Probiotic Dairy Products Research Articles

Analysis of the perception and behaviour of consumers regarding probiotic dairy products

In recent years there has been an increase in the supply and variety of dairy products with probiotic claims; the objective of this paper was to evaluate the perception and profile of consumers, their beliefs about probiotic effectiveness, consumption habits and their understanding of the information provided on packaging. Through the technique of Word Association, it was observed that the most cited dimension was “sensory characteristics”, which covers the words: appearance, texture and flavour. Nutritional and health-related aspects were significantly frequent for probiotic yoghurt products, being cited mainly by words related to intestinal health. Consumers were found to be unaware some probiotic dairy products. The Attitudinal Questionnaire revealed that consumers do not understand information contained on the labels and attested the high cost of probiotic dairy. It was possible to identify factors that influence perception and buying attitude of consumers.

Effect of administering kefir on the changes in fecal microbiota and symptoms of inflammatory bowel disease: A randomized controlled trial.

Kefir is a kind of fermented probiotic dairy product. The objective of the present study was to investigate the effects of kefir consumption on the fecal microflora and symptoms of patients with inflammatory bowel disease (IBD). Kefir was serially diluted and inoculated into de Man, Rogosa, and Sharpe agar and incubated at 37°C for 48 to 72 h under anaerobic conditions. This was a single-center, prospective, open-label randomized controlled trial. Forty-five patients with IBD were classified into two groups: 25 for treatment and 20 for control. A 400 mL/day kefir was administered to the patients for 4 weeks day and night. Their stool Lactobacillus, Lactobacillus kefiri, content was quantitated by real-time quantitative polymerase chain reaction before and after consumption. Abdominal pain, bloating, stool frequency, stool consistency, and feeling good scores were recorded in diaries daily by the patients. A 5×107 CFU/mL count of lactic acid bacteria colony forming units was found in a kefir sample as the total average count. Lactobacillus bacterial load of feces of all subjects in the treatment group was between 104 and 109 CFU/g, and the first and last measurements were statistically significant (p=0.001 in ulcerative colitis and p=0.005 in Crohn's disease (CD)). The L. kefiri bacterial load in the stool of 17 subjects was measured as between 104 and 106 CFU/g. For patients with CD, there was a significant decrease in erythrocyte sedimentation rate and C-reactive protein, whereas hemoglobin increased, and for the last 2 weeks, bloating scores were significantly reduced (p=0.012), and feeling good scores increased (p=0.032). According to our data, kefir consumption may modulate gut microbiota, and regular consumption of kefir may improve the patient's quality of life in the short term.

In vitro studies of adhesion properties of six lactic acid bacteria isolated from the longevous population of China.

Six lactic acid bacteria (LAB), isolated from the intestinal tract of the longevous population, were prominent for their strong bacteriostatic ability. In this study, the adhesion properties of the six strains were determined in vitro to explore their potential to be used as probiotics. The hydrophobicity and aggregation activity were firstly detected and were varied from 14.83% to 57.3% and 12.7% to 31%, respectively. Moreover, the adhesion activity to the intestinal crypt cells (IEC-6 cells) was proved to be varied from 5.4 to 21.7 bacteria numbers per cell. Furthermore, all the tested LAB samples could inhibit 3 Gram-positive and 3 Gram-negative indicator microorganisms to adhere to the IEC-6 cells. Meanwhile every sample was inclined to exclude rather than displace or compete to inhibit the indicator microorganisms to adhere to IEC-6 cells. Afterwards, the adhesion activities of the LAB were demonstrated to be highly affected by the surface proteins considering the treatments of heat, pepsin, trypsin and NaIO4. The surface proteins (8–14 kDa) of every sample were isolated and proved to be helpful to regain more than 30% of the adhesion activity for the corresponding samples. This study will be beneficial to examine the characteristics of these strains especially L. casei g9 when used as probiotics in dairy food products.

NEW DIRECTIONS IN BIOTECHNOLOGY OF DAIRY RAW MATERIALS PROCESSING USING YEAST

The possibility of using yeast to obtain functional additives and products from dairy raw materials is shown. The main attention is paid to biotechnologies of prebiotics galactooligosaccharides and lactulose, as well as new types of probiotic dairy products.

Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.

