Probiotic Fermented Milk Research Articles

Lacticaseibacillus rhamnosus Probio-M9: Impact on the metabolic profile of brown probiotic-fermented milk beverages during storage

Lacticaseibacillus rhamnosus Probio-M9: Impact on the metabolic profile of brown probiotic-fermented milk beverages during storage

Retraction Note: Improvement in Th1/Th2 immune homeostasis, antioxidative status and resistance to pathogenic E. coli on consumption of probiotic Lactobacillus rhamnosus fermented milk in aging mice.

Retraction Note: Improvement in Th1/Th2 immune homeostasis, antioxidative status and resistance to pathogenic E. coli on consumption of probiotic Lactobacillus rhamnosus fermented milk in aging mice.

Assessment of the Biological Activity of a Probiotic Fermented Milk Product with the Addition of Lactobacillus helveticus Cell-Free Supernatant

Products enriched with probiotic microorganisms have proven to possess immunomodulatory, antioxidant, hypo-cholesterolemic, hypotensive, and antimicrobial properties. Biologically active substances, which are by-products of microbial fermentation, have potential applications in various industries. Cell-free supernatants, depending on the microorganisms used and production conditions, can exhibit antimicrobial, antioxidant, bifidogenic, and other biological activities. This paper presents a study on the biological activity of a probiotic fermented milk product, supplemented with 0.01% lyophilized cell-free supernatant from Lactobacillus helveticus. The fermented milk product was developed based on a composition of Lacticaseibacillus rhamnosus F, Lactococcus cremoris CR201, and Propionibacterium shermanii E2. The research evaluated antimicrobial activity, Bifidobacteria growth stimulation, and the content of organic acids, amino acids, and B vitamins. It was found that adding lyophilized cell-free supernatant to the fermented milk product enhanced its biological activity. In particular, the experimental samples showed a threefold increase in vitamin B6 content compared to the control, reaching 22.412 μg/100 g. Additionally, the amino acid content in the experimental samples exhibited a significant increase of more than 100% in the essential amino acid tryptophan compared to the control. Notably, antimicrobial activity increased against several opportunistic strains. The experimental samples also showed a significant increase in lactic and formic acids, which may enhance the product’s inhibitory properties against pathogens. An increase in antioxidant activity was observed, potentially due to the higher content of tryptophan and vitamin B6. The positive effect of adding cell-free supernatant on the growth of Bifidobacteria was also demonstrated. Thus, the findings suggest that this cell-free supernatant can be recommended as an additive in the production of fermented milk products, food additives, dietary supplements, and animal feed.

Analysis of rebaudioside A in probiotic-fermented milk via quantitative nuclear magnetic resonance spectroscopy

Rebaudioside A is used in the food and beverage industries owing to its sweetness, even in extremely small amounts, as well as its natural origin. Liquid chromatography is commonly used to quantify rebaudioside A; however, it suffers from complicated sample pretreatment and time consumption. External-calibration quantitative nuclear magnetic resonance (qNMR) analysis of probiotic-fermented milk has thus far not been reported. Moreover, it involves more factors contributing to errors than internal standard approaches used in the official methods, such as those recommended by the International Organization for Standardization. In this study, we developed a method for quantifying rebaudioside A in probiotic-fermented milk using internal-calibration qNMR. This method entails a simple pretreatment step with dilution and solid-phase extraction, enabling rebaudioside A determination in five types of beverages including probiotic-fermented milk. The results revealed a recovery rate and relative standard deviation of 85.4–104 % and 1.57–4.09 %, respectively, satisfying the international guidelines. The working range of qNMR was 0.80–26.7 mg/100 g of product, and the analysis time was 10–20 min. Therefore, the proposed internal-calibration qNMR method facilitates easy, rapid, and accurate quantification of rebaudioside A in probiotic-fermented milk and is applicable for analyzing various other beverages and foods.

