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Patrignani, Francesca, Patricia Burns, Diana Serrazanetti, Gabriel Vinderola, Jorge Reinheimer, Rosalba Lanciotti, and M. Elisabetta Guerzoni. "Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus." Journal of Dairy Research 76, no. 1 (January 5, 2009): 74–82. http://dx.doi.org/10.1017/s0022029908003828.
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High pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment for food preservation and diversification. In order to evaluate its potential for the production of fermented milks carrying probiotic bacteria, four types of fermented milks were manufactured from HPH treated and heat treated (HT) milk with and without added probiotics. Microbiological, physicochemical and organoleptic analyses were carried out during the refrigerated period (35 d at 4°C). HPH application to milk did not modify the viability of the probiotic cultures but did increase the cell loads of the starter cultures (ca. 1 log order) compared with traditional products. The coagula from HPH-milk was significantly more compacted (P<0·05) (higher firmness) than that obtained with HT-milk, and it had the highest values of consistency, cohesiveness and viscosity indexes compared with fermented milks produced without HPH treatment. All the samples received high sensory analysis scores for each descriptor considered. HPH treatment of milk can potentially diversify the market for probiotic fermented milks, especially in terms of texture parameters.
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Chuluunbat-, Tsend-Ayusha, and Yoon Yoh-Chang-. "DEVELOPING FERMENTED GOAT MILK CONTAINING PROBIOTIC BACTERIA." Foods and Raw Materials 1, no. 2 (December 20, 2013): 30–32. http://dx.doi.org/10.12737/2050.
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Sairanen, Ulla, Laura Piirainen, Soile Gråsten, Tuomo Tompuri, Jaana Mättö, Maria Saarela, and Riitta Korpela. "The effect of probiotic fermented milk and inulin on the functions and microecology of the intestine." Journal of Dairy Research 74, no. 3 (July 9, 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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Abesinghe, A. M. N. L., Hasitha Priyashantha, P. H. P. Prasanna, Maheshika S. Kurukulasuriya, C. S. Ranadheera, and J. K. Vidanarachchi. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities." Fermentation 6, no. 4 (December 10, 2020): 121. http://dx.doi.org/10.3390/fermentation6040121.
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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.
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Dmytrow, Izabela, Anna Mituniewicz-Małek, Ziarno Małgorzata, and Jerzy Balejko. "Storage stability of fermented milk with probiotic monoculture and transglutaminase." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 332–37. http://dx.doi.org/10.17221/22/2019-cjfs.
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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.
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Znamirowska, Agata, Katarzyna Szajnar, and Małgorzata Pawlos. "Probiotic Fermented Milk with Collagen." Dairy 1, no. 2 (July 29, 2020): 126–34. http://dx.doi.org/10.3390/dairy1020008.
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The aim of this study was to assess the possibility of using collagen protein hydrolysate in the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12 and Lactobacillusrhamnosus. Physicochemical and organoleptic properties were studied and microbiological analysis of fermented milk was performed on days 1 and 21 of storage. Milk with the addition of 3% collagen protein hydrolysate was pasteurized (85 °C/30 min), divided into two groups, cooled to 37 °C and inoculated: the first group with Bifidobacteriumanimalis ssp. lactis Bb-12, second with Lactobacillus rhamnosus. Incubation was carried out at 37 °C/10 h. After 21 days of refrigerated storage, the pH value decreased in all analyzed milk samples. Collagen protein hydrolysate was a good milk additive to increase gel hardness and reduce syneresis. Moreover, its addition did not change the taste and odour of milk fermented with the use of Bifidobacterium Bb-12 and Lactobacillus rhamnosus. Collagen protein hydrolysate favourably stimulated the survival of Bifidobacterium Bb-12 during 21 days of storage. After 21 days of cold storage in milk with collagen, the number of Lactobacillus rhamnosus cells was reduced by 0.11 log cfu g−1.
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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.
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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).
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Chaudhary, Jinal Kesharbhai, and Sreeja Mudgal. "Antidiabetic and Hypolipidaemic Action of Finger Millet (Eleusine coracana)-Enriched Probiotic Fermented Milk." Food technology and biotechnology 58, no. 2 (July 31, 2020): 192–202. http://dx.doi.org/10.17113/ftb.58.02.20.6308.
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Research background. Diabetes is a chronic multi-system disease having long term consequences to the health of people suffering from it. This study investigates the role of finger millet (Eleusine coracana)-enriched probiotic fermented milk in alleviating the diabetic complications in streptozotocin-induced diabetic rats. Experimental approach. The probiotic strain used in the study was Lactobacillus helveticus MTCC 5463. Study comprised six groups each containing 6 Sprague Dawley rats: two controls (nondiabetic and diabetic), and four diabetic groups fed finger millet-enriched probiotic fermented milk, probiotic fermented milk, finger millet flour or metformin (standard drug). Samples were administered orally for four weeks, and parameters associated with diabetic disorders were studied. Results and conclusions. Oral administration of finger millet-enriched milk significantly (p<0.001) decreased (64.26 %) the fasting blood glucose level of diabetic rats compared to metformin (56.43 %) and diabetic groups receiving the probiotic fermented milk (18.88 %) and finger millet flour (47.14 %) after four weeks of treatment. The finger millet-enriched milk significantly ameliorated the diabetic symptoms polyphagia and polydipsia and improved body mass. In diabetic control group, body mass was reduced up to 15.60 % at the end of experiment, while in the group receiving the probiotic fermented milk, body mass significantly (p<0.0001) increased by about 5-30 %. Significant (p<0.0001) reduction in total cholesterol, triglyceride levels in the groups treated with finger millet flour, finger millet-enriched probiotic fermented milk and probiotic fermented milk was observed compared to diabetic control rats. The probiotic fermented milk enriched with finger millet caused significant (p<0.05) decrease in low-density lipoprotein and very-low-density lipoprotein levels (p<0.0001) and insignificant increase in high-density lipoprotein level. A reversal of altered activities of hepatic marker enzymes aspartate transaminase and alanine transaminase was observed in the group receiving the probiotic milk enriched with finger millet. Histological observations of pancreatic tissues and liver showed that the enriched milk prevents more severe changes in the acinar cells and ameliorated the inflammation and alteration in the liver structure to some extent. Therefore, the finger millet-enriched probiotic fermented milk can be a potential functional food in the management of diabetes. Novelty and scientific contribution. This is the only paper reporting about the antidiabetic potential of finger millet-enriched milk fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophilus MTCC 5460. It also shows the synergistic antidiabetic effect of milk and finger millet used in combination, thus offering a novel functional food.
