☆ 4.6 Article

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

FRONTIERS IN MICROBIOLOGY (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

Postbiotics as the new frontier in food and pharmaceutical research

Sahar Sabahi et al.

Summary: Food is essential for human life and contains nutrients that support growth and health. Probiotics, microorganisms found in the gastrointestinal tract, have therapeutic effects. Research on probiotics has led to the discovery of postbiotics, which are metabolic byproducts with potential health benefits. Postbiotics can mimic the effects of probiotics and have various functions, making them useful in pharmaceutical formulations, food products, and health promotion.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

添加到收藏夹

Article Chemistry, Applied

Characterization of Postbiotics Derived from Lactobacillus paracasei ATCC 55544 and its Application in Malva sylvestris Seed Mucilage Edible Coating to the Improvement of the Microbiological, and Sensory Properties of Lamb Meat During Storage

Mahdi Asghari Ozma et al.

Summary: This study focused on the isolation and characterization of postbiotics from Lactobacillus paracasei ATCC 55544 (PLP). The PLP was then incorporated into Malva sylvestris mucilage (MSM) coating for lamb meat slices, and its antioxidant and antimicrobial properties were assessed during cold storage. The results showed that PLP contains organic acids with strong radical scavenging activity and antibacterial effects. The PLP-loaded MSM coating effectively delayed microbial growth and extended the shelf life of the lamb meat slices. The sensory parameters of the samples were also better preserved when using the PLP-enriched edible coating.

BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY (2023)

添加到收藏夹

Article Chemistry, Applied

Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

Tanja Z. Krunic et al.

Summary: The study found that using trypsin hydrolysate in whey-based probiotic encapsulation can improve encapsulation efficiency and antioxidant capacity of the carrier. Hydrolysis of proteins positively impacts the beverage's antioxidant properties and probiotic viability, achieving the goals of protecting probiotics, enriching products with antioxidants, and neutralizing bitter taste from bioactive peptides.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Characterization of antimicrobial peptides produced by Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and their inhibitory effect against foodborne pathogens

Saber Amiri et al.

Summary: This study optimized the production of antimicrobial peptides (AMPs) by pure and mixed cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12, and characterized the properties of the produced AMPs. The AMPs showed antimicrobial effects against important food-borne pathogens and had high-temperature stability under optimal conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Amin Yousefvand et al.

Summary: The study investigated the impact of different starter cultures on the survival of Lacticaseibacillus rhamnosus GG and the quality characteristics of kefir. The results showed that natural kefir starter culture was effective in maintaining the viability of the probiotic strain and the rheological properties and quality parameters of kefir were similar to other starter cultures.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

Peanut sprout yogurt: Increased antioxidant activity and nutritional content and sensory evaluation by fuzzy mathematics

Miao Yu et al.

Summary: Peanut sprout yogurt has high antioxidant activity and contains abundant bioactive substances. The addition of peanut sprout as an ingredient in yogurt results in differences in lactic acid bacteria content and nutritional composition compared to plain yogurt.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Functional Low-fat Set Yogurt Enhanced with Microbial Exo-polysaccharides-mediated Anticancer Activity

Manal Khider et al.

Summary: This study found that Leuconostoc EPSs, especially EPS8, have anti-cancer effects on Caco-2 colorectal cancer cells, and can improve the rheological and organoleptic properties of low-fat set yogurt.

JOURNAL OF PURE AND APPLIED MICROBIOLOGY (2022)

添加到收藏夹

Review Food Science & Technology

Postbiotics: Current Trends in Food and Pharmaceutical Industry

Priyamvada Thorakkattu et al.

Summary: Postbiotics are biologically active non-viable bacterial products or metabolic byproducts produced by probiotic microorganisms. They are generated during anaerobic fermentation of organic nutrients and have numerous health advantages, potentially leading to increased consumer demand for postbiotic supplements.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

Application of Cheese Whey Containing Postbiotics of Lactobacillus acidophilus LA5 and Bifidobacterium animalis BB12 as a Preserving Liquid in High-Moisture Mozzarella

Houshmand Sharafi et al.

