Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with <i>Lactobacillus acidophilus</i> and <i>Lactobacillus casei</i>

Shu, Guowei; Tian, Mengqi; Cao, Binyun; Wang, Changfeng; Ni, Xin

doi:10.2478/aucft-2018-0011

Cited by 3 publications

(2 citation statements)

References 11 publications

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“…According to Gopal (2011), the growth of L. acidophilus in yogurt is favored by the presence of metabolites such as formic acid and possibly by carbon dioxide and pyruvate, both produced by the colonies of S. thermophilus present in the medium. Similar results were found by Shu et al (2018) in a study with goat milk yogurt with the addition of Lactobacillus acidophilus. The authors obtained a pH reduction from 5.4 to 4.5 by varying the concentration of L. acidophilus from 6.48 to 7.18 log CFU/g in a 3-hour fermentation.…”

Section: Resultssupporting

confidence: 88%

“…Parvarei et al (2021) also observed a reduction in pH and an increase in acidity in yogurt samples with L. acidophilus during 28 days of storage at 4 ºC. Some research has investigated alternatives to increase the viability of L. acidophilus in goat milk yogurts, such as the addition of honey (Machado et al, 2017) and the incorporation of prebiotics, such as stachyose (Shu et al, 2018). These ingredients are favorable to the growth of the probiotic strain, increasing the functional character of fermented milk products.…”

Section: Resultsmentioning

confidence: 99%

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Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

et al. 2022

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The incorporation of probiotics into fermented milk is beneficial for the consumer's health and it is important to know the viability of these microorganisms in the product, from production to final consumption. This research carried out a predictive study on the behavior of Lactobacillus acidophilus LAFTI L10 probiotic strain during the fermentation and storage stages of whole goat milk yogurt. Selective counts of L. acidophilus were performed with MRS medium added with clindamycin. The primary model of nonlinear regression by Baranyi and Roberts was fit to the experimental data in DMFit 3.5 software and statistically evaluated. The total fermentation time of the yogurt was 6.5 h and 3 logarithmic cycles of probiotic cell growth were observed. During storage, time influenced the concentration of L. acidophilus from the 30th day onwards, maintaining a minimum count that allows the denomination of probiotic yogurt to the product and certifying its quality. The Baranyi and Roberts model fit satisfactorily the experimental data. The results can benefit the dairy industry in the development, optimization, and reliability of their processes for dairy products.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

et al. 2022

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A core–shell multi-drug platform to improve gastrointestinal tract microbial health using 3D printing

et al. 2020

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Improving the proliferation of probiotics (ca. Bifidobacterium) and inhibiting the growth of pathogenic bacteria (ca. Escherichia coli) is crucial for human health. This study demonstrates the fabrication of core–shell structure fibers using electrohydrodynamic 3D printing to help improve gastrointestinal tract microbial content. These fibers have various geometries and are capable of encapsulating stachyose into cellulose acetate (shell layer) and loading proteoglycan into polyacrylic resin II (core layer). The impact of membrane geometry on drug release behavior and the effect of exchanging the loading site on physicochemical properties of the resulting fibers were studied. The printed fibrous membranes possess a biphasic drug release profile in simulated intestinal fluid with a burst release within the first 12 h and a slower sustained release up to 72 h. The speed order priority for drug release rate of the printed membrane was whole-circle > semi-circle > square. Moreover, the membranes exhibit good biocompatibility on L929 cells and excellent improvement effects on Bifidobacterium bifidum, combining inhibition effects on Escherichia coli. In summary, the dual-drug fibrous membranes presented here and their precision-fabricated patterns pave a new direction for improving the gastrointestinal tract microbial ecosystem health in the human body.

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Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products

Olson

Aryana

2022

Applied Sciences

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Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt. A GRAS (generally recognized as safe) list of probiotic bacteria that can be added to yogurt or similar types of products is provided. Additionally, prebiotics, synbiotics (combination of prebiotics and probiotics), postbiotics, paraprobiotics, and psychobiotics can be added to yogurt. Probiotic yogurt can come in various forms in addition to spoonable yogurt, and yogurt can be used as an ingredient in other food products. Many useful functional ingredients can be applied to probiotic yogurt. The safety of probiotics must be addressed, especially for critically ill patients and other susceptible populations. Probiotics must survive within yogurt throughout its entire shelf-life and within the gastrointestinal tract after consumption by the consumer to provide health benefits, and many techniques can be used to maintain survival of probiotics in yogurt. Furthermore, probiotics can be added to Greek yogurt acid whey. Many opportunities exist for adding a wide variety of probiotics to a wide variety of yogurt-based products.

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Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei

Cited by 3 publications

References 11 publications

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

A core–shell multi-drug platform to improve gastrointestinal tract microbial health using 3D printing

Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products

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