Lactic Acid Bacteria Counts Research Articles

Effect of argon-based modified atmosphere packaging storage on Manouri cheese

Manouri cheese was packaged in modified atmosphere packaging (MAP) of 30% CO2/70% N2 (N2-MAP group) and 30% CO2/70% Ar (Ar-MAP group) and stored under fluorescent light at 4 °C for 4 months. The total viable counts (TVC), lactic acid bacteria (LAB) were significantly (P <0.05) increased, while the yeasts and moulds (YM) remained unchanged in N2-MAP and Ar-MAP groups during storage. The TVC, LAB or YM counts were not significantly (P >0.05) different between both examined groups throughout storage. The lipid hydroperoxides (PV) and malondialdehyde (MDA) levels were significantly higher or lower (P <0.05), respectively, in Ar-MAP as compared with N2-MAP on the 3rd and 4th month of storage, indicating lower lipid oxidation. N2-MAP group presented L∗ values significantly lower (P <0.05) than Ar-MAP group on the 3rd and 4th month. Sensory attributes were scored with significantly (P <0.05) higher scores in Ar-MAP than N2-MAP group on the 3rd and 4th month of storage.

Determination of the Viability of Lactic Acid Bacteria by Dynamic In Vitro Gastrointestinal Model in Household and Industrial-Type Kefir Samples.

This study presents results based on differences in the antioxidant activity and lactic acid bacteria counts in different parts of the digestive tract following simulated gastrointestinal digestion of kefir samples. Statistically significant differences were observed in Lactobacillus counts in different kefir types including industrial (IK), starter culture (SCK), and kefir grains (KG). These differences were observed between the initial and second min in the mouth region (T = 3.968; p < 0.05); and between the initial, 60th, and 120th min in the stomach region (R = 11.146; p < 0.05). Additionally, a statistically significant difference was noted in the initial Lactobacillus levels among the IK, SCK, and KG in the stomach region (H = 7.205; p < 0.05). Also, significant differences were identified between the Lactococcus counts of IK across 0, 60, and 120 min in the stomach region (R = 10.236; p < 0.05). Notably, a statistically significant difference was noted in the Lactococcus levels in the KG between the initial and second min in the mouth region (T = 3.101; p < 0.05) and between 0, 60, and 120 min in the stomach region (R = 25.771; p < 0.001). These findings highlight the differences between the physicochemical characteristics of different kefir types. A decrease in lactic acid bacteria counts in kefir samples was observed throughout the dynamic in vitro gastrointestinal tract to reveal the significance of the digestive process when determining probiotic product capacity.

Plant-Based Fermented Beverages: Development and Characterization.

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, and Streptococcus thermophilus. Plant extracts were fermented at 37 °C for 12 h, with and without sucrose supplementation. The physicochemical and microbiological stability of the extracts was monitored for 28 days at 5 ± 1 °C. The composition of the fermented beverages was subsequently determined. The pH values measured at the beginning and the end of the extracts' fermentation ranged between 6.45 and 7.09, and 4.10 to 4.97, respectively. Acidity indices, expressed as a percentage of lactic acid, ranged from 0.01 to 0.06 g/100 mL at the beginning of the fermentation, and from 0.02 to 0.33 g/100 mL upon fermentation being concluded. Most fermented extracts achieved viable lactic acid bacteria counts exceeding 106 CFU/mL during storage. Sucrose supplementation did not alter the rate of bacterial growth. The findings showed that the complete replacement of dairy ingredients with water-soluble plant extracts is a potential alternative for developing a functional fermented plant-based beverage.

Innovative texture-improving fermented sausages prepared by refining waste seawater: Physicochemical and histological properties

This study aimed to investigate how the addition of sea-brine and -bittern obtained from waste seawater affects fermented sausage's physicochemical and histological properties from 1st to 5th week. The pH and water activity were higher in the samples containing sea-brine and -bittern (TR and TT) compared to the controls (CP and CN), while the dry yield was lower in CP (P < 0.05). This result was shown because the salt-soluble protein was easily formed by the dissociated salt. The higher lactic acid and aerobic bacteria count were observed in the BR and BT than in the controls at weeks 3, 4, and 5 (P < 0.05). Furthermore, the excellent emulsifying power (emulsion capacity and viscosity) observed in the BT may be attributed to the inorganic salts contained in the sea-bittern. Overall, the study concludes that adding seawater to fermented sausages is a promising strategy to improve their texture and other properties.

