Probiotic Cultures Research Articles

Formulation and Sensory Evaluation of Symbiotic Kulfi with Lactobacillus lactis, Banana (Musa paradisiaca) Powder and Flaxseed (Linum usitatissimum) Powder as a Functional Ingredients

Kulfi was one of the old frozen dessert earlier which was popular in rural area, nowadays that scope increased in both rural and urban area. Many probiotic dairy products are present in market but probiotic ice cream extending their space widely, some alterations were made to slight increase the viability of probiotic microorganisms that provide wide health benefits to consumers and peoples were more sensitive lactose intolerance by breakdown of complex sugars into simpler form. In this study made to production of symbiotic kulfi by incorporation of probiotic culture lactobacillus lactis (0.05g/100g), Banana powder (musa paradisiaca) (8g, 16g. 24g), and Flax seed (Linum usitatissimum) powder as a prebiotic source (2g, 4g, 6g). Banana powder and flax seed powder, not only act as prebiotic source along with provides good texture and taste with increased color and appearance of the kulfi samples. The effect of banana powder and flax seed powder reveals the survivability of probiotic microorganisms, variation in nutritional composition and sensory property. Viability of probiotic microorganisms was slight decreased by increasing in days of storage at freeze condition. In comparison of C1, P1, P2, P3 the acidity was decreased (0.22, 0.20, 0.16), Total soluble solid (50.1, 57.1, 62.5) and total carbohydrate increased. The increase in prebiotic concentration, saturated fat (5.30, 4.80, 4.30), total fat and sodium concentration was decreased. By comparing all kulfi samples, P1 sample got the highest score in both sensory attributes and nutritional analysis.

The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt

In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other. Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity

Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk

In this study, butter and the corresponding buttermilk samples were produced with cream fermented by aromatic (A) or probiotic (P) cultures with or without complementary bioprotective culture (BC). The samples were characterised for their composition and colour parameters. Texture and rheological properties were evaluated at 10 and 20 °C. Microbiological (lactobacilli, lactococci, and yeast and mould counts) and sensory (aroma, taste, texture, and global evaluation) analyses were also performed. All butter sample characteristics were in accordance with the Portuguese standard. Regarding colour, the sample obtained with cream fermented by probiotics plus bioprotective culture (PBC) presented higher L* and b* values, indicating a slightly higher yellow chroma. However, colour differences (ΔEab*) in the butter samples were, in most cases, not detectable by a common observer. Butter samples P and PBC presented a significantly higher viscous modulus and consequently higher dynamic viscosity values (ca. log 6.5 Pa.s at 10 °C and log 5 Pa.s at 20 °C). Butter samples presented a pseudoplastic behaviour, and rheological parameters showed a high dependence on temperature. The counts of lactobacilli and lactococci in the butter samples were of the order of log 7–8 CFU/g, while yeast and mould counts were lower than log 2 CFU/g until the 30th day of storage, after which they showed a sharp increase to ca. log 5 CFU/g between the 30th and the 60th days of storage. Regarding sensory attributes of butter, sample P received the highest overall liking, followed by samples ABC and PBC. Sample A was the least appreciated. Buttermilk samples presented significant differences regarding their composition, viscosity, and colour parameters. In all cases, lactobacilli and lactococci counts exceeded log 7 CFU/mL after 30 days of storage, but yeast and mould counts were of the order of log 5–6 CFU/mL at the 15th day of storage. Samples P and PBC presented yeast and mould counts ca. 1–2 log cycles lower than samples A and ABC, indicating the potential of probiotic and bioprotective cultures to extend the shelf life of the product. Regarding the sensory attributes of buttermilk, samples P and PBC received the highest overall liking, followed by sample ABC. Sample A received the lowest scores, as had occurred with the butter samples. However, in all cases, the scores obtained by the buttermilk samples were lower compared to the ones of the corresponding butter. It can be concluded that both probiotic butter and buttermilk present high levels of lactobacilli and lactococci and can maintain their probiotic potential throughout the storage period.

Vine Tea Extract Enhanced the Fermentation of Skimmed Milk by Lacticaseibacillus casei

ABSTRACTVine tea extract (VTE), from the traditional Chinese herbal tea, was added to reconstituted skimmed milk; the mixture was fermented with Lacticaseibacillus casei, and fermentation characteristics, flavonoid content, antioxidant capacity (AOC), and viability of L. casei were measured. 2 mg/mL VTE promoted L. casei growth and 8 mg/mL VTE inhibited growth, an effect consistent with observed pH changes. Total flavonoid content and AOC increased with increasing VTE dosage. Dihydromyricetin was partially metabolized during fermentation and accounted for most of the antioxidant function of VTE. 2 mg/mL VTE was optimal for maintenance of probiotic culture and pH stability during cold storage and improved AOC during product shelf life. VTE has the potential to increase the health benefits of probiotic dairy products, and the resulting mixture may be suitable to use as a daily milk‐based health drink.

