. The bioyogurt was evaluated at 0, 7, 14, 21, 28, and 35 days of storage. Analyzes of pH, titratable acidity, and selective count of the Lactobacillus acidophilus LA-5 and Bifidobacterium BB-12 microorganisms were carried out. Counting was done, respectively, on MRS agar, in aerobiosis, and MRS-LP agar, in anaerobiosis, with plates incubated at 37°C for 72 hours. Treatments were arranged in a completely randomized design in split plot, with five treatments: without honey; 5 and 10% honey from Africanized bees, and 5 and 10% honey from Jataí bees. Storage times were evaluated in the split plots. In all treatments, bioyogurt showed counts of 107 CFU g-1 lactic acid bacteria. Probiotic cultures remained viable for 35 days under refrigeration (2-4°C). The interaction between the variation factors affected the probiotic concentration in the bioyogurt. The honeys have a favorable effect on the cell counts of the evaluated microorganisms.

Properties of Labneh-Like Product Manufactured Using Enterococcus Starter Cultures as Novel Dairy Fermentation Bacteria

1988 ◽  
Vol 51 (5) ◽  
pp. 386-390 ◽  
Author(s):  
Y. A. EL-SAMRAGY ◽  
E. O. FAYED ◽  
A. A. ALY ◽  
A. E. A. HAGRASS
Keyword(s):  
Lactic Acid ◽  
Enterococcus Faecalis ◽  
Starter Culture ◽  
Storage Period ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Soluble Nitrogen ◽  
Acid Fermentation

The traditional yogurt starter, i.e. Staphylococcus thermophilus and Lactobacillus bulgaricus, has always been used to bring about the lactic acid fermentation during manufacture of concentrated yogurt known in Egypt as “Labneh”. Different combinations of some strains of Enterococcus faecalis, isolated from Laban Rayeb (a type of fermented milk), in combination with a certain strain of Lactobacillus bulgaricus were used to produce a Labneh-like product. Chemical, microbiological and organoleptic properties of the Labneh-like product were assessed and compared to the characteristics of Labneh processed traditionally by two different dairy plants in Egypt. All treatments showed similar changes during storage at 5 ± 1°C for 28 d. Total solids, fat, titratable acidity and pH values coincided with those of Labneh. Some components increased until the seventh day, i.e. acetaldehyde and diacetyl, while other features, such as the ratio of soluble nitrogen/total nitrogen and tyrosine, increased until the fourteenth day of storage. Thereafter, no marked variations occurred. However, a decrease in tryptophan content of all products occurred during the storage period. Total viable count and count of lactic acid bacteria of Labneh-like product as well as Labneh increased until the end of the second week of storage and then decreased. Coliforms, yeasts and molds and psychrotrophic bacteria were detected in some fresh and stored samples. The starter culture which consisted of 1.5% Enterococcus faecalis 19 and 1.5% Enterococcus faecalis 22 was used successfully to manufacture a Labneh-like product with high acceptability when fresh or refrigerated at 5 ± 1°C.

scholarly journals Pengaruh Kombinasi Starter Kultur Lactobacillus plantarum dan Lactobacillus acidophillus terhadap Karakteristik Mikrobiologis dan Kimiwawi pada Minuman Fermentasi.

2020 ◽  
Vol 1 (2) ◽  
pp. 36-41
Author(s):  
Syachroni ◽  
Fatma Maruddin ◽  
Farida Nur Yuliati ◽  
Andi Nurul Mukhlisah
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fermentation Products ◽  
Fresh Milk ◽  
Randomized Design ◽  
Growth Activity ◽  
Number Of Bacteria ◽  
Total Bacteria

Lactobacillus plantarum and Lactobacillus acidophilus are a probiotic bacteria which can be combined as a starter fermentation products using fresh milk and reconstitution milk as a growth medium. The aim of this study was to determine the combined effect of L. plantarum and L. acidophilus on total bacteria, lactic acid, and pH levels were used as a starter culture fermented milk beverage. The study was designed using a completely randomized design (CRD) 3 treatments (a combination of 1:1, 1:2, and 2:1) with 5 replications. The results showed that the number of bacteria at the level of a combination of 1:1, 1:2, and 2:1 respectively were 8.96±5.80; 8.22±5.80 and 8.72±5.80 (log cfu/ml), lactic acid content were 0.36±0.008 %; 0.41±0.008 %; and 0.49±0.008 %, and the pH were 4.91±0.02; 4.67±0.02; and 4.54±0.02. The best combination of L. plantarum and L. acidophilus bacteria for fermented milk was 1:1 based on the growth activity of lactic acid bacteria and pH.