Microbial composition of Korean kefir and antimicrobial activity of Acetobacter fabarum DH1801

AbstractKefir is a probiotic dairy product containing multiple species of lactic acid bacteria, acetic acid bacteria, and yeast, with varying microbial composition depending on geographical origin. In the present study, we characterized the acetic acid bacterial population in Korean kefir by next‐generation sequencing‐based community analysis and isolated a novel acetic acid bacterial strain, Acetobacter fabarum DH1801. To evaluate its potential application in the food industry, the antimicrobial activity of A. fabarum DH1801 against seven foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Cronobacter sakazakii, Salmonella Enteritidis, enterotoxigenic Escherichia coli, and Shigella flexneri) was analyzed by growth curve analysis. Remarkably, the culture filtrate of the novel isolate inhibited the growth of all seven pathogenic bacteria in a dose‐dependent manner, which was superior to acetic acid solution of same pH value. Our findings suggest that the A. fabarum DH1801 strain forms a protective barrier during kefir fermentation against contamination by foodborne pathogens.

Qualitative Models and Quality Management of Probiotic Dairy Products Enriched with New Sources of Selenium

Dairy products enriched with functional ingredients and probiotic microorganisms are an important factor in ensuring the quality of life of the population. Since the authors have developed new cereal and collagen supplements for the enrichment of probiotic dairy products with bioavailable selenium, this study aims to justify new probiotic products formulation, to develop the block diagram of its production with selenium-containing additives as a basis for HACCP system introduction as a safety tool of new probiotic products (PP). For the quality characteristics of PP the main groups of indicators: microbiological, organoleptic, physico-chemical indicators and functional properties were selected. The quality index of the developed PP with selenium-containing cereal and collagen additives was 0.83 and 0.87, respectively. Based on the preferred consumer, chemical composition, taste characteristics and influences on the content of solids, proteins, fats and carbohydrates, the dosage of fruit filler in the formulation of PP in the amount of 8-10% is reasonable. Critical control points of PP production were determined; critical limits, corrective actions and monitoring procedures for each critical control points were established; verification procedures were also discussed for HACCP plan implementation.

High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products.

High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy products, due to its ability to inactivate pathogenic microorganisms and enzymes. In addition, it can result in physical and chemical alterations in the products and has impact on the probiotic viability and metabolic activity. This review provides an overview of the effects of HIUS on dairy products manufactured with probiotics and prebiotics. Furthermore, it presents perspectives of HIUS application on paraprobiotics and postbiotics products. HIUS has been proven to be a potential technology and its application to fermented dairy products can result in shorter processing time, increased probiotic viability, and products with low lactose content, higher oligosaccharides concentration, less undesirable taste (lower propionic and acetic acids content) and reduced ingredients (no need of prebiotic addition or β-galactosidase inclusion). In cheeses, HIUS can reduce the ripening time and accelerate proteolysis, resulting in products with better sensory, textural and nutritional (bioactive peptides) characteristics. Furthermore, it can change the prebiotic structure, facilitating the access for the probiotics. The impact of the HIUS is highly dependent on the process parameters (frequency, power, processing time, pulse mode and duration), type of probiotic culture and food composition. Therefore, HIUS process parameters must be precisely quantified and controlled. The HIUS can also be applied to the inactivation of probiotic cultures and development of paraprobiotic products or to the improvement in the production of soluble factors (postbiotics) with health effects. Further researches should be conducted to evaluate the efficiency of this methodology in the cases of paraprobiotic and postbiotic products.

Survival, metabolic status and cellular morphology of probiotics in dairy products and dietary supplement after simulated digestion

Abstract The objective of the present study was to compare the effect of dairy matrices (fermented milk and ice cream) and a dietary supplement containing the same amounts of inulin and the same viable counts of Lactobacillus acidophilus and Bifidobacterium animalis on the survival of probiotics when submitted to simulated digestion. The survival was evaluated by plate counts in MRS agar, the metabolic status by flow cytometry and the cell morphology by scanning electronic microscopy. The percentages of live cells observed by flow cytometry and by plate counts were higher in the fermented milk when compared with the other products (p

New selective media for isolation and enumeration of Lactobacillus rhamnosus and Streptococcus thermophilus

