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1
Trojanová, I., and V. Rada. "Enzymatic activity in fermented milk products containing bifidobacteria." Czech Journal of Food Sciences 23, No. 6 (2011): 224–29. http://dx.doi.org/10.17221/3395-cjfs.
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Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.  
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Solomon, A. "Bifidostimulating ingredients for dessert fermented products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 53–57. http://dx.doi.org/10.32718/nvlvet9011.
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Fermented sour-milk dessert products of a functional orientation are becoming increasingly popular in Ukraine. Dairy desserts have good taste properties, high nutritional and biological value and dense, non-flowing consistency. A wide range of additions, fillers, flavors, stabilizers are used in the production of desserts. Fermented dairy products are the main suppliers of probiotic microorganisms that promote the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer's body and normalize the composition and function of the microflora of the gastrointestinal tract include the following types of lactobacterial bifidobacteria: Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (V. adolescentis, B. animalis spp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria – is one of the most important groups of intestinal microorganisms, which dominate the anaerobic flora of the colon. The International Dairy Federation defines such mixtures as bioproducts, which contain at least 1 × 106 bifidobacteria in 1 cm3. It should be noted that for most part of microorganisms, which are representatives of normal microflora of the human gastro intestinal tract, milk is an unfavorable environment for their development. This is due to the fact that there are no low molecules compounds in milk required for the development of microorganisms, such as free amino acids, monocourses, etc., as well as the fact that most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are related to obligated anaerobes that are adversely affected dissolved in milk oxygen air. Therefore, bifidobacteria, which belong to anaerobes, develop in milk very slowly. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after treatment with antibiotics. It is necessary to use milk-adapted strains of bifidobacteria in order to stimulate their development and to provide the necessary composition of the nutrient environment and growth stimulants for their development, and to cultivate them together with lactic acid bacteria that have high β-galactosidase activity, which increases their own β-galactosidase activity bifidobacteria.
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Solomon, Alla, та Yurii Polyevoda. "ТНЕ FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC". ENGINEERING, ENERGY, TRANSPORT AIC, № 2(105) (31 травня 2019): 66–74. http://dx.doi.org/10.37128/2520-6168-2019-2-9.
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Probiotic cultures that provide a beneficial effect on the consumer's organism and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto-and bifidobacteria as Lactobacillusacidophilus, Lactobacilluscasei, Bifidobacteriumspp. (B. adolescentis, B. animalisssp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. The International Dairy Federation calls bioproducts such mixtures that contain at least 1 ∙ 106 bifidobacteria in 1 cm3. It should be noted that for most microorganisms that are representatives of the normal microflora of the human intestinal tract, milk is an unfavorable environment for their development. This is due to the fact that low-molecular compounds, such as free amino acids, monosaccharides, essential for the development of microorganisms are practically absent in milk, and the fact that most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium belong to obligate anaerobes, which are negatively affected by air oxygen. Therefore, bifidobacteria that belong to anaerobes in milk develop very slowly. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after antibiotic treatment. To stimulate their development, it is necessary to use strains of bifidobacteria adapted to milk, to provide the necessary composition of the nutrient medium and growth stimulants for their development, and also to cultivate them together with lactic acid bacteria that have high β-galactosidase activity, which increases their own β-galactosidase activity bifidobacteria.
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Sairanen, Ulla, Laura Piirainen, Soile Gråsten, et al. "The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine." Journal of Dairy Research 74, no. 3 (2007): 367–73. http://dx.doi.org/10.1017/s0022029907002713.
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We investigated the effects of a probiotic fermented milk and inulin on gastrointestinal function and microecology. The study was double-blinded and comprised 66 healthy adults (22 male, 44 female), mean age 40 years (range, 22–60 years). After a 12-d baseline period the subjects were randomized to consume, for 3 weeks, 3×200 ml daily of either (1) a fermented milk with probiotics (Bifidobacterium longumBB536,Bifidobacteriumspp. 420 andLactobacillus acidophilus145), (2) a fermented milk with the same probiotics plus 4 g inulin, or (3) a control fermented milk. During the last 7 d of the baseline and the intervention periods, the subjects kept a record of their defaecation frequency and gastrointestinal symptoms, and collected all their faeces. Intestinal transit time, stool weight and faecal enzyme activities were measured. Thirty-nine subjects were randomized to give faecal samples for analysis of pH and microbes, including lactobacilli, bifidobacteria, coliforms,Escherichia coli,BacteroidesandClostridium perfringens. Consumption of fermented milk with probiotics or with probiotics and inulin increased the faecal number of lactobacilli (P=0·009,P=0·003) and bifidobacteria (P=0·046,P=0·038) compared with the baseline. Compared with the control fermented milk, both active products increased lactobacilli (P=0·005, ANCOVA). Subjects consuming fermented milk with probiotics and inulin suffered from gastrointestinal symptoms, especially flatulence, more than the others (P<0·001). In conclusion, the probiotic fermented milk product had a positive effect by increasing the number of lactobacilli and bifidobacteria in the colon. Inulin did not alter this effect but it increased gastrointestinal symptoms.
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Beitāne, Ilze, and Inga Ciproviča. "Nutritional Benefits of Bifidobacterium Lactis in Dairy Products." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 378–82. http://dx.doi.org/10.2478/prolas-2013-0064.
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Abstract Bifidobacteria are one of the most important probiotics in dairy products. They have positive effects on human health. Nutritional benefits of bifidobacteria are genetically determined and can be promoted with addition of prebiotics. The aim of the present study was to examine the properties of Bifidobacterium lactis in dairy products. Pasteurised milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), syrup of lactulose (Duphalac®, the Netherlands), and inulin (“Raftiline®HP”, ORAFI, Belgium) were used in the experiments. The optimal concentrations of lactulose (2%) and inulin (4%) were established in preliminary studies, based on quality indices and nutritional value of fermented dairy products (Beitane, 2008). Amino acids, carbohydrates, such as lactose, lactulose and inulin, as well as cholesterol were determined during the study using appropriate analytical procedures. The enzymatic activity of bifidobacteria determines nutritional value of the fermented dairy products. Addition of 2% lactulose resulted in significant increase of some amino acid concentrations, such as leucine, phenylalanine, lysine and arginine concentrations (P < 0.05), compared with those in other treatments. The presence of prebiotics caused a decrease of cholesterol level by 35% and lactose content by 31% in fermented milk samples. The enzymatic activity of bifidobacteria should be promoted with addition of lactulose and inulin to increase nutritional value of functional dairy products.
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MEDINA, L. M., and R. JORDANO. "Survival of Constitutive Microflora in Commercially Fermented Milk Containing Bifidobacteria During Refrigerated Storage." Journal of Food Protection 57, no. 8 (1994): 731–33. http://dx.doi.org/10.4315/0362-028x-57.8.731.
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The survival of constitutive microflora was studied in one batch (n = 50) of fermented milk containing bifidobacteria produced in Spain during storage at 7°C. Levels of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium spp. and the pH of the product were determined on the day of collection and after 10, 17, 24, 28, 31, 36, 42, 51, and 84 d of storage. Initial populations of streptococci, lactobacilli, and bifidobacteria were 2.6 × 108, 5.1 × 107, and 7.4 × 106 CFU/g, respectively. The S. salivarius subsp. thermophilus population increased slightly after 10 d and then decreased during further refrigerated storage. Numbers of Bifidobacterium and L. delbrueckii subsp. bulgaricus decreased faster during storage. After 24 d (the reported shelf life of the product), levels of streptococci decreased only 10.7% as compared to decreases of 85.4 and 92.6% for lactobacilli and bifidobacteria, respectively. The pH values were between 4.57 and 3.81.
