Probiotic Dairy Research Articles

The impact of alternative nitrogen sources on the growth and viability of Lactobacillus delbrueckii ssp. bulgaricus.

In this study, we developed and optimized a growth medium using various nitrogen sources for the cultivation of Lactobacillus delbrueckii ssp. bulgaricus, a probiotic and essential dairy starter culture. The composition of de Man, Rogosa, and Sharpe (MRS) culture medium was modified, and the nitrogen content was replaced by alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT, and X-Seed Carbo Max (Ohly GmbH) in various blends of 5 and 10 g/L. Results showed that bacterial growth was significantly higher when the nitrogen source blend of 10 g/L of KAT and 10 g/L of Carbo Max [KCMax (10/10)] was used. The optical densities of the Lb. bulgaricus strains were significantly higher in the KCMax (10/10) medium than in the MRS medium. There was no significance in bacterial counts for both the MRS and the KCMax (10/10) medium, and all bacterial counts were estimated at 8 log cfu/mL. The buffering capacity of the KCMax (10/10) medium was also tested and supplemented with l-histidine and was significantly higher than that of the MRS control medium. KCMax (10/10) also supported the freeze-stability and viability of the Lb.bulgaricus cells during freezing and freeze-drying operations. Our results suggest that the alternative nitrogen sources X-Seed Nucleo Max, X-Seed KAT and X-Seed Carbo Max can substantially support the growth of lactic acid bacteria as demonstrated with Lb. bulgaricus. These alternative nitrogen sources could thus be recommended for lactic acid bacteria fermentation and for the cultivation of dairy starter cultures.

Probiotic dairy products and consumption preferences in terms of sweetness sensitivity and the occurrence of childhood obesity.

Fermented dairy products such as yogurt contain many bioactive compounds. In addition, probiotic yogurts are an invaluable source of probiotic bacteria and are a group of probiotic products best accepted by children. There is plenty of research indicating an interdependence between yogurt consumption, body mass index, and adipose tissue percentage, which suggests that yogurt consumption may contribute to reducing the risk of becoming overweight or obese. In turn, the occurrence of overweight and obesity may be accompanied by a reduced sensitivity to sweetness, which modifies food preference selection and acceptance, including with yogurt. This study aimed to assess the preferences and consumption of yogurt in terms of sensitivity to recognize sweetness and obesity in a group of 7–9-year-old children. Body mass index and adipose tissue percentage obesity indicators were determined, and the frequency of fermented milk product consumption was assessed about the results of the sweetness recognition test as well as yogurt preferences. There was no significant relationship between body weight and the frequency of fermented milk product consumption. Correlations were found between the values of body mass index and the ability to recognize sweetness, which was significantly better recognized by underweight children or at normal body weight, moreover, those children with a higher ability to recognize sweetness significantly more frequently preferred plain unsweetened yogurt.

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 109/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders.

Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations

BackgroundThe commercial cultured milk drinks contain either single or mixed probiotic species and supply in different serving sizes. It is known that different combinations of probiotics might provide the various products’ quality in terms of nutritional value during their manufacturing process. However, a lack of information about probiotic viability and physicochemical properties of the opened fermented products for continuous fermentation leads to the driving force in conducting this study. Therefore, four locally available cultured milk drinks (branded Y, F, N and V) with 20 bottles each were aseptically transferred into their respective sterile containers and stored at 4 °C, 25 °C and − 20 °C for 1–13 days. Then, the viable cells were quantified using the drop plate method on de Man, Rogosa and Sharpe (MRS) agar. The pH change was investigated using the calibrated pH meter, and the Enzytec D-/L-Lactic acid kit determined the content of D-lactic acid via spectrophotometer. Eventually, the data were analysed using the statistical tool.ResultsThe viability of probiotics in brands Y and V was significantly increased even when stored at − 20 °C and 4 °C with at least 1 log CFU/mL increment. The proliferation of probiotics was moderately influenced by the pH of the opened cultured milk. High content of D-lactate was found in Y- and F-branded products after 13 days of storage. The Y-branded cultured milk drink had the highest content of D-lactate with 0.52 g/L and 0.40 g/L when stored for 13 days at room temperature and 4 °C, respectively.ConclusionsThis study sheds light on the necessity to elucidate the properties of opened probiotic beverages over time, especially when bottled in large quantities. This allows some improvement steps.