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Galdeano, Carolina Maldonado, Alejandra de Moreno de LeBlanc, Esteban Carmuega, Ricardo Weill, and Gabriela Perdigón. "Mechanisms involved in the immunostimulation by probiotic fermented milk." Journal of Dairy Research 76, no. 4 (July 29, 2009): 446–54. http://dx.doi.org/10.1017/s0022029909990021.
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The intestinal ecosystem contains a normal microbiota, non-immune cells and immune cells associated with the intestinal mucosa. The mechanisms involved in the modulation of the gut immune system by probiotics are not yet completely understood. The present work studies the effect of a fermented milk containing probiotic bacteriumLactobacillus(Lb.)caseiDN114001 on different parameters of the gut immune system involved with the nonspecific, innate and adaptive response. BALB/c mice received the probiotic bacteriumLb. caseiDN114001 or the probiotic fermented milk (PFM). The interaction of the probiotic bacteria with the intestine was studied by electron and fluorescence microscopy. The immunological parameters were studied in the intestinal tissue and in the supernatant of intestinal cells (IC). Results showed that the probiotic bacterium interact with the IC. The whole bacterium or its fragments make contact with the gut associated immune cells. The PFM stimulated the IC with IL-6 release, as well as cells related to the nonspecific barrier and with the immune cells associated with the gut. This last activity was observed through the increase in the population of different immune cells: T lymphocytes and IgA+ B lymphocytes, and by the expression of cell markers related to both innate and adaptive response (macrophages). PFM was also able to activate the enzyme calcineurine responsible for the activation of the transcriptional factor NFAT. PFM induced mucosal immune stimulation reinforcing the non-specific barrier and modulating the innate immune response in the gut, maintaining the intestinal homeostasis.
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Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Fermented Milk Products and Child Health." Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) 65, no. 6 (January 22, 2021): 155–65. http://dx.doi.org/10.21508/1027-4065-2020-65-6-155-165.
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The probiotic fermented milk products hold a specific place in the children diet. As a rule, the pediatricians, when advising the parents, are guided by the characteristics of both strains used as the ferment and the probiotic strains included into the food product. It is important that the microorganisms are safe, shelf stable and able to survive in the gastrointestinal tract. The use of the probiotic fermented milk products has a positive effect on the child health, as follows: anti-infectious and immunomodulatory effects, it helps to normalize the motion of the gastrointestinal tract. These provisions shall be supported with the controlled studies.
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Zandanova, T. N., P. A. Gogoleva, T. P. Myryanova, and K. V. Ivanova. "Probiotic properties of heterofermented milk products." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (December 20, 2019): 118–24. http://dx.doi.org/10.20914/2310-1202-2019-3-118-124.
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Information is presented on the study of the probiotic properties of fermented milk products of heteroenzymatic fermentation, namely their antimutagenic, hypocholesterolemic, antioxidant activity, and the ability to suppress pathogenic and conditionally pathogenic bacteria. Data on the effective use of koumiss, kefir, chegen, kurunga in the treatment of acute intestinal infections, their ability to limit the intensity of peroxide metabolism are presented. Thus, their bactericidal action against tubercle Bacillus, Escherichia coli, Bacillus fastidiosus, Pseudomonas aeruginosa, Leuconostoc mesenteroides, Candida albicans, Staphylococcus aureus, etc. was established.the data of clinical trials proving their influence on the normalization of human lipid metabolism are Presented. Antioxidant effect is associated with the action of vitamins C, E, polyunsaturated fatty acids, etc. produced by the microflora of dairy products. Many researchers indicate that multicomponent probiotics have a high adaptive potential in the conditions of the gastrointestinal tract. Thus, artificially created communities of lactobacilli isolated from spontaneously formed microflora of "artisanal" fermented milk products exhibit antimirobial action against pathogenic microflora.
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Corti, Daiane, Angelica Regina Gabiatti, Deisy Alessandra Drunkler, and Fabiana De Oliveira Martins. "Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná." Revista Brasileira de Pesquisa em Alimentos 3, no. 2 (February 18, 2014): 90. http://dx.doi.org/10.14685/rebrapa.v3i2.88.
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<p>Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Paraná, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current.</p><p> </p><p>DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88</p>
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Szparaga, Agnieszka, Sylwester Tabor, Sławomir Kocira, Ewa Czerwińska, Maciej Kuboń, Bartosz Płóciennik, and Pavol Findura. "Survivability of Probiotic Bacteria in Model Systems of Non-Fermented and Fermented Coconut and Hemp Milks." Sustainability 11, no. 21 (November 1, 2019): 6093. http://dx.doi.org/10.3390/su11216093.
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This study aimed at determining the survivability of probiotic bacteria cultures in model non-dairy beverages subjected or not to the fermentation and storage processes, representing milk substitutes. The experimental material included milks produced from desiccated coconut and non-dehulled seeds of hemp (Cannabis sativa L.). The plant milks were subjected to chemical and microbiological evaluation immediately after preparation as well as on day 7, 14, and 21 of their cold storage. Study results proved that the produced and modified plant non-dairy beverages could be the matrix for probiotic bacteria. The fermentation process contributed to increased survivability of Lactobacillus casei subsp. rhamnosus in both coconut and hemp milk. During 21-day storage of inoculated milk substitutes, the best survivability of Lactobacillus casei was determined in the fermented coconut milk. On day 21 of cold storage, the number of viable Lactobacillus casei cells in the fermented coconut and hemp milks ensured meeting the therapeutic criterion. Due to their nutritional composition and cell count of bacteria having a beneficial effect on the human body, the analyzed groceries—offering an alternative to milk—represent a category of novel food products and their manufacture will contribute to the sustainable development of food production and to food security assurance.
