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This study aimed to assess the molecular screening and safety of 14 lactic acid bacteria isolates for their capacity to produce antimicrobial peptides from milk proteins. The isolates were molecularly identified as Enterococcus faecium, Enterococcus durans, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. hordniae, Lactiplantibacillus plantarum, and Weissella confusa. The tested lactococci isolates produced bioactive peptides with a wild‐type antimicrobial spectrum against Salmonella typhimurium, Pseudomonas aeruginosa, Bacillus cereus, and Listeria monocytogenes. The majority of isolates were susceptible to chloramphenicol, tetracycline, and ampicillin but resistant to nalidixic acid. Lactococcus lactis FFNL‐2034 and Weissella confusa FFNL‐1850 presented antibiotic multiresistance. Antibiotic resistance genes bla, ermB, tetK, cat, vanA, and vanC were absent in most of the tested isolates. The ermC, strA, strB, and tetM genes were positive in some isolates. These results provide safe LAB, which could act as a potent biopreservative agent for functional dairy products. [ABSTRACT FROM AUTHOR]

This study was undertaken to evaluate the effect of yoghurt supplementation with rice and wheat brans or dietary fibers on serum lipid profile, liver, and heart functionalities, and hepatopathological aspects of the liver of hypercholesterolemic rats. 48 male rats were divided into 8 groups. Group 1 was kept as negative control and fed with a standard diet, and groups 2 to 6 were fed a hypercholesterolemia‐induced diet supplemented with brans or dietary fibers of both grains. G2 received yoghurt without supplementation. The experiment lasted for 4 weeks. Results revealed that hypercholesterolemic rats administrated yoghurt supplemented with brans or dietary fibers reduced serum glucose from 113.9 ± 2.72 to 85.5 ± 4.94 in the serum of animals that received dietary fibers of rice and wheat, respectively. In addition, lipids profile and liver antioxidant status were improved. In addition, liver and heart functionalities and liver histopathological architecture were all improved depending on the type of administrated brans or fibers added to yoghurt. The inclusion of 0.5% of rice or wheat brans could be recommended to be added to yoghurt. Practical applications: Yoghurt is the most famous fermented milk in the world. Supplementation of yoghurt with rice and wheat brans or dietary fibers increased its nutritional value. We proved that this new product contributes to reducing serum glucose, improving lipids profile, and enhancing liver and heart functions in hypercholesterolemic rats. This study confirmed the suitability to add a thesis type of brans or dietary fibers as bioactive ingredients to yoghurt and increased the varieties of functional foods. [ABSTRACT FROM AUTHOR]

This study aimed to isolate some lactic acid bacteria (LAB) with potential antimicrobial activity against Staphylococcus aureus (S. aureus) to be used as a protective culture for the manufacture of Domiati‐like cheese. Eight isolates with anti‐staphylococcal activity were identified as Lactobacillus plantarum (L. plantarum FFNL739 and FFNL1810) and one as Enterococcus faecium (E. farcium). Strains FFNL739 and FFNL1810 and their mixture were used as protective cultures to control S. aureus in Domiati like‐cheese. The impact of both strains and their mixture on some ripening indices and sensory attributes of cheese was assessed during 8 weeks of refrigerated storage at 6±1°C. The inclusion of L. plantarum could suppress the growth of S. aureus and improve the overall acceptability, proteolysis, and lipolysis. Thus, it could be recommended to use the mixed culture of strains FFNL739 and FFNL1810 to improve the safety and quality of Domiati cheese. Practical applications: There is a growing demand among consumers for chemical‐free products especially those used as preservatives. Lactic acid bacteria can produce a wide variety of antimicrobial molecules, particularly bacteriocins. These natural antimicrobials are secure and could consider a good alternative to chemical preservatives. The application of bacteriocin‐producing lactic acid bacteria is the main strategy of food bio‐preservation. This approach is applicable, cheap, and efficient to extend the shelf‐life of minimally processed and ready‐to‐eat products. Also, biopreservation proves to be able to improve quality, hygienic status, and improved safety of foods. [ABSTRACT FROM AUTHOR]

Copyright of Alexandria Journal of Food Science & Technology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Alexandria Journal of Food Science & Technology is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Egyptian Journal of Dairy Science is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to evaluate the effect of adding inulin, iron salts and/or their combinations on the physicochemical, microbiological and sensory characteristics of reduced‐fat bioyoghurt. Results revealed that iron and inulin supplementation did not affect the viable counts of the yoghurt starter microorganisms but slightly increased counts of Bifidobacterium animalis subsp. lactis. Iron and inulin significantly affected the textural attributes of the yoghurt, but did not modify the yoghurt flavour significantly. Also, in vitro assessments on the availability of calcium and iron were conducted and revealed that the supplementation of yoghurt with iron and inulin resulted in significant reduction in calcium and iron availability. [ABSTRACT FROM AUTHOR]

This study was undertaken to evaluate the ability of probiotics in a Saint-Paulin type cheese and in a fermented milk drink to survive during their transit through a dynamic model of the human digestive system as well as the effectiveness of those commercial products to deliver living probiotic cells to the colon. The Saint-Paulin cheese contained Lactobacillus paracasei as adjunct probiotic culture, while fermented milk contained both Lactobacillus rhamnosus and Bifidobacterium longum. Fresh and 30-day-old cheese and 45-day-old fermented milk samples were digested in a dynamic gastrointestinal model. Although mortality rates of the probiotic strains were important during the passage through the gastrointestinal tract (>98%), results showed that ingestion of 30 g serving of cheese or 175 g of the fermented milk could deliver more than 10 viable cells of probiotic bacteria to the colon. [ABSTRACT FROM AUTHOR]