Fermented Milk Beverage Research Articles

In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures.

Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including Lactococcus strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. Lactococcus strains showed significant differences in cholesterol binding between the two environments, highlighting the limitations of relying solely on laboratory testing. Yeast cultures also exhibited greater cholesterol binding in their native broths, but their survival was limited in digestive models. Our findings suggest that effective probiotic formulations should prioritize strains with high cholesterol-binding capacity and robust survival rates throughout the digestive tract. This study provides valuable insights for future research on the mechanisms behind these functionalities and the potential of kefir yeast strains for use in human digestive models. Our results can be used to inform the development of improved probiotic formulations for cholesterol management.

Antimicrobial activities and bacteriocins of lactic acid bacteria isolated from Nigeria indigenous fermented cowmilk “nunu”

Nunu is a nutritious fermented yoghurt-like milk beverage that can serve as a source of lactic acid bacteria (LAB) with antimicrobial and bacteriocin potentials. Nunu samples were screened for LAB with antimicrobial activity against test organisms. Three LAB, namely Lactobacillus parafarraginis OCLP1, L. fermentum CSL58 and L. buchneri MZE12 out of a total of 14 isolates produced antimicrobial activity against Bacillus anthracis CHF-2011-32b, B. cereus DHM5-1, Providencia vermicola KSVDL-09-71600, P. rettgeri SIRT3, P. stuartti SILT11 and other test organisms. Antimicrobial factors were assayed in LAB cell-free extracts (CFE), neutralized CFE, and ammonium sulphate precipitants of the CFE, and Lactobacillus parafarraginis OCLP1 demonstrated highest activity with zone of inhibition = 20.33±3.51 mm­, 13.33±1.09 mm and 25.33±2.52 mm respectively. The CFE of the LAB especially L. parafarraginis OCLP1 demonstrated wide activity spectra by inhibiting both the gram-positive and gram-negative bacteria tested. Result of plasmid curing of the LAB indicate that the bacteriocins of L. parafarraginis OCLP1 was plasmid-encoded while the others have their gene clusters on the chromosome. This study concluded that bacteriocin-producing LAB can be found in “nunu” and recommend the use of the isolated LAB as starter in fermented food production after ensuring their safety through toxicological studies.

Exploring the Presence of Cannabinoids in Hemp-Infused Fermented Milk Drinks: An Analysis of Pre- and Post-Fermentation Levels.

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.

Assessment of Low-Fat Fermented Milk Beverage Produced by Combining Camel and Corn Milk

Assessment of Low-Fat Fermented Milk Beverage Produced by Combining Camel and Corn Milk

Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.

The Effect of Probiotic Yogurt and Fermented Skim Milk Beverages on The Reduction of Streptococcus Mutans In Children's Dental Caries

The Effect of Probiotic Yogurt and Fermented Skim Milk Beverages on The Reduction of Streptococcus Mutans In Children's Dental Caries

Transdisciplinary Tactics and Prospects for Medical and Commercial Advancement in Kefir

Background: Kefir, a fermented milk beverage with a rich cultural heritage, has garnered significant attention due to its health benefits and commercial potential. This study explores the convergence of medical science, technology, and market dynamics to position kefir as a functional food with therapeutic applications. Objective: The study aimed to evaluate the health benefits of kefir, optimize its production processes, and investigate its therapeutic potential in chronic diseases and injuries. Methods: A randomized controlled trial was conducted with participants divided into kefir and control groups. Pre- and post-intervention health assessments were performed, measuring cardiovascular health, blood sugar levels, immune response markers, and neurological function. Biochemical analyses of blood samples were conducted to identify changes due to kefir consumption. Statistical analyses were performed using SPSS version 25. For process optimization, Response Surface Methodology (RSM) was applied to optimize fermentation conditions. Experimental studies included in vitro cell culture experiments and in vivo animal models to assess kefir’s effects on diabetes, Alzheimer's disease, and cancer. Microbial analysis was performed using genomic and proteomic techniques, and consumer sensory evaluations were conducted for new kefir formulations. Results: The kefir group showed a significant reduction in mean blood sugar levels from 96.62 mg/dL to 85.18 mg/dL (t-statistic=5.16, p=0.000004), while the control group showed no significant change. Optimized production conditions were determined to be a temperature of 25°C, fermentation time of 24 hours, and a grain-to-milk ratio of 0.1, achieving a quality score of 500. In the diabetes model, the kefir-treated group had a significant reduction in HbA1c levels (6.75) compared to the control group (7.41) (t-statistic=6.14, p=8.12×10^-8). For Alzheimer's disease, amyloid plaque deposition decreased significantly in the kefir group (37.34) versus the control group (50.13) (t-statistic=5.70, p=4.29×10^-7). In the cancer model, tumor growth was significantly reduced in the kefir group (64.18) compared to the control group (98.10) (t-statistic=7.45, p=5.09×10^-10). Microbial counts were highest and most stable under Condition A (11.05×10^7, SD=6.33×10^5). Consumer sensory evaluations of soymilk-based kefir resulted in a mean score of 3.1 (SD=1.32). Conclusion: Kefir demonstrates significant health benefits, including blood sugar regulation, and therapeutic potential in managing diabetes, Alzheimer's disease, and cancer. Optimized production conditions enhance its commercial viability. Future research should focus on long-term effects and real-world applications to validate these findings.