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Zakharova, L., I. Pushmina, V. Pushmina, M. Kudriavtsev, and S. Sitnichuk. "FERMENTED MILK PRODUCT FOR SPORTS NUTRITION." Human Sport Medicine 19, S1 (2019): 128–36. http://dx.doi.org/10.14529/hsm19s117.
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Aim. The article deals with the study of technological approaches to the quality and development of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.
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Tsangalis, Dimitri, Gisela Wilcox, Nagendra P. Shah, and Lily Stojanovska. "Bioavailability of isoflavone phytoestrogens in postmenopausal women consuming soya milk fermented with probiotic bifidobacteria." British Journal of Nutrition 93, no. 6 (2005): 867–77. http://dx.doi.org/10.1079/bjn20041299.
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We investigated the effects of consuming an isoflavone aglycone-enriched soya milk containing viable bifidobacteria on urinary isoflavone excretion and percentage recovery. Sixteen postmenopausal women were randomly divided into two groups to consume either fermented or non-fermented soya milk. Each group participated in a double-blind, crossover study with three 14 d supplementation periods, separated by a 14 d washout. Subjects ingested three daily dosages of isoflavone via the soya milk and collected four 24 h pooled urine specimens per supplementation period. Soya milks were prepared with soya protein isolate and soya germ, followed by fermentation with bifidobacteria. Isoflavone levels were quantified using HPLC. Non-fermented soya milks at 20, 40 and 80 mg isoflavone/200 ml contained 10 %, 9 % and 7 % aglycone, respectively, with their fermented counterparts containing 69 %, 57 % and 36 % aglycone (P<0·001). A trend to a greater percentage urinary recovery of daidzein and glycitein was observed among women consuming fermented soya milk at a dosage of 40 mg isoflavone (P=0·13). A distinct linear dose response for the fermented soya milk group (R2=0·9993) compared with the non-fermented group (R2=0·8865) suggested less interindividual variation in isoflavone absorption. However, total urinary isoflavone excretion was similar for both groups (P>0·05), with urinary isoflavone recovery at approximately 31 %. Increasing the isoflavone dosage correlated positively with its urinary excretion, but urinary percentage recovery of isoflavone was inversely related to dosage level. Hence, a modest dosage ranging from 20 to 30 mg/d may provide the most bioavailable source of isoflavone, regardless of whether it is via an aglycone-rich fermented soya milk or a glucoside-rich soya milk.
9
Solomon, Alla, and Yurii Polievoda. "JUSTIFICATION OF THE WAREHOUSE OF FERMENTED PRODUCTS USING VEGETABLE FILLERS." ENGINEERING, ENERGY, TRANSPORT AIC, no. 3(110) (October 30, 2020): 126–34. http://dx.doi.org/10.37128/2520-6168-2020-3-13.
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To create fermented products, it is necessary to determine the composition of highly efficient cultures of microorganisms, which, along with high productivity, have a high and diverse biochemical activity. The correct choice of biologically active strains of bifido- and lacto cultures for the production of fermented dairy products allows to obtain a quality that meets the requirements of regulatory documents. One of the promising areas of fermented milk fermented products is the development of complex yeasts based on consortia of probiotic bacteria of different taxonomic groups, which are more resistant to adverse environmental factors and have higher activity compared to yeasts made using pure monocultures. The selection criteria for strains for fermentation compositions are their biological activity, ie the ability to provide the predicted functional effect on the human body, as well as technological parameters that will obtain dessert fermented milk products with certain physicochemical and rheological properties. The article scientifically researches and substantiates the composition of pro- and prebiotics, the influence of the bifidostimulating component and the stabilizing system on the quality indicators of fermented dessert products, developed technologies of sour milk desserts based on a consortium of bifidobacteria and lactobacilli. Since milk is an unfavorable environment for the development of most microorganisms - representatives of the normal bacterial flora of the human gastrointestinal tract and does not contain low molecular weight compounds necessary for the development of microorganisms, and most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are obligate in milk oxygen, they develop very slowly in milk. The conducted researches allowed to develop recipes and technologies of production of fermented desserts on milk and milk-flour basis, with the use of bifidobacteria and lactobacilli, as well as bifidostimulants, structurants and fruit - berry fillers, which retain high biological value, delicate texture, taste and aroma for 15 days.
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Jenő Szigeti and László Varga. "Production of novel fermented milks." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 303–5. http://dx.doi.org/10.34101/actaagrar/49/2548.
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The objective of this research was to test the influence of various natural substances on acid production, growth, and viability of characteristic microorganisms in yogurt and probiotic fermented dairy foods. Oligofructose, inulin, honey, and the dried biomass of Spirulina (Arthrospira) platensis were found to stimulate the growth rate and acid production activity of the major thermophilic diary cultures tested and, in addition to this, the presence of the aforementioned substrates also improved the survival of starter bacteria in fermented milk products during storage. The reduced production time of cultured milks resulted in increased production efficiency. The stimulatory and/or protective effect of oligofructose,inulin, honey, and Spirulina on Bifidobacterium spp. is probably the most important finding of this study because bifidobacteria do not grow well in milk and they have low survival rates in conventional fermented milks. Some of the bioactive substances tested were also capable of exerting an antifungal effect on spoilage yeasts and molds, and improving the nutritional and sensory properties of the final product, thus providing a new opportunity for manufacture of functional fermented dairy foods.
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Morozova, T. P., L. V. Domotenko, Yа V. Podkopaev, I. S. Kosilova, K. V. Detushev, and A. P. Shepelin. "Using of the nutrient complex for the identification of filling crops in dairy products." Bacteriology 5, no. 1 (2020): 25–32. http://dx.doi.org/10.20953/2500-1027-2020-1-25-32.
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The possibility of using the nutrient media complex produced by SCRAMB for the isolation, primary identification and counting of viable lactic acid bacteria and bifidobacteria in the fermented milk products was studied. Key words: Lactic acid bacteria, Lactobacillus, Streptococcus thermophilus, Lactococcus, Bifidobacterium, MRS agar, М 17 agar, OBB medium, Blikfeldt's medium
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JORDANO, R., L. M. MEDINA, and J. SALMERON. "Contaminating Mycoflora in Fermented Milk." Journal of Food Protection 54, no. 2 (1991): 131–32. http://dx.doi.org/10.4315/0362-028x-54.2.131.
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The isolation, enumeration, and identification of yeasts and molds were carried out in 20 samples of commercial fermented milk containing bifidobacteria produced in Spain. Thirty percent of the samples yielded yeast counts of 102/g or higher and 40% gave mold counts of 10/g or higher. In the nine samples in which the presence of yeasts was detected, Torulopsis Candida was the only species identified. A total of five molds was isolated and identified as belonging to the genera Aspergillus, Penicillium, Mirothecium, Paecylomices, and Mycogene. In two samples (10%), Aspergillus flavus (group) was detected.
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Boiarineva, Irina, and Natalia Zambalova. "The use of probiotic cultures in the technology of protein fermented milk products." BIO Web of Conferences 103 (2024): 00082. http://dx.doi.org/10.1051/bioconf/202410300082.
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The article provides a brief justification for the need to create new fermented milk products with probiotic properties based on microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria. The biochemical activity of consortia has been studied. Data on the synthesis of vitamin B12 in various microbial consortia are presented. A high level of viable cells of propionic acid microorganisms and bifidobacteria was shown when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria for the production of protein fermented dairy bioproducts.
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Solomon, A. "The role of bifidobacteria in the production of functional products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 25, no. 99 (2023): 20–26. http://dx.doi.org/10.32718/nvlvet-f9904.
