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Summary: In this work, the antihypertensive and antithrombotic activities of milk fermented with Lacticaseibacillus rhamnosus GG and Lactobacillus delbrueckii ssp. Bulgaricus NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for Lb. rhamnosus, 79.1% for L. delbrueckii and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for Lb. rhamnosus, 49.9% for L. delbrueckii and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Summary: The objective was to evaluate the in vitro inhibition of enzymes related to neurodegeneration (prolyl endopeptidase, PEP; acetylcholinesterase, AChE; butyrylcholinesterase, BChE; lipoxygenase, LOX) and the antioxidant activity from fermented milks (FM) with Lactococcus and Lactobacillus spp. All FM presented antioxidant activity (ABTS and ORAC); however, FM with Lactococcus NRRL B‐50571 (FM‐571) presented higher (P < 0.05) oxidative haemolysis inhibition. Additionally, FM‐571 presented the lowest IC₅₀ for LOX (1.78 mg/mL), PEP (3.16 mg/mL), AChE (3.22 mg/mL) and BChE (2.14 mg/mL). Thus, FM‐571 was selected for in silico analysis for the prediction of binding sites of peptides present in this FM with enzymes active sites. Altogether, thirty peptides showed (P < 0.01) high binding potential to AChE, seventeen to BChE and LOX and sixteen to PEP. Thus, FM‐571 shows potential for the development of dairy products with potential neuroprotective effects. [ABSTRACT FROM AUTHOR]

African horned melon (AHM) (Cucumis metuliferus), indigenous to Kenya. It contains high polyphenol and antioxidant content, yet remains underutilized in food products. This study sought to increase the utilization of AHM by developing a supplemented milk product and evaluating the effects of sundried AHM powder on the physicochemical and sensory properties of the fermented milk product. The fermented milk was supplemented with three different forms of AHM powder: whole fruit, peel, and seed, at concentrations of 0.5%, 0.7%, and 1% w/v. Physicochemical parameters such as pH, total titratable acidity (TTA), syneresis, texture, and viscosity were measured, alongside sensory acceptability assessments. Statistical analysis demonstrated significant differences (p < 0.05) in physicochemical and sensory properties between the control (did not contain AHM) and supplemented samples, particularly at higher concentrations and extended storage periods. The inclusion of AHM powder markedly influenced the fermented milk's properties, with increased TTA and syneresis in samples with higher melon powder concentrations. TTA ranged between 0.32% and 0.46% among all samples during storage which were comparatively higher than the recommended values for fermented milk products at 0.3%. pH findings range was 4.22 and 4.58. The pH range between 4.2 and 4.6 is recommended by FDA for fermented milk. Syneresis were between 2% and 13%. Texture was between 1.24 and 3.95 N. Viscosity was between 1.67 and 3.87 cP. Sensory scores ranged from 8.00 to 2.67 during storage. Fruit seed powder (FSP1) recorded the lowest amount of pH. Control maintained a higher score in the sensory attributes. [ABSTRACT FROM AUTHOR]

Among the most accepted hypotheses that can explain the causes of aging, we found the theory of free radicals in Lactobacillus gasseri strains. We did screen the antioxidative properties of Lactobacillus gasseri strains isolated from fermented milk. The results showed the most resistant strains against hydrogen peroxide with excellent superoxide anion radicals scavenging capacity. The results were also supported by DPPH free radical scavenging ability. We also found the greatest ferrous chelation capacity (reaching 88%). The tested strains demonstrated anti-lipid peroxidation levels ranging between 30 and 66%. The results suggest that L.gasseri could be used as an effective antioxidant to fight against diseases related to oxidative stress. [ABSTRACT FROM AUTHOR]