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

In pursuit of expanding dietary options for those with allergies, we aimed to develop a low‐allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), α‐casein and β‐casein were impressive, ranging from 43.54 to 70.51%. A 28‐day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α‐LA and β‐LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.

Design of Production Line of 2000 Tons of Fermented Milk Beverage with Annual Output of Whole Bean

The whole soybean fermented milk beverage designed by this production line is a beverage made of soybean as raw material and fermented under the fermentation action of compound probiotics. The design optimizes the production line of whole soybean fermented milk beverage with an annual output of 2000t and strictly refers to the relevant national regulations to determine the process design, material balance, equipment selection, water and electricity estimation, and workshop design of the whole soybean fermented milk beverage production line. Finally, the technical and economic analysis of the scheme shows that the fixed investment of the project is 7.95 million yuan, the annual production cost is 15193.72 million yuan, the total profit after tax reached 16.80628 million yuan, the construction period is 1 year, and the payback period is expected to be about 2 years.

Metagenetic analysis of the bacterial diversity of Kazakh koumiss and assessment of its anti-Candida albicans activity.

Koumiss, a five-thousand-year-old fermented mare's milk beverage, is widely recognized for its beneficial nutrient and medicinal properties. The microbiota of Chinese and Mongolian koumiss have been largely characterized in recent years, but little is known concerning Kazakh koumiss despite this drink historically originates from the modern Kazakhstan territory. In addition, while koumiss is regarded as a drink with therapeutic potential, there are also no data on koumiss anti-Candida activity. In this context, the aims of the present study were to investigate the bacterial diversity and anti-Candida albicans activity of homemade Kazakh koumiss samples as well as fermented whey and cow's milk, derived from koumiss and propagated for several months. Koumiss bacterial communities were largely dominated by lactic acid bacteria including Lactobacillus sensu lato spp. (69% of total reads), Streptococcus (8.0%) and Lactococcus (6.1%), while other subdominant genera included Acetobacter (2.6%), Enterobacter (2.4%), and Klebsiella (1.5%). Several but not all koumiss samples as well as fermented whey and cow's milk showed antagonistic activities towards C. albicans. Linear discriminant effect size (LEfSe) analysis showed that their bacterial communities were characterized by a significantly higher abundance of amplicon sequence variants (ASV) belonging to the genus Acetobacter. In conclusion, this study allowed to identify the key microorganisms of Kazakh koumiss and provided new information on the possible underestimated contribution of acetic acid bacteria to its probiotic properties.

Use of hop extract in the biotechnology of kefir beverage

The shelf life of fermented dairy products is only 3-5 days and is extended by the addition of preservatives to the production process, but the biological value of the kefir beverage is reduced. The purpose of this study was to determine the feasibility of using hop extract in the biotechnology of fermented milk beverage. Three samples of kefir beverage were produced: control (K) – using traditional technology based on dry starter “Kefir VIVO”; experimental (D1) – with the above type of starter in the amount of 0.05% by weight of milk and hop extract in the amount of 5% by weight of milk. The experimental sample (D2) was fermented using hop extract (10% by weight of milk). It was found that when using only hop extract for fermentation of the prototype kefir beverage, the duration of the technological process of its production is the same as when using dry starter and does not exceed 7-8 hours. The number of beneficial viable lactic acid microorganisms (Lactococcus lactis ssp.) in the fermented milk beverage made based on hop extract was 1.0∙107 CFU/cm3 . These microorganisms have probiotic properties, which makes it possible to classify beverages enriched with hop extract as functional foods. In the experimental samples made using hop extract, yeast colonies were found in the amount of 3∙107 and 8∙107 CFU/cm3 , respectively. During the experimental storage period, the pH of all product samples was (4.71-4.46). Therewith, the acidity of the sample (D2) increased more slowly. Its organoleptic characteristics were improving. The shelf life has been extended to 10-15 days. The results of the study showed that milk can be fermented with hop extract, resulting in a new functional type of kefir beverage with high organoleptic characteristics, viability of beneficial microflora (lactic acid bacteria and yeast) and extended shelf life

Antioxidant properties of soy-dairy milk blends fermented with probiotics

ABSTRACT&#x0D; Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.&#x0D; Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.&#x0D; Results: Overall, most treatments fermented with the probiotic culture showed higher (P&lt;0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it was observed that the T1 treatment displayed the highest (P&lt;0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking.&#x0D; Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.&#x0D; Findings/conclusions: Probiotic cultures can be used to generate soy-dairy milk fermented beverages with noticeable antioxidant and sensory properties.

Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community.

The influence of community diversity, which can be measured at the level of metabolic guilds, on community function is a central question in ecology. Particularly, the long-term temporal dynamic between a community's function and its diversity remains unclear. We investigated the influence of metabolic guild diversity on associated community function by propagating natural microbial communities from a traditionally fermented milk beverage diluted to various levels. Specifically, we assessed the influence of less abundant microbial types, such as yeast, on community functionality and bacterial community compositions over repeated propagation cycles amounting to ∼100 generations. The starting richness of metabolic guilds had a repeatable effect on bacterial community compositions, metabolic profiles, and acidity. The influence of a single metabolic guild, yeast in our study, played a dramatic role on function, but interestingly not on long-term species sorting trajectories of the remaining bacterial community. Our results together suggest an unexpected niche division between yeast and bacterial communities and evidence ecological selection on the microbial communities in our system.

Taro leaves extract and probiotic lactic acid bacteria: A synergistic approach to improve antioxidant capacity and bioaccessibility in fermented milk beverages

Taro leaves extract (TLE) was used to manufacture two fermented milk beverages in concentrations of 250 and 500 mg/L (FMTLE 250 and FMTLE 500). The polyphenolic profile via HPLC, volatile compounds via GC-MS, antioxidant, antimicrobial activities of TLE, physicochemical properties, probiotic survival, and bioaccessibility of the supplemented beverages were also evaluated. TLE presented phenolic and flavonoid levels of 130.56 ± 1.55 μg GAE/g and 53 ± 1.15 CE μg/g, respectively. Sulfated polysaccharides, triterpenoids, and tannins were recorded (26.5 ± 0.8 μg/g, 7.30 ± 0.37 μg/g, 0.26 ± 0.03 μg/g). IC50 of the TLE measured using DPPH. assay was 144.83 ± 2.19 μg/mL, while the ABTS*+ assay was 100.48 ± 1.45 for determination antioxidant activity. The highest antimicrobial activity of TLE was observed against Salmonella enterica and Listeria monocytogenes with an inhibition zone of 15.5 and 13.6 mm, respectively. The survival of Lactobacillus paracasei showed no statistical difference between the control and FMTLE 250 and FMTLE 500 (P > 0.05). Antioxidant potential increased, with probiotics were stable through the digestion processes of the supplemented beverages and the increasing polyphenol concentration in the beverages. Sensory evaluation showed the acceptance of FMTLE 250 and FMTLE 500 for consumer consumption. In sum, combining TLE and probiotics in fermented beverages provides an excellent food model with many health benefits.

Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile

Health deterioration and the growth of opportunistic infections require the search for safe and effective means of combating pathogens. Acetic acid bacteria (AAB) are constant companions of lactic acid bacteria (LAB) and yeasts in naturally fermented products and have many health benefits. However, the use of AAB in the dairy industry is limited. Our research revealed AAB species not previously noted in koumiss. After creating associations of newly isolated LAB and AAB, the fermented milk beverage was created. The inclusion of Acetobacter pasteurianus/oryzoeni 2–6 in the starter of Lactobacillus delbrueckii 3KUM11 and Streptococcus thermophilus 3KUM12 provided strong anti-Candida albicans antagonism and significantly increased inhibition of intestinal Gram-negative bacteria with the simultaneous shift in volatile profile towards increasing of acetic acid but not affecting the sensory properties. In yeast-added beverage, AAB also decreased levels of alcohol and esters.

Anti-fatigue activities of γ-aminobutyric acid-enriched soymilk in an acute exercise-treated mouse model via regulating AMPK/PGC-1α pathway

Gamma-aminobutyric acid (GABA), a four carbon non-protein amino acid, is extensively distributed in nature and shows various biological functions. In the present study, Lactobacillus brevis ATCC 367 and Lactobacillus plantarum ASCC 276, two producers with high GABA production capacity, were selected to ferment soymilk and their optimal culture conditions were investigated. Then, the anti-fatigue ability of GABA-enriched soy protein isolate (SPI) fermented milk was assessed by the weight-loaded forced swimming test and the related biochemical parameters were recorded to find possible reasons. Results demonstrated that soymilk added with glucose was capable of yielding the highest GABA content when used Streptococcus thermophilus 1303 and Lactobacillus brevis ATCC 367 as starter bacteria, and exhibited the high anti-fatigue effect in mice, mainly manifested in extending the forced swimming time, suppressing the blood lactic acid, urea nitrogen and lactate dehydrogenase content, and promoting the level of liver glycogen, muscle glycogen and muscle ATP. More importantly, SPI fermented milk beverages decreased reactive oxygen species levels via improving the concentrations of superoxide dismutase and glutathione peroxidase and inhibiting the content of malondialdehyd and promoted energy reserves by stimulating the expression of AMPK and PGC-1α in muscle, thus showing its fatigue-alleviating effect. Our study disclosed that there was a positive correlation between GABA content and anti-fatigue-related indicators of SPI fermented milk, which will be of interest for developing fermented milk with high anti-fatigue activity.

