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Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process. [ABSTRACT FROM AUTHOR]

In this study, the gold nanoparticles synthesized from chemical (CH-AuNPs) and green methodologies from Hibiscus rosa-sinensis (HRS) leaves extracts (HRS-Bio-AuNPs) and Trichoderma reesei (TR) fungal biomass (TR-Bio-AuNPs). The TR-Bio-AuNPs displayed an absorption peak at 527 nm, HRS-Bio-AuNPs at 525 nm. On the other hand, the CH-AuNPs displayed an absorption peak at 530 nm. The zeta potentials of −17.00 mV and −16.10 mV, respectively of the HRS-Bio-AuNPs and TR-Bio-AuNPs solutions had single peaks indicating the presence of repulsion between the synthesized NPs, whereas CH-AuNPs solutions possessed −19.10 mV zeta potential. Using a transmission electron microscope (TEM), the average size 42.48 nm, 22.60 nm and 16.33 nm was observed in CH-AgNPs, HRS-AuNPs, and TR-AuNPs respectively; they were evenly disseminated with no significant aggregation. Furthermore, assess the toxicity in percentage inhibition (% PI) as in vitro by applying toxtrak test against prebiotic and probiotic cultures and the % PI values of HRS-Bio-AuNPs (19.60%) and TR-Bio-AuNPs (15.76%) and CH-AuNPs (33.43%) were obtained and clearly demonstrate their non-toxic behavior treated against prebiotic and probiotic bacterial cultures. The effects of CH-AuNPs, HRS-Bio-AuNPs, and TR-Bio-AuNPs were also evaluated using an in vivo technique on Drosophila egg laying capability (eggs/fly/day was 61.89, 62.79, and 63.19 respectively), emergence of flies from pupa (number of fly out of 100 pupa were obtained, 98.49, 99.09, and 99.59 respectively) and the life span (the survival rate of fly was 66, 69, and 70 days respectively). According to the data acquired, there were no significant differences were observed between any of the groups. Overall, we can say that TR-Bio-AuNPs made from fungus biomass have the best qualities, are safe, eco-friendly and have no adverse effects on prebiotic or probiotic bacterial cultures or the reproductive fitness-related traits of Drosophila melanogaster. The next possibility is HRS-Bio-AuNPs, followed by CH-AuNPs as the choices. [ABSTRACT FROM AUTHOR]

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process.

Complex probiotic preparations with spore-forming microorganisms of the genus Bacillus and other types of bacteria in their composition have a high biological activity and are of scientific and practical interest. In our laboratory experiments, we determined the level of antagonistic activity of the newly developed probiotic preparation containing strains of bacteria B. subtilis, B. licheniformis, B. coagulans in a complex with Enterococcus faecium, products of their own fermentation, other natural substances and a sorbent made of natural aluminosilicates. The antagonistic properties of the probiotic preparation were examined by diffusion methods of delayed antagonism and agar blocks. In order to identify the antagonistic action of the experimental probiotic preparation, we used Gram-negative and Gram-positive test cultures of bacteria from the Museum of Strains of Microorganism Cultures of the Research Bacteriology Department. The results of laboratory studies indicated the antagonistic effectiveness of the experimental probiotic preparation in its interaction with test microorganisms. This was confirmed by the indicators of the diameters of the growth inhibition zones of the tested bacteria, ranging 27–36 and more and corresponding to high and very high levels of antagonistic activity of the experimental probiotic. The use of the developed probiotic preparation in poultry farming would ensure the correct formation of microbiocenosis in gthe astrointestinal tract of poultry from hatching, increase local immunity, support a stable epizootic situation by preventing bacterial infections among poultry through biological means, and therefore contribute to production of ecologically high-quality and safe products of poultry farming.

