Journal articles on the topic 'Microbiological components of probiotic product'
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1
Fiore, Walter, Stefania Arioli, and Simone Guglielmetti. "The Neglected Microbial Components of Commercial Probiotic Formulations." Microorganisms 8, no. 8 (August 3, 2020): 1177. http://dx.doi.org/10.3390/microorganisms8081177.
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Producers of probiotic products are legally required to indicate on the label only the minimum numbers of viable microorganisms at the end of shelf life expressed as colony-forming units (CFUs). Label specifications, however, describe only a fraction of the actual microbiological content of a probiotic formulation. This paper describes the microbiological components of a probiotic product that are not mentioned on the label, such as the actual number of CFUs, the presence of viable cells that cannot generate colonies on agar plates, and the abundance of dead cells. These “hidden” microbial fractions in probiotic products, the abundance of which may change during the shelf life, can promote biological responses in the host. Therefore, they should not be ignored because they may influence the efficacy and can be relevant for immunocompromised or fragile consumers. In conclusion, we propose the minimum requirements for microbiological characterization of probiotic products to be adopted for label specifications and clinical studies.
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Sukhikh, Andrey, Andrey Sukhikh, Yuliya Zakharova, Yuliya Zakharova, Arseniy Yuzhalin, Arseniy Yuzhalin, Anatoliy Bykov, et al. "Criteria for standartization of probiotic components in functional food products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 457–66. http://dx.doi.org/10.21603/2308-4057-2018-2-457-466.
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The increasing volume of consumption of probiotics and functional food products requires determination of standardized criteria for cultures and their exometabolites used in functional products manufacturing. The study was aimed at developing criteria for the estimation and standardization of exometabolites and the colony-forming ability of probiotic strains for functional food production. The work included such microbiological and physicochemical methods as GC-MS, GPC, UV, and FT-IR-spectroscopy. Based on the results of the study, the comparative analysis of the microbiological properties of probiotic Bifidobacterium strains was provided, the fatty acid composition of the cell wall was described, and the physical and chemical study of the exopolymers produced by them was carried out. According to the data of FT-IR- spectroscopy, the characteristic features of the components of the cell wall of Bifidobacterium strains were established. Bifidobacteria form the unique composition of organophosphorus structures of lipoteichoic acids, which determines the adhesive ability of strains. The authors studied the molecular weight distribution of the samples of exometabolites isolated from the nutrient medium after the cultivation of bifidobacteria, under conditions of gel-permeation chromatography. The spectral (UV, FT-IR) characteristics of the produced metabolites and their chromatographic fractions were compared. The fatty acids of the Bifidobacterium cell membrane were analyzed using the GC/MS method. The fatty acids were extracted from bacterial cells with different hydrophobicity with a mixture of chloroform and hexane. It has been established that the hydrophobicity is determined by different contents of unsaturated and branched fatty acids in the bacterial membrane. Hydrophobic bifidobacteria are the only that contain the isopentadecane (isoC15:0) and methyl-tetradecanoic (13Me-C14:0) acids. With the mean hydrophobicity, a high content of the isopalmitic (isoC16:0) and stearic (C18:0) acids was established. Low-hydrophobic strains are characterized by a low content of monounsaturated fatty acids.
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Mileriene, Justina, Loreta Serniene, Beatrice Kasparaviciene, Lina Lauciene, Neringa Kasetiene, Gintare Zakariene, Milda Kersiene, et al. "Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain." Microorganisms 11, no. 2 (February 9, 2023): 436. http://dx.doi.org/10.3390/microorganisms11020436.
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This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.
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Luca, Liliana, and Mircea Oroian. "Oat Yogurts Enriched with Synbiotic Microcapsules: Physicochemical, Microbiological, Textural and Rheological Properties during Storage." Foods 11, no. 7 (March 24, 2022): 940. http://dx.doi.org/10.3390/foods11070940.
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The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt’s properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiological analysis was used to analyze the effect of different factors on the microencapsulated probiotic population in the product. Those factors are: the technological process of obtaining microcapsules; the type of prebiotic chicory inulin (INU), oligofructose (OLI) and soluble potato starch (STH); the prebiotic concentrations in the encapsulation matrix; the technological process of obtaining yogurt; and the yogurt storage period, gastric juice action and intestinal juice action. The experimental data show that oat yogurt containing synbiotic microcapsules has similar properties to yogurt without microcapsules, which illustrates that the addition of synbiotic microcapsules does not change the quality, texture or rheological parameters of the product. Oat yogurt with the addition of synbiotic microcapsules can be promoted as a functional food product, which, in addition to other beneficial components (bioactive compounds), has in its composition four essential amino acids (glycine, valine, leucine and glutamine acids) and eight non-essential amino acids (alanine, serine, proline, asparagine, thioproline, aspartic acid, glutamic acid and α-aminopimelic acid). After 28 days of storage in refrigerated conditions, the cell viability of the microcapsules after the action of the simulated intestinal juice were: 9.26 ± 0.01 log10 cfu/g, I STH (oat yogurt with synbiotic microcapsules—soluble potato starch); 9.33 ± 0.01 log10 cfu/g, I INU, 9.18 ± 0.01 log10 cfu/g, I OIL and 8.26 ± 0.04 log10 cfu/g, IG (oat yogurt with microcapsules with glucose). The new functional food product provides consumers with an optimal number of probiotic cells which have a beneficial effect on intestinal health.
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Bazarnova, Julia, Svetlana Eliseeva, Nadezhda Zhilinskaya, Natalya Barsukova, Ekaterina Aronova, and Aleksey Korzh. "Metabiotics in molecular nutrition: history and practice." E3S Web of Conferences 161 (2020): 02005. http://dx.doi.org/10.1051/e3sconf/202016102005.
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The human microbiota is formed under the influence of external factors, among which a healthy diet plays a key role. The modern people microbiome changes under human eating behavior, stressful factors, agricultural industrialization, increased environmental load, and alimentary disease risks. The human gut microbiome is recognized as the most important biological interface between human genetics, environment, and lifestyle. Nutrition science is entering a new era of targeted action on the body's metabolic activity through the formation of a healthy microbiome, taking into account men individual nutritional characteristics. The paper presents the design of healthy food product technologies, the molecular concept of food engineering and molecular gastronomy, their relationship with traditional cooking and modern cuisine. Much attention is paid to the description of main components and directions of modern molecular gastronomy development, innovative technologies, and ingredients. The role of dietary fibers, prebiotics and probiotics for the normalization of gastrointestinal tract is indicated from the position of the adequate nutrition theory. Some scientific studies on probiotic and metabiotic effects on gut microbiome are described. Modern advances in food biotechnology allow us to obtain symbiotic microbiological culture consortia for new healthy food product manufacture including molecular gastronomy technologies.
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Gagarina, Irina, Irina Gorkova, Ekaterina Kostromicheva, Anna Gavrilova, and Sergey Polekhin. "Microbiological synthesis optimization of probiotic microorganisms Lactobacillus plantarum using combined nutrient media based on AIC secondary raw materials." E3S Web of Conferences 222 (2020): 02012. http://dx.doi.org/10.1051/e3sconf/202022202012.
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The modern agro-industrial complex of the Russian Federation produces a significant number of by-products containing valuable nutrients. The article considers the possibilities of using secondary raw materials of agro-industrial sector in biotechnology industry. The role of waste processing of agricultural raw materials in optimization of lactobacilli cultivation process has been studied. Experimental studies of growth dynamics of probiotic microorganisms Lactobacillus plantarum on complex nutrient media using food and agriculture production waste were carried out. The optimal composition of the nutrient medium for lactobacilli growth and the time of microorganisms cultivation corresponding to the maximum increase of biomass were determined. Comparative analysis of media components for growing Lactobacillus plantarum according to the growth index of probiotic microorganisms was carried out. The growth stimulating role of such substrates for cultivation as beet pulp and corn gluten has been established.