Pulsed electric field for shalgam juice: effects on fermentation, shelf-life, and sensory quality.

Pulsed electric field (PEF) has become a reality in the food industry as a non-thermal application. PEF is used due to its benefits such as increasing the extraction of anthocyanin or other bioactive substances, shortening the fermentation time, and reducing the microbiological load by electroporation. This study aimed to determine the effect of PEF pretreatment on the fermentation, chemical, microbiological, and sensory properties of shalgam juice. For this purpose, PEF with 1 kV cm-1 of field strength was used as a pretreatment for shalgam juice and changes in control and PEF-treated samples were monitored during fermentation and 70 days of cold storage (4 °C). The pH and lactic acid content during fermentation were similar for both samples. The effect of PEF on pH (3.15-3.39), titratable acidity (4.35-5.49 g L-1 ), total phenolic content (279-766 mg mL-1 GAE) and antioxidant activity (694-2091 μmol Trolox mL-1 ) during storage was insignificant. PEF-treated samples had lower total aerobic mesophilic bacteria (~9%) and lactic acid bacteria (~3%) counts than the control samples at the end of 70 days. Sensory analyses performed at 30th and 60th days of storage with 74 panelists revealed that the color, taste, sourness, saltiness, bitterness, and general acceptability were not inversely affected by PEF. Our results could be a basis to produce shalgam juice commercially by PEF treatment. Although more studies with new experimental designs should be carried out, preliminary results indicated that the use of PEF might have a potential for fermented products such as shalgam juices. © 2023 Society of Chemical Industry.

Effect of modified atmosphere packaging on the quality characteristics and bacterial community succession of super-chilled chicken meat in biopreservation

Microbial contamination and growth play an important role in the spoilage and quality loss of chicken meat. This study, therefore, aims to explore the effect of modified atmosphere packaging (MAP) on the quality characteristics and bacterial community succession of chicken meat in biopreservation under superchilling (−1 °C) conditions. In Group 3 (15% O₂/30% CO₂/55% N₂), the result revealed an enhancement in color, while reducing the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), pH, total viable count (TVC), Pseudomonas count, lactic acid bacteria (LAB) count, and Enterobacteriaceae count were found in Group 1 (30% CO₂/70% N₂) in comparison to the control (CON) during 30 d of storage. The MAP chicken meat had a more intricate bacterial succession process than the CON, mainly because MAP can prolong the lag phase of microbial growth, thus inhibiting the growth of most microorganisms. During the entire storage period, Pseudomonas was the predominant bacterial flora of CON, while it was significantly inhibited in the MAP groups, with Serratia and Delftia being the most abundant. These results indicate that Group 1 was superior to other groups in preventing bacterial development and maintaining steady quality traits of chicken meat during the 30 d of storage period.

Effects of Dietary Supplementation of Peppermint Extract on Growth Performance, Intestinal Microbiota, Liver and Intestine Histopathology of Cyprinus carpio

Abstract This study aimed to evaluate the effects of Mentha piperita methanolic extract (MPE) on Cyprinus carpio intestinal microbiota, including total microorganisms gram-negative bacteria, lactic acid bacteria, and fungi count. Liver and intestinal histopathology, and the activity of liver enzymes, were also used to evaluate the possible side effects of MPE. A total of 96 healthy C. carpio fries (76.76±20.26 g) were allocated to four treatment groups with three replications in a completely randomized design. The fries were fed with diets containing 0, 0.5, 1, and 2% extract for 56 days at the rate of 2% of body weight during the experiment. Results showed a significant decrease in total microorganisms, enteric gram-negative bacteria, and total fungi counts (p&lt;0.05). The total lactic acid bacteria count in 0.5% treatment was significantly lower than in control and 2% treated fish (P&lt;0.05). MPE did not affect AST, leading to a significant increase in ALT levels. Simultaneously, ALP represented significantly higher activity in the control group (P&gt;0.05). Microscopic findings revealed marked lesions, including congestion and cell degeneration in the livers of the three groups of fish fed with the extract. The intestinal folds were shortened and blunted in the treatment groups. Furthermore, the intestinal mucosa was necrotic, and the lamina propria was significantly thickened with mononuclear inflammatory cells (P&lt;0.05). Although MPE significantly affects intestinal microbiota, its consumption at 2% is not recommended for C. carpio due to the lesions made in the liver and intestine.

Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai

To investigate the colonization and impact of the specific Lactiplantibacillus plantarum strains, four isolated strains were applied in pickled Suancai which is a traditional pickled mustard (Brassica juncea). Results showed that strain-8 with the highest lactic acid bacteria (LAB) counts and acetic acid (p < 0.05). There were 11.42 % ∼ 32.35 % differential volatile compounds detected, although nitriles, esters, and acids were predominant. L. plantarum disturbed the microbial community, in which the microbial composition of strain-11 was most similar to the naturally fermented sample. Amino acids, carbohydrate metabolism, and metabolism of cofactors and vitamins were the main functional classes because of the similar dominant microbes (Lactiplantibacillus and Levilactobacillus). The functional units were separated based on NMDS analysis, in which bacterial chemotaxis, amino acid-related units, biotin metabolism, fatty acid biosynthesis, and citrate cycle were significantly different calculated by metagenomeSeq and Benjamin-Hochberg methods (p < 0.05). The contents of most flavor compounds were consistent with their corresponding enzymes. In particular, glucosinolates metabolites were different and significantly related to the myrosinase and metabolic preference of LAB. Therefore, this study revealed the impact mechanism of the specific L. plantarum strains and provided a perspective for developing microbial resources to improve the flavor diversity of fermented vegetables.

Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves.

The aim of this study was to evaluate the influence of in acid whey (AW) multiplied Lactiplantibacillus plantarum LUHS135 (L.pl135), Lacticaseibacillus paracasei LUHS244 (L.pc244), and their biomass combination on newborn calves' feces and blood parameters. Additionally, the antimicrobial and mycotoxin-reducing properties and the resistance to antibiotics of the tested lactic acid bacteria (LAB) strains were analyzed. In order to ensure effective biomass growth in AW, technological parameters for the supplement preparation were selected. Control calves were fed with a standard milk replacer (SMR) and treated groups (from the 2nd day of life until the 14th day) were supplemented with 50 mL of AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 (25 mL AWL.pl135 + 25 mL AWL.pc244) in addition to SMR. It was established that L.pl135 and L.pc244 possess broad antimicrobial activities, are non-resistant to the tested antibiotics, and reduce mycotoxin concentrations in vitro. The optimal duration established for biomass growth was 48 h (LAB count higher than 7.00 log10 CFU mL-1 was found after 48 h of AW fermentation). It was established that additional feeding of newborn calves with AWL.pl135, AWL.pc244, and AWL.pl135×L.pc244 increased lactobacilli (on average by 7.4%), and AWL.pl135 and AWL.pc244 reduced the numbers of Enterobacteriaceae in calves' feces. The tested supplements also reduced the lactate concentration (on average, by 42.5%) in calves' blood. Finally, the tested supplements had a positive influence on certain health parameters of newborn calves; however, further research is needed to validate the mechanisms of the beneficial effects.

Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)

The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below &lt;2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was &lt;2 - 5.96 log cfu/g for sucuk and &lt;2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-&lt;4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was &lt;6 log cfu/g in 23.33% of the samples, and 6-&lt;8 log cfu/g in 50% of the samples.

Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae

This study investigates the potential of lactic acid bacteria (LAB) from the Nigerian beverage “kunun zaki” as alternative therapeutic agents against Shigella dysenteriae infections. In light of rising antibiotic resistance, the decline in probiotic usage prompted interest in LAB’s role in countering bacterial dysentery. Shigella dysenteriae, a significant cause of dysentery in developing nations, prompted this research which aims to carry out a preliminary investigation on the therapeutic efficacy and safety of mixed probiotic lactic acid bacteria on albino rats challenged with Shigella dysenteriae. Lactic acid bacteria, known for treating infections, were isolated from the beverage and tested against Shigella dysenteriae. The study employed 15 albino rats for in vivo trials, inducing diarrhea and treating with Lactococcus lactis and Lactobacillus brevis separately (T1 and T2) and combined in a 1 : 1 ratio (T3). Clinical parameters were observed before and after treatment. This revealed that L. lactis and L. brevis administration lowered rectal temperature from an average of 42°C caused by infection to 36.5°C. Stool consistency improved from light brown loose to dark brown semisolid, signifying reduced diarrhea. Bacteriological analysis displayed significant reduction ( p &lt; 0.05 ) in Shigella counts in rat intestines across all treatments— 220 ± 2.88 C F U / g to 19.00 ± 1.77 C F U / g , 8.33 ± 0.88 C F U / g , and 65.00 ± 2.88 C F U / g for T1, T2, and T3, respectively. The mixed LAB treatment was notably effective. Lactic acid bacteria counts increased significantly in Shigella-treated rats versus the positive control. Hematology and liver function parameters showed no significant differences between treatments and untreated controls. Lactic acid bacteria from “kunun zaki” exhibited curative potential, individually or combined, against Shigella dysenteriae. These lactic acid bacteria also positively influenced gut microbiota in Shigella-infected albino rats.

