Probiotic Content Research Articles

Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics

Dongchimi, a traditional Korean watery kimchi, relies on complex interactions among diverse lactic acid bacteria (LAB) to maintain its freshness and quality. Recently, dongchimi has gained attention as a health-promoting food due to its content of probiotics and prebiotics. In this study, six probiotic strains were employed into dongchimi fermentation, and its sensory and microbial characteristics were evaluated. The LAB-enriched dongchimi demonstrated superior sensory preference (63%) and significantly higher LAB counts (average 5.2 × 107 CFU/ml) compared to traditional dongchimi. Furthermore, microbial diversity between the LAB-enriched and traditional dongchimi was analyzed during the fermentation process using both culture-dependent Sanger sequencing and culture-independent metabarcoding techniques, employing 16S ribosomal RNA gene sequences. Lactiplantibacillus plantarum was identified as the dominant probiotic strain in both types of dongchimi, while other probiotics, including Bifidobacterium bifidum, B. animalis, Limosilactobacillus Fermentum, and Heyndrickxia coagulans, were exclusively detected in the LAB-enriched dongchimi. In conclusion, Lactiplanti. plantarum and Limosi. Fermentum were identified as the most effective probiotics for dongchimi fermentation. These results offer critical insights into the microbial ecology and probiotic strains essential for optimizing synbiotic dongchimi, thereby reinforcing health claims related to probiotics and prebiotics.

Synergising tradition and innovation: Fortification of milk kefir with date syrup, a novel functional beverage

AbstractMilk kefir is gaining popularity due to its high probiotic content. This study focuses on fortifying milk kefir with date syrup to enhance its sensory attributes, with the goal of encouraging consumption among the younger generation. Date syrup was added to milk kefir in specific proportions (2, 4, 6, 8, and 10% per 100 mL of milk). The selection of the most suitable percentage (10%, 74 °Bx) was determined based on sensory preferences indicated by the panellists. The newly developed fermented beverage underwent physicochemical and biochemical analyses over a 14-day fermentation period. Results revealed that the addition of date syrup led to a significant (P ≤ 0.001) decrease in pH and total soluble solids (TSS) content, accompanied by a noteworthy increase in total phenolic, flavonoids, condensed tannins contents and antioxidant activity (almost 2-fold). Liquid chromatography - heated electrospray ionisation - mass spectrometry (LC-HESI-MS/MS) results identified the presence of a newly formed and important antifungal compound, p-hydroxyphenyllactic acid (HPLA), showing a progressive increase in quantity during the fermentation process (13.8-fold on the 14th day of fermentation). Hence, the outcomes of this study offer compelling evidence that a novel category of functional beverage can be developed by employing milk kefir as an appropriate starter with the incorporation of date syrup.

Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes

Yogurt, a popular dairy product renowned for its nutritional benefits and probiotic content, serves as a functional food with potential health-promoting properties. The objective of this study was to investigate whether incorporating green banana peel polyphenol extract (GBPPE) into yogurt formulations enhances the viability and functionality of probiotics while also potentially improving the overall quality and health-promoting properties of the yogurts. GBPPE was extracted and added to the yogurt formulation at 0.0 %, 0.5 %, 1 %, and 2 %. Various physico-chemical properties of GBPPE as well as a range of physical, biochemical, sensory, and microbial assessments of formulated yogurts were carried out. Compared to the control, yogurt containing GBPPE improves functional characteristics by increasing antioxidant activity while having no detrimental impact on physicochemical and organoleptic properties. In terms of antioxidant capabilities, all fortified yogurts showed significantly (p < 0.05) higher total phenolic, flavonoid contents and antioxidant activities than the control yogurt. The addition of GBPPE also affected (p < 0.05) pH, titratable acidity, viscosity, water-binding capacity, syneresis, and total soluble solids, while no significant differences in the color parameters were detected in both control and all fortified yogurts with reduced brightness (L∗) and increased redness (a∗) of the product. The initial viable counts of all yogurt samples were almost similar, and the maximum and minimum viability loss of probiotics were observed in control and 2 % GBPPE fortified samples, respectively. Sensory assessment revealed that yogurt with 0.5 % banana peel extract outperformed all other treatments except the control. These findings support the sustainable use of GBPPE to create probiotic yogurt with improved physicochemical, microbiological, and sensory qualities.