The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attributes of the cheese samples prepared using different ratios of buffalo milk and cow milk were investigated. The results revealed significant differences among the analysed cheese samples with respect to the dry matter, fat and protein content. The cheese samples prepared using only buffalo milk had the highest contents of dry matter, fat, and protein compared to the cheese samples prepared using only cow milk. Titratable acidity of the cheese samples was in the range of 0.91 to 1.52 (lactic acid %), while the water-soluble nitrogen content varied between 7.88% and 11.22% during storage. Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. All cheese samples had higher levels of acetic acid, butanoic acid, 3-methyl butanoic acid, and hexanoic acid compared to other volatile compounds. L. acidophilus and L. rhamnosus counts during storage were in the range of 9.02-9.18 log CFU/g and 9.12-9.30 log CFU/g, respectively. The sour taste was determined to be dominant in all cheese samples, followed by the sweet taste. Creamy, cooked, and fermented flavours were the most prominent flavours in all cheese samples.

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures.

Complex probiotic preparations with spore-forming microorganisms of the genus Bacillus and other types of bacteria in their composition have a high biological activity and are of scientific and practical interest. In our laboratory experiments, we determined the level of antagonistic activity of the newly developed probiotic preparation containing strains of bacteria B.subtilis, B. licheniformis, B. coagulans in a complex with Enterococcus faecium, products of their own fermentation, other natural substances and a sorbent made of natural aluminosilicates. The antagonistic properties of the probiotic preparation were examined by diffusion methods of delayed antagonism and agar blocks. In order to identify the antagonistic action of the experimental probiotic preparation, we used Gram-negative and Grampositive test cultures of bacteria from the Museum of Strains of Microorganism Cultures of the Research Bacteriology Department. The results of laboratory studies indicated the antagonistic effectiveness of the experimental probiotic preparation in its interaction with test microorganisms. This was confirmed by the indicators of the diameters of the growth inhibition zones of the tested bacteria, ranging 27– 36 and more and corresponding to high and very high levels of antagonistic activity of the experimental probiotic. The use of the developed probiotic preparation in poultry farming would ensure the correct formation of microbiocenosis in gthe astrointestinal tract of poultry from hatching, increase local immunity, support a stable epizootic situation by preventing bacterial infections among poultry through biological means, and therefore contribute to production of ecologically high-quality and safe products of poultry farming. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attributes of the cheese samples prepared using different ratios of buffalo milk and cow milk were investigated. The results revealed significant differences among the analysed cheese samples with respect to the dry matter, fat and protein content. The cheese samples prepared using only buffalo milk had the highest contents of dry matter, fat, and protein compared to the cheese samples prepared using only cow milk. Titratable acidity of the cheese samples was in the range of 0.91 to 1.52 (lactic acid %), while the water-soluble nitrogen content varied between 7.88 % and 11.22 % during storage. Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. All cheese samples had higher levels of acetic acid, butanoic acid, 3-methyl butanoic acid, and hexanoic acid compared to other volatile compounds. L. acidophilus and L. rhamnosus counts during storage were in the range of 9.02-9.18 log CFU/g and 9.12-9.30 log CFU/g, respectively. The sour taste was determined to be dominant in all cheese samples, followed by the sweet taste. Creamy, cooked, and fermented flavours were the most prominent flavours in all cheese samples. [ABSTRACT FROM AUTHOR]

Currently, metabiotics are effectively used as medicines in a number of preparations. When metabiotics are present in functional foods with probiotics and manufacturers use free rotation of starter cultures and strains, their health benefits are more difficult to prove due to the specificity of metabiotic strains, in particular, the antibiotic properties of culture metabolites. The aim of the work is to study the frequency-abundance index of metabiotic properties among Lactobacillus acidophilus, to formulate the concept of metabiotics (metabiotic cultures) in fermented dairy products on the basis of experimental data concerning the study of antibiotic activity of L. acidophilus cultures and to clarify such terms as probiotic potential, probiotic and quasicapsulation on the basis of empirical data on metabiotic cultures and to offer modified definitions of these terms to the scientific community. Seven strains of Lactobacillus acidophilus obtained from biofactories in Moscow and Uglich (Russia), test cultures and commercial preparations of antibiotics have been taken as the material for the research. The tests have been carried out by diffusion into an agar medium inoculated with test cultures for determining antibiotic activity of L. acidophilus. Along with different types of lactobacilli and bifidobacteria, probiotic cultures of Lactobacillus acidophilus are traditionally included in the group of dairy products with probiotics. Antibiotic activity against harmful microflora is one of the action levels of these cultures. However, our research conducted in collaboration with Moscow State University has shown that in some cases L. acidophilus manifests the same and even some stronger antibiotic activity when lysed, compared to living cells. The present research suggests adding and specifying the definitions to such terms as probiotic potential, probiotic (metabiotic, including) and quasicapsulation. This work demonstrates the possibility of producing fermented dairy products, including cheeses, by rotating special starter cultures in the biotechnology of functional foods, including metabiotic cultures (metabiotics), which, according to research results, are not uncommon among lactobacilli. [ABSTRACT FROM AUTHOR]