Effect of dietary supplementation of postbiotics derived from Lactobacillus plantarum on growth performance and carcass characteristics of broiler chicken

A study was conducted at Avian Research Station, Thiruvazhamkunnu to study the effects of dietary supplementation of postbiotics derived from probiotic culture of Lactobacillus plantarum on growth performance and carcass characteristics of broiler chicken from day-old to 42 days of age. A total number of 180, day-old chicks were randomly allotted into six dietary treatment groups, viz., T1, T2, T3, T4, T5 and T6 having three replicates of ten birds each, in a completely randomised design. The birds in control group (T1) were fed with a standard broiler ration (SBR) formulated as per BIS (2007).The treatment group T2 were fed with the SBR containing chlortetracycline. Diets for T3 to T6 were formulated by inclusion of 0.15 per cent postbiotic (T3), 0.3 per cent postbiotic (T4), 0.45 per cent postbiotic (T5) and 0.6 per cent postbiotic (T6), respectively.Supplementation of 0.45 per cent postbiotic exhibited significantly (p<0.01) higher body weight, bodyweight gain and cumulative bodyweight gain than control group at six weeks of age. The feed intake, feed conversion ratio and carcass characteristics showed no significant change among the treatment groups. Keywords: Postbiotics, Lactobacillus plantarum, body weight, carcass

Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage

AbstractThis study presents the physicochemical and functional characterization of a novel fermented pearl millet–soy milk‐based synbiotic beverage. The synbiotic fermented pearl millet beverage was optimized at 40% pearl millet and 10.41% sugar, with hedonic score of more than eight for all the responses, through response surface methodology. The fermented synbiotic beverage, with Lactiplantibacillus plantarum strains exceeding 108 colony‐forming units/mL, exhibited superior nutritional and physicochemical qualities when compared with the unfermented counterpart. The viability percent of lactic acid bacteria in the developed beverage was found to be significantly high (87.83%). The survivability of probiotic culture was 76.71% in simulated gastric juice and 73.87% in simulated intestinal juice after sample storage for 25 days. The result showed that millets stand out as a promising raw material for developing fermented nondairy synbiotic beverages, particularly when combined with microbial strains such as L. plantarum.

Fermented Soymilk with Probiotic Lactobacilli and Bifidobacterium Strains Ameliorates Dextran-Sulfate-Sodium-Induced Colitis in Rats.

Background: Current treatments for inflammatory bowel disease (IBD) are relatively futile and the extended use of drugs may reduce effectiveness. Several probiotic strains have shown promise in relieving/treating IBD symptoms. Objectives: The current study investigated the impact of fermented soymilk with a mixture of probiotic starter cultures containing Lactobacillus rhamnosus, L. casei, L. plantarum, L. acidophilus, Bifidobacterium longum, and B. animalis subsp. lactis in rats with dextran sulfate sodium (DSS)-induced colitis compared to control. Methods: Rats were randomly assigned to five groups (5 rats/group; n = 25): G1: negative normal control; G2: positive control (DSS); G3: DSS with sulfasalazine (DSS-Z); G4: DSS with soymilk (DSS-SM), and G5: DSS with fermented soymilk (DSS-FSM). Parameters monitored included the following: the disease activity index (DAI), macroscopic and histological assessments of colitis, and a fecal microbial analysis performed to assess the severity of inflammation and ulceration. Results: The DSS-FSM rats group exhibited lower DAI scores (p < 0.05) than other treated groups during the induction period. A macroscopical examination revealed no ulceration or swelling in the intestinal mucosa of rats in the DSS-FSM-treated group, resembling the findings in the negative control group. In the positive control (DSS group), the colon tissue showed increased inflammation (p < 0.05), whereas those in the DSS-SM- and DSS-FSM-treated rats groups did not show significant macroscopic scores of colitis. The positive DSS control and DSS-Z groups had crypt erosion and ulceration areas, severe crypt damage, and epithelial surface erosion, which were absent in the negative control and DSS-FSM groups. The counts of Lactobacillus spp. and Bifidobacterium spp. remained stable in both G1 and G5 over 4 weeks. The consumption of fermented soymilk with a mixture of probiotics could minimize the severity of DSS-induced colitis in rats. Conclusion, it was found that fermented soymilk containing Lactobacilli and Bifidobacterium might be an effective vehicle for reducing the severity of DSS-induced colitis in rats.

