Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

2010 ◽  
Vol 1 (2) ◽  
pp. 159-164 ◽  
Author(s):  
S. Venkateshwari ◽  
P. Halami ◽  
S. Vijayendra
Keyword(s):  
Molecular Weight ◽  
Starter Culture ◽  
Food Products ◽  
Fermented Milk ◽  
Pediococcus Pentosaceus ◽  
Milk Products ◽  
Natural Preservative ◽  
Heat Stable ◽  
Fermented Milk Products

A bacteriocin-producing lactic culture with antilisterial activity was isolated from beans and identified as Pediococcus pentosaceus CFR B19. It was able to grow and produce bacteriocin at 41 °C but not at 50 °C. This isolate was found to be sensitive to vancomycin and produced heat-stable (at 121 °C for 15 min) bacteriocin. Molecular weight of the purified bacteriocin was found to be ∼4.8 kDa. This isolate can be used as a starter culture or co-culture in fermented milk products and the bacteriocin can be used as a natural preservative in various food products.

scholarly journals The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

2019 ◽  
pp. 324-331
Author(s):  
Dajana Vukic ◽  
Snezana Kravic ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fatty Acids Composition ◽  
Milk Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

scholarly journals Heavy metal levels in milk and fermented milk products produced in the Almaty region, Kazakhstan

2020 ◽  
Vol 13 (4) ◽  
pp. 609-613 ◽  
Author(s):  
N. B. Sarsembayeva ◽  
T. B. Abdigaliyeva ◽  
Z. A. Utepova ◽  
A. N. Biltebay ◽  
S. Zh. Zhumagulova
Keyword(s):  
Heavy Metal ◽  
Raw Materials ◽  
Absorption Spectrometry ◽  
Food Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Cottage Cheese ◽  
Milk Products ◽  
Metal Levels ◽  
Fermented Milk Products

Background and Aim: Monitoring food quality and safety remain a pressing issue. The intermediate results of the study on the residual amounts of heavy and toxic elements in food products are presented herein. The aim of this study was the determination of heavy metals in milk and fermented milk products from basic farms in the Almaty region, Kazakhstan. Materials and Methods: A total of 120 raw milk samples and 80 cottage cheese samples were analyzed. The milk and cottage cheese samples were subjected to mineralization during the analysis to remove organic impurities and determine the heavy metal concentrations using atomic absorption spectrometry. Results: The contents of cadmium, lead, and arsenic in all raw materials and food products did not exceed the maximum permissible concentrations. Conclusion: The dairy samples showed low contents of cadmium, mercury, lead, and arsenic that did not exceed the allowable concentrations for basic farms in the Almaty region.

scholarly journals The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

2013 ◽  
pp. 67-74 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Hrnjez
Keyword(s):  
Milk Fat ◽  
Starter Culture ◽  
Fermented Milk ◽  
Processing Parameters ◽  
Fat Content ◽  
Milk Products ◽  
Loop Area ◽  
Hysteresis Loop Area ◽  
Control Samples ◽  
Fermented Milk Products

This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%.

scholarly journals Use of nanofiltration concentrates of buttermilk and whey for fermented dairy products with increased mass content of protein

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 134-143
Author(s):  
N. G. Ostreczova ◽  
A. V. Bobrova
Keyword(s):  
Protein Content ◽  
Dairy Products ◽  
Mass Fraction ◽  
Dry Matter ◽  
Cheese Whey ◽  
Starter Culture ◽  
Fermented Milk ◽  
Grid Cells ◽  
Milk Products ◽  
Fermented Milk Products

Baromembrane methods, in particular, nanofiltration, open up broad opportunities in the field of obtaining dairy products with a high protein content in terms of quality and energy saving. This paper describes the feasibility of using buttermilk and cheese whey concentrates obtained by nanofiltration in the production of fermented milk products. The physicochemical, rheological and organoleptic studies of nanofiltration concentrates of buttermilk and cheese whey made it possible to select concentrates with a mass fraction of dry substances of 20% for further research. Electron microscopic studies of the microstructure of buttermilk, whey and their concentrates with a mass fraction of dry substances of 20% showed that when buttermilk was concentrated by nanofiltration, the average diameter of dispersed particles did not increase and amounted to (130 ± 30) nm. The grid cells size decreased by 3.2 times; in serum concentration, the particle size increased by 1.7 times with a decrease in the grid cells size by 1.3 times. The obtained data make it possible to predict the positive effect of this concentration method on the consistency of fermented milk products. The use of the combined milk base with a ratio of buttermilk concentrate (20% dry matter) to whey concentrate (20% dry matter) of 50:50 and 75:25 is substantiated, providing a complete protein content of 4.4–5.6% in fermented milk products. A high rate of acid formation and a good water-holding capacity of acid clots were established when fermenting with a starter culture containing thermophilic streptococcus and acidophilic bacillus in a ratio of 4:1. The obtained results make it possible to expand the range of fermented milk products with an increased mass fraction of protein for good nutrition of the population.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products
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