Fermented Milk Beverage Research Articles

Разработка технологии производства кисломолочных напитков, обогащенных соевым белковым ингредиентом

Introduction. Fermented milk beverages with various vegetable additives expand the range of functional foods with probiotics, vitamins, and minerals. The research objective was to develop a new technology for fermented milk drinks fortified with soy protein.
 Study objects and methods. Heat-treated cow’s milk with Direct Vat Set bacterial starter served as the control sample, while the experimental samples featured fermented milk fortified with soy additives. The soy protein ingredient was obtained from powdered sprouted soybean. Soybeans were pre-germinated in a thermostat at 26°C for 24 h and blanched with steam for 15 min. After that, 1–9% of the soy substance was added to pasteurized milk and fermented at 38–40°C for 6–8 h. The resulting sample was tested for quality indicators and physicochemical composition.
 Results and discussion. The best sensory properties belonged to the sample with 5% mass fraction of the soy additive. As a result, the soy-fortified beverages entitled Bifivit and Immunovit had a better nutritional value: protein – by 1.92 and 1.79 g, fat – by 0.77 and 0.75 g, vitamin E – by 0.16 mg, choline – by 23.82 mg, potassium – by 149 mg, phosphorus – by 19 and 22 mg, calcium – by 25 and 24 mg, magnesium – by 22 and 23 mg, respectively. One portion (100 g) of these drinks contained over 15% of recommended daily intake of protein, vitamin B2, potassium, magnesium, calcium, and phosphorus. The content of lactic acid and bifidobacteria remained above the norm (1×108) both in fresh products and by the end of their shelf life.
 Conclusion. The article introduces a technology of new functional soy-fortified fermented milk drinks with improved chemical and sensory properties.

Fat content in fermented milk beverages: determination by the Gerber method

Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglutaminase (TG) on textural, rheological and sensory properties of set and stirred fermented milk beverages. The results showed that the addition of transglutaminase had a great influence on textural characteristics and rheological properties of kombucha fermented milk beverages. Firmness and consistency of kombucha fermented milk products were significantly increased with the incorporation of TG compared to the control sample. Set samples with TG addition had approximately 90% higher hysteresis loop area compared to stirred samples, while hysteresis loop area of stirred samples without TG was 60% lower compared to set samples. The enzymatic treatment of milk with TG improved texture, rheology and sensorial characteristics of set and stirred fermented milk beverages obtained by concentrated kombucha inoculum.

Bacterial composition and function during fermentation of Mongolia koumiss.

Koumiss is a fermented mare's milk beverage that has attracted increasing attention due to its nutritional richness and important economic value. Bacteria in koumiss play a major role in pH decreasing and reducing spoilage through bacterial inhibition. The dynamic changes in nutritional content were determined firstly during fermentation, and then the metagenomics sequencing technology was applied to profile koumiss core microbiota at the species level. We also clarified the function and effect of the bacteria on the nutritional content of the final product. We also investigated active microbial function by comparing the metagenomics of representative samples collected at different time points during the fermentation process. This study dynamically revealed the bacterial composition and function of traditional koumiss during its making process. Twenty‐three major functional categories related to amino acid and fat synthesis, metabolism, and so on were identified. Functional category L (represented replication‐, recombination‐, and repair‐related functions) was one of the most important categories with the highest relative abundance in all of the 23 major functional categories. CoG category having a significant correlation with Lactococcus piscium was the most abundant. The change in metabolic activity of bacteria at different fermentation time points showed that the metabolic activity was more active in the first 24 hr and then began to stabilize. LAB play the major role in the koumiss pH decreasing and quality improvement. The functional genes of related metabolic activity of lactic acid bacteria were more active in the first 24 hr of koumiss fermentation and then began to stabilize.

