Counts Of Probiotic Bacteria Research Articles

Assessment of the antioxidant and ACE-inhibitory activities and some quality characteristics of Kaşar cheese produced by probiotic Lactobacillus acidophilus

In this study, four types of Kaşar cheese were produced using raw milk (C), starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) (S), starter culture + probiotic Lactobacillus acidophilus ATCC 4356 (SLA), and probiotic L. acidophilus ATCC 4356 (LA) were produced and ripened at 6 ± 2 °C for 150 days. The physicochemical, microbiological, proteolysis, electrophoretic (Urea-PAGE), ACE-inhibitory, and antioxidant activity analyses of vacuum-packed Kaşar cheeses were performed on 5, 30, 60, 90, 120, and 150 days of ripening. During ripening, no significant differences (p > 0.05) were detected in total solids, fat, and protein values of Kaşar cheeses. Titratable acidity, water-soluble nitrogen (WSN), ripening index (RI), and electrophoresis results of cheese samples showed an increase while pH values decreased. Also, the degradation products of αs1-casein were higher than those of β-casein. The number of probiotic L. acidophilus ATCC 4356 after scalding decreased by an average of 1.57 log cfu/g. However, probiotic bacteria count increased during ripening and maintained their viability. The addition of L. acidophilus ATCC 4356 improved the bioactivity, electrophoresis, titratable acidity, and ripening index results of Kaşar cheese. ACE-inhibitory activity of Kaşar cheeses increased during ripening and had the highest value on the 150th day of ripening. Furthermore, antioxidant activity of Kaşar cheeses increased on the 60th day of ripening and then decreased. Consequently, the combination of probiotic bacteria and starter culture had a positive effect on the physicochemical, microbiological, and proteolytic properties of Kaşar cheese.

Production of Probiotic Yogurt Enriched with Laden (Cistus incanus)

Background: Thanks to its rich polyphenols and antioxidant content, Cistus incanus is a natural healthy ingredient. Objective: This study aimed to evaluate the effect of 0-7.5 (v/v) C. incanus extract supplementation on probiotic yogurt's physicochemical, sensory, and microbiological characteristics. Methods: Color, pH, texture profile analysis, total phenolic content, antioxidant activity, fat, protein, syneresis, water holding capacity, and scanning electron microscopy analyses were performed, as well as rheological, microbiological, and sensory analyses. Results: As the amount of extract increased, dry matter, protein, fat, water holding capacity, phenolic content, antioxidant activity, pH, ash, a*, b*, and firmness values increased, whereas titrable acidity and syneresis values of yogurts significantly decreased (p< 0.05). The probiotic bacteria count of the yogurts enriched with C. incanus was >7 log CFU/mL. The samples containing 5 % extract received the highest scores from the panelists. Conclusion: It is possible to produce probiotic yogurt with functional properties using C. incanus extract, which is a rich source of antioxidant compounds.

Ochratoxin A oral mycotoxin and honey dietary intake effects on TNF-α immunology response, lactic acid bacteria microbial louds, β-glucuronidase enzyme activity, some hematological and biochemical parameters on mice