Efficacy of Lacticaseibacillus paracasei fermented milk on a model of constipation induced by loperamide hydrochloride in BALB/c mice.

Currently, most studies focus on the functions of probiotic-fermented milk, whereas there are relatively few studies on the function of postbiotic-fermented milk in relieving constipation. In this study, we aimed to assess the modulation of constipation symptoms and its mechanism of action by different concentrations of Lacticaseibacillus paracasei-fermented milk as a postbiotic in a loperamide hydrochloride-induced constipation model in BALB/c mice. By comparing the relevant indexes, colon histological analysis, gene expression level, and intestinal flora structure in the constipation model of mice, we found that high and ultra-high doses of fermented milk can effectively relieve constipation. Fermented milk effectively reduced defecation time, increased the rate of small intestinal propulsion in constipated mice, and alleviated colonic inflammation, safeguarding the normal function of the intestinal tract. In addition, it can regulate the intestinal flora, downregulate the abundance of Proteobacteria, upregulate the abundance of species of Firmicutes and Actinobacteriota, and improve the overall abundance level of intestinal flora in mice.

Exploring the dipeptidyl peptidase IV inhibitory potential of probiotic-fermented milk: An in vitro and in silico comprehensive investigation into peptides from milk of different farm animals.

Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, deficit of studies on fermentation as a mean to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results obtained suggested that goat milk consistently exhibited higher hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower DPP-IV-IC50 values 0.17, 0.12, and 0.25 µg/mL protein equivalent in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity with binding energies of -9.31, -9.18 and -8.9 Kcal·mol-1, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study, offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV.

The Effect of Probiotic Yogurt and Fermented Skim Milk Beverages on The Reduction of Streptococcus Mutans In Children's Dental Caries

The Effect of Probiotic Yogurt and Fermented Skim Milk Beverages on The Reduction of Streptococcus Mutans In Children's Dental Caries

Effects of Heat-Treated Lactobacillus helveticus CP790-Fermented Milk on Gastrointestinal Health in Healthy Adults: A Randomized Double-Blind Placebo-Controlled Trial.

Probiotic-fermented milk is commonly used to maintain intestinal health. However, the effects of heat-treated fermented milk, which does not contain live microorganisms, on intestinal function are not yet fully understood. This study aimed to investigate whether heat-treated Lactobacillus helveticus CP790-fermented milk affects fecal microbiota and gut health as a "postbiotic". A randomized, double-blind, placebo-controlled trial was conducted in healthy Japanese individuals aged 20-59 years with a tendency toward constipation. Participants consumed 100 mL of either the test beverage (n = 60) or placebo beverage (n = 60) for four weeks. The test beverages were prepared with heat-treated CP790-fermented milk, while the placebo beverages were prepared with nonfermented milk flavored with lactic acid. Fecal samples were analyzed using 16S rRNA gene sequencing. Constipation symptoms were assessed using defecation logs and the Patient Assessment of Constipation Symptoms (PAC-SYM) questionnaire. Mood state was also assessed using the Profile of Mood States 2 (POMS2) questionnaire to explore its potential as a "psychobiotic". Desulfobacterota were significantly decreased by CP790-fermented milk intake. PICRUSt2 analysis predicted a decrease in the proportion of genes involved in the sulfate reduction pathway following the consumption of CP790-fermented milk. The CP790-fermented milk intervention significantly improved stool consistency and straining during defecation. These improvements were correlated with a decrease in Desulfobacterota. After the intervention, overall mood, expressed as total mood disturbance, and depression-dejection were significantly better in the CP790 group than in the placebo group. These results suggest that the intake of CP790-fermented milk could be effective in modulating gut microbiota and improving constipation symptoms and mood states.