INFLUENCE OF CONSUMPTION OF PROBIOTIC DAIRY YOGURT ON GUT MICROBIOME STRUCTURE

This study shows the potential of probiotic dairy product to modulate the gut microbiota. The effect of the product on the intestinal microflora was determined by examining the fecal microflora of rats before and after 4 weeks of adding a fermented milk probiotic product to the diet. Structural changes in the faecal microflora were studied on the basis of sequencing V1-V3 hypervariable target region 16S rRNA gene. Sequencing results showed a decrease in microbiota biodiversity after taking a probiotic product. Nevertheless, enrichment of the microflora with butyrate-producing microorganisms Lachnospiraceae, Ruminococcaceae, Lactobacillales and depletion of Porphyromonadaceae, Eggerthella, Romboutsia, Fusicatenibacter and Bacillus, which are not belong to the order Lactobacillales.

Effect of Probiotic Dairy Consumption on Obesity and Overweight: A Systematic Review and Meta-Analysis

Effect of Probiotic Dairy Consumption on Obesity and Overweight: A Systematic Review and Meta-Analysis

Functional Fermented Probiotics, Prebiotics, and Synbiotics from Non-Dairy Products: A Perspective from Nutraceutical.

The current trend of health-conscious consumers and healthy food habits prompts researchers to explore developing food products with synbiotic benefits. Synbiotic foods have gained popularity in recent years due to their functional, nutritional, physiological, and therapeutic characteristics. Lactose intolerance, dyslipidemia, and allergic milk proteins become the barriers in the development of dairy probiotics. The present scenario of an increase in the demand for vegetarian products leads to a rise in the consumption of non-dairy probiotics. Prebiotics like, resistant starch, inulin, and polyphenols are selectively used by gut microbiota to enhance the selection and colonization of probiotics bacteria. Probiotic's action mechanisms include the production of bacteriocins, peptides, short-chain fatty acids, amino acids, vitamins, and other metabolites. Therefore, this review article explores the alternative sources of probiotics so it will help to an understanding of non-dairy based functional fermented foods for both pro and prebiotics. Dietary fibers in vegetables, fruits, and cereals are one of prospective prebiotics and highlighted the various methods for making non-dairy synbiotics based on dietary fibers, such as microencapsulation, freeze-drying, and spray drying is also addressed.

Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese.

Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized L. lactis cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.

Knowledge and attitude of adolescents on probiotic foods and their consumption

The steady increase in awareness on healthy nutrition today coupled with the wish to keep the immune system strong has seen individuals turn to nutritional supplements and functional foods. Even though there has been a rapid increase in the production of probiotic products, no study has examined what adolescents know about probiotic dairy products, their attitude, or their consumption of the product. The present work therefore aimed to examine the consumption of probiotic foods among adolescents, and to investigate their knowledge of probiotics. The present work was conducted in four secondary schools located in three central districts of Ankara, and one central district of Istanbul in Turkey, involving 2,369 students attending the sixth, seventh, and eighth grades. The scores of female and male adolescents who wanted to add probiotics into beverages were 44.4 and 55.6%, respectively. A statistically significant difference was observed in the demand for the addition of probiotics by gender (p < 0.01). The mean scores of sixth, seventh, and eighth grade students for the statement “probiotic foods are rich in nutrients” were M = 4.08, 3.97, and 3.90, respectively, with a statistically significant difference (p < 0.05). Recent studies also have proven the positive effect of probiotics consumption on diseases specifically seen in children such as infectious diarrhoea, antibiotic-associated diarrhoea, necrotising enterocolitis in very low birth weight infants, and childhood atopy.

