Starter Streptococcus Thermophilus Research Articles

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.

Cashew By-Product as a Functional Substrate for the Development of Probiotic Fermented Milk.

Cashew (Anacardium occidentale) processing generates a by-product (CB) with potential for health benefits and that could be a favorable ingredient to be added to a probiotic food matrix. This study aimed to assess the functional attributes of CB in fermented milk with a probiotic and a starter culture using in vitro gastrointestinal conditions. Two formulations were tested, without CB (Control Formulation-CF) and with CB (Test Formulation-TF), and the two strains most adapted to CB, the probiotic Lacticaseibacillus paracasei subsp. paracasei F19® and the starter Streptococcus thermophilus ST-M6®, were chosen to be fermented in the CF and the TF. During a 28-day period of refrigeration (4 °C), both strains used in the CF and TF maintained a population above 8.0 log CFU/mL. Strains cultured in the TF had a significant increase in total phenolic compounds and greater antioxidant potential during their shelf life, along with improved survival of F19® after in vitro-simulated gastrointestinal conditions. Our study revealed the promising potential of CB in the probiotic beverage. The CB-containing formulation (TF) also exhibited higher phenolic content and antioxidant activity. Furthermore, it acted as a protector for bacteria during gastrointestinal simulation, highlighting its potential as a healthy and sustainable product.

The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

Catharina sour, the first internationally recognized Brazilian beer, is characterized by fermentation with lactic acid bacteria (LAB), which may have probiotic potential, and the addition of fruit juice. This study aimed to evaluate the use of the starter Streptococcus thermophilus TH‐4 (TH‐4) and the probiotics Lacticaseibacillus paracasei F19 and 431, associated with Saccharomyces cerevisiae US-05, in the absence (control)/presence of passion fruit or peach juices. Evaluation proceeded during fermentation and storage by enumeration using pour-plate and qPCR; gene expressions of hop resistance; proteome by Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS); and odor, flavor, and metabolome by Headspace Solid-Phase Microextraction (HS-SPME), coupled with the gas chromatography–mass spectrometry (GC–MS) analysis. We concluded that the strains studied are recommended for applications in sour beers, due to the presence of defense mechanisms like membrane adhesion and H + pump. Furthermore, HS-SPME/GC-MS indicated that the strains may contribute to the beer flavor and odor.

Enhanced biotransformation of bioactive components and volatile compounds of bamboo (Phyllostachys glauca McClure) leaf juice fermented by probiotic Streptococcus thermophiles

The potential probiotic starter Streptococcus thermophilus was selected to ferment Phyllostachys glauca McClure leaf (PML) juice to generate the favorite sensory flavor through 48 h. The polysaccharides, total flavonoids, and polyphenols in the fermented PML juice showed significant changes with increasing accumulation at 1210%, 46.8%, and 44.1%, respectively. Volatile profiles of PML juice showed that the number of aldehydes, ketones, and alcohols accounted for approximately 60% of the 65 identified compounds, while contents of volatiles in fermented PML juice increased by 8% with probiotics but those of unfermented juice decrease by over 16%. 23 key aroma compounds, such as dihydro-α-ionone, damascenone, dihydroactinidiolide, dodecanoic acid, 1-tetradecanol, and dodecanal are significantly affected by fermentation. The addition of S. thermophilus mainly promoted carotene oxidation and lipid degradation while enabling high-level biotransformation of aroma compounds that contribute to floral, fruity, waxy, and fatty senses to enhance the flavor of fermented PML juice.

Spontaneous Riboflavin-Overproducing Limosilactobacillus reuteri for Biofortification of Fermented Foods.

Riboflavin-producing lactic acid bacteria represent a promising and cost-effective strategy for food biofortification, but production levels are typically insufficient to support daily human requirements. In this study, we describe the novel human isolate Limosilactobacillus reuteri AMBV339 as a strong food biofortification candidate. This strain shows a high natural riboflavin (vitamin B2) overproduction of 18.36 μg/ml, biomass production up to 6 × 1010 colony-forming units/ml (in the typical range of model lactobacilli), and pH-lowering capacities to a pH as low as 4.03 in common plant-based (coconut, soy, and oat) and cow milk beverages when cultured up to 72 h at 37°C. These properties were especially pronounced in coconut beverage and butter milk fermentations, and were sustained in co-culture with the model starter Streptococcus thermophilus. Furthermore, L. reuteri AMBV339 grown in laboratory media or in a coconut beverage survived in gastric juice and in a simulated gastrointestinal dialysis model with colon phase (GIDM-colon system) inoculated with fecal material from a healthy volunteer. Passive transport of L. reuteri AMBV339-produced riboflavin occurred in the small intestinal and colon stage of the GIDM system, and active transport via intestinal epithelial Caco-2 monolayers was also demonstrated. L. reuteri AMBV339 did not cause fecal microbiome perturbations in the GIDM-colon system and inhibited enteric bacterial pathogens in vitro. Taken together, our data suggests that L. reuteri AMBV339 represents a promising candidate to provide riboflavin fortification of plant-based and dairy foods, and has a high application potential in the human gastrointestinal tract.

Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome

BackgroundYoghurt contains live bacteria that could contribute via modulation of the gut microbiota to its reported beneficial effects such as reduced body weight gain and lower incidence of type 2 diabetes. To date, the association between yoghurt consumption and the composition of the gut microbiota is underexplored. Here we used clinical variables, metabolomics, 16S rRNA and shotgun metagenomic sequencing data collected on over 1000 predominantly female UK twins to define the link between the gut microbiota and yoghurt-associated health benefits.ResultsAccording to food frequency questionnaires (FFQ), 73% of subjects consumed yoghurt. Consumers presented a healthier diet pattern (healthy eating index: beta = 2.17 ± 0.34; P = 2.72x10−10) and improved metabolic health characterised by reduced visceral fat (beta = −28.18 ± 11.71 g; P = 0.01). According to 16S rRNA gene analyses and whole shotgun metagenomic sequencing approach consistent taxonomic variations were observed with yoghurt consumption. More specifically, we identified higher abundance of species used as yoghurt starters Streptococcus thermophilus (beta = 0.41 ± 0.051; P = 6.14x10−12) and sometimes added Bifidobacterium animalis subsp. lactis (beta = 0.30 ± 0.052; P = 1.49x10−8) in the gut of yoghurt consumers. Replication in 1103 volunteers from the LifeLines-DEEP cohort confirmed the increase of S. thermophilus among yoghurt consumers. Using food records collected the day prior to faecal sampling we showed than an increase in these two yoghurt bacteria could be transient. Metabolomics analysis revealed that B. animalis subsp. lactis was associated with 13 faecal metabolites including a 3-hydroxyoctanoic acid, known to be involved in the regulation of gut inflammation.ConclusionsYoghurt consumption is associated with reduced visceral fat mass and changes in gut microbiome including transient increase of yoghurt-contained species (i.e. S. thermophilus and B. lactis).

Analisis kimia dan uji oragnoleptik pada minuman sinbiotik dengan penambahan ektrak pati sagu

Background: Sago is local food, contains lactic acid bacteria that can ferment high carbohydrates and oligosaccharides purified from sago extract. It has the potential as a prebiotic because it can support the growth of lactic acid bacteria, reduce the growth of E.coli and Salmonella bacteria (in vitro).Objectives: To determine the effect of synbiotic drink added with sago starch extract (Metroxylon sago r) on organoleptic and nutritional tests and determine the degree of acidity of the drink.Methods: Experimental study with a completely randomized design (CRD). Organoleptic tests at the Nutrition Laboratory of the Nutrition Department of the Health Polytechnic of Sorong and chemical tests at the Chemix Pratama Laboratory in Yogyakarta in April-June 2020. Descriptive univariate analysis, including frequency and percentage distribution. Bivariate test with ANOVA test and Duncan's follow-up test.Results: The results showed that the synbiotic drink (yogurt) added with sago starch extract and using starter Streptococcus thermophilus, and Lactobacillus bulgaricus had a significant effect on the organoleptic test and the carbohydrate content of the product ( p < 0.05). The most preferred synbiotic drink (yogurt) from the three drink variations (Y011, Y021, and Y033) drinks Y021. The analysis of starch content in local varieties of West Papua sago flour was very high, namely 83.30%, and the chemical test results of acidity (pH) in the selected synbiotic drink (yogurt) Y021 was 4.36.Conclusion: The synbiotic drink added with sago starch extract had a significant effect on the organoleptic test compared with commercial yogurt drink and the carbohydrate content of the drink. Of the 3 variants of sago starch extract in synbiotic drinks, selected was Y021, and the best degree of acidity in synbiotic drinks (Y021), pH = 4.36 was sufficient to meet the standard of acidity of yogurt drinks in general.

