Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Lang, Fengxuan; Wen, Jianzhu; Wu, Zhen; Pan, Daodong; Wang, Linjun

doi:10.1016/j.fshw.2021.11.006

Cited by 24 publications

(9 citation statements)

References 27 publications

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“…They are a ubiquitous bacterial group found in dairy, meat, vegetables, the gastrointestinal and urogenital tracts of humans and animals, soil and water, and fermented foods (Barcenilla et al, 2022; Endo et al, 2019; Khubber et al, 2022). LABs are extensively added to improve the functional, nutritional, and sensory attributes of fermented foods and drinks (Lang et al, 2022; Sharma et al, 2021). Additionally, they play a vital role in bioconversion processes and the production of respected products due to their ability to secrete several enzymes such as esterases (Khubber et al, 2022).…”

Section: Metabolic Pathways Of Biovanillin Synthesis In Labmentioning

confidence: 99%

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Lactic acid bacteria as a tool for biovanillin production: A review

Mostafa

Hashem

2023

Biotech & Bioengineering

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Vanilla is the most commonly used natural flavoring agent in industries like food, flavoring, medicine, and fragrance. Vanillin can be obtained naturally, chemically, or through a biotechnological process. However, the yield from vanilla pods is low and does not meet market demand, and the use of vanillin produced by chemical synthesis is restricted in the food and pharmaceutical industries. As a result, the biotechnological process is the most efficient and cost-effective method for producing vanillin with consumer-demanding properties while also supporting industrial applications. Toxin-free biovanillin production, based on renewable sources such as industrial wastes or by-products, is a promising approach. In addition, only natural-labeled vanillin is approved for use in the food industry.Accordingly, this review focuses on biovanillin production from lactic acid bacteria (LAB), which is generally recognized as safe (GRAS), and the cost-cutting efforts that are utilized to improve the efficiency of biotransformation of inexpensive and readily available sources. LABs can utilize agro-wastes rich in ferulic acid to produce ferulic acid, which is then employed in vanillin production via fermentation, and various efforts have been applied to enhance the vanillin titer. However, different designs, such as response surface methods, using immobilized cells or pure enzymes for the spontaneous release of vanillin, are strongly advised.

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Section: Metabolic Pathways Of Biovanillin Synthesis In Labmentioning

confidence: 99%

“…Vanillin was discovered in many LAB-fermented foods. It was recently detected in Lactobacillus acidophilus-fermented date juice (Mostafa et al, 2021) and Lactobacillus plantarum A3-fermented yogurt (Lang et al, 2022) at levels of 2.15 and 1.5 mg/ml, respectively.…”

Section: Metabolic Pathways Of Biovanillin Synthesis In Labmentioning

confidence: 99%

Lactic acid bacteria as a tool for biovanillin production: A review

Mostafa

Hashem

2023

Biotech & Bioengineering

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“…Probiotics are live microorganisms that, when ingested in sufficient quantities, provide health benefits to the host [1]. Probiotic strains include bacteria of the genera Lactobacillus, Bifidobacterium, Enterococcus, Bacillus, and the yeast Saccharomyces boulardii [2].…”

Section: Introductionmentioning

confidence: 99%

Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Nanyondo,

Byakika,

Mukisa

2023

EJFOOD

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There is an increasing demand for functional food products developed from local resources. In this work, Lactobacillus (Lb.) rhamnosus yoba 2012 and Streptococcus thermophilus were used to produce a soy-soursop probiotic yogurt. Soy milk was supplemented with soursop pulp in amounts of 0%, 5%, 10%, and 15%. The mixtures were pasteurized at 85 °C for 15 s, cooled, inoculated with a starter and incubated at 45 °C for 24 h. Samples were taken at 0, 2, 4, 6 and 24 hours for analysis of pH, acidity, and Lb. rhamnosus yoba 2012 counts. Consumer acceptability and willingness to purchase were determined after 24 h of fermentation. The most acceptable sample was analyzed for nutritional composition. Lb. rhamnosus grew in the soy-soursop yogurt up to 8.1-9.3 log cfu/mL. The highest cell growth was observed in yogurt containing 5% soursop whereas the lowest was observed in yogurt containing 15% soursop. Yogurt pH reduced to 3.9-4.4, with 15% soursop having the lowest pH (p<0.05). Titratable acidity increased to 0.6%-0.9% lactic acid. All the yogurts were accepted although those containing 15% soursop had the lowest scores (5 = neither like nor dislike). There were no yeasts, molds or coliforms detected during the 21 days of cold storage (4 ℃) of all the yogurt. Therefore, adding soursop to soymilk produces a satisfactory probiotic soy-soursop yogurt.

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“…As is rich in protein, carbohydrate, fats, vitamins and minerals, it is very beneficial to human health ( Chen et al, 2014 ). Thus, there are many dairy products, such as yoghurt ( Lang et al, 2022 ) and, cheese ( Arias-Roth et al, 2022 ) that are favored by consumers. However, the abundant nutrients and high-water activity of milk make it easy to be contaminated by microorganisms during collection, transportation, processing and storage ( Tian and Li, 2019 ; Stratakos et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%