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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 (June 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.
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Salamoura, Chrysoula, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, and Theodoros Varzakas. "Probiotic fermented milks made of cow's milk, goat's milk and their mixture." Journal of Biotechnology 185 (September 2014): S77. http://dx.doi.org/10.1016/j.jbiotec.2014.07.262.
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Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (June 28, 2021): 599. http://dx.doi.org/10.3390/agriculture11070599.
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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.
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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (October 18, 2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.
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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
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Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (August 1, 2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.
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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and particle size than ice creams containing Bifidobacterium bifidum (Bb-12; B). Regardless of the starter culture used, all of sensory analysis scores decreased in ice creams with higher soy milk amount. The vegetable milks may offer ice cream manufacturers an alternative source of cow milk as a functional ice cream.
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Papastoyiannidis, G., A. Polychroniadou, A. M. Michaelidou, and E. Alichanidis. "Fermented Milks Fortified with B-group Vitamins: Vitamin Stability and Effect on Resulting Products." Food Science and Technology International 12, no. 6 (December 2006): 521–29. http://dx.doi.org/10.1177/1082013206073274.
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Four fermented milks were made from cow's milk fortified with B-group vitamins (thiamine (B1), riboflavin (B2), pyridoxine, pyridoxal, pyridoxamine and folic acid) inoculated with different mixed probiotic cultures. Fermented milks made from non-fortified milk were used as controls. Some vitamins were partly lost during heating of the milk and fermentation but the level of all vitamins remained stable during storage for 16 days at 4°C. Species and strain of the culture were clearly found to affect the vitamin level throughout fermentation and storage of the products. Fortification was observed as having no impact on the composition or sensory properties of the products, attributes that were found to be mainly dependent on the culture. At the fortification level applied, fermented products could be a good alternative to dietary supplements, because they are readily consumed and combine the beneficial effects of probiotic microorganisms with important amounts of valuable vitamins.
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Utami, Tyas, Giyarto Giyarto, Titik F. Djaafar, and Endang S. Rahayu. "Growth of Lactobacillus paracasei SNP-2 in Peanut Milk and Its Survival in Fermented Peanut Milk Drink During Storage." Indonesian Food and Nutrition Progress 13, no. 1 (September 10, 2014): 11. http://dx.doi.org/10.22146/jifnp.116.
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Fermentation of peanut milk added with various sucrose concentrations using candidate probiotic strain of Lactobacillus paracasei SNP-2 was investigated, and the lactic acid bacteria survival during storage of the fermented peanut milk drinks were also studied. Peanut milk fermentations were carried out at 37°C for 18 h. It was found that peanut milk without addition of sucrose could support the growth of L. paracasei SNP-2, but not the production of lactic acid. Fermentation of peanut milk with addition of 2-10% sucrose significantly increased the production of lactic acid. The numbers of lactic acid bacteria showed no marked reduction in the fermented peanut milk drinks during storage at 4°C for 21 days, still sufficiently high to exert beneficial probiotic effects in the host. Fermented peanut milk drink using L. paracasei SNP-2 can be used as a non-dairy probiotic product.
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Homayouni, Aziz, Fereshteh Ansari, Aslan Azizi, Hadi Pourjafar, and Masuod Madadi. "Cheese as a Potential Food Carrier to Deliver Probiotic Microorganisms into the Human Gut: A Review." Current Nutrition & Food Science 16, no. 1 (January 13, 2020): 15–28. http://dx.doi.org/10.2174/1573401314666180817101526.
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: This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommended producing it in large quantities.
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Szajnar, K., M. Pawlos, and A. Znamirowska. "The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus." International Journal of Food Science 2021 (July 11, 2021): 1–9. http://dx.doi.org/10.1155/2021/7928745.
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The global market for sheep’s milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep’s milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep’s milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep’s milk was also evaluated. Sheep milk with the addition of 0% (control sample), 1.5%, and 3.0% chokeberry fiber was fermented by two different probiotic monocultures L. acidophilus and L. rhamnosus. In the fermented milk, pH value, syneresis (%), color, and texture were determined. Furthermore, the microbiological analysis and an organoleptic evaluation were performed. With the increasing dose of chokeberry fiber, the pH value decreased already before the fermentation process. After fermentation, the milk’s pH values with fiber were still lower than those in the control sample. Presumably, more acidic metabolites were produced by L. acidophilus, causing a more intense reduction of the pH value than L. rhamnosus both in control milk and in milk with the addition of fiber. The addition of chokeberry fiber affected the stimulation of the growth of both types of bacteria. In the milk sample without fiber addition, a more significant number of viable cells were counted for L. acidophilus by 0.5 log CFU g-1 more than the milk fermented with L. rhamnosus. Furthermore, in milk fermented by L. acidophilus with 1.5% chokeberry fiber (LA1), the number of viable bacterial cells was higher than that in milk fermented by L. rhamnosus with the same addition of fiber (LR1). However, in sample LA3, the number of viable bacterial cells was lower than that in sample LR3. Tested fermented sheep milk met the Recommendation of the International Dairy Federation’s requirements regarding the number of live bacterial cells for dairy probiotics. The addition of chokeberry fiber increased syneresis in each fermented milk group, regardless of the bacteria used for fermentation. Moreover, the use of fiber caused a significant reduction in brightness L ∗ , an increase of red color, and a decrease of yellow color. Milk fermented with L. acidophilus was characterized by a harder gel, compared to their analogues fermented with L. rhamnosus. The addition of fiber intensified the sour taste and the taste of the additive in both types of fermented sheep milk.
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DING, WU, HAIFENG WANG, and MANSEL W. GRIFFITHS. "Probiotics Down-Regulate flaA σ28 Promoter in Campylobacter jejuni." Journal of Food Protection 68, no. 11 (November 1, 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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Utama, Gemilang Lara, Siska Meliana, Mohamad Djali, Tri Yuliana, and Roostita L. Balia. "Probiotic Candidates Yeast Isolated from Dangke – Indonesian Traditional Fermented Buffalo Milk." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 67, no. 1 (2019): 179–87. http://dx.doi.org/10.11118/actaun201967010179.
