Development of Whey Beverage with Antagonistic Characteristics and Probiotics

Tripathi, Vishal; Jha, Y. K.

doi:10.1081/jfp-120030037

Cited by 13 publications

(6 citation statements)

References 10 publications

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“…Five types of pathogenic bacteria were obtained from Microbial Type Culture collections (Chandigarh, India) and used as target bacteria (Table ). The probiotic reference strain Lactobacillus acidophilus NCDC15 was obtained from National Dairy Culture Collections (National Dairy Research Institute, Karnal, India) and used for preliminary comparative probiotic characterization. All bacterial strains were stored in 20% glycerol at −20°C to provide a stable inoculum throughout the study.…”

Section: Methodsmentioning

confidence: 99%

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

Jena

Trivedi

Thakore

et al. 2013

Microbiology and Immunology

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The objective of the present study was to characterize lactobacilli isolates from the feces of male Wistar rats. Various physiological features of the candidate probiotic isolates were preliminarily investigated, including tolerance to simulated gastric juice and bile salts, antimicrobial activity, antibiotic susceptibility and in vitro aggregation. Based on their morphological and biochemical characteristics, four potential probiotic isolates (CS2, CS3, CS4, and CS7) were screened. The isolates showed good tolerance to stimulated gastric juice and bile salts. CS4 and CS7 exhibited strong antibacterial activities against the pathogens tested as assessed in neutral pH culture supernatants. All lactobacilli isolates were susceptible to all the tested antibiotics, except vancomycin. Moreover, the isolate CS4 and CS7 were found to possess stronger cell surface traits such as hydrophobicity, auto-aggregation and co-aggregation capacity. In addition, CS4 and CS7 had greater b-galactosidase activities than the others. Biochemical tests and 16S rRNA gene sequencing confirmed that CS2, CS3, CS4 and CS7 are Lactobacillus intestinalis PJ2, L. sakei PJ3, L. helveticus PJ4, and L. plantarum PJ7, respectively. Based on the obtained results, L. helveticus PJ4 and L. plantarum PJ7 are ideal in vitro probiotic candidates and require further in vivo evaluation.

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Section: Methodsmentioning

confidence: 99%

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

Jena

Trivedi

Thakore

et al. 2013

Microbiology and Immunology

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“…More than 53 different types of probiotic milk products are marketed in Japan alone, including frozen desserts like frozen yogurt 21 , frozen dough 22 , sour cream and ice cream 23 . Probiotics have been incorporated into drinks e.g., kefir like beverages 24 and whey beverages 25 and effervescent preparations 26 . Those are also being marketed as tablets such as enteric soluble royal jelly tablets 27 , enteric coated tablets 28 and chewable tablets 29 , as capsules such as gel encapsulated probiotics 30,31 and as microcapsules 32 .…”

Section: The Principal Probiotic Yeast Ismentioning

confidence: 99%

Isolation and Freeze Drying of Certain Probiotic Strains

Khan¹,

Jaffery²

2013

Int. Res. J. Pharm.

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The aim of the present study was to evaluate few probiotics strains available commercially in Lahore city and isolation and identification of strains from these commercial probiotics. The identified and isolated probiotic strains were freeze dried. These strains included Lactobacillus acidophilus, Bifidumbacterium bifidus and Saccharomyces boulradii. Both the commercial and laboratory freeze dried probiotic micro-organisms were subjected to microbial studies. The isolation of the microbes was done by using different types of growth media and identification of microbes was based on fermentation of different carbohydrates, gas production from glucose, growth at various temperature and tolerance to sodium chloride, colony characteristics and staining. The actual microbial count in laboratory of commercial probiotics indicated that there was a discrepancy in the viable count stated on the label of Lactobacillus acidophilus, Bifidumbacterium bifidus i.e., the actual viable count is less than the stated viable count on the label. This laboratory evidence suggest that bacteria cannot survive longer time on shelves which is probably the main reason that probiotics inspite of their in vivo effectiveness have not found a good way in physician prescription pattern. However, such discrepancy was not observed in case of yeast. The microbiological studies suggested that it is feasible to isolate, identify and freeze dry the microbes in the laboratory and pilot plant scale. The microbial count after freeze drying of laboratory prepared probiotics had shown that anaerobic bacteria (Bifidumbacterium bifidus) survived more during the freeze drying as compared to Lactobacillus acidophilus and yeast survive more than the both bacterial strains. Cite this article as:Fasiha shah, Kahlid Idrees Khan and Kausar Tasneem Jaffery. Isolation and freeze drying of certain probiotic strains. Int. Res. J. Pharm. 2013; 4(11):40-45 http://dx.

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“…As a by-product of cheese production, whey can pollute the environment [21]. The excess of this by-product is one of the major problems for the dairy industry, especially for small and medium enterprises, because the cost of its treatment is high [22]. Dairy beverages fermented from whey and with probiotic cultures added represent an excellent innovative alternative, as they have functional properties and allow the use of whey, minimizing the negative impact on the environment, without requiring large investments or significant changes in the production routine [21].…”

Section: Introductionmentioning

confidence: 99%

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

Cunha

Coelho

Ribeiro

et al. 2022

Foods

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Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it. Here, we report the use of a novel Enterococcus malodoratus strain isolated from cheese to produce sweet whey beverages naturally enriched with GABA. After the screening of cheese isolates, E. malodoratus strains were identified as high GABA producers. One beverage was prepared from pasteurized sweet whey enriched in glutamic acid and E. malodoratus SJC25. The fermented beverages were supplemented with a fruit preparation and subjected to chemical, microbiological and sensory analysis. The bacterial counts and GABA content were maintained until storage at 4 °C for 14 days. High conversion rates of glutamic acid to GABA (50–71%) were obtained in the beverages. The GABA content in whey-based beverages reached 250–300 mg/100 mL, which is equivalent to the content of commercially available GABA supplements. The beverages received a positive rating (4/5) by the taste panel. To our knowledge, this is the first report on E. malodoratus as a potential GABA producer.

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Development of Whey Beverage with Antagonistic Characteristics and Probiotics

Cited by 13 publications

References 10 publications

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

Isolation and characterization of probiotic properties of Lactobacilli isolated from rat fecal microbiota

Isolation and Freeze Drying of Certain Probiotic Strains

Application of Enterococcus malodoratus SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA

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