Search results for: kefir yogurt

Authors: Nuray Güzeler, Elif Ari, Gözde Konuray, Çağla Özbek

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The consumption of functional foods is very common. For this reason, many products which are probiotic, prebiotic, energy reduced and fat reduced are developed. In this research, physicochemical and microbiological properties of functional kefir, kefir yogurt and chickpea yogurt were examined. For this purpose, pH values, titration acidities, viscosity values, water holding capacities, serum separation values, acetaldehyde contents, tyrosine contents, the count of aerobic mesophilic bacteria, lactic acid bacteria count and mold-yeast counts were determined. As a result of performed analysis, the differences between titration acidities, serum separation values, water holding capacities, acetaldehyde and tyrosine contents of samples were statistically significant (p < 0.05). There were no significant differences on pH values, viscosities, and microbiological properties of samples (p > 0.05). Consequently industrial production of functional kefir yogurt and chickpea yogurt may be advised.

Keywords: Chickpea yogurt, kefir, kefir yogurt, milk.

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Authors: Kanchana Sitlaothaworn

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Yogurt capsule was made by mixing 14% w/v of reconstitution of skim milk with 2% FOS. The mixture was fermented by commercial yogurt starter comprising Lactobacillus bulgaricus and Streptococcus thermophilus. These yogurts were made as yogurt powder by freeze-dried. Yogurt powder was put into capsule then stored for 28 days at 4oc. 8ml of commercial yogurt was found to be the most suitable inoculum size in yogurt production. After freeze-dried, the viability of L. bulgaricus and S. thermophilus reduced from 109 to 107 cfu/g. The precence of sucrose cannot help to protect cell from ice crystal formation in freeze-dried process, high (20%) sucrose reduced L. bulgaricus and S. thermophilus growth during fermentation of yogurt. The addition of FOS had reduced slowly the viability of both L. bulgaricus and S. thermophilus similar to control (without FOS) during 28 days of capsule storage. The viable cell exhibited satisfactory viability level in capsule storage (6.7x106cfu/g) during 21 days at 4oC.

Keywords: Yogurt capsule, Lactobacillus bulgaricus, Streptococcus thermophilus, freeze-drying, sucrose.

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Authors: S. Behrad, M.Y. Yusof, K. L. Goh, A.S. Baba

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Probiotic bacteria especially Lactobacillus spp. and Bifidobacterium exert suppressive effect on Helicobacter pylori. Cinnamon and licorice have been traditionally used for the treatment of gastric ulcer. The objectives of this study were to determine the effects of herbs on yogurt fermentation, the level of probiotic bacteria in yogurt during 28 days storage and the effect of herbal yogurt on the growth of H. pylori in vitro. Cinnamon or licorice was mixed with milk and the mixture was fermented with probiotic bacteria to form herbal-yogurt. Changes of pH and total titratable acids were monitored and the viability of probiotic bacteria was evaluated during and after refrigerated storage. The in vitro inhibition of H. pylori growth was determined using agar diffusion and minimum inhibitory concentration (MIC) method. The presence of herbs did not affect the probiotic population during storage. There were no significant differences in pH and TTA between herbal-yogurts and plain-yogurt during fermentation and storage. Water extract of cinnamon-yogurt showed the highest inhibition effect (13.5mm) on H. pylori growth in comparison with licorice-yogurt (11.2mm). The present findings indicate cinnamon and licorice has bioactive components to decrease the growth of H. pylori.

Keywords: Cinnamon, Helicobacter pylori, Herbal-Yogurt, Licorice, Probiotics

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Authors: Mihriban Korukluoglu, Goksen Arik, Cagla Erdogan, Selen Kocakoglu