To improve the quality and function of fermented products, Lactobacillus rhamnosus and Streptococcus thermophilus are often used together. However, it was found that MRS agar medium was not efficient in distinguishing between L. rhamnosus LV108 and S. thermophilus grx02. Several modified MRS agar media were investigated in this study. MRS agar supplemented with sodium acetate could not inhibit the growth of S. thermophilus grx02. Though S. thermophilus grx02 did not grow on low pH MRS (pH 5.0), L. rhamnosus grew slowly on this medium, and its CFU count was lower than that on MRS. MRS without glucose (Gly-MRS) didn’t support the growth of S. thermophilus, but L. rhamnosus could produce well-defined colonies as it did on MRS, which were not influenced by the growth phases or culture media for the tested strains. In addition, when cocultured with L. rhamnosus LV108, the viable count of S. thermophilus grx02 could be enumerated by controlling the culture time on LM17. By restricting the carbon source and culture time, mixtures of L. rhamnosus LV108 and S. thermophilus grx02 could be enumerated rapidly and easily in 48 h (minimum 36 h), which could benefit the development, production and storage of probiotic dairy products containing these two species.

A review on probiotic dairy products and digestive health

A review on probiotic dairy products and digestive health

Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt

In this work, a new encapsulating matrix, alginate–goats’ milk–inulin, was used to encapsulate Bifidobacterium animalis subsp. lactis BB‐12. The addition of inulin resulted in capsules with a compact structure, and a higher probiotic cell count under simulated gastrointestinal conditions and in probiotic goats’ milk yoghurt during refrigerated storage. Encapsulation of the probiotic bacteria led to slower post‐acidification yoghurts. The results of this study showed that the alginate–goats’ milk–inulin matrix has potential to be used as a new encapsulation material to encapsulate probiotics for use in goats’ milk‐based probiotic fermented dairy products, avoiding the cross‐contamination caused by using capsules based on cows’ milk.

Effect of Pufa Substrates on Fatty Acid Profile of Bifidobacterium breve Ncimb 702258 and CLA/CLNA Production in Commercial Semi-Skimmed Milk

Current research on lipids is highlighting their relevant role in metabolic/signaling pathways. Conjugated fatty acids (CFA), namely isomers of linoleic and linolenic acid (i.e. CLA and CLNA, respectively) can positively modulate inflammation processes and energy metabolism, promoting anti-carcinogenic and antioxidant effects, improved lipid profiles and insulin resistance, among others. Bioactive doses have been indicated to be above 1 g/d, yet these cannot be achieved through a moderate intake (i.e. 1–2 servings) of natural sources, and certain CLA-containing products have limited commercial availability. Such handicaps have fueled research interest in finding alternative fortification strategies. In recent years, screening of dairy products for CFA-producing bacteria has attracted much attention and has led to the identification of some promising strains, including Bifidobacterium breve NCIMB 702258. This strain has shown interesting producing capabilities in model systems as well as positive modulation of lipid metabolism activities in animal studies. Accordingly, the aim of this research work was to assay B. breve NCIMB 702258 in semi-skimmed milk to produce a probiotic fermented dairy product enriched in bioactive CLA and CLNA. The effect of substrates (LA, α-LNA and γ-LNA) on growth performance and membrane fatty acids profile was also studied, as these potential modifications have been associated to stress response. When tested in cys-MRS culture medium, LA, α-LNA and γ-LNA impaired the fatty acid synthesis by B. breve since membrane concentrations for stearic and oleic acids decreased. Variations in the C18:1 c11 and lactobacillic acid concentrations, may suggest that these substrates are also affecting the membrane fluidity. Bifidobacterium breve CFA production capacity was first assessed in cys-MRS with LA, α-LNA, γ-LNA or all substrates together at 0.5 mg/mL each. This strain did not produce CFA from γ-LNA, but converted 31.12% of LA and 68.20% of α-LNA into CLA and CLNA, respectively, after incubation for 24 h at 37 °C. In a second phase, B. breve was inoculated in a commercial semi-skimmed milk with LA, α-LNA or both at 0.5 mg/mL each. Bifidobacterium breve revealed a limited capacity to synthesize CLA isomers, but was able to produce 0.062–0.115 mg/mL CLNA after 24 h at 37 °C. However, organoleptic problems were reported which need to be addressed in future studies. These results show that although CFA were produced at too low concentrations to be able to achieve solely the bioactive dose in one daily portion size, fermented dairy products are a suitable vector to deliver B. breve NCIMB 702258.

