A Non-yeast Kefir-like Fermented Milk Development with Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6

Abstract

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10 10 CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10 8 CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starterfermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

Regulatory Effect of Lactobacillus brevis Bmb6 on Gut Barrier Functions in Experimental Colitis

“…Numerous studies have reported that consumption of fermented food helps in alleviating gastrointestinal disorder symptoms [ 28 , 29 , 30 , 31 , 32 ]. Notably, the functional microorganisms, especially those from the genera Bifidobacterium , Lactobacillus , Lactococcus , and Pediococcus , and their bioactive metabolites found in fermented food, have shown to having been responsible for these functions [ 19 , 20 , 28 , 30 , 31 , 32 , 33 , 34 , 35 ]. Hence, in this study, potential lactic acid bacteria were isolated from the local homemade fermented food, kimchi, to investigate their regulatory effects on alleviating colitis symptoms, especially on TJ recovery.…”

“…The clinical symptoms of DSS-induced mice are similar to those of patients with IBD, which include bloody stool, diarrhea, elevated inflammatory biomarkers, and drastic weight loss [ 43 ]. In our previous study, we reported that L. brevis Bmb6-containing fermented milk significantly improved the DAI score in DSS-induced mice [ 20 ]. This is in agreement with our current results which showed that the DAI score was significantly decreased in the Bmb6 group, with no drastic weight loss, and only non-forming hemoccult stools were observed.…”

“…Numerous studies have reported that treatment with Lactobacillus species ameliorates colitis by regulating host immune responses, primarily via suppressing the overexpression of inflammatory factors [ 14 , 15 , 16 , 17 , 18 , 19 ]. In our previous study, L. brevis Bmb6-containing fermented milk decreased the disease activity score (DAI) of dextran sulfate sodium (DSS)-induced colitis mice [ 20 ]. It was speculated that L. brevis Bmb6 reconstitute the integrity of the gut barrier by restoring the expression and localization of TJ proteins in the inflamed intestinal epidermal layer, thereby contributing to the colitis-ameliorating effect.…”

Susu Fermentasi Dengan Biji Nangka Sebagai Prebiotik

“…Nilai pH pada minuman susu fermentasi ini selaras dengan standar pH susu fermentasi secara umum yang juga diaplikasikan untuk yoghurt dan kefir, yaitu 4,0-4,5 (Lee et al, 2020). Nilai pH merupakan salah satu parameter keamanan pada produk minuman susu fermentasi.…”

Isolation and Characterization of Lactobacillus Strains with Probiotic Potential from Dairy Products

“…Dairy products, thanks to their rich and diversified composition, have very interesting therapeutic effects and regular consumption of these products can have an anticarcinogenic [3], antimicrobial [4], immunological effect very important [5] thanks to their very low final pH between 4.3 and 4.4 [6,7] without forgetting the beneficial effect on the intestinal tract [8].…”