The current study aimed to evaluate ochratoxin A oral mycotoxin and the dietary intake effects of four honey varieties (Nigella sativa, moringa, sidr, and pumpkin–coded as NS, MO, SI, and PU respectively), on the TNF-α immunology response, lactic acid bacteria microbial louds (Lactobacilli and Bifidobacteria), β-glucuronidase enzyme activity, some hematological and biochemical parameters of mice. MO Honey Group + OTA Infection had the highest value of TNF-α immunology response at 445.17 pg/mL. It was followed by PU Honey Group + OTA Infection at 360.88 pg/mL, while NS Honey Group + OTA Infection reported the lowest at 210.03 pg/mL. Honey dietary intake efficiently increased the colonic probiotic bacteria counts Lactobacilli and Bifidobacteria, in the animal’s cecum from 0.93 in SI Honey Group + OTA Infection to 2.59 in MO Honey Group + OTA Infection and from 1.78 in PU Honey Group + OTA Infection to 3.22 in NS Honey Group + OTA Infection Log 10 CFU/g, respectively. The β-glucuronidases enzyme activity in the caecum contents of mice groups ranged from 0.31 μmol/g in PU Honey Group + OTA Infection to 0.36 μmol/g in SI Honey Group + OTA Infection. Positive and negative control mice groups reported 7.22 and 6.98 × 109 L−1; 8.09 and 8.44 × 1012 L−1 for white blood cell and red blood cell counts, respectively. The mean glutathione concentrations were from 3.17 ng/g in MO Honey Group + OTA Infection, to 4.32 ng/g in SI Honey Group + OTA Infection. Catalase activities ranged from 0.99 u/gin MO Honey Group + OTA Infection to 1.08 u/g in the PU Honey Group + OTA Infection. Honey dietary intake decreased malondialdehyde concentrations in infected mice groups and ranged from 3.84 nmol/g in NS Honey Group + OTA Infection to 5.47 nmol/g in MO Honey Group + OTA Infection. NS Honey Group + OTA Infection reported the lowest values for alkaline phosphatase as 70.15 U L−1, glucose as 6.12 mmol L−1, and urea as 4.89 mmol L−1. SI Honey Group + OTA Infection reported the highest values for AP as 75.52 U L−1 and urea as 5.78 mmol L−1. PU Honey Group + OTA Infection reported the lowest value for ALT as 55.47 U L−1 and the highest value for glucose as 7.88 mmol L−1.

Physicochemical, sensory and microbiological characteristics of coriander seed powder yogurt

Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.

Moringa leaves for improving the health benefits of quinoa fermented by probiotics

AbstractThis study evaluates the effect of supplementation with Moringa leaves powder (MLP) at the concentrations of 0.25% and 0.50% (w/v) as additional sources of prebiotics to produce healthier fermented quinoa products. The biological experiment was used to study the influence of feeding with these fermented quinoa products on the blood biochemical parameters in experimental rats. The results indicated that selected probiotics, including Lactobacillus plantaram ATCC 14917 and Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 showed good tolerances to high acidity (pH = 2 or pH = 3), bile salts (0.3% w/v) and NaCl (7.5% w/v) and exhibited notable sensitivity against many antibiotics. Moreover, quinoa products supplemented with MLP at a concentration of 0.50% and fermented by both probiotics exhibited the highest counts of probiotic bacteria (9.32 and 9.12 log cfu/g, respectively) and showed more survival of probiotics than quinoa fermented without MLP (p > 0.05) during storage period. Also, the adding of MLP at both levels increased antioxidant activity and total phenolic contents of fermented quinoa by both probiotics, and the highest level exhibited highest values. Interestingly, fermented quinoa containing higher concentration of MLP showed the higher activity in improving serum lipid profile of experimental rats.

IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS

Today, the relationship between health and nutrition is gaining more importance. Studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. Products produced as probiotic energy bar are designed in three different formulations. Then, the most preferred product formulation was selected by using sensory analysis technique ranking tests and the profile of products were examined using quantitative descriptive analysis. Consumption suitability was also evaluated with microbiological analyzes including probiotic bacteria count, total bacterial count, mold and yeast count.

Assessment of bifidogenic potential of cowpea (Vigna unguiculata (L.) Walp.) extract in in vitro and milk fermentation models

In this study bifidogenic potential of cowpea extract on the fermentation of Bifidobacterium animalis subsp. lactis in modified TPY (Tryptone Peptone Yeast Extract) broth and milk were investigated. The optical density (OD650) in microbial cells, probiotic bacteria count, viability proportion index (VPI), prebiotic activity score (PAS) properties, lactic acid, total short chain fatty acids (SCFAs) and amino acid concentration were effected with cowpea extract bioactive substrates in in vitro and milk models. The addition of cowpea effected milk gelation and physicochemical characteristics. As a result, the counts of bacteria remained with the suggested minimal concentration in probiotic food (>6 log10 cfu/mL) during the fermentation and storage. Cowpea flour extract showed high antioxidant activity as a result of the degradation of the phenolic compounds it contains by bacteria. The results of the current study show that cowpea has positive effects on nutritional and functional properties as well as in the fermentation process of in vitro and fermented milk.