Breast cancer is the most frequently diagnosed and fatal cancer among women worldwide. Dairy protein-derived peptides and dairy products are important parts of the daily human diet and have shown promising activities in suppressing the proliferation, migration, and invasion of breast cancer cells, both in vitro and in vivo. Most of the review literature employs meta-analysis methods to explore the association between dairy intake and breast cancer risk. However, there is a lack of comprehensive summary regarding the anti-breast cancer properties of dairy protein-derived peptides, dairy products, and dairy protein-based nanoparticles as well as their underlying mechanisms of action. Therefore, the present study discussed the breast cancer inhibitory effects and mechanisms of active peptides derived from various dairy protein sources. Additionally, the characteristics, anti-breast cancer activities and active components of several types of dairy products, including fermented milk, yogurt and cheeses, were summarized. Furthermore, the preparation methods and therapeutic effects of various dairy protein-containing nanoparticle delivery systems for breast cancer therapy were briefly described. Lastly, this work also provided an overview of what is currently known about the anti-breast cancer effects of dairy products in clinical studies. Our review will be of interest to the development of natural anticancer drugs. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the inhibitory effect of lactic acid bacteria (LAB) isolated from fermented transition milk against Staphylococcus aureus from cows with mastitis adhered to teat cup rubber and stainless steel surfaces of cows. Transition milk, collected from multiparous Holstein cows, was fermented for 33 days. LAB were isolated based on their different colony morphologies on MRS agar and identified using MALDI-TOF MS analysis. The antagonistic activity was determined by the double-layer diffusion assay and the inhibition of S. aureus biofilms by LAB supernatant. Among the LAB isolates evaluated, Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lactobacillus rhamnosus, Enterococcus faecalis, and Enterococcus faecium were identified. Out of the fifteen LAB isolates, nine exhibited zones of inhibition ranging from 12.53 to 25.83 mm against two strains of S. aureus. Lower concentrations of both S. aureus strains adhered to stainless steel and rubber coupons were detected after 20 min of contact with the supernatants of three selected LAB when compared to the control. These findings suggest that the metabolites produced by the selected LAB could potentially be used as an alternative method to inhibit and control antimicrobial-resistant S. aureus strains, as well as reduce their biofilm formation. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Consumers require fermented milk that possesses constipation‐relieving functions. To cater to the ‘natural and additive‐free’ consumption habit, this study is dedicated to developing probiotic fermented milk with constipation‐relief effects. Previously, we isolated two Lactobacillus strains, Lactobacillus MWLp‐12 and Lactobacillus MWLf‐4, from breast milk. This study evaluated the efficacy of these strains and their fermented milk in alleviating constipation in a Balb/c mouse model of constipation. The evaluation criteria included fecal water content, time for first black feces expulsion and propulsion rate of the small intestine. The mechanisms of constipation relief were investigated using gastrointestinal regulatory peptides, colonic tissue pathology, short‐chain fatty acid levels and gut microbiota analyses.Fecal water content, time for first black feces expulsion and small intestine propulsion rate indicated that both MWLp‐12 and MWLf‐4, as well as their fermented milk, could alleviate constipation in mice. Fermented milk exhibited superior effectiveness for relieving constipation compared to that of the strains alone. The results related to gastrointestinal regulatory peptides and short‐chain fatty acids suggest that the mechanisms of constipation relief by the strains and their fermented milk may involve increased levels of 5‐hydroxytryptamine and substance P in the mouse serum, higher concentrations of short‐chain fatty acids in the intestines and decreased vasoactive intestinal peptide levels in the serum.MWLp‐12, MWLf‐4 and fermented milk relieve constipation in mice. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food allergies have emerged as a pressing health concern in recent years, largely due to food resources and environmental changes. Dairy products fermented by lactic acid bacteria play an essential role in mitigating allergic diseases. Lactic acid bacteria have been found to possess a distinctive proteolytic system comprising a cell envelope protease (CEP), transporter system, and intracellular peptidase. Studying the impact of different Lactobacillus proteolytic systems on the destruction of milk allergen epitopes and their potential to alleviate allergy symptoms by releasing peptides containing immune regulatory properties is a valuable and auspicious research approach. This paper summarizes the proteolytic systems of different species of lactic acid bacteria, especially the correlation between CEPs and the epitopes from milk allergens. Furthermore, the mechanism of immunomodulatory peptide release was also concluded. Finally, further research on the proteolytic system of lactic acid bacteria will provide additional clinical evidence for the possible treatment and/or prevention of allergic diseases with specific fermented milk/dairy products in the future. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

ABSTRACT Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value. [ABSTRACT FROM AUTHOR]

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil. [ABSTRACT FROM AUTHOR]

Lactobacillus delbrueckii ssp. bulgaricus M-58 (M58) and Streptococcus thermophilus S10 (S10) are both dairy starter strains known for their favorable fermentation characteristics. Therefore, this research aimed to study the effects of 1-d low-temperature ripening on the physicochemical properties and metabolomics of fermented milk. Initially, the performance of single (M58 or S10) and dual (M58+S10) strain fermentation was assessed, revealing that the M58+S10 combination resulted in a shortened fermentation time, a stable gel structure, and desirable viscosity, suggesting positive strain interactions. Subsequently, nontargeted metabolomics analyses using liquid chromatography-MS and GC-MS were performed to comparatively analyze M58+S10 fermented milk samples collected at the end of fermentation and after 1 d of low-temperature ripening. The results showed a significant increase in almost all small peptides and dodecanedioic acid in the samples after 1 d of ripening, although there was a substantial decrease in indole and amino acid metabolites. Moreover, notable increases were observed in high-quality flavor compounds, such as geraniol, delta-nonalactone, 1-hexanol,2-ethyl-, methyl jasmonate, and undecanal. This study provides valuable insights into the fermentation characteristics of the dual bacterial starter consisting of M58 and S10 strains and highlights the specific contribution of the low-temperature ripening step to the overall quality of fermented milk. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

Milk is a naturally complex medium that is suitable for the growth of most lactic acid bacteria. Unfortunately, Lactiplantibacillus plantarum ST-III, a probiotic strain of bacteria used to produce fermented foods, grows poorly in milk without supplementation. To solve this problem, we used fresh pineapple and mung bean juice to develop an edible proliferator for L. plantarum ST-III. Our comparative analysis of changes in metabolomics before and after fermentation revealed that amino acids, dipeptides, nucleotides, and vitamins were the most consumed compounds, implying the mechanism of proliferation. These results, in combination with Kyoto Encyclopedia of Genes and Genomes metabolic pathway analysis, were used to screen substances that could promote the growth of L. plantarum ST-III in milk. To explore which component of the proliferator was required for L. plantarum ST-III growth, we supplemented milk with several combinations of substances from the proliferator that were identified as promoting growth. The experimental results showed that if any of these substances were missing, the concentration of viable bacteria was lower. The highest concentration of viable bacteria could only be obtained when all the substances were added to the milk. Compared with the control, the concentration of viable bacteria was about 32-fold higher in milk that contained the proliferator. Thus, the study proves that milk primarily lacks available amino acids, dipeptides, uracil, xanthine, nicotinamide, and manganese, which are necessary for the growth of L. plantarum ST-III. The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential. [ABSTRACT FROM AUTHOR]