The effect of starter on amino acid composition of fermented milk

The experimental studies of the amino acid composition of the skimmed cow milk fermented with kefir corns, natural kurunga symbiotic starter and bacterial concentrate of the microbial consortium (BСMC) have been carried out. The bacterial concentrate of the microbial consortium is intended for the preparation of a fermented milk beverage of mixed fermentation – kurunga. The microbial consortium obtained by autoselection of population of kefir corn starter and thermophilic lactobacteriums Lactobacillus bulgaricus and Lactobacillus acidophilum has been used to prepare BCMC. The amino acid analysis of the samples has been carried out by IC method with postcolumn derivatization of amino acids ninhydrin in the acid hydrolyzate of the sample on INGOSAAA-400 amino acid analyzer. The most of essential amino acids has been found in kefir – 434 mg/g of protein. In the samples prepared with natural starter and bacterial concentrate, the total amount of essential amino acids has been 401.84 and 403.8 mg/g of protein, respectively. Exogenous amino acids are essential for the growth of lactics and yeast. The difference in the total amount of the essential amino acids in the samples, probably, caused by the proteolytic activity of the starters and the growth requirements of the microorganisms. The assessment of the bioavailability has been carried out by the method of I.A. Rogov and N.N. Lipatov according to the coefficients of differences between the amino-acid score (CDAS) and bioavailability. The amino-acid scoring studies have shown that the protein in the studied samples is characterized by a complete composition. According to bioavailability, the kurunga samples exceeded kefir by 0.55-0.75%. The obtained results indicate that according to the biochemical activity, the bacterial concentrate of the microbial consortium is practically identical to kurunga prepared with natural starter. It makes possible to obtain a product bioavailably identical to a traditional beverage.

Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus.

The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed protein preparations to milk subjected to fermentation by tested bacterial strains on the physicochemical properties of obtained milk beverages. The results indicate that CGMP is a more preferable source for the production of BAPs by the test bacteria than α-la. The antihypertensive and ACE inhibitory effects were the most widespread bioactivities among the detected BAPs. α-la containing fermented milk beverages had higher values of springiness, gumminess, chewiness, and resilience than analogous products containing CGMP, while CGMP-supplemented fermented products exhibited higher values of the hardness parameter. The highest values of hardness (0.416 ± 0.05 N) were recorded for beverages fermented by DSMZ containing the addition of CGMP, while the lowest value of this parameter (0.186 ± 0.06 N) was noted for products containing α-la and fermented by B734. Moreover, CGMP-containing fermented products were characterized by a generally higher value of the proteolysis index (PI) than analogous variants containing α-la. The use of analyzed strains and the selected protein preparations has a positive effect on the texture of fermented milk beverages and might contribute to an increase in the health-promoting potential of such products.

Production Technology and Stability Study of Chaenomeles Lagenaria Leben Based On Data Analysis

Objective: Chaenomeles lagenaria fermented milk beverage was will to raw milk fermented yogurt after adding concentrated C. lagenaria juice, stabilizer and organic acid, sugar, water allocation. The production technology of fermented beverage for C. lagenaria and its stability were studied, thus for C. lagenaria the production technology of fermented beverage used to provide reliable reference for industrial production. Methods: Through the experiment, optimized condition of the production process of milk beverage, and to make good C. lagenaria stability of fermented milk beverage were studied. Results: add the yogurt, 40% 0.5% concentrated C. lagenaria juice stabilizer for optimum process conditions. The optimum proportion of stabilizers for sodium carboxymethyl cellulose 0.15%, polysaccharide compounds 0.1%, xanthan gum 0.2%. Conclusion: Through data analysis that C. lagenaria fermented milk beverage production need reasonable ratio of concentrated C. lagenaria juice and yogurt combine to produce fermented milk quality and taste are good C. lagenaria.

High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.

This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40kHz and 11W/cm2) for 0, 3 or 10min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general,the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3min generated the highest levels of L. casei 431growth, high antioxidant activity and good consumer acceptance and preference.

ПЛОДОВО-ЯГОДНЫЕ НАПОЛНИТЕЛИ В ПРОИЗВОДСТВЕ КАЗАХСКИХ НАЦИОНАЛЬНЫХ КИСЛОМОЛОЧНЫХ НАПИТКОВ

This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed. The experimental samples of fermented milk drink from goat’s milk with various fillers (tayberry, shadberry, black chokeberry and blackcurrant). The pH of the samples were measured with a pH meter (Exspert-рН, Russia). Total solids, protein, fat, ash, and titratable acidity were determined according to the methods described by the standard method. Goat's milk is subjected to ozonization for 10 minutes at an ozone concentration of 80 mg/m3 before entering the container. The pasteurized goat milk (at 37 °C) was inoculated with freeze-dried culture bacterial starter culture (thermophilic lactic acid bacteria and bifidobacteria (Breve B 10, Bifidobacterium adolescentis B 14, Bifidobacterium adolescentis B 37) in the ratio 2:1 at 5 % inoculation level. The sensory aspects were undertaken using 10 panellists. The degree of influence of the introduced bacterial starter culture on the duration of fermentation of fermented milk beverages was studied by taking into account the rheological characteristics and structural and technological parameters. A mathematical model of the dependence of the strength and acidity of a fermented milk clot on the dose of fruit and berry fillers is constructed.

