Development of a Fructan-supplemented Synbiotic Cabbage Juice Beverage Fermented by Bifidobacterium lactis Bb12

Semjonovs, Pāvels; Shakizova, L.; Denina, I.; Kozlinskis, Emils; Unite, D.

doi:10.3923/jm.2014.129.141

Cited by 15 publications

(11 citation statements)

References 26 publications

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“…Based on these previous studies, successful production of probiotic juice depends greatly on the type of vegetables or fruits and probiotic strains used. Prebiotics are food constituents, which could improve the growth of existing beneficial bacteria in the large intestine and improve the survival, implantation as well as growth of newly added probiotic strains (Semjonovs et al, 2014). Prebiotics are food constituents, which could improve the growth of existing beneficial bacteria in the large intestine and improve the survival, implantation as well as growth of newly added probiotic strains (Semjonovs et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Based on these previous studies, successful production of probiotic juice depends greatly on the type of vegetables or fruits and probiotic strains used. In other studies, cabbage juice (Semjonovs, Shakizova, Denina, Kozlinskis, & Unite, 2014) and carrot juice (Nazzaro, Fratianni, Sada, & Orlando, 2008) are supplemented with prebiotics to investigate the effect of prebiotics on the viability and survival of probiotic in these juices. Prebiotics are food constituents, which could improve the growth of existing beneficial bacteria in the large intestine and improve the survival, implantation as well as growth of newly added probiotic strains (Semjonovs et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of refrigerated storage on the physicochemical characteristics and viability ofLactobacillus plantarumin fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

Amanda

Choo

2018

J Food Process Preserv

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A non‐dairy probiotic drink was produced through the fermentation of watermelon juice using Lactobacillus plantarum ATCC 8014. Watermelon juice was supplemented with or without inulin or fructooligosaccharides (FOS) and fermented for 6 hr at 37°C. The effect of two weeks of refrigerated storage at 4°C on the physicochemical characteristics and viability of L. plantarum were measured. The viability of L. plantarum with or without inulin or FOS supplementation was maintained at about 11 log CFU/mL until week 2 of refrigerated storage. The pH of fermented watermelon juice continued to decrease, whereas lactic acid concentration continued to increase until week 1 of storage. The supplementation of inulin or FOS increased the total soluble solids of the juice. There was notable change of color in all fermented watermelon juices measured using colorimeter. The concentration of glucose, fructose and citric acid measured using HPLC varied over the two weeks of storage. Practical applications Watermelon is widely consumed and accepted by consumers around the world. This paper presents an alternative to process this fruit by producing a non‐dairy probiotic drink using watermelon juice as the substrate. Experimental results indicated that watermelon juice was a suitable substrate to produce probiotic drink and refrigeration for two weeks was able to maintain the quality of the juice. This drink may have the potential to be commercialized for consumers who would prefer a fruit‐based probiotic drink.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of refrigerated storage on the physicochemical characteristics and viability ofLactobacillus plantarumin fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

Amanda

Choo

2018

J Food Process Preserv

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“…Application of bifidobacteria for fermentation of milk products mainly in combinations with LAB starter cultures (Leroy and De Vuyst, 2004) is widely used for production of milk-based functional foods. There are few reports on application of bifidobacteria within a single-strain or mixed starter cultures for fermentation of plant origin raw-materials (Semjonovs et al, 2014). In order to achieve or enhance the desired sensoric properties of fermented product it can be supplemented with salt, spices and additional carbohydrates.…”

Section: Resultsmentioning

confidence: 99%

“…lactis Bb12 has a long history of research confirming its probiotic properties and beneficial influence on human health (Jungersen et al, 2014). Consequently, application of a certain accepted probiotic strain of bifidobacteria for fermentation of non-dairy substrates is a great challenge for industry-targeted research and commercial production of these healthy products (Mattila-Sandholm et al, 2002;Semjonovs et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince

Semjonovs¹,

Auzina²,

Upite³

et al. 2015

American J. of Food Technology

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Fish is a well-known source of proteins, minerals, fat-soluble vitamins, antioxidants and other bio-active ingredients. Fish and its processing by-products are relatively cheap raw materials however still rarely are used to create food products with increased nutritive value, functional foods or feed supplements. Application of certain strains of probiotic bifidobacteria for fermentation of non-dairy substrates is a great challenge for industry-targeted research and industry with further offering to the market of functional food products. Our study is the first report on application of bifidobacteria for fermentation of fish. It was shown that a new fish-based functional food product can be obtained after fermentation of Baltic herring mince, supplemented with carbohydrates and NaCl, with a single-strain probiotic culture Bifidobacterium animalis subsp. lactis Bb12. Evaluation of FT-IR spectroscopy data indicated changes of proteins and the composition of total carbohydrates in fermented Baltic herring samples compared to the control. Glucose and sucrose ensured quick acidification and the decrease of pH, to achieve the cell count of B. lactis Bb12 up to 10 8 CFU gG 1 , thus meeting requirements of the viable cell-count of probiotic bacteria in functional food products. However the highest cell counts of probiotic bacteria and acidification were reached using fish mince supplemented with sucrose (2%) and NaCl (1%). The obtained fermented baltic herring paste or its concentrate-after freeze-drying, still with high content of viable probiotic cells (10 7 -10 8 CFU gG 1 ), can be used as functional food product as well as food and feed ingredients.

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“…Its beneficial effects are due to the presence of physiologically active components, which have the ability to lessen the threat of chronic diseases (Helmy 2012). A functional food containing probiotics (bacterial strains) and prebiotics (indigestible carbohydrates) could confer beneficial effects on human health and have the potential to reduce the risk of pathogenic diseases (Semjonovs et al 2014). A 'synbiotic' is defined as a synergistic blend of probiotics and prebiotics, consisting of live cells of beneficial bacteria (probiotics) and a specific growth promoting substrate known as prebiotic (Shafi et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

Shafi

Raja

Farooq

et al. 2018

Int J of Dairy Tech

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The current study was based on evaluation of the therapeutic potential (antimicrobial and antidiabetic) of a synbiotic fermented milk product developed by optimising levels of the prebiotic ingredients (fructooligosaccharide and isomaltooligosaccharide). The maximum growth rate (0.27 ± 0.21a cfu/mL) of Lactobacillus acidophilus ATCC® 4357™ was observed with 2.345–2.445% of fructooligosaccharide and 2.53–2.62% of isomaltooligosaccharide. Significant antimicrobial potential of the synbiotic fermented milk was observed against Escherichia coli and Staphylococcus aureus due to the addition of prebiotics. Similarly, the final product also showed 62.9%, 71.5% and 57.0% reduction in blood glucose, urea and creatinine levels, respectively, of diabetic rabbits, when supplemented with 6% of the synbiotic fermented milk. A synbiotic fermented milk product with significant therapeutic potential could be developed using fructooligosaccharide and isomaltooligosaccharide as prebiotic ingredients.

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Development of a Fructan-supplemented Synbiotic Cabbage Juice Beverage Fermented by Bifidobacterium lactis Bb12

Cited by 15 publications

References 26 publications

Effect of refrigerated storage on the physicochemical characteristics and viability ofLactobacillus plantarumin fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

Effect of refrigerated storage on the physicochemical characteristics and viability ofLactobacillus plantarumin fermented watermelon juice with or without supplementation with inulin or fructooligosaccharide

Application of Bifidobacterium animalis subsp. lactis as Starter Culture for Fermentation of Baltic Herring (Clupea harengus membras) Mince

Antimicrobial and antidiabetic potential of synbiotic fermented milk: A functional dairy product

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