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The structure of nutrition of the population of Ukraine currently does not meet the modern principles of rational nutrition and practical dietetics. The problem of organizing and ensuring proper nutrition of people, its adequacy and balance is one of the most important tasks of joint activities. Bifidobacteria are one of the most important groups of intestinal microorganisms that dominate the anaerobic flora of the colon. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after antibiotic treatment. To stimulate their development, it is necessary to use strains of bifidobacteria adapted to milk, to provide the necessary composition of the nutrient medium and growth stimulants for their development, and also to cultivate them together with lactic acid bacteria with high β-galactosidase activity, due to which their own β-galactoside increases. bifidobacteria. Fermented dairy products are the main suppliers of probiotic microorganisms that contribute to the maintenance and restoration of the human microbial ecology. Probiotic cultures that provide a beneficial effect on the consumer's body and normalize the composition and functions of the microflora of the gastrointestinal tract include such types of lacto- and bifidobacteria as Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (B. adolescentis, B. animalis ssp. lactis, B. bifidum, B. longum, B. breve). It should be noted that for the majority of microorganisms that are representatives of the normal human intestinal microflora, milk is an unfavorable environment for their development. This is due to the fact that in milk there are practically no low-molecular compounds necessary for the development of microorganisms, such as free amino acids, monosaccharides, etc., and also because most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium belong to obligate anaerobes, which negatively act. oxygen dissolved in milk. Therefore, bifidobacteria, related to anaerobes, develop very slowly in milk.
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Utebaeva, Aidana, Eleonora Gabrilyants, Zhansaya Abish, and Viktoriia Yevlash. "Evaluation of quality characteristics of fermented acidophilic product with B. Bifidum and Prunus padus extract." Technology and Equipment of Food Production 2, no. 11 (128) (2024): 13–25. http://dx.doi.org/10.15587/1729-4061.2024.300373.
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Functional foods containing probiotics and/or prebiotics are of scientific and practical importance. The method of pre-activating bifidobacteria before their use in the production of fermented milk products has a profound impact on enhancing the quality of the resulting products. Finding ways to shorten the activation time of bifidobacteria in the production of functional foods with probiotics is an urgent task. Shortening the activation time and optimizing enzyme systems of bifidobacteria with antioxidants are crucial for innovative probiotic fermented milk technology. The object of this research is the technology of fermented acidophilic products enriched with bifidobacteria activated using Prunus padus (bird cherry) extract, known for its antioxidant properties. The finished product showed a significant increase in bifidobacteria count, reaching 1×109 CFU, and a 25.7 % boost in L. acidophilus after 7 days. Furthermore, the activation of bifidobacteria by Prunus padus extract resulted in a threefold increase in the histidine content and increased the content of oleic, eicosanoic, linoleic, arachidonic, and docosahexaenoic acids by 10.0 %, 26.4 %, 14.4 %, 22.6 %, and 66.6 % in the experimental sample compared to the control sample, respectively. Moreover, pentadecanoic, selacholeic, eicosatrienoic acids and tyrosine were present in the experimental but not in the control sample. Microbiological safety tests found no pathogenic microorganisms in the fermented acidophilic product, yet lactic acid microorganism levels exceeded norms in the experimental sample, confirming the product's probiotic properties and high physiological value. Thus, the developed product is characterized by better taste, a longer shelf life, and the preservation of bacterial titers
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Gagnon, Mérilie, Patricia Savard, Audrey Rivière, Gisèle LaPointe, and Denis Roy. "Bioaccessible Antioxidants in Milk Fermented byBifidobacterium longumsubsp.longumStrains." BioMed Research International 2015 (2015): 1–12. http://dx.doi.org/10.1155/2015/169381.
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Bifidobacterium longumsubsp.longumis among the dominant species of the human gastrointestinal microbiota and could thus have potential as probiotics. New targets such as antioxidant properties have interest for beneficial effects on health. The objective of this study was to evaluate the bioaccessibility of antioxidants in milk fermented by selectedB. longumsubsp.longumstrains duringin vitrodynamic digestion. The antioxidant capacity of cell extracts from 38 strains, of which 32 belong toB. longumsubsp.longum, was evaluated with the ORAC (oxygen radical absorbance capacity) method. On the basis of screening and gene sequence typing by multilocus locus sequence analysis (MLSA), five strains were chosen for fermenting reconstituted skim milk. Antioxidant capacity varied among the strains tested (P=0.0009). Two strains ofB. longumsubsp.longum(CUETM 172 and 171) showed significantly higher ORAC values than the other bifidobacteria strains. However, there does not appear to be a relationship between gene sequence types and antioxidant capacity. The milk fermented by each of the five strains selected (CUETM 268, 172, 245, 247, or PRO 16-10) did not have higher initial ORAC values compared to the nonfermented milk samples. However, higher bioaccessibility of antioxidants in fermented milk (175–358%) was observed during digestion.
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MEDINA, L. M., and R. JORDANO. "Population Dynamics of Constitutive Microbiota in BAT Type Fermented Milk Products." Journal of Food Protection 58, no. 1 (1995): 70–75. http://dx.doi.org/10.4315/0362-028x-58.1.70.
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Seventy samples from two batches of commercially produced fermented milk were analyzed for constitutive microbiota. Five samples were tested on the day of collection and the others analyzed after 10, 17, 24, 28, 31 and 36 days of storage at 7°C. M17 agar was used to enumerate Streptococcus salivarius subsp. thermophilus. MRS (de Man, Rogosa, Sharpe) agar was used to enumerate Lactobacillus acidophilus. For the enumeration of Bifidobacterium spp. MRS agar to which antibiotic substances were added was used. In the case of Batch A, streptococci, lactobacilli and bifidobacteria were initially present at levels of 231.2 × 106, 0.677× 106 and 1.558 × 106, respectively. The initial pH of 4.48 decreased to 4.12 after 24 days. For Batch B, streptococci, lactobacilli and bifidobacteria were initially present at levels of 858 × 106, 190.7 × 106 and 1.644 × 106, respectively. The initial pH of 4.23 decreased to 4.07 and 3.84 after 24 and 36 days, respectively. The fall in the counts throughout refrigerated storage time showed some irregularities which, in our opinion, indicate a lack of control over the ecological aspects which affect the interrelation between the microorganisms involved. The statistical significance of the differences between the different trials was established throughout the time.
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A.A., Slinkin, and Krupina O.V. "WHIPPED FERMENTED MILK DESSERT WITH FUNCTIONAL PROPERTIES." Russian Electronic Scientific Journal 54, no. 4 (2024): 34–40. https://doi.org/10.31563/2308-9644-2024-54-4-34-40.
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The development of functional food products that have a positive physiological effect on the body is relevant. The development of technology for whipped fermented milk desserts with vegetable additives is obtained by fermenting natural milk with a special starter culture. Yoghurts have a high content of live beneficial fermented milk microorganisms, lacto- and bifidobacteria (probiotics), which naturally normalize the intestinal microflora, improve the digestive system, and have a positive effect on the immune system.
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Takahashi, Noritoshi, Jin-Zhong Xiao, Kazuhiro Miyaji, et al. "Selection of acid tolerant Bifidobacteria and evidence for a low-pH-inducible acid tolerance response in Bifidobacterium longum." Journal of Dairy Research 71, no. 3 (2004): 340–45. http://dx.doi.org/10.1017/s0022029904000251.