scholarly journals Production and Quality Evaluation of Yogurts from Composites of Powdered Cow Milk, Soy Milk and Cornstarch

2020 ◽  
pp. 54-67
Author(s):  
C. U. Obiora ◽  
E. C. Igwe ◽  
E. C. Udeagha ◽  
S. N. Orjiakor ◽  
C. S. Anarado
Keyword(s):  
Sensory Evaluation ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Absorption Capacity ◽  
Lactobacillus Bulgaricus ◽  
Cow Milk ◽  
Functional Evaluation ◽  
Soy Milk ◽  
Powdered Milk ◽  
Freeze Dried

This research was carried out to evaluate the appropriate levels of substitution of powdered cow milk with soy milk and cornstarch needed to produce yoghurt, evaluating its quality and potential for acceptance. Powdered cow milk was substituted with soymilk and cornstarch up to 30% to produce yogurt and market sample yogurt was used as control. Each composite blend milk samples was homogenized, pasteurized at 75°C for 5 min, cooled and inoculated with a mixed freeze-dried starter culture containing strains of Streptococcus thermophilus and Lactobacillus bulgaricus at 45°C, fermented for 6 h and cooled to 4˚C. The proximate, chemical, microbial, functional and sensory evaluation of the composite yogurt samples was determined. The yogurt samples were coded ACS-1 to ACS-13 where ACS-13 represent control. The result of the proximate analysis showed that moisture content ranged from 82.04 – 88.71%, protein ranged 2.05 – 6.48%,  fat ranged from 2.14 – 3.62%,  carbohydrate ranged from 4.30 – 9.91% and ash content ranged from 0.53 – 1.48%. The pH ranged from 3.73 – 4.82. For microbial evaluation, the total viable bacteria count ranged from 1.90x107 – 11.60x107, total coliform count ranged from 0.50x107 – 3.90x107. For chemical and functional evaluation, the total solids ranged from 11.28 – 16.96%, titratable acidity ranged from 0.30 – 1.80%, syneresis ranged from 0.00 – 28.33%, water absorption capacity ranged from 0.00 – 75.53% and apparent viscosity ranged from 1337- 4863 cP. For sensory evaluation, yogurt produced with 100% powdered milk (ACS-1) was the most preferred while yogurt sample produced with 50% powdered milk, 30% cornstarch and 20% soy milk (ACS-10) was the least preferred among other yogurt samples. This study revealed the mix ratios of powdered cow milk, soy milk and cornstarch that were acceptable in accordance with yogurt standard and the extent the quality of yogurt was generally accepted with the use of processing adjuncts (soymilk and cornstarch).

scholarly journals Pemanfaatan Blondo sebagai Starter dalam Pembuatan Yogurt

Buletin Palma ◽  
2016 ◽  
Vol 16 (1) ◽  
pp. 66
Author(s):  
JUDITH HENNY MANDEI
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Font Size ◽  
Black Line ◽  
Fermentation Time ◽  
Quality Requirements ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Milk Solids

