Fermentation of soymilk by yoghurt and bifidobacteria strains

Horáčková, Šárka; Mühlhansová, A.; Sluková, Marcela; Schulzová, Věra; Plocková, M.

doi:10.17221/115/2015-cjfs

Cited by 24 publications

(22 citation statements)

References 22 publications

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“…During the 21 days of the storage period, generally the yoghurt showed increasing titratable acidity. These results agreed with those obtained by El-Kholy et al (2014) and Horáčková et al (2015). Results showed in table 2represented the viability of S. aureus during production and storage of acidophilus, the count decreased to undetectable limit in 5 days of storage.…”

Section: Discussionsupporting

confidence: 92%

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt

Othman¹,

Elbaba²,

Abdelsamei

et al. 2017

Benha Veterinary Medical Journal

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The survival of Staphylococcus aureus in the acidophilus yoghurt (AY) was evaluated during the production and cold storage. 21 acidophilus yoghurt samples were prepared with traditional yoghurt culture (Streptococcus thermophiles & Lactobacillus bulgaricus) with Lactobacillus acidophilus and inoculated with 10 6 cfu/ml S. aureus and stored for 21 days at 4 o C. Samples were taken at zero time (fresh samples), 3, 5, 7, 10, 14 and 21 days for titratable acidity, culture starters' counts and S. aureus count. The results revealed that the titratable acidity% of AY was increased and reached 0.72, 0.78, 0.83, 0.87, 0.89, 1.02 and 1.45% at zero time, 3, 5, 7, 10, 14, and 21 days of storage, respectively, while the population of S. aureus reached 6.10 and 3.70 log10cfu/g at zero time and 3 rd day of storage, respectively and became non-detectable level in 5 th days of storage. The count of all starter cultures (S. thermophiles+ L. bulgaricus+ L. acidophilus) in acidophilus yoghurt increased during the fermentation and cold storage, S.

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Section: Discussionsupporting

confidence: 92%

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt

Othman¹,

Elbaba²,

Abdelsamei

et al. 2017

Benha Veterinary Medical Journal

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“…For example, diacetyl (2,3-butanedione), which provides a nice, butterscotch-like aroma, is emitted during cereal-based fermentation (Peyer et al 2016). Acetaldehyde, delivering a pungent, fruity (green apple) flavour with sweet notes, increases in concentration in peanut, cereal and soy during fermentation (Horáčková et al 2015; Lee and Beuchat 1991; Sethi et al 2016). The flavour and taste of plant-based milk alternatives is also affected by changes in the levels of amino acids (Yamanaka et al 1970).…”

Section: Fermentation Of Plant Materialsmentioning

confidence: 99%

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Tangyu

Muller

Bolten

et al. 2019

Appl Microbiol Biotechnol

319

175

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Non-dairy milk alternatives (or milk analogues) are water extracts of plants and have become increasingly popular for human nutrition. Over the years, the global market for these products has become a multi-billion dollar business and will reach a value of approximately 26 billion USD within the next 5 years. Moreover, many consumers demand plant-based milk alternatives for sustainability, health-related, lifestyle and dietary reasons, resulting in an abundance of products based on nuts, seeds or beans. Unfortunately, plant-based milk alternatives are often nutritionally unbalanced, and their flavour profiles limit their acceptance. With the goal of producing more valuable and tasty products, fermentation can help to the improve sensory profiles, nutritional properties, texture and microbial safety of plant-based milk alternatives so that the amendment with additional ingredients, often perceived as artificial, can be avoided. To date, plant-based milk fermentation mainly uses mono-cultures of microbes, such as lactic acid bacteria, bacilli and yeasts, for this purpose. More recently, new concepts have proposed mixed-culture fermentations with two or more microbial species. These approaches promise synergistic effects to enhance the fermentation process and improve the quality of the final products. Here, we review the plant-based milk market, including nutritional, sensory and manufacturing aspects. In addition, we provide an overview of the state-of-the-art fermentation of plant materials using monoand mixed-cultures. Due to the rapid progress in this field, we can expect well-balanced and naturally fermented plant-based milk alternatives in the coming years.

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“…bulgaricus produces free amino acids and small peptides, which help with the growth of S. thermophilus (Aswal et al, 2012). Overall, this combination of culture has some advantages that it could produce lactic acid more rapidly than in a single strain culture alone (Aswal et al, 2012;Horackova et al, 2015). However, the use of traditional cultures such as Lactobacillus helveticus, Lactobacillus delbrueckii spp.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of pH, titratable acidity, syneresis and sensory profiles of some yoghurt samples from the Kingdom of Lesotho

Matela¹,

Pillai²,

Thamae³

2019

Food Res.

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A total of nine yoghurt samples purchased from the Kingdom of Lesotho were evaluated for their pH, titratable acidity, syneresis and sensory profiles following standard procedures. The pH, titratable acidity and syneresis of these nine samples were found to be in the range of 3.94-4.22, 0.69-1.81 and 1.76-35.15%, respectively. The sensory profiles such as appearance, texture, aroma, flavour, taste and overall acceptability of these nine samples were found to be in the range of 2.5-4.5, 2.2-3.3, 2.5-4.1, 1.7-4.0, 2.1-4.3 and 2.3- 3.9, respectively. The pH of all nine yoghurt samples was complying in accordance with FDA specifications. The percentages of titratable acidity of some yoghurt samples were complying in accordance with FDA specifications and some samples were not. On the other hand, some samples have remarkably high syneresis. Our study showed that the pH, titratable acidity, syneresis and sensory profiles of these yoghurt samples were significantly different (p<0.05). Sensory properties, particularly, flavour, taste and aroma of yoghurt samples are needed to be improved for a better consumer overall acceptability. To the best of our knowledge, this is the first report of this kind on yoghurt samples from the Kingdom of Lesotho.

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Fermentation of soymilk by yoghurt and bifidobacteria strains

Cited by 24 publications

References 22 publications

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt

Evaluation the effect of Lactobacillus acidophilus probiotic culture over Staphylococcus aureus during the production and storage of acidophilus yoghurt

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Evaluation of pH, titratable acidity, syneresis and sensory profiles of some yoghurt samples from the Kingdom of Lesotho

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