Probiotic Dairy Beverages Research Articles

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

The main target of this study is preparing probiotic dairy beverage or drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Quality evaluation and microbiological examination of the probiotic dairy beverages using PJC is achieved. Three ratios of PJC were used (0.8, 1.0 and 1.2%; w/w) vs. control with addition of 5% sugar to apply four treatments using cow milk. Culture contained Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultant beverages samples were stored in refrigerator at 5-7°C for 14 days and were analyzed when fresh, after 7 and 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC was decreased while the acidity was increased with supplementation of PJC and during 14 days of storage at 5-7°C. The levels of TS, WSN and Ash contents were increased as the proportion of fortification increased. Fat contents showed no clear differences between control and treatments where they contained the same ratio. The values of TN were increased as the level of PJC increased, while their values were decreased through the storage period. The TVFA levels were clearly increased as both fortification ratio and storage period increased. Microbiological examination data revealed that St. thermophiles, L. acidophilus and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and as storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color & appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color in treated samples. The scores for body & texture were clear varied either in treated samples or stored samples .Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.

Adding value and innovation in dairy SMEs: From butter to probiotic butter and buttermilk

Enhancing the nutritional/economical value of small/medium size dairy enterprises products is important for their survival in a competitive market. Probiotic fermented dairy products is a trend driven by consumer's acceptance of such products. This study intends the production of probiotic butter with the side possibility of buttermilk valorization by confirming the minimum microbial counts required to claim the probiotic properties of the novel products. Pasteurized milk inoculated with commercial probiotic culture was added to cream, alone or combined with aromatic starters and fermented during 34 hr. Probiotic microorganisms counts evaluated throughout cream fermentation present a final value of around 8 Log CFU/ml. Butter presented values higher than 6 Log CFU/g, within the reference values required to be considered as a probiotic, being softer and with higher humidity than conventional butter. Fermented buttermilk, having the potential commercialization as a probiotic dairy beverage, was also obtained representing a significant contribution to the circular economy. Practical applications The use of probiotic fermented dairy products is a trend in the food industry driven by consumer's acceptance and awareness of their health benefits. In this context the production of probiotic butter, with the side possibility of buttermilk valorization, can improve the nutritional and economical value of the products of small/medium size dairy companies contributing for their survival in today's competitive market. This work describes the production process optimization which can also contribute for the valorization of buttermilk through the production of a probiotic drink.

Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

Probiotic dairy beverages prepared from buffalo and cow milks with different levels of whey (0, 25, and 50%) were evaluated for kinetic fermentation parameters, protein and fat contents, post-acidification profile, viability of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus during 21 d of refrigerated storage, and resistance to in vitro gastrointestinal conditions. Progressive acidification that occurred during storage of all dairy products was reduced in the presence of whey. Lactic acid bacteria showed viable cell counts at the end of shelf life, with the highest values (7.33 to 8.83 log cfu/mL) detected in buffalo dairy products. Compared with fermented cow milk products, those made with buffalo milk showed better bacterial viability during in vitro simulated gastrointestinal digestion, which suggests a beneficial protective effect on human microbiome.

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt.

The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.

Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.

This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters, microbial viability, sensory acceptability, antioxidant capacity and protein profile of lactose-free fermented dairy beverages with added whey, β-galactosidase and jambolan (Syzygium cumini (L.) Skeels) pulp. Three beverages (T1, T2 and T3) were prepared with Streptococcus thermophilus TA-40 as starter culture. Lactobacillus rhamnosus LR32 and Lactobacillus casei BGP93 probiotic cultures were added into T2 and T3, respectively. The probiotic adjuvants slightly influenced the pH and titratable acidity of dairy beverages, with no influence on the proximate composition and on the sensory attributes. Samples presented fat and protein contents suitable to meet the requirements of “low-fat dairy beverages with non-dairy ingredients added” according to the Brazilian legislation, lactobacilli viability above 7 log CFU g−1 for both probiotics and total phenolic content around 40 mg GAE 100 g−1. Colour was the most evaluated sensory aspect (average scores close or higher than 8 in a scale from 0 to 10 for most of the sampling periods). The overall antioxidant capacity increased significantly following the addition of jambolan (p < 0.05), and significantly more during storage (p < 0.05), likely due to proteolysis verified in the electrophoresis gels, as a result of the metabolism of the lactic cultures. The dairy beverages studied are good options for functional foods due to their nutritional value, viability of probiotic lactobacilli, phenolic content, and antioxidant capacity, also serving lactose-intolerant people.