Porous starch-probiotics encapsulation for 3D-printed chocolate

This study aims to utilize 3D printing technology to prepare functional chocolates with high content and viability of probiotics. Firstly, in order to protect probiotics (L. plantarum, lpl) avoiding inactive by melting chocolate syrup, we used raw starches as different amylose/amylopectin ratios (up to ∼30% amylose) for preparing novel porous carriers to encapsulate them. Then the formed pores of porous starches (HPPS1:0,3:1,1:1,1:3,0:1) were identified by SEM and BET, and their ability to encapsulate lpl were compared (with HPPS3:1 showing the best behavior) based on the survival rate and gastrointestinal simulation system. Then HPPS3:1-lpl capsule was applied in 3D printed chocolate, with optimization of adding levels for the shaping property. Probiotic cell viability, rheology, texture, and digestion simulation were also compared. The results showed that the surviving amount of probiotics (107 CFU/g) in HPPS3:1-lpl@choc (add 15% HPPS3:1-lpl to the chocolate) was much higher than that in lpl@choc (102 CFU/g, without microencapsulation protection) after in-vitro digestion test, among which HPPS3:1-lpl@choc15 had the best shaping property. This research provides a new alternative strategy for utilizing porous starch carrier to encapsulate probiotics for melting 3D printing of chocolate (or other similar food materials) as personalized design.

Kajian Penambahan Bakteri Probiotik Lokal Dengan Interval Waktu Inkubasi 8 Jam Terhadap Perubahan Kadar BOD dan COD Pada Air Buangan Industri Tahu

Tofu has become one of the most popular foods among the people of Indonesia. This encourages the existence of a growing tofu manufacturing industry. However, the growth of this industry also results in a lot of waste being generated. If the waste is not treated properly, it can cause pollution because it contains very high BOD and COD levels. One of the ways that researchers do is by utilizing local probiotic bacteria to help reduce BOD and COD levels. Data analysis in this study is in the form of statistical analysis, where statistical data will be presented with graph/diagram methods that show the results of differences in BOD and COD values in Tofu Industry Wastewater before and after treatment. Based on the results of the study, there was a significant decrease in BOD and COD levels due to the addition of local probiotic bacteria. The efficiency of the largest decrease in BOD levels was 79.88% in the sample variation with a probiotic content of 75% when the incubation time interval was 32 hours. Meanwhile, the largest decrease in COD levels also occurred in the same sample variation with an efficiency of 74.76%.

Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product

To obtain functional fermented dairy products with strong probiotic proliferation and high antioxidant ability, the proliferation ability of oligosaccharides on probiotics and their DPPH radical scavenging ability were studied. Key functional oligosaccharides (galactooligosaccharide and galactomannan oligosaccharide) and probiotics (Bifidobacterium bifidum and Lactobacillus acidophilus) were selected. The orthogonal experimental design of L9(34) was employed to study the optimal process, which was adding 5 g/L galactomannan oligosaccharide and 5 g/L galactooligosaccharide in reconstituted milk, inoculating 1% Streptococcus thermophilus, 1% Lactobacillus bulgaricus and 1% probiotics (B. bifidum and L. acidophilus = 2:1) and fermenting for 6 h. This work is important for preparing functional fermented dairy products with a high content of probiotics and strong antioxidant capacity.

