scholarly journals Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 196-201 ◽  
Author(s):  
HolasováM ◽  
V. Fiedlerová ◽  
P. Roubal ◽  
M. Pechačová
Keyword(s):  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Content Increase ◽  
Milk Product ◽  
Propionibacterium Freudenreichii ◽  
Fresh Sample ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Component Addition

The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30°C and 37°C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase of 4.03 ± 0.44 µg/100 g was found at cofermentation with Streptococcus thermophilus No. 144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37°C after 12 h of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17–9.11 µg 5-MTHF/100 g. The components produced with pineapple, sour cherry, apricot, and apple contained low amounts of 5-MTHF – less than 1 µg/100 g. Among the rest of the components tested, the strawberry component proved to be the best source of folate with the content of 9.11 µg 5-MTHF/100 g. The values in 7 varieties of fresh fully ripe strawberries fluctuated between 25.5 and 54.0 µg/100 g fresh sample, i.e. 272 and 554 µg/100 g dry matter with the highest content found in the varieties Elsanta and Honeyoe. Fully ripe berries of the variety Senga Sengana contained by 63% more 5-MTHF in comparison with unripe berries. In order to reach maximum folate content in the fruit component, fully ripe strawberries of the cultivars Elsanta and Honeyoe are recommended for the processing. The folate content in the fermented milk product may be increased in this way by 4.8 µg/100 g, with 69% originating from the fermentation and 31% from the fruit component addition.  

scholarly journals biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk

2011 ◽  
Vol 22 (No. 5) ◽  
pp. 175-181 ◽  
Author(s):  
M. Holasová ◽  
V. Fiedlerová ◽  
P. Roubal ◽  
M. Pechačová
Keyword(s):  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Fold Increase ◽  
Fermented Milk ◽  
Hplc Method ◽  
Bifidobacterium Bifidum ◽  
Content Increase ◽  
Propionibacterium Freudenreichii ◽  
Milk Fermentation ◽  
Microbial Strains

Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated. As substrate, UHT milk with 1.5% fat content treated with additional laboratory sterilisation was used. Fermentation was conducted at 37°C and 30°C in the case of Propionibacterium. 5-Methyltetrahydrofolate (5-MTHF) concentrations were determined using HPLC method. All strains of Streptococcus thermophilus tested showed 5-MTHF production. More than six-fold increase was found in the 5-MTHF content in comparison with control (increase = 3.69 µg 5-MTHF/100 g) after 12 h fermentation. Bifidobacterium longum strains were recognised as mild folate producers with max. 73% increase in the 5-MTHF content (increase = 0.48 µg 5-MTHF/100 g) after 12 h fermentation. The Propionibacterium freudenreichii subsp. shermanii strains tested did not basically influence the 5-MTHF levels during milk fermentation. In all cases, maximum 5-MTHF concentration was reached between 6 and 12 hours of fermentation. Large differences in the 5-MTHF production were found among individual strains within species. By a careful testing of the folate production ability of microbial strains used in the production of fermented milk, an enhancement of the natural folate content can be achieved.  

scholarly journals FORMULASI PRODUK SUSU FERMENTASI KERING DENGAN PENAMBAHAN BAKTERI PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum

2012 ◽  
Vol 7 (1) ◽  
pp. 50 ◽  
Author(s):  
Dida Hani Rahman ◽  
Ikeu Tanziha ◽  
Sri Usmiati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Fermented Milk ◽  
Lactobacillus Bulgaricus ◽  
Milk Product ◽  
Milk Products ◽  
Streptococcus Lactis ◽  
Fermented Milk Products

Fermented milk is a healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products as a functional food with a viable long shelf life needs to be developed. The purpose of this study was to formulate a dried fermented milk product using probiotic bacterias. The experimental design study was a complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0.5%); A2 (Streptococcus lactis: 0.25% and Lactobacillus casei: 0.25%); A3 (Streptococcus lactis: 0.25%, Lactobacillus bulgaricus: 0.125%, Streptococcus thermophiles: 0.125%); and A4 (Streptococcus lactis: 0.25% and Bifidobacterium longum: 0.25%). The highest level of hardness was A2 product and the highest level of tenderness is A1 product. Results of proximate analysis showed that dried fermented milk products had high levels of the protein, calcium, and phosphorus. Microbiological test results showed that the amount of lactic acid bacteria (BAL) in dried fermented milk products were eligible based on CODEX: 243 (2003). Statictical analysis using ANOVA in the hedonic quality test showed that the treatments were significantly different (p 0.05) on the attributes of color, aroma, hardness, and flavor except texture.<br /><br /><br />