Effects of Lentilactobacillus buchneri and Kazachstania bulderi on the Quality and Flavor of Guizhou Fermented Red Sour Soup.

In this study, the effects of Lentilactobacillus buchneri (L. buchneri: CCTCC M 2023228) and Kazachstania bulderi (K. bulderi: CCTCC M 2023227) on the quality characteristics and volatile flavor substances in fermented red sour soup were explored based on natural fermentation. Compared to natural fermentation (nitrite: 5.5 mg/kg; amino acid nitrogen: 0.17 g/100 g; lycopene: 63.73 µg/mL), three fortified fermentation methods using L. buchneri, K. bulderi, and both strains together significantly reduced the concentrations of nitrite (2.62, 2.49, and 2.37 mg/kg), amino acid nitrogen (0.03 g/100 g, 0.02 g/100 g, and 0.05 g/100 g), and lycopene (26.64, 32.45, and 51.89 µg/mL). Total acid content (11.53 g/kg) and lactic acid bacteria count (285.9 ± 1.65 × 106 CFU/mL) were the elements most significantly increased by fortified fermentation with L. buchneri relative to other fermentation methods. A total of 99 volatile compounds were determined in red sour soup and could be roughly classified into alcohols, aldehydes, ketones, and esters. Fortified fermentation with two strains and fortified fermentation with K. bulderi increased the content of methyl butanoate and 3-hydroxybutan-2-one-acetoin (D). This study confirmed the effects of L. buchneri and K. bulderi on the quality and flavor of fermented red sour soup and provided a theoretical basis for the fortified fermentation of red sour soup.

Potency of fermented jicama extract cultured with Lactobacillus plantarum B1765 for producing short chain fatty acid

Short-chain fatty acid (SCFA) is the end product of inulin metabolism, which has various health benefits, such as affecting lipid metabolism and as an antidiabetic agent. This research studied the effect of the fermentation time of jicama extract with Lactobacillus plantarumB1765 as a starter culture on producing SCFA. Fermentation was conducted for 2, 12, 24, and 36 hours at a temperature of 37°C with 5% (v/v) of the starter culture, then determined the growth of LAB, pH, Total Titratable Acid (TTA), fructose, and Short Chain Fatty Acid content. The total LAB count was measured using the Total Plate Count; fructose was measured using the Nelson-Somogyi method, while SCFA was measured using HPLC with eluents H3PO4 0.1% and acetonitrile 25%. The length of fermentation affected the increase in total Lactic Acid Bacteria (LAB), Total titratable acidity (TTA), fructose, SCFA, and the decrease in pH. The results showed that the optimal growth of Total LAB at 24 hours of fermentation correlated with fructose content, but increasing TTA and SCFA until 36 hours of fermentation and pH decreased to 3,92 at the end of fermentation and decreasing pH due to lactic acid and SCFA producing. SCFA was identified as consisting of acetic acid (1.31±0.006 mg/mL), propionic acid (1.58±0.0055mg/mL), and butyric acid (1.05±0.0038mg/mL), with the highest SCFA was propionic acid. Therefore, fermented jicama extract with Lactobacillus plantarum B1765 has the potential to produce SCFA, which could be used for various health benefits.

Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes.