Probiotic microorganisms can release bioactive substances that can inhibit the growth and biofilm formation of pathogenic microorganisms such as Streptococcus mutans. Dental caries is a multi-factorial chronic infection disease, which starts with bacterial biofilm formation caused mainly by S. mutans. This study investigated the characteristics of Lactobacillus spp. strains as an oral probiotic. Twelve Lactobacillus spp. species obtained from fermented milk and dairy products were identified. Antimicrobial activity was determined with the Minimum Inhibition Concentration against S. mutans as an oral pathogen. Biofilm formation capabilities of the identified Lactobacillus strains in supernatant and culture media were determined. In addition, their ability to α-amylase tolerance and pH values (24h-48h) were determined. L.plantarum showed the highest antimicrobial activity compare other Lactobacillus strains. Also, L. plantarum inhibited biofilm formation.

This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained. The probiotic characteristics, milk type, process parameters and ingredients are important factors to be considered. Probiotic ice cream may maintain the gut and oral microbiota balance. Our review brings an updated discussion on ice cream's importance as a probiotic carrier. [ABSTRACT FROM AUTHOR]

Probiotics are heavily advertised to promote a healthy gastrointestinal tract and boost the immune system. This review article summarizes the history and diversity of probiotics, outlines conventional in vitro assays and in vivo models, assesses the pharmacologic effects of probiotic and pharmaceutical co-administration, and the broad impact of clinical probiotic utilization for gastrointestinal disease indications.

Probiotics are heavily advertised to promote a healthy gastrointestinal tract and boost the immune system. This review article summarizes the history and diversity of probiotics, outlines conventional in vitro assays and in vivo models, assesses the pharmacologic effects of probiotic and pharmaceutical co-administration, and the broad impact of clinical probiotic utilization for gastrointestinal disease indications. [ABSTRACT FROM AUTHOR]

Probiotic fermented milk developed from 12% m/m of acerola and mango pulp (in relation 1: 1, 1: 2 and 1: 3 acerola-mango) was evaluated in the different concentrations to determine its quality and select the Better formulation For the selection of the product, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of acerola and mango pulp were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of pulp mixture to be incorporated was obtained by adding Acerola-mango pulp, in a 1:2 ratio, to probiotic fermented milk, using only standardized whole milk powder with a SNG content of milk in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.72 and 3.24% m/m, respectively, and 13.62% m/m of total carbohydrates. The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

Probiotics are living microorganisms, which when administered in adequate amounts, confer health benefits to the host. Non-dairy frozen desserts are promising matrices for the incorporation of probiotic strains. This review provides an overview of the technological effects of adding probiotics to non-dairy frozen desserts. In addition, the factors that influence the probiotic survival are discussed. The raw material and ingredients used and the processing steps (overrun, freezing and frozen storage) can impair the probiotic viability in non-dairy frozen desserts, making it necessary to carefully verify the compatibility of the ingredients with the probiotic culture, select the probiotic strain, and evaluate the processing steps. The effect of probiotic addition on the technological and sensory properties of the products was dependent on the raw material, probiotic strain, probiotic concentration, and form of probiotic addition, however, suitable characteristics were observed for probiotic non-dairy frozen desserts from vegetable extracts or fruits. There were no reports on the health effects after consumption of non-dairy probiotic frozen desserts, which demonstrate the need of studies in this area. • Non-dairy frozen desserts are feasible matrices for incorporation of probiotics. • The ingredients used and the processing steps can impair the probiotic viability. • Probiotic impact is dependent on the raw material and probiotic characteristics. [ABSTRACT FROM AUTHOR]