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The aim of the study was to isolate and identify the yeast isolated from Dangke and its potential as probiotics. The purified isolates obtained were identified based on observations of macroscopic characteristics of colonies and microscopic cells. The ability as a probiotic yeast is obtained by testing the resistance towards acid conditions, bile salt resistance test and aggregation ability test against pathogenic bacteria using Salmonella sp. The yeast isolates were identified using the RapID Yeast Plus System. The isolation result was obtained D.10.3.d isolate that identified as Candida guilliermondii which showed probiotic characteristic. The yeast colony is round, cream‑colored, smooth surfaces, low convex elevations and entire edges, capable of growing on mediums with the pH of 4, containing 1 % and 5 % of bile salts and having the ability to aggregate Salmonella sp. at 15, 60, and 180 minutes.
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Manik, Maria, Jamaran Kaban, Jansen Silalahi, and Mimpin Ginting. "Lactic Acid Bacteria (LAB) with Probiotic Potential from Dengke Naniura." Baghdad Science Journal 18, no. 1 (March 10, 2021): 0035. http://dx.doi.org/10.21123/bsj.2021.18.1.0035.
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Dengke Naniura is a traditional food from Sumatera Utara, Indonesia, that is produced through fermenting process, and this food is believed to contain high probiotics. The objective of the current research is to determine the potential of LAB as a probiotic that has been obtained from Dengke Naniura. Dengke Naniura was traditionally prepared from Cyprinus carpio. Four LABs have been successfully isolated from Dengke Naniura, such as D7DA3, D7B3, D7DBF and D7DN3. Those four LAB isolates were identified as Lactobacillus sp. This result has been confirmed by the non-spore forming bacterium, non-motile, and Gram-positive. Also, it has been supported by biochemical test, for the example Voges Proskauer, catalase test, Methyl Red test, and carbohydrate fermentation. Several tests have been performed for determining the properties of the isolated LABs as probiotic, for the example: physiological properties, acid and bile tolerance and antimicrobial activities. As a probiotic, the fermentation profile of the isolated LAB was evaluated, including titratable acidity, pH, and organoleptic test. The all four isolates show the ability to survive in the MRS broth medium at pH 2 and 3. At the pH 3, the isolates of D7B3 show the highest ability to survive; it is about 100%, after 2 hours of incubation time. This data is followed by D7DBF4 with value 90 and 24% at pH 3 and 2, respectively. Otherwise, the isolate of D7DN3 and D7DA3 shows the lowest value, it is about 55-58% and 52-58% at pH 3 and 2, respectively. The fermented milk has been successfully made from LAB that has been isolated from Dengke Naniura. The fermented milk prepared using D7DA3 and D7DN3 has consistence and odor as similar as yoghurt, otherwise the isolate of D7DB3 and D7DBF4 produced fermented milk that is too thick. The fermented milk prepared from these isolates, D7DA3, D7DBF4 and D7DN3 has a normal taste. The better taste has been obtained in the fermented milk that was prepared using D7B3 isolate. The fermented milk prepared using LAB and obtained from Dengke Naniura has titratable acidity of 0.92-1.15% with pH 4.03-4.60.
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Bin Masalam, Maged S., Ahmed Bahieldin, Mona G. Alharbi, Saad Al-Masaudi, Soad K. Al-Jaouni, Steve M. Harakeh, and Rashad R. Al-Hindi. "Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk." Evidence-Based Complementary and Alternative Medicine 2018 (July 25, 2018): 1–12. http://dx.doi.org/10.1155/2018/7970463.
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Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence comparisons. None of the strains exhibited resistance to clinically relevant antibiotics or had any undesirable hemolytic activity, but they differed in their other probiotic characteristics, that is, tolerance to acidic pH, resistance to bile, and antibacterial activity. In conclusion, the isolatesLactobacillus caseiMSJ1,Lactobacillus caseiDwan5,Lactobacillus plantarumEyLan2, andEnterococcus faeciumGail-BawZir8 are most likely the best with probiotic potentials. We speculate that studying the synergistic effects of bacterial combinations might result in a more effective probiotic potential. We suspect that raw and fermented milk products from animals in Saudi Arabia, especially Laban made from camel milk, are rich in LAB and have promising probiotic potential.
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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.
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Nath, Soumitra, Jibalok Sikidar, Monisha Roy, and Bibhas Deb. "In vitro screening of probiotic properties of Lactobacillus plantarum isolated from fermented milk product." Food Quality and Safety 4, no. 4 (October 6, 2020): 213–23. http://dx.doi.org/10.1093/fqsafe/fyaa026.
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Abstract Objectives The screening of traditional fermented products is essential for the assessment of safety, security, and further development of functional foods for the well-being of human health. The aim of the present study was to isolate and identify bacteria from fermented raw milk samples that exhibit health benefits upon consumption. Methods In order to confirm the isolates as probiotics, several in vitro assays were conducted to assess the probiotic properties of isolated bacteria. The initial screening includes tolerance to acid, bile, pancreatin, and NaCl. The cell surface properties demonstrate their interaction with mucosal epithelium, which includes hydrophobicity and auto-aggregation assay. Safety assessment was done by performing haemolytic test and antibiotic susceptibility test. The antagonistic activity of probiotic strain was further evaluated against some pathogenic bacteria. Results Lactobacillus plantarum (L. plantarum) isolated from fermented raw milk was preliminarily identified by biochemical tests and further confirmed using 16S rRNA identification. The isolate designated as L. plantarum strain GCC_19M1 demonstrated significant tolerance to low pH, 0.3% bile, 0.5% pancreatin, and 5% NaCl. In the presence of simulated gastric juice (at pH 3), the isolate exhibited a survival rate of 93.48–96.97%. Furthermore, the development of ecological niches in the human gut and their successful accumulation have been revealed by auto-aggregation and hydrophobicity properties. Absence of haemolytic activity ensures the non-virulent nature of the strain. Lactobacillus plantarum strain GCC_19M1 showed susceptibility towards gentamicin, tetracycline, kanamycin, meropenem, and ceftriaxone and exhibited an antagonistic effect on pathogenic bacteria. Conclusion The obtained results conveyed that L. plantarum strain GCC_19M1 has strong probiotic potential, and its presence in the fermented raw milk products may serve as a potent functional probiotic food.