Effects of Moringa oleifera Leaf and Seed Powder on the Quality and Viability of Probiotic Fermented Milk

Effects of Moringa oleifera Leaf and Seed Powder on the Quality and Viability of Probiotic Fermented Milk

Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in microbiome model

This study aimed to assess the functional attributes of the cashew by-product (CB) in fermented milk with the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19® (F19®) and the starter Streptococcus thermophilus ST-M6® (ST-M6®) using the Simulator of Human Intestinal Microbial Ecosystem (SHIME®). Two formulations of the fermented milk were assayed, in duplicates: Treatment 1 (T1, without CB) and Treatment 2 (T2, with CB). The strains behavior in the formulations and other bacterial groups of interest were assessed in SHIME®. The populations of the microbiota microorganisms and of the starter and probiotic strains were determined by PMA-qPCR. Metabolites produced in SHIME® reactors fermentation associated with nitrogen balance, antioxidant and phenolic compounds, and short-chain fatty acids (SCFA) were also measured. In SHIME®, both formulations had positive effects on the microbiota (an increase in Bifidobacterium spp. and Lactobacillus spp. and a decrease in Clostridium and Gamma Proteobacteria phyla). Considering these findings, probiotic fermented milk with F19®and ST-M6®, with or without cashew by-product, appears promising for a novel food product with enhanced nutrition, potentially classified as a synergistic synbiotic or at least a probiotic product.

Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the fermentation and probiotic properties of fermented milk

Probiotics are increasingly used as starter cultures to produce fermented dairy products; however, few studies have investigated the role of probiotics in milk fermentation metabolism. The current study aimed to investigate whether adding Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) as a starter culture strain could improve milk fermentation by comparing the physicochemical characteristics and metabolomes of fermented milks produced by a commercial starter culture with and without Probio-M8. Our results showed that adding Probio-M8 shortened the milk fermentation time and improved the fermented milk texture and stability. Metabolomics analyses revealed that adding Probio-M8 affected mostly organic acid, AA, and fatty acid metabolism in milk fermentation. Targeted quantitative analyses revealed significant increases in various metabolites related to the sensory quality, nutritive value, and health benefits of the probiotic fermented milk, including 5 organic acids (acetic acid, lactic acid, citric acid, succinic acid, and tartaric acid), 5 EAA (valine, arginine, leucine, isoleucine, and lysine), glutamic acid, and 2 essential fatty acids (α-linolenic acid and docosahexaenoic acid). Thus, applying probiotics in milk fermentation is desirable. This study has generated useful information for developing novel functional dairy products.

Probiotic yoghurt-like fermented milk product enriched with Lactobacillus desidiosus and Lactobacillus fermentum: proximate composition, physicochemical, microbiological, and sensory evaluation during refrigerated storage

The combination of multiple strains and multiple species in lactic acid bacteria-based fermented milk offers the potential for nutritional and sensory attributes, making it an attractive option for developing high-quality and health-promoting probiotic yoghurt-like fermented milk products. In the present study, four combinations of yoghurt-like fermented milk samples: Sample 1 (Control), Sample 2 (Lactobacillus desidiosus), Sample 3 (Lactobacillus fermentum), and Sample 4 (Lactobacillus desidiosus and Lactobacillus fermentum) were developed. Proximate composition (moisture, ash, protein, fat, carbohydrate), physicochemical (pH, titratable acidity, syneresis, total soluble sloid), microbiological (Lactobacillus bacteria, yeast and mold, and coliform bacteria), and sensory properties (color, flavor, texture, taste, and overall acceptability) were assessed under refrigerator conditions (4 °C) from 0 to 28 days of storage period. Proximate composition differed significantly (p < 0.05) among samples for moisture (49.34–79.32%), ash (1.14–0.31%), protein (3.72–3.21%), fat (11.23–5.62%), and carbohydrate (33.11–12.98%). Yoghurt-like fermented milk containing Lactobacillus desidiosus as single or in combination with Lactobacillus fermentum resulted in reduced pH levels (6.02–3.49), total soluble solid (41.66–24.66%) and increased syneresis (30.04–65.52%), titratable acidity content (0.42–1.62%). Single or combination of Lactobacillus desidiosus and Lactobacillus fermentum significantly (p < 0.05) reduced Lactobacillus bacteria (8.17–6.01 Log CFU/g), yeast, and mold (1.45–1.19 Log CFU/g). Additionally, none of the samples of probiotic yoghurt-like fermented milk showed any detectable coliform count, indicating the possibility of prolonging the shelf life. The sample prepared by Lactobacillus desidiosus had the highest sensory ranking (8.10) at day 0 and during storage than other samples. In conclusion, the inclusion of Lactobacillus desidiosus and Lactobacillus fermentum strains in the composition of production starter cultures holds great promise. The utilization of these enriched starter cultures enables the production of healthy food products that maintain their quality throughout the entire storage period.