The objective of this work was to develop a fermented probiotic milk from reconstituted milk sweetened with syrup. The influence of three addition values of a syrup with 67 °Brix on the development of acidity and viscosity was studied by means of a descriptive sensory test from a structured scale. To select the best level of addition of syrup and standardized milk used, an optimal mix and factorial design was made. With the optimal formulation, the physical, chemical, microbiological and sensory characterization was carried out on a pilot scale; additionally, the cell viability of the product was determined. A product of 84.92% of standardized milk and 12% of syrup was obtained. Fermented probiotic milk sweetened with syrup showed its functional character, since cell viability levels were found in the order of 109 cfu/mL, a value required to achieve a therapeutic effect as probiotic bacteria and beneficial to human health, complying with the indices of quality expected for the product. [ABSTRACT FROM AUTHOR]

A probiotic fermented milk was developed from 12% m/m of acerola-guava pulp (in relation m/m 1:1, 1:2 and 1:3 acerolaguava) was evaluated in the different concentrations to determine its quality and select. The best formulation. For the product selection, an ordering test was carried out by means of a sensory evaluation commission composed of seven trained tasters. Once the contents of pulps were defined, fermented milk was characterized in its compositional, sensory, microbiological and cell viability indicators of the probiotic. The product met the established quality parameters of acidity and texture. The best variant of the pulp mixture to be incorporated was obtained by adding pulp, in a 1:1 ratio, to probiotic fermented milk, using only standardized whole milk powder with a milk SNG content in its preparation mode at 9.5% m/m, 3% m/m of Bioyogur probiotic culture, with a protein and fat content 2.73 and 3.21% m/m, respectively, and 13.1% m/m of carbohydrates The microbiological indicators met the established specifications, guaranteeing the adequate sanitary hygienic quality of the product and the cell viability of the probiotic. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chorizo is a high‐value Spanish‐type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico‐chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water‐in‐oil emulsion (Cwo), and water‐in‐oil‐in‐water emulsion (Cwow). Proximate composition, weight loss, pH, aw, color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo. RESULTS: The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores. CONCLUSION: Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This work aimed to determine the relationship and dose of Lactobacillus casei and Lactobacillus acidophilus in milk, and the proportion of vegetable ingredients for the development of a fresh cheese with health benefits. The cheese was made with pasteurized skim milk, addition of probiotic cultures and rennet as a coagulant. It is without the addition of sodium chloride. Cheese was controlled for viability, acceptability and shelf life. The vegetable ingredients were added to the cheese according to the experimental plan and the response variable was acceptability. The best formulations were made sensory evaluation with judges potentially consumers and selection was determined nutritional indicators. It was concluded that the cultures should be used in a 1:1 ratio and 2, 5 % doses. The refrigerated cheese maintained a viability above 106 cfu/g until 14 days. The fresh cheese developed with probiotic cultures and with the addition of cinnamon 3, 5 to 5, 0 %, fiber of oat 7, 5 to 10, 0 %, nuts 7, 5 to 10, 0 %, rosemary 2, 0 %, sweet paprika 1, 0 % and oregano 0, 4 % presented acceptable sensorial quality and by the nutritional composition this cheese can be considered with properties that its consumption may has effective physiological benefits in the improvement of the health. [ABSTRACT FROM AUTHOR]

