Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Varga, László

doi:10.1016/j.ijfoodmicro.2005.11.014

Cited by 71 publications

(70 citation statements)

References 12 publications

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“…However, there is no clear scientific information on the synergistic effect of honey on the growth of probiotics in milk during lactic acid fermentation. On the other hand, antimicrobial activity of honey has been also reported in many recent studies (Frankel et al 1998;Taormina et al 2001;Varga 2006). Molan (1992b) listed the results of in vitro studies which confirmed a strong antibacterial and a slightly lower antifungal activities of different types of honey.…”

mentioning

confidence: 63%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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Slačanac V., Lučan M., Hardi J., Krstanović V., Koceva-Komlenić D. (2012): Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci., 30: 321-329.The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey.

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mentioning

confidence: 63%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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“…Chick et al (2001) also reported decrease in pH of fermented milk products prepared separately by fermentation of 12 % non fat dry milk by S. thermophilus and L. acidophilus. In another study, yoghurt fortified with different concentrations of honey, a non significant decrease in pH was observed during 6 week storage of product at 4°C (Varga 2006).…”

Section: Resultsmentioning

confidence: 91%

Preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products

Shah

Mokashe²,

Mishra³

2016

J Food Sci Technol

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The present study, evaluates the antioxidative potential of two synbiotic dairy products viz. synbiotic lassi with honey and whey based synbiotic drink with inulin and orange juice, along with their physicochemical and microbiological activity during storage period. Antioxidative potential of raw ingredients and probiotic cultures used to prepare synbiotic products was also evaluated. Synbiotic lassi with honey was prepared using Streptococcus thermophilus MTCC 5460 (MD2) and Lactobacillus helveticus MTCC 5463 (V3) as probiotics and honey as prebiotic. For preparation of whey based synbiotic drink, Lactobacillus helveticus MTCC 5463 and inulin were used as probiotic and prebiotic, respectively and orange juice was also incorporated. Titratable acidity and pH of both synbiotic products followed a similar pattern of increase or decrease during storage. Furthermore, no major changes were observed in viability of probiotic cultures under storage conditions adapted. The hydroxyl radical scavenging activity of synbiotic lassi with honey was found to significantly decrease from 107.76 to 79.41 % at the end of storage whereas, the activity of whey based synbiotic drink was 100.32 % which declined sharply to 79.21 % on 7th day but further increased to 102.59 % on 14th day. The DPPH (α, α-Diphenyl-β-Picrylhydrazyl) radical scavenging activity of freshly prepared synbiotic lassi with honey was 28.43 % which decreased to 23.03 % on 7th day while for whey based synbiotic drink decreased from 26.85 % (0 day) to 17.12 % (7th day) and continued to decline. Moreover, probiotic strains used for synbiotic preparation also demonstrated good antioxidative activity.

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“…bulgaricus) in yogurt are not significantly affected by the presence of honey at 1.0% to 5.0% (w/v) (Varga 2006). pH and lactic acid levels of the final products were found unaffected by honey, and it highly improved the sensory characteristics of the final product, with approximately 3.0% (w/v) of honey, without having a negative effect on the lactic acid bacteria.…”

Section: Fortification Of Yogurt With Health-promoting Additives Benmentioning

confidence: 88%

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

Routray

Mishra²

2011

Comprehensive Reviews in Food Science and Food Safety

245

154

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Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet, even when its beneficial effects were neither fully known nor scientifically proven. With time, yogurt has been continuously modified to obtain a product with better appeal and nutritional effects. The flavor components of yogurt are affected because of these modifications. The present review article is focused on the influence of the different parameters and modifications on aroma and taste components of yogurt. Extensive work has been done to explore the effect of chemical components as well as the microbial, processing, and storage aspects. The popularity of yogurt as a food component depends mainly on its sensory characteristics, of which aroma and taste are most important. This review also outlines the effects of the different modifications attempted in the composition of yogurt.

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Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Cited by 71 publications

References 12 publications

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

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