Preparation of milk‐based probiotic lactic acid bacteria biofilms: A new generation of probiotics

Abstract

Biofilm is considered as a community of microorganisms in which cells adhere to each other on surfaces in a self‐produced matrix of extracellular polymer compounds. In recent years, efforts to use the beneficial aspects of biofilm in probiotic research have intensified. In this study, probiotic biofilms of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus were manufactured using milk and transferred to yogurt in whole and pulverized forms to test in real food conditions. Survival was assessed during 21 days of storage time as well as gastrointestinal conditions. The results indicated that Lp. plantarum and Lc. rhamnosus can form a very desirable and strong biofilm that can have a good protective effect on the survival of these bacteria in probiotic yogurt during processing, storage, and gastrointestinal conditions, in a way that, after 120 min of treatment in high acidic gastrointestinal conditions (pH 2.0), the survival rate decreased by only 0.5 and 1.1 log CFU/ml. Probiotic biofilm can be used as a natural way of utilizing bacteria in biotechnology and fermentation, which is an excellent way to increase the utility of probiotics.

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

“…Syneresis is the constriction of the yogurt network, which leads to the excretion of whey from the gel network during storage. The reduction of total milk solids, high acidity, an inappropriate ratio of whey to casein, a long incubation time, and inappropriate transportation are the factors that most significantly affect yogurt stability (Sahan et al, 2008;Rezaei et al, 2023b). In general, the addition of fennel extract at the lowest concentration (1%) decreased the syneresis in yogurt samples, but the difference obtained with higher levels of fennel (3%) was not significant in some treatments (p > 0.05).…”

“…The taste of yogurt is considered one of the most important parameters (Rezaei et al, 2023b). The control sample received the lowest taste score on the 21st day of storage.…”

D‐tryptophan, an eco‐friendly natural, safe, and healthy compound with antimicrobial activity against food‐borne pathogens: A systematic review

“…Another characteristic of D‐tryptophan is its antibiofilm activity. Biofilms are communities formed by one or more bacterial species in an extracellular matrix (Li et al., 2015 ; Rezaei et al., 2023 ). The formation of biofilms causes several problems.…”