In this study, the effect of black cumin seeds (Nigella sativa) was investigated on the viability of commercial probiotic cultures added to cottage cheese. Physicochemical and sensory properties of the probiotic cottage cheeses were also studied. The probiotic cottage cheeses were produced by incorporating of Bifidobacterium animalis or Lactobacillus casei and different levels of the black cumin seeds (0, 1, and 2%) and then stored at refrigerated temperature for 25 days. The population of the probiotic strains added to the flavored cottage cheeses was slightly increased during storage compared with the control cheeses. Enumeration results showed that the counts of Lactobacillus casei were higher than those of B. animalis during storage. Some of physicochemical properties of the samples changed by addition of the black cumin seeds, as significantly. Addition of black cumin seeds had a significant difference between flavored and control cheeses. Our results indicated that by addition of black cumin seed can produce a probiotic cottage cheese with improved taste and acceptability. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: Five probiotic lactobacilli were tested, alone or in combination with two commercial starters, to select the most suitable strain for a probiotic bovine salami production. Lactobacillus plantarum 299v was used with both starters, to make salami according to a traditional recipe. Salami obtained by using just the starters and by spontaneous fermentation, served as control. Microbial dynamics, as well as the main physico‐chemical parameters, were monitored throughout ripening. The survival of probiotic 299v was confirmed by strains' tracking by means of RAPD‐PCR coupled to a culture‐independent approach PCR‐DGGE‐based. RESULTS: The results showed a remarkable viability of the probiotic strain even after 60 days of storage. Experimental salami exhibited the same level of sensory acceptance of control salami, were hygienically safe, and characterised by pH, weight loss and microbiological loads within the ranges conventionally advocated for optimal fermented sausages. CONCLUSION: Outcomes indicate the workable possibility of using second‐quality beef cuts for probiotic salami production. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The use of different combinations of probiotic cultures on the quality of stirred fermented milk was evaluated. An optimal combined of mixtures design and factorial design was made to obtain the best combination of crops and adequate formulation. With the optimal formulation, the physical, chemical, microbiological, rheological and sensory characterization was carried out at pilot plant scale. It was confirmed that the study of the behavior of the mixtures of different probiotic cultures fulfilled the established quality parameters. The best economic technical variant for the production of fermented milk mixed with probiotic cultures was made up of 68.4 % of Bioyogur, 20.8 % of Bifido bacterium bifidum and 10.8 % of RR + Termophillus. The tests showed that a product with functional characteristics was obtained with a positive effect on human health, complying with the expected quality indexes for the product. [ABSTRACT FROM AUTHOR]

The impact of probiotic (Lacticaseibacillus casei, 8 log CFU/g) and/or prebiotic (polydextrose, 5 g/100 g) on the technological and sensory properties, phenolics bioaccessibility, and functional properties (in vitro antidiabetic, anti-hypertensive, and antioxidant activities) of frozen desserts processed with water-soluble extract of rice by-product and Spirulina platensis biomass was evaluated during storage (120 days/-18 °C). Prebiotic products were more consistent and cohesive and showed higher melting rates. Probiotic and/or synbiotic products had higher phenolic compounds bioaccessibility (gallic acid, epigallocatechin gallate, epicatechin gallate, and chlorogenic acid) and functional properties (antioxidant, ACE, ⍺-amylase, and ⍺-glucosidase inhibitory activities), lower thrombogenic and atherogenic indices and improved technological (lower firmness, consistency, cohesiveness, and viscosity) and sensory (increased mint aroma and flavor intensity) properties. L. casei survived in simulated gastrointestinal conditions (>6 log CFU/g) and did not impair sensory acceptance. In conclusion, probiotic and synbiotic frozen desserts show improved functional, technological, and sensory properties. • Probiotic and/or synbiotic products had increased monounsaturated fatty acid contents. • Probiotic and/or synbiotic products had increased phenolic compounds bioaccessibility. • Probiotic and/or synbiotic products exhibited lower firmness, consistency, cohesiveness, and viscosity. • Probiotic and/or synbiotic products presented enhanced ACE, ⍺-amylase and ⍺-glucosidase inhibitory activities. • Probiotic products showed improved sensory characteristics. [ABSTRACT FROM AUTHOR]