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Pihurov, Marina, Bogdan Păcularu-Burada, Mihaela Cotârleţ, Mihaela Aida Vasile, and Gabriela Elena Bahrim. "Novel Insights for Metabiotics Production by Using Artisanal Probiotic Cultures." Microorganisms 9, no. 11 (October 20, 2021): 2184. http://dx.doi.org/10.3390/microorganisms9112184.
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Wild probiotic consortia of microorganisms (bacteria and yeasts) associated in the artisanal cultures’ microbiota (milk kefir grains, water kefir grains and kombucha) are considered valuable promoters for metabiotics (prebiotics, probiotics, postbiotics and paraprobiotics) production. The beneficial effects of the fermented products obtained with the artisanal cultures on human well-being are described by centuries and the interest for them is continuously increasing. The wild origin and microbial diversity of these above-mentioned consortia give them extraordinary protection capacity against microbiological contaminants in unusual physico-chemical conditions and unique fermentative behaviour. This review summarizes the state of the art for the wild artisanal cultures (milk and water kefir grains, respectively, kombucha—SCOBY), their symbiotic functionality, and the ability to ferment unconventional substrates in order to obtain valuable bioactive compounds with in vitro and in vivo beneficial functional properties. Due to the necessity of the bioactives production and their use as metabiotics in the modern consumer’s life, artisanal cultures are the perfect sources able to biosynthesize complex functional metabolites (bioactive peptides, antimicrobials, polysaccharides, enzymes, vitamins, cell wall components). Depending on the purposes of the biotechnological fermentation processes, artisanal cultures can be used as starters on different substrates. Current studies show that the microbial synergy between bacteria—yeast and/or bacteria—offers new perspectives to develop functional products (food, feeds, and ingredients) with a great impact on life quality.
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Pakhomovskaia, N. L., O. F. Tatyanina, and Т. Yu Lazareva. "Approaches to prevention of antibiotic-associated diarrhea in children." Meditsinskiy sovet = Medical Council, no. 17 (November 1, 2021): 283–92. http://dx.doi.org/10.21518/2079-701x-2021-17-1.
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The incidence of antibiotic-associated diarrhea, according to various authors, ranges from 5 to 39% and depends on the patient’s age and other contributing factors. Antibiotic-associated diarrhea can be caused by any antibiotic, regardless of dosage form or route of administration. In the pediatric population, the prevalence of antibiotic-associated diarrhea ranges from 6 to 70%. An urgent problem is the development of this disease against the background of a course of H. pylori eradication therapy, which significantly complicates tolerance and adherence to therapy. This article presents current data on the pathogenesis and risk factors of antibiotic-associated diarrhea in children. The clinical picture ranges from idiopathic enteritis to antibiotic-associated diarrhea caused by Cl. difficile - pseudomembranous colitis.The main principle of antibiotic-associated diarrhea treatment is cancellation of the antibacterial medicine that caused the diarrhea, or reducing its dose (if the course of the disease allows it). In complex treatment sorbents are used, correction of water-electrolyte balance is carried out. The use of probiotics seems quite logical for the treatment and prevention of antibiotic-associated diarrhea in terms of the pathogenesis of this condition. To correct dysbiosis, drugs are used to maintain and restore the quantitative and qualitative composition of the intestinal microbiota.Taking into account modern recommendations the main groups of drugs (probiotics, prebiotics, synbiotics) used for correction of intestinal microbiocenosis are presented. The mechanism of action of probiotics and mechanisms of their effect on intestinal microflora are considered. The basic requirements for bacterial strains that are part of the probiotic drugs are presented.The results of various randomized clinical trials and meta-analyses confirming the necessity of including probiotic complexes in antibiotic-associated diarrhea treatment regimens are presented from an evidence-based medicine perspective. The clinical effects of strains of Lactobacillusspp., Bifidobacterium spp.,Streptococcusspp. and Lactococcusspp. on the digestive tract microbiota are considered. The role of a synbiotic containing 9 probiotic strains of 4.5 * 109 CFU in one capsule and the prebiotic component fructooligosac-charides in the prevention of antibiotic-associated diarrhea in children is discussed separately. The results of microbiological studies confirmed the presence of microorganisms of genera Bifidobacterium, Lactobacillus, Streptococcus in the product, and the content of bacteria in one dose of the product was not less than 2 x 1010 CFU.
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Pakhomovskaia, N. L., O. F. Tatyanina, and Т. Yu Lazareva. "Approaches to prevention of antibiotic-associated diarrhea in children." Meditsinskiy sovet = Medical Council, no. 17 (November 1, 2021): 283–92. http://dx.doi.org/10.21518/2079-701x-2021-17-1.
Full textAbstract:
The incidence of antibiotic-associated diarrhea, according to various authors, ranges from 5 to 39% and depends on the patient’s age and other contributing factors. Antibiotic-associated diarrhea can be caused by any antibiotic, regardless of dosage form or route of administration. In the pediatric population, the prevalence of antibiotic-associated diarrhea ranges from 6 to 70%. An urgent problem is the development of this disease against the background of a course of H. pylori eradication therapy, which significantly complicates tolerance and adherence to therapy. This article presents current data on the pathogenesis and risk factors of antibiotic-associated diarrhea in children. The clinical picture ranges from idiopathic enteritis to antibiotic-associated diarrhea caused by Cl. difficile - pseudomembranous colitis.The main principle of antibiotic-associated diarrhea treatment is cancellation of the antibacterial medicine that caused the diarrhea, or reducing its dose (if the course of the disease allows it). In complex treatment sorbents are used, correction of water-electrolyte balance is carried out. The use of probiotics seems quite logical for the treatment and prevention of antibiotic-associated diarrhea in terms of the pathogenesis of this condition. To correct dysbiosis, drugs are used to maintain and restore the quantitative and qualitative composition of the intestinal microbiota.Taking into account modern recommendations the main groups of drugs (probiotics, prebiotics, synbiotics) used for correction of intestinal microbiocenosis are presented. The mechanism of action of probiotics and mechanisms of their effect on intestinal microflora are considered. The basic requirements for bacterial strains that are part of the probiotic drugs are presented.The results of various randomized clinical trials and meta-analyses confirming the necessity of including probiotic complexes in antibiotic-associated diarrhea treatment regimens are presented from an evidence-based medicine perspective. The clinical effects of strains of Lactobacillusspp., Bifidobacterium spp.,Streptococcusspp. and Lactococcusspp. on the digestive tract microbiota are considered. The role of a synbiotic containing 9 probiotic strains of 4.5 * 109 CFU in one capsule and the prebiotic component fructooligosac-charides in the prevention of antibiotic-associated diarrhea in children is discussed separately. The results of microbiological studies confirmed the presence of microorganisms of genera Bifidobacterium, Lactobacillus, Streptococcus in the product, and the content of bacteria in one dose of the product was not less than 2 x 1010 CFU.
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Ayed, Lamia, Sana M’hir, and Moktar Hamdi. "Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages." Journal of Chemistry 2020 (March 23, 2020): 1–12. http://dx.doi.org/10.1155/2020/5790432.
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In recent years, the request for the functional beverages that promote health and wellness has increased. In fact, fermented juices are an excellent delivering means for bioactive components. Their production is of crucial importance to supply probiotics, in particular, for people with particulars needs like dairy-product allergic consumers and vegetarians. This review focuses on recent findings regarding the microbial composition and the health benefits of fermented fruit and vegetable beverages by lactic acid bacteria, kefir grains, and SCOBY as well as discussing the metabolites resulting from these fermentations process. Moreover, limits that could restrain their production at the industrial level and solutions that have been proposed to overcome these constraints are also reviewed.