Bacterial diversity analysis in Kazakh fermented milks Shubat and Ayran by combining culture-dependent and culture-independent methods

Shubat (fermented camel milk beverage) and Ayran (yogurt) are popular traditional fermented milk products in Kazakhstan. However, the natural microbial diversity in these fermented dairy products is not well studied. In this study, we paired high-throughput sequencing with the traditional culture-dependent method to evaluate the bacterial diversity in these two fermented milk products. A total of 137 operational taxonomic units were obtained from Shubat and Ayran samples, by using 16S rRNA gene sequencing. The three most abundant operational taxonomic units were of the Lactobacillus and Streptococcus genera. In the 55 bacterial strains isolated through the culture-dependent method, the dominant species belonged to Leuconostoc and Enterococcusgenera. Moreover, probiotic properties, such as acid tolerance, bile salt tolerance, and antibiotic resistance of 26 selected lactic acid bacteria were also tested. Eight strains showed excellent survival rates under acidic pH or bile salt stress and were susceptible to the antibiotics used in the experiment. This is the first systematic study to identify the indigenous strains and natural bacterial diversity in Shubat and Ayran. We expect our results to facilitate the commercial production and quality control of these milk products.

Scrutiny of Microorganisms in Fermented Milk Beverage and Water from Dairy under State Inspection

The aim of the study was to examine microorganisms in samples of fermented milk beverage and water from dairy under state inspection. In a dairy located in the Rec&#244ncavo of Bahia, fifteen samples of fermented milk beverage were collected, corresponding to three different batches, and six water samples, two from each point of use in the industry: Point 1—Sanitary barrier; Point 2—Internal faucet for cleaning surfaces and utensils; Point 3—Drinking fountain for employees. All samples were submitted to microbiological research of total coliforms, Escherichia coli and Aeromonas spp. In the water samples, there was also quantification of heterotrophic bacteria and analysis of free residual chlorine. The fermented milk beverage samples did not show growth of total coliforms, E. coli and Aeromonas spp. With regard to water, no sample showed measurable levels of free residual chlorine, while in the microbiological analysis the count of heterotrophic bacteria in the drinking water exceeded the limit established by legislation (5.6 × 102 CFU&#46mL-1). In addition, the water from the sanitary barrier revealed total coliforms above the allowed value (1.3 × 101 CFU&#46100 mL-1) and showed contamination by Aeromonas spp. (7.0 × 101 CFU&#46mL-1). Thus, it can be inferred that, although the fermented milk beverage did not present the investigated microorganisms, the water used by the industry showed microbial contamination, and due to its participation in the entire production process, water quality control is extremely important to prevent contamination of the food handler and the final product, preventing the spread of diseases and harm to public health.

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

In recent years we have seen interest in Tibetan kefir grains (TKG) for production of fermented milk beverages. The article presents the results of the work on expanding the range of fermented milk beverages based on TKG, studying the influence of fermentation conditions on quality characteristics of beverages and their shelf life. The possibility of their optimization is shown. Using the method of Central Composite Design (CCD), response functions were obtained in the form of 2nd-order polynomials, and the numerical values of the coefficient of these dependencies were calculated. The conditions of milk fermentation by Tibetan kefir grains were optimized. The numerical values of the influencing factors are: the dose of inoculate is (60 ±2) g per 100 ml of the milk, fermentation duration -(30±3) h; fermentation temperature - (35±4)°C. We also studied the effect of sea buckthorn, chokeberry and lingonberry juice additives on the quality of fermented milk drinks and their shelf life. Using the same method CCD we determined the functional dependencies of sensory indicators and shelf life of the beverage on the added amount of berry juice and sucrose. According to the results of the conducted studies, the recipe of a fermented milk beverage was modified. The optimal content of the components (per 100 ml of the drink) is: juice – (12±2) ml, sucrose - (10±1) g.

The student-centered classroom: the new gut feeling.

A student-centered, interactive course-based undergraduate research experience (CURE) was implemented in a microbiology course in order to provide an authentic research experience and to stimulate student interest and improve understanding of fermentation, probiotics, the human microbiome and related topics. Students were immersed in the scientific process as they used fundamental techniques to investigate the probiotic composition of a fermented milk beverage, kefir-an unknown question with no predetermined outcomes. In order to assess the benefits and effect of this learning experience on the students, pre- and post-study surveys were administered using Qualtrics. Post-study, 93% of participants agreed that fermented foods are beneficial to human health (compared to 52% pre-study), and notably, 100% of participants indicated that they plan to apply this material in both their personal and professional lives and would suggest consuming probiotics or fermented products to alleviate gastrointestinal issues. As evidenced by demographic data, this CURE is suitable for implementation at both large and small institutions with diverse student populations. Collectively, these data indicate that this collaborative, discovery-based learning experience is a powerful educational tool, encouraging students to make real-life connections between microbiology, medicine and their own health.

Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus

With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk proteins, which are perceived as potential therapeutic tools and important constituents of personalized food suitable for prevention of many civilization and diet-related diseases. Therefore, the objective of this study was to determine the suitability of new Lb. helveticus strains for production of fermented milk beverages (drinking type) supplemented with whey protein isolate (WPI). Liquid chromatography-high-resolution mass spectrometry (LC-HRMS) was employed to assess if WPI (water solution) might be a suitable precursor for BAPs produced by selected strains of Lb. helveticus. In order to identify the bioactivities of the peptides generated in WPI hydrolysates, the procedures indicated in databases were used. The fermented products differed from each other in some texture parameters, the content of protein, total nitrogen, and non-protein nitrogen, and the proteolysis index, which was dependent on the strain. Strain B734 was found to exhibit technological potential for development of new health-oriented fermented milk beverages with characteristics of functional food. Additionally, it proved to be able to release a wide range of BAPs from WPI with antioxidative, antibacterial, and immuno- and cyto-modulatory effects, as well as ACE (angiotensin-converting enzyme) inhibitory and antihypertensive activities.

A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6.

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 1010 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (108 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

Pengaruh Kombinasi Starter Kultur Lactobacillus plantarum dan Lactobacillus acidophillus terhadap Karakteristik Mikrobiologis dan Kimiwawi pada Minuman Fermentasi.

Lactobacillus plantarum and Lactobacillus acidophilus are a probiotic bacteria which can be combined as a starter fermentation products using fresh milk and reconstitution milk as a growth medium. The aim of this study was to determine the combined effect of L. plantarum and L. acidophilus on total bacteria, lactic acid, and pH levels were used as a starter culture fermented milk beverage. The study was designed using a completely randomized design (CRD) 3 treatments (a combination of 1:1, 1:2, and 2:1) with 5 replications. The results showed that the number of bacteria at the level of a combination of 1:1, 1:2, and 2:1 respectively were 8.96±5.80; 8.22±5.80 and 8.72±5.80 (log cfu/ml), lactic acid content were 0.36±0.008 %; 0.41±0.008 %; and 0.49±0.008 %, and the pH were 4.91±0.02; 4.67±0.02; and 4.54±0.02. The best combination of L. plantarum and L. acidophilus bacteria for fermented milk was 1:1 based on the growth activity of lactic acid bacteria and pH.

Distinct actions of the fermented beverage kefir on host behaviour, immunity and microbiome gut-brain modules in the mouse

BackgroundMounting evidence suggests a role for the gut microbiota in modulating brain physiology and behaviour, through bi-directional communication, along the gut-brain axis. As such, the gut microbiota represents a potential therapeutic target for influencing centrally mediated events and host behaviour. It is thus notable that the fermented milk beverage kefir has recently been shown to modulate the composition of the gut microbiota in mice. It is unclear whether kefirs have differential effects on microbiota-gut-brain axis and whether they can modulate host behaviour per se.MethodsTo address this, two distinct kefirs (Fr1 and UK4), or unfermented milk control, were administered to mice that underwent a battery of tests to characterise their behavioural phenotype. In addition, shotgun metagenomic sequencing of ileal, caecal and faecal matter was performed, as was faecal metabolome analysis. Finally, systemic immunity measures and gut serotonin levels were assessed. Statistical analyses were performed by ANOVA followed by Dunnett's post hoc test or Kruskal-Wallis test followed by Mann-Whitney U test.ResultsFr1 ameliorated the stress-induced decrease in serotonergic signalling in the colon and reward-seeking behaviour in the saccharin preference test. On the other hand, UK4 decreased repetitive behaviour and ameliorated stress-induced deficits in reward-seeking behaviour. Furthermore, UK4 increased fear-dependent contextual memory, yet decreased milk gavage-induced improvements in long-term spatial learning. In the peripheral immune system, UK4 increased the prevalence of Treg cells and interleukin 10 levels, whereas Fr1 ameliorated the milk gavage stress-induced elevation in neutrophil levels and CXCL1 levels. Analysis of the gut microbiota revealed that both kefirs significantly changed the composition and functional capacity of the host microbiota, where specific bacterial species were changed in a kefir-dependent manner. Furthermore, both kefirs increased the capacity of the gut microbiota to produce GABA, which was linked to an increased prevalence in Lactobacillus reuteri.ConclusionsAltogether, these data show that kefir can signal through the microbiota-gut-immune-brain axis and modulate host behaviour. In addition, different kefirs may direct the microbiota toward distinct immunological and behavioural modulatory effects. These results indicate that kefir can positively modulate specific aspects of the microbiota-gut-brain axis and support the broadening of the definition of psychobiotic to include kefir fermented foods.6EAm88ZArXmof6xJwC_DMVVideo abstract.

Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia.

Zambia is still facing undernutrition and micronutrient deficiencies despite fortification and supplementation programmes stressing the need for additional solutions. Fermented foods have the potential to improve nutrient intake and, therefore, could have an important role in food based recommendations (FBRs) to ensure adequate intake of nutrients for optimal health of populations. Secondary dietary intake data was used in Optifood, a linear programming software to develop FBRs, for children aged 1–3 and 4–5 years in Mkushi district of Zambia. Three scenarios per age group were modeled to determine FBRs based on: (1) FBRs based on local available foods (2) FBR and Mabisi, a fermented milk beverage, and (3) FBR with Munkoyo, a cereal fermented beverage. The scenarios were compared to assess whether addition of Mabisi or Munkoyo achieved a better nutrient intake. FBRs based on only locally available non-fermented foods did not meet ≥70% of recommended nutrient intake (RNI) for calcium, fat, iron and zinc, so-called problem nutrients. The addition of Munkoyo to the FBRs did not reduce the number of problem nutrients, but after adding Mabisi to the FBR’s only iron (67% of RNI) in the 1–3 year age group and only zinc (67% of RNI) in the 4–5 year age group remained problem nutrients. Mabisi, a fermented milk product in combination with the local food pattern is a good additional source of nutrients for these age groups. However, additional nutrition sensitive and cost-effective measures would still be needed to improve nutrient intake, especially that of iron and zinc.

Probiotic bacteria counting in strawberry-flavored fermented milk beverage

The aim of the study was to count lactic bacteria in strawberry-flavored fermented milk beverages, in portions of 90 grams, marketed in supermarkets in Vitória da Conquista – Bahia, Brazil. Four units of samples were collected from each of the four marks chosen, arbitrarily, in 2 lots, with a total of 32 samples. The methodology adopted was that described by the American Public Health Association (APHA), which involves the following steps: serial dilution of the sample, plating of dilutions by pour plate technique with growth medium overlayer, incubation and plate counting of colonies. Of the samples evaluated, only the sample A1 fit the standard of Normative Nº 46 of October 23, 2007, with viable population bacteria of 106 CFU/g. It is believed that this result may be due to high storage temperatures in addition to the inclusion of fruit pulps that can also influence the reduction of the number of lactic bacteria, an evidenced fact in yogurts. It is up to the establishments and the Municipal Sanitary Surveillance to carry out the inspection so that such products have their functional properties ensured.

PRODUCTION OF PROBIOTIC-FERMENTED RICE MILK BEVERAGE FORTIFIED WITH CACTUS PEAR AND PHYSALIS PULP

Fermented rice milk beverage fortified with cactus pear (Opuntia spp.) and physalis (Physalis peruviana) fruit pulps were prepared and stored at 5°C for 12 days. The fruit pulps were added at the rate of 10% and 20% (W/W) of probiotic rice milk. Physico-chemical of fermented rice milk beverages including total solids, protein, fat, fiber and ash were determined along the storage period. Acidity, pH, viscosity, microbiological and organoleptic properties were evaluated at zero time, 4, 8, and 12 days of storage at 5°C. There were significant differences between control and fermented rice milk beverages enriched with fruit pulps in terms of pH, total solids, protein, fiber, ash, content and titratable acidity during storage. The results revealed that acidity increased all over the storage time. The lowest value for viscosity was observed in fermented rice milk beverage containing 20% physalis pulps. A significant increase in bothDPPH inhibition (%) and TPC as compared to control sample, 20%physalis showed significantly higher values for both DPPH inhibition (%) and TPC. The count of S. thermophilus, L. acidophilus, and Bifidobacterium BB-12 were above 7 log cfu mL-1 at the end of storage period in all treatments. Sensory evaluation revealed significant differences between control and fermented rice milk beverage samples. The fermented rice milk beverage containing 20% cactus pear pulp had the highest overall acceptability score when compared to control and other treatment samples. The results of the current investigation demonstrated that the addition of cactus pear and physalis pulps to fermented rice milk beverage significantly improved the quality of resultant fermented rice milk beverage.