Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang, Jian; Wen, Zhang; Guo, Xialei; Guo, Tong; Zheng, Yi; Wang, Yuetong; Hao, Yijiang; Yang, Zhennai

doi:10.1515/pjfns-2017-0002

Cited by 17 publications

(7 citation statements)

References 43 publications

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“…Carbohydrates also resulted in an increasing effect (Ozdemir et al, 2008 ). Parallel to our research results, Alamprese et al ( 2005 ) and Zhang et al ( 2017 ) displayed that L . plantarum GG strains added to ice cream production changed all textural ice cream's characteristics.…”

Section: Resultssupporting

confidence: 90%

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: Resultssupporting

confidence: 90%

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

Akarca,

Kilinç,

Denizkara

2023

Food Science & Nutrition

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“…Microstructure of cheese was observed via cryoscanning electron microscopy (cryo-SEM) using previously reported methods (Zhang et al, 2017b). In brief, the cheese samples were frozen in liquid nitrogen (−210°C) and transferred into a vacuum chamber.…”

Section: Microstructure Of Cheese Observed Via Cryoscanning Electron Microscopymentioning

confidence: 99%

Composition, coagulation characteristics, and cheese making capacity of yak milk

Zhang

Yang

Cai

et al. 2020

Journal of Dairy Science

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Yak is one of the few species of which the rennetcoagulated cheese making characteristics of its milk are still not well understood. This study investigated composition and rennet-induced coagulation properties of milk from 17 individual yak cows in comparison with milk from 32 individual Holstein cows. Yak cows produced milk with generally higher concentrations of milk components. The concentrations of fat, protein, solids-not-fat (SNF), and calcium in yak milk were 1.89-, 1.68-, 1.46-, and 2-fold those in Holstein milk, respectively. The hydrodynamic radii of casein micelles (187.25 nm) and chymosin-induced paracasein (1,620 nm) were about twice the sizes of those found in Holstein milk. Higher concentrations of calcium in yak milk, together with larger sizes of casein micelles, explains the reason for its fast rate of curd formation and firmer curd texture. Optical microrheology analysis also showed that Ca 2+ concentration had greater influence on the coagulation of yak milk than on Holstein milk. Cheese making trials with yak and Holstein milk proved the higher cheese yield of yak milk: 1.67-fold that of Holstein milk. Therefore, yak milk could be a suitable source of milk for enzyme-coagulated cheese making.

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“…Our Tibetan kefir strain Lactiplantibacillus plantarum YW11 regulates modulatory effects on gut dysbacteriosis, improves immunological response, and reduces inflammatory bowel illness, according to our newest findings (IBD) ( Jian et al, 2020 ; Zhang et al, 2020 ). In addition to that it was also evident from another study that the L. plantarum YW11 has good tolerance to acid and bile stress ( Jian et al, 2017 ). Correspondingly, we have also found that L. plantarum YW11 may be employed as a functional agent in the production of fermented dairy products with better textural stability and bioactivities such as cholesterol reducing, antioxidant, and antibiofilm properties ( Zhang et al, 2020 , 2022 ).…”

Section: Introductionmentioning

confidence: 80%

Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir

et al. 2023

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The comparative genomic analysis of Lactiplantibacillus plantarum YW11 (L. plantarum YW11) isolated from Tibetan kefir involves comparison of the complete genome sequences of the isolated strain with other closely related L. plantarum strains. This type of analysis can be used to identify the genetic diversity among strains and to explore the genetic characteristics of the YW11 strain. The genome of L. plantarum YW11 was found to be composed of a circular single chromosome of 4,597,470 bp with a G + C content of 43.2%. A total of 4,278 open reading frames (ORFs) were identified in the genome and the coding density was found to be 87.8%. A comparative genomic analysis was conducted using two other L. plantarum strains, L. plantarum C11 and L. plantarum LMG21703. Genomic comparison revealed that L. plantarum YW11 shared 72.7 and 75.2% of gene content with L. plantarum C11 and L. plantarum LMG21703, respectively. Most of the genes shared between the three L. plantarum strains were involved in carbohydrate metabolism, energy production and conversion, amino acid metabolism, and transcription. In this analysis, 10 previously sequenced entire genomes of the species were compared using an in-silico technique to discover genomic divergence in genes linked with carbohydrate intake and their potential adaptations to distinct human intestinal environments. The subspecies pan-genome was open, which correlated with its extraordinary capacity to colonize several environments. Phylogenetic analysis revealed that the novel genomes were homogenously grouped among subspecies of l Lactiplantibacillus. L. plantarum was resistant to cefoxitin, erythromycin, and metronidazole, inhibited pathogens including Listeria monocytogenes, Clostridium difficile, Vibrio cholera, and others, and had excellent aerotolerance, which is useful for industrial operations. The comparative genomic analysis of L. plantarum YW11 isolated from Tibetan kefir can provide insights into the genetic characteristics of the strain, which can be used to further understand its role in the production of kefir.

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Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Cited by 17 publications

References 43 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

Composition, coagulation characteristics, and cheese making capacity of yak milk

Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir

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