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Dimitrellou, Dimitra, Chrysoula Salamoura, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, George Zakynthinos, and Theodoros Varzakas. "Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk." Microorganisms 7, no. 9 (August 21, 2019): 274. http://dx.doi.org/10.3390/microorganisms7090274.
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The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
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Maselli, Lisa, and Sharareh Hekmat. "Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours." Journal of Food Research 5, no. 2 (March 24, 2016): 41. http://dx.doi.org/10.5539/jfr.v5n2p41.
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<p>Probiotic products containing <em>Lactobacillus rhamnosus</em> GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of <em>L. rhamnosus</em> GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of <em>L. rhamnosus</em> GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of <em>L. rhamnosus</em> GR-1 at viable levels (10<sup>8</sup>CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.</p>
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Ilicic, Mirela, Spasenija Milanovic, Katarina Kanuric, Vladimir Vukic, and Dajana Hrnjez. "The effect of processing parameters on the structure of fermented milk products with transglutaminase addition." Acta Periodica Technologica, no. 44 (2013): 67–74. http://dx.doi.org/10.2298/apt1344067i.
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This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%.
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Kullisaar, Tiiu, Epp Songisepp, Marika Mikelsaar, Kersti Zilmer, Tiiu Vihalemm, and Mihkel Zilmer. "Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects." British Journal of Nutrition 90, no. 2 (August 2003): 449–56. http://dx.doi.org/10.1079/bjn2003896.
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The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a humanLactobacillusspp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats' milk fermented with the human antioxidative lactobacilli strain,Lactobacillus fermentumME-3, and to test the effect of the fermented probiotic goats' milk on oxidative stress markers (including markers for atherosclerosis) in human blood and urine and on the gut microflora. Twenty-one healthy subjects were assigned to two treatment groups: goats' milk group and fermented goats' milk group (150 g/d) for a period of 21 d. Consumption of fermented goats' milk improved anti-atherogenicity in healthy subjects: it prolonged resistance of the lipoprotein fraction to oxidation, lowered levels of peroxidized lipoproteins, oxidized LDL, 8-isoprostanes and glutathione redox ratio, and enhanced total antioxidative activity. The consumption of fermented goats' milk also altered both the prevalence and proportion of lactic acid bacteria species in the gut microflora of the subjects. We conclude that the goats' milk fermented with our special antioxidative lactobacilli strainLactobacillus fermentumME-3 exhibits anti-atherogenic effects.
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Abbas, Hayam M., Nadia M. Shahein, Nabil S. Abd-Rabou, Mohammed T. Fouad, and Wafaa M. Zaky. "Probiotic-fermented Milk Supplemented with Rice Bran Oil." International Journal of Dairy Science 12, no. 3 (April 15, 2017): 204–10. http://dx.doi.org/10.3923/ijds.2017.204.210.
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Miocinovic, Jelena, Zorica Radulovic, Dusanka Paunovic, Zorana Miloradovic, G. Trpkovic, Mira Radovanovic, and P. Pudja. "Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria." Archives of Biological Sciences 66, no. 1 (2014): 65–73. http://dx.doi.org/10.2298/abs1401065m.
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Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.
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GILL, HARSHARNJIT S., and KAY J. RUTHERFURD. "Immune enhancement conferred by oral delivery of Lactobacillus rhamnosus HN001 in different milk-based substrates." Journal of Dairy Research 68, no. 4 (November 2001): 611–16. http://dx.doi.org/10.1017/s0022029901005155.
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The probiotic Lactobacillus rhamnosus HN001 is known to enhance immunity in animal models, following oral delivery. In this study, we investigated the immunoenhancing effects of HN001 delivered to mice in different milk-based substrates, including: whole (full-fat) milk supplemented with HN001; fermented milk supplemented with HN001; or whole milk which had been part-fermented by HN001. Direct oral feeding of mice with HN001 in whole milk was shown to enhance the phagocytic activity of blood and peritoneal cells. Similar effects on phagocytosis were observed when HN001 was offered to mice in the form of a milk- or fermented milk-based diet. The degree of immune enhancement conferred by HN001 was similar whether the probiotic was used as an additive or as a fermentative agent. These studies confirm that Lb. rhamnosus HN001, derived originally from dairy food, enhances immune function following oral delivery in different milk bases.
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LV, TIAN, XUETING HUANG, CHENCHEN ZHANG, DAWEI CHEN, RUIXIA GU, YUNCHAO WA, KUIYAO PENG, LINA ZONG, and XIA CHEN. "Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08." Journal of Food Protection 84, no. 8 (April 26, 2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.
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ABSTRACT Kefir is an acidic-alcoholic fermented milk that can provide probiotic benefits, such as intestinal microecological balance regulation, antibacterial activity, and anti-inflammatory activity. In this study, Lactobacillus fermentum grx08 isolated from longevous people was used to further improve the health properties of kefir. L. fermentum grx08 and kefir grains obtained from Xinjiang, People's Republic of China, were mixed at ratios of 1:1, 5:1, and 25:1 as starters. The six gram-positive and gram-negative foodborne pathogens were able to grow in the supernatant of kefir but not in the supernatant of kefir with L. fermentum grx08. With increasing amounts of inoculated L. fermentum grx08, the antibacterial activity of the mixed fermented kefir gradually increased. The contents of lactic acid, fumaric acid, and malic acid in the mixed fermented milk were significantly increased by adding L. fermentum grx08 (P < 0.05), while the content of acetic acid decreased with the increase of L. fermentum grx08 and the content of citric acid was unaffected. This study suggests that the addition of L. fermentum grx08 shortened the fermentation time, improved the acidity, and retained the quality of fermented milk. Moreover, the antibacterial properties of kefir is enhanced by increasing the production of certain acids. HIGHLIGHTS
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Slačanac, V., J. Hardi, D. Čuržik, H. Pavlović, M. Lučan, and M. Vlainić. "Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46." Czech Journal of Food Sciences 25, No. 6 (January 7, 2008): 351–58. http://dx.doi.org/10.17221/752-cjfs.