The effects of chitosan biofilm in combination with vinegar, sodium alginate, and carboxymethyl cellulose on the transformation of biochemical and physiological indexes of pears during storage

Pears have a characteristically delicious taste and are rich in nutritional value, especially sugar, vitamin C, vitamin A, and minerals. This study aimed to determine the amount of chitosan-derived probiotics that can be combined with edible vinegar and sodium alginate carboxymethyl cellulose to create a pear preservation process. Formulated chitosan in combination with table vinegar, sodium alginate, and carboxymethyl cellulose at a rate of 160 g chitosan/160 mL table vinegar/7,000 mL water, 4 g sodium alginate, and 0.5 g carboxymethyl cellulose to preserve 180 kg of pears. In 5 preservation test formulations, it was determined that the content of probiotics at 1.0% is suitable for preserving pears. When stored in the content of this probiotic, it has limited the transformation of biochemical and physicochemical indexes. Especially by the fourth week of storage, pears still retained their characteristic values; the natural loss rate was only 5.23% and the rot rate was 5.07%, both lower than when stored in other biological products. In comparison to fresh pears before being put into storage, the change in biochemical and physicochemical indexes of preserved pears with a biological content of 1.0% is only a little.

Exploring the culinary and health significance of fermented foods: A comprehensive review

Fermented foods have long been celebrated for their unique flavors, preservation properties, and potential health benefits. This comprehensive review delves into the diverse world of fermented foods, examining their origins, preparation methods, nutritional attributes, and health implications. Focusing on prominent examples such as yogurt, kefir, sauerkraut, kimchi, miso, tempeh, kombucha, and sourdough bread, this paper explores the intricate interplay between fermentation, microbial communities, and human health. Each fermented product is meticulously examined in terms of its cultural significance, sensory attributes, probiotic content, and potential limitations. By elucidating the multifaceted nature of fermented foods, this review aims to deepen our understanding of their role in culinary traditions, dietary practices, and holistic well-being.

Preparation and Characterization of 3D Printed Objects Based on Different Kefir Gels

In this study, kefir-containing healthy snacks were produced by using 3D food printing technique. Although kefir has many important health benefits, its consumption is quite low. It was thought that kefir-containing snacks in attractive shapes produced with a 3D food printer could increase the kefir consumption. For this purpose, disintegrated kefir gels prepared with starch, gelatin and alginate were used as inks. First, the minimum gelation concentration (C*) of each gelator was determined. Then, disintegrated gels with concentrations of C*, C*+1%, and C*+2% were prepared with each gelator and the effect of gelator concentration on printing quality was investigated for each gelator. Printing quality was associated with storage modulus, loss factor and flow behavior, and the minimum gelator concentration required for a suitable formulation for 3D printing (highest printability and dimensional stability) was determined as 5%, 6% and 3% for starch, gelatin and alginate, respectively. Lactobacillus spp. and Lactococcus spp. contents of the starch-based sample were found to be significantly lower than those of fresh kefir and gelatin and alginate-based samples. Sensory properties and consumer appreciation were lower for the gelatin-based sample. Due to the high printing quality (98% printability and 99% dimensional stability), high probiotic content (7.81 and 8.13 log cfu/ml Lactobacillus spp. and Lactococcus spp. content, respectively) and high consumer appreciation (4.71 out of 5 for general acceptance), alginate-based sample (containing 3% alginate) was chosen as the best sample. In conclusion, new, chewable, alive, alternative kefir products were successfully developed for consumers seeking new ways of kefir consumption.

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

The effects and underlying molecular mechanisms of binary probiotics (Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 and Lacticaseibacillus casei CGMCC 1.5956) on the quality of wolfberry fermented beverages (WFB) were investigated. The results indicated that binary probiotics increased the number of probiotics, anthocyanin (89.92 ± 1.64 mg/L), polyphenol content (283.04 ± 3.81 µg/mL), and odor score (24.19) in WFB. Metabolomics found that they could enhance signal exchange (cyclic AMP) between binary probiotics and improve the utilization of citrulline, d-proline, d-glucose, and d-galactose through galactose metabolism and amino acid biosynthesis pathway to promote probiotics growth. Furthermore, HS-SPME-GC–MS and GS-IMS revealed that the improvement in flavor was mainly due to an increase in the content of the aromatic flavor substances 3-heptanol, glutaraldehyde, and 2-heptanone, and a decrease in the content of the off-flavor substances methyl isobutyl ketone-D and 2-undecanone. This is strategically important for the development of WFB with high probiotic content and unique flavor.

