Yogurt Research Articles

Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea

The objective of this study was to investigate the relationship between the sensory characteristics of commercial drinkable yogurt products and their microbial communities. A metagenomic analysis based on 16S rRNA gene sequencing and a descriptive sensory analysis using a highly trained panel were carried out on six commercially available drinkable yogurts from Korea. A metagenomic analysis based on 16S rRNA gene sequencing revealed that Streptococcus thermophilus, a member of Streptococcaceae, was dominant (67–98%), followed by Lactobacillus delbrueckii (0–12% in concentration) compared to other bacterial population. The differences in the sensory characteristics of the drinkable yogurts were observed (p < 0.05). The drinkable yogurts high in Streptococcus thermophilus showed a high correlation to strong sweet and sour tastes, while the samples high in Lactobacillus delbrueckii correlated well with cheesy, potato brothy, and Yakult/FFA aromatics. The drinkable yogurts relatively high in L. casei, L. paracasei, and L. acidophilus, compared to other yogurt products had high creamy aromatics. The results of this study can add valuable insights to the fermented dairy food industry by providing sensory characteristics associated with specific microbiota. Industrial relevance textIn this study, predominant microbiota associated with commonly consumed plain drinkable yogurt products in Korea was identified as Streptococcus thermophilus, followed by Lactobacillus delbrueckii. The results of this study can add valuable insights to the fermented dairy food industry by providing sensory characteristics associated with specific microbiota. Dairy processors who are producing fermented milk products can utilize this information for selecting starter cultures to produce the yogurt products with desirable aroma characteristics.

The stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink

Yogurt drinks can potentially be an appropriate medium for delivering probiotics to consumers. This study investigated the influences of the water-soluble fraction of bitter almond gum (SBAG) and its conjugate with sodium caseinate (SBAG-SC) compared to carboxymethylcellulose (CMC) and inulin, respectively, on the physical stability of casein micelles and the viability of the probiotic culture (Lactobacillus acidophilus La-5) in probiotic yogurt drink during cold storage. The addition of SBAG-SC conjugate to the drinks successfully prevented phase separation for a longer time than CMC. CMC-based drinks exhibited a strong shear-thinning response. Adding SBAG helped keep Lactobacillus acidophilus La-5 viable above the recommended level for probiotic products. However, the SBAG showed relatively less prebiotic property than inulin. This study demonstrated that SBAG-SC conjugate has a high potential for stabilizing applications in yogurt and yogurt products.

Elaboração e avaliação do iogurte de leite de cabra com geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia)

Objetivou-se elaborar iogurte de leite de cabra com adição das geleias de abacaxi (Ananas comosus) e noni (Morinda citrifolia) e avaliar os parâmetros físico-químico, microbiológico e sensorial do produto. Foram desenvolvidos cinco tratamentos do iogurte de leite de cabra com diferentes concentrações das geleias de abacaxi e noni (0, 0,5, 1,25, 2,5 e 5%). Nos tratamentos foram determinados a composição físico-química (umidade, cinzas, lactose, acidez, pH, gordura, proteína), microbiológicas (coliformes a 45ºC, mesófilos, psicrotróficos, salmonella spp., e staphylococcus coagulase positiva), e em relação as análises sensoriais, 20 (vinte) provadores treinados realizaram testes como: análise descritiva quantitativa (ADQ), teste de intenção de compra e aceitação. Não houve diferença significativa (p&lt;0,05) entres os tratamentos para as variáveis físico-químicas, mostrando-se que os atributos pH, acidez titulável, gordura e proteína, assim como o perfil microbiológico encontravam-se dentro dos padrões vigentes pela legislação. Em relação a avaliação sensorial a amostra com 5% das geleias de abacaxi e noni, obteve uma boa aceitação pelos provadores. Conclui-se que o tratamento com 5% das geleias tem se destacado dos demais, caracterizando-se como um produto inovador para comercialização dos derivados lácteos de origem caprina.

Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow's Milk Proteins and Tolerance Induction-In Vitro and In Vivo Studies.

There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow’s milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM—basic, or YM-LB—enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.

ผลของรำข้าวไรซ์เบอร์รี่ต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่

ผลของรำข้าวไรซ์เบอร์รี่ต่อการพัฒนาผลิตภัณฑ์โยเกิร์ตนมแพะพร้อมดื่มเชิงหน้าที่

Analysis of microorganisms deteriorated in dairy products fermented during the commercial period

Milk is a nutrient-rich food and is present in daily meals, both fresh and dairy products. Derivatives are associated with health maintenance, and in this category stand out fermented milk. In view of the safety of the food and aiming at the elimination of diseases transmitted by them, microbiological quality is an important parameter to be evaluated in this condition, since its results will indicate a probable source of contamination to which this food was submitted. objective the analysis of the deteriorating microbiota of dairy products: yogurt, fermented milk, and milk drink, aiming to point out possible contamination during the production and processing processes, highlighting the populations of coliforms, proteolytic and lipolytic, throughout the shelf life. Regarding lipolytic and proteolytic activities, respectively, no strain had action on swine fat or milk protein.

The prevalence and risk of missing outcome data in prenatal vitamin D supplemented gestational diabetes mellitus patients: a systematic review and meta-analysis protocol

The prevalence and risk of missing outcome data in prenatal vitamin D supplemented gestational diabetes mellitus patients: a systematic review and meta-analysis protocol

Evaluation of microbial and sensory properties of flavored yogurt drink produced by &lt;em&gt;Noaea mucronata&lt;/em&gt; and liquid smoke treatment

Liquid smoke is more acceptable compared with traditional smoking for various practical and health reasons. This study aimed to investigate the quality attributes of yogurt drink treated with natural and liquid smoke. Yogurt drink samples were divided into four groups; natural smoked, liquid smoked at two concentrations (1 and 2 mL·L-1) and un-smoked control samples. Microbial and sensory attributes of yogurt drink samples were analyzed after 1, 7, 14, and 21 days of storage at 4°C.&#x0D; The final counts of total bacteria, lactic acid bacteria, yeast and molds were significantly lower after the application of 2 mL·L-1 liquid smoke compared to control samples. Moreover, lactic acid bacteria of yogurt drink were not inhibited by natural smoke or 1 mL·L-1 liquid smoke treatments. According to the sensory evaluation and microbiological analysis, application of 1 mL·L-1 of liquid smoke in yogurt drink is the most appropriate and convenient alternative to the traditional smoking method.

Novozymes and Firmenich reduce yogurt’s added sugar

Novozymes and Firmenich reduce yogurt’s added sugar

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

The main target of this study is preparing probiotic dairy beverage or drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Quality evaluation and microbiological examination of the probiotic dairy beverages using PJC is achieved. Three ratios of PJC were used (0.8, 1.0 and 1.2%; w/w) vs. control with addition of 5% sugar to apply four treatments using cow milk. Culture contained Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultant beverages samples were stored in refrigerator at 5-7°C for 14 days and were analyzed when fresh, after 7 and 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC was decreased while the acidity was increased with supplementation of PJC and during 14 days of storage at 5-7°C. The levels of TS, WSN and Ash contents were increased as the proportion of fortification increased. Fat contents showed no clear differences between control and treatments where they contained the same ratio. The values of TN were increased as the level of PJC increased, while their values were decreased through the storage period. The TVFA levels were clearly increased as both fortification ratio and storage period increased. Microbiological examination data revealed that St. thermophiles, L. acidophilus and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and as storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color & appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color in treated samples. The scores for body & texture were clear varied either in treated samples or stored samples .Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.