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This study was carried out to determine the influence of goat and cow milk fermented by <I>Bifidobacterium longum</I> Bb-46 on the pathogenic <I>Salmonella enteritidis</I> D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of <I>Salmonella enteritidis</I> D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of <I>Bifidobacterium longum</I> Bb-46 and pH of fermented milk) was also analysed. <I>S enteritidis</I> D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with <I>Bifidobacterium longum</I> Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. <I>Bifidobacterium longum</I> Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of <I>Salmonella enteritidis</I> D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of <I>Bifidobacterium longum</I> Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on <I>Salmonella enteritidis</I> D growth increased rapidly with the fermentation time. The results indicated high sensitivity of <I>Salmonella enteritidis</I> D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.
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Arab, Masoumeh, Sara Sohrabvandi, Nasim Khorshidian, and Amir M. Mortazavian. "Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk." Current Nutrition & Food Science 15, no. 3 (April 25, 2019): 234–42. http://dx.doi.org/10.2174/1573401314666180123151007.
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<P>Background: Doogh is a typical Iranian beverage based on fermented milk. The common salt used for Doogh is NaCl. Addition of salt in Doogh can take place before or after fermentation. The type of salt (NaCl or NaCl/KCl) and the sequence of salt addition in Doogh production can have significant impacts on biochemical characteristics of this product. </P><P> Methods: Nine probiotic Doogh treatments containing two probiotics (Lactobacillus acidophilus and Bifidobacterium lactis BB at the level of 107 cfu.mL-1) along with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, different salt percentages (0.5 and/or 1% (w/w)) in two ratios of NaCl/KCl (100:0 or 50:50) were prepared. Four samples were produced with the addition of salt before fermentation and four samples after fermentation (after cooling to 5°C). Apparent viscosity, phase separation, viability of probiotics and sensory properties of Doogh samples were studied during 21 days storage. </P><P> Results: The results showed that samples containing 1% (w/w) salt (NaCl or NaCl:KCl) had higher phase separation than treatments with 0.5% (w/w). The partial substitution of NaCl with KCl had a positive influence on the viability of probiotics. Treatments with 1% (w/w) NaCl:KCl and 0.5% (w/w) NaCl:KCl added before fermentation showed the maximum viability of probiotics. Addition of salt decreased the apparent viscosity of Doogh due to decreasing mean particle size of the dispersion system. From sensory point of view, the treatment with 0.5% (w/w) NaCl and those with 0.5% (w/w) NaCl:KCl before fermentation showed the highest acceptance. </P><P> Conclusion: A low-sodium Doogh with an acceptable probiotic viability was produced.</P>
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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 (August 26, 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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Desnilasari, Dewi, Wawan Agustina, Devry Pramesti Putri, Ade Chandra Iwansyah, Woro Setiaboma, Enny Sholichah, and Ainia Herminiati. "THE CHARACTERISTICS OF PROBIOTIC DRINK BASED ON MORINGA LEAVES JUICE." Jurnal Teknologi dan Industri Pangan 32, no. 1 (June 2021): 9–15. http://dx.doi.org/10.6066/jtip.2021.32.1.9.
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Moringa (Moringa oleifera) is rich in minerals, vitamins, and other essential phytochemicals. This research aimed to evaluate the effect of addition skim milk powder to the characteristics of probiotic drinks based on moringa leaves juices. The probiotic drink was fermented by Lactobacillus casei FNCC 00090 with different levels of skim milk powder (0, 3, 5, and 7%). The results showed that supplementation skims milk powders significantly affected the color of the probiotic product. The higher level of skim milk powders, the lighter, greener, and more yellow in the color (P<0.05). The higher concentration of skim milk, the higher of pH and lactic acid content resulted. The number of probiotics among the treatment was not significantly different. The addition of 7% skims milk powder produced the highest protein content, anti-bacterial activity, phenolic content, and antioxidant activity. This product has a protein content of 2.65%, antibacterial activity: 14.50±1.80 mm (zone inhibition of E. coli) and 35.33±4.16 mm (zone inhibition of S. aureus), phenolic content of 0.2410±0.0054 mg equivalent gallic acid/mL sample, and antioxidant activity of 75.18±1.45%. The probiotics drink based on moringa leaves juices has the potential to be developed as a functional drink.
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Shima, T., R. Amamoto, C. Kaga, Y. Kado, T. Sasai, O. Watanabe, J. Shiinoki, K. Iwazaki, H. Shigemura, and H. Tsuji. "Association of life habits and fermented milk intake with stool frequency, defecatory symptoms and intestinal microbiota in healthy Japanese adults." Beneficial Microbes 10, no. 8 (December 9, 2019): 841–54. http://dx.doi.org/10.3920/bm2019.0057.
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Few studies have examined the effects of smoking habit, the frequency of alcohol drinking, exercise, and fermented milk consumption on defecatory symptoms and gut microbiota composition, and particularly their interactive effects. We examined the effect of these lifestyle factors on bowel movements and gut microbiota composition in 366 healthy Japanese adults by analysis of covariance. Smoking did not affect defecatory symptoms but was negatively correlated with total bacteria and Enterococcus counts. Drinking frequency was significantly positively correlated with a feeling of incomplete evacuation and counts of the Bacteroides fragilis group and Acidaminococcus groups. Exercise frequency tended to be negatively correlated with the Bristol Stool Form Scale score and was significantly negatively correlated with the counts of Enterobacteriaceae and positively correlated with the Prevotella counts in the faeces. The frequency of fermented milk consumption was not significant but tended to be positively correlated with stool frequency. The frequency of fermented milk consumption was significantly positively correlated with the counts of the Atopobium cluster, Eubacterium cylindroides group, Acidaminococcus group, Clostridium ramosum subgroup, and Lactobacillus in the faeces. The frequency of consumption of probiotic Lactobacillus casei-containing fermented milk was significantly positively correlated with stool frequency. The counts of probiotic Lactobacillus casei in the stool was positively correlated with the counts of Bifidobacterium and total Lactobacillus. These results suggest that smoking, alcohol drinking, exercise, and consumption of fermented milk, particularly containing probiotic L. casei, differently affect bowel movements and gut microbiota composition in healthy Japanese adults.