Effects of fecal microbiota transplantation on metabolic health of DBA mice.

Numerous studies have demonstrated that C57BL/6 mice exhibit superior growth rates and overall growth performance compared to DBA mice. To investigate whether this discrepancy in growth performance is linked to the composition of gut microorganisms, we conducted fecal microbiome transplantation (FMT) experiments. Specifically, we transplanted fecal fluids from adult C57BL/6 mice, high-fat C57BL/6 mice, and Wistar rats into weaned DBA mice (0.2mL/d), and subsequently analyzed their gut contents and gene expression through 16S rRNA sequencing and transcriptome sequencing. During the test period, C57BL/6 mice and Wistar rats were provided with a normal diet, and high-fat C57BL/6 mice were provided with a high-fat diet. The results of our study revealed that mice receiving FMT from all three donor groups exhibited significantly higher daily weight gain and serum triglyceride (TG) levels compared to mice of CK group. 16S rRNA sequensing unveiled substantial differences in the abundance and function of the gut microbiota between the FMT groups and the CK group. Transcriptome analysis revealed a total of 988 differential genes, consisting of 759 up-regulated genes and 187 down-regulated genes, between the three experimental groups and the CK group. Functional Gene Ontology (GO) annotation suggested that these genes were primarily linked to lipid metabolism, coagulation, and immunity. Pearson correlation analysis was performed on the differential genes and clusters, and it revealed significant correlations, mainly related to processes such as fatty acid metabolism, fat digestion and absorption, and cholesterol metabolism. In summary, FMT from dominant strains improved the growth performance of DBA mice, including body weight gain, institutional growth, and immune performance. This change may be due to the increase of probiotic content in the intestinal tract by FMT and subsequent alteration of intestinal gene expression. However, the effects of cross-species fecal transplantation on the intestinal flora and gene expression of recipient mice were not significant.

Antimutagenic activity of different forms of Bifidobacterium lactis probiotic against aflatoxin B1 by Ames method

The health risks caused by aflatoxins, as one of the most important contaminants of human food and feed and the main cause of cancer, especially hepatocellular carcinoma (HCC) were investigated. The aim of the study was to assess the antimutagenic effects of Bifidobacterium lactis (B. lactis) probiotic against aflatoxin B1 (AFB1). The study was conducted with 27 treatments and three replications. The independent variables were aflatoxin concentrations at three levels of 5, 15, and 25 ng/g and probiotic content in three forms of cellular sedimentation (CS), cell-free supernatant (CFS), and cell suspension. The antimutagenic activity of B. lactis against AFB1 was measured. The lowest score of antimutagenic activity of B. lactis was observed in bacterial cellular sediment treatment at 107 CFU/g and 25 ng/g of AFB1 (20.8 ± 3.80%) and the highest score was achieved with cell suspension at 109 CFU/g and 5 ng/g of AFB1 (74.9 ± 7.11%). In addition, the lack of mutagenicity of probiotics was confirmed. Therefore, probiotics not only alleviate aflatoxin in food matrices and benefit the consumer, but also notably decrease mutagenicity of AFB1.

Functional yogurt: a comprehensive review of its nutritional composition and health benefits.

Functional yogurt, renowned for its enhanced nutritional profile and potential health benefits, has emerged as a promising functional food. This review meticulously examines the nutritional composition of functional yogurt, highlighting its enriched content of probiotics, prebiotics, synbiotics, antioxidants, vitamins, minerals, proteins, and other bioactive compounds, which contribute to its health-promoting properties. Functional yogurt has positively affected digestive health, immune function, metabolic health, and mental well-being. It benefits digestive health by alleviating diarrhoeal symptoms, constipation, colon cancer, irritable bowel syndrome (IBS), Helicobacter pylori infection, and digestive-related allergies. Moreover, the immune-boosting properties of functional yogurt play a pivotal role in reducing the risk of infections and inflammation. In addition, functional yogurt has the potential to improve metabolic health, leading to decreased cholesterol levels and enhanced blood sugar regulation. Emerging research also suggests functional yogurt may positively influence mood, behavior, and cognitive function. Functional yogurt is a valuable addition to the human diet, holding significant implications for public health. In addition to its numerous health benefits, functional yogurt also faces limitations, such as the stability of functional compounds, sensory alterations, potential digestive discomfort, and inconsistent efficacy across populations, highlighting the need for further research and optimization.

