Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

Oliveira, Ricardo Pinheiro de Souza; Florence, Ana Carolina Rodrigues; Silva, Roberta Claro da; Perego, Patrizia; Converti, Attílio; Gioielli, Luíz Antônio; Oliveira, Maricê Nogueira de

doi:10.1016/j.ijfoodmicro.2008.10.012

Cited by 146 publications

(115 citation statements)

References 37 publications

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“…These results agree with those reported by Oliveira et al [26], who observed a higher CLA content in probiotic fermented milk supplemented with different prebiotics, 550 A.C.R. Florence et al which showed a fermentation time lower than control fermented milk (i.e.…”

Section: Correlation Between Linoleicsupporting

confidence: 93%

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Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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-This study investigates the kinetics of acidification, fatty acid (FA) profile and conjugated linoleic acid (CLA, C18:2 c9, t11) content in fermented milks prepared from organic and conventional milk. Fermented milks were manufactured with five mixed cultures: four different strains of Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 and HN019) and Lactobacillus delbrueckii subsp. bulgaricus LB340, in co-culture with Streptococcus thermophilus TA040. The composition of milk was evaluated, and the kinetics of acidification was followed by continuous pH measurement using the Cinac system. The profile of FA, including CLA, was analyzed by gas chromatography. The chemical composition of conventional and organic milk was similar, with the exception of protein and Fe, the concentrations of which were higher in the organic milk. The rate of acidification was significantly influenced by the type of milk and the bacterial strain used. Co-cultures St-HN019 and St-BB12 showed higher maximal acidification rates in both milks. Final counts of S. thermophilus (9.0-10.1 log 10 colony forming units (CFU)·mL −1 ), Lactobacillus bulgaricus (8.2-8.5 log 10 CFU·mL −1 ) and B. animalis subsp. lactis strains (8.3-9.3 log 10 CFU·mL −1 ) did not differ significantly in either milk. Unexpectedly, all fermented organic milks contained significantly higher amounts of CLA than the same milk before fermentation, whereas CLA amounts did not change during fermentation of conventional milk. Regardless of the type of milk, CLA was found to be significantly positively correlated with trans-vaccenic acid and negatively correlated with linoleic acid. Moreover, the CLA contents were significantly higher in fermented milks showing shorter fermentation times. acidification profile / fermented milk / Bifidobacterium animalis subsp. lactis / organic milk / conjugated linoleic acid / trans-vaccenic acid Article published by EDP Sciences 料乳中，St-HN019 和 St-BB12 共发酵菌株表现出最大的酸化速率; S. thermophilus (9.0 10.1 log 10 cfu·mL −1 )、L. bulgaricus (8.2 8.5 log 10 cfu·mL −1 ) 和 B. animalis subsp. lactis strains (8.3 9.3 log 10 cfu·mL −1 ) 在两种乳中的最后菌数没有显著差异○ 出乎意料的是有机乳发酵后 CLA 含量显著地提高，但是普通乳发酵前后 CLA 含量没有变化○ 如果不考虑乳的类型，CLA 含量与反式-十八碳烯酸呈正相关，与亚油酸含量呈负相关○ 此外，发酵时间短的发酵乳中 CLA 含量较高○ 酸化特性 / 益生性发酵乳 / 有机乳 / 共轭亚油酸 / 反式-十八碳烯酸 Résumé -Teneur en acide linoléique conjugué accrue dans des laits biologiques fermentés par des bifidobactéries et des levains à yaourt. Cette étude a pour but d'examiner les cinétiques d'acidification, les profils en acides gras et les teneurs en acide linoléique conjugué (CLA, C18:2 c9, t11) de laits fermentés préparés à partir de lait biologique et conventionnel. Des laits fermentés ont été produits avec cinq types de cultures mixtes : quatre souches de Bifidobacterium animalis subsp. lactis (BL04, B94, BB12 et HN019) et Lactobacillus delbrueckii subsp. bulgaricus LB340, en co-culture avec S. thermophilus TA040. La composition du lait était évaluée et les cinétiques d'acidification étaient suivies par mesure continue du pH à l'aide du système C...

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Section: Correlation Between Linoleicsupporting

confidence: 93%

“…2). The ability of probiotic bacteria to produce CLA confirms those previously obtained from a survey carried out on dairy products [7,24,26].…”

Section: Milksupporting

confidence: 84%

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Florence

Silva

Santo

et al. 2009

Dairy Sci. Technol.

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“…Table 1 summarizes important health benefits from the consumption of probiotics (Parvez et al, 2006;Kalliomaki et al, 2003;Lee et al, 2003;Rinkinen et al, 2003). Lactobacillus and Bifidobacterium species are the most important probiotic microorganisms applied in probiotic fermented milks, because of some potential characteristics such as their good tolerance toward harmful environmental factors (e.g., low pH, hydrogen peroxide and molecular oxygen) and beneficial effects on human health (Mortazavian and Sohrabvandi, 2006;Lee and Wong, 1998;Oliveira et al, 2009;(Østlie et al, 2003 (Table 2). Bifidobacteria are gram-positive, strictly anaerobic bacteria and grow at pH 4.5-8.5.…”

Section: Probiotic Microorganismsmentioning

confidence: 99%

Technology and potential applications of probiotic encapsulation in fermented milk products

2014

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Fermented milk products containing probiotics and prebiotics can be used in management, prevention and treatment of some important diseases (e.g., intestinal-and immune-associated diseases). Microencapsulation has been used as an efficient method for improving the viability of probiotics in fermented milks and gastrointestinal tract. Microencapsulation of probiotic bacterial cells provides shelter against adverse conditions during processing, storage and gastrointestinal passage. Important challenges in the field include survival of probiotics during microencapsulation, stability of microencapsulated probiotics in fermented milks, sensory quality of fermented milks with microencapsulated probiotics, and efficacy of microencapsulation to deliver probiotics and their controlled or targeted release in the gastrointestinal tract. This study reviews the current knowledge, and the future prospects and challenges of microencapsulation of probiotics used in fermented milk products. In addition, the influence of microencapsulation on probiotics viability and survival is reviewed.

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“…534 Clearly, there a number of parameters and variations that need to be measured, There are now a variety of enhancements that can be made to both traditional and novel 543 beverages to boost health claims. Prebiotics, including fructooligosaccharides, inulin and 544 galactooligosaccharides, are often added commercially to fermented milks to promote the 545 growth of favourable bacteria (Huebner, Wehling, & Hutkins, 2007), while investigations of 546 other prebiotics such as oligofructose and polydextrose have also yielded positive results 547 (Oliveira et al, 2009). In addition to preventing and treating intestinal-associated diseases, the 548 incorporation of bio-active nutraceuticals such as ω-3 fatty acids, isoflavones and phytosterols 549 in fermented milks also have potential applications (Awaisheh, Haddadin, & Robinson, 2005).…”

mentioning

confidence: 99%

Fermented beverages with health-promoting potential: Past and future perspectives

Marsh

Hill

Ross

et al. 2014

Trends in Food Science & Technology

355

215

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Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk

Cited by 146 publications

References 37 publications

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Technology and potential applications of probiotic encapsulation in fermented milk products

Fermented beverages with health-promoting potential: Past and future perspectives

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