Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Lazaridou, Athina; Serafeimidou, Amalia; Βiliaderis, Costas G.; Moschakis, Thomas; Tzanetakis, N.

doi:10.1016/j.foodhyd.2014.01.015

Cited by 85 publications

(70 citation statements)

References 53 publications

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“…Studies testing fermented products containing oat flour or flakes found significant results with strains of Lactobacillus plantarum and L. paracasei which were found to remain at levels of at least 1x10 6 CFU/mL over a 28-day storage period in fermented yogurt or water-based oat beverages (Angelov et al, 2006;Coman et al, 2013;Gokavi et al, 2005;Kedia et al, 2008;Lazaridou et al, 2014;Luana et al, 2014). While L. rhamnosus GR-1 remained above 1x10 8 CFU/mL in our oat flour sample, significant microbial growth was not observed.…”

Section: Discussionmentioning

confidence: 52%

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012). These studies yielded mostly significant results for microbial growth but more research is needed to test other probiotic strains and alternate dairy products such as milk.…”

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

“…Oat bran contains the fiber beta-glucan which contributes to health benefits such as reducing the risk of cardiovascular disease and stroke (Coman et al, 2013;Lazaridou et al, 2014). Beta-glucan has also been found to aid in enhancing the human immune system's response to bacterial infection (Coman et al, 2013).…”

Section: Oatmentioning

confidence: 99%

“…Beta-glucan has also been found to aid in enhancing the human immune system's response to bacterial infection (Coman et al, 2013). Studies which tested fermented dairy products containing oat flour mainly found that the beta-glucan increased the microbial count of different Lactobacillus probiotic strains (Angelov et al, 2006;Coman et al, 2013;Gokavi et al, 2005;Kedia et al, 2008;Lazaridou et al, 2014;Luana et al, 2014;Singh et al, 2012). …”

Section: Oatmentioning

confidence: 99%

“…Current research concluded that barley extracts have a positive effect on the viability of various Lactobacillus strains in fermented cereal-based probiotic beverages (Charalampopoulos et al, 2003;Kocková, Dilongová, Hybenová, & Valík, 2013;Lazaridou et al, 2014;Rathore, Salmerón, & Pandiella, 2012). Interestingly, Kocková et al (2013) found that barley flour produced the highest probiotic culture density for L. rhamnosus GG when compared to other cereal-grain flours while Vasiljevic, Kealy and Mishra (2007) obtained no measurable effects from barley flour on a Bifidobacterium probiotic strain.…”

Section: Barleymentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Section: Discussionmentioning

confidence: 52%

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

Section: Oatmentioning

confidence: 99%

Section: Oatmentioning

confidence: 99%

Section: Barleymentioning

confidence: 99%

See 3 more Smart Citations

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Natural food colorants derived from onion wastes: Application in a yoghurt product

et al. 2018

Self Cite

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The valorization of onion (Allium cepa) solid wastes, a 450,000 tonnes/year waste in Europe, by a green extraction method is presented. Polyphenols of onion solid wastes were extracted using eco-friendly solvents, such as water and glycerol. The 2-hydroxypropyl-β-cyclodextrin was also used as a co-solvent for the augmentation of the extraction yield. The process has been optimized by implementing a central composite face centered design of experiments, with two replicates in the central point, taking into consideration the following independent variables: glycerol concentration, cyclodextrin concentration and temperature. The assessment of the extraction model was based on two responses: the total pigment yield and the antiradical capacity. LC-MS analysis was also employed in order to identify polyphenols and colourants of the obtained extracts. The main polyphenols found were quercetin and quercetin derivatives and the main colourant was cyanidin 3-O-glucoside. The extract was also tested as a food colourant in a yoghurt matrix. The onion leaf extract was found to be a stable natural colourant and could be utilized as an alternative ingredient to synthetic coloring agents. This article is protected by copyright. All rights reserved.

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Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology

Yang

Bai

et al. 2022

Food Bioengineering

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The fermented milk mainly consists of Lactobacillus bulgaricus and Streptococcus thermophilus. This research was aimed to investigate the cofermentation characteristics of different L. bulgaricus and S. thermophilus strains. Three strains of L. bulgaricus and S. thermophilus ST‐2 were mixed and prepared into the starter (A, B, and C) and applied to milk fermentation for screening of optimal combination, and the commercial starter (D) was used as the reference. The microrheological properties during fermentation were analyzed by using multifrequency diffusion spectroscopy. Meanwhile, the fermented milk's stability, texture, and sensory characteristics were also observed during storage. Microrheology analysis revealed that the time to reach the fermentation endpoint of starters A, B, and C was almost the same during fermentation. Groups A, B, and C showed more elastic solid‐state properties and groups A and C had higher elastic factors, indicating that the gel structure of the sample was relatively strong. During storage, the pH value of fermented milk in each group D, A, C, and B was in sequence from high to low, and the titratable acidity was also in sequence from high to low in B, C, A, and D groups, respectively. The viscosity of group A was significantly higher than that of groups B and C (p < 0.05), and there was no change in group D (p > 0.05). The sensory score of fermented milk in group A was higher, and the overall texture was good. Results concluded that group A starter culture produced fermented milk with a firm gel structure and excellent texture and flavor. This study will provide data support and methodology for developing and screening compound starters applied for milk fermentation in the future.

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Structure development and acidification kinetics in fermented milk containing oat β-glucan, a yogurt culture and a probiotic strain

Cited by 85 publications

References 53 publications

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Natural food colorants derived from onion wastes: Application in a yoghurt product

Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology

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