Evaluation of Sensory and Functional Compounds in Fermented Lactarius deliciosus Mushrooms

The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA‐5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta‐glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta‐glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave‐blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water‐blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA‐5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods.

Nutritional and Sensory Quality Evaluation of Low-Temperature Yogurt Sold in the Market Based on Principal Component Analysis and Cluster Analysis

In order to explore the quality differences of various brands of low-temperature yogurt sold in the market, the nutritional components and physical characteristics of 11 kinds of stirred lowtemperature commercial yogurt were analyzed by principal component analysis (PCA), including protein content, total sugar content, fat content, sodium content, calcium content, probiotic content, solid content, pH value, L*, a*, b*, viscosity and whey precipitation rate. In addition, combined with the method of sensory evaluation, the quality evaluation model is initially constructed. The results show that the cumulative variance contribution rate of the four principal components extracted by principal component analysis method reaches 90.74%. Based on the comprehensive evaluation function of principal component analysis method, the calculated results are significantly positively correlated with the sensory evaluation results (r = 0.909, P &lt;0.001), which reflects the high reliability and effectiveness of the evaluation model. By cluster analysis, 11 kinds of yogurt can be divided into four groups. The first group is characterized by high protein and mellow taste, the second group is characterized by balanced nutrition and popular taste, the third group is characterized by no additive and original flavor, and the fourth group is characterized by moderate quality in all aspects. The research results provide a theoretical basis for the quality evaluation of stirred low-temperature yogurt and the research and development of fermented dairy products.

The use of fermented minced fish with probiotics in the recipe composition of dry-cured sausages

The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced fish. The microbiological, physico-chemical, structural-mechanical and organoleptic properties of the product have been evaluated. The results have shown that dry-cured sausage samples with FMF had a higher content of probiotics (2,5×108 CFU/g) compared to the control sample (6,3×106 CFU/g), which allows a person to fully meet the daily requirement in probiotics with just through the use of 40 g of such a product. The use of FMF in the dry-cured fish sausages provides a safe pH value (5.21) and significant increase in total acidity (1.39 %) compared to the control sample (pH – 6.80 and total acidity – 0.45 %). It has been established that using FMF in the technology of dry-cured fish sausages can reduce the time of their manufacture by increasing the average rate of dehydration of the product. It has been determined that samples of dry-cured sausages with FMF have higher values of hardness and cutting force. A comprehensive assessment of the quality of sausages with FMF has shown good results – 76.85 % of the maximum possible level. Thus, the possibility of using FMF with L. plantarum in the manufacture of dry-cured sausages has been determined. The proposed method makes it possible to obtain a product with a high protein content (32.31 %), enriched with L. plantarum probiotics, having a low pH value and a peculiar sour-milk taste and aroma. Based on the results of the study, normative and technical documentation for this type of product has been developed and approved.

Determination of selected biogenic amines in fermented vegetables juices

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied.

Comparative study of the effects of fresh and canned Naftussya bioactive water on neuro-endocrine-immune complex and metabolism in chronic pyelonephritis patients