In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage-related microbial profile, lipid oxidation, sensory properties, and protective effects against Listeria monocytogenes in beef mortadella sausage during 40 days storage at 4°C. The release rate of phenolic compounds was determined by the Folin-Ciocalteu test. To assess the shelf life of the product, changes in total viable count (TVC), lactic acid bacteria count (LAB), psychrotrophic bacteria count (PTC), pH levels, thiobarbituric acid reactive substances (TBARS) levels, and sensory characteristics (taste, color, odor, and overall acceptability) were evaluated. For the sensory evaluation, a panel of 70 semi-trained judges was selected according to their initial performance. Samples wrapped with sodium alginate films containing 1% THY (alone or combined with different concentrations of RES) exhibited lower bacterial counts compared to other experimental groups at the end of the storage period (6.01-6.35 vs. 6.71-8.17 log10 CFU/g for TVC, 5.37-5.83 vs. 6.07-7.11 log10 CFU/g for LAB, 5.08-5.18 vs. 5.40-7.23 log10 CFU/g for PTC, and 6.53-6.92 vs. 7.23-9.01 log10 CFU/g for inoculated L. monocytogenes). Sodium alginate films containing the combination of 0.004% RES and different concentrations of THY showed higher antioxidant effects than other experimental groups (TBARS values of 1.68-1.99 vs. 2.23-3.80 mg MDA/kg sample). The sodium alginate film containing 0.004% RES + 1% THY exhibited the highest antimicrobial and antioxidant activities and highest sensory scores among all treatments. These findings highlight the potential application of the sodium alginate film containing a combination of RES and THY as an active packaging material with natural preservatives in the meat products industry. This application can effectively extend the shelf life and enhance the microbial safety of clean-label cooked sausages during refrigerated storage.

Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts.

Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid fermentation. This study aimed to investigate the role of lactic acid fermentation, i.e., inoculum vs. spontaneous, in reducing intrinsic toxicants load and improving nutrients delivering potential of the white cabbage sprouts. White cabbage sprouts with a 5-7cm average size were processed as raw, blanched, Lactiplantibacillus plantarum-inoculated fermentation, and spontaneous fermentation. Plant material was dehydrated at 40°C and evaluated for microbiological quality, macronutrients, minerals, and anti-nutrient contents. The results indicate L. plantarum inoculum fermentation of blanched cabbage sprouts (IF-BCS) to increase lactic acid bacteria count of the sprouts from 0.97 to 8.47 log CFU/g. Compared with the raw cabbage sprouts (RCS), inoculum fermented-raw cabbage sprouts (IF-RCS), and spontaneous fermented-raw cabbage sprouts (SF-RCS), the highest content of Ca (447mg/100g d.w.), Mg (204mg/100g d.w.), Fe (9.3mg/100g d.w.), Zn (5mg/100g d.w.), and Cu (0.5mg/100g d.w.) were recorded in IF-BCS. L. plantarum-led fermentation of BCS demonstrated a reduction in phytates, tannins, and oxalates contents at a rate of 42%, 66%, and 53%, respectively, while standalone lactic acid fermentation of the raw sprouts reduced the burden of anti-nutrients in a range between 32 and 56%. The results suggest L. plantarum-led lactic acid fermentation coupled with sprout blanching is the most promising way to improve the nutritional quality and safety of the white cabbage sprouts.

Total Mixed Ration Silages Based on Forage Cactus and Xerophile Legumes as Alternatives for Ruminants

This study aims to evaluate the fermentative profile, fermentative losses, microbial populations, aerobic stability, chemical composition, and in situ degradability of total mixed ration silages based on forage cactus associated with xerophytic legumes. The treatments consisted of four total mixed ration silages based on forage cactus and concentrate (TMRC), associated with legumes such as Gliricidia sepium (TMRG), Leucaena (TMRL), and Senna obtusifolia (TMRS). There was a significant difference (p &lt; 0.05) among the evaluated treatments for the pH and NH3-N (% of total N) variables. The pH values remained within the ideal range, from 4.2 to 4.4, and the NH3-N content ranged from 2.21 to 0.85%. The dry matter recovery for the evaluated treatments averaged 89%. The lactic acid bacteria (LAB) counts ranged from 5.0 to 6.3 log CFU/g among the evaluated silages, with TMRC presenting the lowest count at 5 log CFU/g in comparison with the total mixed ration silages associated with legume plants. All of the total mixed ration silages associated with legumes presented an average mold count of 3.3 log CFU/g. Yeast populations were observed only for TMRG at 5 log CFU/g. A higher aerobic stability was observed for TMRC, followed by TMRG and then TMRS. In conclusion, the total mixed ration silages associated with G. sepium and S. obtusifolia can be recommended based on their fermentation and nutritional value.

Behaviour of Staphylococcus aureus in the Rearing Substrate of Tenebrio molitor Larvae.