Microbiological and Metagenomic Characterization of a Retail Delicatessen Galotyri-Like Fresh Acid-Curd Cheese Product

This study evaluated the microbial quality, safety, and ecology of a retail delicatessen Galotyri-like fresh acid-curd cheese traditionally produced by mixing fresh natural Greek yogurt with ‘Myzithrenio’, a naturally fermented and ripened whey cheese variety. Five retail cheese batches (mean pH 4.1) were analyzed for total and selective microbial counts, and 150 presumptive isolates of lactic acid bacteria (LAB) were characterized biochemically. Additionally, the most and the least diversified batches were subjected to a culture-independent 16S rRNA gene sequencing analysis. LAB prevailed in all cheeses followed by yeasts. Enterobacteria, pseudomonads, and staphylococci were present as <100 viable cells/g of cheese. The yogurt starters Streptococcus thermophilus and Lactobacillus delbrueckii were the most abundant LAB isolates, followed by nonstarter strains of Lactiplantibacillus, Lacticaseibacillus, Enterococcus faecium, E. faecalis, and Leuconostoc mesenteroides, whose isolation frequency was batch-dependent. Lactococcus lactis isolates were sporadic, except for one cheese batch. However, Lactococcus lactis, Enterobacteriaceae, Vibrionaceae, Salinivibrio, and Shewanellaceae were detected at fairly high relative abundances culture-independently, despite the fact that their viable counts in the cheeses were low or undetectable. Metagenomics confirmed the prevalence of S. thermophilus and Lb. delbrueckii. Overall, this delicatessen Galotyri-like cheese product was shown to be a rich pool of indigenous nonstarter LAB strains, which deserve further biotechnological investigation.

Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak

Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of the preliminary study showed that the pH value of the Streptococcus thermophilus and Lactobacillus bulgaricus cultures slightly increased at the use of 40% coconut milk and decreased until the use of 80%. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yoghurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3)) and the percentage of jamblang fruit extract (Syzygium cumini L.) (10% (J1), 20% (J2) and 30% (J3)). The main research results show that the yoghurt has been damaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. The pH of niyoghurt ranges from 5.0-5.38 with an average of 5.19. This value is not in accordance with the SNI for yoghurt (01-2981-1992).(Examining of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and Syzygium cumini L. Extract in the Case of Spoilt Fruit Niyoghurt)Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of milk gradually. The results of preliminary research showed the pH value of the Biaken Streptococcus thermophilus and Lactobacillus the use of 40% coconut milk and deceased to 80% use. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yogurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3%)) and the percentagee of jamblang fruit extract (Syzygium cumini L.) (10%(J1), 20%(J2) and 30% (J3)). The main research results show that the yogurt has been demaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. Acording to SNI for yogurt (01-2981-1992)

Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains

Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments): Lactobacillus casei BGP93 (T1), Lactobacillus paracasei BGP1 (T2), Lb. paracasei LPC37 (T3) and Lactobacillus rhamnosus LR32 (T4). Lactobacillus populations were higher than 7 log cfu/mL after fermentation and storage. Proteolysis increased significantly (P < 0.05) during fermentation in all trials. Relative amount of low‐molecular‐weight protein fractions (<6.5 kDa) increased in goat whey trials with T1, T3 and T4 during fermentation and storage. The goat whey powder was considered a potential substrate for starter and probiotic cultures, which raised the opportunities to upgrade this by‐product into a functional food.

Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults

The current study investigates whether probiotic fermented milk (PFM) and yogurt consumption (YC) are related to both the ingested bacteria taxa and the overall gut microbiota (GM) composition in healthy adults. PFM and YC habits were analyzed in 260 subjects (51% male) by specific questionnaires, and the following groups were considered: (1) PFM groups: nonconsumers (PFM-NC, n = 175) and consumers (PFM, n = 85), divided as follows: Bifidobacterium-containing PFM (Bif-PFM; n = 33), Lactobacillus-containing PFM (Lb-PFM; n = 14), and mixed Bifidobacterium and Lactobacillus-containing PFM (Mixed-PFM; n = 38); (2) PFM-NC were classified as: yogurt nonconsumers (Y-NC; n = 40) and yogurt consumers (n = 135). GM was analyzed through 16S rRNA sequencing. PFM consumers showed higher Bifidobacteria taxa levels compared to NC, from phylum through to species. Specifically, Bif-PFM consumption was related to higher B. animalis levels (p < 0.001), whereas Lb-PFM consumption was associated to higher levels of Bifidobacterium (p < 0.045) and B. longum (p = 0.011). YC was related to higher levels of the yogurt starter Streptococcus thermophilus (p < 0.001). Lactobacilli and the overall GM were not related either to YC or PFM consumption. According to these results, healthy adults might benefit from PFM intake by increasing Bifidobacterium levels.