Untargeted metabolic footprinting uncovers key biochemical changes in fermented camel milk

Camel milk is becoming increasingly popular among consumers due to its nutritional and medicinal benefits. However, challenges such as the harsh living conditions required for camels and the relatively low production when compared to cow milk affect the sales of camel milk. Nevertheless, fermented camel milk is an excellent carrier of probiotics, which not only maintain its positive characteristics but also provide additional benefits. In this study, we compared the pH, viable counts, insulin-like growth factor 1 (IGF-1) activity, and microrheological properties of untreated fermented camel milk (control group) and fermented camel milk treated with probiotics (Zhang group [Lacticaseibacillus casei Zhang], V9 group [Bifidobacterium lactis V9], and Mix group [Zhang + V9]). After the addition of probiotics, the fermentation time reduced, potentially decreasing the costs associated with large-scale camel milk fermentation. Finally, eight key metabolites were identified in camel milk and fermented camel milk, we observed that the post-fermentation levels of guanine were significantly higher in the probiotic groups, with the highest levels observed in the Mix group. The research provides a theoretical basis for preparation of probiotic fermented camel milk, and produces a product which can be used to for diabetes patients in the future.

Probiotic icecream as a functional food - a review

PurposeGlobally, consumer’s inclination towards functional foods had noticed due to their greater health consciousness coupled with enhanced health-care cost. The fact that probiotics could promote a healthier gut microbiome led projection of probiotic foods as functional foods and had emerged as an important dietary strategy for improved human health. It had established that ice cream was a better carrier for probiotics than fermented milked due to greater stability of probiotics in ice cream matrix. Global demand for ice cream boomed and probiotic ice cream could have been one of the most demanded functional foods. The purpose of this paper was to review the technological aspects and factors affecting probiotic viability and to standardize methodology to produce functional probiotic ice cream.Design/methodology/approachAttempt was made to search the literature (review and researched papers) to identify diverse factors affecting the probiotic viability and major technological challenge faced during formulation of probiotic ice cream. Keywords used for data searched included dairy-based functional foods, ice cream variants, probiotic ice cream, factors affecting probiotic viability and health benefits of probiotic ice cream.FindingsRetention of probiotic viability at a level of >106 cfu/ml is a prerequisite for functional probiotic ice creams. Functional probiotic ice cream could have been produced with the modification of basic mix and modulating technological parameters during processing and freezing. Functionality can be further enhanced with the inclusion of certain nutraceutical components such as prebiotics, antioxidant, phenolic compounds and dietary fibres. Based upon reviewed literature, suggested method for the manufacture of functional probiotic ice cream involved freezing of a probiotic ice cream mix obtained by blending 10% probiotic fermented milk with 90% non-fermented plain ice cream mix for higher probiotic viability. Probiotic ice cream with functional features, comparable with traditional ice cream in terms of technological and sensory properties could be produced and can crop up as a novel functional food.Originality/valueProbiotic ice cream with functional features may attract food manufacturers to cater health-conscious consumers.

Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts

Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (&lt;500.000 cells/mL) and high (&gt;1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.

