Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Çelik, Ömer; Çon, Ahmet Hilmi; Saygin, Hayrettin; Şahi̇n, Nevzat; Temiz, Hasan

doi:10.1016/j.lwt.2021.111774

Cited by 18 publications

(11 citation statements)

References 33 publications

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“…These indicators provide essential or non-essential amino acids and other nutrients to be utilised by the body ( Day et al, 2021 ). Amino acids are also precursors of aromatic compounds in yoghurt, which give yoghurt different flavours ( Celik et al, 2021 ). Yoghurt retains its freshness due to aspartic and glutamic acid.…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Xiao

Liu²,

Tian³

et al. 2023

Front. Microbiol.

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Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)–gas chromatograph (GC)–mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt.Graphical Abstract

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Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Xiao

Liu²,

Tian³

et al. 2023

Front. Microbiol.

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“…The pyrogallol autotrophic method was used to determine the SOD enzyme activity of LAB. The strains were identified by 16S rDNA sequencing ( 20 ).…”

Section: Methodsmentioning

confidence: 99%

Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase

Fan

Zhang

et al. 2022

Front. Nutr.

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Superoxide dismutase (SOD) is an important antioxidant enzyme with different physiological functions, which can be used as a nutritional fortifier in food. Cereal-based fermented products are becoming popular worldwide. In this study, novel millet-based flavored yogurt enriched with SOD was developed. Lactiplantibacillus plantarum subsp. plantarum was screened, which manufactured SOD activity of 2476.21 ± 1.52 U g−1. The SOD content of millet yogurt was 19.827 ± 0.323 U mL−1, which was 63.01, 50.11, and 146.79% higher than that of Bright Dairy Yogurt 1911, Junlebao and Nanjing Weigang, respectively. Fifty-four volatile flavor substances and 22,571 non-volatile flavor substances were found in yogurt. Compared to traditional fermented yogurt, 37 non-volatile metabolites in yogurt with millet enzymatic fermentation broth were significantly upregulated, including 2-phenyl ethanol, hesperidin, N-acetylornithine and L-methionine, which were upregulated by 3169.6, 228.36, 271.22, and 55.67 times, respectively, thereby enriching the sensory and nutritional value of yogurt. Moreover, the manufacture of unpleasant volatile flavor substances was masked, making the product more compatible with consumers' tastes.

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“…Plate count agar was used to enumerate the total bacterial count (TBC) after incubation at 30°C for 24 h. Lactic acid bacteria (LAB) were enumerated at MRS medium after incubation at 37°C for three days ( 16 ). The proteolytic bacteria count was enumerated following Celik et al, ( 29 ). Additionally, lipolytic bacteria were counted following Gu, Xing Li ( 30 ).…”

Section: Methodsmentioning

confidence: 99%

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

et al. 2022

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Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.

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Isolation and identification of lactobacilli from traditional yogurts as potential starter cultures

Cited by 18 publications

References 33 publications

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Novel Millet-Based Flavored Yogurt Enriched With Superoxide Dismutase

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

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