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Kucheruk, M. D., and D. A. Zasekin. "Laying hens feeding in organic farming." Animal Biology 22, no. 2 (July 2020): 58–64. http://dx.doi.org/10.15407/animbiol22.02.058.
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The consumption of organic products in Ukraine is gradually growing. Consumer awareness of the general rules for compulsory certification increases the credibility of manufacturers and the demand for such products. The article provides an analytical review of the current state of the problem of feeding organic poultry, in particular the replacement of synthetic amino acids in feed with natural components, a list of means for the prevention of gastrointestinal diseases of poultry by organic farming is given. The results of the study of feed mixtures and their components are presented. The studies were carried out in two organic poultry farms in Ukraine, as well as in accredited laboratories of veterinary medicine. Physicochemical, microbiological and chemical-toxicological research methods were used. According to the research results, rations for laying hens of different ages were developed and balanced in terms of nutritional value, energy value and other indicators. The article also describes the effect of dysbiosis on the health of poultry and the importance of intestinal probiotic flora in the correction of eubiosis. The use of natural preventive substances in poultry feeding, in particular of microbiological origin and phyto- and bioregulation preparations, is proposed. The basic principles of improving the quantitative and qualitative composition of the poultry intestinal microflora with the help of safe and ecological therapeutic and prophylactic drugs are formulated.
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N. R., Rakshitha, Mayookha V. P., Dasari Swaroopa Rani, Mohan A. Dhale, and Suresh Kumar G. "Lactobacillus plantarum and Lactobacillus helveticus fermented tender coconut water probiotic beverage: A comparison study." Biomedicine 42, no. 6 (December 31, 2022): 1191–99. http://dx.doi.org/10.51248/.v42i6.2388.
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Introduction and Aim: Coconut water is reflected as an elixir to the body. It has become a popular beverage among different age groups because of its deliciousness and high nutritional value. The growth, fermentation efficiency, and bioactive content generation by the probiotic bacteria Lactobacillus plantarum and Lactobacillus helveticus in coconut water were evaluated in this study to develop a new non-dairy probiotic beverage. The classification of species was based on its biochemical features, morphology, physiology, as well as its probiotic properties.
Materials and Methods: Batch fermentations were conducted for the aseptically collected coconut water for two days at a constant temperature of 37°C with Lactobacillus plantarum and Lactobacillus helveticus. The fermented samples were microbiologically and chemically analysed for checking the presence of bioactive components and the physicochemical properties.
Results: After a 48-hour fermentation with Lactobacillus plantarum and Lactobacillus helveticus, tender coconut water showed a significant increase in the bio-actives including cyanocobalamin and riboflavin content. The antibacterial activity shown by the final fermented product indicated its potential for acting against foodborne pathogens.
Conclusion: The findings revealed that following fermentation with Lactobacillus helveticus and Lactobacillus plantarum, the species were able to improve the nutritional content of tender coconut water. Between these two Lactobacillus strains, L. plantarum fermented tender coconut water exhibited higher nutritional values compared to the latter.
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Soloviova, A. V., and O. S. Kaliuzhnaia. "Technological aspects of the “Probioskin” emulgel development." News of Pharmacy 103, no. 1 (February 7, 2022): 73–78. http://dx.doi.org/10.24959/nphj.22.88.
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Aim. To develop a rational technology of a new semisolid preparation for skin application with a probiotic component in the form of an emulgel under the conditional name “Probioskin”. Materials and methods. When developing the technology the study objects were emulgel samples with selected substances – a lyophilized biomass of lactobacilli, dexpanthenol, lactic acid, and excipients – Aristoflex AVC gelling agent, propylene glycol, polysorbate-80, tocopherol, peach oil. To control the quality of the samples, the requirements of the monograph of the SPhU 2.4 on dosage forms “Semi-solid preparations for dermal use” and the general monograph of the SPhU 2.5 “Viable biotherapeutic drugs for human use” were observed. Results and discussion. The process of production of the “Probioskin” drug developed is carried out in the premises of purity class C according to the standard flowchart: the stage of auxiliary works, the stage of the main technological process, the stage of packaging, labeling and shipment of the finished product. The sequence of the technological stages in accordance with the technology of production of a semisolid preparation for skin application – the “Probioskin” emulgel consists of 8 stages: preparation of the raw material, preparation of an oil concentrate of a probiotic component, preparation of an aqueous concentrate of active substances, preparation of a gel base, preparation of an emulsion, packaging of tubes in packs, packaging of packs in group container. The specification for the “Probioskin” drug includes the following sections: “Description”, “Identification”, “pH”, “Uniformity”, “Mass of packaging contents”, “Microbiologicalpurity”, “Assay”. The results of control of the finished product meet the requirements of the MQC. Conclusions. Based on the complex of physicochemical, microbiological, biopharmaceutical, technological, rheological studies, a rational technology of a semisolid preparation for skin application under the conditional name “Probioskin”in the form of an emulgel has been developed. The indicators of quality, permissible norms, methods of control and critical parameters of production of the product developed have been determined.
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Slyvka, N. B., O. Ya Bilyk, and V. O. Nagovska. "Development of the technology of fermented milk drink with goji berries." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (June 28, 2022): 65–71. http://dx.doi.org/10.32718/nvlvet-f9711.
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Fermented milk products are popular and have a positive effect on human health due to probiotics. According to statistical studies, yogurt is consumed the most. The work aims to develop the technology of yogurt drinks using goji berries and honey in their technology. The work was carried out in the laboratory of the department of technology of milk and dairy products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The peculiarities of the technology of fermented milk products with goji berries and honey and methods of introducing new recipe components were studied. The developed fermented milk drink with goji berries and honey expands the range of drinks of this group. Formulation components are natural stabilizers of natural origin. Such a product can be recommended to all age groups of the population. The choice of functional ingredients – goji berries and flower honey, in the technology of fermented milk drinks – is justified. Recipes for sour-milk yogurt drinks have been developed. It was established that the optimal dose of ground goji berries is 1.5 %, and flower honey is 7.5 %. The organoleptic indicators of the finished products were studied, and a point assessment was carried out, based on the results of which a profile frame was built. The results indicate the high taste qualities of the proposed products. The obtained organoleptic characteristics of the fermented milk drink with goji berries and honey established that the experimental samples possessed normative organoleptic characteristics. According to the results of the organoleptic evaluation and the study of physicochemical parameters, formulation No. 2 was chosen for production. Changes in fermented milk products' active and titrated acidity during the 20-day storage period were studied. Based on the research results, the storage period is determined to be no more than ten days. The developed products meet the hygienic requirements according to microbiological indicators. The total number of microorganisms in the test sample is higher than usual, which makes the product beneficial for health.
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Musiy, L. Y., O. Y. Tsisaryk, I. M. Slyvka, and N. Jeremica. "Use of stevia in yoghurt technology." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (October 28, 2020): 55–60. http://dx.doi.org/10.32718/nvlvet-f9411.