Summary: Although fermented dairy products with health benefits are the most popular market, the demand for plant‐based products is rapidly growing. The current study investigates the effect of involving Lactobacillus, Streptococcus, Bifidobacterium and Propionibacterium strains on rice milk fermentation. Rice's milks were characterised in terms of nutritional value. The acidification process, growth of beneficial bacteria, physicochemical alteration and sensory characteristics of fermented beverages produced from the milk of different types of boiled rice were investigated. The results revealed that changes in all these characteristics depend on the bacterial strain and the rice variety. The highest increase in antioxidant activity after fermentation was shown by Bifidobacterium longum B379M, Bifidobacterium bifidum and Propionibacterium freudenreichii subsp. shermanii KM‐186 for Krasnodar, basmati and black rice, respectively. The use of chosen bacteria for red rice milk fermentation led to a decrease in antioxidant activity. The highest values for polyphenol content were for samples fermented by Bacillus coagulans MTCC5856 and Streptococcus thermophilus. The greatest increase in bacterial growth during fermentation was demonstrated by the sample fermented with Lactobacillus delbrueckii subsp. bulgaricus, B. bifidum and P. freudenreichii subsp. shermanii KM‐186. The highest acidification rate values, the most favourable doubling time and the specific growth rate were for samples fermented with L. delbrueckii subsp. bulgaricus, S. thermophilus, Lactobacillus acidophilus H9, B. coagulans MTCC 5856, B. bifidum, P. freudenreichii subsp. shermanii KM‐186 depending on the rice type. Considering all data obtained, including sensory characteristics, the most promising bacteria for fermentation are B. bifidum and B. longum B379M. [ABSTRACT FROM AUTHOR]

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Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department 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 Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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.)

Fermented milk products play a vital role in the diets of Ethiopians. They are produced from either spontaneous fermentation or back‐slopping methods at the household level, in which lactic acid bacteria (LAB) and yeasts predominate. As a result, the processing steps are not standardized and overall safety is still of public health relevance. Therefore, quality and safety improvement, standardization of traditional manufacturing practices, and commercialization of products to a wider market are important. Hence, this systematic review aimed to provide a comprehensive overview of the microbiology of traditional Ethiopian fermented milk products, including ergo (spontaneously fermented whole milk), dhanaan (fermented camel milk), ititu (concentrated sour milk or spontaneously fermented milk curd), ayib (traditional cottage cheese), qibe (traditional butter), arrera (defatted buttermilk), and hazo (spiced fermented buttermilk). We followed the Preferred Reporting Items for Systematic Reviews and searched relevant databases and search engines, including the Web of Science, Google Scholar, Scopus, PubMed, ScienceDirect, and ResearchGate. Furthermore, the pertinent literature was checked individually and identified. Dairy fermentation provides shelf‐life extension and improves the organoleptic quality of products. Nonetheless, the aforementioned Ethiopian fermented foods may be contaminated with Escherichia coli 0157: H7, Listeria monocytogenes, Salmonella spp., or Staphylococcus aureus due to inadequate processing and handling practices. This systematic review also revealed that these traditional milk products lack consistent quality and safety due to poor hygienic preparation techniques, non‐controlled fermentation, and limited knowledge or awareness of small‐holder dairy farmers. Therefore, the use of suitable procedures including good hygienic practices and controlled fermentation is recommended. [ABSTRACT FROM AUTHOR]

BACKGROUND: Gamma‐aminobutyric acid (GABA) is an important neurotransmitter in the human body, with several negative emotions reported as being associated with GABA dysregulation. This study investigates the safety and modulatory effects of GABA‐enriched milk, fermented by Streptococcus thermophilus GA8 and Lacticasebacillus rhamnosus HAO9, on the gut microbiota and neurotransmitter profiles in mice. RESULTS: Through rigorous culturing and fermentation processes, we achieved consistent GABA production in milk, with concentrations reaching 4.6 and 8.5 g L−1 for GA8‐fermented and co‐fermented milk, respectively, after 48 h. Using SPF male C57BL/6J mice, we administered either mono‐culture or combined‐culture milk treatments and monitored physiological impacts. The treatments did not affect mouse body weight but induced significant changes in gut microbiota composition. Beta diversity analysis revealed distinct microbial profiles between treatment groups, highlighting fermentation‐specific microbial shifts, such as an increase in Verrucomicrobia for the GA8 group and a modulation in Saccharibacteria_genera_incertae_sedis for the GA8 + HAO9 group. Serum neurotransmitter levels were elevated in both treatment groups, with significant increases in l‐glutamine, l‐tryptophan and, notably, serotonin hydrochloride in the GA8 + HAO9 group. Correlation analysis identified a positive association between specific bacterial genera and neurotransmitter levels, suggesting a probiotic effect on neuroactive substances. CONCLUSION: These findings suggest that fermented milk has potential as a probiotic supplement for mood improvement and stress relief, highlighting its role in modulating the gut–brain axis. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Currently, most studies focus on the functions of probiotic‐fermented milk, whereas there are relatively few studies on the function of postbiotic‐fermented milk in relieving constipation. In this study, we aimed to assess the modulation of constipation symptoms and its mechanism of action by different concentrations of Lacticaseibacillus paracasei‐fermented milk as a postbiotic in a loperamide hydrochloride‐induced constipation model in BALB/c mice. By comparing the relevant indexes, colon histological analysis, gene expression level, and intestinal flora structure in the constipation model of mice, we found that high and ultra‐high doses of fermented milk can effectively relieve constipation. Fermented milk effectively reduced defecation time, increased the rate of small intestinal propulsion in constipated mice, and alleviated colonic inflammation, safeguarding the normal function of the intestinal tract. In addition, it can regulate the intestinal flora, downregulate the abundance of Proteobacteria, upregulate the abundance of species of Firmicutes and Actinobacteriota, and improve the overall abundance level of intestinal flora in mice. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Oxidative stress is a crucial factor in the age-related decline in physiological, genomic, metabolic, and immunological functions. We screened Lactiplantibacillus plantarum JS19, which has been shown to possess therapeutic properties in mice with ulcerative colitis. In this study, L. plantarum JS19 used as the adjunct starter culture in fermented goat milk (LAF) was employed to alleviate d-galactose-induced aging and regulate intestinal flora in an aging mouse model. The oral administration of LAF effectively improved the health of spleen and kidney in mice, while mitigating the hepatocyte and oxidative damage induced by d-galactose. Additionally, LAF alleviated d-galactose-induced dysbiosis of the intestinal flora by reducing the abundance of harmful bacteria Desulfovibrio and Helicobacter , while greatly promoting the growth of beneficial Rikenellaceae_RC9_gut_group and Eubacterium. Biomarker 5-hydroxyindole-3-acetic acid was found to be positively linked with those harmful bacteria, whereas bio-active metabolites were strongly correlated with the beneficial genus. These observations suggest that LAF possesses the capability to mitigate the effects of d-galactose-induced aging in a mouse model through the regulation of oxidative stress, the gut microbiota composition, and levels of fecal metabolites. Consequently, these findings shed light on the potential of LAF as a functional food with antiaging properties. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Traditional fermented milks are produced through an inoculation process that involves the deliberate introduction of microorganisms that have been adapted and perpetuated across successive generations. However, the changes in the microbiota of traditional fermented milk during long-term inoculation fermentation in a laboratory environment remain unclear. In this study, we collected 5 samples of traditional fermented milk samples from 5 different counties in Tibet (3 kurut products) and Xinjiang (2 tarag products) of China, which served as starter cultures for a 9-mo continuous inoculation fermentation experiment. We analyzed the inter- and intrapopulation variations in the microbial communities of the collected samples, representing their macrodiversity and microdiversity, using shotgun metagenomic sequencing. Across all samples, we obtained a total of 186 high-quality metagenomic-assembled genomes, including 7 genera and 13 species with a relative abundance of more than 1%. The majority of these genomes were annotated as Lactobacillus helveticus (60.46%), Enterococcus durans (9.52%), and Limosilactobacillus fermentum (6.23%). We observed significant differences in species composition and abundance among the 5 initial inoculants. During the long-term inoculation fermentation, we found an overall increasing trend in species diversity, composition, and abundances of carbohydrate metabolism module-encoding genes in the fermented milk bacterial metagenome, while the fermented milk virome exhibited a relatively narrow range of variation. Lactobacillus helveticus, a dominant species in traditional fermented milk, displayed high stability during the long-term inoculation fermentation. Our study provides valuable insights for the industrial production of traditional fermented milk. [ABSTRACT FROM AUTHOR]

