Growth Of Lactic Acid Bacteria Research Articles

CHARACTERISTICS OF JUWET FRUIT YOGHURT WITH THE ADDITION OF SKIM MILK AND LACTIC ACID BACTERIA STARTER

In this study, the manufacture of juwet fruit yoghurt was studied with different treatments of adding skim milk and lactic acid bacteria starter. Yogurt is a processed milk product made through bacterial fermentation. Yogurt is known as a good source of protein, calcium, and probiotics, which can support digestive health and the immune system. Juwet fruit has a high antioxidant and vitamin C content so that juwet fruit has interesting potential to be made into yoghurt. Skim milk is used to utilize high lactose and protein so that the growth of lactic acid bacteria can grow optimally. Lactic acid bacteria are used for preservation, providing texture, and adding flavor to yoghurt drinks. The purpose of this study was to determine the addition of skim milk and lactic acid bacteria starter on the physicochemical, microbiological, and organoleptic characteristics of juwet yoghurt. This study used a Completely Randomized Design (CRD) factorial pattern consisting of two factors. Factor 1 addition of skim milk (5%, 7%, 9%). Factor 2 addition of starter (5%, 7%, 9%). Each treatment was repeated three times. The data obtained were analyzed using analysis of variance (ANOVA). If there is a significant difference between treatments, it is continued with the Duncan test (DMRT) and organoleptic test using the Scoring test with 25 trained panelists. The treatment of adding 9% skim milk and 9% starter was the best treatment that produced juwet yoghurt with a protein content of 2.1% ± 0.036, total titratable acid 2.1% ± 0.1, total soluble solids 22.7ºBrix ± 1.53, total lactic acid bacteria 10.5 log CFU/ml ± 0.023, pH 3.7 ± 0.058, antioxidants 34.0% ± 0.117, viscosity 6.8% ± 0.058, Vitamin C 5.8 ± 0.3, and organoleptic tests of color 2.88 (rather like), taste 3.24 (rather like), aroma 2.68 (rather like), texture 3.76 (like).

In vitro assessment of probiotic properties of lactic acid bacteria isolated from camel milk: enhancing sustainable foods

Probiotic properties of isolated lactic acid bacteria (LAB) from sustainable foods including camel milk are the potential research domains. For this purpose, camel milk samples (n = 20), from four different herds of Camelus dromedarius, were processed for the identification of LAB strains based on biochemical profiles followed by amplification and sequence analysis of the 16S rRNA gene. The probiotic characteristics, i.e., acids and bile salts tolerance, antimicrobial susceptibility profiles, hemolytic and antimicrobial activities, auto-aggregation assay, and adhesion to HT-29 epithelial cells were determined. Thirteen out of 20 milk samples were initially found positive for the growth of probiotics or LAB which were further confirmed as Lacticaseibacillus casei (5) and Pediococcus pentosaceus (3). The probiotics/LAB strains showed maximum survival (%) = 92.06 ± 1.82 and 81.35 ± 3.64 against acids and bile salts, respectively. The LAB strains were found sensitive to amoxicillin, ceftazidime, imipenem, linezolid, ofloxacin, tetracycline, tobramycin, and vancomycin. None of the LAB strains showed hemolytic activity. L. casei-04 strain showed a maximum zone of inhibition (15.33 ± 0.58) against multidrug-resistant E. coli AZ1 strain whereas, L. casei-05 showed a maximum zone of inhibition (16.33 ± 1.15) against methicillin-resistant S. aureus Saba-1 strain. L. casei-03 showed maximum percentage auto-aggregation (28.65 ± 1.96) at 4 h while L. casei-01 showed (41.10 ± 3.03) at 24 h of incubation. Maximum adhesion was shown by P. pentosaceus-01 (11.14%) followed by L. casei-02 (9.73%). Altogether, the current findings suggested that camel milk has significant potential of providing probiotics/LAB strains into human food chain and enabling camel milk as potential sustainable food.

Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt.