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

A probiotized juice may be an advantage as it provides an alternative to probiotic dairy products. In addition, the use of agricultural residue to supplement a probiotic juice may be a solution for overproduction of this organic material. Many studies have been developed with fruit residues; however a definitive solution to this environmental problem has not yet been established. Therefore the objective of this study was to propose a probiotized juice using lactic bacteria that, besides functioning as starter culture, has a potential biopreservative action and provide suitable stability for the final product. A fermented beverage was formulated using commercial grape juice, Vitis vinifera Pinot noir grape pomace and lactic bacteria. Pathogenic strains were used to simulate a microbial contamination. The procedures were carried out according to the American Public Health Association and the results were expressed in media with standard deviation using statistical analyses performed by Prism. Lactic bacteria showed a cell growth around 4 log CFU/ml. There was a significant decrease in pH values (p < 0.05) when pure grape juice was fermented. The grape juice supplemented with grape pomace from white winemaking was able to induce a higher growth of lactic bacteria population during fermentation, around 1 log cycle CFU/mL, comparing to juice without supplementation. The beverage containing grape juice, water and pomace also presented growth on lactic bacteria population but Lactobacillus rhamnosus reached a higher concentration, of approximately 108 CFU/ml after 12 hour of fermentation. This was also observed when beverages were stored, only L. rhamnosus remained viable for ten days at 10oC. For all beverage samples contaminated with pathogens, the lactic bacteria population remained around 2 log CFU/g above the added pathogen population, and the final probiotic population was above 108 CFU/mL, but L. rhamnosus wasn`t able to reduce significantly pathogenic strains, however a bacteriostatic effect was observed. A probiotic grape juice supplemented with pomace was produced with viable probiotic cell during 12 hours fermentation and stored for 10 days under refrigeration temperature. And a potential bacteriostatic effect against food pathogens was observed.

A practical guide for probiotics applied to the case of antibiotic-associated diarrhea in The Netherlands

BackgroundAntibiotic-associated diarrhea (AAD) is a side-effect frequently associated with the use of broad spectrum antibiotics. Although a number of clinical studies show that co-administration of specific probiotics reduces the risk for AAD, there is still unclarity among healthcare professionals on the recommendation of probiotic products. This paper aims at a practical guide to inform healthcare professionals, patients and consumers about the exact product characteristics of available probiotics with a proven efficacy to prevent AAD.MethodsThe workflow in this paper includes three consecutive steps: 1) systematic review of relevant clinical studies for effective probiotics by a meta-analysis, 2) compilation of a list of available probiotic products, and 3) recommendation of probiotic products that match effective formulations. Our systematic review on the efficacy of probiotics for the prevention of AAD included only studies with randomized, double blind placebo-controlled trials, a clear definition of antibiotic associated diarrhea, and a probiotic administration regime for at least the duration of the antibiotic therapy.ResultsUsing our inclusion criteria, we selected 32 out of 128 identified trials and pooled the results of these studies for each specific dairy product and food supplement. The results indicate a total of seven single or multiple-strain formulations favoring the probiotic treatment group, with the strain Lactobacillus rhamnosus GG being the most effective [relative risk ratio of probiotic versus placebo 0.30 (95% CI 0.16–0.5)]. We selected products for recommendation from a compiled list of all probiotic dairy products and food supplements available in The Netherlands and categorized them into groups of products showing effects against the incidence of AAD in at least one, two or three independent clinical studies. We excluded all products which did not unambiguously declare on the label the specific probiotic strain(s) and the number of colony forming units.ConclusionHere we present a practical guide that informs healthcare professionals and patients on the availability of probiotic products with a proven efficacy for the prevention of AAD.

