Fermentation

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18 pages, 1197 KiB

Open AccessArticle

Hydrolysis, Microstructural Profiling and Utilization of Cyamopsis tetragonoloba in Yoghurt

by Majid Hussain, Saeed Akhtar, Nazia Khalid, Muhammad Azam, Muhammad Waheed Iqbal, Tariq Ismail, Imran Mahmood Khan, Noman Walayat, Taha Mehany, Tuba Esatbeyoglu and Sameh A. Korma

Fermentation 2023, 9(1), 45; https://doi.org/10.3390/fermentation9010045 - 4 Jan 2023

Cited by 2 | Viewed by 1652

Abstract

The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was purified and partially depolymerized using an acid, alkali and enzyme to improve its characteristics and increase [...] Read more.

The present study investigates the hydrolysis, microstructural profiling and utilization of guar gum (Cyamopsis tetragonoloba) as a prebiotic in a yoghurt. Guar galactomannans (GG) was purified and partially depolymerized using an acid, alkali and enzyme to improve its characteristics and increase its utilization. The prebiotic potential of hydrolyzed guar gum was determined using Basel and supplemented media. Crude guar galactomannans (CGG), purified guar galactomannans (PGG), base hydrolyzed guar galactomannans (BHGG), acid hydrolyzed guar galactomannans (AHGG) and enzymatic hydrolyzed guar galactomannans (EHGG) were analyzed using scanning electron microscope (SEM), X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). Yoghurt was prepared with a starter culture and incorporating guar gum, its hydrolyzed forms (0.1, 0.5 and 1%) and Bifidobacterium bifidum. The results showed that PHGG significantly improved the viability of B. bifidum. SEM revealed a significant change in the surface morphology of guar gum after acidic and enzymatic hydrolysis. Enzymatic hydrolysis developed a well-defined framework within guar gum molecules. The XRD pattern of CGG, PGG and AHGG presented an amorphous structure and showed low overall crystallinity while EHGG and BHGG resulted in slightly increased crystallinity regions. FTIR spectral analysis suggested that, after hydrolysis, there was no major transformation of functional groups. The addition of the probiotic and prebiotic significantly improved the physiochemical properties of the developed yoghurt. The firmness, cohesiveness, adhesiveness and syneresis were increased while consistency and viscosity were decreased during storage. In sum, a partial hydrolysis of guar gum could be achieved using inexpensive methods with commercial significance. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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15 pages, 6263 KiB

Open AccessArticle

Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk

by Eman Saad Ragab, Shuwen Zhang, Sameh A. Korma, Magdalena Buniowska-Olejnik, Sahar Abd Allah Nasser, Tuba Esatbeyoglu, Jiaping Lv and Khaled Sobhy Nassar

Fermentation 2023, 9(1), 42; https://doi.org/10.3390/fermentation9010042 - 3 Jan 2023

Cited by 9 | Viewed by 2807

Abstract

The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Various parameters of the milk [...] Read more.

The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 and 15 min) on the physicochemical and rheological properties of stirred yoghurt made from goat milk was studied. Various parameters of the milk were evaluated, such as the particle size, pH and soluble calcium and phosphorus, while other parameters of the stirred yoghurt were evaluated during storage (up to 18 days), such as the rheological measurements, syneresis, pH values, titratable acidity, color, and sensory properties. The microstructure had more interconnected chains than the stirred yoghurt made from homogenized milk on the first day of the storage period. Moreover, the HIT process reduced the diameter of the fat globules in the goat milk, making them smaller than those of homogenized milk. This pretreatment could be used successfully in the production of stirred yoghurt to improve major quality parameters such as delayed syneresis, increased viscosity and enhanced sensory properties during storage. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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17 pages, 1048 KiB

Open AccessArticle

Fortification of Cow Milk with Moringa oleifera Extract: Influence on Physicochemical Characteristics, Antioxidant Capacity and Mineral Content of Yoghurt

by Katarina Lisak Jakopović, Maja Repajić, Ivana Rumora Samarin, Rajka Božanić, Marijana Blažić and Irena Barukčić Jurina

Fermentation 2022, 8(10), 545; https://doi.org/10.3390/fermentation8100545 - 16 Oct 2022

Cited by 6 | Viewed by 4482

Abstract

Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of attention. Milk and fermented products are [...] Read more.

Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of attention. Milk and fermented products are deficient in bioactive components such as phenolic compounds and iron. Moringa oleifera leaf extract is rich in vitamins, minerals (iron), polyphenols, flavonoids, tannins and proteins. Its addition to milk before fermentation might represent an excellent way to enrich fermented milk products. Methods: Yoghurts enriched with moringa extract (ME) (1, 3 and 4-%, v/v) were produced and compared to a control yoghurt without ME. In all samples, acidity, microbiological parameters, syneresis and water holding capacity, rheology parameters, total colour difference, mineral content, total phenols and antioxidant capacity (FRAP method) and sensory properties were determined. Results: The addition of ME to milk before fermentation resulted in a shorter fermentation time, lower yoghurt pH, increased growth of yoghurt bacteria, better rheological properties and an increased total phenols content as well as antioxidant capacity of yoghurts. Moreover, yoghurts with ME addition had a higher mineral content and gained a better sensory score when compared to the control sample. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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12 pages, 861 KiB

Open AccessArticle

NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage

by Abdullah M. Alhamdan

Fermentation 2022, 8(9), 438; https://doi.org/10.3390/fermentation8090438 - 3 Sep 2022

Cited by 3 | Viewed by 83471

Abstract

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Q_i) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date [...] Read more.

Fermented milk (laban) with added date syrup can be an excellent candidate for a nutritious drink. Modeling with quality index (Q_i) can assist in assessing the quality of the drink’s physiochemical properties. The properties of the laban drink fortified with date syrup were measured and modeled with Q_i during shelf life (7 days), and then analyzed with near-infrared spectra (NIR). The aim of this study was to develop a quality index model for the laban drink properties (objective and sensory assessments) and then to predict Q_i with a non-destructive measurement of NIR (with partial least-square regression (PLSR) and artificial neural network (ANN) analysis). The results revealed that the developed Q_i fits well with measured laban drink properties (viscosity, color, total soluble solids, pH, and sensory assessments during the shelf-life period with R² = 0.977). The NIR spectrum was efficient to estimate the quality index of the fortified laban drink. It was found that ANN is more appropriate than the PLSR model in estimating the Q_i of the Laban drink during cold storage. Thus, non-destructive NIR can predict Q_i and can be utilized with great success in the whole chain of production, processing, transportation, storage, and retail market to check the “quality” and “shelf life” of the product. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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10 pages, 2628 KiB

Open AccessArticle

Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

by Marija Vrdoljak, Milna Tudor Kalit, Iva Dolenčić Špehar, Biljana Radeljević, Marko Jelić, Sandra Mandinić, Jadranka Frece and Samir Kalit

Fermentation 2022, 8(8), 382; https://doi.org/10.3390/fermentation8080382 - 11 Aug 2022

Cited by 5 | Viewed by 1535

Abstract

This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir [...] Read more.

This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišine—a Croatian cheese which ripens in a lambskin sack. Sir iz mišine was produced in four different variants: (1) from raw milk without starter cultures, and from pasteurized milk with added (2) Lactococcus lactis ssp. lactis S1, (3) Lactobacillus plantarum B, or (4) a starter culture consisting of a mixture of Lactococcus lactis ssp. lactis S1 and Lactobacillus plantarum B (1:1). The addition of Lactobacillus plantarum B alone or in combination with Lactococcus lactis subsp. lactis S1 noticeably increased the alpha and beta indices because of the synergistic activity between the enzymes responsible for primary proteolysis and added autochthonous bacteria. Cheese produced from raw milk had the lowest (12.16%) content of WSN%TN. The highest WSN%TN content was found in cheese produced with combined probiotic bacteria (30.40%) and Lactococcus lactis ssp. lactis S1 (29.74%). Cheese with added combined probiotic bacteria had a noticeably higher content of TCA-SN%TN, indicating a synergistic performance among autochthonous probiotic bacteria. In conclusion, autochthonous probiotic bacteria, in addition to having a functional value, can improve the ripening properties of cheese. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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12 pages, 1101 KiB

Open AccessArticle

Growth and Metabolism of Lacticaseibacillus casei and Lactobacillus kefiri Isolated from Qymyz, a Traditional Fermented Central Asian Beverage

by Askar Kondybayev, Gaukhar Konuspayeva, Caroline Strub, Gerard Loiseau, Christian Mestres, Joel Grabulos, Marie Manzano, Shynar Akhmetsadykova and Nawel Achir

Fermentation 2022, 8(8), 367; https://doi.org/10.3390/fermentation8080367 - 30 Jul 2022

Cited by 3 | Viewed by 3532

Abstract

The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different carbohydrates, pH, and temperature. Along with population, substrates, [...] Read more.