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Rahman, Dida Hani, Ikeu Tanziha, and Sri Usmiati. "FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum." Jurnal Gizi dan Pangan 7, no. 1 (March 1, 2012): 50. http://dx.doi.org/10.25182/jgp.2012.7.1.50-.
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Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />
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Lima, Meire dos Santos Falcão de, Karoline Mirella Soares de Souza, Lorenzo Pastrana, Maria Taciana Cavalcanti Vieira Soares, and Ana Lúcia Figueiredo Porto. "In vitro digestion as a tool for functional isolation of a probiotic potential Lactobacillus rhamnosus." Research, Society and Development 9, no. 10 (September 27, 2020): e3119108544. http://dx.doi.org/10.33448/rsd-v9i10.8544.
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This study set out to isolate microrganisms strains with probiotic characteristics after simulating the in vitro digestion of sheep milk fermented by kefir grains. Three lactobacilli with probiotic characteristics were isolated and identified as Lactobacillus rhamnosus. Assays characterized these strains as probiotic since they tolerated acid pH and bile salts, had antibiotic resistance, antagonist activity, antioxidant activity, presence of β-galactosidase enzyme and other tests revealed adhesion capacity. All strains presented antioxidant activity and survived at different pH and bile salts. These strains can be considered safe because they were susceptible to antibiotics tested, possess antagonist activity to pathogens and high β-galactosidase activity. As to adhesion criteria (hydrophobicity and autoaggregation), L. rhamnosus Lb16 stood out, as it also adheres to the intestinal epithelium cells of mice. The analysis of L. rhamnosus Lb16 can assist the dairy industry to enhance the potential human health benefits of its products. This paper is an important contribution to probiotics isolated after simulation of the in vitro digestion of fermented sheep milk by kefir grains, this has a differential due to its different characteristics which afforded the isolation of resistant strains to gastrointestinal conditions.
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Jangra, Surender, Ramesh Pothuraju, Raj K. Sharma, and Gaurav Bhakri. "Co-Administration of Soluble Fibres and Lactobacillus casei NCDC19 Fermented Milk Prevents Adiposity and Insulin Resistance Via Modulation of Lipid Mobilization Genes in Diet-Induced Obese Mice." Endocrine, Metabolic & Immune Disorders - Drug Targets 20, no. 9 (November 5, 2020): 1543–51. http://dx.doi.org/10.2174/1871530320666200526123621.
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Background: Numerous reports explaining the beneficial health effects of soluble fibres and probiotics on lifestyle disorders have been published. However, a little information is available on coadministration of soluble fibres such as gum acacia & inulin and probiotic lactobacilli. Therefore, in the present study, we have evaluated the synergistic effects of soluble fibres and probiotic fermented milk on adiposity, insulin resistance and dyslipidemia in C57BL/6 mice fed high-fat and sucrose diet for 18 weeks. Objective: To explore the synergistic effect of soluble fibres (gum acacia/inulin) and Lactobacillus casei NCDC19 fermented milk on adiposity, insulin resistance and lipid mobilization genes in dietinduced obese mice. Methods: C57BL/6 mice were divided randomly into three groups (n = 9/group) according to their body weights. The HFS group was fed high-fat and sucrose diet, the HFS-GFM group was fed HFS diet incorporated with gum acacia (7%, w/w) along with L. casei NCDC19 fermented milk and HFSIFM group was fed HFS diet incorporated with inulin (7%, w/w) along with L. casei NCDC19 fermented milk. Results: At the end of the experiment, final body weight, epididymal fat (E.fat) weight, and adipocyte size were found to be lower in groups received either gum acacia or inulin in combination with L. casei NCDC19 fermented milk (HFS-GFM or HFS-IFM). Also, fasting blood glucose, serum insulin, triglycerides, and VLDL-cholesterol levels were decreased significantly in both HFS-GFM and HFSIFM fed groups. Furthermore, relative mRNA expression of genes (cpt1, foxa2, pgc1β, and pparα) related to fatty acid oxidation enhanced significantly in the liver. In E.fat pad, expression of adiponectin was upregulated, whereas, leptin expression was reduced considerably. Also, expression of fasting-induced adipose factor enhanced significantly in the distal ileum of mice in HFS-GFM and HFS-IFM groups. Conclusion: Overall, we demonstrate that co-administration of soluble fibres viz. gum acacia, inulin and L. casei NCDC19 fermented milk exhibited the anti-adiposity effects, improved insulin sensitivity and dyslipidemia in mice via modulation of lipid mobilization genes.
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Dong, Jia-Yi, Ignatius M. Y. Szeto, Kimmo Makinen, Qiutao Gao, Junkuan Wang, Li-Qiang Qin, and Youyou Zhao. "Effect of probiotic fermented milk on blood pressure: a meta-analysis of randomised controlled trials." British Journal of Nutrition 110, no. 7 (July 3, 2013): 1188–94. http://dx.doi.org/10.1017/s0007114513001712.
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Previous studies have suggested that probiotic fermented milk may possess blood pressure (BP)-lowering properties. In the present study, we aimed to systematically examine the effect of probiotic fermented milk on BP by conducting a meta-analysis of randomised controlled trials. PubMed, Cochrane library and the ClinicalTrials.gov databases were searched up to March 2012 to identify eligible studies. The reference lists of the obtained articles were also reviewed. Either a fixed-effects or a random-effects model was used to calculate the combined treatment effect. Meta-analysis of fourteen randomised placebo-controlled trials involving 702 participants showed that probiotic fermented milk, compared with placebo, produced a significant reduction of 3·10 mmHg (95 % CI − 4·64, − 1·56) in systolic BP and 1·09 mmHg (95 % CI − 2·11, − 0·06) in diastolic BP. Subgroup analyses suggested a slightly greater effect on systolic BP in hypertensive participants than in normotensive ones ( − 3·98 v. − 2·09 mmHg). Analysis of trials conducted in Japan showed a greater reduction than those conducted in European countries for both systolic BP ( − 6·12 v. − 2·08 mmHg) and diastolic BP ( − 3·45 v. − 0·52 mmHg). Some evidence of publication bias was present, but sensitivity analysis excluding small trials that reported extreme results only affected the pooled effect size minimally. In summary, the present meta-analysis suggested that probiotic fermented milk has BP-lowering effects in pre-hypertensive and hypertensive subjects.