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The purpose of the work was to develop technology, investigate the properties and quality indicators of yogurt using stevia extract. Experimental studies of organoleptic, physicochemical and microbiological parameters of yogurt were conducted in the laboratory of the milk and milk products technology department. At the first stage, yogurt formulations were developed using different amounts of stevia extract, namely 0.1 %, 0.2 %, 0.5 %, 1.0 % by weight of the normalized mixture. The yogurt with the sugar addition 5.0 % of weight of the normalized mixture was the control sample. The aqueous extract of stevia was prepared as follows: 30 g of crushed dry raw material was poured into 250 ml of hot water and extracted in a flask under reflux in a boiling water bath for 30 minutes. The aqueous extract was filtered through a paper filter and evaporated to 100 ml. The obtained extract was used for further studies. Yogurt was made by thermostatic method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the milk mixture cooled to a temperature of (37 ± 1) ºС. After stirring, sugar and stevia extract were added to the normalized mixture in the calculated amount. The mixture was stirred and packed in a glass container. After adding all the components, the mixture was fermented at a temperature of (37 ± 1) ºC. After fermentation the product was immediately cooled to a temperature of (4 ± 2) ºC in a refrigerator, and then sent for storage for 21 days. In fermented samples of yogurt during fermentation, the activity of acid formation was determined by changing the active and titrated acidity. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity”. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. Organoleptic and physicochemical parameters were investigated in the finished product according to DSTU 4343:2004 “Yogurts. General technical conditions”. Microbiological parameters of yogurt with stevia extract during storage were examined on the 1, 7, 14 and 21st day according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. Experimentally it was found that the highest titrated (84 °T) and lowest active acidity (4.39 pH units) characterized for the sample with the addition of 1.0 % stevia extract. Yogurt obtained by adding stevia extract in the amount of 0.5 % was optimal for organoleptic characteristics. During storage of yogurt samples, the highest value of titratable acidity was observed in the control, which is explained by the maximum content of lactobacilli cells, but its organoleptic characteristics deteriorated. Determination of the number of viable lactobacilli cells in yogurt samples confirmed the assumption that their more active development was in the control and samples using 0.1 % stevia extract, which correlates with titrated acidity. For the production of yogurt with good organoleptic characteristics and probiotic properties, we propose to use in its technology 0.5 % stevia extract, as well as fermentation culture of direct application ABY-3 (Chr. Hansen). The use of stevia in the production of yogurt not only has a positive effect on the energy composition of the product, but improves organoleptic characteristics. Thus, there is possible to manufacture of the product in order to expand the range of dairy products available to people with diabetes, obesity and other diseases which involves reducing or completely eliminating sugar from your daily diet.
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Adugna, Mulugojjam, and Berhanu Andualem. "Microbial dynamics, risk assessment and sensory evaluation of metata ayib (traditional spiced fermented cottage cheese)." F1000Research 12 (January 24, 2023): 94. http://dx.doi.org/10.12688/f1000research.129522.1.
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Introduction: Different traditional fermented foods and beverages made from various components are available in Ethiopia. Metata ayib, a traditional fermented dairy product, is created by blending ayib (Ethiopian cottage cheese) with different spices in a tightly covered container. Therefore, metata ayib is a ready-to-eat food. If it is handled with poor hygiene standards or is contaminated with potentially hazardous microorganisms, consuming it could be harmful. Therefore, the goal of this study was to assess the microbiological dynamics, organoleptic properties, and growth potential of some foodborne pathogens in metata ayib. Methods: Three different kinds of metata ayib were made in a laboratory, and, using conventional microbiological methods, a microbiological examination was carried out during the fermentation process. Using 10 panellists, the sensory evaluation of the different types of metata ayib was conducted. The growth potential of selected pathogenic microorganisms on the preferred ready-to-eat metata ayib was then tested. Results: Coliforms and Staphylococci species were not found in any type of metata ayib during the fermentation process. The counts of aerobic mesophilic bacteria (AMBC), lactic acid bacteria (LABC), yeast and mold (YMC) in metata ayib that was made with black mustard seed and 12 other common spices were highest. Metata ayib prepared with black mustard seed and 12 additional common spices had significantly (P<0.05) higher sensory qualities in terms of taste than metata ayib prepared with red pepper or Ethiopian mustard seed, and 12 additional common spices. The growth capacity of Candida albicans in metata ayib made with black mustard seed and 12 other common spices showed greater resistance (24 h) than both E. coli (18 h) and S. aureus (6 h). Conclusions: Care should be taken when handling fermented metata ayib. To improve the safety and health benefits of fermented metata ayib, it is preferable to inoculate it with possible probiotics.
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Semenova, J. A., N. E. Posokina, and V. I. Tereshonok. "Influence of carbohydrate correction of raw materials on the growth of lactic acid microorganisms in the process of directed fermentation of vegetables." Vegetable crops of Russia, no. 6 (December 26, 2020): 99–103. http://dx.doi.org/10.18619/2072-9146-2020-6-99-103.
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Relevance. The use of certain single or mixed cultures of lactic acid microorganisms and the mandatory control of the fermentation process of white cabbage are of great importance to ensure that the product is of stable quality without the need for any chemical preservatives or harsh processing conditions. Carbohydrates contained in raw materials play an important role in this process, since carbohydrates are the main source of maintaining the viability of lactic acid microorganisms. By adjusting the carbohydrate component of raw materials at different stages of fermentation, it is possible to maintain a high titer of microorganisms, while obtaining not only a high-quality product, but also giving it, along with prebiotic (a source of fiber) and probiotic properties. Materials and methods. The purpose of this research work was to ensure the direction of the biotechnological process in the direction of stabilization of the concentration of functional microflora (starting systems of lactic acid microorganisms), under the influence of introduced carbohydrate nutrients. In this work, we studied two fermentation systems of microorganisms that are fundamental microorganisms in the fermentation of cabbage, namely, systems consisting of a pre-fermentation culture of Leuconostoc mesenteroides and one of the cultures of lactobacilli: Lactobacillus plantarum or Lactobacillus brevis. The study used the usual microbiological method for determining the number of microorganisms by seeding in an agarized culture medium, as well as processing experimental data. Results. As a result, we found that the introduction of a carbohydrate Supplement allows us to stabilize the dynamics of changes in the concentration of the studied starting systems at the same initial level throughout the main stage of fermentation.
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ÖZDEMİR, Yasin, Mehmet ÖZKAN, Seda KAYAHAN, and Ali İhsan DAMLAPINAR. "Determination of microbiological, aromatic and sensory properties in different ripening period of Bayramiç cheese produced with and without bifidobacteria inoculation and comparison with similar industrial cheeses." Gıda ve Yem Bilimi Teknolojisi Dergisi, no. 29 (January 23, 2023): 46–54. http://dx.doi.org/10.56833/bursagida.1232481.
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Objective: In recent years, interests in artisan cheeses have also increased with the interest in traditional foods. In this context, researchers are studying on revealing the properties of artisan cheeses, increasing their quality with new technologies and revealing their differences with other cheeses. This study aimed to determine the differences in microbial properties, major aromatic components and sensory properties of Bayramiç cheese, which are traditionally produced with and without inoculation of bifidobacteria and ripened in brine at different periods. In addition, these traditional cheeses were also compared with other industrially produced cheeses. Materials and methods: In this study, Bayramiç cheeses were produced from cow milk by using traditional methods with and without bifidobacteria inoculation. Samples were taken at 1, 45, 90 and 135 days of ripening period for analysis. Three different ripened cheeses were used to compare. It is known that these cheeses were produced on an industrial scale from cow's milk, starter culture was not used in their production, standard production methods were used, they were ripened at 4oC for 3 months and offered for sale as full-fat ripened white cheese. Bifidobacteria, lactic acid bacteria, yeast and mold counts were determined and aromatic compounds and sensory properties were also analyzed. Results and conclusion: Bifidobacteria inoculated samples showed more regular increase in lactic acid bacteria counts. It has been observed that Bayramiç cheeses produced with 7 log cfu/mL inoculation of bifidobacteria may also provide an advantage in the marketing of probiotics. In further studies, will be done in future with much more samples, capric acid, capronate (ethyl-) and benzene, 2,4-diisocyanato-1-methyl can be used as indicator components for Bayramiç cheeses. Interreaction of bifidobacteria inoculation and ripening days were determined important factors for product quality. It is thought that producers who want to use bifidobacteria as a starter culture should also pay attention to ripening times.