In this study, lactic acid bacteria were primarily collected from plant sources, and a bacterial library was constructed. To avoid duplicate isolates, the collected bacteria were classified by restriction enzyme cleavage polymorphism analysis of 16S rDNA. Most of the strains grew poorly in milk, with the exception of Lactococcus lactis, which showed good fermentability in milk, leading to the selection of L. lactis SIY8. Strain SIY8 exhibited a pronounced ability to induce interleukin 12. Furthermore, when strain SIY8 was cocultured with L. delbrueckii ssp. bulgaricus, the growth of the latter was promoted in the fermentation of milk. The resultant fermented milk had a higher free amino acid content than regular yogurt, potentially influencing its taste. [ABSTRACT FROM AUTHOR]

Products enriched with probiotic microorganisms have proven to possess immunomodulatory, antioxidant, hypo-cholesterolemic, hypotensive, and antimicrobial properties. Biologically active substances, which are by-products of microbial fermentation, have potential applications in various industries. Cell-free supernatants, depending on the microorganisms used and production conditions, can exhibit antimicrobial, antioxidant, bifidogenic, and other biological activities. This paper presents a study on the biological activity of a probiotic fermented milk product, supplemented with 0.01% lyophilized cell-free supernatant from Lactobacillus helveticus. The fermented milk product was developed based on a composition of Lacticaseibacillus rhamnosus F, Lactococcus cremoris CR201, and Propionibacterium shermanii E2. The research evaluated antimicrobial activity, Bifidobacteria growth stimulation, and the content of organic acids, amino acids, and B vitamins. It was found that adding lyophilized cell-free supernatant to the fermented milk product enhanced its biological activity. In particular, the experimental samples showed a threefold increase in vitamin B6 content compared to the control, reaching 22.412 μg/100 g. Additionally, the amino acid content in the experimental samples exhibited a significant increase of more than 100% in the essential amino acid tryptophan compared to the control. Notably, antimicrobial activity increased against several opportunistic strains. The experimental samples also showed a significant increase in lactic and formic acids, which may enhance the product's inhibitory properties against pathogens. An increase in antioxidant activity was observed, potentially due to the higher content of tryptophan and vitamin B6. The positive effect of adding cell-free supernatant on the growth of Bifidobacteria was also demonstrated. Thus, the findings suggest that this cell-free supernatant can be recommended as an additive in the production of fermented milk products, food additives, dietary supplements, and animal feed. [ABSTRACT FROM AUTHOR]

Probiotics, which are prevalent in camel milk (CM) and naturally fermented camel milk (FCM), can regulate the intestinal ecological structure to alleviate alcoholic liver disease (ALD) through the "gut–liver" axis. The protective effects and mechanisms of CM and FCM interventions on alcohol-induced acute liver injury were investigated by combining the behavior observed in rats following alcohol exposure. The results revealed that CM and FCM effectively controlled the increased levels of alcohol-induced ALT, AST, TG, MDA, and proinflammatory cytokines. Alcohol-induced oxidative depletion of hepatic CAT, GPX, GSH, and ALDH was reversed, diminishing lipid accumulation, ameliorating severe pathological damage, increasing antioxidant capabilities, and postponing oxidative stress. Additionally, the abundance of the phylum Bacteroidota (which reduces the F/B ratio); the family Prevotellaceae; the genera Clostridia_vadinBB60_group, parabacteroides, Alloprevotella, and Prevotellaceae_UC_G001; the gastrointestinal barrier; and the microbiological environment was increased. The steroid hormone biosynthesis pathway was altered to reduce alcohol-induced predominant steroid metabolites such as 17-hydroxyprogesterone, cortisol, and dehydroepiandrosterone, preventing alcoholic liver impairment. Taken together, CM could be a therapeutic dietary supplement for preventing alcoholic liver injury by ameliorating the intestinal ecology and hepatic metabolism. [ABSTRACT FROM AUTHOR]

Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of Lacticaseibacillus casei and Lactobacillus johnsonii monocultures, as well as the physicochemical (acidity, syneresis, color) and organoleptic properties of fermented milk during 21 days of refrigerated storage. The results showed that 1.5% SPI and WPI did not significantly alter milk acidity compared to controls. Still, pH increased with 1.5% and 3.0% PPI. Storage time significantly affected pH in L. casei fermented milk. The initial addition of WPI at 1.5% and 3.0% reduced syneresis in L. casei fermented milk compared to other samples. Color components were significantly influenced by isolates. Initial L. casei cell counts were lower with SPI (LCS1.5 and LCS3) and 1.5% PPI (LCP1.5) compared to controls. Increasing isolate concentration from 1.5% to 3% enhanced L. johnsonii growth in WPI-milk but reduced L. casei in LCW3 compared to LCW1.5. Only increased pea protein concentration significantly increased L. casei growth. Probiotic populations generally were reduced during extended storage. Moreover, isolates impacted milk organoleptic evaluation. This research demonstrates the potential of protein isolates in creating health-promoting and diverse fermented products and offers insights into their interaction with probiotic cultures to advance functional food technologies. [ABSTRACT FROM AUTHOR]

Nono is a traditional cultured dairy product consumed across West Africa. In this study, five cultures isolated from Nigerian-produced nono and three purified lactic acid bacteria from the USDA-NRRL were examined for use in preparing nono starter cultures. Isolated cultures were characterized using microbiological and biochemical tests, including 16s rDNA sequencing to identify the genotype. Each isolated strain was cultured and inoculated into UHT milk (1% v/v) and allowed to ferment for 24 h at 25 °C. Fermented products were evaluated for pH, moisture content, water activity, and viscosity, and their descriptive sensory properties were noted. The isolate that resulted in sensory properties most similar to traditional nono was then used as the primary strain for subsequent starter culture blends made with the NRRL cultures. These blends were used for the fermentation of nono and compared with commercial nono samples. Isolates obtained from nono were as follows: Lactobacillus fermentum, Lactobacillus paracasei, and, surprisingly, Lactobacillus rhamnosus, which has not been previously reported as a part of the nono microflora. There was no significant difference in the physical parameters of nono made from the individual indigenous isolates and a similar pattern was observed for the organisms from NRRL, except that their total titratable acidity and viscosities were significantly (p < 0.05) higher than those of the indigenous organisms. Compounded starter made with L. rhamnosus and NRRL cultures was then used to make nono that showed significantly (p < 0.05) different pH and viscosity values than commercially purchased nono, while sensory evaluation showed that nono made from the new starter culture had a high overall consumer acceptance score. [ABSTRACT FROM AUTHOR]

The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused on the exploration of the technological and probiotic potential of Weissella cibaria (VR81 and LVT1) and Lactiplantibacillus plantarum R12 strains isolated from raw camel milk and fermented milk, respectively. These bioactive strains were selected for their high performance among ten other LAB strains and were used as starter cultures to develop a novel and nutritionally enhanced dairy-like plant-based yogurt using quinoa (Chenopodium quinoa Willd) as a raw matrix. The strains were evaluated for their antagonistic effects against Listeria innocua, Listeria ivanovii, Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa, resilience to acidic and osmotic challenges, and tolerance to gastrointestinal mimicking conditions (i.e., pepsin and bile salt). Their aggregation and adhesion profiles were also analyzed. Furthermore, L. plantarum and W. cibaria were tested in single and co-culture for the fermentation and biocontrol of quinoa. The strains exhibited probiotic properties, including a high potential for biocontrol applications, specifically against L. innocua and P. aeruginosa (20 mm diameter zone with the neutralized cell-free supernatant), which disappeared after protease treatment, suggesting that bioactive peptides might be responsible for the observed antimicrobial effect. Additionally, they demonstrated resilience to acidic (pH 2) and osmotic challenges (1M sucrose), tolerance to gastro-intestinal conditions, as well as good aggregation and adhesion profile. Furthermore, the strains were able to produce metabolites of interest, such as exopolysaccharide (yielding up to 4.7 mg/mL) and riboflavin, reaching considerable production levels of 2.5 mg/L upon roseoflavin selection. The application of W. cibaria and L. plantarum as primary starters (both in single and co-culture) for fermenting quinoa resulted in effective acidification of the matrix (ΔpH of 2.03 units) and high-quality beverage production. in vivo challenge tests against L. innocua showed the complete inhibition of this pathogen when L. plantarum was included in the starter, either alone or in combination with W. cibaria. Both species also inhibited Staphylococcus and filamentous fungi. Moreover, the co-culture of mutant strains of L. plantarum R12d and W. cibaria VR81d produced riboflavin levels of 175.41 µg/100 g in fermented quinoa, underscoring their potential as starters for the fermentation, biopreservation, and biofortification of quinoa while also displaying promising probiotic characteristics. [ABSTRACT FROM AUTHOR]