The aim of this study was to obtain drinking yogurts enriched with ACTICOA cocoa powder (ACTICOA), its extract (EACTICOA) and pure phenolics, as well as their inclusion complexes with cyclodextrins and alginate-chitosan (A-Ch) capsules, and to evaluate the effects of these additives on the viability of lactic acid bacteria (LAB) and antioxidant properties of fresh yogurts and yogurts stored for 14 days at 4 °C. The application of cocoa phenolic compounds in free form and in the form of EACTICOA to yogurts resulted in the greatest increase in the concentration of phenolic compounds and a significant improvement in the antioxidant properties of the fortified products. The highest TPC was found in yogurts enriched with free quercetin (107.98 mg CE/g). Yogurt fortified with free gallic acid showed the highest ability to neutralize free radicals (EC50 = 2.74 mg/mg DPPH, EC50 = 5.40 mg/mg ABTS) and reduce ferric ions (183.48 µM Trolox/g). The enrichment of yogurts with the tested phenolic compounds preparations, especially in the form of encapsulates, did not affect the viability of LAB during storage.

Metabolomics study on fermentation of Lactiplantibacillus plantarum ST-III with food grade proliferators in milk

Milk is a naturally complex medium that is suitable for the growth of most lactic acid bacteria. Unfortunately, Lactiplantibacillus plantarum ST-III grow poorly in milk without supplementation. To solve this problem, we use fresh pineapple and mung beans juice to develop an edible proliferator for L. plantarum ST-III. Our comparative analysis of metabolomics changes before and after fermentation reveals that amino acids and dipeptides are the most consumed compounds, with other substances including nucleotides and vitamins, implying the mechanism of proliferation. Combining the KEGG metabolic pathway analysis, substances that may promote the growth of L. plantarum ST-III in milk were screened. To explore which component of the proliferator is required for L. plantarum ST-III cultivate, we supplemented with several combinations of molecules aforementioned in milk. The simulation addition experiment results of L. plantarum ST-III in milk show that if any additions are missing, the concentration of viable bacteria is lower. Only when it contains all additives can the highest concentration of viable bacteria be obtained. Compared with the control, the fold change of the viable bacteria is about 32. Thus, it proves that milk primarily lacked available amino acids, dipeptides, uracil, xanthine, nicotinamide, and manganese for the growth of L. plantarum ST-III.

Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling

Lactic acid bacteria (LAB) are critical in kimchi fermentation. This study determined the effect of temperature on the growth of 11 predominant LAB (five psychrotrophic and six mesophilic strains) isolated from kimchi and analyzed their growth behavior using a kinetic model to understand changes in LAB communities during kimchi fermentation. The modified Gompertz model was more suitable for the growth of kimchi LAB rather than the logistic model in terms of RMSE, AICc, R2, adjusted R2, Af and Bf. Latilactobacillus sakei KCKM 0001 and Leuconostoc mesenteroides KCKM 0008 rapidly grew at all temperatures (5, 10, 15, 20, 25, 30, and 37 °C) among the strains analyzed for growth characteristics using the modified Gompertz model. Additionally, the growth of psychrotrophic strains was more active than that of the mesophilic strains, excluding L. sakei KCKM 0001 and Leu. mesenteroides KCKM 0008 at kimchi fermentation temperatures of 5–10 °C. The differences observed in the lag phase and maximum specific growth rate at each temperature showed a trend consistent with previously reported dominant LAB at kimchi fermentation temperatures. The predictive modeling results showed that the changes in LAB communities during kimchi fermentation could be explained by their growth behavior at different temperatures.

Bioproduction of exopolysaccharides by lactic acid bacteria using agave by-products

The capacity to produce exopolysaccharides (EPS) is well known among several microorganisms, especially lactic acid bacteria (LAB). However, the physiological role of these polymers has yet to be elucidated. Nevertheless, it has been observed that LAB growth conditions and adaptation to external environments and substrates are directly related to EPS biosynthesis. This study aimed to evaluate alternative carbon sources from agave by-products to synthesize EPS with LAB. Native LAB from the genera Lactococcus and Lactiplantibacillus were evaluated for their ability to produce EPS from simple carbon sources; they showed potential to produce EPS, presenting positive results on Congo red plates using glucose and fructose as carbon sources. In addition, native LAB could synthesize EPS from agave leaves and bagasse. L. plantarum ITD-ZC-107 stand out in the production of EPS, especially from bagasse. Thermostability of EPS from the evaluated carbon sources was analyzed. EPS from agave leaves and bagasse showed a higher degradation temperature than the ones obtained from glucose and sucrose, indicating better thermo-resistance.

