Journal articles: 'Yoghurt cultures'

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Hejtmánková, A., V. Horák, J. Dolejšková, F. Louda, and H. Dragounová. "Influence of yogurt cultures on benzoic acid content in yoghurt." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 52–54. http://dx.doi.org/10.17221/8309-cjfs.

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Benzoic acid is not the natural metabolite in ruminants, therefore it is blocked in their gastrointestinal system in the form of benzoylglycine (hippuric acid). Change of hippuric acid into benzoic acid is realized by yoghurt cultures during yoghurt preparation. The influence of yoghurt cultures most frequented species J22, WV2, JK, T767 + T, J2, RX, JOB, WV3 and two strains MILCOM a. s. Laktoflora (used for preparation of yoghurt cultures) on benzoic acid level was tested on model yoghurts, produced from cow milk. One model of yoghurt was produced from goat milk, inoculated with yoghurt culture WV2. The levels of benzoic acid were determined by HPLC with SOP (standard operation procedure) used by the Czech Agricultural and Food Inspection. All experimental samples were prepared by the same technology and the same starting raw material and inoculated by the above 8 most frequently used yoghurt cultures. Differences between the used yoghurt cultures were found and statistically confirmed.

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Gün, Ö., and N. D. Işsikli. "The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures." Food Science and Technology International 12, no. 6 (December 2006): 467–76. http://dx.doi.org/10.1177/1082013206073083.

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The effects of fat and non fat dry matter (NFDM) concentration and storage time on the physical properties and acidity of yoghurts made using commercial probiotic cultures (ABY and ABT-1) were investigated by using response surface methodology. All yoghurts made with ABY and ABT-1 cultures exhibited shear thinning behaviour. The power low model was used to describe the shear thinning behaviour of yoghurt samples. The flow behaviour index ( n) and the consistency coefficient ( m) were determined. NFDM levels in milk strongly affected syneresis, apparent viscosity at a constant speed of 100rpm, flow behaviour index and the consistency coefficient. Titratable acidity and pH were mainly affected by the storage time. Under all conditions examined, yoghurt made with ABT-1 culture had higher apparent viscosity, consistency coefficient and pH value than those of the yoghurt made using ABY culture.

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Folkenberg, Ditte M., Petr Dejmek, Anne Skriver, and Richard Ipsen. "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures." Journal of Dairy Research 73, no. 4 (July 12, 2006): 385–93. http://dx.doi.org/10.1017/s0022029906001920.

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Mixed cultures of different EPS-producing Streptococcus thermophilus strains in combination with a Lactobacillus delbrueckii subsp. bulgaricus strain with negligible EPS-production were used for yoghurt production. The yoghurt texture was characterised with respect to sensory, rheological and microstructural properties and the EPS-concentrations were determined. The cultures resulted in yoghurts with highly different texture properties, and positive interactions between certain Streptococcus thermophilus strains were observed. The underlying properties of yoghurt texture are multidimensional, but a number of microstructural characteristics were apparent in the yoghurts with the highest mouth thickness, creaminess and viscosity. A strong protein network, not too dense and with medium size pores containing EPS, seems associated with these properties. The presence of capsular polysaccharides (CPS) also appeared to be beneficial as did a combination of EPS types, which were distributed differently in the protein network (in serum pores, respectively in association with protein). Obviously, a certain concentration of EPS must be present to provide for these effects on yoghurt texture, but other factors than concentration per se seem more important.

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Öncül, Nilgün, Zeliha Yıldırım, and Metin Yıldırım. "Laktokoksin BZ ve Enterosin KP’nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 3, no. 5 (February 11, 2015): 342. http://dx.doi.org/10.24925/turjaf.v3i5.342-345.276.

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In this study, the effects of lactococcin BZ from Lactococcus lactis ssp. lactis BZ and enterocin KP from Enterococcus faecalis KP (1600 AU/mL) on the activities of three different yoghurt cultures (Y1 and Y2: CHR Hansen, Denmark; Y3: Sacco, Italy) were investigated. Lactic acid bacteria counts and pH values of the samples were determined during the incubation period (at 42°C for 24 h). It was found that lactococcin BZ had bactericidal effect against only one yoghurt culture whereas enterocin KP was effective against two yoghurt cultures. When lactococcin BZ and enterosin KP were used in combination (1:1), they showed bactericidal effect against two yoghurt cultures.

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Sarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.