Cheese offers significant advantages as a probiotic carrier food compared to fermented milk and yoğurt due to its fat content, solid matrix, higher pH, low oxygen levels, and longer shelf life. This study examined Turkish white cheeses ripened with both classical starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and various probiotic cultures (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, and Bifidobacterium bifidum). The quality and functional properties of these cheeses were investigated to evaluate the effect of adding probiotics to traditional starter culture and their potential for use as carrier food for probiotics. During the 90-days ripening period, the numbers of L. acidophilus, L. casei, L. paracasei, and B. bifidum were determined to be in the range of 8.09 ± 0.34–8.65 ± 0.30, 7.19 ± 0.28–8.12 ± 0.90, 7.01 ± 1.45–8.73 ± 0.98, and 7.16 ± 1.10–8.21 ± 1.19 log cfu/g, respectively. The study found that probiotic levels in the cheese remained above the effective threshold (≥ 107 cfu/g) throughout the ripening process. This was accompanied by an increase in water-soluble nitrogen, an indicator of proteolysis, leading to higher ripening index values in all cheese samples. In terms of sensory evaluation, cheeses with L. acidophilus and L. paracasei were particularly well-received, scoring higher (7.90 ± 0.30–8.47 ± 0.12, 7.80 ± 0.34–8.75 ± 0.12, respectively) in taste and aroma than the others. Overall, probiotics positively influenced the quality and functional properties of the white cheese. Notably, the L. casei ATCC 393 strain, used for the first time in Turkish white cheese production, proved highly compatible with existing production technologies. It was concluded from the study that Turkish white cheese is a suitable food for transporting probiotics to the intestinal environment. [ABSTRACT FROM AUTHOR]

The food industry has been developing new products with health benefits, extended shelf life, and without chemical preservation. Bacteriocin-producing lactic acid bacteria (LAB) strains have been evaluated for food fermentation to prevent contamination and increase shelf life. In this study, potentially probiotic LAB strains, Lactiplantibacillus (Lb.) plantarum ST8Sh, Lacticaseibacillus (Lb.) casei SJRP38, and commercial starter Streptococcus (St.) thermophilus ST080, were evaluated for their production of antimicrobial compounds, lactic acid and enzyme production, carbohydrate assimilation, and susceptibility to antibiotics. The characterization of antimicrobial compounds, the proteolytic activity, and its inhibitory property against Listeria (List.) monocytogenes and Staphylococcus (Staph.) spp. was evaluated in buriti and passion fruit-supplemented fermented milk formulations (FMF) produced with LAB strains. Lb. plantarum ST8Sh was found to inhibit List. monocytogenes through bacteriocin production and produced both L(+) and D(−) lactic acid isomers, while Lb. casei SJRP38 mainly produced L(+) lactic acid. The carbohydrate assimilation profiles were compatible with those usually found in LAB. The potentially probiotic strains were susceptible to streptomycin and tobramycin, while Lb. plantarum ST8Sh was also susceptible to ciprofloxacin. All FMF produced high amounts of L(+) lactic acid and the viability of total lactobacilli remained higher than 8.5 log CFU/mL during monitored storage period. Staph. aureus ATCC 43300 in fermented milk with passion fruit pulp (FMFP) and fermented milk with buriti pulp (FMB), and Staph. epidermidis KACC 13234 in all formulations were completely inhibited after 14 days of storage. The combination of Lb. plantarum ST8Sh and Lb. casei SJRP38 and fruit pulps can provide increased safety and shelf-life for fermented products, and natural food preservation meets the trends of the food market. [ABSTRACT FROM AUTHOR]

BACKGROUND: Depression is a common psychological disorder, and traditional therapeutic drugs often result in side effects such as emesis, dry mouth, headache, dysentery and constipation. Probiotics and goat milk have garnered widespread attention for their ability to modulate immune function and regulate the endocrine system, and for their anti‐inflammatory effects. In this work, the effects of Tibetan goat kefir on the behavior, immune status, neuroendocrine response and gut microbiological composition of chronic unpredictable mild stress (CUMS) mouse models were evaluated. RESULTS: The results indicated that Tibetan kefir goat milk significantly alleviated behavioral despair in mice. Furthermore, the results demonstrated that Tibetan kefir goat milk mitigated the inflammatory response in the mice and moderated the hyperactivity of the hypothalamic–pituitary–adrenal axis and the expression of brain‐derived neurotrophic factor. Meanwhile, chronic stress‐induced gut microbial abnormalities were restored. In addition, the correlation between gut microbiota and nervous system was evaluated. CONCLUSION: These results explained the potential mechanism of Tibetan kefir in the antidepressant effect on the CUMS model and enriched diets for depressed patients. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

ABSTRACT: Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physicochemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, AA, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 EAA (valine, arginine, leucine, isoleucine, and lysine), glutamic acid, and 2 essential fatty acids (α-linolenic acid and docosahexaenoic acid). Thus, applying probiotics in milk fermentation is desirable. This study has generated useful information for developing novel functional dairy products.

BACKGROUND RESULTS CONCLUSION While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05).Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Obesity is a major global health concern. Studies suggest that the gut microflora may play a role in protecting against obesity. Probiotics, including lactic acid bacteria and Bifidobacterium, have garnered attention for their potential in obesity prevention. However, the effects of Bifidobacterium-fermented products on obesity have not been thoroughly elucidated. Bifidobacterium, which exists in the gut of animals, is known to enhance lipid metabolism. During fermentation, it produces acetic acid, which has been reported to improve glucose tolerance and insulin resistance, and exhibit anti-obesity and anti-diabetic effects. Functional foods have been very popular around the world, and fermented milk is a good candidate for enrichment with probiotics. In this study, we aim to evaluate the beneficial effects of milks fermented with Bifidobacterium strains on energy metabolism and obesity prevention. Three Bifidobacterium strains (Bif-15, Bif-30, and Bif-39), isolated from newborn human feces, were assessed for their acetic acid production and viability in milk. These strains were used to ferment milk. Otsuka–Long–Evans Tokushima Fatty (OLETF) rats administered Bif-15-fermented milk showed significantly lower weight gain compared to those in the water group. The phosphorylation of AMPK was increased and the expression of lipogenic genes was suppressed in the liver of rats given Bif-15-fermented milk. Additionally, gene expression related to respiratory metabolism was significantly increased in the soleus muscle of rats given Bif-15-fermented milk. These findings suggest that milk fermented with the Bifidobacterium strain Bif-15 can improve lipid metabolism and suppress obesity. [ABSTRACT FROM AUTHOR]