Lactobacillus acidophilus La-5 is one of the most studied probiotic strains and often used in dairy product formulations. However, the survivability of La-5 was affected by environmental factors. To improve its survivability, lactobacillus acidophilus La-5 was microencapsulated using mixture of whey protein and polysaccharides (sodium alginate, λ-carrageenan, inulin, lentinan and glucose) as wall materials and was used in yoghurt making. The encapsulated La-5 only decreased from 2.8 ? 106 to 1.2 ? 105 in simulated gastric fluid. Yoghurts added with or without microencapsulated La-5 were analyzed for probiotic survivability, physico-chemical and textural properties. All samples showed similar trends in decrease of pH and increase of the titratable acidity during fermentation. Samples showed higher hardness values when compared with samples with non-microencapsulated cultures. Microencapsulation application in yoghurt resulted in a significant increase (p<0.05) in all textural parameters analyzed except springiness. The microencapsulated La-5 was more resistant to acid than the control, and survived better as well in yoghurt during storage. [ABSTRACT FROM AUTHOR]

The goat milk for their multiple properties nutraceutical and for the high yield of their derived products, it represents an interesting commercial alternative for the elaboration of special fermented milk. At the present time the probiotics starter culture for their proven properties are used thoroughly in the elaboration of fermented milk. Keeping in mind these antecedents this work had as objective to develop a fermented milk of goat with characteristic probiotics, good acceptability and appropriate shelf life using the starter culture Lactobacillus casei, Lactobacillus acidophilus jointly with the starter culture of the yogurt. It was carried out a design of experiment of response surface (2²) with the independent variables, starter culture dose (1.5 to 2.5%) and the relationship of starter culture of yogurt: probiotics starter culture 1:3 at 1:5. As variable answers they took: the viability, the acidity and the sensorial indicators. The formulation selected with the best characteristics was conserved to temperature of 4 oC for the evaluation of the storage life. The best formulation was the 2% starter culture with a relationship of 1:4. The fermented milk was evaluated of "I like" and its viability was above the therapeutic minimum until the 21 days (log (UFC/ml) of 8.8 at 7.0). [ABSTRACT FROM AUTHOR]

One of the main areas in modern science of nutrition is biotechnological processing of substandard raw materials into natural prebiotics, which are used for the normalization of the man gastrointestinal tract function and maintenance of his immunity. The article presents a study of the prebiotic properties of dietary fiber concentrates in vitro, which were produced by the complex processing of wheat and rye bran into functional ingredients. Bran was fermented in two steps with amylase, protease and multienzyme Viscozyme L, that has a complex polysaccharidase activities. Fermented bran residue was separated by centrifugation (6000 rpm) and dried to a moisture content of 10 %. The main component of these concentrates is dietary fiber. Their content is 79.1 % for wheat and 79.9 % for rye bran. The dominant monosaccharide of both concentrates is glucose (64.9 and 69.0%, respectively). In this study, we investigated the ability of the dietary fiber concentrates to stimulate the probiotic cultures growth and dependence between mass fraction of dietary fiber and amount of microorganisms biomass. As a probiotic microorganisms were selected culture Lactobacillus acidophilus and Bifidobacterium bifidum. Concentrates of dietary fiber were added to the culture medium in an amount: 0.01; 0.03; 0.05 g, the process of cultivation was monitored by active and titratable acidity. Prebiotic effect of the investigated concentrates were estimated by counting the number of L. acidophilus and B. bifidum cells, that were grown in cultural media with adding the different mass fraction of fiber. While concentrates content of 0.05 g in the cultural media, the amount of L. acidophilus is 3,6 • 109 CFU/cm3, the level of B. bifidum is 4,7 • 109 CFU/cm3. Based on the data dietary fiber concentrates of wheat and rye bran can be recommended as a preventive and therapeutic supplements for correction of intestinal microflora, after further biomedical research. [ABSTRACT FROM AUTHOR]

Abstract: The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na+ and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 108 CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages. [Copyright &y& Elsevier]