<p><span style="font-size: medium;">ABSTRAK </span></p><p>Blondo yang diperoleh sebagai hasil samping dari VCO mengandung bakteri Lactobacillus sp. sehingga dapat digunakan sebagai kultur starter dalam pembuatan yogurt. Penelitian bertujuan untuk memanfaatkan blondo dan starter lainnya sebagai starter dalam pembuatan yogurt.  Penelitian dilaksanakan pada bulan Februari sampai November 2013 di Laboratorium Balai Riset dan Standardisasi Industri Manado dan Laboratorium Mikrobiologi Fakultas Perikanan dan  Ilmu Kelautan Unsrat Manado. Penelitian dilakukan dalam beberapa tahap yaitu: fermentasi VCO, pemisahan blondo,  isolasi, identifikasi bakteri asam laktat (BAL), pembuatan kultur starter, pembuatan yogurt dan pengujian mutu yogurt.  Penelitian menggunakan Rancangan Acak Lengkap, perlakuan adalah jenis starter yaitu; starter langsung dari blondo,  isolat (homofermentatif dan heterofermentatif) hasil isolasi blondo, kultur murni (campuran  L. bulgaricus dan S.  thermophilus), dan kultur campuran kering yang mengandung L. bulgaricus, L. acidophilus dan S. thermophilus, dengan  ulangan tiga kali. Parameter yang diuji adalah mutu yogurt (total BAL, abu, protein, lemak, total asam laktat, padatan  susu non lemak, penampakan, bau, rasa,  konsistensi), dan organoleptik. Hasil penelitian menunjukkan bahwa isolat yang diperoleh dari blondo dengan waktu fermentasi 1 hari tidak teridentifikasi adanya BAL homofermentatif maupun  heterofermentatif, dan  isolat yang diperoleh dari blondo dengan waktu fermentasi 2 hari teridentifikasi adanya BAL homofermentatif, diduga adalah bakteri L. delbruecki  subsp. bulgaricus dan L. casei, sedangkan  isolat yang diperoleh dari blondo dengan waktu fermentasi 3 hari teridentifikasi adanya BAL heterofermentatif, diduga L. fermenti. Starter aktif  yang dibuat langsung dari blondo dengan konsentrasi 15, 20, dan 25% bisa dimanfaatkan sebagai starter yogurt, menghasilkan yogurt yang memenuhi syarat mutu SNI 2981:2009, dan secara organoleptik disukai panelis.</p><p>Kata kunci: Kelapa, blondo, starter, yogurt.</p><p> </p><p><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;"><strong>Utilization of Blondo as a Starter in Processing of Yoghurt</strong> </span></p><p><span style="font-size: medium;">ABSTRACT </span></p><p>Blondo is a by product from VCO process contains which Lactobacillus sp. bacteria that can be used as starter culture in the processing of yoghurt. The research aimed to utilize blondo and other starter as a starter of yoghurt processing. The research was conducted from February to November 2013 in the Laboratory of Research and Standardization Industry Manado and Laboratory of Microbiology Faculty of Fisheries and Marine Sciences at Sam Ratulangi University  Manado.  The study was conducted in several stages, which are: fermentation of VCO, blondo separation, isolation, identification of lactic acid bacteria (LAB), the starter sultures processing, producing and quality test of yoghurt. Research used completely randomized design, treatments based on starter types are; starter directly from blondo, isolates (homo-fermentative and heterofermentative) from blondo, pure culture (a mixture of L. bulgaricus and S. thermophilus), and dry mixed culture containing L. bulgaricus, L. acidophilus and S. thermophilus, three times repetition. The tested parameters were the quality of yoghurt (total LAB, ash, protein, fat, total lactic acid, non-fat milk solids, appearance, odor, flavor, consistency), and organoleptic. The results on isolates obtained from blondo showed that one day fermentation time did not show any homofermentative and heterofermentative lactid acid bacterias. Two days fermentation time showed homofermentative lactid acid bacterias assumed L. delbruecki subsp. bulgaricus and L. casei, while 3 days of fermentation  provided heterofermentative Lactic acid bacterias assumed L. fermenti. Actived starter made directly from blondo with  concentration 15, 20, and 25% can be used as a of yoghurt starter, producing yoghurt which complied the quality requirements of SNI 2981: 2009, and preferred by panelists.</p>Keywords: Coconut, blondo, starter, yoghurt.

scholarly journals Storage stability of fermented milk with probiotic monoculture and transglutaminase

2019 ◽  
Vol 37 (No. 5) ◽  
pp. 332-337 ◽  
Author(s):  
Izabela Dmytrow ◽  
Anna Mituniewicz-Małek ◽  
Ziarno Małgorzata ◽  
Jerzy Balejko
Keyword(s):  
Lactobacillus Acidophilus ◽  
Storage Stability ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Bifidobacterium Bifidum ◽  
Microbial Transglutaminase ◽  
Probiotic Bacteria ◽  
Organoleptic Properties ◽  
Organoleptic Characteristics ◽  
Previously Treated

The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the 1st, 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria. The enzyme activity resulted in an significant decrease in the titratable acidity of the experimental products, positively affected viscosity, the viability of probiotic bacteria and the organoleptic properties of fermented milk.

Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea andHelicobacter pyloriactivity

2011 ◽  
Vol 78 (4) ◽  
pp. 396-403 ◽  
Author(s):  
Michael de Vrese ◽  
Holger Kristen ◽  
Peter Rautenberg ◽  
Christiane Laue ◽  
Jürgen Schrezenmeir
Keyword(s):  
Lactic Acid ◽  
Intervention Group ◽  
Eradication Therapy ◽  
Fermented Milk ◽  
Probiotic Bacteria ◽  
Double Blind Study ◽  
Milk Product ◽  
Double Blind ◽  
Milk Products ◽  
Gastrointestinal Complaints

To investigate matrix-specifity of probiotic effects and particularly of the reduction of antibiotics-associated diarrhea, a controlled, randomized, double-blind study was performed, in which 88Helicobacter pylori-infected but otherwise healthy subjects were given for eight weeks either a) a probiotic fruit yoghurt “mild” containingLactobacillus acidophilusLA-5 plusBifidobacterium lactisBB-12,n=30), b) the same product but pasteurized after fermentation (n=29) or c) milk acidified with lactic acid (control,n=29). During week five, aHelicobactereradication therapy was performed.Helicobacteractivity was measured via13C-2-urea breath tests and antibiotic-associated diarrhoea and other gastrointestinal complaints were recorded by validated questionnaires. In intervention group a, b and c the mean number of days with diarrhoea was 4, 10 and 10 (P<0·05), the frequency of episodes 17%, 7% and 27% (n.s.), and the change in total symptoms score before antibiotics treatment was −1·4±1·1, −1·2±1·1, 2·6±1·1 points/four weeks (P<0·05). All milk products decreasedHelicobacteractivity by 18 to 45% without significant differences between groups. The observed decrease inHel. pyloriactivity seems to be not or not only due to probiotic bacteria but (rather) to components of acidified milk (most probably lactic acid). Fruit-yogurt-like fermented milk products with living probiotic bacteria significantly shorten the duration of antibiotics-associated diarrhoea and improve gastrointestinal complaints. Fruit yogurt-like fermented milk is a matrix suitable for probiotic bacteria.

scholarly journals Penambahan Filtrat Tepung Umbi Dahlia (Dahlia variabilis Willd.) sebagai Prebiotik dalam Pembuatan Yoghurt Sinbiotik

2013 ◽  
Vol 15 (2) ◽  
pp. 64 ◽  
Author(s):  
Khabib Khasan Alfaridhi ◽  
Arina Tri Lunggani ◽  
Endang Kusdiyantini
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
National Standard ◽  
Milk Product ◽  
Lactic Acid Level ◽  
Beneficial Effects ◽  
Randomized Design ◽  
Dahlia Variabilis

Yoghurt is a fermented milk product that can provide beneficial effects to the health of consumers. Increasing the quality of yoghurt can be made by combining the benefits of probiotic with prebiotic to produce sinbiotic yoghurt. Inulin is a prebiotic that found in many dahlia tuber (Dahlia variabilis Willd.). Pure inulin were expensive, so the alternative is using dahlia tuber flours filtrate as prebiotic ingredients. This study aimed to examine the addition of Dahlia Tuber Flours Filtrate (DTFF) as a prebiotic in sinbiotic yoghurt making using Lactic Acid Bacteria (LAB) Lactobacillus bulgaricus, Streptococcus termophilus dan Lactobacillus acidopilus as probiotic. This research using Completely Randomized Design (CRD) with 4 concentration treatments DTFF 0%, 3%, 6% and 9% with 3 replications. Observed variables consist of the number of total LAB, lactic acid level, pH and organoleptic attributes (aroma, flavor, consistency and impression). Data the number of total LAB, lactic acid level and pH values ​​were analyzed by ANOVA, continued by Duncan test, while the organoleptic data was analyzed by Mann-Whitney U test with 95% significant level. The results showed that the addition of DTFF significantly affect the increasing of total LAB, lactic acid level, organoleptic assessment and decreasing pH of sinbiotic yoghurt. Sinbiotic yoghurt with 3% of DTFF concentration is most preferred by panelists and required the criteria of Indonesian National Standard (SNI) for yoghurt with enough likely aroma, sour taste/specify and enough thick texture with total LAB 2,4 x 108 CFU/ml, 1.3% lactic acid levels and 4.2. pH. Keywords : prebiotic, probiotic, inulin, dahlia tuber, sinbiotic yoghurt, lactobacillus bulgaricus, streptococcus termophilus, lactobacillus acidopilus

scholarly journals Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir

2020 ◽  
Vol 7 ◽  
Author(s):  
Minke Yang ◽  
Xiaojuan Yang ◽  
Xiaoqu Chen ◽  
Jie Wang ◽  
Zhenlin Liao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Starter Culture ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Good Source ◽  
The Caucasus ◽  
Metagenome Analysis ◽  
Soybean Isoflavone ◽  
Pure Milk ◽  
Insight Into

Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation with the highest capacity of isoflavone biotransformation, was successfully produced, and the metagenomics composition of soymilk or milk fermented using these kefir cultures was investigated. The metagenome analysis showed that the microbiota of kefir in M-K (milk inoculated with kefir), SM-K (equal volumes of soymilk and milk inoculated with kefir), and S-K (pure milk inoculated with kefir) were related to the addition of soymilk or not. Furthermore, the HPLC chromatogram revealed that Guixia 2 (Guangzhou, China) may be a good source of soymilk kefir fermentation due to its high isoflavone aglycone content (90.23 ± 1.26 μg/g in daidzein, 68.20 ± 0.74 μg/g in genistein). Importantly, the starter culture created by adding 1.5 g probiotics (Biostime®, Guangzhou, China) to Chinese kefir showed a significant increase in the levels of isoflavone aglycones (72.07 ± 0.53 μg/g in isoflavone aglycones). These results provided insight into understanding the suitable soybean cultivar and starter cultures, which exhibit promising results of isoflavone biotransformation and flavor promotion during soymilk kefir fermentation.

scholarly journals Production of acidophilus milk enriched with purees from colored sweetpotato (Ipomoea batatas Linn.) varieties

2006 ◽  
pp. 70-85
Author(s):  
Rodney Perez ◽  
Julie Tan
Keyword(s):  
Ipomoea Batatas ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Proximate Analysis ◽  
Antagonistic Effect ◽  
Beneficial Effects ◽  
Milk Fermentation ◽  
Product Acceptability ◽  
Health Promoting

Probiotic foods and drinks are becoming more popular nowadays. Probiotic foods are foods that contain health-promoting microorganisms. The beneficial effects of probiotics may be mediated by a direct antagonistic effect against specific groups of organisms, resulting in a decrease in their metabolism or by stimulation of immunity. Acidophilus milk enriched with purees from kinampay and RC-2000 sweetpotato varieties was developed. Acidophilus milk is a probiotic drink, which is a product of milk fermentation by the bacteria Lactobacillus acidophilus. The fermented milk has been reported to have therapeutic value for suppressing toxin-producing organisms in the intestine of human. The sugar level and product acceptability of the developed product was evaluated through sensory evaluation, and a proximate composition of the product was determined by proximate analysis. It was found out that at 1% and 10% levels of inocula of the starter culture, the change in Total Titratable Acidity (TTA) of acidophilus milk was the same, hence, 1% inoculum was found practical in the production of acidophilus milk. Findings from previous experiments show that the maximum number of viable cells can be maintained

scholarly journals Pengaruh Pemberian Probiotik Terenkapsulasi Pada Pakan Ayam Petelur Terhadap Kolesterol telur Ayam

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Zaraswati Dwyana ◽  
Ambeng Ambeng ◽  
Nur Haedar ◽  
Nurul Nasikha
Keyword(s):  
Lactic Acid ◽  
Cholesterol Content ◽  
Egg Laying ◽  
Probiotic Bacteria ◽  
Phase Layer ◽  
Egg Weight ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Commercial Probiotics

This study aims to determine the effect of probiotic administration encapsulated on the cholesterol content of egg laying eggs. Probiotics are given to laying hens (phase layer), once a day for 4 weeks orally. In this study a completely randomized design (CRD) was used with three treatments, namely, probiotic encapsulated lactic acid bacteria (BAL) (E1), commercial probiotics (E2), and without probiotics (E0) with 4 replications. The variables observed in this study were encapsulated probiotic viability, egg weight (g), egg index (%), and total egg cholesterol content (mg / g). The results showed that the viability of probiotic bacteria decreased by 3.34 cfu / g after 4 weeks of storage at 4OC. Average egg weight at E0; E1; and E2 are 62.63 g, 62.67 g, and 64.15 g. Average egg index at E0; E1; and E2 are 71.13%, 75.54%, and 77.2%. The average cholesterol content at E0; E1; and E2 is 3.75 mg / g, 3.25 mg / g and 3.25 mg / g. The administration of encapsulated probiotics did not affect the quality of egg weight but it affected the egg index and total cholesterol content of egg laying eggs.

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