Application of structured triacylglycerols in food products for value addition

The present study aims to evaluate the suitability of structured triacylglycerol (ST) consisting of medium chain triacylglycerol (MCT) as low calorie and instant energy source in combination with essential fatty acids for formulations in different food products to add value to existing products. The study investigates the effect of presence of ST on the physicochemical and sensory properties of various food products such as mayonnaise enriched with ST synthesized from medium chain fatty acid (MCFA) and rice bran oil, cookies enriched with ST synthesized from MCFA and oleic acid rich moringa oil, energy bar with ST synthesized from MCFA and omega 3 enriched fish oil, as well as yogurt drink with ST synthesized from MCFA and omega 6 enriched flaxseed oil. The obtained results established the suitability of incorporation of ST in food products and comparison with standard market products revealed the validity of the products to sustain the demand with value addition. The oxidative stability studies of all the products in the presence of natural antioxidants from moringa leaves and pomegranate peel using the peroxide value test and rancimat analysis demonstrated similar stability to the standard marketed product. Application of plant wastes and residues in the form of leaves or peels as the likely sources for isolating bioactive compounds demonstrates potential of the sustainable approach also giving benefit of increasing the stability of the product. The study also points towards possible replacement option for synthetic carcinogenic antioxidants with natural antioxidants obtained from moringa leaves and pomegranate peel. The present work clearly demonstrates the effective use of structured triacylglycerols synthesized using green methodologies for creating unique health enriched food products with all worthy and green components.

PHYSICOCHEMICAL CHARACTERIZATION OF ÑUÑA (Andean popping) BEAN PROTEIN EXTRACT

Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective &amp; Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process.

Qualitative aspects of Probiotic Flavored Soymilk-based Yogurt

TIn this study, the effects of soymilk to cow's milk ratio (0:100, 25:75, 50:50, 75:25, 100:0), kind of commercial starter culture (ABY-1 or ABY-2 containing Bifidobacterium lactis BB-12, Lactobacillus acidophilus LA-5, and yoghurt bacteria, and natural fruit concentrations (kiwi, pear, strawberry or apricot) on biochemical characteristics, viability and sensory properties of probiotic flavored soy-yogurt were investigated. These properties were analyzed during and at the end of fermentation as well as during the cold storage (21 day). The highest viability of probiotics (p

Comprehensive analysis of transcriptional profiles in oral epithelial-like cells stimulated with oral probiotic Lactobacillus spp.

ObjectiveThe mechanisms of action of probiotics can vary among species and among strains of a single species; thus, they can affect host cells in a complex manner. In the present study, Lactobacillus spp. were evaluated for their ability to adhere to gingival epithelial-like cells. Comprehensive analyses of transcriptional profiles of mouse gingival epithelial GE1 cells treated with L. rhamnosus L8020 were performed to assess the putative in vivo probiotic potential of this strain. MethodsFive Lactobacillus spp., isolated from the oral cavity, traditional Bulgarian yoghurt, and the feces of a healthy human, were each co-cultured with GE1 cells. Adhesion assays with serial dilution plating and DNA microarray analysis were performed to identify differentially expressed genes (DEGs) in GE1 cells grown in co-culture with L. rhamnosus L8020. ResultsThe oral isolates L. rhamnosus L8020, L. casei YU3, and L. paracasei YU4 demonstrated significantly greater adhesion compared with the non-oral isolates. In total, 536 genes in GE1 cells exhibited more than twofold upregulation or downregulation, compared with the 0 h timepoint, during co-culture with L. rhamnosus L8020. Gene ontology enrichment analysis revealed that DEGs were differentially enriched in a time-dependent manner. Early responses involved widespread changes in gene expression. ConclusionsThis study reveals changes in expression of genes involved in the epithelial physical barrier and immune response in gingival epithelial-like cells co-cultured with L. rhamnosus L8020. Further investigations regarding the molecular mechanisms by which L. rhamnosus L8020 serves as a probiotic may provide evidence to support clinical use.