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Acidity is an environmental condition commonly encountered by lactic acid bacteria and bifidobacteria in the gastrointestinal tract and fermented foods. In the present study, 22 strains of Bifidobacterium were screened for acid tolerance in artificial gastric juice (AGJ, pH 3·0) and fermented milk. AGJ tolerance was found to be strain-specific, with a pronounced variation among the strains. Several strains with a high survival rate in AGJ that belonged to Bifid. longum, Bifid. breve and Bifid. adolescentis were selected. Among them, only strain BL1 of Bifid longum was found to possess a high survival rate in fermented milk during refrigerated storage. Strain BL1 exhibited a survival rate of more than 25% in AGJ at pH 3·0 for 2 h and maintained a viable cfu level of more than 108 per gram of product in fermented milk (pH 4·6) under refrigerated conditions for 2 weeks. The acid tolerance of strain BL1 was found to depend on the final growth pH (<4·5). Rapid loss of acid tolerance was observed when the cells were shifted from acid to neutral conditions by addition of NaOH. Strain BL1 cells were able to maintain much higher intracellular pH under acid conditions, in comparison with those of AGJ sensitive mutant (BL1-S) or cells that lost acid tolerance following pH shifting from acid to neutral conditions. These results suggested that a cytoplasmic pH homeostasis system may function in the acid tolerance response in this strain.
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Alla, Solomon, Bondar Mariana, and Dyakonova Angela. "DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA." EUREKA: Life Sciences 2 (March 30, 2019): 20–25. https://doi.org/10.21303/2504-5695.2019.00862.
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The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from different intestinal infections. The healthy effect is mainly conditioned by biologically valuable properties of specially selected consortiums of lacto- and bifidobacteria, more stable for the effect of inhibitors and unfavorable environmental conditions. At the joint use of selected consortiums of strains of bifido- and lactobacteria, the number of viable cells of bifidobacteria increases in 3-4 times, the antagonistic activity increases comparing with using separate strains of microorganisms. The use of fructose and lactulose as a biostimulating component of sour-milk desserts raises the activity, growth and development of bifidobacteria. For stabilizing the structure of sour-milk clots, there were used hydrocalloids, such as pectin and starch that favors the increase of the number of viable cells of bifidobacteria, provides the necessary viscosity and certain humidity, prevents stratification at using fruit-berry prebiotics. The optimal storage term of sour-milk desserts at temperature (3±1) <sup>о</sup>С is no more than 15 days.
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Zhuravleva, D. A., A. V. Kazakov, I. S. Selezneva, and A. A. Baranova. "Relevance of application of irradiated starter cultures to production of fermented milk products." Chimica Techno Acta 7, no. 4 (2020): 242–49. http://dx.doi.org/10.15826/chimtech.2020.7.4.19.
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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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Alla, Solomon, Bondar Mariana, and Dyakonova Angela. "SUBSTANTIATION OF THE TECHNOLOGY FOR FERMENTED SOUR-MILK DESSERTS WITH BIFIDOGENIC PROPERTIES." Eastern-European Journal of Enterprise Technologies 1, no. 11 (97) (2019): 6–16. https://doi.org/10.15587/1729-4061.2019.155278.
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The paper reports the newly developed technology of sour-milk desserts that uses the consortia of lactobacilli ‒ Acidophilus, S. Thermophilus, and bifidobacteria ‒ B. Bifidum, B. Longum, B. Adolescentis, resistant to the effects of inhibitors ‒ gastric juice, bile, phenol, sodium chloride, antibiotics, and lactic acid. To better develop the bifidobacteria, bio-stimulants were applied. The number of viable cells of bifidobacteria during 6 hours of fermentation in the presence of fructose increases from 1·104 CFU/cm3 up to 8.8·109 CFU/cm3, of lactulose ‒ to 9.9·108 CFU/cm3. To obtain a structure resistant to delamination, with a glossy surface, the modified starch was used. The dynamic viscosity of experimental samples is 25·10-3 PA·s, the number of viable cells of bifidobacteria is 2,5·1010 CFU/cm3. Pasteurization at a temperature of (90±2) °C at a 2-minute aging warrants the safety of a milk mixture. The formulation and technology for dessert fermented products with a fruit-berry dressing have been developed. The obtained product clots are dense, their consistency is homogeneous, gentle, gel-like, moderately thick. The taste is pure, pleasant, with a color, flavor, and smell of the fruit-berry filler. After 10 days of storage, the number of viable cells of bifidobacteria is 1.5∙1010 CFU/cm3, after 15 days –9.5∙109 CFU/cm3, which significantly exceeds the standard required level of bifidobacteria in fermented milk products. The optimal shelf life of dessert products at a temperature of (3±1) °C without a change in the rheological properties is 15 days. The use of lactic acid bacteria with bifidogenic properties extends the range of products capable to normalize the imbalance of intestinal microflora in humans and to stimulate own intestinal microflora.
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Vlková, E., J. Medková, and V. Rada. "Comparison of four methods for identification of bifidobacteria to the genus level." Czech Journal of Food Sciences 20, No. 5 (2011): 171–74. http://dx.doi.org/10.17221/3528-cjfs.
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The identification of bifidobacteria to the genus level is important for the differentiation of these bacteria from other bacteria occurring in the animal and human intestine. The detection of fructose-6-phosphate phosphoketolase (F6PPK-test) is used traditionally for the identification of Bifidobacterium sp. The original procedure is time consuming and therefore it was modified several times recently. The aim of the present work was to compare the following methods for the genus identification of bifidobacteria: F6PPK-test, F6PPK-test modified by the addition of triton X-100, F6PPK-test modified by the addition of cetridium bromide (F6PPK-CTAB-test), and PCR using genus specific primers. Bifidobacteria isolated from fermented milk products (3 strains), human faeces (6 strains), and animal intestinal tract (2 strains) were tested. All the methods tested proved to be reliable tests for the genus identification of bifidobacteria. The F6PPK-CTAB-test gave the best results. This procedure is quick and does not require any special laboratory equipment. &nbsp;
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DING, WU, HAIFENG WANG та MANSEL W. GRIFFITHS. "Probiotics Down-Regulate flaA σ28 Promoter in Campylobacter jejuni". Journal of Food Protection 68, № 11 (2005): 2295–300. http://dx.doi.org/10.4315/0362-028x-68.11.2295.
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Lactobacilli and bifidobacteria are important members of the gastrointestinal microflora of humans and animals and are thought to have positive effects on human health. Therefore, there is an increasing interest in using these microorganisms as probiotics to be incorporated into either fermented dairy products or tablets. However, convincing scientific data that support claims of their health benefits are scarce. The effect of cell-free extracts of milk fermented by 10 probiotic bacteria (five Bifidobacterium strains and five Lactobacillus strains) on the expression of the flaA gene of Campylobacter jejuni was assessed using a fusion between the flaA σ28 promoter and a promoterless luxCDABE cassette carried on the plasmid pRYluxCDABE, which resulted in strains with quantifiable luminescence linked to flaA σ28 promoter activity. Cell-free extracts of milk fermented by all of the tested probiotic strains inhibited the growth of the C. jejuni and down-regulated flaA σ28 promoter activity. Two nonprobiotic lactic acid bacterial strains, Lactococcus lactis and Streptococcus thermophilus, were less inhibitory.
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Kanochkina, M. S., L. A. Ivanova, A. D. Konovalova, and O. N. Levin. "Features of the selection of starter cultures in the production of functional fermented milk products." Vestnik MGTU 26, no. 4 (2023): 511–28. http://dx.doi.org/10.21443/1560-9278-2023-26-4-511-528.
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Modern trends in the formation of a healthy lifestyle have led to the active development of technologies for the production of functional fermented milk products. The selection of a rational combination of lactic acid bacteria and bifidobacteria for creating starter cultures should provide products with functional properties and take into account the following criteria: the product must be safe (each microorganism included in its composition must be tested and assessed from a safety point of view, including confirmation of the absence of genes antibiotic resistance); the product must have nutritional value; the product must meet certain quantitative characteristics (amount of probiotics, acidity level, energy value). In the course of studying the features of the selection of starter cultures (lactic acid bacteria and bifidobacteria) in the production of functional fermented milk products, a search (using key words) for literature sources published between 2012 and April 2023 was carried out and related to the development of starter cultures and functional products. Using three search engines, 105 sources were selected and checked for compliance with the designated inclusion criteria. Among the selected sources, only 69 could be applicable for writing a review that has examined the effect of functional fermented milk products on the human body and has analyzed the potential of using lactic acid bacteria and bifidobacteria as a component of the starter composition.