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Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial properties for human health. Mainly yeast species, lactic acid bacteria (LAB) strains and fewer acetic acid bacteria strains live together in a natural matrix named “kefir grain”, which is formed from various proteins and polysaccharides. Different microbial species live together in slimy kefir grain and it has been thought that synergetic effect could take place between microorganisms, which belong to different genera and species. In this research, yeast and LAB were isolated from kefir samples obtained from Uludag University Food Engineering Department. The cell morphology of isolates was screened by microscopic examination. Gram reactions of bacteria isolates were determined by Gram staining method, and as well catalase activity was examined. After observing the microscopic/morphological and physical, enzymatic properties of all isolates, they were divided into the groups as LAB and/or yeast according to their physicochemical responses to the applied examinations. As part of this research, the antagonistic/synergistic efficacy of the identified five LAB and five yeast strains to each other were determined individually by disk diffusion method. The antagonistic or synergistic effect is one of the most important properties in a co-culture system that different microorganisms are living together. The synergistic effect should be promoted, whereas the antagonistic effect is prevented to provide effective culture for fermentation of kefir. The aim of this study was to determine microbial interactions between identified yeast and LAB strains, and whether their effect is antagonistic or synergistic. Thus, if there is a strain which inhibits or retards the growth of other strains found in Kefir microflora, this circumstance shows the presence of antagonistic effect in the medium. Such negative influence should be prevented, whereas the microorganisms which have synergistic effect on each other should be promoted by combining them in kefir grain. Standardisation is the most desired property for industrial production. Each microorganism found in the microbial flora of a kefir grain should be identified individually. The members of the microbial community found in the glue-like kefir grain may be redesigned as a starter culture regarding efficacy of each microorganism to another in kefir processing. The main aim of this research was to shed light on more effective production of kefir grain and to contribute a standardisation of kefir processing in the food industry.

Keywords: Antagonistic effect, kefir, lactic acid bacteria (LAB), synergistic, yeast.

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Authors: Zainoldin, K.H., Baba, A.S.

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Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentation behaviour. In this present study, the changes in physicochemical, the peptide concentration, total phenolics content and the antioxidant potential of yogurt upon the addition of Hylocereus polyrhizus and Hylocereus undatus (white and red dragon fruit) were investigated. Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the pH, TTA, syneresis measurement, peptide concentration, total phenolics content and DPPH antioxidant inhibition percentage were determined. Milk fermentation rate was enhanced in red dragon fruit yogurt for all doses (-0.3606 - -0.4126 pH/h) while only white dragon fruit yogurt with 20% and 30% (w/w) composition showed increment in fermentation rate (-0.3471 - -0.3609 pH/h) compared to plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts generally showed lower pH readings (pH 3.95 - 4.03) compared to plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic acid percentage (1.14-1.23%) compared to plain yogurt (1.08%). Significantly higher syneresis percentage (57.19 - 70.32%) compared to plain yogurt (52.93%) were seen in all fruit enriched yogurts. The antioxidant activity of plain yogurt (19.16%) was enhanced by the presence of white and red dragon fruit (24.97- 45.74%). All fruit enriched yogurt showed an increment in total phenolic content (36.44 - 64.43mg/ml) compared to plain yogurt (20.25mg/ml). However, the addition of white and red dragon fruit did not enhance the proteolysis of milk during fermentation. Therefore, it could be concluded that the addition of white and red dragon fruit into yogurt enhanced the milk fermentation rate, lactic acid content, syneresis percentage, antioxidant activity, and total phenolics content in yogurt.

Keywords: Antioxidant activity, Hylocereus polyrhizus, Hylocereus undatus, yogurt

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Authors: Shahram Naghizadeh Raeisi, Ali Alghooneh

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Using membrane technology and modification of milk protein structural properties, a lactose free yogurt was developed. The functional, textural and structural properties of the sample were evaluated and compared with the commercial ones. Results showed that the modification of protein in high fat set yogurt resulted in 11.55%, 18%, 20.21% and 7.08% higher hardness, consistency, water holding capacity, and shininess values compared with the control one. Furthermore, these indices of modified low fat set yogurt were 21.40%, 25.41%, 28.15% & 10.58% higher than the control one, which could be related to the gel network microstructural properties in yogurt formulated with modified protein. In this way, in comparison with the control one, the index of linkage strength (A), the number of linkages (z), and time scale of linkages (λrel) of the high fat modified yogurt were 22.10%, 50.68%, 21.82% higher than the control one; whereas, the average linear distance between two adjacent crosslinks (ξ), was 16.77% lower than the control one. For low fat modified yogurt, A, z, λrel, and ξ indices were 34.30%, 61.70% and 42.60% higher and 19.20% lower than the control one, respectively. The shelf life of modified yogurt was extended to 10 weeks in the refrigerator, while, the control set yogurt had a 3 weeks shelf life. The acidity of high fat and low fat modified yogurts increased from 76 to 84 and 72 to 80 Dornic degrees during 10 weeks of storage, respectively, whereas for control high fat and low fat yogurts they increased from 82 to 122 and 77 to 112 Dornic degrees, respectively. This behavior could be due to the elimination of microorganism’s source of energy in modified yogurt. Furthermore, the calories of high fat and low fat lactose free yogurts were 25% and 40% lower than their control samples, respectively. Generally, results showed that the lactose free yogurt with modified protein, despite of 1% lower protein content than the control one, showed better functional properties, nutritional properties, network parameters, and shelf stability, which could be promising in the set yogurt industry.