THE EFFECT OF FORTIFICATION OF BRANDS AND CHITOSAN ON TEMPEH ON FIBER LEVELS AND PROBIOTIC BACTERIA GROWTH

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

In this study, the effect of stevia and inulin interactions on fermentation profile of Lactobacillus acidophilus in milk and in vitro systems was investigated. The medium were analysed for pH, cell density (OD600), probiotic bacterial counts, prebiotic activity score (PAS), lactic acid and short‐chain fatty acid (SCFA) content. In the second stage of the study, the potential prebiotic activity of stevia and its effect on milk fermentation characteristics as sugar substitute were evaluated in symbiotic milk system. Consequently, it was found that stevia improved the survival of L. acidophilus in in vitro and in the milk matrix and could be assigned as a potential prebiotic source and sugar replacer for the manufacture of sugar‐reduced dairy products. These results show that the in vitro‐positive prebiotic activity of stevia is closer to inulin and is related to its fermentation profile and growth parameters with high short‐chain fatty acid production. The counts of probiotic bacteria remained within the biotherapeutic level (>7 log10 cfu/mL) during 28 days of storage in stevia and inulin milk system with high viscosity index and gel characteristics.

Effect of potential prebiotics from selected fruits peel on the growth of probiotics

This study aims to evaluate the potential prebiotic compounds of yellow watermelon, honeydew, and papaya peels by studying their effects on probiotics namely Lactobacillus rhamnosus and Bifidobacterium bifidum. Comparing three peel higher growth for L. rhamnosus and B. bifidum bacteria found from watermelon and honeydew which are 9.90 and 9.82 (log CFU/g dry extract) after 48 hr. Yellow watermelon peel extract also showed significantly higher amounts of indigestible polysaccharides (104.50 mg/g) than the other two peels. Glucose and fructose were the major reducing sugar present with a total of 340.34, 465.25, and 212.25 mg/g of dry peel extracts from yellow watermelon, honeydew and papaya respectively. Honeydew and yellow watermelon peel extract showed the highest hydrolysis of 13.80% and 13.68% and 11.27% and 10.53% to artificial human gastric juice and α-amylase digestion, respectively. The results indicated that among three fruit peels yellow watermelon peel shows high prebiotic potentiality. Practical applications This study found fruit peels contain a reasonably high amount of potential prebiotic compounds. The polysaccharide extracts of the peel showed a significant effect in stimulating the growth of L. rhamnosus and B. bifidum compared with the controlled study within 48 hr, where polysaccharide extract of yellow watermelon peel proving the most effective because it was able to significantly increase the probiotic bacteria count within 24 hr. In brief, yellow watermelon peel possessed the best prebiotic potential due to its high yield, quick effect in stimulating the growth of probiotic bacteria, high amount of reducing sugar, and indigestible non-starch polysaccharide while also resist digestion by gastric juice and α-amylase.

The Role of Probiotic Bacteria on Microbiological and Acceptability of Sudanese White Soft Cheese

The objectives of this investigation is to study the effect of three types of probiotic bacteria (Lactobacilus rhamnosus, Lactobacillus casei, Bifidobacterium bifidum) on the microbiological and acceptability of Sudanese white soft cheese during storage period 0, 15, 30, 45 and 60 days. Microbiological analysis revealed that, the highest count of probiotic bacteria (87x108cfu/g) was obtained by sample containing L.rhamnosus and the lowest (39x106 cfu/g) by sample containing B.bifidum, while the sample containing L.casei ranked in intermediate position. Storage period affected the total probiotic bacteria count, the highest count at 2 weeks for L.casei and B.bfidum and after 4 weeks for L.rhamnosus, while the lowest at the end. The microbial analysis did not detect any pathogenic bacteria (coliform bacteria, salmonella and staphylococcus aureus) or yeast and molds. The sensory evaluation quality revealed that the cheese containing L.rhamnosus gave the best appearance, texture, flavour and overall acceptability, followed by L.casei and B.bifidum compared with the control samples. The storage period significantly (p≤0.05) affected the acceptability of the cheese, where the highest score was obtained at day 30 and the lowest at the beginning of the storage. The study recommends further studies and tests to improve the quality of the Sudanese white soft cheese treated by probiotic bacteria.

Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase

The quality parameters of the optimized symbiotic ultrafiltrated white cheese (OC; containing demineralized whey powder and inulin) treated with microbial transglutaminase enzyme (MTE) was compared with two commercial probiotic (PC) and non-probiotic (NC) cheeses. The counts of probiotic (Lactobacillus acidophilus LA5) and total lactic acid bacteria, and pH were significantly decreased during the 60-day cold storage period. Fat and protein contents, stress levels at the rupture point, and Young's modulus were meaningfully increased until the 30th day of storage, and thereafter were decreased. The amount of free amino acids in OC, PC, and NC cheeses were 1,440.25, 829.02, and 616.43 μmol/L, respectively. The total amount of free fatty acids in OC, PC, and NC cheeses were 100.06, 96.79, and 90.77 mg/100 g, respectively. Results showed that OC cheese had a more compact and less porous protein structure and maintained its superior texture score until the end of the storage period. Practical applications This research article deals with improving the texture of a synbiotic ultrafiltrated Iranian white cheese using whey powder and inulin (as prebiotics) and enzymatic treatment by microbial transglutaminase. In this investigation, an optimized synbiotic cheese was produced and compared with two commercial (non-probiotic and probiotic) cheeses based on physicochemical, rheological, microstructural, and microbial characteristics of the product. We found that the optimized cheese had superior texture as compare to control cheeses. The count of probiotic bacteria in both probiotic and synbiotic cheeses throughout the storage period was more than standard (>107). Therefore, our findings may likely to be of great interest to the vision of scientists, dairy technologists, and cheese-making industries.

Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

Viability of Lactobacillus Plantarum Incorporated with Sourdough Powder-Based Edible Film in Set Yogurt and Subsequent Changes During Post Fermentation Storage

Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts of probiotic bacteria), synersies, and sensory evaluation during 21-d storage at 4°C. lactobacillus plantarum was supplemented with sourdough films and yogurt produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) then films placed on yogurt containers, and a panel of parameters reflecting product quality was subsequently monitored along with 21-d post-fermentation storage. Results: Results demonstrated that the pH value of yogurt decreased slowly during the storage and no significant difference was observed between the control and the samples with the films. Although the number of viable cells decreased during storage, it did not lower than the minimum requirement for probiotics (> 107 log CFU / g). The synersies of the film-treated samples were significantly (P ≤ 0.05) lower than the control samples. The yogurt with the film without bacteria had the least synersis. Film-treated yogurts had acceptable sensory properties in comparison with control. Conclusion: Sourdough films can be an optimizing candidate to enter the food industry as a bioactive edible film and also could improve the delivery of probiotic bacteria.

THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES

In this study, the effect of runner bean flour on the viability of probiotic bacteria and the quality characteristics of plant-based probiotic beverages has been investigated. The germinated and non-germinated seeds were roasted, ground, sifted, and added to beverages based on soya milk, almond milk, and coconut milk. Then the plant-based beverages were inoculated with Lactobacillus plantarum and examined for chemical, rheological, sensory properties and probiotic bacteria count. The results have shown that bean germination increased the acidity, TEAC percentage, pH, total phenolic content, and improved the sensory properties. The acidity and pH of the plant-based probiotic beverage samples containing germinated beans were higher than those of the plant-based probiotic beverage samples containing non-germinated beans. The highest viscosity was observed in the almond beverage sample containing germinated and non-germinated beans, and the second highest was that of soya milk containing germinated and non-germinated beans. The highest sugar content was observed in the almond milk sample containing germinated beans and in the coconut milk sample containing germinated beans. The lowest amount of sugar was in the soya milk and coconut milk samples containing non-germinated beans. The highest amount of TEAC and total tocopherol content were in the coconut milk sample containing germinated beans, and the lowest amount of TEAC was in the soya milk sample containing germinated and non-germinated beans. The largest quantity of probiotic bacteria was observed in the beverage based on almond milk and coconut milk, and the smallest quantity of probiotic bacteria was in the beverage based on soya milk during the storage period of 28 days. The highest grade for the sensory attributes (taste, smell, appearance, and overall acceptability) was received by the coconut milk beverage containing germinated beans, the second highest being that of the almond milk samples containing germinated beans, and the lowest grade for these attributes was given to the soya milk beverage sample containing germinated and non-germinated beans. These results have shown that plant-based probiotic beverages based on coconut milk and almond milk containing germinated beans can be popular with consumers

Production of Probiotic Low-Fat Yoghurt Supplemented with Guava Seeds Powder

Guava seeds powder (GSP) is rich source of dietary fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in dietary fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and dietary fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.