Summary: This study investigated the effects of postbiotics containing Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12 on the microbial and sensory properties of high-moisture mozzarella cheese. The results showed that postbiotics inhibited the growth of all microorganisms, especially mesophiles and psychrophiles. Mold and yeast were the most susceptible to the postbiotics. Therefore, postbiotics can be considered as a new preserving liquid for high-moisture mozzarella cheese.

FOODS (2022)

添加到收藏夹

Article Food Science & Technology

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low-fat yoghurt

Maryam Ghaderi-Ghahfarokhi et al.

Summary: Supplementation of inulin and low molecular weight gum tragacanth positively impacts the viability of Bifidobacterium bifidum and quality parameters of low-fat yoghurt, resulting in superior sensory attributes compared to supplementation of tragacanth gum.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2021)

添加到收藏夹

Article Food Science & Technology

Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic

Saber Amiri et al.

Summary: This study aimed to optimize the co-production of conjugated linoleic acid (CLA), exopolysaccharides (EPSs) and bacteriocins (BACs) by Lactobacillus acidophilus LA-5, achieving high viable cell number, CLA, EPSs, and inhibition activity at optimal conditions. The analysis revealed the functional groups of pharmabiotics and showed the presence of CLA isomers and the composition of EPSs. SDS page analysis reported BACs molecular weight fractions, demonstrating the potential for simultaneous production of bioactive metabolites by probiotics in supplemented cheese whey.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

添加到收藏夹

Review Biotechnology & Applied Microbiology

A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

Mehran Moradi et al.

Summary: Postbiotics are soluble metabolites released by food-grade microorganisms during growth and fermentation, rich in biologically active compounds of varying molecular weights. While recent research on preparing and using postbiotics from probiotics is encouraging, their effectiveness against foodborne microorganisms requires further testing through chemical analysis and antagonistic tests.

ENZYME AND MICROBIAL TECHNOLOGY (2021)

添加到收藏夹

Article Gastroenterology & Hepatology

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

Seppo Salminen et al.

Summary: In 2019, ISAPP convened a panel of experts to review the definition and scope of postbiotics. The panel defined postbiotics as a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host. This definition aims to provide common ground for future activities in this area.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Characterization of Pediococcus acidilactici postbiotic and impact of postbiotic-fortified chitosan coating on the microbial and chemical quality of chicken breast fillets

Gokhan Kursad Incili et al.

Summary: This study characterized the antioxidant activity and chemical composition of postbiotics of Pediococcus acidilactici, and evaluated their combination with chitosan coating on the quality of chicken breast fillets during storage. Results showed that the postbiotic-chitosan combination effectively reduced bacterial counts, extended shelf-life, with minimal impact on pH and color properties of the chicken meat products.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

添加到收藏夹

Letter Gastroenterology & Hepatology

Postbiotics - when simplification fails to clarify

Jose Eleazar Aguilar-Toala et al.

NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2021)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time

Aneta Brodziak et al.

ANIMALS (2020)

添加到收藏夹

Article Food Science & Technology

Developing novel synbiotic low-fat yogurt with fucoxylogalacturonan from tragacanth gum: Investigation of quality parameters and Lactobacillus casei survival

Maryam Ghaderi-Ghahfarokhi et al.

FOOD SCIENCE & NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

In situ production of conjugated linoleic acid by Bifidobacterium lactis BB12 and Lactobacillus acidophilus LA5 in milk model medium

Saber Amiri et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities

Saber Amiri et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Postbiotics produced at laboratory and industrial level as potential functional food ingredients with the capacity to protect mice against Salmonella infection

E. Dunand et al.

JOURNAL OF APPLIED MICROBIOLOGY (2019)

添加到收藏夹

Review Biochemistry & Molecular Biology

Postbiotics and Their Potential Applications in Early Life Nutrition and Beyond

Carrie A. M. Wegh et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Set-style yoghurts made from goat milk bases fortified with whey protein concentrates

Evangelia Zoidou et al.