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Zawistowska-Rojek, Anna, Tomasz Zaręba, and Stefan Tyski. "Microbiological Testing of Probiotic Preparations." International Journal of Environmental Research and Public Health 19, no. 9 (May 7, 2022): 5701. http://dx.doi.org/10.3390/ijerph19095701.
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Probiotic microorganisms that are potentially beneficial to the health of the host are commercially available in a great variety of products. Not all microorganism strains present in products have proven beneficial to the health properties. These products include not only foodstuffs but also dietary supplements, food for special medical purposes, medicinal products, as well as cosmetics and medical devices. These products contain from one to a dozen bacterial strains of the same or different species and sometimes also fungal strains. Since the pro-health effects of probiotics depend on a specific strain, the number of its cells in a dose, and the lack of pathogenic microorganisms, it is extremely important to control the quality of probiotics. Depending on the classification of a given product, its form, and its content of microorganisms, the correct determination of the number of microorganisms and their identification is crucial. This article describes the culture-dependent and culture-independent methods for testing the contents of probiotic microorganisms, in addition to biochemical and genetic methods of identification. The microbiological purity requirements for various product categories are also presented. Due to numerous reports on the low quality of probiotic products available on the market, it is important to standardise research methods for this group of products and to increase the frequency of inspections of these products.
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Albay, Zehra. "The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese." Mljekarstvo 72, no. 4 (October 6, 2022): 237–49. http://dx.doi.org/10.15567/mljekarstvo.2022.0405.
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In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1% inulin had a more favourable effect on probiotic viability.
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Osho, M. B., and O. E. Sobande. "Microbiological assessment of tigernut milk as a potential probiotic product." Nigerian Journal of Biotechnology 36, no. 1 (October 7, 2019): 186. http://dx.doi.org/10.4314/njb.v36i1.24.
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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.
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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).
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Mikulajová, Anna, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík, and Eva Hybenová. "Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties." Applied Sciences 11, no. 19 (October 4, 2021): 9241. http://dx.doi.org/10.3390/app11199241.
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This study determined the effect of fermentation by Fresco DVS 1010 starter culture with added probiotic strain Lactobacillus rhamnosus GG and potentially probiotic isolate Lactobacillus plantarum HM1, at fermentation times (0, 8 h) and cold storage period (24 h, 4th day, 7th day, 14th day), on microbial parameters, pH changes, total phenolic content, phenolic compounds profile, and antioxidant activity of buckwheat water- and milk-based mashes, flavored with cranberries and unflavored. The tested starter Fresco culture effectively fermented the buckwheat products and the viable cell counts of potentially probiotic bacteria were sufficient to demonstrate the health-promoting properties of final products. Lactic acid bacteria had a positive impact on total phenolic compound content, total flavonoid content, and antioxidant activity of buckwheat mashes, whereby final values (14 days) were higher by about 16.9–130.8%, 13.4–37.7%, and 14.5–145.9%, respectively, in comparison to initial values (0 h). Seven phenolic acids (gallic, protocatechuic, vanillic, syringic, caffeic, p-coumaric, and ferulic) and two flavonoids (rutin and quercetin) in buckwheat mashes were measured during the experimental period. The content of quercetin, gallic, and protocatechuic acids increased and, conversely, p-coumaric acid decreased, in all products. Prepared buckwheat fermented products have the potential to meet the criteria for potentially functional foods.
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Kinvan, Emine, and Tugba Ozdal. "IMPROVED DOMESTIC PROBIOTIC ENERGY BAR DESIGN BY USING SENSORY ANALYSIS METHODS." Latin American Applied Research - An international journal 52, no. 4 (September 25, 2022): 387–92. http://dx.doi.org/10.52292/j.laar.2022.964.
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Today, the relationship between health and nutrition is gaining more importance. Studies have shown that probiotics have significant effects on health and can be used to prevent various diseases. However, the consumption of probiotic products is still not sufficient. Therefore, probiotic products should be multiplied and disseminated. In this study, it was aimed to develop a probiotic product with high nutritional value and energy level by using probiotic oatmeal, hazelnut, peanut, pistachio, almond, walnut and chocolate. Products produced as probiotic energy bar are designed in three different formulations. Then, the most preferred product formulation was selected by using sensory analysis technique ranking tests and the profile of products were examined using quantitative descriptive analysis. Consumption suitability was also evaluated with microbiological analyzes including probiotic bacteria count, total bacterial count, mold and yeast count.
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Al-Shawi, Sarmad Ghazi, and Haider Ibrahim Ali. "Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics." Journal of Pure and Applied Microbiology 14, no. 3 (July 21, 2020): 2147–56. http://dx.doi.org/10.22207/jpam.14.3.55.
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The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.
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Kostelac, Deni, Ivančica Delaš, Jadranka Frece, Marko Jelić, Iva Čanak, Željko Jakopović, Jasenka Gajdoš Kljusurić, Tjaša Jug, Ksenija Markov, and Marija Vrdoljak. "SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures." Food technology and biotechnology 58, no. 2 (July 31, 2020): 128–37. http://dx.doi.org/10.17113/ftb.58.02.20.6439.
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Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditionally, cheese in a sack is produced without the addition of starter cultures. Addition of beneficial probiotic cultures to numerous dairy products has documented advantages. Effects that the addition of probiotic bacteria to traditional cheese have on aroma compounds and sensory properties have not been fully investigated. The aim of this study is to determine the sensory properties and differences in the aromatic profiles between cheese samples ripened in a lambskin sack, produced traditionally without the addition of any starter culture, or with the addition of probiotic bacteria. Experimental approach. In this study, cheese in a sack was produced with the addition of probiotic cultures Lactobacillus plantarum B and L. lactis ssp. lactis S1. During ripening volatile aroma compounds were analysed with a solid-phase microextraction gas chromatography-mass spectrometry. Sensory properties were evaluated by trained tasters who are familiar with the traditional taste of the cheese from a sack. The results of aroma composition and taste scores were then compared using factorial and principal component analyses. Results and conclusions. Chromatography showed differences in the composition of aroma compounds and the sensory properties between the cheese produced with Lactobacillus starter cultures and the control cheese, traditionally produced without a starter culture. The addition of probiotic cultures L. plantarum B and L. lactis ssp. lactis S1 resulted in products with better sensory properties and chemical profile of volatile aromatic compounds. Novelty and scientific contribution. This study investigates the usage of naturally present probiotic cultures as starter cultures in cheese in a sack production. Their effects on aroma profiles and sensory characteristics have been compared for the first time using factorial and principal component analyses.
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Silva e Alves, Adriana, Leila Spadoti, Patrícia Zacarchenco, and Fabiana Trento. "Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation." Beverages 4, no. 3 (July 12, 2018): 49. http://dx.doi.org/10.3390/beverages4030049.
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Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, they have a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus, food manufacturers have opted to add whey to food formulations. The demand for beverages, containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits, has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological and physicochemical characteristics soon after production and during storage. The viability and stability of probiotics, as well as the microbiological characteristics, titratable acidity and sedimentation of the beverage, were monitored during one month of refrigerated storage. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology, and the product was suitable for the incorporation of the probiotic, Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.