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Taye, Yeshambel, Tadesse Degu, Haben Fesseha, and Mesfin Mathewos. "Isolation and Identification of Lactic Acid Bacteria from Cow Milk and Milk Products." Scientific World Journal 2021 (August 10, 2021): 1–6. http://dx.doi.org/10.1155/2021/4697445.
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Lactic acid bacteria (LAB) have long been consumed by people in several fermented foods such as dairy products. A study was conducted on lactating dairy cows to isolate and characterize LAB from dairy products found in and around Bahir-Dar city, North Western Ethiopia. Milk and milk products were randomly collected from dairy farms, milk vending shops, individual households, and supermarkets for bacteriological investigations. A total of sixteen samples were taken from different sources and cultured on different selective media: de Man, Rogosa, and Sharpe (MRS) agar for Lactobacillus spp.; M17 agar for Lactococcus spp.; Rogasa SL agar for Streptococci spp.; and MRS supplemented with cysteine (0.5%) for Bifidobacteria spp. Different laboratory techniques were implemented for LAB isolation and identification. A total of 41 bacterial isolates were grouped under five different genera of LAB and Bifidobacteria spp. were identified based on the growth morphology on the selective media, growth at a different temperature, gas production from glucose, carbohydrate fermentation, and other biochemical tests. LAB genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Bifidobacterium spp. were isolated and identified from raw milk, cheese, and yogurt. Based on the current study, the majority of the LAB (24.38%) was isolated from cheese and yogurt. Among these, Lactobacillus, Lactococcus (21.94%), Streptococcus (19.51%), Leuconostoc (14.64%), Bifidobacteria (12.19%), and Pediococcus (7.31%) spp. were also identified from these products. Furthermore, based on the bacterial load count and different identification methodologies, our study revealed that Lactobacillus spp. were the dominant LAB isolated from milk and milk products. As a result, since there are few studies on the isolation and identification of lactic acid bacteria from dairy products in Ethiopia, more research studies are needed to complete the identification and characterization to species level and their possible role as probiotics.
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Solomon, Alla, Mariana Bondar, and Angela Dyakonova. "DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA." EUREKA: Life Sciences 2 (March 31, 2019): 20–25. http://dx.doi.org/10.21303/2504-5695.2019.00862.
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The work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from different intestinal infections. The healthy effect is mainly conditioned by biologically valuable properties of specially selected consortiums of lacto- and bifidobacteria, more stable for the effect of inhibitors and unfavorable environmental conditions. At the joint use of selected consortiums of strains of bifido- and lactobacteria, the number of viable cells of bifidobacteria increases in 3-4 times, the antagonistic activity increases comparing with using separate strains of microorganisms. The use of fructose and lactulose as a biostimulating component of sour-milk desserts raises the activity, growth and development of bifidobacteria. For stabilizing the structure of sour-milk clots, there were used hydrocalloids, such as pectin and starch that favors the increase of the number of viable cells of bifidobacteria, provides the necessary viscosity and certain humidity, prevents stratification at using fruit-berry prebiotics. The optimal storage term of sour-milk desserts at temperature (3±1) оС is no more than 15 days
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Bahloul, Halima Aurass, Hadadji Miloud, and Mebrouk Kihal. "Isolation and Characterization of Bifidobacteria from diverse ecosystems." South Asian Journal of Experimental Biology 8, no. 2 (2019): 43–48. http://dx.doi.org/10.38150/sajeb.8(2).p43-48.
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Bifidobacteria represent the largest group of human intes nal bacteria. They have an important place in human health and represent the dominant group of micro ora. For this reason, they are key members of the human gut microbiota, particularly during the first one to two years following birth. The aim of this study was to test the sensibility of Bifidobacterium isolated from some strains at different concentrations of salinity and high concentration of bile as a criterion to select probiotic strains. Following the behavior of strains of Bifidobacteria isolated from different ecosystems was considered in order to develop the therapeu c aliment food . Samples from newborn infants aged 3 months, bee intestine, fermented commercial milk and yoghurt of bifidus containing Bifidobacteria was used and the isolated strains belonged to -breve and -longum species. The results of resisitance of our species of Bifidobacteria demonstrated a total inibition of croissance at 5.5% of NaCl but in 5% media of NaCl we observed a moderate croissance at di erent me of kinetics croissance .
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Papian, Tereza, Lia Amiranashvili, Nino Gagelidze, and Edisher Kvesitadze. "Technology of a new fermented milk beverage enriched with lactic acid and propionic acid bacteria." Works of Georgian Technical University, no. 4(534) (December 25, 2024): 19–25. https://doi.org/10.36073/1512-0996-2024-4-19-25.
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Probiotics used in the food industry mainly include lactic acid bacteria (LAB), bifidobacteria, propionic acid bacteria (PAB) and yeasts. Today, creation a functional food - fermented milk product based on endemic starter culture with probiotic and biochemical activity is actual. The aim of our work was to develop a probiotic fermented milk product for drink using propionic acid bacteria and autochthonous lactic acid bacteria. As a result of our researches, based on organoleptic properties, the multicomponent combination of LAB and PAB was selected; The technological parameters for obtaining the fermented milk product were determined: tithable acidity of milk - 17±2˚T; fermentation time in a thermostat - 2 hours, fermentation temperature - 43±1 ˚С, storage temperature - 4±2 ˚С; shelf life - 14 days; The selected consortium and the established technological process flow chart can be used to obtain probiotic fermented milk beverage enriched with LAB and PAB.
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Chramostová, J., R. Mošnová, I. Lisová, E. Pešek, J. Drbohlav, and I. Němečková. "Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks." Czech Journal of Food Sciences 32, No. 5 (2014): 422–29. http://dx.doi.org/10.17221/616/2013-cjfs.
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The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inoculum, temperature of fermentation, time of fermentation, and enhanced non-fat dry matter or addition of whey protein concentrate. Out of them, optimal conditions were chosen for the preparation of fermented milk beverage with ABT culture (Lactobacillus acidophilus, Bifidobacterium sp., Streptococcus thermophilus) with a lowered content of d(&ndash;)-lactic acid. The inoculum of bifidobacteria had the only significant effect on the ratio between lactic acid isomers. When 1% v/w used, the ratio of d(&ndash;)-lactic acid to l(+)-lactic acid was 0.05. When 5% v/w used, the ratio was 0.02. The addition of dried skimmed milk (max. effect at 12% w/w) enhanced the growth of bifidobacteria, while whey protein concentrate was effective for the growth of lactobacilli. The optimal temperature and time of cultivation were 37&deg;C and 17 &plusmn; 0.5 h, respectively. &nbsp;
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Chechenikhina, O. S., N. V. Leiberova, D. V. Dyldin, E. S. Smirnova, and E. V. Razhina. "Use of synbiotics in the production of fermented milk products." Sovremennaya nauka i innovatsii, no. 4 (44) (2023): 79–88. http://dx.doi.org/10.37493/2307-910x.2023.4.9.
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In the modern world, an increasing number of people are engaged in issues of proper nutrition in order to preserve their health. A promising direction for preserving the living status of the population is the creation of functional food products. Probiotics are given a special place in the production of functional food products. According to the World Health Organization, these components contribute to the suppression of pathogenic microorganisms and improve the functioning of the gastrointestinal tract. Probiotics include both bifidobacteria and lactobacilli present in fermented dairy products. The paper provides a justification for the optimal concentration of 0.5% and 0.8% of the symbiotic culture complex used in creating a recipe for thermostatic yogurt. The analysis of the resulting product showed its compliance with organoleptic and physico-chemical parameters.
