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

Slačanac, Vedran; Lučan, Mirela; Hardi, Jovica; Krstanović, Vinko; Komlenić, Daliborka Koceva

doi:10.17221/190/2011-cjfs

Cited by 9 publications

(7 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Honey is a functional food with unique ingredients, properties against pathogenic bacteria, and bifidogenic effects. It contains fructooligosaccharides, which act as prebiotics and has various nutrients [14,32]. The preliminary study supported earlier studies that fermented soymilk with 5% honey increased the growth of Lactobacillus casei subsp.…”

Section: Discussionsupporting

confidence: 83%

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

View full text Add to dashboard Cite

Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.

show abstract

Section: Discussionsupporting

confidence: 83%

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

View full text Add to dashboard Cite

show abstract

“…Some researchers also utilized skimmed milk powder to produce yogurt [ 69 , 70 , 76 ]. As for the non-dairy products, kefir [ 74 ], soy milk [ 67 , 80 ], and hydrolyzed soybean extract [ 74 ] were chosen to replace the animal’s milk. The most common starter culture probiotics used to produce yogurt are the S. thermophilus and L. delbrueckii ssp.…”

Section: Prebiotic Properties Of Honeymentioning

confidence: 99%

“…The findings of numerous investigations revealed that the number of probiotics in honey-containing foods is significantly enhanced. Monofloral honey (chestnut, acacia, lime honey) and polyfloral honey (eucalyptus, greenbrier) in yogurt were found to be good prebiotic sources for cultivating Bifidobacteria strains of diverse subspecies [ 67 , 69 ]. Saudi Arabian raw honey [ 68 ], black locust honey [ 71 ], Kerala natural honey [ 72 ], African commercial honey [ 76 ], marjoram honey [ 77 ], and pine honey [ 78 ] were all found to be suitable for cultivating Lactobacillus and Bifidobacterium species in the dairy and non-dairy goods.…”

Section: Prebiotic Properties Of Honeymentioning

confidence: 99%

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

Mustar

Ibrahim

2022

Foods

View full text Add to dashboard Cite

Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.

show abstract

“…However, Bakr et al (2015) reported a decline in Bifidobacteria population (24 × 10 6 to 10 × 10 6 cfu/g) in bio-yoghurt obtained by culturing with ABT at higher concentration of honey (5 to 15 per cent). An increase in bifidobacterial cells population, a faster decline in pH value and the degradation of principal oligosaccharides (raffinose and stachyose) during fermentation indicated stimulation of growth of B. longum Bb-46 and B. lactis Bb-12 in soymilk containing addition of acacia and chestnut honeys (Slacanac et al , 2012). In another experiment, ABT fermented milk made from mixed cow milk and peanut milk (1:1) containing 4 per cent honey retained highest viable count (cfu/ml) of S. thermophilic (38 × 10 7 ), L. acidophilus (21 × 10 5 ) and Bifidobacterium lactis Bb12 (33 × 10 5 ) after 14 days of storage at 4°C (Abou-Dobara et al , 2018).…”

Section: Growth Characteristics Of Probiotics In Honey Matrixmentioning

confidence: 99%

Honey as a functional additive in yoghurt – a review

Sarkar¹,

Chandra²

2019

NFS

View full text Add to dashboard Cite

Purpose Recent societal interest in healthful foods has led to the development of functional dairy products that basically provide health benefits in addition to their fundamental nutrients. Yoghurt being most popular fermented milk product due to its healthy image can be an excellent carrier for probiotics. Functional properties of yoghurt can be enhanced with the inclusion of functional ingredients such as probiotics and its conjugate application with prebiotics may be advantageous as it favors probiotic growth. Nutritional and medicinal value of honey coupled with presence of oligosaccharides has projected honey as a functional additive in yoghurt. Design/methodology/approach Attempt has been made to review the literature on the biochemical activities of yoghurt cultures and probiotics in presence of honey. Both review and research papers related to biochemical activities and functional properties of yoghurt cultures and probiotics in presence of honey and their health benefits published in diverse journals under Pub Med and Science Direct have been considered. Keywords used for data search included functional foods, yoghurt, probiotic, health benefits, honey, etc. Findings Functional properties of yoghurt can be further enhanced with the inclusion of probiotic cultures and honey. Honey can be safely used in association with different probiotic cultures during yoghurt manufacture for augmenting functional properties of yoghurt to extend health benefits. Honey may not be equally a suitable matrix for all yoghurt cultures or probiotic cultures. Research limitations/implications Reviewed literature indicated that limited research on animal or human feeding trials with honey containing yoghurt has been done. Clinical trials with honey containing yoghurt are emerging prior to its marketing as functional food. Originality/value Application of honey as a functional additive during the manufacture of probiotic yoghurt is suggested to extend the functional properties of normal yoghurt.

show abstract

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

Cited by 9 publications

References 42 publications

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

Honey as a functional additive in yoghurt – a review

Contact Info

Product

Resources

About