Impact of pre-exposure stress on the growth and viability of Lactobacillus acidophilus in regular, buriti pulp and orange byproduct fermented milk products

The loss of probiotics viability in yogurts and fermented milk is a significant challenge in producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions can be a viable alternative to increase the probiotic viability. Moreover, the use of fruit pulp and agro-industrial residues in these products has demonstrated promising results in promoting growth and improving the viability of probiotics. Thus, this study aimed to evaluate the effects of pre-exposure to acid, oxidative and osmotic stress on the growth and viability of Lactobacillus acidophilus in yogurts and naturally fermented milk containing buriti (Mauritia flexuosa Mart.) pulp or orange byproduct. L. acidophilus was individually pre-exposed to acid, oxidative, and osmotic stress and used in the production of yogurts and fermented milk to determine both the acidification profile and growth of the cultures. Furthermore, during cold storage, the post-acidification profiles and viability of microbial cultures added to the yogurts and fermented milk were monitored. Results showed that pre-exposure to stress conditions influenced the growth parameters as the growth rate (μ) and lag phase (λ) of L. acidophilus and the starter cultures of S. thermophilus and L. delbrueckii subsp. bulgaricus. Moreover, an increase in the viability of L. acidophilus - pre-exposed to acid stress - was observed on the 21st day of storage of natural yogurts containing orange byproduct compared with non-stressful conditions. This study reports new data on the growth of probiotic cultures pre-exposed to stress conditions in products added of pulps and agro-industrial residues, which have not yet been shown in the literature.

Probiotic Milk Enriched with Protein Isolates: Physicochemical, Organoleptic, and Microbiological Properties.

Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of Lacticaseibacillus casei and Lactobacillus johnsonii monocultures, as well as the physicochemical (acidity, syneresis, color) and organoleptic properties of fermented milk during 21 days of refrigerated storage. The results showed that 1.5% SPI and WPI did not significantly alter milk acidity compared to controls. Still, pH increased with 1.5% and 3.0% PPI. Storage time significantly affected pH in L. casei fermented milk. The initial addition of WPI at 1.5% and 3.0% reduced syneresis in L. casei fermented milk compared to other samples. Color components were significantly influenced by isolates. Initial L. casei cell counts were lower with SPI (LCS1.5 and LCS3) and 1.5% PPI (LCP1.5) compared to controls. Increasing isolate concentration from 1.5% to 3% enhanced L. johnsonii growth in WPI-milk but reduced L. casei in LCW3 compared to LCW1.5. Only increased pea protein concentration significantly increased L. casei growth. Probiotic populations generally were reduced during extended storage. Moreover, isolates impacted milk organoleptic evaluation. This research demonstrates the potential of protein isolates in creating health-promoting and diverse fermented products and offers insights into their interaction with probiotic cultures to advance functional food technologies.

Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk

A huge number of people all over the world suffer from lactose intolerance. The second problem is an allergy to cow milk protein. People with lactose intolerance, as well as those who suffer from cow milk allergies, are forced to significantly limit their choice of ice cream or give it up completely. The article describes a solution to the problem of eating ice cream by children and adults suffering from lactose intolerance and an allergy to cow milk protein, and presents ways to overcome it.The goal of the research. Objectives for the use of raw materials and component composition for the production of low-lactose ice cream from goat milk. During the research, the quality indicators of the selected raw materials have been studied, the characteristics of the main ingredients for the production of low-lactose ice cream have been substantiated and given. Goat milk, in terms of its quality indicators, is most suitable for the production of ice cream, because it contains more protein, fat, solids, less lactose and does not cause allergies, and therefore it has been chosen as the main raw material for the production of ice cream. A theoretical and practical analysis of the chemical composition and properties of goat milk has been carried out, and compared with cow. To reduce the lactose content, a dual method of lactose hydrolysis has been chosen - the use of probiotic starter cultures and the lactase enzyme. In the process of combined hydrolysis at a temperature of 37-39⁰ C for 4-6 hours, a reduction in lactose content of less than 0.9% is achieved, while the concentration of cells of probiotic microorganisms in active form reaches 108 CFU/cm3. It is proposed to use the “Lactomix KM” stabilization system, which is usually used in the production of fermented milk products.