Probiotics are defined as 'live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.' Probiotic-containing foods can be categorized as functional foods and, along with prebiotics, represent the largest segment of the functional food market around the world. Fermented foods are the main vehicle of administration of probiotic organisms and, among them, dairy products are by far the most widely used. Many probiotic strains, which most often belong to the genera Lactobacillus and Bifidobacterium, are already applied in commercial probiotic fermented milks throughout the world. Nonetheless, the market of biofunctional dairy products, including probiotics, is continuously asking for diversifying the range of available products. To this regard, there is a growing need to identify new biofunctional strains, new strategies to assure survival of these cultures, and different sources from which to isolate strains. Before a probiotic can benefit human health, it must fulfill several criteria. Because the range of target functions and technological applications is wide, the selection and evaluation of potential probiotic candidates require a multistep approach. This review will give a general overview of main criteria and methods that have to be taken into consideration in the selection process of probiotic strains. [ABSTRACT FROM AUTHOR]

Abstract: Probiotics are live microbial food supplements, which have been shown to exert numerous health benefits. Research has identified that probiotics cause perceptible off-flavours that often contribute to consumer dissatisfaction. This research consisted of three objectives. Firstly, to confirm whether probiotics have a significant effect on the sensory quality and the consumer acceptance of juices. Secondly, to evaluate whether the addition of tropical juices masks probiotic off-flavours, thereby increasing consumer liking. Thirdly, to determine whether non-sensory factors (i.e., repeated exposure, and health information) have an impact on consumer liking. Three orange juice products were manufactured for analysis; Control juice, juice containing probiotics, and juice containing probiotics and tropical fruit juices (10% v/v). Descriptive sensory analysis using a trained panel () determined that probiotic juices possessed unique ‘medicinal’ characteristics. Using labelled affective magnitude scales, consumers () evaluated their ‘overall liking’ of the three juices in a randomised order in the laboratory. Once assigned into one of three balanced exposure groups, each consumer took home seven, 100mL bottles of one of the juices, and consumed one bottle each day for 7 days. After each in-home consumption, consumers evaluated their ‘overall liking’ to familiarize themselves with the juice. Furthermore, half of the consumers were provided with information about the presence and the health benefits of probiotics, while the other half of consumers received no information. After 7 days of in-home usage, consumers returned to the laboratory for post-exposure sensory testing, where they re-evaluated their ‘overall liking’ of the three juices in a randomised order. Results showed that tropical juices were effective in masking the off-flavours associated with probiotic ingredients, and that consumer liking for the probiotic juice containing tropical juice flavours was maintained over the 7-day exposure period. Exposure and information had significant effects on the ‘overall liking’ of juices containing probiotic cultures. A significant interaction between exposure and information was observed. Therefore, exposure, health information and flavour-masking techniques can have a positive effect on the hedonic qualities of probiotic juices. [Copyright &y& Elsevier]

Abstract: Yoghurts were produced from a base milk containing three important nutraceuticals, namely ω-3-fatty acids, isoflavones and phytosterols. The cultures employed to make the yoghurts were single probiotic strains of Lactobacillus gasseri or Bifidobacterium infantis and, to achieve a short production time, a two-stage fermentation procedure was used with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus providing the rapid acidification. Yoghurts containing counts of >1.0×108 cfumL−1 of the individual probiotics and high counts of the traditional species from yoghurt were awarded overall scores for sensory acceptability >4.0 out of 5.0; the nutraceuticals appeared to have no adverse effect on flavour. Storage trials at 5°C showed that the viability of the probiotic cultures was retained over 15 days. [Copyright &y& Elsevier]

Starter cultures for fermented foods are today developed mainly by design rather than by screening. The design principles are based on knowledge of bacterial metabolism and physiology as well as on the interaction with the food product. In the genomics era, we will obtain a wealth of data making design on a rational basis even simpler. The design tools available are food grade tools for genetic, metabolic and protein engineering and an increased use of laboratory automation and high throughput screening methods. The large body of new data will influence the future patterns of regulation. It is currently difficult to predict in what direction the future regulatory requirements will influence innovation in the food industry. It can either become a promoting force for the practical use of biotechnology to make better and safer products, or it can be limiting the use of starter cultures to a few strains with official approval. Successful cultures based on modern technology is expected to be launched in the areas of: probiotics, bioprotection, general improvement of yield and performance for the existing culture market and probably the introduction of cultures for fermenting other food products. A scientific basis for dramatic innovations that could transform the culture industry is currently being established. [Copyright &y& Elsevier]