Development of probiotic yogurt by incorporation of milk protein concentrate (MPC) and ‎microencapsulated Lactobacillus paracasei ‎ in gellan-caseinate mixture

PurposeThe purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.Design/methodology/approachL. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).FindingsThe results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.Practical implicationsThe findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.Originality/valueThis study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

Antimicrobial Effect of Lactobacillus as a Probiotic Isolated from Yoghurt Products Against Staphylococcus aureus and Escherichia.coli

Probiotic bacteria using in commercially produced foods are at most members of the genera Lactobacillus and Bifidobacterium. This research was aimed to study the antimicrobial effect of lactobacillus bacteria as probiotic against some pathogenic bacteria, strains of lactobacillus bacteria were isolated from two types of yoghurt in Baquba city, Iraq . Total of 60 yoghurt samples from 2 origins (30 locally and 30 commercial produced yoghurt) were used to isolate probiotic bacteria which were identified phenotypically and biochemically. 30 (100%) of locally produced yoghurt samples include with probiotic bacteria while 12 (40%) commercially types of yoghurt samples were contained with probiotic, the method of modified agar overlay was used to determine the antibacterial activity among the lactobacillus isolates. Results indicated spectrum of their antibacterial effects which were varied against the selected pathogenic bacterial isolates (Staphylococcus aureus and Escherichia.coli ). The results of this study encourage people to consume more probiotic dairy products instead of using antibiotic drugs as prophylactics which lead to health problems also encourage local industry for producing bioyoghurt products.

Production of fermented skim milk supplemented with different grape pomace extracts: Effect on viability and acidification performance of probiotic cultures

The addition of polyphenolic compounds to probiotic dairy products has been proposed as a promising strategy to enhance the beneficial health effects of milk-derived functional foods. In this study, probiotic fermented skim milk was supplemented with pomace extracts obtained from Pinot Noir, Freisa, Croatina and Barbera grape varieties. Regarding acidification kinetics, the addition of Pinot Noir extract increased the maximum acidification rate (Vmax) of skim milk by 39.4% compared with control (no pomace extract supplementation). The time required to complete the fermentation (tpH4.5 = 3.5 h) was shortened when grape pomace extracts were added to the fermented skim milk. It was also observed that after 28 days of storage at 4 °C, polyphenolic compound supplementations had a positive effect on cell viability of both Streptococcus thermophilus and Lactobacillus acidophilus. The concentration of polyphenols was also determined in the fermented skim milk samples. These results suggest that Streptococcus thermophilus and Lactobacillus acidophilus can metabolize the supplemented polyphenols, although not all to the same extent. Moreover, this study demonstrates the feasibility of adding phenolic compounds to probiotic products in order to further improve their functional health properties.

Determinants of Consumption and Willingness to Pay for Fermented Probiotic Dairy Products in Metropolitan Delhi

The present study attempted to explain the factors which influenced the per capita consumption of fermented probiotic dairy products, using primary data collected from various locations of Metropolitan Delhi. The data for the study was collected by direct personal interview method based on a well-structured schedule. The data on customers ’willingness to pay for prominent and popular ones were collected from 250 respondents based on the socio-demographic information of the household. To carry out the functional analysis, Tobit regression model was selected for knowing about the determinants of the consumption pattern of fermented probiotic dairy products. The study revealed that the Marginal Willingness to Pay (WTP) of the respondents for Probiotic Drink is highest at a price of 22, for a quantity of 80 ml when purchased from Supermarkets and with a health claim of improving digestion. The most important factors determining the consumers ’willingness to pay are governed by the product's purchase location followed by health claims. The Marginal WTP of the respondents for Probiotic Dahi is highest at a price of 25, for a quantity of 200 g when purchased from local shops and with a health claim of the immune booster. The most important factors determining the consumers ’willingness to pay are governed by the product's purchase location followed by prices. The results of the analysis revealed that income, occupation and food habit of the respondents have the significant influence on monthly per capita consumption of fermented probiotic dairy products.

Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried under different temperatures (10–60 °C), with or without application of ultrasound. The viability of Lactobacillus casei in the dried apple snack was evaluated studying the effects of drying conditions and ultrasound application (as a drying enhancing technology). A mathematical model was developed to predict the drying kinetics and the inactivation of Lactobacillus casei. Drying and microorganism inactivation rates increased with increasing process temperature and with ultrasound application. The concentration of probiotics in the apple snacks was similar to the concentration of microorganisms in commercial probiotic dairy products when the apples were dried at 60 °C or when ultrasound-assisted air-drying was applied, thus proving that the production of dried probiotic apple snacks is possible and technically viable.