Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage

Abstract

Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis of milk fermented with the new strain, Lactiplantibacillus plantarum AG10, isolated from silage and the industrial strain Lactobacillus delbrukii subs. bulgaricus. While the milk acidification during fermentation with L. plantarum AG10 was lower compared with L. bulgaricus, milk fermented with L. plantarum AG10 after a 14-day storage period retained a high level of viable cells and was characterized by an increased content of exopolysaccharides and higher viscosity. The increased EPS production led to clot formation with higher density on microphotographs and increased firmness and cohesiveness of the product compared with L. bulgaricus-fermented milk. Furthermore, the L. plantarum AG10-fermented milk exhibited increased radical-scavenging activity assuming lower fat oxidation during storage. Taken together, these data suggest that L. plantarum AG10 seems to be a promising starter culture for dairy products with lowered levels of lactic acid, which is important for people with increased gastric acid formation.

Potential use of flaxseed mucilage in dairy product technology

“…Analysis of total titratable acidity (TTA), protein, protein in whey, lactose, glucose, dry matter, salts have been described by us earlier [6].…”

“…As a result, a plot of force versus time was obtained for each sample using the software ST-2 for Windows (Quality Laboratory JSC, Moscow, Russia). The following factors were determined: Firmness (g), Fracturability, Adhesion force (g), Adhesiveness, Cohesiveness, Gumminess, Springiness, Chewiness [6]. :…”

Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells

“…The popularity of lactic acid bacteria (LAB) and products containing these microorganisms has been growing progressively due to the expanding evidence of the health benefits associated with their use. Many strains with probiotic properties have been identified among Lactobacillus; these LABs improve the function of the gastrointestinal tract through a beneficial effect on the intestinal microflora, they normalize metabolism, and are characterized by antioxidant properties and resistance to antibiotic agents [1][2][3]. To impart their benefits, probiotics must survive food processing and storage, as well as withstand the stress conditions in the gastrointestinal tract environment to reach the small intestine and colonize the host.…”

Repression of Staphylococcus aureus and Escherichia coli by Lactiplantibacillus plantarum Strain AG10 in Drosophila melanogaster In Vivo Model

“…In previous studies, several strains of lactic acid bacteria with probiotic properties were isolated from clover silage [ 50 , 51 , 52 ]. Among them, L. plantarum AG10 demonstrated the most promising probiotic features, as well as antimicrobial activity against pathogens in both liquid medium and biofilm.…”