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Pessi, Tanja, Yelda Sütas, Maija Saxelin, Harri Kallioinen, and Erika Isolauri. "Antiproliferative Effects of Homogenates Derived from Five Strains of Candidate Probiotic Bacteria." Applied and Environmental Microbiology 65, no. 11 (November 1, 1999): 4725–28. http://dx.doi.org/10.1128/aem.65.11.4725-4728.1999.
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ABSTRACT Unheated and heat-treated homogenates were separately prepared from candidate probiotic bacteria, including Lactobacillus rhamnosus GG, Bifidobacterium lactis,Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, andStreptococcus thermophilus. We compared the phytohemagglutinin-induced proliferation of mononuclear cells in the presence of homogenates and in the presence of a control containing no homogenate by assessing thymidine incorporation in cell cultures. All homogenates suppressed proliferation, whether the enzymatic activity was inactivated or not inactivated by heating. When the proliferation assays were repeated with cytoplasmic and cell wall extracts derived from the homogenate of L. rhamnosus GG, the cytoplasmic extract but not the cell wall extract was suppressive. These findings indicate that candidate probiotic bacteria possess a heat-stable antiproliferative component(s). These bacteria may be used to generate microbiologically nonviable yet immunologically active probiotic food products that are easier to store and have a longer shelf life.
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Gündüz, Gülten Tiryaki, and Burcu Sıla Göral. "Production of Traditional Grape Pickle Using Lactobacillus acidophilus and Investigation of the Inhibitory Effect of the Product on Bacillus cereus and Escherichia coli." Turkish Journal of Agriculture - Food Science and Technology 10, no. 10 (October 24, 2022): 1821–31. http://dx.doi.org/10.24925/turjaf.v10i10.1821-1831.4729.
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Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as the safety of product.
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Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (June 28, 2021): 599. http://dx.doi.org/10.3390/agriculture11070599.
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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum recommended viable probiotic numbers at the time of consumption. However, due to the exclusion of dairy, whether these food matrices can enhance the functional properties of probiotics such as gastrointestinal survival and immune-enhancing effects needs a thorough investigation. Hence, this review focuses on some of the popular non-dairy plant-based probiotic food products and their microbiological quality characteristics in terms of maintaining probiotic viability during product storage. Their gastrointestinal tolerance in these products, other functional properties, and product qualities have also been briefly discussed.
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Oliveira, João Victor Manzoni de, Stephanie Harue Massaki, Willian Caixeta Gutierres, Franciele Itati Kreutz, João Pedro Grespan Estodutto da Silva, Lilliam May Grespan Estodutto da Silva, and Milena Wolff Ferreira. "Preparation, physicochemical and microbiological evaluations of italian type salami fermented with kefir." Research, Society and Development 10, no. 16 (December 11, 2021): e208101623581. http://dx.doi.org/10.33448/rsd-v10i16.23581.
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Industrialized meat product, known as salami, is composed of some types of meat, such as pork, beef or pork and beef together, added ingredients and bacon. This research aimed to elaborate Italian salami using the fermentation process with standard starter bacteria, such as control, water and milk kefir, and evaluate the physicochemical and microbiological characteristics of the final product. The use of kefir grains aimed to analyze the possibility for their use in the production of salami as starter cultures from their symbiotic association of yeasts, acid-lactic bacteria, acetic bacteria and also their probiotic and antimicrobial action. The microbiological and physicochemical composition indicates that kefir is a product with probiotic characteristics, because it has in its composition living microorganisms capable of improving the intestinal microbial balance producing beneficial effects on the health of the individual who consumes it. At the end of the analyses, it was observed that the salami based on standard starter bacteria culture presented greater diversity of fungi, and the fungus Exophiala spp was present in the 3 types of salamis. The samples showed absence of pathogenic bacteria such as Salmonella ssp, Shigella ssp and E.coli. There was little variation in the physical-chemical characteristics of the salamis evaluated. It was concluded that kefir can replace industrial fermentation culture without affecting the microbiological and physicochemical pattern of salami.
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Neffe-Skocińska, Katarzyna, Danuta Jaworska, Danuta Kołożyn-Krajewska, Zbigniew Dolatowski, and Luiza Jachacz-Jówko. "The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality." BioMed Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/452757.
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The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition ofLb. rhamnosusLOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.
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Mukhammadiev, Rish S., Rin S. Mukhammadiev, I. V. Rud, S. V. Rud, A. S. Mukhammadieva, I. A. Ivanochkin, A. I. Yarullin, and L. R. Valiullin. "Parameters of acute toxicity and sensitizing properties of a microbiological preparation based on L. acidophilus IV138 and B. subtilis GA24 strains." IOP Conference Series: Earth and Environmental Science 1096, no. 1 (October 1, 2022): 012027. http://dx.doi.org/10.1088/1755-1315/1096/1/012027.
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Abstract This article presents the results of a study of the parameters of acute toxicity and sensitizing properties of a microbiological additive based on probiotic strains L. acidophilus IV138 and B. subtilis GA24 on White Wistar rats and White Giant rabbits. The acute toxicity class of the prototype feed additive was established in accordance with the fundamental document OECD Test № 423 “Acute Oral Toxicity - Acute Toxic Class Method” (2001). The evaluation of the irritating properties of the microbiological preparation was carried out by the method of skin applications and using the test conjunctival test. The research results showed that the probiotic preparation does not have acute toxicity when administered orally to warm-blooded animals, sensitizing properties in the conjunctival test and skin application. According to the results of experimental studies, the feed additive containing L. acidophilus IV138 and B. subtilis GA24 strains is classified as a low-hazard product.
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Agazzi, Aurélio Santos, Biane Oliveira Philadelpho, Clariane Teixeira Pessoa Mamona, Deise Azevedo Silva, Lusiene Lima Rocha, Mariana Fernandes Almeida, Thaís de Souza Santos, Talita Andrade da Anunciação, Carolina Oliveira de Souza, and Karina Teixeira Magalhães-Guedes. "Kefir-based Petit Suisse: new dessert flavored with nibs and cocoa honey / Petit Suisse à base de Kefir: nova sobremesa aromatizada com nibs e mel de cacau." Brazilian Journal of Development 8, no. 7 (July 21, 2022): 52682–96. http://dx.doi.org/10.34117/bjdv8n7-266.
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Health-conscious consumers are looking for functional foods to improve their body's well-being. Kefir-based foods provide improvements in quality of life. Kefir has a nutritional and probiotic function. This study aimed to elaborate on kefir-based Petit Suisse flavored with nibs and cocoa honey, as well as to evaluate the physicochemical and microbiological parameters and sensorial acceptance. The kefir-based Petit Suisse developed in this study proved to be a viable proposition as a food source. All items listed in the sensory analysis received positive ratings by the majority of the evaluating public, which made the product exceed the value established as a criterion for acceptance. Kefir-based Petit Suisse flavored with nibs and cocoa honey can be considered a promising product for the market with nutritional values and probiotic potential.
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Papadopoulou, Olga, and Nikos Chorianopoulos. "Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (October 14, 2016): 169–81. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.23.
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The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels.
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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (October 18, 2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.
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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
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Ertanto, Tomi, Tetuko Dito Widarso, Riyanti Ekafitri, RH Fitri Faradilla, and Mujiono Mujiono. "Physical, chemical and microbiological properties of probiotic product based on coconut milk (cocogurt) during storage." Journal of Bioscience and Bioengineering 108 (November 2009): S140. http://dx.doi.org/10.1016/j.jbiosc.2009.09.023.
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Garcia, Manuel Mântua Esteves, Carlos José Dias Pereira, Ana Cristina Freitas, Ana Maria Pereira Gomes, and Maria Manuela Estevez Pintado. "Development and Characterization of a Novel Sustainable Probiotic Goat Whey Cheese Containing Second Cheese Whey Powder and Stabilized with Thyme Essential Oil and Sodium Citrate." Foods 11, no. 17 (September 4, 2022): 2698. http://dx.doi.org/10.3390/foods11172698.