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Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

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Sarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.

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PurposeYoghurt is most popular and more acceptable throughout the world because of its general positive image among consumers because of its diverse nutritional and therapeutic properties and can be the most suitable probiotic carrier. Key factors for consumer’s inclination towards functional foods are increased awareness for healthy foods because of health deterioration resulting from busy lifestyles, growing healthcare cost and the aspiration for an improved quality life in later years. Yoghurt is still not consumed in certain parts of the world because of a lack of a cultural tradition of consuming yogurt and further people are not aware of the health benefits associated with yogurt consumption. In this study an attempt has been to project probiotic yoghurt as a functional food in the current era of self-care and complementary medicine.Design/methodology/approachAttempt has been made to review the literature on the biochemical activities of yoghurt cultures and their behavior in association with diverse probiotic cultures. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures in association with probiotics and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, etc.FindingsFunctional properties of yoghurt can be further enhanced with fortification of minerals and vitamins or inclusion of probiotic cultures. Diversity in biochemical behavior yoghurt cultures in association with different probiotic cultures has been reported. Conjugated application of probiotics with yoghurt cultures would result in a product with enhanced functional properties to extend health benefits.Originality/valueInclusion of probiotic cultures in yoghurt is suggested to extend the functional properties of normal yoghurt, thus providing necessary nutrients, improving health and preventing or reducing nutrition-related diseases. Regular intake of probiotic yoghurt is suggested for healthy lifestyles, as it will help in retaining their health and reduce the potentially long-term risk of disease. Food industries can have profit-driven business by projecting the probiotic yoghurt as a functional food.

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Dąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.

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The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

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Guarner, Francisco, Gabriela Perdigon, Gérard Corthier, Seppo Salminen, Berthold Koletzko, and Lorenzo Morelli. "Should yoghurt cultures be considered probiotic?" British Journal of Nutrition 93, no. 6 (June 2005): 783–86. http://dx.doi.org/10.1079/bjn20051428.

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Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilusandLactobacillus delbrueckiisp.bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.

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Witczak, Agata, and Anna Mituniewicz-Małek. "The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt." Mljekarstvo 69, no. 1 (January 2, 2019): 53–63. http://dx.doi.org/10.15567/mljekarstvo.2019.0105.

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Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

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Dave, Rajiv I., and Nagendra P. Shah. "Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures." International Dairy Journal 7, no. 1 (January 1997): 31–41. http://dx.doi.org/10.1016/s0958-6946(96)00046-5.

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Bialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. "Influence of flaxseed components on fermented dairy product properties." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.

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The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.

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Pourahmad, Rezvan, and Mahnaz Mazaheri Assadi. "Yoghurt production by Iranian native starter cultures." Nutrition & Food Science 35, no. 6 (December 2005): 410–15. http://dx.doi.org/10.1108/00346650510633819.

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Ochanda, Simon Oduor, John Kanyiri Wanyoko, Abdul Kiptoo Faraj, Christine Akoth Onyango, and Henrik Kipngeno Ruto. "Effects of Tea (Camellia sinensis) Phytochemicals on the Yoghurt Cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) During Development and Storage of Tea Fortified Yoghurts." Journal of Food Research 4, no. 4 (June 2, 2015): 59. http://dx.doi.org/10.5539/jfr.v4n4p59.

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Tea phytochemicals have been reported to exhibit potent antimicrobial activity. This current study reports the ability of Streptococcus thermophilus and Lactobacillus bulgaricus to grow, survive and multiply in the presence of tea phytochemicals during development and storage of tea fortified yoghurts. Two Kenyan tea varieties clone TRFK 6/8 (standard black quality tea) and clone TRFK 306/1 (newly developed purple leafed tea clone), were processed as aerated and non-aerated teas and used to develop tea fortified yoghurt. The teas were added at concentrations of 0, 1, 2 and 4 g in 250 mL volumes of milk (w/v) which was predetermined by sensory tests. The results showed that tea phytochemicals at the added ranges had no adverse effect on the growth of Lactobacillus bulgaricus and Streptococcus thermophilus; however, yoghurt setting time was prolonged at a mean time of 4.11, 5.22, 7.29 and 8.26 hrs respectively for tea concentrations of 0, 1, 2 and 4 g/250 mL milk. The mean microbial load for Lactobacillus bulgaricus and Streptococcus thermophilus in black, green and purple tea yoghurts were also inversely proportional to the concentration of the added teas. In the developmental stages of tea fortified yoghurts Lactobacillus bulgaricus range was 0.52-1.58 × 107 CFU/mL while Streptococcus thermophilus range was 2.53-3.51 × 109 CFU/mL, during storage the growth patterns were different between the cultures. The recorded mean values range for Lactobacillus bulgaricus was 2.79-4.35 × 107 CFU/mL while Streptococcus thermophilus mean range was 2.57-3.47 × 109 CFU/mL Phytochemicals traced in the product had concentration values below 5 × 102 µgmL-1. In conclusion, it was possible to develop probiotic tea fortified yoghurt containing tea phytochemicals with unlimited health benefits using different the different tea clones.