Physicochemical, Dough Volume and Microbial Growth during Leavening of Cassava-heat Composite Dough

This study determined the impact of cassava inclusion on the physiochemical properties, dough volume, and microbial growth kinetics of cassava-wheat composite dough during leavening. A high-quality cassava flour (HQCF) proportions (10%, 20, 30%,40 and 50%) partially substituted the wheat flour for bread dough production were evaluated for pH, titratable acidity, dough volume, and microbial growth kinetics at 1-hour intervals. Overall, the dough volume progressively decreased with cassava inclusion which peaked at 84.00, 80.50, 74, 72.50, and 69.00 in 10%, 20%, 30%, 40%, and 50% cassava-wheat inclusion respectively during leavening. Cassava-wheat composite dough leavened with commercial yeast had the highest gas retention (85.50 cm3), followed by wheat dough co-fermented with amylolytic L. plantarum (AMz5), while cassava dough had the least (66.00 cm3). The 10% cassava-wheat composite dough had a dough volume comparable (p > 0.05) to the 100% wheat dough. The dynamics of dough-specific volume decreased with cassava inclusion in the order of 10% < 20% < 30% < 40% < 50%. The pH decreased from 4.75 to 3.60 in the wheat dough and from 5.30 to 4.50 in the composite dough during proofing. Moreover, the continuous growth of lactic acid bacteria decreased with cassava flour inclusion. Similarly, the baker’s yeast exhibited steady growth in the cassava-wheat composite dough with fermentation. This data indicates that using 10% or 20% cassava flour inclusion will provide dough with the leavening kinetics necessary for acceptable bread production.

A concise review of the nutritional profiles, microbial dynamics, and health impacts of fermented mushrooms.

Mushrooms have garnered significant attention for their nutritional composition and potential health benefits, including antioxidant, antihypertensive, and cholesterol-lowering properties. This review explores the nutritional composition of edible mushrooms, including their high protein content, essential amino acids, low fat, cholesterol levels, and bioactive compounds with medicinal value. Moreover, the study analyzes the microbiology of mushroom fermentation, focusing on the diverse microbial ecosystem involved in the transformation of raw mushrooms and the preservation methods employed to extend their shelf life. Special emphasis is placed on lactic acid fermentation as a cost-effective and efficient preservation technique. It involves controlling the growth of lactic acid bacteria to enhance the microbial stability and nutritional quality of mushrooms. Furthermore, the bioactivities of fermented mushrooms are elucidated, which are antioxidant, antimicrobial, anticancer, anti-glycemic, immune modulatory, and other biological activities. The mechanisms underlying these bioactivities are explored, emphasizing the role of fermented mushrooms in suppressing free radicals, enhancing antioxidant defenses, and modulating immune responses. Overall, this review provides comprehensive insights into the nutritional composition, microbiology, bioactivities, and underlying mechanisms of fermented mushrooms, highlighting their potential as functional foods with significant health-promoting properties.

Prebiotic potential of melon (Cucumis melo L.) and watermelon (Citrullus lanatus) shell flours

A potential alternative way of using agricultural waste such as melon and watermelon shells is its use as a prebiotic ingredient, which may improve the production of beneficial metabolites during microbial fermentation in the intestinal section of the host, through probiotic bacteria. The objective of this study wasto evaluate the prebiotic potential of melon and watermelon, which were subjected to an in vitro digestion process and subsequently analyzed by scanning electron microscope. The digest was used as a source of carbohydrates during fermentation by 3 probiotic bacteria (Lactobacillus brevis, L. paracasei, and L. rhamnosus) at 24 and 48 h, evaluating bacterial growth, carbohydrate consumption and the production of short-chain fatty acids (acetic, propionic and butyric acids). Results indicated a degradation of melon and watermelon shells after the digestion process, likewise, the growth of lactic acid bacteria was observed using melon and watermelon shells as a source of carbohydrates.These compounds were significantly reduced at 24 and 48 h. Finally, at 48 h, a higher content of short-chain fatty acids was present with a concentration of 922.31 μmol/L of acetic acid with L. brevis and melon shell, 27.6 μmol/L of propionic acid with L. rhamnosus and melon shell, and 4.96 x10−13 μmol/L of butyric acid with L. rhamnosus with melon and watermelon shells, which suggests that these types of shells have prebiotic potential.