JOURNAL OF DAIRY RESEARCH (2019)

添加到收藏夹

Article Food Science & Technology

Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

Oya Berkay Karaca et al.

FOODS (2019)

添加到收藏夹

Article Chemistry, Applied

Flaxseed mucilage: A natural stabilizer in stirred yogurt

Sara Basiri et al.

CARBOHYDRATE POLYMERS (2018)

添加到收藏夹

Article Food Science & Technology

Investigation on spontaneous fermentation and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough

Abbas Abedfar et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Review Food Science & Technology

Postbiotics: An evolving term within the functional foods field

J. E. Aguilar-Toala et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt

Nurul Farhana Fazilah et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

添加到收藏夹

Article Food Science & Technology

Isolation, molecular characterization and screening of indigenous lactobacilli for their abilities to produce bioactive conjugated linoleic acid (CLA)

Dinesh Kumar Dahiya et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

添加到收藏夹

Article Public, Environmental & Occupational Health

Production, characterization and biological activities of acidic exopolysaccharide from marine Bacillus amyloliquefaciens 3MS 2017

Samah A. El-Newary et al.

ASIAN PACIFIC JOURNAL OF TROPICAL MEDICINE (2017)

添加到收藏夹

Article Food Science & Technology

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

Talha Demirci et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

添加到收藏夹

Article Microbiology

Metabiotics: One Step ahead of Probiotics; an Insight into Mechanisms Involved in Anticancerous Effect in Colorectal Cancer

Mridul Sharma et al.

FRONTIERS IN MICROBIOLOGY (2016)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC

Y. Gezginc et al.

JOURNAL OF DAIRY SCIENCE (2015)

添加到收藏夹

Article Food Science & Technology

Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt

Berrak Delikanli et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)

添加到收藏夹

Article Biochemistry & Molecular Biology

Appraisal of Conjugated Linoleic Acid Production by Probiotic Potential of Pediococcus spp. GS4

Vinay Dubey et al.

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2012)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

A. S. Akalin et al.

JOURNAL OF DAIRY SCIENCE (2012)

添加到收藏夹

Article Nutrition & Dietetics

A non-hydrolyzed, fermented milk formula reduces digestive and respiratory events in infants at high risk of allergy

M. Morisset et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2011)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

A. P. Marafon et al.

JOURNAL OF DAIRY SCIENCE (2011)

添加到收藏夹

Article Chemistry, Applied

Antioxidant activity of yoghurt peptides: Part 2-Characterisation of peptide fractions

K. H. Sabeena Farvin et al.

FOOD CHEMISTRY (2010)

添加到收藏夹

Article Chemistry, Applied

Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage

N. Sahan et al.

FOOD HYDROCOLLOIDS (2008)

添加到收藏夹

Article Agriculture, Dairy & Animal Science

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: Chemical, physical, and microstructural properties

S. Aziznia et al.

JOURNAL OF DAIRY SCIENCE (2008)

添加到收藏夹

Review Microbiology

Bacterial exopolysaccharides - a perception

Anita Suresh Kumar et al.

JOURNAL OF BASIC MICROBIOLOGY (2007)

添加到收藏夹

Article Food Science & Technology

Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate

AEC Antunes et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2005)

添加到收藏夹

Article Gastroenterology & Hepatology

Effects of long-term consumption of a fermented infant formula (with Bifidobacterium breve c50 and Streptococcus thermophilus 065) on acute diarrhea in healthy infants

H Thibault et al.

JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2004)

添加到收藏夹

Article Food Science & Technology

Influence of substituting milk powder for whey powder on yoghurt quality

C González-Martínez et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2002)

添加到收藏夹

Article Biochemistry & Molecular Biology

Identification and synthesis of a trisaccharide produced from lactose by transgalactosylation

V Perrin et al.

CARBOHYDRATE RESEARCH (2000)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.