Functional benefits of probiotic fermented dairy drink elaborated with sheep milk processed by ohmic heating

This study examined the effects of ohmic heating pasteurization on probiotic fermented sheep milk compared to conventional heating by analyzing microbial viability, volatile compounds, riboflavin content, and bioactive peptides in the resulting dairy product. Four batches of milk were processed using conventional heating (CH) and three different ohmic heating (OH). Microbiological analysis demonstrated the safety of OH-processed milk. Probiotic viability remained consistent during fermentation and storage, and the simultaneous inoculation of bacteria reduced fermentation time, indicating cooperation interplays. OH-processed probiotic fermented sheep milk showed a substantial increase in antioxidant, antidiabetic, antihypertensive activities, and riboflavin content. Moreover, the flavor profile was characterized by specific volatile compounds. Multiple-factor analysis was performed to identify relationships between samples and various parameters, offering insights into the impact of processing methods. In conclusion, OH enhanced the health-promoting and flavor-related compounds of probiotic fermented sheep milk, suggesting its application to produce functional dairy products.

Isolation and assessment of novel exopolysaccharide-producing Weissella confusa ABRIIFBI-96 isolated from an Iranian homemade dairy fermented food “Tof” as a main starter culture for probiotic fermented milk

This study focused on evaluating lactic acid bacteria (LAB) isolates for their probiotic characteristics and safety, as well as potential as a primary starter culture in probiotic fermented milk production. Ten LAB isolates underwent in vitro testing to assess their probiotic potential. While these isolates were susceptible to ten antibiotics, none of them showed sensitivity to vancomycin. Particularly, the isolates, especially ABRIIFBI-96, demonstrated substantial resistance to bile salts (80.48 ± 0.37%) and low pH (82.05 ± 0.1%), along with strong adhesion ability to Caco-2 cells (22.59 ± 0.36%). Notably, isolate ABRIIFBI-96 exhibited impressive auto-aggregation and co-aggregation capabilities (33.45 ± 0.36 and 28.66 ± 0.4, respectively) and had the highest cholesterol-reducing capability (35.63 ± 0.64%) without any hemolytic activity. Furthermore, isolate ABRIIFBI-96 demonstrated robust bile salt hydrolase activity with both glycolic and taurocholic tested bile salts. It exhibited inhibitory activity against all tested pathogens, establishing its significant probiotic potential and suitability for incorporation into functional food formulations. The results were highly promising, as the use of isolate ABRIIFBI-96 reduced fermentation time to just 10 h, and the microbial count in the final products ensured their probiotic activity even after 28 days of storage (with a reduction of 0.899 log CFU mL−1).

Impact of high-intensity ultrasound on fermentation, viability and predictive growth of lactic acid cultures: A study with conventional and probiotic fermented milks

This study assessed the effect of high-intensity ultrasound on fermentation, viability, and microbial behavior of starter cultures in fermented milk. First, the direct (probe) and indirect (bath) ultrasound effects were studied. Three energy densities (1600, 640, and 200 J mL−1) were tested on milk fermentation and dairy culture viability (conventional and probiotic) for these experiments. Secondly, after probe ultrasound treatment, the microbial behavior and the pH were evaluated during the fermentation. Furthermore, the microbial growth parameters were estimated by a predictive model. The indirect application of high-intensity ultrasound baths at different energy densities and temperatures did not show significant changes. Nevertheless, the probe ultrasound treatments with the density of 640 and 200 J mL−1 revealed a reduction in the fermentation time of milk fermented with the traditional yogurt culture and only with the probiotic, respectively. According to the predictive modeling, when the ultrasound was applied to the cultures separately, there was an improvement in the microbial growth rate. Therefore, using probe ultrasound separately to milk fermented with only traditional yogurt cultures (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) or only with Lactobacillus acidophilus LA-5 using energy density of 640 and 200 J mL−1 becomes more attractive.