The growth characteristics of two strains of lactic acid bacteria (LAB), Lacticaseibacillus casei and Lactobacillus kefiri, isolated from qymyz, a traditional fermented mare milk beverage, were studied and modeled, including the effect of different carbohydrates, pH, and temperature. Along with population, substrates, and metabolites, lactic acid and ethanol were monitored by HPLC. Growth parameters were obtained from mono- and biphasic logistic growth models that fit the population evolution of L. casei and L. kefiri, respectively. The effect of temperature and pH on the growth rate was represented with the gamma concept model, while the effect of the limiting substrate was evaluated according to the Monod equation. Lastly, a simplified Luedeking and Piret equation was used to represent metabolite production. The optimum values of pH and temperature were 6.69 ± 0.20, 38.63 ± 0.32 °C, 5.93 ± 0.08, and 33.15 ± 0.53 °C, with growth rate values of 0.66 ± 0.01 h⁻¹ and 0.29 ± 0.01 h⁻¹ for L. casei and L. kefiri, respectively. L. casei had a homofermentative pathway, while L. kefiri was heterofermentative, with an ethanol production rate of 2.90 × 10⁻⁹ mg·CFU⁻¹. The Monod model showed that L. casei had the lowest Ks value for lactose, while for L. kefiri, it was the highest among milk carbohydrates. These results show that the population of the two LAB strains and therefore the concentrations of acid and ethanol can be controlled by the fermentation conditions and that our model can help to significantly improve the production of qymyz. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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12 pages, 1663 KiB

Open AccessArticle

Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature

by Marina Hovjecki, Zorana Miloradovic, Irena Barukčić, Marijana Blažić and Jelena Miocinovic

Fermentation 2022, 8(6), 291; https://doi.org/10.3390/fermentation8060291 - 20 Jun 2022

Cited by 4 | Viewed by 2814

Abstract

Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–0.054 g/L), pH (6.5–6.1) and temperature (27–35 [...] Read more.

Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (0.01–0.054 g/L), pH (6.5–6.1) and temperature (27–35 °C) on rennet coagulation of goat milk. Coagulation time (RCT), aggregation rate (AR), and gel firmness (G’₆₀ and GF), were measured by oscillatory rheometry. The decrease in rennet concentration extended RCT. At lower rennet concentrations, a lower AR was recorded, which ranged from 0.02 Pa/s to 0.05 Pa/s. The decrease in pH from 6.5 to 6.1 caused a two times shorter RCT, and a two times faster AR. There was no effect of pH on the firmness of the rennet gel. The increase in coagulation temperature from 27 °C to 35 °C reduced the RCT of pasteurized milk from 12.6 min to 8.6 min, and caused a linear increase in the AR, but did not significantly affect the firmness of the gel. The present study revealed that the optimization of the rennet coagulation process could be directed towards pH lowering, or temperature increase, since they accelerate the process, but do not alter the examined gel firmness parameters. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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Review

Jump to: Research

25 pages, 1692 KiB

Open AccessReview

Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties

by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali

Fermentation 2022, 8(9), 425; https://doi.org/10.3390/fermentation8090425 - 27 Aug 2022

Cited by 31 | Viewed by 11984

Abstract

Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. [...] Read more.

Numerous studies have shown a link between the consumption of fermented dairy foods and improved health outcomes. Since the early 2000s, especially probiotic-based fermented functional foods, have had a revival in popularity, mostly as a consequence of claims made about their health benefits. Among them, fermented dairy foods have been associated with obesity prevention and in other conditions such as chronic diarrhea, hypersensitivity, irritable bowel syndrome, Helicobacter pylori infection, lactose intolerance, and gastroenteritis which all are intimately linked with an unhealthy way of life. A malfunctioning inflammatory response may affect the intestinal epithelial barrier’s ability to function by interfering with the normal metabolic processes. In this regard, several studies have shown that fermented dairy probiotics products improve human health by stimulating the growth of good bacteria in the gut at the same time increasing the production of metabolic byproducts. The fermented functional food matrix around probiotic bacteria plays an important role in the survival of these strains by buffering and protecting them from intestinal conditions such as low pH, bile acids, and other harsh conditions. On average, cultured dairy products included higher concentrations of lactic acid bacteria, with some products having as much as 10⁹/mL or g. The focus of this review is on fermented dairy foods and associated probiotic products and their mechanisms of action, including their impact on microbiota and regulation of the immune system. First, we discussed whey and whey-based fermented products, as well as the organisms associated with them. Followed by the role of probiotics, fermented-product-mediated modulation of dendritic cells, natural killer cells, neutrophils, cytokines, immunoglobulins, and reinforcement of gut barrier functions through tight junction. In turn, providing the ample evidence that supports their benefits for gastrointestinal health and related disorders. Full article

(This article belongs to the Special Issue Trends in the Development and Use of Fermented Dairy Products)

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