Probiotic Fermented Dairy Products Research Articles

The Development and Adaptation of a Predictive Model of Full-Factor Optimisation of the Basic Probiotic Fermented Dairy Product Technological Process

Introduction: In the conditions of rapidly developing markets and the increasing needs of the population for new types of products with long shelf life, there is a need to expand their range, further improve their quality and biological value, and modernize traditional technologies. The main means of achieving these goals is to increase the efficiency and quality of scientific research and accelerate the introduction of scientific achievements in industry. The latter will make adjustments to accelerate the development of effective technologies of whole-milk products. The use of new methods of experiment planning in order to optimize technological processes will reduce the duration of research on the creation of new types of products.Purpose: The article is devoted to the research related to the development and adaptation of a predictive (mathematical) model for optimization of the technological process of probiotic fermented dairy product production. This approach will allow to ensure the design of a certain set of formulations for probiotic fermented dairy product, in which the relative biological value (RBV) will correspond to the maximum value at satisfactory given process parameters.Materials and Methods: The objects of research were: probiotic fermented dairy product manufactured in accordance with the developed mathematical model of the process. The search of specialized literature was carried out using electronic databases: E-library, Scopus, MDPI, Science Direct. Mathematical processing of experimental data for the development of the probiotic fermented dairy product model was carried out using Microsoft Excel 2010 (Microsoft Corporation, Ink.) with the "Solution Search" add-in, as well as specialized software packages TableCurve 2D v.5.01 (SYSTAT Software, Ink.) and Wolfram Mathematica 10.2 (Wolfram Research, Ink.).Results: A mathematical model for optimization of the technological process of probiotic fermented dairy product production was developed. A full-factor experiment (FFE) was conducted, in which the mass fraction of sucrose ( , %) and fat-protein index (r) - the ratio of the mass fraction of fat to the mass fraction of protein in the normalized mixture in the intervals from 0 to 10 and from 0 to 1.5%, respectively, were taken as independent factors. RBV was taken as the resultant factor. Based on the results of the research, a refined mathematical description of the dependence of RBV indicator on the mass fraction of sucrose and fat-protein index was obtained. The set of data on the influence of the mass fraction of sucrose on the dynamics of local maximum of RBV and the dynamics of the corresponding values of the mass fraction of fat showed that the maximum of RBV equal to 244.866% corresponded to the mass fraction of sucrose equal to 7.31%. The latter corresponded to the optimum fat-protein index of 1.241. In order to ensure maximum RBV, the lower limit of the mass fraction of fat had to correspond to 3.475%. The analysis of the FFE data showed the presence of additional corrective factors of RBV indicator dependence on fat and protein mass fraction indices. To refine the developed model taking into account additional factors, a correction factor (Q) was introduced into it.Conclusion: Approbation of the optimization model of the technological process of probiotic fermented dairy product production and the obtained mathematical dependencies can serve as a criterion for the formation of a set of formulations for the production of sugar-containing fermented dairy products with a high potential of relative biological value. It should be taken into account that the definition area of this approach is limited in terms of mass fraction of fat in the range from 0.06 to 4.84% and mass fraction of protein - from 2.8 to 3.9%. With this approach (model development) it is possible to analyze promising modes for the studied process, which in real conditions at the experimental stage are not always possible to obtain. The development of this model will significantly reduce the duration of research on the optimization of the technological process.

On the Development and Adaptation of a Predictive Model of Full-Factor Optimization of The Basic Probiotic Fermented Dairy Product Technological Process

The purpose of building a predictive model for optimization of technological processes probiotic fermented dairy product.

Lactobacillus fermentum (MTCC-5898) based fermented whey renders prophylactic action against colitis by strengthening the gut barrier function and maintaining immune homeostasis.

