Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage

Shori, Amal Bakr; Albalawi, A.; Zahrani, Ashwag Jaman AL; Al-sulbi, Ohoud Shami; Baba, Ahmad Salihin

doi:10.1016/j.idairyj.2021.105267

Cited by 24 publications

(12 citation statements)

References 29 publications

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“…Lactic acid bacteria counts added to ice cream mixes were performed on man rogosa sharpe agar (110,660, Merck, Germany) (MRS-Cys-BPB) (Ngamsomchat et al, 2022) (LabM, UK) was added to man rogosa sharpe agar (MRS-VanC) (Hatakka et al, 2008), L. delbrueckii spp. For lactis, Man Rogosa Sharpe agar (110,660, Merck, Germany) was used (Shori et al, 2022). Before analysis, serial dilutions were prepared from the samples using 0.1% buffered peptone water (107,228, Merck, Germany) using spread plate methods Anaerocult A (113,829, Merck, Germany) was added to planted petri dishes in anaerobic conditions, jars (116,387,Merck,Germany) were incubated in an oven at 37°C for 72 h (Mena & Aryana, 2012).…”

Section: Lactic Acid Bacteria Countmentioning

confidence: 99%

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

Akarca,

Kilinç,

Denizkara

2023

Food Science & Nutrition

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This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11–16.26 (g) and 374.58–404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short‐ and medium‐chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.

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Section: Lactic Acid Bacteria Countmentioning

confidence: 99%

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

Akarca,

Kilinç,

Denizkara

2023

Food Science & Nutrition

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“…Gut Clostridia species display antioxidant activities by producing the antioxidants glutathione, ascorbic acid and uric acid ( Million et al, 2020 ). The probiotics L. casei, L. bulgaricus , and Streptococcus thermophiles also show antioxidant functions in the elderly ( Figure 1A ; Mallina et al, 2018 ; Shori et al, 2022 ). AOS significantly repair FB1-induced intestinal damage, inflammation, and oxidative stress (including T-SOD and MDA) by increasing the probiotic abundance, such as Roseburia, Bifidobacterium , and Akkermansia , and SCFAs production ( Li et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…For instance, AOS show anti-adhesive properties by hampering pathogenic bacteria E. coli ( Asadpoor et al, 2021b ). Bacterial adhesion pili is also associated with pathogenic adhesion in intestine ( Figure 1B ; Shori et al, 2022 ) but the possible association with AOS intervention has been seldom reported. There are many great challenges to elucidate the mechanism for the effects of AOS on intestinal homeostasis and inflammation networks.…”

Section: Introductionmentioning

confidence: 99%

An exploration of alginate oligosaccharides modulating intestinal inflammatory networks via gut microbiota

Zhang¹,

Wang²,

Li³

2023

Front. Microbiol.

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Alginate oligosaccharides (AOS) can be obtained by acidolysis and enzymatic hydrolysis. The products obtained by different methods have different structures and physiological functions. AOS have received increasing interest because of their many health-promoting properties. AOS have been reported to exert protective roles for intestinal homeostasis by modulating gut microbiota, which is closely associated with intestinal inflammation, gut barrier strength, bacterial infection, tissue injury, and biological activities. However, the roles of AOS in intestinal inflammation network remain not well understood. A review of published reports may help us to establish the linkage that AOS may improve intestinal inflammation network by affecting T helper type 1 (Th1) Th2, Th9, Th17, Th22 and regulatory T (Treg) cells, and their secreted cytokines [the hub genes of protein–protein interaction networks include interleukin-1 beta (IL-1β), IL-2, IL-4, IL-6, IL-10 and tumor necrosis factor alpha (TNF-α)] via the regulation of probiotics. The potential functional roles of molecular mechanisms are explored in this study. However, the exact mechanism for the direct interaction between AOS and probiotics or pathogenic bacteria is not yet fully understood. AOS receptors may be located on the plasma membrane of gut microbiota and will be a key solution to address such an important issue. The present paper provides a better understanding of the protecting functions of AOS on intestinal inflammation and immunity.

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“…Nowadays, the maintenance of health and reducing diseases are becoming increasingly important. Many people awareness about consuming functional food for importance on health and diet (Mullin & Delzenne, 2017;Shori et al, 2022a). A functional food can be a natural product that contains useful biological components or a food obtained through a technological intervention that increases its level of biologically active compounds (Champagne et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Cow's milk is usually consumed by the majority of the population and it is well believed that milk provides key nutrients such as fats, proteins, carbohydrates, calcium, selenium, riboflavin, vitamin B12, and pantothenic acid (vitaminB5; Garau et al, 2021). According to Shori et al (2019) milk is considered an excellent medium to carry live and active cultures, so several studies in probiotic research show a lot of promise in the development of new products of functional foods based on milk (Ebrahimi et al, 2021;Shori et al, 2022a).…”

Section: Introductionmentioning

confidence: 99%

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

Al-sulbi

Shori

2022

Food Sci. Technol

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Plant-based milk as well commonly known as non-dairy is milk obtained from seeds, grains, and nuts, which has a similar appearance to milk but does not contain fats and some compounds (Park, 2021). Plant milk can be used as a substitute for animal milk for its nutritional, functional, and sensory properties. Plant-based milk such as cashew milk contains proteins, healthy carbohydrates (low glycemic index), fatty

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Microbial analysis, antioxidant activity, and sensory properties of yoghurt with different starter cultures during storage

Cited by 24 publications

References 29 publications

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

Quality specification of ice creams produced with different homofermentative lactic acid bacteria

An exploration of alginate oligosaccharides modulating intestinal inflammatory networks via gut microbiota

Viability of selected strains of probiotic Lactobacillus spp. and sensory evaluation of concentrated yogurt (labneh) made from cow, camel, and cashew milk

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