Analysis of Volatile Compounds in Probiotic Yogurt during Storage through Solid-phase Microextraction Gas Chromatography

Two different yogurts, control and probiotic with Bifidobacterium BB-12 were produced and analyzed for their contents of total solids, proteins, pH, counts of probiotic bacteria, and volatile composition during refrigerated storage for 28 days. The response surface methodology (RSM) was used to optimize the extraction of volatile compounds from the probiotic yogurt containing through HS-SPME combined with gas chromatography–mass spectrometry (GC–MS). Post-acidification and decrease in protein content were noted in both yogurts during storage. The results showed that the extraction temperature and the addition of salt were statistically the most influential factors for the extraction of higher amounts of volatile compounds. The volatile compounds detected in the probiotic yogurt were 2-butanone, 2,3-butanedione, 2,3-pentanodione, acetone and hexanoic acid. During the 28 days of storage, the only differences noted were between the amounts of 2,3-butanedione, 2,3-pentanodione and hexanoic acid.

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit by-products showed total fiber content, phenolic compounds and antioxidant activity varying from, respectively, 58.20–89.80%, 253.14–420.89 mg GAE/100 g, and 11.38–17.37 μmol TE/g. Most carotenoids were represented by β-carotene, which ranged from 7.91 to 56.07 μg/g. The presence of fruit by-products did not affect the fermentation time of fermented oat beverage and fermented goat milk; however, a significant increase (ranging from 0.28 to 0.91 h) in fermentation time of fermented rice beverages was observed after the addition of by-products. Fruit by-products also resulted in an increase in acidification throughout storage; however, they did not affect the counts of probiotic bacteria. A decrease in probiotic survival during in vitro gastrointestinal simulation was observed in all treatments. Nonetheless, the presence of orange and passion fruit by-products enhanced the resistance of the probiotics to simulated gastrointestinal conditions and resulted in population 2 log CFU/mL higher than the control treatment. Fruit by-products can be considered relevant sources of bioactive compounds useful in raising the functional attributes of probiotic fermented products.

Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides

ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per 100g (0.3% kestose, 0.7% nystose, 0.5% fructosyl-nystose). Furthermore, the addition of prebiotics exerted a protective effect on probiotic bacteria, enhancing their survival.

The Viability of Free and Encapsulated Lactobacillus casei and Bifidobacterium animalis in Chocolate Milk, and Evaluation of Its pH Changes and Sensory Properties during Storage

Aims: The viability of encapsulated and free Lactobacillus casei and Bifidobacterium animalis subsp. lactis bacteria in chocolate milk for the first time as well as the influence of the bacteria on acidification and sensory acceptability of the product at 5°C for 21 days. Study Design: Research study Place and Duration of Study: Department of Public Health, Maragheh University of Medical Sciences, between October 2016 and April 2017. Original Research Article Ghasemnezhad et al.; ARRB, 21(3): 1-8, 2017; Article no.ARRB.37885 2 Methodology: The Lactobacillus casei and Bifidobacterium animalis subsp. Lactis were injected into chocolate milk in free and microencapsulated forms. Sodium alginate plus resistant starch and sodium alginate plus chitosan were used via extrusion method for microencapsulation. The changes in probiotic bacteria count and their sensory acceptability were evaluated at 5°C for 21 days. Results: The chocolate milk containing microencapsulated bacteria had a slight decrease in pH compared with the products with free bacteria. Further, the rate of microencapsulated bacteria viability was high in comparison with free bacteria in all conditions (p<0.05). Also, a product with microencapsulated bacteria has a more desirable sensory properties compared with a product with free bacteria at 5°C for 21 days; hence, it has a high er acceptability. Conclusion: Probiotic bacteria microencapsulation in the chocolate milk, as well as low temperature storage, can increase the viability of probiotics into product and postpone the fermentation process in chocolate milk. Based on the sensory evaluations and total acceptability scores, the chocolate milk containing microencapsulated Lactobacillus casei with an expiration of 6 days and containing Bifidobacterium animalis with an expiration of 10 days can be produced.