Background: This single-blind randomized controlled trial was aimed to evaluate the microbiological and clinical effects of Zeger therapy on gingival health. Methods: Twenty-four adults with gingivitis were recruited and monitored micro-biologically and clinically at baseline (Day 0), 4 weeks (Day 29) after therapy. All volunteers received one-stage full-mouth supragingival scaling as basic oral health care for baseline, and then randomly divided into experimental (koumiss, n = 12) or control (none, n = 12) group. The koumiss was used once a day for 4 weeks. Results: The microbial diversity of the experimental group increased significantly after drinking koumiss (p < 0.05), mainly owing to increasing of Gram-positive bacteria (p = 0.038) and oral health-related microbes (Rothia, Corynebacterium, Actinomyces, Saccharibacteria_TM7, etc.), decreasing of Gram-negative bacteria (p = 0.009) and periodontal disease-related microbes (Porphyromonas, Fusobacterium, Veillonella, etc.), while the microbial diversity of the control group had no significant change (p > 0.05). However, there was no significant difference between the two groups in the clinical parameters (p > 0.05). Conclusions: Zeger therapy promotes the diversity of supragingival microbiome in adults with gingivitis and increases the abundance of some beneficial flora while decreasing some harmful without clinical parameters marked changing, which holds promise for improving of gingivitis and may be a valuable oral health care approach in the future. Trial registration: The clinical trial was approved by the Medical Ethics Committee of West China Hospital of Stomatology, Sichuan University, batch No. WCHSIRB-D-2021-428. Before patient registration began, the prospective clinical trial was registered in www.clinicaltrials.gov public repository in China under the registration number ChiCTR2200060555 on 04/06/2022. [ABSTRACT FROM AUTHOR]

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The Pro‐Pro ligated tripeptides Ile‐Pro‐Pro 4 (IPP) and Val‐Pro‐Pro 5 (VPP) isolated from the fermented milk exhibit marked anti‐hypertension activity. Additionally, the naturally occurring Pro‐Pro ligated tripeptide Gly‐Pro‐Pro 6 (GPP) exhibits antioxidant properties. These peptides have enormous potential to be used as dilatory supplements. In the present study, we achieved a scalable, convenient, and high‐yielding synthesis of IPP, VPP, and GPP along with two more hydrophobic Pro‐Pro ligated tripeptides (APP 7, LPP 8) by employing the TAG technique. We used acid labile (2,4‐bis(octadecyloxy)phenyl)methanol as the TAG. We demonstrated synthesis of one of IPP at molar scale. We think that our method has the potential to be escalated to an industrial scale without much difficulty and they become available for general use as dietary supplements. [ABSTRACT FROM AUTHOR]

Viili is ropey and sticky traditional fermented milk that originated in Scandinavia. In this study, raw hazelnut milk (HM) with a nutritionally rich composition was used in developing new plant-based fermented products by using Viili starter cultures in order to produce health-promoting and functional plant-based dairy-like products. For this purpose, physicochemical, microbiological, and sensory properties were determined by producing Viili yogurt from both raw cow milk (VY) and fermented HM. Microbial analysis results showed that the defined formulation yielded high probiotic survivals (6.68–7.14 log CFU/g of TMAB, 6.90–7.85 log CFU/g of yeast-mold, 5.80–7.91 log CFU/g of LAB, and 5.14–7.60 log CFU/g of Lactococcus spp.) during the storage period. Sensory analysis showed that the properties of FHM such as color and appearance, structure, consistency, flavor, and odor were less appreciated than VY, whereas some other properties were found to be sufficient for consumption. [ABSTRACT FROM AUTHOR]

