Incorporation of <i>Propionibacterium shermanii</i> subsp. <i>freudenreichii</i> in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

Yerlıkaya, Oktay; Akpınar, Aslı; Saygılı, Derya; Karagözlü, Nural

doi:10.1111/1471-0307.12666

Cited by 24 publications

(11 citation statements)

References 55 publications

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“…Several propionibacteria-fermented dairy products, including cheeses and fermented cow's milk or whey were previously described. Indeed, P. freudenreichii can be used to generate fermented milks without any adverse effects on the product characteristics in terms of sensory properties (Yerlikaya et al, 2020). P. freudenreichii-fermented milks may constitute a source of riboflavin (LeBlanc et al, 2006), synergize drug treatments (Cousin et al, 2016), or counteract the deleterious effects thereof (Cordeiro et al, 2018;do Carmo et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

et al. 2020

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Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow’s milk. P. freudenreichii grew in cow’s milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow’s milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.

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Section: Resultsmentioning

confidence: 99%

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

et al. 2020

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“…The activity of phenylalanine ammonia-lyase in dates also affects and stimulates the biosynthesis of TPC and increase its concentration during storage (Haider et al, 2014). The relatively higher content of TPC in B6 as the addition of cheese that could also be responsible for the enhancement of TPC in PE-bars, which are derived from lactose, oligosaccharides and protein residues such as tyrosine (Yerlikaya et al, 2019). Moreover, through modification in protein structure and catabolism, some bound phenolic contents release from macro-components of cheese that could be the reason to increase the phenolic compounds in PE-bars (Rashidinejad et al, 2015).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%

Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

et al. 2021

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Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey protein isolate while dates and apricots were same as in bars B1-B3. Bars were sealed in aluminium foil, stored at 20 ± 5 °C for 45 days to evaluate their sensory, compositional, physicochemical, microbial, textural and antioxidant properties. All bars have good sensory attributes except B6 that showed (p < 0.05) lower acceptability. The pH, water activity and microbial count decreased (p < 0.05) in all the bars. Maximum hardness was noticed in bar B1 and lowest in B6 while highest firmness was recorded in B2 and lowest in B6. The increase (p < 0.05) of total phenolic content was noticed in B6 and the highest increase of total flavonoid content was estimated in B2 at day 45, while B5 showed the highest antioxidant-activity on the 30 th day afterwards a decline was observed in all the bars. Study revealed that these bars have good sensory attributes, physical characteristics and shelf-stability and could be a healthy snack for athletes.

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“…The hardness values of samples were determined using a Texture Analyzer (CT3, Brookfield, USA) using a TA4/1000 (38.1mm diameter-20mm height) cylindrical probe. The analyses conditions are selected according to Yerlikaya et al (2020). While determining the hardness properties of the yogurt samples, the sample temperature was ensured to be 4-8°C.…”

Section: Hardnessmentioning

confidence: 99%

Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants

Akan

Yerlıkaya

Bayram³

et al. 2022

An. Acad. Bras. Ciênc.

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In this research, we aimed to evaluate the effects of various medicinal and aromatic plant aqueous extracts on physicochemical, rheological, sensorial properties of probiotic yogurts and the viability of yogurt bacteria and probiotic bacteria during the storage period. On the 28 day of storage, the maximum Bifidobacterium longum and Lacticaseibacillus casei counts were determined in thyme containing yogurt and mint and basil containing yogurt, respectively. On the 1 st day of storage, the most favoured yogurt was garlic containing sample while on the 14 th day, the control sample was the most favoured one. Hardness values were not showed statistically difference for all sample (p>0.05). Especially the garlic and mint yogurt samples were more liked in terms of sensory properties. Consequently, aqueous extracts of some plants such as garlic, basil and thyme have successfully used in probiotic yogurt production and all yogurt samples containing plants have the enough probiotic counts to show therapeutic effect on human health.

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Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

Cited by 24 publications

References 55 publications

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants

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