Background. There are several patented methods of preservation of medicinal waters of the Naftussya type. The authors of the patents as evidence of the correctness of the methods cite the facts of preservation of the ability of canned water to enhance motility rat’s v. portae in vitro and/or increase diuresis. However, such tests are not attributive. The most characteristic manifestation of the biological activity of Naftussya water is the stimulation of phagocytosis through the mediation of the nervous and endocrine systems. Another "Method of preservation of hydrogen sulfide mineral waters" was recently patented. The purpose of this study is to compare the impact of fresh and canned by this method Naftussya water on its targets in patients with chronic pyelonephritis. Materials and Methods. The object of clinical-physiological observation were residents of the city of Truskavets’ (21 men aged 24-67 years and 8 women 33-76 years) with chronic pyelonephritis in remission. The subject of the study were the phagocytic function of neutrophils, excretory function of kidneys, leukocyturia and bacteriuria levels, components of microbiota of feces as well as HRV and endocrine parameters. Results. Weekly use of fresh Naftussya water causes an increase in the reduced content of probiotics in the microbiota and a decrease in the increased content of conditionally pathogenic microflora, which is accompanied by an increase in reduced bactericidal capacity of neutrophils against both E. coli and Staph. aureus, normal diuresis, phosphaturia, magnesiumuria, ureauria while reduction of bacteriuria and leveling of leukocyturia as well as decrease in concentration of uric acid in urine and creatinine and cholesterol in plasma. Favorable changes in neuro-endocrine regulation were revealed. The beneficial effect on the listed parameters of canned Naftussya water is less pronounced, but the differences are statistically insignificant. Conclusion. The obtained results confirm the effectiveness of the Dovzhenko© method for Naftusya water conservation and provide grounds for continuing research into the effects of canned Naftusya water on the body of urological patients.

Preclinical Potential of Probiotic-Loaded Novel Gelatin-Oil Vaginal Suppositories: Efficacy, Stability, and Safety Studies.

The current study describes a suppository base composed of aqueous gelatin solution emulsifying oil globules with probiotic cells dispersed within. The favorable mechanical properties of gelatin to provide a solid gelled structure, and the tendency of its proteins to unravel into long strings that interlace when cooled, lead to a three-dimensional structure that can trap a lot of liquid, which was exploited herein to result in a promising suppository form. The latter maintained incorporated probiotic spores of Bacillus coagulans Unique IS-2 in a viable but non-germinating form, preventing spoilage during storage and imparting protection against the growth of any other contaminating organism (self-preserved formulation). The gelatin-oil-probiotic suppository showed uniformity in weight and probiotic content (23 ± 2.481 × 108 cfu) with favorable swelling (double) followed by erosion and complete dissolution within 6 h of administration, leading to the release of probiotic (within 45 min) from the matrix into simulated vaginal fluid. Microscopic images indicated presence of probiotics and oil globules enmeshed in the gelatin network. High viability (24.3 ± 0.46 × 108), germination upon application and a self-preserving nature were attributed to the optimum water activity (0.593 aw) of the developed composition. The retention of suppositories, germination of probiotics and their in vivo efficacy and safety in vulvovaginal candidiasis murine model are also reported.

Enhancement of Probiotic Yogurts’ Characteristics using a 24-hour fermentation process

Probiotic yogurts are dairy products that contain beneficial live microorganisms that remain in sufficiently high numbers after being exposed to stomach acidity. Baladna, Al Maha and Rawa are local yogurts that have been commercialized in Qatar after the economic blockade was imposed on it in 2017, and their labelling does not indicate the species they include nor their CFU count per ml. This study is not only the first that attempts to characterize these yogurts as compared to imported probiotic yogurts (Yeo and Activia), but also tests a protocol aimed at enhancing some of their characteristics, including resistance to acidity, probiotic content, antibiotic property against pathogens and antibiotic resistance. The commercial yogurts available locally were incubated with local cow milk for 24 hours at 37 °C. Baladna and Rawa, showed significantly better resistance to acidity than Activia and/or Yeo probiotic yogurts and contain enough probiotic bacteria to be considered as probiotics. The yogurt BB37/24, which used Baladna as starter, showed the best results overall with the highest resistance to acidity than all yogurts including Activia, the highest abundance of Streptococcus thermophilus of all yogurts, the highest antibiotic property against Pseudomonas aeruginosa among lab synthetized yogurts, and the least resistance to streptomycin, chloramphenicol and tetracyclin. This study supports the benefits of using a longer fermentation during the production of probiotic yogurts.