Probiotics dairy drink for patients with Galactosemia

Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.

Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium.

This study aimed to develop fortified dairy desserts containing Lactobacillus casei and evaluate the physicochemical, sensory, and microbiological characteristics of the product during 28days of storage. Seven dairy desserts were formulated by date extract (8%), whey protein (1.56%), inulin (4%(, folic acid (0.00066%), vitamin D (0.002%) and gluconate calcium (0.66%). The addition of date extract and inulin increased total solids while whey protein incorporation into dairy desserts led to the improvement of protein and phosphorous content. Furthermore, all fortified dairy desserts showed higher antioxidant activity and total phenolic content. Fortification of dairy desserts had no negative effect on the sensory acceptability and syneresis was not observed. In addition, the pH reduction and increased acidity did not adversely affect the count of L. casei, which remained above 8 log CFUg-1 during storage. Consequently, the fortified dairy dessert developed in this research is an innovative food product with good acceptability and high nutritional quality.

Impact of coffee silverskin on in vitro viability of kefir culture during storage

Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0%) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 and 82.37-92.44% respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.

FERMENTED FOOD PRODUCTS USING SEA BUCKTHORN FRUIT. OVERVIEW

Herbal raw materials are a unique source of biologically active substances that are of particular value in the treatment of various diseases. Sea buckthorn is one of the most famous and widespread medicinal plants, widely grown in the United States, Europe, Asia, the Russian Federation and the Republic of Belarus. Information on the phytochemical composition of fruits is quite fully covered in the scientific literature. Sea buckthorn fruits are rich in essential nutrients and biologically active substances, but remain less in demand. Thus, it is important to study and implement new ways of processing sea buckthorn fruits that can contribute to the development of new functional foods and attract the attention of consumers to these products. This review summarizes studies on the development of food products using sea buckthorn fruits and lactic acid bacterial cultures. Particular attention is paid to the process of malolactic fermentation and its influence on the content and profile of organic acids and polyphenols in the juice of sea buckthorn fruits, it is shown what changes in antioxidant properties and organoleptic characteristics occur. The role of sea buckthorn fruits and their components in the development of new probiotic dairy and non-dairy products is considered.

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme.

A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types, and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol, and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli, and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 106 colony-forming units/g at the end of their shelf life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes.

The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep's Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus.

The global market for sheep's milk and its products is increasing due to higher demand for cheese and traditional dairy products, and as a novelty, sheep's milk is an ingredient in infant formulas and nutraceuticals. The aim of this study was to determine the properties of fermented sheep's milk, which combines probiotic benefits with increased dietary fiber content. The influence of the applied dose of chokeberry fiber on the growth of living cells of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented sheep's milk was also evaluated. Sheep milk with the addition of 0% (control sample), 1.5%, and 3.0% chokeberry fiber was fermented by two different probiotic monocultures L. acidophilus and L. rhamnosus. In the fermented milk, pH value, syneresis (%), color, and texture were determined. Furthermore, the microbiological analysis and an organoleptic evaluation were performed. With the increasing dose of chokeberry fiber, the pH value decreased already before the fermentation process. After fermentation, the milk's pH values with fiber were still lower than those in the control sample. Presumably, more acidic metabolites were produced by L. acidophilus, causing a more intense reduction of the pH value than L. rhamnosus both in control milk and in milk with the addition of fiber. The addition of chokeberry fiber affected the stimulation of the growth of both types of bacteria. In the milk sample without fiber addition, a more significant number of viable cells were counted for L. acidophilus by 0.5 log CFU g−1 more than the milk fermented with L. rhamnosus. Furthermore, in milk fermented by L. acidophilus with 1.5% chokeberry fiber (LA1), the number of viable bacterial cells was higher than that in milk fermented by L. rhamnosus with the same addition of fiber (LR1). However, in sample LA3, the number of viable bacterial cells was lower than that in sample LR3. Tested fermented sheep milk met the Recommendation of the International Dairy Federation's requirements regarding the number of live bacterial cells for dairy probiotics. The addition of chokeberry fiber increased syneresis in each fermented milk group, regardless of the bacteria used for fermentation. Moreover, the use of fiber caused a significant reduction in brightness L∗, an increase of red color, and a decrease of yellow color. Milk fermented with L. acidophilus was characterized by a harder gel, compared to their analogues fermented with L. rhamnosus. The addition of fiber intensified the sour taste and the taste of the additive in both types of fermented sheep milk.