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Nazarenko, T. A. "Fermented milk and vegetable "Products for live"." Bulletin of the Innovative University of Eurasia 89, no. 1 (2023): 174–85. http://dx.doi.org/10.37788/2023-1/174-185.
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In the dairy market of Kazakhstan, the demand for mass-produced dairy products is decreasing and expanding to innovative fermented milk products for functional nutrition. The main feature of the new technology is multicomponent formulations, which include the main raw materials and biocorrectors, ensuring their high biological and nutritional value. New dessert products are prepared on a dairy or protein basis using vegetable ingredients, fermented with strains of dry starter cultures of direct application or immobilized starter culture Bifimm probio. The purpose is to apply immobilized living cells of pure cultures of lacto- and bifidobacteria as a biocatalyst for the fermentation of dairy-vegetable media. During the study, the method of immobilization of microbial cells in biopolymer gels was used. The most effective method is the inclusion of cells in an aqueous solution of biopolymers with a concentration of 25 %. For immobilization, pure cultures of lactic acid and bifidobacteria were selected in the gel as part of the concentrates "BK-Altai-LS Bifi", "Poleznaya Partiya", "Genesis", "Narine", "Bio-yogurt Vivo", and the main prescription ingredients were selected: milk with a mass fraction of fat of 1 %, 2.5 %, 3.2 %, natural grain additives, jams, juices, nuts. Formulations, technological schemes and production methods, prototypes were developed, quality and safety indicators were determined. Studies have shown the effectiveness of immobilized starter cultures in the formation of fermented dessert products. Out of 20 prototypes with the best indicators, 5 samples were selected, in which the optimal ratio of milk, probio Bifimm starter cultures and biocorrectors averaged 70:20:10. The quality and safety analysis showed that new fermented milk products using immobilized starter cultures have a positive effect of more than -70 % compared to direct-use starter cultures, have functional properties and can be used for healthy nutrition in Kazakhstan.
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Raeisi, Shahram Naghizadeh, Labia Irène Ivette Ouoba, Nasim Farahmand, Jane Sutherland, and Hamid B. Ghoddusi. "Variation, viability and validity of bifidobacteria in fermented milk products." Food Control 34, no. 2 (2013): 691–97. http://dx.doi.org/10.1016/j.foodcont.2013.06.016.
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Alexeyeva, N., Ye. Mineyev, and Sh. Makhmudova. "Kumys with addition of probiotic crops Lactobacillus acidophilus and Bifidobacterium spp." Bulletin of Science and Practice 4, no. 4 (2018): 212–20. https://doi.org/10.5281/zenodo.1218346.
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This article is devoted to the study of a fermented milk based on koumiss with the addition of probiotic cultures Lactobacillus acidophilus and Bifidobacterium spp., which serve to create favourable conditions for the development of useful intestinal microflora. Enriched milk products are a new step in the development of the food industry. Useful properties of a sour milk drink are described. The article describes that the probiotic optimizes the functions of the body, supports and regulates the physiological balance of the intestinal microflora and the process of digestion. Functional dairy products include probiotics and prebiotics. Probiotics — bifidobacteria and lactobacilli, microorganisms necessary for life, functioning in the large intestine. To determine the appropriate formula of a fermented milk based on koumiss with a probiotic, in 10 grams of which substances are contained: live lyophilized bacteria — 10.0×108 CFU (Lactobacillus acidophilus — 1.5×108 CFU; Bifidobacterium spp. (Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium lactic) — 8.5×108 CFU); extract of fruits of fennel ordinary (Foeniculum vulgare Mill.) — 670 mg; extract of chamomile flowers (Matricaria chamomilla L.) — 500 mg; inulin — 500 mg. The research was conducted on the consumer characteristics of koumiss with different doses of the added additive. Five samples were developed, and one optimal option was selected. The required content of the drug in koumiss to obtain optimal physicochemical and organoleptic properties. The conclusion is made about the need to use this kind of preparation to improve the properties of koumiss and the possibility of using it as a sour–milk drink for preventive purposes. The data of organoleptic and physicochemical analyzes are given. Optimal samples are established.
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Jiang, Tong, Ying Li, Longyan Li, et al. "Bifidobacterium longum 070103 Fermented Milk Improve Glucose and Lipid Metabolism Disorders by Regulating Gut Microbiota in Mice." Nutrients 14, no. 19 (2022): 4050. http://dx.doi.org/10.3390/nu14194050.
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Background: Fermented milk is beneficial for metabolic disorders, while the underlying mechanisms of action remain unclear. This study explored the benefits and underlying mechanisms of Bifidobacterium longum 070103 fermented milk (BLFM) in thirteen-week high-fat and high-sugar (HFHS) fed mice using omics techniques. Methods and results: BLFM with activated glucokinase (GK) was screened by a double-enzyme coupling method. After supplementing BLFM with 10 mL/kg BW per day, fasting blood glucose, total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and leptin were significantly reduced compared with the HFHS group. Among them, the final body weight (BW), epididymal fat, perirenal fat, and brown fat in BLFM group had better change trends than Lacticaseibacillus rhamnosus GG fermented milk (LGGFM) group. The amplicon and metabolomic data analysis identified Bifibacterium as a key gut microbiota at regulating glycolipid metabolism. BLFM reverses HFHS-induced reduction in bifidobacteria abundance. Further studies showed that BLFM significantly reduces the content of 3-indoxyl sulofphate associated with intestinal barrier damage. In addition, mice treated with BLFM improved BW, glucose tolerance, insulin resistance, and hepatic steatosis. Conclusion: BLFM consumption attenuates obesity and related symptoms in HFHS-fed mice probably via the modulation of gut microbes and metabolites.
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Hyrslova, Ivana, Gabriela Krausova, Jana Smolova, et al. "Prebiotic and Immunomodulatory Properties of the Microalga Chlorella vulgaris and Its Synergistic Triglyceride-Lowering Effect with Bifidobacteria." Fermentation 7, no. 3 (2021): 125. http://dx.doi.org/10.3390/fermentation7030125.
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The microalga Chlorella and strains of Bifidobacterium have been used in human or animal food supplements for decades because of their positive health effects. The presented study assessed different properties of C. vulgaris and its combination with bifidobacteria with the aim to develop new functional foods. The growth of four bifidobacteria strains in milk and whey supplemented with 1.0% (w/v) C. vulgaris and the immunomodulatory effects of aqueous Chlorella solutions (0.5%, 1.0%, and 3.0%) on human peripheral mononuclear cells were evaluated. Furthermore, synergistic effects on lipid metabolism of rats fed a high-fat diet with Chlorella and B. animalis subsp. lactis BB-12® were analysed. Chlorella had a positive growth-promoting effect on the tested bifidobacteria (p < 0.05), and significantly increased the secretion of inflammatory cytokines (tumor necrosis factor-α, interleukin-10, and interleukin-6), depending on the concentration of Chlorella (p < 0.05). After 8 weeks, significant synergistic effects of Chlorella and bifidobacteria on triglyceride levels in rat heart, liver, and serum were observed (p < 0.05). These results demonstrate that various combinations of Chlorella and bifidobacteria have significant potential for the development of new fermented products, dependent on the algal species, probiotic strain, application form, and concentrations for acceptable sensory quality for consumers.
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Carmen Collado, Maria, and Manuel Hernández. "Identification and differentiation of Lactobacillus, Streptococcus and Bifidobacterium species in fermented milk products with bifidobacteria." Microbiological Research 162, no. 1 (2007): 86–92. http://dx.doi.org/10.1016/j.micres.2006.09.007.