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Oner, M. D., L. E. Erickson, and S. S. Yang. "Analysis of exponential growth data for yoghurt cultures." Biotechnology and Bioengineering 28, no. 6 (June 1986): 895–901. http://dx.doi.org/10.1002/bit.260280617.

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REUTER, Gerhard. "Bifidobacteria Cultures as Components of Yoghurt-Like Products." Bifidobacteria and Microflora 9, no. 2 (1990): 107–18. http://dx.doi.org/10.12938/bifidus1982.9.2_107.

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Mohamed Assem, Fayza, Kawther El Shafei, Hoda Samir El-Sayed, Mohamed Ahmed Matter, Moemen Sayed Hanafy, and Ahmed Mohamed Amer. "Effects of Carnation Essential Oil Extracted from Carnation Calli on Extending Shelf Life of Yoghurt." Plant Tissue Culture and Biotechnology 29, no. 1 (June 26, 2019): 1–14. http://dx.doi.org/10.3329/ptcb.v29i1.41974.

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Carnation’s essential oil with high content of eugenol (monoterpenes) was extracted from carnation plant calli. Eugenol had antimicrobial effect and could be used to prolong the shelf life of fermented products as yoghurt. Eugenol in carnation essential oil was added to milk, at the percentages of (0.2, 0.4, 0.6, and 0.8 μl/ml milk, respectively before using the milk in the yoghurt manufacture. Results indicated that eugenol in carnation essential oil possessed good inhibitory effect against selected pathogenic bacterial strains at different concentrations, but had no inhibitory effect on Saccharomyces cerevisiae. Addition of carnation essential oil affected the pH and titratable acidity of the prepared yoghurt. Moreover, total solids, total protein and fat-to-dry matter records were slightly affected. The total viable counts, also, counts of yoghurt starter cultures and Lactobacillus acidophilus in yoghurt samples enhanced to become a maximum after 10 days of storage and reduced thereafter. Yeasts and molds, and coliform bacteria were not detected in the treated yoghurt. In different samples of yoghurt, yoghurt containing 0.6 μl/ml eugenol was the most acceptable organoleptically. It can be concluded that 0.6 μl/ml eugenol, can be applied to prolong yoghurt storage time for more than 15 days. Plant Tissue Cult. & Biotech. 29(1): 1-14, 2019 (June)

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Kar, T., and A. K. Misra. "Therapeutic properties of whey used as fermented drink." Revista de Microbiologia 30, no. 2 (April 1999): 163–69. http://dx.doi.org/10.1590/s0001-37141999000200015.

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Bioconversion of whey for preparation of beverage was standardized by utilizing yoghurt cultures. The product, wheyghurt drink, made with 4% yoghurt cultures inoculated in deproteinized whey (4.8% lactose, 0.66% ash, 0.46% fat and 0.40% protein adjusted to pH 6.4) and incubated at 42oC for 8h had all the technological requisite and dietetic criteria required in the product. The factors affecting the antibacterial activity of wheyghurt drink against Escherichia coli, Staphylococcus aureus, Shigella dysenteriae and Bacillus cereus were determined. There was a significant variation (P<0.05) in the antibacterial activity of wheyghurt drink with different levels of inoculum (1,2,4, and 8%) and concentration of sugar at 37, 42 and 45oC. Incubation at 42oC with 4% culture in whey exhibited highest inhibitory activity. The product stored up to 5 days under refrigeration was of acceptable organoleptic quality and requisite amount of microbial population (108 cfu/ml) to be potentially beneficial.

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Brodziak, Aneta, Jolanta Król, Joanna Barłowska, Anna Teter, and Mariusz Florek. "Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time." Animals 10, no. 8 (August 4, 2020): 1350. http://dx.doi.org/10.3390/ani10081350.