Keywords: Lactose free, low calorie, network properties, protein modification.

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Authors: Jaruwan Chutrtong

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Yoghurt is a fermented milk product. The process of making yogurt involves fermenting milk with live and active bacterial cultures by adding bacteria directly to the dairy product. It is usually made with a culture of Lactobacillus sp. (L. acidophilus or L. bulgaricus) and Streptococcus thermophilus. Many people like to eat it plain or flavored and it's also use as ingredient in many dishes. Yogurt is rich in nutrients including the microorganism which have important role in balancing the digestion and absorption of the boy.Consumers will benefit from lactic acid bacteria more or less depending on the amount of bacteria that lives in yogurt while eating. When purchasing yogurt, consumers should always check the label for live cultures. Yoghurt must keep in refrigerator at 4°C for up to ten days. After this amount of time, the cultures often become weak. This research studied freezing dry yogurt storage by monitoring on the survival of microorganisms when stored at different temperatures. At 30⁰C, representative room temperature of country in equator zone, number of lactic acid bacteria reduced 4 log cycles in 10 week. At 40⁰C, representative temperature in summer of country in equator zone, number of lactic acid bacteria also dropped 4 log cycle in 10 week, similar as storage at 30⁰C. But drying yogurt storage at 40⁰C couldn’t reformed to be good character yogurt as good as storage at 40⁰C only 4 week storage too. After 1 month, it couldn’t bring back the yogurt form. So if it is inevitable to keep yogurt powder at a temperature of 40°C, yoghurt is maintained only up to 4 weeks.

Keywords: Dynamic, dry yoghurt, storage, temperature.

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Authors: Konstantinos B. Petrotos, Fani K. Karkanta, Paschalis E. Gkoutsidis, Ioannis Giavasis, Konstantinos N. Papatheodorou, Alexandros C. Ntontos

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In the course of the present work, plain (nonencapsulated) and microencapsulated polyphenols were produced using olive mill wastewater (OMW) as raw material, in order to be used for enrichment of yogurt and dairy products. The OMW was first clarified by using membrane technology and subsequently the contained poly-phenols were isolated by adsorption-desorption technique using selective macro-porous resins and finally recovered in dry form after been processed by RO membrane technique followed by freeze drying. Moreover, the polyphenols were encapsulated in modified starch by freeze drying in order to mask the color and bitterness effect and improve their functionality. The two products were used successfully as additives in yogurt preparations and the produced products were acceptable by the consumers and presented with certain advantage to the plain yogurt. For the herein proposed production scheme a patent application was already submitted.

Keywords: OMW, polyphenol-enriched yogurt, encapsulation, bio-active dairy products

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Authors: Susana Matos, António Pinto, Conceição Castilho, Paula Reis Correia, António Cardoso Monteiro

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Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16%  and the commercial cow yogurt was 40% of preferences.

Keywords: Goat, sheep, yogurt.

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Authors: Nurliyani, Eni Harmayani, Marsetyawan HNE Soesatyo

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Goat milk has an hypoallergenic effects, and allergic diseases related to abnormal of intestinal flora. Probiotic microorganisms do exert an activity on the immune system in the skin of the individual.The purpose of this study are to determine the number of leukocyte and lymphocyte proliferation in rat supplemented with fermented goat milk (acidophilus milk and kefir) and sensitized with dinitrochlorobenzene (DNCB). Female Wistar rats 6-8 weeks olds were divided into 3 treatment groups. The first group supplemented goat milk kefir, second group acidophilus goat milk, and third group as control. During 28-day experiment, on day 15 rat sensitized with allergen DNCB on the dorsal of the body, and on day 24 was challenged with DNCB on the ear. Sampling of blood and tissue of intestinal Peyer'patch (PP) were performed on day 14 (before DNCB sensitized) and on day 28 (after DNCB sensitized). The results showed the number of neutrophils in rats supplemented with acidophilus milk was higher (P<0.05) in after DNCB sensitized than before, but the lymphocyte count was lower. The number of monocytes, eosinophils, and basophils before and after DNCB sensitized have the same average for all treatments of milk fermented and control. Fermented goat milk (kefir and acidophilus milk) did not affect on rat PP lymphocyte proliferation culture supernatant, whereas the rat that had been DNCB sensitized showed higher in proliferative response to PHA mitogen (P <0.05) than before sensitized. In conclusion, supplementation of acidophilus goat milk with a dose of 2.0 ml / head / day on DNCB sensitized rat, can increase the number of neutrophils that play a role in innate immunity, however it was not able to increase lymphocyte proliferation that related to adaptive immunity.