Effect of the Fermentation Time of Purple Sweet Potato (Ipomea Batatas L) Synbiotic Yoghurt with Probiotic Starter on Product Quality and Antioxidant Activity

Purple sweet potato (Ipomea batatas L) has the potential as a fermentation medium because it has a high carbohydrate content of around 20.1%. The combination of purple sweet potato extract, skimmed milk, and probiotic starter is expected to be a synbiotic yogurt that can help the digestive system. This study aims to determine the effect of long-term fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on product quality and antioxidant activity. The observed quality was chemical, microbiological, and organoleptic, with variations in fermentation time of 0, 4, 8, and 12 hours. The study's results showed a long-term effect of the fermentation of purple sweet potato synbiotic yogurt with probiotic starter culture on the quality of yogurt. The variation of 0-hour fermentation time did not meet the pH chemical quality standard with a value of 5.16. Still, it met the TAT chemical quality standard with a value of 0.513%, while the variation of fermentation time of 4-12 hours met the pH quality standard with a value of 3.88-4.33 and a TAT of 1.268-1.967%. In the quality of microbiology, there was a total increase in BAL, which was 46.2×107 - 90.61×107. The best organoleptic quality of color, taste, and aroma was obtained in the 8-hour fermentation variation, while the best texture organoleptic quality was obtained in the 12-hour fermentation variation. The best antioxidant activity was received at 12 hours of fermentation with an IC50 value of 62.727 ppm. From this study, it can be concluded that the best yogurt results are obtained with a fermentation time of 12 hours.

Comparative Genome Analysis and Assessment of the Functional Properties of &lt;i&gt;Streptococcus thermophilus&lt;/i&gt; Strains

Streptococcus thermophilus are commonly used as starter cultures. Search for new safe strains with desired industrial and probiotic properties is an important issue. Complete genome sequencing was carried out, and the main genome characteristics of two new strains, S. thermophilus 16t (Str16t) and 159 (Str159), were determined. In silico analysis of the genomes revealed the absence of transmissible antibiotic resistance genes, virulence genes associated with pathogenicity, and integrated plasmids; gene clusters encoding class I and class II bacteriocin were found. In vitro tests showed phosphatase, peptidase, β-galactosidase, and esterase activity of both strains, as well as their ability to ferment glucose, lactose, sucrose, and ribose. Strain Str16t metabolized mannose as well. Str16t and Str159 are promising strains for application as starter and probiotic cultures.

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures

Novel probiotic yoghurt was produced using the combination of bacterial cultures Lactobacillus plantarum HA119 and Bifidobacterium animalis subsp. lactis B94 and yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Its basic nutritional composition, colour, texture, rheological properties, and sensory profile were compared with yoghurt produced using the same technological process and standard yoghurt cultures (control sample), as well as other commercially available yoghurts with different milk fat contents. Despite the fat content of the yoghurt made with the new probiotic cultures being 1.44%, its apparent viscosity was similar to that of high-fat yoghurt (2.99%). Other results from rheological measurements indicate that the new yoghurt had a stronger protein network, presumably due to the higher number of exopolysaccharides compared to both control and commercial yoghurts. Sensory analysis revealed that there were no statistically significant differences between the novel probiotic yoghurt and high-fat yoghurt as perceived by panellists. In conclusion, this combination of probiotic cultures can be used to produce yoghurt with rheological and sensory properties similar to high-fat yoghurts, without the need for hydrocolloids or changes in the production process.

Goat Cheese Produced with Sunflower (Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae: Characterization and Probiotic Survival.

The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparison to a control cheese devoid of the autochthonous culture. Throughout a 60-day storage period at 6 ± 1 °C, lactobacilli maintained a count of above 8 log CFU/g. Additionally, its viability in cheeses subjected to the in vitro gastrointestinal conditions demonstrated improvement over this period. Specifically, the recovery of lactobacilli above 6 log CFU/g was observed in 16.66% of the samples in the first day, increasing to 66.66% at both 30 and 60 days. While total coliforms were detected in both cheese trials, this sanitary parameter exhibited a decline in L. mucosae cheeses during storage, falling below the method threshold (<3 MPN/g) at 60 days. This observation suggests a potential biopreservative effect exerted by this microorganism, likely attributed to the higher acidity of L. mucosae cheeses at that point (1.80 g/100 g), which was twice that of the control trial (0.97 g/100 g). Furthermore, distinct relative proportions of >30 kDa, 30-20 kDa, and <20 kDa proteins during storage was verified for L. mucosae and control cheeses. Consequently, either the H. annuus seed extract or the L. mucosae CNPC007 autochthonous culture influenced the biochemical properties of the cheese, particularly in terms of proteolysis. Moreover, L. mucosae CNPC007 acidification property resulted in a biopreservative effect throughout the storage period, indicating the potential as a promising source of probiotics for this product.

Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt

Incorporating Ganoderma lucidum extract and powder with probiotic cultures (Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis) enhanced the functional, textural, and sensory qualities of yogurt

Lactiplantibacillus plantarum I Induces Gonad Growth in the Queen Scallop Aequipecten opercularis (Linnaeus, 1758) under Conditions of Climate Change

Climate change has presented a serious problem in recent times, which is why a new approach is being sought in terms of aquacultural food quality. In this study, the influence of temperature increase (by 2 °C) and pH decrease (by 0.2) was investigated on the queen scallop, Aequipecten opercularis (Linnaeus, 1758). Furthermore, the effect of a food-enriched diet with the probiotic culture Lactiplantibacillus plantarum I was assessed in climate-changed conditions. Scallops’ morphometric parameters were measured before the experimental setup and after one month of being kept in controlled conditions. Morphometric parameters included the elongation index, compactness index, convexity index, density index, condition index, meat yield, gonadosomatic index, adductor muscle index, and hepatosomatic index. Climate-changed conditions had no effect on the scallop condition index, meat yield, or hepatosomatic index. Nevertheless, the addition of probiotics to their diet had a positive effect on the queen scallops cultivated under conditions of climate change, influencing positive allometry and the increase of the gonadosomatic indices. On the other hand, the same conditions negatively affected the adductor muscle index of the scallops. To conclude, in the context of climate change conditions, queen scallops could be a good organism of choice that can be very well adapted to the changed environmental conditions, especially with the addition of the lactic acid bacteria culture Lpb. plantarum I.

The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard

The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard

Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives.

Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives.

Examining the genomic influence of topically applied probiotics invitro.

Recent work examined the influence of topically applied just-add-water creams containing Lactobacillus plantarum probiotic cultures on to reconstructed human epidermis (RHE). The ability to blend various quiescent probiotic powders in topical systems allows for the examination of these powders on RHEs employing various individual quiescent probiotics using human gene microarrays. Four topical Just-Add-Water powders (STRATABIOSYS™ Technologies) were prepared containing the following: (1) Lactobacillus plantarum Lp90 [200 M CFU/g]; (2) Saccharomyces cerevisiae [200 M CFU/g]; (3) Streptococcus thermophilus [200 M CFU/g]; and (4) Lactococcus Lactis LLa61 [200 M CFU/g]. A powder without probiotics was used as a placebo control. The creams were prepared by taking 3% of each powder and dissolving it into sterile water. A 15 μL sample of each cream was applied to a RHE tissue that presented approximately 90 K CFU/g of each microorganism on the tissue. The RHE was treated for 24 h with the creams whereupon the residual cream was rinsed off, and the tissues were analysed using Agilent human gene microarrays containing 19 217 individual genes from which a smaller subset of 244 genes pertinent to skin were culled. The following probiotic specific gene responses were found: (1) Lactobacillus plantarum upregulated 4.9% of the skin-relevant gene set; (2) Saccharomyces cerevisiae upregulated 7.8% of the skin relevant gene set; Streptococcus thermophilus upregulated 6.1% of the skin relevant gene set; Lactococcus lactis upregulated 7.0% of the skin relevant gene set. A method to examine topical probiotics on RHE has been described that involves converting the powders to preservative-free creams.

Antagonism and survival of probiotics encapsulated in functional yogurt-like fermented vegetable beverage

This research aimed to evaluate the survival of encapsulated and free probiotics in a functional plant-based beverage. The fermented vegetable drink was developed from the water-soluble extract of red pigmented rice and added from the strains of Bifidobacterium animalis ssp. Lactis and Lactobacillus acidophilus, were added free and encapsulated. Encapsulation was performed by the ionic gelation method of the 2% alginate solution with the probiotic cultures. The microbiological analysis, pH and acidity, respectively, were conducted at intervals of 0, 15, and 40 days post-fermentation and cold storage. The physicochemical and bioactive compound analyses were: Acidity, pH, moisture, density, ash, lipids, proteins, carbohydrates, determination of total phenolics and total anthocyanins. The antimicrobial activity was carried out by the microdilution method against pathogenic bacteria. The physicochemical analyses obtained results above expectations, especially the high total protein content and the low lipid content. The results for the bioactive compounds were high, proving the functional claim of the fermentate. Probiotic viability during 40 days of storage resulted in the decay of viability to free cells. However, for encapsulated probiotics, survival remained constant. The fermented vegetable drink with free cells showed higher acidification and lower pH during storage. The antimicrobial activity demonstrated high efficiency, proving the antagonism against gram-positive and gram-negative pathogenic strains, highlighting the efficacy against Enterococcus faecalis, which is considered resistant to many antibiotics. In this way, survival and the addition of probiotics in plant-based fermented beverages is possible.