Technology and Microbiological Studies on some Probiotic Dairy Beverages Fortified with Pineapple Pulp

The main target of this study is preparing functional dairy product mainly probiotic beverages or drinkable yogurt fortified with Pineapple as sweet beverage. The probiotic strain are Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium and L. acidofilus. Results indicated that blending of yogurt drink with pineapple increased the titratable acidity according to the acidic nature of pineapple itself. TS contents ofbeverages were increased as the proportion of pineapple increased; the increases were parallel to the level of pineapple. It could be noticed also that ash percent increased as the level of fruit increased in fresh samples. WSN and TVFA; it could be noticed that all values were considerably increased as a result of proteolysis and lipolysis. The growth of St. thermophiles in beverage samples fortified with different ratios (w/w) of pineapple pulp during the storage period were estimated. It was clear that the counts were decreased as pineapple level increased and also as a storage period progressed. The counts of Biffidobacterium ssp were increased in pineapple samples rather than control. The counts of fresh samples were 33, 36, 44 and 46 (cfu×x105) in C, T1, T2 and T3, respectively. The counts decreased during storage to reach 24 and 18 (cfu×x105) for control and 25 and 20 (cfu×x105) for T1, while it became 35 and 25 (cfu×x105) for T2. The third sample (T3) gained 46, 37 and 29 (cfu×x105) when fresh and after one and two weeks. The scores for body & consistency were clear, varied either in treating samples or stored samples. Adding of pineapple lead to produce non homogenized body and little coagulated particles as an effect of acidic action of pineapple. Flavour scores indicated that the favorite sample was T3, where it possessed 47.71, 47.90 and 47.99 points when fresh and after one and two weeks, respectively. The total acceptability indicated that control samples had the highest degrees.

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

AbstractThe aim of this study was to evaluate the effect of hydrolysate collagen (HC), cheese whey (CW), and açaí pulp (AP) content on the characteristics of probiotic dairy beverages. Higher levels of CW and AP decreased beverage ash and protein content, and increased lipid and carbohydrate content and energy values. HC and AP positively affected the viscosity of the formulations, which exhibited pseudoplastic behavior. In terms of quality parameters, higher levels of CW and AP increased both the syneresis (2.56–5.74%) and sedimentation index values (1.80–1.87%) of the formulations. The beverages presented adequate stability of physicochemical and microbiological parameters during 28 days storage. Formulations containing average levels of CW (22.5%), AP (30%), and HC (1.0%) achieved the best results regarding sensory analysis, with acceptability index values above 70% for most parameters.Practical applicationsDemand for probiotic foods is currently increasing due to their potential health benefits. Although the utilization of cheese whey in dairy beverage development is a challenge to the food industry because of the viscosity of the final product, this situation can be improved via the use of selected ingredients. Açaí pulp, hydrolyzed collagen, and cheese whey, when used in the production of probiotic dairy beverages, offer to the market a new functional product of adequate quality and acceptability.