Probiotic cultures are used increasingly in dairy products. Confusion occurred due to false declarations and the uncritical selection of strains. Efficacy of probiotic cultures depends on special properties of single strains, however. Over the last 30 years, own experience was made with strains of the genera Lactobacillus and Bifidobacterium, especially out of the groups of Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri/fermentum which were collected from commercial probiotic food samples as well as from pharmaceuticals and nutrients for animals. They were compared with reference strains from culture collections. Phenotypic criteria revealed a grouping of isolates at genus level and, in most cases, a correct identification of species, too. False declarations of cultures used world-wide as probiotics could thus be detected. In order to confirm questionable species or to characterise specific strains within a species, molecular-based methods had to be applied. Good results were obtained by (1) SDS-PAGE of soluble proteins of cells, (2) RAPD-PCR, (3) PFGE-technique and (4) dot blot hybridisation methods using gene probes. Costs and workload differed considerably. SDS-PAGE and RAPD-PCR required data bases, dot blot hybridisation worked faster and more productively. For confirmations, at least one molecular-based method has to be applied. [Copyright &y& Elsevier]

• Fermented and non-fermented beverages are the main vegan probiotic carriers. • Probiotic survival in vegan products depends on the processing and food matrix. • Vegan probiotic products may improve lipid metabolism and immune system. • Probiotics may alter acidity, color, and acceptance of vegan foods. • The source of strain may compromise the vegan status in probiotic foods. Vegan consumers represent an attractive economic target for the food industry with demand of products with health benefits, such as probiotic products. This review aimed to explore the so called vegan probiotic products by providing an overview of the commercial and studied products and their associated in vitro / in vivo health-promoting effects, and discuss the effect of probiotics on the technological and sensory properties in a range of products. The factors that impact on the probiotic survival, the main challenges and the trends of this market niche are presented. Vegan probiotic products may improve the lipid profile and the immune system, manage the diabetes, reduce Helicobacter pylori- associated diseases, have anticarcinogenic properties, and improve the general well-being. Fermented and non-fermented beverages are the main vegan probiotic products. The survival of probiotic cultures is dependent on the processing steps, food matrix, probiotic strain and the form of incorporation into the matrix, storage conditions, and addition of prebiotic components. Probiotics may alter the chemical composition, acidity, color, and acceptance of vegan foods and beverages but products with suitable probiotic survival, physicochemical characteristics, technological properties, and sensory acceptance can be obtained. However, the source of the strain may compromise the vegan status since most of those currently available are not isolated from vegetable matrices. Therefore, short-term marketing strategies should focus not only on the vegan public but also on those consumers that want to reduce the consumption of animal-derived products, besides seeking new non-animal derived strains. [ABSTRACT FROM AUTHOR]

The discovery of microRNAs encapsulated in milk-derived exosomes has revealed stability under extreme conditions reflecting the protection of membranes. We attempted to determine the variations in nanoparticles derived from milk after fermentation, and provide evidence to determine the effects of these exosomes on cells with potential bioactivity. Using scanning electron microscopy and dynamic light scattering, we compared the morphology and particle size distribution of exosomes from yogurt fermented with three different combinations of strains with those from raw milk. The protein content of the exosome was significantly reduced in fermented milk. The cycle threshold showed that the expression of miR-29b and miR-21 was relatively high in raw milk, indicating a loss of microRNA after fermentation. Milk-derived exosomes could promote cell growth and activate the mitogen-activated protein kinase pathway. These findings demonstrated biological functions in milk exosomes and provided new insight into the nutrient composition of dairy products.