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The stability of the physicochemical characteristics of yoghurts during refrigerated storage is important for industry and the consumer. In this study we produced plain yoghurts with the addition of health-promoting whey protein concentrate (WPC), using two different starter cultures based on Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Physicochemical changes (acidity, nutritional value, water activity, water-holding capacity, texture, and colour, including whitening and yellowing indices) as well as sensory changes occurring during 28-day refrigerated storage were determined. Starter cultures were found to significantly (p ≤ 0.05 and p ≤ 0.01) influence the water-holding capacity, firmness, consistency, cohesive strength and colour parameters of the curd. Use of whey protein concentrate affected both the physicochemical and sensory quality of the yoghurts. The additive had a significant effect on potential acidity, inhibiting the increase in lactic acid in the yoghurts during storage, and also reduced syneresis. However, it decreased the lightness of curd and negatively affected its sensory characteristics, primarily flavour. Moreover, nearly all parameters changed significantly with the passage of storage time (in most cases negatively). The exceptions were total protein and fat content. The changes, however, were not severe and remained at a level acceptable to tasters. Addition of 1% or 2% whey protein to yoghurt may be a good solution that can be routinely applied in the dairy industry to offer consumers a new functional product. A comprehensive assessment of the physicochemical and sensory changes occurring during refrigerated storage of yoghurts manufactured with the addition of WPC and using different cultures is crucial for modelling such a product.

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Ibrahim, Amel, Sameh Awad, and Mahmoud El-Sayed. "Impact of pomegranate peel as prebiotic in bio-yoghurt." British Food Journal 122, no. 9 (May 20, 2020): 2911–26. http://dx.doi.org/10.1108/bfj-04-2019-0296.

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PurposeThe effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditionsDesign/methodology/approachAdding pomegranate peels with and without tannins at different levels to bio-stirred yoghurt to study its effect as prebiotic, in addition to evaluating the effect on physiochemical, sensorial and rheological propertiesFindingsThe results reveal that pomegranate peels before and after removing tannins had no effect on the viability of a single strain of Lb. acidophilus in stimulated media, while the growth of mixed probiotic culture (Lb.acidophilus and Bifidobacterium bifidum) was enhanced when pomegranate peels (whole and inside part) free from tannins were used. Tannin-free pomegranate peels enhanced the viability of probiotic culture under gastrointestinal conditions. In this study, all probiotic cultures were maintained counts around log 8 cfu /g in stirred bio-yoghurt supplements with pomegranate peels after 21days. Bio-yoghurt supplemented with pomegranate peels at 0.5% gained high scores for overall acceptability.Originality/valuePomegranate has been recognized as a good source of antioxidant and antimicrobial activities. Some researchers have utilized pomegranate peel in fermented milk, but most of the studies have found that tannins inhibit the bacterial culture. This study recommended that the supplementation of low-fat bio-yoghurt with tannin-free pomegranate peels enhanced the texture properties, viscosity of the product, as well as the viability of probiotic culture during shelf life. Therefore, the tannin-free pomegranate peel could be used as a prebiotic in functional fermented dairy products.

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Cheikhyous, A., N. Pogori, F. W. Tian, W. Chen, and H. Zhang. "Interaction of Bifidobacterium and Yoghurt Mixed Culture with Salmonella During Associated Cultures Growth." Biotechnology(Faisalabad) 7, no. 3 (June 15, 2008): 563–68. http://dx.doi.org/10.3923/biotech.2008.563.568.

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Vuković, V., and A. Kasalica. "Effect of penicillin in concentration below the sensitivity level of biological methods on yoghurt cultures and yoghurt." Acta Alimentaria 33, no. 2 (May 2004): 167–74. http://dx.doi.org/10.1556/aalim.33.2004.2.8.

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Radulovic, Zorica, Dusanka Paunovic, Milica Petrusic, N. Mirkovic, Jelena Miocinovic, D. Kekus, and D. Obradovic. "The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production." Archives of Biological Sciences 66, no. 1 (2014): 15–22. http://dx.doi.org/10.2298/abs1401015r.

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The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product.

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Zhuravleva, D. A., A. V. Kazakov, I. S. Selezneva, and A. A. Baranova. "Relevance of application of irradiated starter cultures to production of fermented milk products." Chimica Techno Acta 7, no. 4 (December 28, 2020): 242–49. http://dx.doi.org/10.15826/chimtech.2020.7.4.19.