Determining probiotic properties and fermented milk production potential of Lactobacillus strains inhabiting traditional buffalo curd

Traditional buffalo curd is a rich source of wild-type lactic acid bacteria (LAB) having a broad range of probiotic characteristics. However, its application in the dairy industry is minimal. The current study aims to 1) determine probiotic properties (i.e., resistance to pH, bile, phenol, antibiotics, cell surface hydrophobicity, antibacterial activity, antifungal susceptibility, haemolytic and DNase activity) of Lactobacillus strains inhabiting back-slopped buffalo curd, 2) evaluate the characteristics of fermented milk produced using these isolated bacterial monocultures, by testing for the viability of LAB in fermented milk, changes in pH value, measurement of syneresis, texture profile analysis, high-performance liquid chromatography (HPLC), and Fourier-transform infrared spectroscopy (FTIR) analysis. Results indicated that, five bacterial strains belonging to L. delbrueckii subsp. indicus with substantial genotypic diversity within the strains, showed the best probiotic and milk fermentation properties. Furthermore, out of the isolates, L. delbrueckii subsp. indicus SUR_IN-55 showed a significantly (p < 0.05) higher survival rate at pH 3, 0.3% bile, 0.6% phenol, and high cell surface hydrophobicity. In addition, all five L. delbrueckii subsp. indicus strains demonstrated good antibacterial activity and antibiotic resistivity, with minimal differences across the strains. HPLC and FTIR analysis results showed 2.6% ± 0.02% of lactic acid production during the lactic acid fermentation of strain SUR_IN-55 with significantly (p < 0.05) lower syneresis, and higher viability with acceptable texture parameters compared to other monocultures. Overall findings verify that L. delbrueckii subsp. indicus strains SUR_IN-55, ANU_IN-91, and THS_IN-36 can be used as starter culture bacteria in the production of value-added fermented dairy products with probiotic characteristics.

The probiotic fermented milk of Lacticaseibacillus paracasei JY062 and Lactobacillus gasseri JM1 alleviates constipation via improving gastrointestinal motility and gut microbiota

Constipation is directly related to the intestinal microenvironment, in which the promotion of gastrointestinal (GI) motility and improvement of gut microbiota distribution are important for alleviating symptoms. Herein, after the intervention of probiotic fermented milk (FMMIX) containing Lacticaseibacillus paracasei JY062 and Lactobacillus gasseri JM1 for 14 d in Kunming mice with loperamide-induced constipation, the results indicated that FMMIX significantly increased the secretion of serum motilin, gastrin and 5-hydroxytryptamine, as well as decreased the secretion of peptide YY, vasoactive intestinal peptide, and nitric oxide in mice. As determined by immunohistochemical analysis, FMMIX promoted an augmentation in the quantity of Cajal interstitial cells. In addition, the mRNA and protein expression of c-kit and stem cell factor (SCF) were upregulated to facilitate intestinal motility. High-throughput sequencing and gas chromatography techniques revealed that FMMIX led to an increase in the relative abundance of beneficial bacteria (Lactobacillus, Oscillospira, Ruminococcus, Coprococcus, and Akkermansia), reduced the presence of harmful bacteria (Prevotella), and resulted in elevated levels of short-chain fatty acids (SCFA) with a superior improvement compared with unfermented milk. Untargeted metabolomics revealed significant upregulation of functional metabolites such as l-pipecolinic acid, dl-phenylalanine, and naringenin in FMMIX, presumably playing a potential role in constipation relief. Overall, our results showed that FMMIX had the potential to alleviate constipation symptoms in mice by improving the secretion of serum GI regulatory peptides and neurotransmitters, increasing the expression of c-kit and SCF proteins, and modulating the gut microbiota structure and SCFA levels, and may be associated with an increase in these functional metabolites. This suggested that FMMIX could be a promising adjunctive strategy for managing constipation symptoms and could contribute to the development of functional foods aimed at improving gut health.