Nutritional intervention using probiotic fermented dairy product has emerged as a promising prophylactic strategy to curb inflammatory bowel diseases. Under present investigation, the potential of fermented whey prepared with probiotic Lactobacillus fermentum (LF:MTCC-5898) was investigated on dextran sodium sulfate (DSS) induced impaired intestinal barrier function in mice. Probiotic fermented whey (PFW) consumption improved the symptoms of colitis-associated with intestinal inflammation by significantly (p<0.01) diminishing the percent loss in body weight, disease activity index and spleen index with improved colon length besides hematological and histopathological score. Likewise, pre-treatment with PFW improved the barrier integrity (p<0.01) in contrast to leaky condition induced by DSS administration which increased the FITC-dextran permeability across gut epithelium. PFW consumption also provided the gut immune protection through significantly increased (p<0.05) TLR-2 expression and stimulated T-regulatory response by producing TGF-β (p<0.01) and, potently suppressed (p<0.01) inflammatory response (TNF-α, IL-4 and C-reactive protein). Further, PFW intake significantly enhanced (p<0.05) immunoglobulin (sIgA) secretion and concomitantly restored the Occludin, ZO-1 (p<0.01) and Claudin-1(p<0.05) transcriptional expression as compared to colitis mice. Additionally, immune-fluorescence further established the presence of intact actin cytoskeleton and tight junction proteins (claudin-1, occludin and ZO-1) after PFW consumption. Thus, PFW rectified the impaired and leaky barrier junctions not only through modulation of transcriptional expression of tight junction genes but also with reduced secretion of inflammatory mediators and helped in ameliorating the colitis. Hence, probiotic fermented whey prepared with L.fermentum (MTCC-5898) could be used as potential prophylactic functional food in the prevention of gut ailments.

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.

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.

Evaluation of indigenous lactic acid bacteria of raw mare milk from pastoral areas in Xinjiang, China, for potential use in probiotic fermented dairy products

In the present study 114 lactic acid bacteria strains, isolated from raw mare milks from pastoral areas for ethnic minorities in northwest China, were screened for probiotic traits, and their characteristics were compared with those of Lactobacillus rhamnosus GG, a commercial strain. Among the 114 strains identified, the most common species was Pediococcus pentosaceus (n = 52), followed by Leuconostoc lactis (n = 35), Lactobacillus helveticus (n = 7), Lactobacillus plantarum (n = 6), Lactobacillus kefiri (n = 5), Lactobacillus curvatus (n = 4), Lactobacillus paracasei (n = 3), and Lactococcus garvieae (n = 3). Based on acid and bile salt tolerance, 15 strains were further selected. All selected strains were subjected to a series of in vitro tests to assess their technological properties, including cell surface hydrophobicity (13.6-56.2%), autoaggregation ability (9.26-38.30%), coaggregation ability, and heat and lysozyme survival rates (84.74-94.01% and 80.52-99.37%, respectively). In vitro antagonism showed that Lb. plantarum (M5-19, M8-60, M8-59) exhibited the most strong inhibitory activity against 7 tested pathogens. Moreover, antibiotic resistance and hemolytic activity were investigated for safety assessment. No strain exhibited hemolytic activity, and most of the strains were sensitive to a series of 14 antibiotics of clinical importance. Ultimately, the principal component analysis of all data obtained above showed that 2 Lb. plantarum strains (M8-59, M8-60) and Lb. paracasei M1-36 exhibited the best potential for their inclusion as adjunct functional cultures in local fermented dairy products.

Кисломолочные пробиотические продукты – пища или лекарство?

One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier function and the formation of optimal immune interactions. The most commonly used in human nutrition is a combination of bifidobacteria or lactobacilli with fructo-oligosaccharides in synbiotic products. It is important that the microorganisms are safe, stable in storage and able to survive in the gastrointestinal tract. The use of probiotic fermented dairy products has a positive impact on child health: it has anti-infectious and immunomodulatory effects, helps to normalize the gastrointestinal motility. These statements are confirmed by controlled studies in which children aged 8 to 18 months, recovering from acute respiratory disease, for which antibiotic therapy was prescribed, included in the diet drinking yoghurts enriched with Bifidobacterium lactis BB12 and inulin for 3 months. The inclusion of yoghurts in the children’s diet helped to normalize the intestinal microbiota composition after antibiotic therapy, as well as to strengthen the immune system by stimulating the synthesis of protective factors – secretory immunoglobulin A and lysozyme. Key words: fermented dairy products, child nutrition, probiotics, prebiotics, synbiotics, inulin, microbiota, functional foods, immune system, Bifidobacterium lactis BB12

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.