Rheological and physical–chemical properties of yogurt with oat–chia seeds composites

Rheological and physical–chemical properties of yogurt with oat–chia seeds composites

Effect of in vitro gastrointestinal digestion on the antioxidant potential of yogurt added with probiotic culture containing Bacillus subtilis

A adição de cultura probiótica confere potencial biofuncional aos alimentos, devido à capacidade de promover a saúde e aos efeitos bioquímicos e fisiológicos no organismo. O objetivo foi produzir iogurte com lactose e sem lactose com adição de Bacillus subtilis e avaliar o potencial antioxidante de peptídeos solúveis em água durante o período de armazenamento. Para a produção de iogurte, foi utilizado um arranjo fatorial simples para avaliar dois tipos de leite com adição da cultura probiótica contendo B. subtilis UFPEDA 86. As frações foram avaliadas (pré-digestão e pós-digestão) quanto ao potencial antioxidante de eliminação do radical do radical 2 Ácido 2'-azino-bis (ácido 3- etilbenzotiazolina -6-sulfônico) (ABTS), do 2,2'-difenil-1-picril-hidrazil (DPPH) e quelação de cobre e ferro. Na avaliação dos resultados, as frações obtidas das diferentes combinações de leite, cultura probiótica e dias de armazenamento apresentaram potencial antioxidante e capacidade quelante; as atividades apresentaram aumento significativo após o processo de digestão. Além disso, os resultados demonstraram que o B. subtilis pode ser empregado na produção de bio-iogurte com potencial antioxidante.

Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality.

Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality.

MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM

Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.

Effect of concentration starter and fermentation time on the quality of yoghurt drink from buffalo milk

Generally yogurt drinks are made from cow’s milk, whereas buffalo milk has a higher nutrition value than cow’s milk. The objective of this study was to produce yoghurt drinks from buffalo milk and determine proximate composition and sensory quality of the product based on starter concentration and fermentation time. The experiment was carried out using a completely randomized design of factorial patterns consisting two factors, i.e. starter concentration (3, 5 and 10%) and fermentation time (8 and 12 hours). The results of proximate analysis obtained showed starter concentration had significant effect on moisture, fat, protein and carbohydrate contents. While fermentation time had significant effect on fat and protein contents. The sensory evaluation result showed significant differences among the yoghurt drink samples. Sample F (10% starter concentration and 12 hours fermentation time) had the highest scoore in sensory atributes.

Effect of the incorporation of graded levels of turmeric (Curcuma longa) on different qualities of stirred yoghurt

There is an increasing trend in yoghurt consumption due to the health benefits from the gut bacteria present in yoghurt. However, there is need to evaluate other inexpensive nutrient sources such as spices (turmeric) which contain a lot of phytochemicals to make yoghurt more nutritious. Fresh turmeric rhizome was sorted, washed, peeled and milled. Ethanol was added to obtain turmeric extract. The turmeric extract was added to the yoghurt before (YTBF) and after fermentation (YTAF) at different ratios of yoghurt: Turmeric (95:5, 90:10, 85:15, 80:20, 75:25 and 100:0). Proximate composition and sensory characteristics of the blends were determined using standard procedures. Results obtained show that the addition of turmeric extract to the yoghurt had significant (p < 0.05) effect on the parameters analyzed. The protein, fat, ash and carbohydrate content of YTBF samples ranged from 2.70 - 3.98, 1.56 - 1.74, 0.20 - 0.38 and 7.69 - 8.25%, respectively while that of sampled YTAF ranged from 2.64 - 3.85, 1.53 - 1.69, 0.24 - 0.54 and 7.87 - 8.26%, respectively. From the sensory scores, sample with the lowest level of turmeric extract (YTBF1) (95:5) was most preferred and compared favorably with the control sample based on colour, taste and overall acceptability. The incorporation of turmeric extract in yoghurt improved the nutrient content of the yoghurt samples. Increased levels above 10% (90:10) led to a more intense colour and spicy taste which did not appeal to the panelists. Key words: Yoghurt, turmeric, fermentation, proximate composition, sensory characteristics.