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Zakharova, Yulia V., Tatyana V. Kotova, Lyudmila A. Levanova, and Andrey S. Sukhih. "Amino Acid Composition of the Fermented Milk Probiotic Preparation and the Starter Culture Components of Direct Application." Food Industry 9, no. 2 (2024): 68–76. http://dx.doi.org/10.29141/2500-1922-2024-9-2-8.
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The study subject was the amino acid profile of probiotic bifidobacteria and their exometabolites. The research aimed at the composition and content assessment of amino acids in the finished fermented milk product and in the components of the direct-applied starter culture used for its manufacture. The authors applied consortium of Bifidobacterium bifidum 791 and B. longum B 397M in the study. A man determined the composition and amount of amino acids by reverse-phase HPLC on a Shimadzu LC-20 Prominence chromatograph (Japan) with diode-matrix detection. There was a high proportion of essential amino acids in the culture fluid supernatant (45.516 %) and bacterial mass (41.529 %), while non-essential amino acids prevailed in fermented milk bifidumbacterin (71.74 %). There were high levels of proline (320.3 mg/g) and serine (101.69 mg/g) in fermented milk bifidumbacterin. The cysteine content was 48.5 mg/g, which is 10 times higher than in the starter culture supernatant (p = 0.002). The content of methionine in fermented milk bifidumbacterin and in the starter culture supernatant was similar – 52.19 and 57.34 mg/g, respectively, in the bacterial mass of methionine – 7 times less (p = 0.0001). The supernatant of starter cultures and the washed bacterial mass demonstrated a high content of threonine (232.38 and 218.93 mg/g, respectively) and glutamic acid (133.78 and 182.27 mg/g, respectively). The maximum tryptophan content was in the bacterial mass compared to other samples – 96.23 mg/g of protein (p = 0.004). The results are relevant to develop functional nutrition products intended as additional sources of amino acids.
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Ismail, Magdy, Mohamed Hamad, and Esraa Mohamed Elraghy. "Quality of Rayeb milk fortified with Tamr and honey." British Food Journal 120, no. 2 (2018): 499–514. http://dx.doi.org/10.1108/bfj-04-2017-0259.
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Purpose Stirred yoghurt made using probiotic bacteria which are usually called Rayeb milk in the Arab countries is one of the most important functional fermented milk products. Tamr (dried dates) is commonly consumed in various parts of the world and is believed to represent a vital component of the diet in the Arab world. Tamr and honey characterize with high nutritional and healthful benefits. The purpose of this paper is to manufacture functional fermented dairy food (Rayeb milk) which has the nutritional and health effects of goat’s milk, Tamr, honey and probiotic. Design/methodology/approach Rayeb milk was made from goat’s milk fortified with Tamr (10 and 15 percent) with or without honey (1, 2, and 3 percent) using ABT culture (S. thermophiles, L. acidophilus, and Bifidobacterium). Samples of Rayeb milk were studied for their chemical composition, starter bacteria populations, and sensory attributes during 14 days of storage period. Findings Supplementation of goat’s milk with Tamr and honey decreased saturated fatty acids concentrations in Rayeb milk. The levels of carbohydrate, total solids, dietary fiber, ash, total protein (TP), unsaturated fatty acids, omega-3, omega-6, omega-9 fatty acids and antioxidants activity were higher in Rayeb milk contained Tamr and honey than those of control. Also, numbers of probiotic bacteria (L. acidophilus and Bifidobacterium) greatly increased in Rayeb milk supplemented with Tamr and honey. The recommended level of 107 cfu.g-1 of bifidobacteria as a probiotic was exceeded for these treatments. Adding Tamr and honey highly improved the sensory attributes of Rayeb milk. Originality/value Adding 10 percent Tamr with 3 percent honey or 15 percent Tamr with 1 or 2 percent honey to goat’s milk highly improved the nutritional, healthy and sensory properties of Rayeb milk.
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Kishilova, Svetlana Anatolyevna, Irina Vladimirovna Rozhkova, Anastasia Yurievna Kolokolova, Elena Anatolyevna Yurova, Victoria Alexandrovna Leonova, and Vera Anatolyevna Mitrova. "Assessment of the Biological Activity of a Probiotic Fermented Milk Product with the Addition of Lactobacillus helveticus Cell-Free Supernatant." Fermentation 10, no. 10 (2024): 503. http://dx.doi.org/10.3390/fermentation10100503.
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Products enriched with probiotic microorganisms have proven to possess immunomodulatory, antioxidant, hypo-cholesterolemic, hypotensive, and antimicrobial properties. Biologically active substances, which are by-products of microbial fermentation, have potential applications in various industries. Cell-free supernatants, depending on the microorganisms used and production conditions, can exhibit antimicrobial, antioxidant, bifidogenic, and other biological activities. This paper presents a study on the biological activity of a probiotic fermented milk product, supplemented with 0.01% lyophilized cell-free supernatant from Lactobacillus helveticus. The fermented milk product was developed based on a composition of Lacticaseibacillus rhamnosus F, Lactococcus cremoris CR201, and Propionibacterium shermanii E2. The research evaluated antimicrobial activity, Bifidobacteria growth stimulation, and the content of organic acids, amino acids, and B vitamins. It was found that adding lyophilized cell-free supernatant to the fermented milk product enhanced its biological activity. In particular, the experimental samples showed a threefold increase in vitamin B6 content compared to the control, reaching 22.412 μg/100 g. Additionally, the amino acid content in the experimental samples exhibited a significant increase of more than 100% in the essential amino acid tryptophan compared to the control. Notably, antimicrobial activity increased against several opportunistic strains. The experimental samples also showed a significant increase in lactic and formic acids, which may enhance the product’s inhibitory properties against pathogens. An increase in antioxidant activity was observed, potentially due to the higher content of tryptophan and vitamin B6. The positive effect of adding cell-free supernatant on the growth of Bifidobacteria was also demonstrated. Thus, the findings suggest that this cell-free supernatant can be recommended as an additive in the production of fermented milk products, food additives, dietary supplements, and animal feed.
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Vlasova, Zh A., V. A. Gasieva, P. N. Semenov, L. Sh Cheldieva, and E. A. Kruglova. "Sour milk beverage preparation technology." BIO Web of Conferences 36 (2021): 05005. http://dx.doi.org/10.1051/bioconf/20213605005.
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In order to expand the range of dairy products for the elderly, a technology has been developed for preparing a fermented milk drink with stevia, using a combined starter culture from kefir fungi, bulgarian bacillus, thermophilic streptococcus and bifidobacteria. During the research, modern standard methods were used. The research was carried out in the laboratory of the Research Institute of Agroecology of the Gorsk State Agrarian University, in the laboratory of food products of the commodity-technological faculty of the Gorsky State Agrarian University, in the Scientific Laboratory of Feed and Metabolism of the Stavropol State Agrarian University. In laboratory conditions, the quality of milk and fermented milk drink was determined. The organoleptic, physicochemical, microbiological indicators of the quality of milk and milk drink, the amino acid composition of proteins, the content of toxic elements, and nutritional value have been investigated. During our research, we found that the quality of the used pasteurized cow's milk meets the requirements of the standard and TR CU. During laboratory studies, it was found that the quality indicators of the fermented milk drink are within the requirements of the current NTD. According to economic calculations, the production of this product is profitable.
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SHEU, SEN-JE, WEN-ZHE HWANG, HSIN-CHIH CHEN, YU-CHENG CHIANG, and HAU-YANG TSEN. "Development and Use of tuf Gene–Based Primers for the Multiplex PCR Detection of Lactobacillus acidophilus, Lactobacillus casei Group, Lactobacillus delbrueckii, and Bifidobacterium longum in Commercial Dairy Products." Journal of Food Protection 72, no. 1 (2009): 93–100. http://dx.doi.org/10.4315/0362-028x-72.1.93.