Keywords: Leukocytes, Lymphocyte proliferation, Kefir, Acidophilus milk, Dinitrochlorobenzene

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Authors: Mohammad B. HabibiNajafi, Saeideh Sadat Fatemizadeh, Maryam Tavakoli

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In recent years, the consumption of functional foods, including foods containing probiotic bacteria, has come to notice. Milk proteins have been identified as a source of angiotensin-I-converting enzyme )ACE( inhibitory peptides and are currently the best-known class of bioactive peptides. In this study, the effects of adding prebiotic ingredients (inulin and wheat fiber) and fat percentage (0%, 2% and 3.5%) in yogurt containing probiotic Lactobacillus casei on physicochemical properties, degree of proteolysis, antioxidant and ACE-inhibitory activity within 21 days of storage at 5 ± 1 °C were evaluated. The results of statistical analysis showed that the application of prebiotic compounds led to a significant increase in water holding capacity, proteolysis and ACE-inhibitory of samples. The degree of proteolysis in yogurt increases as storage time elapses (P < 0.05) but when proteolysis exceeds a certain threshold, this trend begins to decline. Also, during storage time, water holding capacity reduced initially but increased thereafter. Moreover, based on our findings, the survival of Lactobacillus casei in samples treated with inulin and wheat fiber increased significantly in comparison to the control sample (P < 0.05) whereas the effect of fat percentage on the survival of probiotic bacteria was not significant (P = 0.095). Furthermore, the effect of prebiotic ingredients and the presence of probiotic cultures on the antioxidant activity of samples was significant (P < 0.05).

Keywords: Yogurt, proteolysis, ACE-inhibitory, antioxidant activity.

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Authors: Klementina Puto, Ermelinda Nexhipi, Evi Llaka

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Dairy by-products are a fairly good environment for microorganisms due to their composition for their growth. Microbial populations have a significant impact in the production of cheese, butter, yogurt, etc. in terms of their organoleptic quality and at the same time some also cause their breakdown. In this paper, the microbiological contamination of soft cheese, butter and yogurt produced in the country (domestic) and imported is assessed, as an indicator of hygiene with impact on public health. The study was extended during September 2018-June 2019 and was divided into three periods, September-December, January-March, and April-June. During this study, a total of 120 samples were analyzed, of which 60 samples of cheese and butter locally produced, and 60 samples of imported soft cheese and butter productions. The microbial indicators analyzed are Staphylococcus aureus and E. coli. Analyzes have been conducted at the Food Safety Laboratory (FSIV) in Tirana in accordance with EU Regulation 2073/2005. Sampling was performed according to the specific international standards for these products (ISO 6887 and ISO 8261). Sampling and transport of samples were done under sterile conditions. Also, coding of samples was done to preserve the anonymity of subjects. After the analysis, the country's soft cheese products compared to imports were more contaminated with S. aureus and E. coli. Meanwhile, the imported butter samples that were analyzed, resulted within norms compared to domestic ones. Based on the results, it was concluded that the microbial quality of samples of cheese, butter and yogurt analyzed remains a real problem for hygiene in Albania. The study will also serve business operators in Albania to improve their work to ensure good hygiene on the basis of the HACCP plan and to provide a guarantee of consumer health.

Keywords: Consumer, health, dairy, by-products, microbial.

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Authors: T. T. Pham, N. P. Shah

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Three batches of yogurts were made with soy protein isolate (SPI) supplemented with 2% (S2), 4% (S4) or 6% (S6) of skim milk powder (SMP). The fourth batch (control; S0) was prepared from SPI without SMP supplementation. Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (Lb 11842) and Streptococcus thermophilus ST 1342 (ST 1342) were used as the starter culture. Biotransformation of the inactive forms, isoflavone glycosides (IG) to biologically active forms, isoflavone aglycones (IA), was determined during 28 d storage. The viability of both microorganisms was significantly higher (P < 0.05) in S2, S4, and S6 than that in S0. The ratio of lactic acid/acetic acid in S0 was in the range of 15.53 – 22.31 compared to 7.24 – 12.81 in S2, S4 and S6. The biotransformation of IG to IA in S2, S4 and S6 was also enhanced by 9.9 -13.3% compared to S0.

Keywords: Isoflavone aglycones, isoflavone glycosides, skim milk powder and soy yogurt.

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Authors: Goksen Arik, Mihriban Korukluoglu

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Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether isolates have the potential for biofilm production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry.

Keywords: Biofilm, dairy products, lactic acid bacteria, yeast.

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