Development of Guava Probiotic Dairy Beverages : Application of Mathematical Modelling between Consumer Acceptance Degree and Whey Ratio

Twenty One guava probiotic dairy beverages (Lactobacillus aciophilus LA-5 2% vol/vol Bifidobacterium bavidium 2% vol/vol and Lactobacillus aciophilus LA-5 1% vol/vol and this ratio in Bifidobacterium bavidium T3) were produced using 0, 20, 35, 50, 65, 80 and 100% (vol/vol) (unsalted whey) which is a product of Ras cheese manufacturing in their formulations and the same percentage interchangeably with cow's milk. The adding of whey had effected on pH values in T1 treatments. The highest pH values (5.039 to 5.173) recorded in the treatments, while less values (4.083 to 4.246) recorded in T1 treatments, but in were a medium values (4.313-4.627±0.012). The effect of adding whey on counts of B. bavidium in treatments and L. aciophilus in T2 and treatments were highly significant (p≤0.001), while, non-significant effect (p=0.609) of adding whey was showed on B. bavidium (T3 treatments). In T1, and T3 treatments, the higher values of consumer acceptance degree were 7.267, 7.567 and 7.767 out (9), respectively at 35% while lower values 5 was showed at 0% and 80% whey in T1 treatments, and (3.233 and 3.867) at 100% whey in and T3 treatments. Mathematical Modelling was created to describe the relationship between consumer acceptance degree (C) and the whey ratio (W) at each type of the previously mentioned starters. Sinusoidal modelling was resulted with a standard error ranging between (0.38 or 0.40). This study is utilized to improve the product, the production of quality products, different consumer degrees and use of dairy wastes whey, giving an economic value.

Kefir as a Probiotic Dairy Beverage: Determination Lactic Acid Bacteria and Yeast

Kefir is a fermented milk beverage with a slightly acidic taste. In this study, lactic acid bacteria and yeast were isolated from consumed kefir samples. The isolates which had antibacterial activity were identified using biochemical tests, API CHL, and riboprinter system. Lactic acid bacteria isolates were identified as Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus paracasei spp paracasei, Lactococcus lactis spp lactis, Leuconostoc mesenteroides. Yeast was isolated from the kefir yeast as Kluyveromyces marxianus, Kluyveromyces wickerhamii, Saccharomyces cerevisiae, Pichia angusta, Pichia guilliermondii, Candida glaebosa. Lactic acid bacteria were tested for antimicrobial activity against food-borne bacterial pathogens according to the agar spot test and well diffusion assay. Lactic acid, hydrogen peroxide and proteolytic activity of the lactic acid bacteria were all identified. The amount of lactic acid was range 1.12-8.68 mg/mL. Lactobacillus paracasei spp paracasei KM-5 produced maximum hydrogen peroxide (0.69μg/mL). L. plantarum KM4-mr1 produced the highest (0.59mg/mL) proteolytic activity. 

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.

Isolation of the Bacillus subtilis antimicrobial peptide subtilosin from the dairy product-derived Bacillus amyloliquefaciens

To purify and characterize an antimicrobial protein (bacteriocin) isolated from the dairy product-derived Bacillus amyloliquefaciens. An unknown bacterial species cultured from the Yogu Farm probiotic dairy beverage was identified through 16S ribosomal RNA analysis as B. amyloliquefaciens, a phylogenetically close relative of Bacillus subtilis. The cell-free supernatant (CFS) of overnight cultures was active against Listeria monocytogenes and also against clinical isolates of Gardnerella vaginalis and Streptococcus agalactiae. At the same time, several isolates of vaginal probiotic Lactobacilli were resistant to the CFS. The nature of the compound causing inhibitory activity was confirmed as proteinaceous by enzymatic digestion. The protein was isolated using ammonium sulfate precipitation, and further purified via column chromatography. PCR analysis was conducted to determine relatedness to other bacteriocins produced by Bacillus spp. The antimicrobial protein isolated from B. amyloliquefaciens was shown to be subtilosin, a bacteriocin previously reported as produced only by B. subtilis. This is the first report of intra-species horizontal gene transfer for subtilosin and the first fully characterized bacteriocin isolated from B. amyloliquefaciens. Finally, this is the first report on subtilosin's activity against bacterial vaginosis-associated pathogens.