Tenebrio molitor (mealworm) is one of the most promising insect species to produce sustainable feed and food with high nutritional value. Insects may harbour microorganisms both in the gut and on the exoskeleton originating from the rearing environment. Staphylococcus aureus is a pathogenic microorganism frequently involved in food poisoning due to its enterotoxin production. This study aimed to evaluate the S. aureus growth and enterotoxins production following an experimental inoculation into the T. molitor rearing substrate (about 7 log CFU/g). Analyses on the substrate and larvae were performed over a testing period of seven days. The microbial population dynamics were also evaluated through total viable count and lactic acid bacteria count. The effects of fasting, washing, and cooking on the microbial loads of mealworms were evaluated. The results highlighted that mealworms and substrates can maintain their microbial loads of S. aureus over the tested period. Moreover, fasting and washing were generally not able to significantly reduce (p-value > 0.05) S. aureus count in mealworms. On the other hand, cooking significantly reduced (p-value < 0.001) the microbial load in almost all cases. No production of enterotoxins was revealed during the trial. Therefore, microbiological risks can be reduced by a wise choice of substrate, appropriate control measures, and thermal treatment of larvae.

Yoghurt fortification with green papaya powder and banana resistant starch: effects on the physicochemical and bioactive properties

SummaryFor enhanced nutritional and health benefits, yoghurts have been fortified with plant‐based ingredients. In this study, functional yoghurts were formulated by incorporating banana resistant starch (BRS) and green papaya powder (GPP) into partially skimmed milk (2%). These yoghurts were analysed for various parameters over a 21‐day storage period at 5 °C, including pH, titratable acidity (TA), firmness, viscosity, water activity (aw), water‐holding capacity (WHC), colour, probiotic viability, protein and dietary fibre content, antioxidant activity (AA), and total phenolic content (TPC). The results demonstrated that the optimal addition of BRS and GPP significantly enhanced the WHC, nutritional, antioxidative, and TPC properties of the yoghurts (P &lt; 0.05). Total dietary fibre was 73% higher, and TPC and AA were increased by 320.6% and 274%, respectively, in yoghurt containing a higher proportion of GPP than the control. During the storage period, the viable total lactic acid bacteria (LAB) counts in yoghurts were above 8 log CFU mL−1. However, the formulated yoghurts exhibited decreased firmness and viscosity, as well as a darker colour (reduced L*) compared to the control, which significantly affected consumer preference (P &lt; 0.05). Overall, the incorporation of plant‐based ingredients like BRS and GPP can effectively enhance the nutritional and functional values of yoghurts.

The non-conventional edible plant foroba (Parkia biglobosa) has anti-obesity effect, improves lipid peroxidation and reverses colon and hippocampal lesions in healthy and obese rats

We evaluated the Parkia biglobosa pulp (PB) effects on food intake, body composition and oxidative and inflammatory parameters related to gut and brain of rats. A total of 32 male Wistar rats were randomised into four groups: healthy (HG), obese (OG); and healthy (HPB) and obese (OPB) groups with PB (400 mg/kg body weight). The rats consumed a control or cafeteria diet for 16 weeks. Body weight, food intake, bacteria count, organic acids in faeces were quantified. NF-κB and oxidative parameters were evaluated in the colon and hippocampus. PB contains fibres, 3,4-dihydroxybenzoic acid, catechin, and myricetin. PB treatment decreased fat mass and energy intake; increased the count of lactic acid bacteria and faecal organic acids, improved lipid peroxidation and reversed colon and hippocampal lesions, with reduction the NF-κB in OPB colon. PB has anti-obesity effect with potential to modulation gut-brain axis, mainly via blocking the activation of NF-κB.

Effects of Freezing Raw Yak Milk on the Fermentation Performance and Storage Quality of Yogurt.

In this study, the effects of freezing yak milk at -20 °C and -40 °C for 30, 90 and 180 days on the fermentation characteristics and storage quality of the corresponding yogurt were discussed. The results showed that, compared with that of yogurt made from fresh yak milk, the lactic acid bacteria (LAB) growth and acid production rate of the yogurt in the -20 °C group decreased at 90 d. The water-holding capacity, viscosity and hardness decreased during storage, and a sour taste was prominent, while no significant changes were observed in the -40 °C group. At 180 d of freezing, the post-acidification of the yogurt in the -20 °C and -40 °C groups increased after 21 d of storage. Compared with the -40 °C group, the -20 °C group showed a significant decrease in LAB counts, a decrease in pH value to 3.63-3.80 and poor texture and sensory quality.