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Probiotic goat whey cheeses with added second cheese whey powder (SCWP) were developed, resulting in creamy and spreadable products. The products contained Lactobacillus rhamnosus and Bifidobacterium animalis, as well as thyme essential oil and sodium citrate. Matrices of probiotic whey cheeses, with and without additives, were produced and stored at 5 °C for 21 days. Microbial and chemical profiles were evaluated weekly. The composition of the optimum matrix, formulated with whey cheese, probiotic culture, SCWP, thyme essential oil and sodium citrate (WCPSTC) was, expressed in % (w/w): protein (10.78 ± 0.08), fat (7.59 ± 0.03), dry matter (25.64 ± 0.13), ash (2.81 ± 0.02) and lactose (3.16 ± 0.04). Viable cell numbers of both probiotic cultures in matrix WCPSTC remained above 107 CFU g−1. This finding is of the utmost importance since it proves that both probiotic bacteria, citrate and thyme essential oil can be combined in order to increase the shelf-life and functional value of dairy products. All matrices’ pH values decreased during storage, yet only matrix WCPSTC remained above 5.0 pH units. The results indicated that the development of a probiotic whey cheese incorporating a dairy by-product, SCWP, is possible without compromising its chemical, microbiological or sensorial stability.
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Savenkova, E. V., E. V. Anikina, and V. S. Orlova. "Functional nutrition: biological properties and impact on human health." Voprosy dietologii 10, no. 4 (2020): 29–35. http://dx.doi.org/10.20953/2224-5448-2020-4-29-35.
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As is known, diseases associated with nutrition disorders account for a significant share in the structure of causes of general mortality. Cumulative research knowledge allows us to state that consumption of certain food products or related physiologically active components contributes to the maintenance of optimal health and helps reduce the risk of certain diseases. All food products are functional to some extent, because all foods have a certain nutritional value. The vast majority of functionally significant components are found in plant foods, but there are also several classes of physiologically active functional food ingredients of animal and microbiological origin. Health-oriented functional foods will be in demand over the next few decades, taking into account consumers’ interest in staying healthy for as long as possible, the demographic ageing of the world population and the rising health care costs. Functional foods are one of the most intensively researched and widely promoted areas in nutrition science, but they are not a panacea – a comprehensive approach that takes into consideration all principles of a healthy lifestyle is required for health preservation and maintenance. Key words: metagenomics, human microbiome, nutrigenomics, nutraceutical, prebiotics, probiotics, synbiotics, enterotype
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Bukharev, Andrew, Natalya Gavrilova, Olga Kriger, and Natalya Chernopolskaya. "Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects." Food Processing: Techniques and Technology 51, no. 4 (January 12, 2022): 664–73. http://dx.doi.org/10.21603/2074-9414-2021-4-664-673.
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Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised the demand for functional foods in Russia. The research objective was to develop a new functional curd product fortified with probiotic microflora.
Study objects and methods. The study featured cow’s milk, skimmed milk, cream, whey protein concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 and Howaru Bifido ARO-1, buckwheat flour, and oat flour. The experiment included physicochemical, sensory, biochemical, and microbiological methods.
Results and discussion. The milk-protein base of the curd product was produced in a GEA Westfalia KDB 30 curd separator. The research involved 15 and 20% cream with two different starter cultures. In case of 15% cream, Probat 576 Howaru Bifido appeared to be 1.66 times more active than ARO-1 Howaru Bifido, in case of 20% cream the result was even higher – 1.73 times. Probat 576 also demonstrated a better active acidity, i.e. 5.5 after three hours, which was two hours faster than ARO-1. Mathematical modeling revealed the positive effect of buckwheat and oat flour on the cream fermentation process. Oat flour (5%) was the optimal prebiotic, while buckwheat flour added its color to the final product, thus spoiling its market quality.
Conclusion. The new biotechnology for a curd product fortified with probiotic cultures can expand the range of functional products for sports diet.
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Michelutti, Luca, Michela Bulfoni, Veronica Bolzon, and Emanuele Nencioni. "Preliminary Evidence of a Molecular Detection Method to Analyze Bacterial DNA as a Quality Indicator in Cosmetics." Cosmetics 7, no. 3 (July 10, 2020): 54. http://dx.doi.org/10.3390/cosmetics7030054.
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Cosmetics are a category of widely consumed and distributed products, and their manufacture is always subject to specific guidelines. Quality Control (QC) tests provide information supporting the absence of injurious organisms and regarding the microbiological stability of cosmetics. The microbiological risk analysis is typically performed using the plate count method, which is a time-consuming and operator-dependent approach. Molecular technologies allow a deeper and more sensitive testing than traditional cultures. The demand for rapid and sensitive methods is recently increasing. The aim of our study was to compare different DNA extraction methods in order to detect and quantify bacterial load in cosmetics using a qPCR system. Known numbers of microorganisms were spiked into six different cosmetics to simulate contaminated samples. DNA was extracted with seven extraction kits and then quantified by real-time qPCR. Results revealed differences in terms of cell recovery, DNA yield, and quality. The bead-beating approaches were the most suitable in our molecular workflow and lead to good quality DNA for analysis by qPCR within four hours. Combined with mechanical extraction, qPCR may represent an efficient and easy method for microorganism identification in cosmetics, and can be automated. This approach also is also applicable for the detection of probiotics used as beneficial biological components in cosmetic products. The results of our molecular method provided preliminary evidences for the rapid identification of cells (10–100) and nucleic acids in complex preparations employed for human health, in compliance with regulatory limits. The suggested methodology is easy, fast, and sensitive. Its scalability allows serial microbiological evaluation at every manufacturing step.
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Rahman, Dida Hani, Ikeu Tanziha, and Sri Usmiati. "FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum." Jurnal Gizi dan Pangan 7, no. 1 (March 1, 2012): 50. http://dx.doi.org/10.25182/jgp.2012.7.1.50-.
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Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />
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Tsevdou, Maria, Maria Ouli-Rousi, Christos Soukoulis, and Petros Taoukis. "Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt." Foods 9, no. 3 (March 19, 2020): 360. http://dx.doi.org/10.3390/foods9030360.
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The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions was investigated. Appropriate mathematical models were developed to describe the kinetics of the probiotics viability loss under the implemented HP conditions, aiming to the development of a predictive tool used in the design of HP-processed yoghurt-like dairy products. The validation of these models was conducted in plain and sweet cherry-flavored probiotic dairy beverage products pressurized at 100−400M Pa at ambient temperature for 10 min. The microbiological, rheological, physicochemical and sensory characteristics of the HP-treated probiotic dairy beverages were determined in two-week time intervals and for an overall 28 days of storage. Results showed that the application of HP in the range of 200−300 MPa had minimal impact on the probiotic strains viability throughout the entire storage period. In addition, the aforementioned HP processing conditions enhanced the rheological and sensory properties without affecting post-acidification compared to the untreated product analogues.
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А. A. Mayorov. "TECHNOLOGIES FOR PRODUCING COTTAGE CHEESE WITH PROBIOTIC PROPERTIES." Science and Technology of Kazakhstan, no. 1.2022 (March 27, 2022): 108–14. http://dx.doi.org/10.48081/syqa7450.
