Fermented milks: a historical food with modern applications–a review

Abstract

Background: This paper was presented at the symposium which was organized by Instituto Danone Mexico in May 2001, and it provides an overview of the current scientific knowledge on fermented milks concerning the historical developments, manufacturing stages, classification of such products, and nutritional aspects. Particular attention has been paid to the human health benefits associated with the consumption of these products, the use of probiotic starter cultures and their industrial applications, and the significance of using a trained sensory panel for the evaluation of probiotic fermented milks made with different commercial blends of starter cultures. The paper also highlights the future research areas for the exploitation of starter microflora (Lactobacillus, Bifidobacterium and Enterococcus species) in fermented milk products. Conclusion: This review indicates that the complex metabolism of the starter cultures is well established; however, more information is still needed on specific microbial metabolites such as polymerization of milk sugars for the production of exopolysaccharides and the modification of the milk peptides and secretion of bacteriocins. More clinical studies are still required to establish the 'functional' health benefits of probiotic fermented milks to humans. Sponsorship: The visit to Mexico City was supported by Instituto Danone Mexico.

Microbiological evaluation of sachet water and street-vended yoghurt and “Zobo” drinks sold in Nsukka metropolis

“…Also yoghurt and zobo drinks were negative to coliform and E. coli and the yoghurt samples conformed to standards set by NAFDAC and WHO (Table above). The heating treatment of zobo (boiling temperature) and milk at 85-90 o C for 4-20 seconds to 30 minutes (high pasteurization) usually applied in zobo and yoghurt production is sufficient to kill the majority, if not all, of the autochthonous microorganisms of raw milk and zobo extract (Con et al, 1996;Tamine, 2002;Olson and Aryana, 2007;Ogeihor et al, 2008), including the coliforms. The presence of faecal indicators, P. aeruginosa and Aeromonas in bagged waters has been reported to be due to poor hygienic practices of producers, failure to wash hands, illiteracy and sheep and goats in the vicinity of factories (Coroler et al, 1996).…”

Kefir and Its Importance For Health

“…Kefir, kefir tanesi adı verilen bir ekzopolisakkarit ve protein kompleksi içerisindeki laktik asit bakterileri ve mayaların sütün simbiyotik fermantasyonu yoluyla oluşturulan kompleks fermente bir süt ürünüdür (Tamime, 2002;Tamang et al2016b;Bourrie et al2016). Çoğu fermente süt içeceğinde sadece laktik asit fermantasyonları söz konusudur.…”

O papel dos probióticos e prebióticos na prática pediátrica

“…[1][2][3] Competition for intestinal receptors for adherence One of the factors responsible for the action of pathogenic bacteria in the gastrointestinal tract refers to their capacity to adhere to specific receptors found in the intestinal mucosa. One of the actions attributed to probiotics, mainly to lactobacilli, is their capacity to adhere to these receptors, not being eliminated by peristalsis and preventing pathogenic bacteria such as Salmonella typhimurium, Yersinia enterocolitica and Escherichia coli from producing their enteropathogenic effect.…”

“…One of the actions attributed to probiotics, mainly to lactobacilli, is their capacity to adhere to these receptors, not being eliminated by peristalsis and preventing pathogenic bacteria such as Salmonella typhimurium, Yersinia enterocolitica and Escherichia coli from producing their enteropathogenic effect. [1][2][3] For instance, Lactobacillus plantarum synthesizes adhesins for intestinal receptors that contain mannose. Therefore, they compete with Escherichia coli, which needs to bind to intestinal cells through these receptors in order to exert its pathogenic activity.…”