Potential prebiotic activity and improvement effect on intestinal injury of sulfated glycosaminoglycan from swim bladder

Recently, the exploration of bioactive substances for improving intestinal function has attracted wide attention. In this study, a sulfated glycosaminoglycan from the swim bladder (SBSG) was used to explore the prebiotic activities and its improvement effect on arsenic-induced intestinal injury. In vitro digestion experiments showed that SBSG was not degraded in the upper digestive tract and it could promote the growth of several lactic acid bacteria, which showed that it possessed potential prebiotic activities. In vivo study showed that SBSG could reduce cytokine (IL-2, IL-1β and TNF-α) to alleviate the level of inflammation, and decrease intestinal permeability by reducing endotoxin levels. SBSG greatly alleviated the macroscopic and microscopic pathological damage of the jejunum and colon induced by arsenic. Besides, SBSG could directly intervene in intestinal injury by reducing oxidative stress and acute inflammation. Our results indicated that SBSG could be developed as a new prebiotic resource against intestinal injury and regulate microecological balance.

Production and Evaluation of Set-Type Yoghurt Fortified with Chlorella vulgaris and Moringa oleifera Powder.

Considering the growing popularity of functional foods, fortifying yoghurt with natural ingredients with various flavours and appearances could improve its nutritional and health potential. The current study aimed to evaluate the effect of Chlorella vulgaris (0.3 and 0.5%) and Moringa oleifera (0.3 and 0.5%) on the fermentation kinetics, apparent viscosity, antioxidant activity, microbiological, sensorial, and FTIR properties of yoghurt during storage. The results demonstrated that the incorporation of Chlorella vulgaris and Moringa oleifera into yoghurt increased acidification rate and decreased fermentation time (p < 0.05). Moringa oleifera (0.5%) improved the growth and survival of lactic acid bacteria as well as the phenolic and antioxidant properties of yoghurt. However, Chlorella vulgaris, at a concentration of 0.5% reduced the viability of lactic acid bacteria, viscosity, total phenolic, and antioxidant properties of yoghurt. In conclusion, it was found that Chlorella vulgaris, at 0.3%, and Moringa oleifera improved the phenolic, antioxidant properties, and acidification rate of yoghurt.

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine

Artificial Intelligence-Powered Optimization and Milk Permeate Upcycling for Innovative Sesame Milk with Enhanced Probiotic Viability and Sensory Appeal.

Consumer demand for plant-based alternatives drives innovation in nondairy beverages. This study explores the development of a novel sesame milk with enhanced functionality using an artificial neural network (ANN) and milk permeate integration. An ANN model effectively optimized water-based sesame milk (WSM) extraction, maximizing total solids (T.S.) recovery. The ANN model's predicted T.S. yield (99.65%) closely matched the actual value (95.18%), demonstrating its potential for optimizing high-yield production. Furthermore, milk permeate was incorporated (5:1 ratio) to create permeate-based sesame milk (PSM), which supported the growth of lactic acid bacteria, suggesting its potential as a growth medium for future probiotic applications. PSM also displayed superior nutritional value and sensory characteristics compared to WSM. These findings highlight the promise of ANN-powered optimization and milk permeate integration for creating innovative sesame milk alternatives with enhanced probiotic viability and sensory appeal. Future research should focus on ANN optimization of alternative-based-plant milk, including permeate-based sesame milk production, the health benefits of LAB fermentation, and consumer preferences for flavors and textures. Optimizing fermentation and LAB selection remain key for commercial success.

Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects

SummaryThis study explored the replacement of alkaline phosphate (AP) with flaxseed cake (FC) in mortadella, assessing the impact on technological, oxidative, microbiological, and sensory properties. The inclusion of FC proved promising in maintaining emulsion stability, cooking loss, and water‐holding capacity and did not significantly affect colour characteristics, as indicated by the ΔE values (&lt;5). Sensory analysis validated the substitution, highlighting the absence of a sandy texture sensation and FC's ability to suppress sensory defects caused by the removal of AP. However, adding FC decreased texture parameters such as hardness and cohesiveness, which can be leveraged in formulating products for specific niches, like older adults. Adding FC did not favour mesophilic aerobic and lactic acid bacteria growth. Nevertheless, the TBARS values of the mortadellas with FC increased (peaking at 0.5 mg MDA kg−1), but the sensory detection limit was not reached even at the end of storage.

