Effect of honey addition on fermentation activity of<i>Lactobacillus casei</i>Lc-01 in cow’s and goat’s milk: A kinetic study

Slačanac, Vedran; Hardi, Jovica; Lučan, Mirela; Kun, Sz.; Havas, P.; Krstanović, Vinko

doi:10.1556/aalim.40.2011.2.11

Cited by 9 publications

(8 citation statements)

References 28 publications

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“…Like in our previous studies (Lučan et al 2009;Slačanac et al 2011), the data presented in Table 1 show that the ash content, reducing sugar content, active diastase units, and hydroxymethylfurfural (HMF) content were higher in chestnut honey than in acacia honey. Because a specific fermentation environment during the fermentation was created, some of these parameters could have influenced the fermentation activity of probiotic starters in milk (Slačanac et al 2011). Ustunol and Gandhy (2001) specified honey as a complex additive with a wide spectrum of positive effects in fermented milk.…”

Section: Resultssupporting

confidence: 78%

“…The reduction of stacchyose content during In a number of studies the antagonistic activity of dairy products fermented with probiotics against many harmful microorganisms was studied (Salminen & Ouwehand 2003). In our previous studies, the inhibitory effects of fermented cow's and goat's milks on the growth of some intestinal and urogenital pathogens were investigated (Slačanac et al 2011). However, related to lactose malabsorption, the tendency for non-dairy food fermented with probiotics has existed for the last 15 years (Donkor et al 2007).…”

Section: Resultsmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

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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“…Furthermore, Das et al, () were also demonstrated that Sesamun indicum honey effectively stimulate the growth of Lactobacillus acidophilus and Bifidobacterium bifidium where plate count method showed significant increase ( p < 0.05) in population with regard to control sample. Other than that, research on the addition of honey on milk had also established the stimulating effect of honey toward growth of L. casei LC‐01 (Slačanac et al, ) and mixture of probiotics which consist of Lactobacillus delbreuckii subsp. bulgaricus, Bifidobacterium bifidum, Lactobacillus rhamnosus , and Lactobacillus reuteri (Rayes, ).…”

Section: Resultsmentioning

confidence: 99%

“…Other than that, research on the addition of honey on milk had also established the stimulating effect of honey toward growth of L. casei LC-01 (Slačanac et al, 2011) and mixture of probiotics which consist of Lactobacillus delbreuckii subsp. bulgaricus, Bifidobacterium bifidum, Lactobacillus rhamnosus, and Lactobacillus reuteri (Rayes, 2012).…”

Section: Growth Stimulatory Effect Of Untreated Stingless Bee (Kelumentioning

confidence: 99%

Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis

Razali

Fauzi

Sulaiman

et al. 2019

J Food Process Preserv

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The effect of high‐pressure processing (HPP) on prebiotic properties of stingless bee honey has not been described thoroughly. Therefore, this study was undertaken to elucidate the effect of HPP toward the prebiotic properties of stingless bee honey, tested upon L. acidophilus and L. brevis. Stingless bee honey subjected to HPP at 600 MPa/10 min was used as carbohydrates substituted in modified MRS broth inoculated with both probiotic strains. Following 24 hr incubation, growth curve, specific growth rate, and mean doubling time (Td) were obtained. Good retention of prebiotic characteristics were shown by HPP‐treated where no significant changes (p > 0.05) was detected in total carbohydrates content (70.96 ± 0.26 g/100 g). However, some restriction in growth was shown by both strains grown with HPP‐treated, as evident by longer Td. The restriction in growth by HPP‐treated was postulated to be influenced by the enhanced TPC (33.70 ± 7.55 mg GAE/g) as strong correlation (r > 0.8) was found between TPC and Td. Practical applications This study presented the application of HPP as the alternative processing method for stingless bee honey. The resulting effects on nutritional properties and prebiotic potential were determined. HPP at 600 MPa/10 min was preserving the total carbohydrates content and enhanced the total phenolic content (TPC) by 47.2%. However, the prebiotic potential was affected by HPP at 600 MPa/10 min as evident by the restricted growth of Lactobacillus strains tested. Enhanced TPC was postulated to cause the growth inhibition. Hence this study suggested that HPP at 600 MPa with 10 min processing time would preserved the compound responsible for prebiotic potential as evident by the retention of carbohydrates while improving the nutritional properties of stingless bee honey. However, elevated amount of TPC by HPP would be the restricting factor for its prebiotic effects. This hence provides an insight on the relation between HPP and prebiotic potential of stingless bee honey.

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“…Хорватские ученые изучили влияние меда на ферментационную деятельность Lactobacillus Casei LC-01 в коровьем и козьем молоке, а также брожение соевого молока, подслащенного медом. И показали определенное стимулирующее действие меда на Bifidobacterium longum Bb-46, Lactobacillus Casei LC-01 и Bifidobacterium Lactis Bb-12 и угнетающее -на Listeria monocytogenes FSL N1-017 [14,15].…”

Section: анализ литературных данных и постановка проблемыunclassified

Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink

Lomova¹,

Снежко²

2014

EEJET

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Представлено спосіб виробництва йогурту, який дасть можливість удосконалити класичний кисломолочний напій за рахунок внесення натуральних біологічно активних наповнювачів. Такими наповнювачами можуть виступати продукти бджільництва. А саме: мед, маточне молочко та бджолине обніжжя. Вони можуть значно підвищити біологічну цінність традиційного йогурту, покращити його органолептичні властивості, допомогти розширити асортимент даного продукту Ключові слова: йогурт, мед, маточне молочко, обніжка, біотехнологія, заквашувальний препарат, органолептичні показники Представлен способ производства йогурта, который позволит усовершенствовать классический кисломолочный напиток за счет внесения натуральных биологически активных наполнителей. Этими наполнителями могут выступать продукты пчеловодства. А именно: мед, маточное молочко и пчелиная обножка. Они могут значительно повысить биологическую ценность традиционного йогурта, улучшить его органолептические свойства, помочь расширить ассортимент данного продукта Ключевые слова: йогурт, мед, маточное молочко, пыльца, биотехнология, заквасочный препарат, органолептические показатели

show abstract

Effect of honey addition on fermentation activity ofLactobacillus caseiLc-01 in cow’s and goat’s milk: A kinetic study

Cited by 9 publications

References 28 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

Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon Lactobacillus acidophilus and Lactobacillus brevis

Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink

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