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.

Viability of Probiotic Bacteria during Refrigerated Storage of Commercial Probiotic Fermented Dairy Products Marketed In Jordan

Objectives: The study aimed to measure the viability of probiotic bacteria in different probiotic fermented dairy products marketed in Jordan during their shelf lives. Methods: Ten products which were all known commercial probiotic fermented dairy drinks were purchased from main market stores at 0 day of processing, and kept under 4oC for the assigned time intervals (1, 7, 14 day). These products included 7 stirred yogurt Activia, Activia low-fat, Actimel, Baladna, Acti-Yogho, Moffedo, and Vital, and 2 set yogurt (Activia - apricot and peach, Activia light – strawberry) and one stirred yogurt (Activia- stirred). Samples were tested for probiotic count at those intervals in an unopened refrigerated bottles. Sensory evaluation using hedonic scale was carried out on the above products in an unopened package at the same indicated intervals. Morphology of probiotic bacteria in commercial products was also confirmed microscopically.Results: The results of the viability of probiotic counts in log10 remaining above 7 log until the end of shelf life (14 d) except for four products including Moffedo, vital, Activia set yogurt light – strawberry, and Activia (stirred yogurt) which decreased to 3.4, 4.9, 5.0, and 5.0 respectively at the end storage period. The pH for all products until the end of the study were between 4.1- 4.5. The best average of all sensory characteristics using hedonic scale (8.3) was for Actimel, whereas the lowest (7.1) was for both Moffedo and Activia set yogurt- Apricot and peach.Conclusion: The counts of probiotic bacteria in fermented dairy products is not always above the therapeutic dose of 6.0 log cfu/g, which urge governmental authorities to establish a standard related to these products.

Fermented dairy productsin children’ diet: Preventive and therapeutic possibilities of their use

The article analyzes the preventive and therapeutic possibilities of using probiotic fermented dairy products (baby curds, yoghurts, biolacts) in children with various pathological conditions. It outlines their effect in preventing respiratory and intestinal infections in children of different ages. Incorporation of probiotic strains with proven efficacy (including those as probiotic fermented dairy products) into the combination treatment of pathological conditions associated with Helicobacter pylori is shown to significantly increase the efficiency of eradication therapy and to prevent the development antibiotic-associated diarrhea.

Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products

Incorporation of Spirulina platensis into Probiotic Fermented Dairy Products

589 Modulation of the Brain-Gut Axis After 4-Week Intervention With a Probiotic Fermented Dairy Product

589 Modulation of the Brain-Gut Axis After 4-Week Intervention With a Probiotic Fermented Dairy Product

A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

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A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

Influence of a Spirulina platensis Biomass on the Microflora of Fermented ABT Milks During Storage (R1)

The objective of this research was to investigate the effect of a cyanobacterial (Spirulina platensis) biomass on the microflora of a probiotic fermented dairy product during storage at two temperatures. Spirulina-enriched and control (plain) fermented acidophilusbifidus-thermophilus (ABT) milks were produced using a fast fermentation starter culture (ABT-4) as the source of Lactobacillus acidophilus (A), bifidobacteria (B), and Streptococcus thermophilus (T). Incubation took 6 h at 40°C. As for the cyanobacterial product, the S. platensis biomass was added to the process milk during stirring at pH 4.5 to 4.6. Thereafter, the ABTtype fermented milks were cooled to 25°C in ice water, filled into sterile, tightly capped centrifuge tubes, further cooled at 4°C for 24 h, and then stored either at 15°C for 18 d or at 4°C for 42 d. Microbiological analyses and acidity measurements were performed at regular intervals. Our results showed that the counts of the starter organisms were satisfactory during the entire storage period at both temperatures applied in this research. The S. platensis biomass had a beneficial effect on the survival of ABT starter bacteria regardless of storage temperature. Postacidification was observed at 15°C, whereas pH remained stable during refrigerated storage at 4°C. The abundance of bioactive substances in S. platensis is of great importance from a nutritional point of view because thus the cyanobacterial biomass provides a new opportunity for the manufacture of functional dairy foods.

Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products

Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.