Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

Innocente, Nadia; Biasutti, M.; Frisina, Rita; Brichese, Romina; Comi, Giuseppe; Iacumin, Lucilla

doi:10.1016/j.lwt.2015.10.031

Cited by 39 publications

(38 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As seen in Figure A, the concentration of acetaldehyde increased after the end of fermentation, reaching a maximum at the beginning of storage, and then declining sharply with increasing storage time. This corresponds well with previous reports (Cheng ; Innocente and others ). During fermentation and storage, samples fermented with Y‐La exhibited the highest concentrations of acetaldehyde ( P <0.05).…”

Section: Resultssupporting

confidence: 94%

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Tian

Shen

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid-phase micro-extraction followed by gas chromatography-mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage.

show abstract

Section: Resultssupporting

confidence: 94%

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Tian

Shen

et al. 2017

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Similar results were reported for yoghurt that had been cofermented with Lactobacillus rhamnosus DSA LR1 by Innocente et al . (), and also reported for yoghurt that had been supplemented with Pleuratus ostreatus aqueous extract during 28 days of storage by Vital et al . ().…”

Section: Resultssupporting

confidence: 64%

The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink

Temiz

Çakmak

2018

Int J of Dairy Tech

View full text Add to dashboard Cite

In this study, the effects of microbial transglutaminase (m-TGs) enzymes on the physicochemical, microbial and sensorial properties of probiotic fermented milk produced using a mixture of bovine milk and soy drink were investigated. Probiotic fermented milk samples were prepared by 3:1 v/v bovine milk, 0.002 w/v soy drink and 0, 0.5, 1, 1.5 U m-TGs per gram of milk protein. The starter culture used was ABT-2 1000 I (a mixture of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Streptococcus thermophilus). Viscosity and hardness values increased with increased transglutaminase ratio, whereas syneresis values decreased. All samples had an apparently acceptable number of probiotic bacteria over the storage period. While the minimum and maximum percentage ratios of alcohol components and carbonyl components in total volatile aromatic components of fermented milk samples are 24.75-30.70% (v/v) and 65.66-71.96% (v/v) during storage time, the minimum and maximum percentage ratios of organic acids and esters are 0.56-2.54% (v/v) and 0.73-1.57% (v/v).

show abstract

“…Furthermore, the metabolic products of LAB have been proposed to demonstrate a positive effect on flavor, texture, and enhanced shelf-life of fermented food products [9]. Likewise, many LAB with probiotic characteristics are frequently used in fermented products like, yogurts [10,11], cheese [12,13], bread [14,15], meat products [16], and various beverages [17,18], etc., providing food with enhanced organoleptic, nutritional, and health-promoting attributes. Recently, scientific research has been dedicated to the selection and characterization of probiotic strains for food production targeting enhanced viability and exert functional proprieties [19].…”

Section: Introductionmentioning

confidence: 99%

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

Mantzourani¹,

Τέρπου²,

Alexopoulos³

et al. 2018

Microorganisms

View full text Add to dashboard Cite

In the present study 38 lactic acid bacteria strains were isolated from kefir grains and were monitored regarding probiotic properties in a series of established in vitro tests, including resistance to low pH, resistance to pepsin and pancreatin, and tolerance to bile salts, as well as susceptibility against common antibiotics. Among them, the strain SP3 displayed potential probiotic properties. Multiplex PCR analysis indicated that the novel strain belongs to the paracasei species. Likewise, the novel strain (Lactobacillus paracasei SP3) was applied as a starter culture for Feta-type cheese production. Feta-type cheese production resulted in significantly higher acidity; lower pH; reduced counts of coliforms, yeasts and fungi; and improved quality characteristics compared with cheese samples produced with no starter culture. Finally, it is highlighted that the application of the novel strain led to Feta-type cheese production with improved overall quality and sensory characteristics.

show abstract

Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt

Cited by 39 publications

References 32 publications

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink

Application of A Novel Potential Probiotic Lactobacillus paracasei Strain Isolated from Kefir Grains in the Production of Feta-Type Cheese

Contact Info

Product

Resources

About