Oat bran fortified raspberry probiotic dairy drinks: Physicochemical, textural, microbiologic properties, in vitro bioaccessibility of antioxidants and polyphenols

In this study, it was aimed to determine the effects of oat bran, which is a good source of dietary fiber, on L. acidophilus, L. casei and B. lactis viability, physicochemical, textural, sensorial properties, total phenolic compound and antioxidant activity with DPPH, CUPRAC and ABTS method of probiotic dairy drinks. In addition, the effects of in vitro gastrointestinal digestion on bioaccessibility of phenolic and antioxidant compounds were investigated. Oat bran only significantly increased B. lactis viability. There were no significant differences on viscosity, water holding capacity and antioxidant activity of samples during the 21 day of storage period. Oat bran did not significantly affect the total phenolic compound and antioxidant activities of samples. After in vitro gastrointestinal digestion, the total phenolic compounds of all samples increased (p<0.05). While the total phenolic compound recovery value after in vitro digestion was quite high (109–192%), bioaccessibility of antioxidant compounds varied according to the antioxidant activity method. In conclusion, although oat bran did not show the expected effects on probiotic dairy drinks, the use of oat bran together with raspberry did not have a negative effect on probiotic drinks and they can be consumed as a functional food with good antioxidant properties in diet.

Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

BackgroundPrevious studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs).MethodsPubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP.ResultsA total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96).ConclusionsConsumption of PFDP is a potential dietary approach for the prevention of RTIs.

Current Trends in Non-Dairy Probiotics and Their Acceptance among Consumers: A Review

Probiotics are defined as formulations of live microorganisms that exert health benefits mainly through their action on gut and gastrointestinal tract when consumed in vital amounts. Consumers have become more health conscious now and they are searching for health probiotic equivalents. Looking upon the health benefits conferred by probiotics, the present review emphasizes the recent developments and commercialization of non-dairy probiotic products in different forms worldwide. Dairy probiotics are known to induce allergy and intolerance to lactose among the consumers. The chief benefits of non-dairy beverages specifically fruit juices are their nutritional values, flavor and refreshing quality. The diverse food mediums of dairy food carriers are the major limitations for the survival of the probiotics whereas the probiotic strains from non-dairy sources are acceptable. In addition to the viability of the probiotics used in fermented products of non-dairy origin, functional and technological characteristics are tremendously vital to get modest benefits in the global market.

Salivary biomarkers of stress and inflammation in first graders in Côte d′Ivoire: Effects of a probiotic food intervention

This semi-randomized controlled trial examined the effects of a probiotic food supplement on cortisol and C-reactive protein (CRP) in a sample of 262 four-to seven-year-old children (56% girls) in two economically-disadvantaged schools in an urban setting in Côte d′Ivoire. For one semester, children in one school were randomized to receive a probiotic (N = 79) or placebo (N = 85) fermented dairy food each day they attended school; one child (due to medical reasons) and all children in the other school (N = 98) continued their diets as usual. Children provided two saliva samples at 11:30 on consecutive days at the end of the study. Analyses revealed that the probiotic group had lower cortisol than the placebo or diet-as-usual groups (p = .015); CRP levels were comparable across groups (p = .549). Exploratory analyses suggested that dose and regularity of consumption may impact the biomarkers as well. This study provides the first evidence that a probiotic milk product may lower cortisol in a sample of young, economically-disadvantaged children.