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The article pays special attention to the enrichment of cottage cheese with probiotic cultures. Therapeutically significant level of content of probiotic microorganisms in cottagecheese determines its functional purpose.Currently, curd products with probiotic microorganisms are not sufficiently represented in the trade network, which actualizes the conduct of scientific research on the development of a line of such products. The choice of enriching cottage cheese with propionic acid bacteria is due to antagonistic properties, which are expressed in the suppression of the development of pathogenic and conditionally pathogenic microflora. Another important feature of them is the ability to produce vitamin B12, which is involved in the regulation of hematopoiesis, prevents the destruction of red blood cells and fatty degeneration of internal organs, and also provides a coating of nerve fibers with a myelin sheath. The article presents the results of studies of the microbiological and physico-chemical properties of the finished product, as well as those requiring energy purposes.
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ANTUNES, ADRIANE E. C., ÉRICA R. A. SILVA, ARIENE G. F. VAN DENDER, ELZA T. G. MARASCA, IZILDINHA MORENO, ELIETE V. FARIA, MARISA PADULA, and ALDA L. S. LERAYER. "Probiotic buttermilk-like fermented milk product development in a semiindustrial scale: Physicochemical, microbiological and sensory acceptability." International Journal of Dairy Technology 62, no. 4 (November 2009): 556–63. http://dx.doi.org/10.1111/j.1471-0307.2009.00534.x.
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Klychkova, M. V., Y. S. Kichko, and M. D. Romanko. "New poultry meat product." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (December 20, 2019): 86–90. http://dx.doi.org/10.20914/2310-1202-2019-3-86-90.
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In the modern world, an increasing number of people prefer poultry sausages, since this product has a low calorie level. In addition, poultry sausages contain less fat and cholesterol, which is ideal for people who have a healthy and balanced diet. The creation of new recipes for products from poultry meat with the inclusion of components of animal and vegetable origin is aimed at increasing meat resources and improving the quality of finished products. In many cases, the addition of new components, as well as changing the ratio and methods of introduction into the recipe, can increase the nutritional value of the finished product. A chicken roll recipe was developed using chicken offal, Unicell-500 hydrated wheat fiber and heat-treated carrots. Kiwi was used to soften offal. Organoleptic, physico-chemical and microbiological studies of chicken rolls, developed according to classical technology and a new recipe, were carried out. The research results showed that the use of carrots and offal in chicken roll improves the taste of the product, allows you to reduce calorie content and get the product with the necessary consistency, improve functional properties, improves economic performance by reducing the cost of finished products from poultry meat. The use of Unicell-500 dietary fiber reduces the consumption of expensive meat raw materials due to the high moisture-binding ability of fiber. Enrichment of chicken roll allowed to improve physico-chemical, organoleptic, microbiological indicators.
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Palamutoğlu, Recep, and Cemal Kasnak. "Fermente Et Ürünleri Üretiminde Probiyotik Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 2, no. 5 (May 22, 2014): 208. http://dx.doi.org/10.24925/turjaf.v2i5.208-213.106.
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In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB) are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological properties. Positive effects of probiotics in human health and product properties in the absence of any adverse effects various cultures have been used for the production of probiotic fermented meat products. In the production of such products prepared dough which have meat and fat in the matrix form a suitable vehicle for probiotic cells. During production of products formation of lactic acid reduced the pH, during ripening conditions water activity reduced so these factors adversely affect viability of probiotic cells. For this reason protecting probiotic cultures from negative effects during exposure in the product and vitality of cells in human gastro-intestinal system to continue operating for consumption to be provided during the order process the cells are coated with microencapsuation. The use of probiotic microorganisms isolated from various foods is being investigated for the production of sausages. Studies on the effects of probiotics on human health of meat products are also needed. In this study the probiotic microorganisms used in the production of probiotic fermented sausages were investigated.
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Mikucka, Agnieszka, Aleksander Deptuła, Tomasz Bogiel, Agnieszka Chmielarczyk, Elżbieta Nurczyńska, and Eugenia Gospodarek-Komkowska. "Bacteraemia Caused by Probiotic Strains of Lacticaseibacillus rhamnosus—Case Studies Highlighting the Need for Careful Thought before Using Microbes for Health Benefits." Pathogens 11, no. 9 (August 26, 2022): 977. http://dx.doi.org/10.3390/pathogens11090977.
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Lactic acid bacteria belonging to Lactobacillus spp. and Lacticaseibacillus spp. are a natural part of fermented milk and other food products, probiotic supplements and human microbiota. They mainly belong to mucosal microflora, especially oral, vaginal and intestinal. Lacticaseibacillus spp. strains included in probiotics are generally characterised as safe microorganisms, and the species are concerned bacteria with very low pathogenic potential. However, infections caused by Lactobacillus spp. and Lacticaseibacillus spp., including bacteraemia and endocarditis, occur occasionally. The aim of the study was to present two cases of bacteraemia due to Lacticaseibacillus rhamnosus associated with the use of a probiotic product. It afflicted patients in intensive care units. The investigation was preliminarily based on clinical and microbiological recognition of the cases. The initial observation was laboratory confirmed with the application of pulsed-field gel electrophoresis (PFGE) results. Identical PFGE patterns were obtained for the evaluated strains and the strains derived from a commercially available probiotic that was administered to those patients. The increasing number of studies describing opportunistic infections due to probiotic strains of Lacticaseibacillus spp. should result in verifying the safety of probiotic formulations used in immunocompromised patients and forming detailed guidelines for the use of probiotics among patients from several risk groups.
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Rahmawati, Felicia Desi Nora, Ekawati Purwijantiningsih, and Yulia Reni Swasti. "Literature Review: Quality of Plant-Based Probiotic Drinks With Variation Of Sucrose And Lactic Acid Bacteria." Jurnal Ilmu Pangan dan Hasil Pertanian 4, no. 2 (February 1, 2021): 112–28. http://dx.doi.org/10.26877/jiphp.v4i2.7466.
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Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.
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Sauperl, Olivera, Andrej Zabret, and Lidija Fras Zemljič. "Development of advanced sanitary materials with the use of probiotic paste." Journal of Engineered Fibers and Fabrics 15 (January 2020): 155892502092221. http://dx.doi.org/10.1177/1558925020922215.
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Cotton sanitary towels were functionalized by probiotic paste with incorporated Lactobacillus L. fermentum LN99, L. rhamnosus LN113, and L. gasseri LN40 in order to reduce the possibility of infection or inflammation during menstruation and to develop a friendlier product. These towels were characterized through elemental composition using attenuated total reflectance Fourier transform infrared spectroscopy, determination of the pH of aqueous extract, water retention, capillary properties, determination of absorption capacity, and microbiological testing, to assess the antimicrobials’ function and stability of lactic bacteria paste as a coating for sanitary towels. The results of the used methods show that the physical–mechanical properties of towels functionalized by probiotic paste are not significantly different if compared to non-treated ones. Attenuated total reflectance Fourier transform infrared spectroscopy set the successful functionalization of sanitary towels with probiotic paste due to the occurrence of typical probiotics paste peaks. The pH of the probiotic-functionalized sanitary towels was reduced in comparison to the reference material to an acidified region of pH = 5.6, which is an ideal environment for maintaining physiological pH. The decrease in water retention of towels after functionalization is relatively low (8.48 %). The sorption behavior of towels was worse by up to 15% regardless of the reference material, which is still acceptable from a practical point of view and internal standards of the included company Tosama d.o.o. The probiotic-functionalized sanitary towels absorb synthetic blood faster than the reference ones, due to compatibility of the paste with synthetic blood. Moreover, towels obtain functionalities such as good condition for lactobacilli growth with simultaneous pH adjusting, as well as introducing of Staphylococcus aureus reduction. Functionalization of sanitary towels with probiotic paste showed a commercial potential to reduce the probability of infection during the menstruation cycle, as well as being a more customer-friendly product.