Context: In the limited field of research on Kazakhstan's poultry, this study explores a new area by investigating the lack of studies on the impact of probiotics from camel milk and mare's milk. This study provides valuable knowledge about an important aspect of poultry production in the region. Aims: The purpose of the study was to investigate the effect of probiotics isolated from traditional fermented dairy products, fermented camel milk (shubat) and fermented mare's milk (koumiss) on the growth performance and meat quality of broiler chickens. Methods: In total, 240 1-day-old Ross 308 chicks were randomly separated into four treatment groups of three replicates (20 birds per replicate). Three experimental groups were fed by basal diet plus drinking water containing 0.25 mL, 0.5 mL, and 1.0 mL of probiotics per bird (Pro1, Pro2, and Pro3 respectively). The control group was fed by basal diet plus drinking water. The carcass characteristics included the weights of the body and carcass rate. Organoleptic analysis, proximate composition, pH, drip loss, cook loss and were used to determine meat-quality properties. Key results: According to the study results isolated probiotics Lacticaseibacillus paracasei subsp. paracasei SH1, Enterococcus faecalis SH6, and Kazachstania unispora Y 2.2 had a significant effect on body and carcass weight (P < 0.05). Average daily gain and feed conversion ratio were also improved in probiotics groups (P < 0.05). Additionally, Pro 2 group had increased meat protein contents (P < 0.05). No significant differences in organoleptic quality between the control and experimental groups fed with the probiotics were determined. Conclusions: Traditional fermented dairy products could become a source of new effective probiotics useful to improve broiler production. Implications: The readily available shubat and koumiss in Kazakhstan present a promising opportunity for establishing localised probiotic production for poultry, indicating a viable path for promoting sustainable and tailored approaches to poultry farming in the region. This study examined the effectiveness of probiotics derived from fermented camel and mare's milk products (shubat and koumiss) in Kazakhstan for improving broiler chicken production. Several probiotic strains had a significant effect on body and carcass weights, and average daily gain and feed conversion ratio were also improved. Considerable presence of these traditional fermented dairy products in Kazakhstan offers a promising opportunity for the creation of locally derived probiotics specifically designed for poultry use. This potentially enables the adoption of more environmentally friendly and specialised broiler-farming practices in the area. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physicochemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, AA, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 EAA (valine, arginine, leucine, isoleucine, and lysine), glutamic acid, and 2 essential fatty acids (α-linolenic acid and docosahexaenoic acid). Thus, applying probiotics in milk fermentation is desirable. This study has generated useful information for developing novel functional dairy products. [Display omitted] [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Streptococcus thermophilus is a common starter in yogurt production and plays an important role in the dairy industry. In this study, a galactose-positive (Gal+) mutant strain, IMAU20246Y, was produced using the chemical mutagen N-methyl-N′-nitro-N-nitrosoguanidine (NTG) from wild-type S. thermophilus IMAU20246, which is known to have good fermentation characteristics. The sugar content of milk fermented by either the mutant or the wild type was determined using HPLC; metabolism of lactose and galactose was significantly increased in the mutant strain. In addition, we used response surface methodology to optimize components of the basic M17 medium for survival ratio of the mutant strain. Under these optimal conditions, the viable counts of mutant S. thermophilus IMAU20246Y reached 4.15 × 108 cfu/mL and, following freeze-drying in the medium, retained cell viability of up to 67.42%. These results are conducive to production of a high-vitality starter culture and development of "low sugar, high sweetness" dairy products. [ABSTRACT FROM AUTHOR]

With hyperlipidemia posing a significant cardiovascular risk, innovative strategies are essential to unlock new therapeutic possibilities. Probiotic fermentation of milk proteins offers a natural and effective means to produce peptides with hypolipidemic properties, providing a promising approach to lowering lipid levels and reducing cardiovascular risk. In this study, fermented cattle milk (FCTM), fermented camel milk (FCM), fermented goat milk (FGM), and fermented sheep milk (FSM) were produced using a total of five probiotic bacterial strains to investigate the release of bioactive peptides (BAPs) with hypolipidemic potential via in vitro inhibitory activity toward pancreatic lipase (PL) during a 14-day refrigerated storage study. The PL inhibitory activities of these fermented milk (FM) varied according to the types of probiotic strains and milk types used. Overall, the Pediococcus pentosaceus MF000957 (PP-957) strain showed the highest PL inhibitory activity spanning across all milk types, and therefore, PP-957-derived fermented samples were analyzed for BAP identification by LCMS-QTOF. The identified BAPs were further analyzed using in silico and bioinformatics approaches for bioactivity prediction, molecular docking, and drug pharmacokinetic studies. Overall, four peptides derived from FCTM, one from FCM, and two peptides common in FGM and FSM were predicted as active PL inhibitors based on their binding energy and number of binding sites on the PL enzyme. All peptides were non-toxic, non-carcinogenic, and had appropriate drug-like properties. The outcomes of this study suggest that FM-derived peptides from animal milk are anticipated to be useful for combating hypercholesterolemia. [ABSTRACT FROM AUTHOR]

A Leuconostoc mesenteroides strain (SJC113) isolated from cheese curd was found to produce large amounts of a mucoid exopolysaccharide (EPS). An analysis revealed the glucan nature of the EPS with 84.5% (1→6)-linked α-d-glucose units and 5.6% (1,3→6)-linked α-d-glucose units as branching points. The EPS showed 52% dextranase resistance and a yield of 7.4 ± 0.9 g/L from MRS medium supplemented with 10% sucrose within 48 h. Ln. mesenteroides SJC113 was also characterized and tested for the production of EPS as a fat substitute in fresh cheese. Strain SJC113 showed high tolerance to a wide range of NaCl concentrations (2, 5 and 10%), high β-galactosidase activity (2368 ± 24 Miller units), cholesterol-reducing ability (14.8 ± 4.1%), free radical scavenging activity (11.7 ± 0.7%) and hydroxyl scavenging activity (15.7 ± 0.4%). The strain had no virulence genes and was sensitive to clinically important antibiotics such as ampicillin, tetracycline and chloramphenicol. Ln. mesenteroides SJC113 produced highly viscous EPS during storage at 8 °C in skim milk with 5% sucrose. Therefore, these conditions were used for EPS production in skim milk before incorporation into fresh cheese. Four types of fresh cheese were produced: full-fat cheese (FF) made from pasteurized whole milk, non-fat cheese (NF) made from pasteurized skim milk, non-fat cheese made from skim milk fermented with Ln. mesenteroides without added sugar (NFLn0) and non-fat cheese made from skim milk fermented with Ln. mesenteroides with 5% sucrose (NFLn5). While the NF cheeses had the highest viscosity and hardness, the NFLn5 cheeses showed lower firmness and viscosity, higher water-holding capacity and lower weight loss during storage. Overall, the NFLn5 cheeses had similar rheological properties to full-fat cheeses with a low degree of syneresis. It was thus shown that the glucan-type EPS produced by Ln. mesenteroides SJC113 can successfully replace fat without altering the texture of fresh cheese. [ABSTRACT FROM AUTHOR]