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

Creation of a fermented milk product using the association of probiotic cultures

2021 ◽  
pp. 36-39
Author(s):  
Ирина Владимировна Рожкова ◽  
Анна Васильевна Бегунова ◽  
Юлия Игоревна Крысанова
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Milk Products ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса. Полезные свойства кисломолочных продуктов зависят от состава заквасок, используемых для их производства. Вид и количество используемых в составе закваски штаммов обуславливает бифункциональный эффект пробиотического кисломолочного продукта. Из молочнокислых бактерий Lactobacillus являются наиболее изученными пробиотическими микроорганизмами с широким спектром физиолого-биохимических свойств. Для разработки кисломолочного продукта была использована ассоциация заквасочных культур, состоящая из Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1 и Lactobacillus acidophilus H-9 в соотношении 1:6:1, которая обладает функциональным потенциалом. В работе научно обоснованы технологические режимы производства пробиотического кисломолочного продукта c использованием указанной выше ассоциации культур, которая обеспечивает сквашивание пастеризованного обезжиренного молока за 7-8 ч при внесении 5-7 % инокулята, обеспечивая определенные органолептические показатели. При этом количество клеток пробиотических культур составляет для L. acidophilus Н-9 1,1×10 КОЕ/см, для L. reuteri LR 1 (2,1±1,3)×10КОЕ/см, для L. rhamnosus TR (1,37±0,98)×10 КОЕ/см. Показано, что разработанный кисломолочный продукт обладает антагонистической активностью к S. aureus АТСС 6538 и Salmonella typhimurium NCTC 00074, а также антиоксидантной и АПФ-ингибирующей активностью, что характеризует его бифункциональные свойства. Диаметр зоны ингибирования роста S. aureus АТСС 6538 составляет 15,25±0,35 см, а Salmonella typhimurium NCTC 00074 10,5±0,71 см. Антиоксидантная активность разработанного продукта составляет 570,64±18 мкмоль TЭ/мг, а АПФ ингибирующая активность - IC 1,23±1,6 мг белка/см. Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1×10 CFU/cm, for L. reuteri LR 1 (2.1±1.3)×10 CFU/cm, for L. rhamnosus TR (1.37±0.98)×10 CFU/cm. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 μmol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm.

Fermented milk product with a combined composition

2021 ◽  
pp. 15-18
Author(s):  
Надежда Леонидовна Андросова ◽  
Татьяна Алексеевна Антипова ◽  
Светлана Валерьевна Фелик ◽  
Сергей Владимирович Симоненко
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Milk Products ◽  
Microbiological Parameters ◽  
Primary School Age ◽  
Pumpkin Powder ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Среди факторов здоровья детей, обусловливающих работоспособность и активное развитие ребенка, важная роль принадлежит полноценному и регулярному снабжению детского организма необходимыми витаминами, макро- и микроэлементами, пищевыми волокнами и другими незаменимыми пищевыми веществами, которые не синтезируются организмом ребенка и могут поступать только с пищей. В статье приведены данные по пищевой ценности овощных порошков тыквы, свеклы и моркови. Описана технология производства кисломолочных напитков на основе комбинации различных видов молока (коровьего, козьего и кобыльего) и овощных порошков, подобрано количество их внесения. Проведена выработка 9 образцов продукта с тремя комбинациями молока с различным массовым содержанием овощных порошков. Представлена органолептическая оценка выработанных образцов, выбраны четыре рецептуры кисломолочного напитка. Для дальнейших исследований были выбраны композиции молока коровы и козы, с внесением 3 % порошка тыквы, молока коровы и козы с внесением 2 % порошка свеклы, молока коровы и кобылы с внесением 3 % порошка тыквы и молока коровы и кобылы с внесением 2 % порошка свеклы. Разработаны рецептуры четырех кисломолочных продуктов с овощными порошками тыквы и свеклы. Проведены экспериментальные выработки и исследованы физико-химические показатели выработанных образцов. По результатам исследований рассчитано удовлетворение суточной потребности в энергии и пищевых веществах при употреблении 150 г исследуемого кисломолочного продукта для детей дошкольного и младшего школьного возраста. Результаты проведенных исследований показали, что разработка кисломолочных продуктов с добавлением овощных порошков является актуальным и перспективным направлением и требует дальнейшего его изучения. Among the factors of children's health that determine the child's performance and active development, an important role belongs to the full and regular supply of the child's body with the necessary vitamins, macro-and microelements, dietary fiber and other essential nutrients that are not synthesized by the child's body and can only come from food. The article presents data on the nutritional value of vegetable powders of pumpkin, beetroot and carrot. The technology of production of fermented milk drinks based on a combination of different types of milk (cow, goat and mare) and vegetable powders is described, the amount of their application is selected. 9 samples of the product with three combinations of milk with different mass content of vegetable powders were developed. The organoleptic evaluation of the developed samples is presented, four formulations of fermented milk drink are selected. For further studies, the compositions of cow and goat milk were selected, with the addition of 3% pumpkin powder, cow and goat milk with the addition of 2 % beet powder, cow and mare milk with the addition of 3 % pumpkin powder and cow and mare milk with the addition of 2 % beet powder. Recipes of four fermented milk products with vegetable powders of pumpkin and beet have been developed. Experimental workings were carried out and the physico-chemical and microbiological parameters of the developed samples were studied. According to the results of the research, the satisfaction of the daily need for energy and nutrients with the use of 150 g of the studied fermented milk product for children of preschool and primary school age is calculated. The results of the conducted research have shown that the development of fermented milk products with the addition of vegetable powders is an actual and promising direction and requires further study.

scholarly journals Determination of amino acid balancing of proteins of sour-milk product for herodietic food

2021 ◽  
pp. 14-19
Author(s):  
K. S. Kulazhanov ◽  
E. Zh. Zhaxybayeva ◽  
F. T. Dikhanbayeva ◽  
Zh. P. Dimitrov ◽  
Zh. Zh. Smailova
Keyword(s):  
Amino Acid ◽  
Milk Powder ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Camel Milk ◽  
Milk Product ◽  
Plant Component ◽  
Milk Products ◽  
Amino Acid Balance ◽  
Fermented Milk Products

The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.

scholarly journals Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

2011 ◽  
Vol 91 (2) ◽  
pp. 237-246 ◽  
Author(s):  
Ramya Iyer ◽  
Sudhir Kumar Tomar ◽  
Ashok Kumar Mohanty ◽  
Prashant Singh ◽  
Rameshwar Singh
Keyword(s):  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products
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