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Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

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Trimigno, Alessia, Christian Bøge Lyndgaard, Guðrún Anna Atladóttir, Violetta Aru, Søren Balling Engelsen, and Line Katrine Harder Clemmensen. "An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality." Metabolites 10, no. 7 (July 17, 2020): 293. http://dx.doi.org/10.3390/metabo10070293.

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A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a 1H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (L. delbrueckii ssp. bulgaricus, S. thermophilus and their combination) were used and two different heat treatments (99 or 105 °C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures: Lactobacillus cannot produce formate, but needs it for growth, whilst Streptococcus is able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand, Lactobacillus can hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.

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Tapsell, Linda C. "Fermented dairy food and CVD risk." British Journal of Nutrition 113, S2 (April 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.

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Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

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Dave, Rajiv I., and Nagendra P. Shah. "Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures." International Dairy Journal 7, no. 8-9 (August 1997): 537–45. http://dx.doi.org/10.1016/s0958-6946(97)00053-8.

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Tarakci, Z., and E. Kucukoner. "Note: Effect of Different Cultures on Physico-chemical and Sensory Properties of Low-fat Herby Cheese." Food Science and Technology International 12, no. 5 (October 2006): 423–28. http://dx.doi.org/10.1177/1082013206070216.

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The effect of three commercially available traditional cultures namely yoghurt cultures ( Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus), cheese cultures ( Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris) and helveticus culture ( Lactobacillus helveticus) on the physico-chemical and sensorial characteristics of low-fat herby cheese were investigated during ripening for 90 days. Low-fat cheese and full-fat cheese without starter culture were also produced, for comparison. Results indicated that addition of the different starter cultures on low-fat cheeses had no significant (P 0.05) effect in compositional (moisture, fat in matter, titratable acidity and pH) and biochemical (water-soluble nitrogen (WSN)), trichloroacetic acid-soluble nitrogen (TCA-SN) and phosphotungstic acid-soluble nitrogen (PTA-SN) compounds in comparison with the low-fat control cheese. The low-fat cheeses made with the starter cultures had slightly greater scores for appearance and colour, body-texture, flavour and acceptability than the control low-fat cheese after 30, 60 and 90 days ripening but differences were not significant (P 0.05). Full-fat cheeses had greater sensory scores than low-fat cheeses.

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Rohm, H., and A. Kovač. "Effects of starter cultures on small deformation rheology of stirred yoghurt." LWT - Food Science and Technology 28, no. 3 (January 1995): 319–22. http://dx.doi.org/10.1016/s0023-6438(95)94505-9.

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Ventura, Marco, Roberto Reniero, and Ralf Zink. "Specific Identification and Targeted Characterization ofBifidobacterium lactis from Different Environmental Isolates by a Combined Multiplex-PCR Approach." Applied and Environmental Microbiology 67, no. 6 (June 1, 2001): 2760–65. http://dx.doi.org/10.1128/aem.67.6.2760-2765.2001.

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ABSTRACT The species Bifidobacterium lactis, with its main representative strain Bb12 (DSM 10140), is a yoghurt isolate used as a probiotic strain and is commercially applied in different types of yoghurts and infant formulas. In order to ensure the genetic identity and safety of this bacterial isolate, species- and strain-specific molecular tools for genetic fingerprinting must be available to identify isolated bifidobacteria or lactic acid bacteria from, e.g., various clinical environments of relevance in medical microbiology. Two opposing rRNA gene-targeted primers have been developed for specific detection of this microorganism by PCR. The specificity of this approach was evaluated and verified with DNA samples isolated from single and mixed cultures of bifidobacteria and lactobacilli (48 isolates, including the type strains of 29Bifidobacterium and 9 Lactobacillusspecies). Furthermore, we performed a Multiplex-PCR using oligonucleotide primers targeting a specific region of the 16S rRNA gene for the genus Bifidobacterium and a conserved eubacterial 16S rDNA sequence. The specificity and sensitivity of this detection with a pure culture of B. lactis were, respectively, 100 bacteria/ml after 25 cycles of PCR and 1 to 10 bacteria/ml after a 50-cycle nested-PCR approach.

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Ranasinghe, JGS, and WTR Perera. "Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka." Asian Journal of Medical Sciences 7, no. 5 (August 31, 2016): 97–101. http://dx.doi.org/10.3126/ajms.v7i5.14326.