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Smug, L. N., S. Salminen, M. E. Sanders, and S. Ebner. "Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union." Beneficial Microbes 5, no. 1 (March 1, 2014): 61–66. http://dx.doi.org/10.3920/bm2013.0050.
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Beneficial microbes enter the food supply primarily through fermented foods (largely milks) and addition of probiotics. Fermented milks are a significant component of the diet of some geographical regions, including Europe. The fermentation process serves to preserve safety, nutritional quality and palatability of milk. In addition, the microbes associated with fermented milks and probiotics are associated with human health benefits. However, in the area of health claims only one claim for beneficial microbes has been approved in the European Union, that is for yoghurt to improve lactose tolerance. We searched for health messages that include probiotics or fermented milks in nutrition guidelines and recommendations in thirteen countries of the EU plus Switzerland. Such messages are allowed when they are made by non-commercial government bodies. Our analysis revealed that five EU member states have national nutrition guidelines or recommendations that include either probiotics or fermented milks with live bacteria. This supports that some EU member states recognise health benefits associated with consumption of live microbes, even if commercial marketing claims are not authorised. Harmonisation between recommendations and approved health-claims would benefit consumers and public health.
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Agregán-Pérez, Rubén, Elisa Alonso-González, Juan Carlos Mejuto, and Nelson Pérez-Guerra. "Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties." International Journal of Molecular Sciences 22, no. 18 (September 16, 2021): 10004. http://dx.doi.org/10.3390/ijms221810004.
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Nowadays, probiotics have been proposed for substituting antibiotics in animal feed since the European Union banned the latter compounds in 2006 to avoid serious side effects on human health. Therefore, this work aimed to produce a probiotic product for use in animal feed by fed-batch fermentation of whey with a combination of kefir grains, AGK1, and the fermented whole milk used to activate these kefir grains. The probiotic culture obtained was characterized by high levels of biomass (8.03 g/L), total viability (3.6 × 108 CFU/mL) and antibacterial activity (28.26 Activity Units/mL). Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at −20 °C, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed.
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Ozen, M., and E. C. Dinleyici. "The history of probiotics: the untold story." Beneficial Microbes 6, no. 2 (January 1, 2015): 159–65. http://dx.doi.org/10.3920/bm2014.0103.
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Probiotic, a word derived from Latin, means ‘for life’. A long time before the awareness of probiotic microorganisms, fermented products, such as beer, bread, wine, kefir, kumis and cheese had been very frequently used for nutritional and therapeutic purposes. It is widely believed that fermented products were probably found, or better to say, discovered spontaneously. The legend tells that yoghurt is most likely resulted from a fermentation process within the animal skin bags used for transportation of water and milk in regions with low humidity and high temperatures (Middle Asia and Middle East). The history of probiotics goes paralel with the evolution of human race and, thanks to the sophisticated techniques at the moment, can be traced back to the ancient times, nearly 10,000 years ago. The aims of this review are to highlight the important events for probiotic history, to correct the widely available anonymous misinformation in the literature and to remind to the readers important characters in its history.
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Acurcio, L. B., S. H. C. Sandes, R. W. Bastos, F. M. Sant’anna, S. H. S. P. Pedroso, D. C. Reis, Á. C. Nunes, G. D. Cassali, M. R. Souza, and J. R. Nicoli. "Milk fermented by Lactobacillus species from Brazilian artisanal cheese protect germ-free-mice against Salmonella Typhimurium infection." Beneficial Microbes 8, no. 4 (August 24, 2017): 579–88. http://dx.doi.org/10.3920/bm2016.0163.
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Ingestion of milks fermented by Lactobacillus strains showing probiotic properties is an important tool to maintain gastrointestinal health. In this study, Lactobacillus rhamnosus D1 and Lactobacillus plantarum B7, isolated from Brazilian artisanal cheese, were used as starters for the functional fermented milks to assess their probiotic properties in a gnotobiotic animal model. Male germ-free Swiss mice received a single oral dose of milk fermented by each sample, and were challenged with Salmonella Typhimurium five days afterwards. Milk fermented by both Lactobacillus strains maintained counts above 108 cfu/ml during cold storage. Lactobacillus strains colonised the gut of the germ-free-mice, maintaining their antagonistic effect. This colonisation led to a protective effect against Salmonella challenge, as demonstrated by reduced pathogen translocation and histological lesions, when compared to control group, especially for Lactobacillus rhamnosus D1. Additionally, mRNA expression of inflammatory (interferon gamma, interleukin (IL)-6, tumour necrosis factor alpha) and anti-inflammatory (transforming growth factor β1) cytokines was augmented in animals previously colonised and then challenged, when compared to other experimental groups. Lactobacillus plantarum B7 colonisation also promoted higher expression of IL-17, showing a proper maturation of colonised germ-free-mice immune system. IL-5 was stimulated by both strains’ colonisation and not by S. Typhimurium challenge.
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Mishra, Shalini, and HN Mishra. "Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk." Food Science and Technology International 24, no. 7 (May 15, 2018): 564–75. http://dx.doi.org/10.1177/1082013218776529.
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Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10−3 pH units/min) and condensed the fermentation completion time. FOS-supplemented fermented soy milk showed better acidification and post-acidification profile as compared to inulin supplemented samples. The Streptococcus salivarius subsp. thermophilus (ST) – Lactobacillus acidophilus (LA) with FOS gave the better textural properties with firmer gel (350.10), lower adhesiveness (−93.10) and springiness (0.92), higher gumminess (164.50) and average cohesiveness (0.47). FOS-supplemented ST-LA-fermented samples showed good gel characteristics with higher elastic modulus (1672.39 Pa), viscous modulus (416.41 Pa), complex modulus (1723.53 Pa), lower tan δ (14) and higher overall acceptability scores (7.40) on a 9-point hedonic scale. Developed synbiotic soy fermented milk showed more than the 9 log cfu/ml count throughout storage which is required for probiotic functional food.