KARAKTERISTIK ES KRIM MENGGUNAKAN STARTER BAKTERI PROBIOTIK Streptococus thermophilus dan Lactobacillus acidophilus

CHARACTERISTICS OF ICE CREAM USING STARTER OF PROBIOTIC BACTERIA Streptococus thermophilus and Lactobacillus acidophilus. This study aimed to determine the effect of the use of probiotic bacteria, namely Streptococcus thermophilus and Lactobacillus acidophilus as a starter on the characteristics ice cream. This experiment was arranged in Completely Randomized Design, with four treatments and five replications. Such treatmentis the different levels of starter A1=0%, A2=3%, A3=6%, and A4=9%. Data were analized by variance analysis. The results of experiment showed that the total of lactic acid bacteria ranged from 1.49 to 7.08 (log cfu/ml), the pH ranged from 5.24 to 5.67, while overrun ranged from 25.62 to 31.47%. The Results of analysis showed that the starter level of 0%, 3%, 6% and 9% gave a highly significant effect (P &lt;0.01) on total of lactic acid bacteria, pH, and overrun. The counclution of this research was ice cream using a starter streptococcus thermophilus and Lactobacillus acidophilus at the level of 9% is the best ice cream on physical , and microbiological test. Key word: Probiotic bacteria, ice cream, starter, total of lactic acid bateria, pH, overrun.

A probiotic soy-based innovative product as an alternative to petit-suisse cheese

The present study aimed to develop a probiotic soy-based product similar to petit-suisse cheese and to evaluate its perspectives regarding potential for consumer health benefits, sensory acceptability, and instrumental texture during storage. Three different trials were studied: MP (milk-based petit-suisse – control); MSP (mixed product with milk cream and soy); SP (soymilk-based product). The formulations were produced with an ABT culture, containing Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12, and the starter Streptococcus thermophilus and stored at 4 °C for up to 28 days. Bb-12 viability remained always above 8logcfug−1 for all trials, whereas viability of La-5 was satisfactory at the end of storage for MP (7.56logcfug−1) and MSP (6.49logcfug−1), but only up to 21 days (6.84logcfug−1) for SP. The pH remained stable and was lower for MSP (p < 0.05), whereas instrumental hardness and gumminess increased in soy-based products (MSP and SP) and decreased in the control (MP). SP had the highest sensory score means (6.4) on day 21, being sensorially attractive to provide consumers with a functional food without dairy ingredients and with high viability of the probiotic microorganisms.

Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas

O efeito de diferentes combinacoes de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiotico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probioticos Lactobacillus acidophilus e Bifidobacterium longum. Tres formulacoes de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas - xantana (X), carragena (C), guar (G), pectina (P): F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados apos 1, 7, 14 e 21 dias de armazenamento do produto a 4±1oC incluiram a contagem de probioticos, a textura instrumental, o pH e a umidade. As populacoes de probioticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferenca significativa entre as formulacoes (p<0,05) para todos os parâmetros de textura, exceto a firmeza de F1. O pH e a umidade apresentaram comportamento semelhante para as tres formulacoes. Dentre as formulacoes estudadas, F1 foi considerada a melhor, por sua firmeza mais estavel durante o periodo de armazenamento.

Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters

A series of culture media were evaluated for selective enumeration of 10 commercial probiotic cultures. The media M17 and MRS 5.2 were most suitable to enumerate the yoghurt starters Streptococcus thermophilus and Lactobacillus delbrueckii subsp . bulgaricus, respectively. For the enumeration of probiotic Lb. acidophilus cultures, the MRS-clindamycin medium was found to be most optimal. Selective recovery results of the tested Bifidobacterium sp. were not uniform but indicated strain-to-strain variations depending on whether NPLN or MRS-LP were used. For the enumeration of probiotic cultures of Lb. rhamnosus and Lb. paracasei, LC medium (for yoghurt products) and MRS-AC medium (for cheese products) are recommended. In conclusion, our data indicate that the choice of culture medium and methodology for selective enumeration of commercial probiotic strains in combination with starters depends strongly on the product matrix, the target group and the taxonomic diversity of the bacterial background flora in the product.