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Aims and Objectives: Common starter cultures found in fermented milk products are Lactobacillus bulgaricus and Streptococcus thermophilus. The viability of these bacteria is important in order to gain health benefits. It is important to investigate the stability of commercially available yogurts with respect to starter cultures and the quality.Materials and Methods: Yogurt samples were collected from highly marketed different brands designated as A, B, C, D, E, F, G and H from different areas from Sri Lanka. MRS and M17 agar were used to enumerate L. bulgaricus and S. thermophilus respectively and a pH change was measured.Results: The pH values decreased significantly and only two of these products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the shelf life. All products showed the highest number of S. thermophilus.Conclusion: The pH of the yoghurts significantly change with the storage. For optimum benefits, the yogurt products should be consumed within seventh to fourteenth day from its manufacturing date. Only two of the yoghurt products maintained 106 cfuml-1 viable count of L. bulgaricus till the end of the expiry.Asian Journal of Medical Sciences Vol.7(5) 2016 97-101

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Minj, Jagrani, Brij Pal Singh, and Shilpa Vij. "Screening of Yoghurt Cultures for their Potential Proteolytic, Antioxidant and Probiotic Properties." International Journal of Current Microbiology and Applied Sciences 9, no. 8 (August 10, 2020): 1811–31. http://dx.doi.org/10.20546/ijcmas.2020.908.208.

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Crittenden, R. G., N. R. Martinez, and M. J. Playne. "Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria." International Journal of Food Microbiology 80, no. 3 (February 2003): 217–22. http://dx.doi.org/10.1016/s0168-1605(02)00170-8.

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Buldo, Patrizia, Connie Benfeldt, Ditte Marie Folkenberg, Hanne Bak Jensen, Jose Manuel Amigo, Sander Sieuwerts, Katrine Thygesen, Frans van den Berg, and Richard Ipsen. "The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt." LWT - Food Science and Technology 72 (October 2016): 189–98. http://dx.doi.org/10.1016/j.lwt.2016.04.050.

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Hathurusinghe, Madhavi H., and Salam A. Ibrahim. "Influence of brodifacoum and bromadiolone on growth of yoghurt cultures in milk." International Journal of Dairy Technology 69, no. 1 (February 10, 2015): 51–56. http://dx.doi.org/10.1111/1471-0307.12205.

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Oner, M. D., L. E. Erickson, and S. S. Yang. "Estimation of the true growth yield and maintenance coefficient for yoghurt cultures." Biotechnology and Bioengineering 28, no. 6 (June 1986): 919–26. http://dx.doi.org/10.1002/bit.260280619.

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Florence, Ana Carolina Rodrigues, Roberta Claro da Silva, Ana Paula do Espírito Santo, Luiz Antonio Gioielli, Adnan Y. Tamime, and Maricê Nogueira de Oliveira. "Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures." Dairy Science and Technology 89, no. 6 (September 23, 2009): 541–53. http://dx.doi.org/10.1051/dst/2009030.

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Folkenberg, Ditte Marie, Petr Dejmek, Anne Skriver, Helle Skov Guldager, and Richard Ipsen. "Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures." International Dairy Journal 16, no. 2 (February 2006): 111–18. http://dx.doi.org/10.1016/j.idairyj.2004.10.013.

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Bielecka, M., and A. Majkowska. "Effect of spray drying temperature of yoghurt on the survival of starter cultures, moisture content and sensoric properties of yoghurt powder." Nahrung/Food 44, no. 4 (July 1, 2000): 257–60. http://dx.doi.org/10.1002/1521-3803(20000701)44:4<257::aid-food257>3.0.co;2-e.

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Özer, Barbaros H., and Richard K. Robinson. "The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques." LWT - Food Science and Technology 32, no. 7 (November 1999): 391–95. http://dx.doi.org/10.1006/fstl.1999.0566.

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Ustok, Fatma Isık, Canan Tari, and Sebnem Harsa. "Biochemical and thermal properties of β-galactosidase enzymes produced by artisanal yoghurt cultures." Food Chemistry 119, no. 3 (April 1, 2010): 1114–20. http://dx.doi.org/10.1016/j.foodchem.2009.08.022.

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Guigas, C., K. Faulhaber, D. Duerbeck, H. Neve, and K. J. Heller. "Prophage-mediated modulation of interaction of Streptococcus thermophilus J34 with human intestinal epithelial cells and its competition against human pathogens." Beneficial Microbes 7, no. 2 (March 11, 2016): 289–97. http://dx.doi.org/10.3920/bm2015.0108.