Lactic acid bacteria with probiotic characteristics in fermented dairy products reduce cow milk allergy

The use of fermented dairy products containing lactic acid bacteria (LAB) with probiotic properties has been suggested as a suitable solution to reduce cow milk allergy (CMA). In our previous study, we screened four LAB strains with the ability to hydrolyze allergic milk protein. In this study, we further evaluated the in vivo allergenicity of fermented milk beverage (FMB) made with the compound of four strains. Our results showed that FMB administration significantly reduced the allergic responses induced by milk proteins compared to skimmed milk (SM) administration. Specifically, FMB modulated the T helper cell (Th) 1/Th2 and Th17/T regulatory cell (Treg) immune balance of BALB/c mice, reduced total IgG, total IgG1, and total IgE antibody levels, mast cell protease in serum, and histamine levels in plasma. Additionally, intestinal microbiota analysis demonstrated that FMB administration increased the abundance of Lachnospiraceae, a common immunomodulatory commensal bacteria, and down-regulated the abundance of Muribaculaceae and Prevotellaceae. Overall, FMB is a low-allergenicity dairy product that can alleviate allergy symptoms by regulating the immune response and intestinal microbiota composition. FMB has the potential to be developed as a low-allergenicity dairy product or allergy therapy as well.

Metabolic dynamics of fermented milk beverages co-fermented with Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 during storage

This work used non-targeted metabolomics technology to monitor the changes in the metabolic profile of fermented milk beverages (FMB) co-fermented by Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 over a 21-day storage period. Specifically, a pairwise comparison was made between the metabolite profile after storage at different time points (1-day storage versus 7-day storage; 7-day storage versus 14-day storage; 14-day storage versus 21-day storage). The comparative analysis revealed a total of 21 discriminatory metabolites, and the enrichment in three key metabolic pathways, namely purine metabolism, ABC transporters, and pyrimidine metabolism during and after storage. The metabolic profile of FMB after 21-day storage was substantially different from those stored only for one day, characterized by having more health-promoting metabolites such as amino acids, vitamins, cytosine, and hypoxanthine. This work has portrayed the changes in FMB metabolic profile over 3-week storage, providing useful reference information on post-fermentation changes of fermented dairy milk products.

Mixture of whey-milk and palm sap for novel kefir beverage using simplex-centroid mixture design

Kefir is a fermented milk beverage with potential health benefits due to its antioxidant, antimicrobial, and anti-diabetic effects. This study aimed to optimize the formulation of a probiotic kefir beverage made with cheese whey, milk, and palm sap using the simplex-centroid mixture design method (SCMD). Microbial count, physicochemical characteristics, and acceptability were evaluated. The optimized formulation contained 16.6% (w/v) cheese whey, 78.6% (w/v) palm sap, and 4.8% (w/v) milk, and showed high antioxidant activity (by using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity) and acceptable sensory properties (based on a preference scale of 1–9). This study confirms the potential of palm sap in the formulation of novel kefir beverages as a source of probiotics.

A robust nanoLC high-resolution mass spectrometry methodology for the comprehensive profiling of lactic acid bacteria in milk kefir

Consumer attention to functional foods containing probiotics is growing because of their positive effects on human health. Kefir is a fermented milk beverage produced by bacteria and yeasts. Given the emerging kefir market, there is an increasing demand for new methodologies to certify product claims such as colony-forming units/g and bacterial taxa. MALDI-TOF MS proved to be useful for the detection/identification of bacteria in clinical diagnostics and agri-food applications. Recently, LC-MS/MS approaches have also been applied to the identification of proteins and proteotypic peptides of lactic acid bacteria in fermented food matrices.Here, we developed an innovative nanoLC-ESI-MS/MS-based methodology for profiling lactic acid bacteria in commercial and artisanal milk kefir products as well as in kefir grains at the genus, species and subspecies level. The proposed workflow enables the authentication of kefir label claims declaring the presence of probiotic starters. An overview of the composition of lactic acid bacteria was also obtained for unlabelled kefir highlighting, for the first time, the great potential of LC-MS/MS as a sensitive tool to assess the authenticity of fermented foods.