Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Zielińska, Dorota; Marciniak-Łukasiak, Katarzyna; Karbowiak, Marcelina; Łukasiak, Piotr

doi:10.3390/molecules26195730

Cited by 16 publications

(8 citation statements)

References 63 publications

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“…L. brevis B1 was isolated from ”bundz” (Polish, regional cheese) and was characterized by a high capacity for milk fermentation. In the study by Zielińska et al [ 43 ], the impact of fructose and oligofructose addition on the physicochemical, rheological, microbiological, and sensory properties of fermented milk products inoculated with own probiotic Lactobacillus starter cultures was assessed. The highest overall levels of sensory quality were observed for L. brevis B1 samples supplemented with oligofructose.…”

Section: Methodsmentioning

confidence: 99%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

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Section: Methodsmentioning

confidence: 99%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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“…The L. brevis B1 strain came from the collection of the Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, University of Life Sciences, and was isolated from Polish regional cheese "Bundz" made from sheep's milk. The L. brevis B1 strain was selected in a previous study, in which its effect on various quality characteristics, sensory, and shelf life of food of animal origin was evaluated [17]. The L. brevis B1 strain can survive in conditions that simulate the human digestive tract and can colonize the intestinal epithelium.…”

Section: Levilactobacillus Brevis B1 Starter Culture Bacteriamentioning

confidence: 99%

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Sionek,

Okoń,

Łepecka

et al. 2024

Foods

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In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of good technological and sensory quality. The study aimed to assess the possibility of using the strain Levilactobacillus brevis B1 (L. brevis B1) as a starter culture to produce acid-rennet cheeses using raw cow’s milk. Two variants of cheese were manufactured. The control variant (R) was coagulated with microbial rennet and buttermilk, and the other variant (B1) was inoculated with rennet and L. brevis B1 starter culture. The effect of the addition of these autochthonous lactic acid bacteria on selected physicochemical characteristics, durability, the composition of fatty acids, cholesterol, Iipid Quality Indices, and microbiological and sensory quality of acid-rennet cheeses was determined during a 3-month period of storage. The dominant fatty acids observed in the tested cheeses were saturated fatty acids (SFA) (68.43–69.70%) and monounsaturated fatty acids (MUFA) (25.85–26.55%). Significantly higher polyunsaturated fatty acid (PUFA) content during storage was observed for B1 cheeses. The B1 cheeses were characterized by lower cholesterol content compared to cheese R and showed better indexes, including the Index of atherogenicity, Index of thrombogenicity, DFA, OFA, H/H, and HPI indexes, than the R cheese. No effect of the tested L. brevis B1 on sensory quality was observed in relation to the control cheeses during 3 months of storage. The results of the research indicate the possibility of using the L. brevis B1 strain for the production of high-quality, potentially probiotic acid-rennet cheeses.

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“…In the probiotic yogurt drinks, the protein stability and fermentative viability of the yogurt can be enhanced by the addition of a combination of prebiotics and hydrocolloid stabilizers [ 29 ]. It is worth emphasizing that the choice of different prebiotics affects the rheological properties and sensory characteristics of yogurt such as acidity, viscosity, firmness and syneresis during the storage period, therefore, new fermented milk products can be developed with combinations of prebiotics and probiotics to obtain new taste profiles [ 30 ].…”

Section: Dosage Forms Containing Probioticsmentioning

confidence: 99%

Characteristics of Probiotic Preparations and Their Applications

Wang

Chen

Xia

et al. 2022

Foods

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The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products.

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Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

Cited by 16 publications

References 63 publications

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study

Characteristics of Probiotic Preparations and Their Applications

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