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The human intestinal microbiota plays an important role in human health. While adhesion to gastrointestinal mucosa is a prerequisite for colonisation, inhibition of adhesion is a property which may prevent or reduce infections by food borne pathogens. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus represent the two lactic bacteria constituting the yoghurt culture. These starter cultures have been claimed to be probiotic. In our study we compared two S. thermophilus strains (i.e. lysogenic strain J34 and corresponding non-lysogenic [prophage-cured] strain J34-6), with respect to (1) their in vitro adhesion properties to HT29 cells and (2) their cell surface hydrophobicities. Effects of the two strains on inhibition of adhesion of the pathogens Listeria monocytogenes Scott A, Staphylococcus aureus 6732 and Salmonella enteritidis S489 were studied in vitro with HT29 cell cultures. Lysogenic strain J34 was shown to be considerably more effective than the non-lysogenic derivative strain J34-6.

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Saeed, Muhammad, Faqir Muhammad Anjum, Moazzam Rafiq Khan, Muhammad Issa Khan, and Muhammad Nadeem. "Isolation, characterization and utilization of starter cultures for the development of wheyghurt drink." British Food Journal 115, no. 8 (August 2, 2013): 1169–86. http://dx.doi.org/10.1108/bfj-10-2011-0274.

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PurposeWhey products have conventionally been professed as a means of reducing ingredient costs. The authentic benefits of adding whey products are the enhanced worth resulting from flavor, texture and nutritional improvements as well as nutraceutical or health‐enhancing payback. Therefore, the present study aims to isolate and characterize suitable starter cultures for the production of wheyghurt drink.Design/methodology/approachKeeping in view all the benefits of yoghurt technology this study was planned to isolate the starter cultures and optimize the conditions for the production of wheyghurt drink. The starter cultures (Lactobacillus delbruceckii ssp. Bulgaricus and Streptococcus thermophilus) were isolated from the yoghurt and further characterized on the basis of their morphological and biochemical characteristics. The wheyghurt drink prepared from starter cultures with varying starter culture concentrations (1, 1.5, 2 and 2.5 percent) was analyzed for the physicochemical and sensory characteristics to explore the potential of wheyghurt drink.FindingsDuring storage, color, flavor, taste and overall acceptability were affected significantly. But the interaction between treatments and storage was found non‐significant to all the sensory parameters. At zero day maximum score (7.40) for overall acceptability was recorded for T3 and minimum score (5.60) was awarded to T4. After five, ten and 15 days of storage, judges observed a slight decline in overall acceptability in all wheyghurt drink samples. Hence it was concluded that wheyghurt drink sample T3 obtained maximum scores regarding the organoleptic evaluation and remained the best.Practical implicationsThe key to growth is a continuous evaluation and modification of the product to match consumer expectations. Currently there are many apparent benefits that result from incorporating selected whey products into yogurt formulas. The starter cultures for the production of fermented whey products are not presently produced in Pakistan and are imported for industrial use. The use of LAB as starter culture may help to improve the quality and shelf life of the whey products.Originality/valueThe research is useful for food manufacturers in order to develop functional food products for consumers. Understanding consumer needs and preferences is critical to successful product development and enhancing marketing values of a product. Nutritionally improved foods, such as wheyghurt over the conventional counterpart, will be highly successful in the marketplace. Consumers will prefer such kinds of foods because they are more conscious about their health and such foods provide them with what they desire, i.e. health benefits with good nutrition.

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Akabanda, Fortune, James Owusu-Kwarteng, Kwaku Tano-Debrah, Charles Parkouda, and Lene Jespersen. "The Use of Lactic Acid Bacteria Starter Culture in the Production ofNunu, a Spontaneously Fermented Milk Product in Ghana." International Journal of Food Science 2014 (2014): 1–11. http://dx.doi.org/10.1155/2014/721067.