Formulating edible films with red pitahaya extract and probiotic

Preventing food spoilage and prolonging its shelf life are of great importance to meet the increasing food demand. Dietary fibers in red pitahaya are known to help maintain food freshness. Lactic acid bacteria have probiotic properties and can be a good alternative to additives in food production. Therefore, we aimed to investigate the potential use of gum-based edible films containing red pitahaya extract and probiotic as a coating material in the food industry. Firstly, we determined the antimicrobial activity of red pitahaya peel and flesh extracts against pathogenic microorganisms and probiotic strains. Then, we employed the well diffusion method to determine the antimicrobial activity of the edible films containing red pitahaya extracts and Limosilactobacillus fermentum MA-7 used as a probiotic strain. The largest inhibition zone diameters of peel and flesh extracts were 12.97 and 13.32 mm, respectively, against Candida albicans ATCC 10231. The inhibition of the growth of lactic acid bacteria was lower as the extract concentration decreased. The gum-based films with flesh extract and probiotic had the largest inhibition zone diameters of 21.63 and 21.52 mm, respectively, against Aeromonas hydrophila ATCC19570 and C. albicans ATCC 10231. The edible films containing red pitahaya extract and L. fermentum MA-7 may have the potential to prevent spoilage caused by microorganisms in the food industry and to extend the shelf life of foods.

Sodium content in fermented shrimp paste with varying packaging materials

Shrimp and fish paste are fermented products with high amounts of added salt. Sodium (Na+ ) ions in salt are growth factors for halophilic lactic acid bacteria (LAB), essential in shrimp paste. However, an overabundance of Na+ negatively affects the human body and may increase blood pressure and the risk of heart attacks, strokes, kidney damage, and other health issues. Commercial shrimp paste can be found in various packaging materials. The permeability of the packaging material affects air availability during fermentation, which affects LAB growth and sodium levels. This study aimed to determine the effect different packaging materials have on rebon (Acetes sp.) shrimp paste sodium levels, precisely that of teak leaf, paper, and plastic. A completely randomized design and an experimental laboratory were used for the experiments. The data were analyzed using ANOVA and Honest Significant Differences tests. The different packaging materials significantly affected (P &lt; 5%) the acidity, sodium levels, and total plate count (TPC) of LAB but did not affect the water activity or salt content. Shrimp paste consisted of 1.32±0.12% sodium when packaged in teak leaves, 1.51±0.08% in paper packaging, and 1.69±0.07% in plastic packaging. Teak leaves packaging resulted in shrimp paste with the lowest sodium content because of its many pores and high gas permeability, thus supporting the growth of microbes that use Na+ .

Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food

Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer health benefits when consumed, thus giving rise to a novel potential of kimchi as a postbiotic food with health functionalities. The present study aimed to explore the potential of uncooked and cooked kimchi, both as a probiotic and postbiotic food, respectively, using an animal model. Mice were fed by AIN-76 diet enriched in 10% freeze-dried uncooked or cooked kimchi for 28 days prior to kill. Several parameters related to immune system and antioxidant were evaluated. Exposure of kimchi toward heat in steaming process killed the microorganisms in kimchi, but did not alter its antioxidant activity. Interestingly, the consumption of uncooked and cooked kimchi stimulated the growth of lactic acid bacteria in the intestine indifferently, as shown in the fecal matter. In addition, kimchi supplementation, either uncooked or cooked, increased the number of splenic lymphocytes and intestinal IgA, supporting the role of kimchi in the immune system. Furthermore, kimchi supplementation reduced the level of lipid peroxidation in the fecal matter, indicating its antioxidant activity in vivo. Taken together, the findings in this study suggest the potential of kimchi both as a probiotic and postbiotic food with antioxidant and immunoenhancing properties.

Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt

The current study aimed to isolate and characterize the lactic acid bacteria (LAB)-derived exopolysaccharide (EPS) and apply it to enhance yogurt's functional and technological quality. After screening and isolation of 52 different LAB strains from fermented milk products, Lactobacillus (L.) rhamnosus KF5, L. plantarum C182, Pediococcus (P.) acidilactici CCFM18, and Leuconostoc (Leu.) mesenteroides F27, with high EPS production yield, were nominated for further evaluation. EPS-derived strains were evaluated based on production yield, protein content, antioxidant activity, emulsification, and anti-inflammatory ability. After comparing isolated EPS samples, the Leu. mesenteroides F27 products were chosen in 3 concentrations (100, 250, and 500 mg EPS/L) to supplement the yogurt. EPS at all concentrations enhanced LAB growth, water-holding capacity, viscosity, and antioxidant activity. The electronic nose and tongue revealed that EPS did not affect the yogurt flavor profile. The confocal laser scanning microscopy showed a homogenously distributed protein and EPS network in the supplemented yogurt samples. However, in the rheology and consumer analysis, the 250 mg/L concentration showed better attributes, such as higher consistency, lower flow behavior, and a higher flavor score. Leu. mesenteroides F27-derived EPS could be used as a biological additive to enhance yogurt's technological and functional quality.

Pulsed electric field‐assisted extraction of mushroom ß‐glucan from Pleurotus pulmonarius by‐product and study of prebiotic properties

SummaryPleurotus pulmonarius is one of the most widely consumed mushrooms containing low calories and fat. This study aimed to extract polysaccharides mainly ß‐glucan from P. pulmonarius by‐products including cap and stem using pulsed electric field (PEF) and study their prebiotic properties. The by‐products were subjected to PEF at a field strength of 5, 7.5 and 10 kV cm−1, a frequency of 15 Hz and a number of pulses of 12 000; then, the ß‐glucan content was determined with K‐YBGL assay test kit compared with a conventional extraction method using hot water at 100 °C for 6 h. In raw materials, crude carbohydrate contents in the cap and stem were 50.42% and 68.78%, respectively, and the ß‐glucan contents were 34.03% and 50.22%, respectively. After treated with PEF at 7.5 kV cm−1, the highest yield of 4.18% with ß‐glucan content of 14.10% was achieved. And the stem treated at 10 kV cm−1 showed the highest yield of 2.34% with ß‐glucan content of 21.39%. Comparatively lower yield and ß‐glucan contents were found in the samples treated with hot water. Scanning electron micrographs suggested that PEF caused severe damage to both samples. Additionally, the study of the prebiotic properties revealed that both products exhibited the ability to stimulate the growth of target lactic acid bacteria and the production of short‐chain fatty acid. This study suggested that PEF could enhance the extraction efficiency of β‐glucan with prebiotic potential from P. pulmonarius by‐products.

New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk

Background: The cultures used in the production of "bio-yoghurts" typically consist of a blend of traditional yogurt starters, such as S. thermophilus and L. delbrueckii subsp. bulgaricus, along with probiotics like L. acidophilus, L. casei, L. reuteri, and Bifidobacterium spp. These probiotics, although beneficial, face challenges thriving in milk due to its short fermentation time (4–5 hours). The rapid acidification caused by the starter’s results in probiotic levels dropping below the "therapeutic minimum" during the intended refrigerated shelf life of the product. A potential solution to this issue lies in leveraging lactic acid bacteria isolated from the human milk which possess both robust probiotic characteristics and starter properties. Incorporating such strains in yogurt starter could address the acidity imbalance and contribute to maintaining optimal probiotic levels throughout the refrigerated shelf life of the product. Objective: This research aims to develop a new generation of sustainable functional yoghurts suitable for consumers of all ages using as starters predominant probiotic lactic acid bacteria isolated from the breast milk of healthy women. Results: This study marks the first implementation of the critical dilution culture method in sterile cow milk for the selection of predominant lactic acid bacteria (LABs) from women's breast milk. Remarkably, all samples yielded LAB capable of independently fermenting milk. Although breast milk is a good medium for the growth of residential lactic acid bacteria, it never coagulates due to low concentration of caseins. The isolated strains, identified as belonging to the species L. delbrueckii subsp. lactis, L. fermentum, L. casei subsp. sakei, Streptococcus thermophiles and Lactococcus lactis, exhibited probiotic and adaptive properties essential for gut colonization in humans. Utilizing symbiotic LAB starters were created functional yogurts with heightened technological, physicochemical, and sensory characteristics. Conclusions: Yogurts fermented using human milk LABs are safe and can be recommended as a functional dairy food, for pregnant women as well as for pre-term and full-term infants as a substitute/supplement for mother's milk. Moreover, these LABs can be included in infant formulas or used in pre-treatment of infant formula milk to improve its nutritional value and safety. Keywords: Breast milk, lactic acid bacteria, probiotic, milk fermentation, functional yogurt