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PCR primers specific for the detection of Lactobacillus acidophilus, Lactobacillus casei group, Lactobacillus delbrueckii, and Bifidobacterium longum were designed based on the elongation factor Tu gene (tuf). The specificity of these four primer sets were confirmed by PCR with 88 bacterial strains of Lactobacillus, Enterococcus, Bifidobacterium, and other bacterial species. Results indicated that these primer sets generated predicted PCR products of 397, 230, 202, and 161 bp for L. acidophilus, L. delbrueckii, L. casei group, and B. longum, respectively. Bacterial species other than the target organisms tested did not generate false-positive results. When these four primer sets were combined for the simultaneous detection of the lactic acid bacteria (LAB) in fermented milk products including yogurt, the LAB species listed on the labels of these products could be identified without the preenrichment step. The identification limit for each LAB strain with this multiplex PCR method was N × 103 CFU/ml in milk samples. The results of our multiplex PCR method were confirmed by PCR assay using primers based on the 16S rDNA or the 16S–23S intergenic spacer region and by biochemical tests using the API 50 CHL kit. When this multiplex PCR method was used with the determination of counts of total viable LAB and bifidobacteria, the quality of commercial fermented milk products could be assured.
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Kim, Eung-Ryool, Young-Hee Cho, Yong-Hee Kim, Soon-Ok Park, Gun-Jo Woo, and Ho-Nam Chun. "Comparison of Bifidobacteria Selective Media for the Detection of Bifidobacteria in Korean Commercial Fermented Milk Products." Korean Journal for Food Science of Animal Resources 30, no. 1 (2010): 154–62. http://dx.doi.org/10.5851/kosfa.2010.30.1.154.
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Reshetnik, Ekaterina, Yulia Derzhapolskaya, and Svetlana Gribanova. "Study of starter cultures in biotechnology of medical and preventive nutrition products." E3S Web of Conferences 203 (2020): 04002. http://dx.doi.org/10.1051/e3sconf/202020304002.
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The article presents the results of research on the quality of Lavitol – B premix in accordance with the requirements of regulatory and technical documentation, two versions of starter cultures with different strain ratios of cultures and their impact on the quality of fermented milk products for preventive nutrition. During the research, the quality and safety indicators of the Lavitol-b premix were studied. The data on the effect of form and ratios of starter cultures on the fermentation process and increase of biomass of lactic acid microorganisms and bifidobacteria, it was found titratable acidity of samples and duration of ripening. The carbohydrate composition of the obtained samples of fermented milk products was studied.
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Pratt, Charlotte, and Matthew D. Campbell. "The Effect of Bifidobacterium on Reducing Symptomatic Abdominal Pain in Patients with Irritable Bowel Syndrome: A Systematic Review." Probiotics and Antimicrobial Proteins 12, no. 3 (2019): 834–39. http://dx.doi.org/10.1007/s12602-019-09609-7.
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AbstractProbiotics, specifically Bifidobacteria, may improve abdominal pain in patients with irritable bowel syndrome (IBS); however, results from randomised controlled trials (RCTs) are conflicting. Here, we systematically reviewed the efficacy of Bifidobacteria on abdominal pain in IBS. We searched MEDLINE, EMBASE and the Cochrane Controlled Trials Register from inception to 20 May 2019, without language or date restrictions. The search strategy comprised of the combination of three concepts: supplementation, abdominal pain, and IBS. Inclusion criteria included double-blind placebo-controlled RCTs featuring Bifidobacteria supplementation in Rome-diagnosed IBS patients. A total of 8 RCTs involving a total of 1045 patients with Rome diagnosed IBS were included. The dose of total Bifidobacteria ranged from 106 to > 1011 cfu (colony-forming unit) and duration of supplementation ranged between 2 and 8 weeks. Bifidobacteria was delivered through either intake of fermented milk products, encapsulation or via a malted milk beverage, with all studies assessing abdominal pain via a visual analogue Likert scale. From the studies included, 50% (n = 4) of studies found a statistically significant improvement in abdominal pain following Bifidobacteria supplementation compared to placebo, 38% (n = 3) of studies found non-significant improvements and 12% (n = 1) showed a statistically significant dose-response effect of improvement. The evidence shows a heterogeneity of effect for Bifidobacteria dependent upon strain, dosage and delivery method. While not all studies demonstrate significant improvements in abdominal pain, none of the selected studies reported an increase in pain or other adverse effects.
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de Vrese, Michael, Holger Kristen, Peter Rautenberg, Christiane Laue, and Jürgen Schrezenmeir. "Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea andHelicobacter pyloriactivity." Journal of Dairy Research 78, no. 4 (2011): 396–403. http://dx.doi.org/10.1017/s002202991100063x.
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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.
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SONOIKE, Koichiro, Mitsuo MADA, and Masahiko MUTAI. "Selective Agar Medium for Counting Viable Cells of Bifidobacteria in Fermented Milk." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 27, no. 3 (1986): 238–44. http://dx.doi.org/10.3358/shokueishi.27.238.
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Florence, Ana Carolina Rodrigues, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, and Maricê Nogueira de Oliveira. "Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures." Dairy Science and Technology 89, no. 6 (2009): 541–53. http://dx.doi.org/10.1051/dst/2009030.
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MEDINA, L. M., and R. JORDANO. "GROWTH OF FUNGAL CONTAMINATION IN FERMENTED MILK CONTAINING BIFIDOBACTERIA AND Lactobacillus addophttus." Journal of Food Quality 16, no. 6 (1993): 471–77. http://dx.doi.org/10.1111/j.1745-4557.1993.tb00272.x.
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Juffrie, Mohammad, and Siti Helmyati. "IRON-FORTIFIED SYNBIOTIC FERMENTED MILK WITH TEMPEH EXTRACT TO ENHANCES PROPIONIC ACID, BUTYRIC ACID, AND NON-PATHOGEN MICROBIOME IN ANEMIC WISTAR RAT." Media Gizi Mikro Indonesia 11, no. 2 (2020): 83–92. http://dx.doi.org/10.22435/mgmi.v11i2.2694.
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Background. Anemia, as a global public health problem, needs to be solved. The previous study by the researcher found the potency of iron-fortified synbiotic fermented milk with tempeh extract as an alternative to overcome anemia. Objective. This study aims to determine the effects of iron-fortified synbiotic fermented milk with tempeh extract towards short-chain fecal fatty acids (SCFAs) and fecal microbiota. Method. The study was a randomized controlled trial with three groups, consisting of 8 anemic Wistar rats. The groups made into anemia within 17 days.The groups treated as follows: group NA: fermented milk with tempeh extract fortified by NaFeEDTA, group FE: fermented milk with tempeh extract fortified by FeSO4 , and group KO: fermented milk with tempeh extract without fortification. SCFAs and microbiota of the rat’s feces determined using the Total Plate Count method. SCFAs were measured after the intervention, while fecal microbiota was measured before and after the intervention. One-way ANOVA was used to measure the difference between NA, FE, and KO groups with post hoc test Bonferroni. Results. There was a significant mean difference between propionic and butyric acid between NA and FE groups and the KO group. The highest Lactobacilli number was in the FE group, while Bifidobacteria and Enterobacteriaceae were highest in the KO group. Meanwhile, the NA group had the highest Escherichia coli number. Conclusion. Iron fortification has positive effects on increasing the production of SCFAs in the gut. Prebiotics and probiotics have positive effects on pathogenic bacteria. Further study is needed to determine the effects of iron-fortified synbiotic fermented milk with tempeh extract in human.