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Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified fromNunuproduct were assessedin vitrofor their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination of technological properties,Lactobacillus fermentum22-16,Lactobacillus plantarum8-2,Lactobacillus helveticus22-7, andLeuconostoc mesenteroides14-11 were used as single and combined starter cultures forNunufermentation. Starter culture fermentedNunusamples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging toLactobacillus helveticus, L. plantarum, L. fermentum, andLeu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL) was observed for 50%Leu. mesenteroides,40%L. fermentum,41%L. helveticus, 27%L. plantarum,and 10%Ent. faeciumspecies. In starter culture fermentedNunusamples, all amino acids determined were detected inNunufermented with single starters ofL. plantarumandL. helveticusand combined starter ofL. fermntumandL. helveticus. Consumer sensory analysis showed varying degrees of acceptability forNunufermented with the different starter cultures.

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Favaro-Trindade, C. S., J. C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, and C. Boschini. "Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams." Food Science and Technology International 13, no. 4 (August 2007): 285–91. http://dx.doi.org/10.1177/1082013207082387.

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Twelve fermented yellow mombin ice creams were produced with different starter cultures (Lactobacillus acidophilus 74-2, L. acidophilus LAC 4 and yoghurt starter culture), final pH (4.5 and 5) and concentrations of added cream (5 and 10%). Probiotic culture stability, melting properties and sensory acceptance were evaluated in ice cream samples. The mixes were frozen and stored for 105 days at -18°C. The melting rates were lower for samples with a pH of 4.5. Both probiotic cultures resisted the freezing process and, although a tendency for the counts to decrease during storage was detected, they were still higher than 10 6 cfu/g after 105 days, even in products with a pH of 4.5. A pH 4.5, 5% cream and L. acidophilus LAC 4 ice cream received significantly higher sensory scores when compared with pH 5, 10% cream and L. acidophilus 74-2 ice cream. The fermented yellow mombin ice cream was a suitable food for the delivery of L. acidophilus strains, with excellent viability and acceptable sensory characteristics.

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Mutlag M., Al-Otaibi. "Effect of Traditional Cultures of Yoghurt Starter and the Probiotic Starter Cultures of Bifidobacterium on the Pathogenic Bacterium Salmonella." Alexandria Science Exchange Journal 29, no. 3 (July 1, 2008): 183–90. http://dx.doi.org/10.21608/asejaiqjsae.2008.158776.

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Gezginç, Yekta, Fatma Gül Demirbanka, Elif Coşkun Dağgeçen, and İsmail Akyol. "Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures." Turkish Journal of Agriculture - Food Science and Technology 6, no. 7 (July 17, 2018): 834. http://dx.doi.org/10.24925/turjaf.v6i7.834-839.1778.

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The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food. LAB can acquire antibiotic resistance from other bacteria in the natural environment and different resistant mechanisms via mutation. The resistance of bacteria to antibiotics is an increasingly important public health problem worldwide. In this study, antibiotic resistance of 115 Streptocoocus thermophilus and 35 Lactobacillus bulgaricus isolates obtained from traditional Turkish yogurts were tested against kanamycin, chloramphenicol, erythromycin, ampicillin, rifampicin, tetracycline, vancomycin and gentamicin using disc diffusion method. Study results showed that most strains were susceptible to all the antibiotics tested while a few of them were determined to be resistant only to kanamycin, ampicillin, erythromycin, and tetracycline. When contacted in a human body, resistant strains might transfer the related genes to the pathogenic species, which may result in devastating consequences.

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Taha, Soad, Moniur El Abd, Cristian De Gobba, Mahmoud Abdel-Hamid, Ensaf Khalil, and Doaa Hassan. "Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures." Food Science and Biotechnology 26, no. 5 (September 20, 2017): 1325–32. http://dx.doi.org/10.1007/s10068-017-0160-9.

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Serra, Mar, Antonio J. Trujillo, Buenventura Guamis, and Victoria Ferragut. "Flavour profiles and survival of starter cultures of yoghurt produced from high-pressure homogenized milk." International Dairy Journal 19, no. 2 (February 2009): 100–106. http://dx.doi.org/10.1016/j.idairyj.2008.08.002.

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Hati, Subrota, Dian W. Ningtyas, Jassimran Kaur Khanuja, and Sangeeta Prakash. "β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk." Food Bioscience 34 (April 2020): 100542. http://dx.doi.org/10.1016/j.fbio.2020.100542.

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Vukic, Dajana, Snezana Kravic, Spasenija Milanovic, Mirela Ilicic, Katarina Kanuric, Ana Djurovic, and Vladimir Vukic. "The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products." Acta Periodica Technologica, no. 50 (2019): 324–31. http://dx.doi.org/10.2298/apt1950324v.

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In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

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Journal articles on the topic 'Yoghurt cultures'

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