Probiotic viability in yoghurt: A review of influential factors

Mollakhalili‐Meybodi, Neda; Mortazavian, Amir Mohammad; Arab, Masoumeh; Nematollahi, Amene

doi:10.1016/j.idairyj.2020.104793

Cited by 107 publications

(80 citation statements)

References 83 publications

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“…lactis BB-12, because this concentration is generally accepted as the minimum for the final product to show health benefits [ 19 ]. Different factors may influence the growth and viability of probiotic cells in yoghurt, such as milk solid content, availability of nutrients, buffering capacity, selection and dosage of starter strains, culture conditions, fermentation time, storage conditions, β-galactosidase concentration, and type of packaging [ 19 , 20 , 21 ]. Additional factors, which may play a crucial role in fruit yoghurts, include oxygen incorporated during stirring of the yoghurt milk base with fruits, acidity of the added fruit mix, sugar concentration (osmotic pressure), and possible preservatives in fruit preparations.…”

Section: Discussionmentioning

confidence: 99%

“…In general, probiotic bacteria, especially bifidobacteria, used in fermented milks have low tolerance toward acids and oxygen. On the other hand, fruits contain dietary fibers with a potential prebiotic effect and many antioxidant components (e.g., polyphenols, vitamins), which may potentially eliminate oxygen from the environment and, thus, enhance probiotic survivability [ 21 ]. According to Sun-Waterhouse et al [ 22 ], the effect of bioactive compounds present in fruits on the viability of starter bacteria may be positive (stimulating) or negative (antimicrobial) depending on the type of bioactive ingredients and bacteria type.…”

Section: Discussionmentioning

confidence: 99%

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Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

et al. 2021

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Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% addition of sweetened purees prepared from elderberries (EPY), sea buckthorn (SBPY), and sloe berries (SPY) and to assess their chemical composition, acidity, content of polyphenols and anthocyanins, ferric reducing antioxidant power (FRAP) and antiradical power (ARP), level of starter microbiota, concentration of acetaldehyde and diacetyl, syneresis, instrumentally measured color and texture parameters, and sensory acceptance. The results were compared to those obtained for plain probiotic yoghurt (PPY) and the changes tracked during 1 month of cold storage at 2 week intervals. The addition of elderberry and sloe berries significantly increased the antioxidant capacity of probiotic yoghurts, probably due to a high content of polyphenols, especially anthocyanins. However, anthocyanins were more stable in the EPY when compared to the SPY. All yoghurt treatments were characterized by good sensory quality and viability of starter microorganisms, including probiotic strains during cold storage. Elderberries promoted the evolution of diacetyl in yoghurts during storage and, together with sloe berries, produced increased syneresis and the greatest changes in color profile compared to PPY.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

et al. 2021

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“…Particularly, yoghurt is a very efficient probiotic vehicle compared with other food products, but also ice cream, which is rich in milk fat, is effective in enhancing microbial survivability and acid tolerance [ 60 , 61 ]. Nevertheless, the extension of shelf life is limited in probiotic yoghurt due to the oxidative stress suffered by probiotic bacteria [ 27 ].…”

Section: Paraprobiotics For the Production Of Functional Dairy Productsmentioning

confidence: 99%

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

et al. 2021

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Probiotics are live microorganisms that confer health benefits on the host. However, in recent years, several concerns on their use have been raised. In particular, industrial processing and storage of probiotic products are still technological challenges as these could severely impair cell viability. On the other hand, safety of live microorganisms should be taken into account, especially when administered to vulnerable people, such as the elderly and immunodeficient individuals. These drawbacks have enhanced the interest toward new products based on non-viable probiotics such as paraprobiotics and postbiotics. In particular, paraprobiotics, defined as “inactivated microbial cells (non-viable) that confer a health benefit to the consumer,” hold the ability to regulate the adaptive and innate immune systems, exhibit anti-inflammatory, antiproliferative and antioxidant properties and exert antagonistic effect against pathogens. Moreover, paraprobiotics can exhibit enhanced safety, assure technological and practical benefits and can also be used in products suitable for people with weak immunity and the elderly. These features offer an important opportunity to prompt the market with novel functional foods or nutraceuticals that are safer and more stable. This review provides an overview of central issues on paraprobiotics and highlights the urgent need for further studies aimed at assessing safety and efficacy of these products and their mechanisms of action in order to support decisions of regulatory authorities. Finally, a definition is proposed that unambiguously distinguishes paraprobiotics from postbiotics.

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“…Probiotics are de ned as live microorganisms that, while consumed in adequate levels, present a health advantage on the host (Meybodi et al, 2020). Lactic acid bacteria and bi dobacteria are the most frequent types of bacteria used as probiotic (Kaur et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Diazinon Reduction In Apple Juice Using Probiotic Bacteria During Fermentation And Refrigerated Storage

Rezaei

Nejati

Sayadi

et al. 2021

Preprint

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The main objective of this work was to study the effects of probiotic strains, probiotic primary inoculated population, concentrations of spiked diazinon, physiology of probiotic bacteria, fermentation times and cold storage period in six consecutive stages on diazinon reduction in apple juice. Chemical properties (pH, total acidity, and sugar content), probiotic viability and diazinon reduction percent were monitored during fermentation and cold storage. Dispersive Solid Phase Extraction (dSPE) followed by gas chromatography-mass spectrometry was used to extract and measure diazinon concentration. Results showed that Lactobacillus acidophilus revealed the highest ability to reduce diazinon in apple juice after fermentation. Inoculation of L. acidophilus at 9 log CFU/mL, showed significantly higher diazinon reducing ability than 7 log CFU/mL. Ability of L. acidophilus to reduce the concentration of 1000 µg/L of spiked diazinon was significantly greater than 5000 µg/L. Heat-killed (dead) L. acidophilus bacteria reduced less diazinon content at the end of fermentation than viable bacteria. Furthermore, 72 h of fermentation was more effective in diazinon reduction. Level of diazinon in treatments containing L. acidophilus decreased significantly during cold storage period, so that it is completely disappeared at the end of storage (28 days) along with maintaining health-promoting properties of probiotic apple juice.

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Probiotic viability in yoghurt: A review of influential factors

Cited by 107 publications

References 83 publications

Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

Probiotic Yoghurts with Sea Buckthorn, Elderberry, and Sloe Fruit Purees

Paraprobiotics: A New Perspective for Functional Foods and Nutraceuticals

Diazinon Reduction In Apple Juice Using Probiotic Bacteria During Fermentation And Refrigerated Storage

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