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Influence of Micro-Encapsulated Probiotic Lactobacillus acidophilus R0052 on the Characteristics of Plain Yogurt  [PDF]
Edwin Noland, Kayanush J. Aryana
Advances in Microbiology (AiM) , 2012, DOI: 10.4236/aim.2012.23045
Abstract: Micro-encapsulation is a method of providing probiotic living cells with a physical barrier against adverse environmental conditions. Lactobacillus acidophilus is one of the most effective forms of probiotic bacteria and is commercially available as pure culture and encapsulated form. It is not clear whether the use of micro-encapsulated L. acidophilus will result in yogurt of a better quality compared to non micro-encapsulated L. acidophilus. The objective was to determine the influence of micro-encapsulated L. acidophilus on the characteristics of fat free plain yogurt. Yogurt mixes were pasteurized and at 37℃ were inoculated with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and micro-encapsulated L. acidophilus R0052 or non micro-encapsulated L. acidophilus R0052. Yogurt manufacture was replicated three times. Yogurts with micro-encapsulated L. acidophilus R0052 had significantly (P < 0.05) higher flavor scores, compared to yogurts with non micro-encapsulated L. acidophilus R0052. The L. acidophilus counts, apparent viscosity, pH and syneresis, of the yogurts with micro-encapsulated L. acidophilus R0052 were not significantly (P < 0.05) different from those of the yogurts with non micro-encapsulated L. acidophilus R0052. Use of micro-encapsulated L. acidophilus R0052 resulted in better tasting yogurts probably because of the taste imparted by the trace amounts of the micro-encapsulating material.
Quality Comparison of Probiotic and Natural Yogurt  [PDF]
Istikhar Hussain,Attiq-ur-Rahman,Nigel Atkinson
Pakistan Journal of Nutrition , 2009,
Abstract: The study was conducted to evaluate and compare the quality of probiotic and natural yogurt. Several samples of probiotic and natural yogurt were bought from supermarkets in Middlesborough (UK) and analyzed for physico-chemical, microbiological and organoleptic properties. Physico-chemical analysis showed that probiotic yogurts have more pH, fat and solid not fat (SNF) contents compared to natural yogurt. While natural yogurts have higher Total Titrable Acidities (TTA) and total solids contents, compared to probiotic yogurts. Organoleptically, probiotic yogurt was found more acceptable compared to natural yogurt. However, the fat contents of natural yogurt are lower and that might affect the overall acceptability of the yogurt. Similarly, an increase in the TA of the natural yogurt might affect the quality of the product. Microbiological analysis found no significant variation in total viable count between probiotic and natural yogurt.
Effects of Different Contents of Yogurt Starter/Probiotic Bacteria, Storage Time and Different Concentration of Cysteine on the Microflora Characteristics of Bio-Yogurt
Mahmoud Rezazad Bari,Roghieh Ashrafi,Mohammad Alizade,Leyla Rofehgarineghad
Research Journal of Biological Sciences , 2012,
Abstract: The objectives of this study, were to investigate the effects of different content of yogurt starter/probiotic bacteria, storage time and different concentration of cysteine on the microflora characteristics of bio-yogurt. The number of S. thermophilus and L. delbrueckii subsp. Bulgaricus were found to be higher in the samples with higher levels of starter. The numbers of L. acidophilus and B. bifidum were found to be higher in the samples with higher levels of added probiotic bacteria. The counts of S. thermophilus increased slowly during storage up to day 7 and decreased later L. delbrueckii subsp. Bulgaricus, B. bifidum and L. acidophilus counts, decreased during the storage period. Increasing of cysteine improved the viability of B. bifidum and L. delbrueckii subsp. Bulgaricus and it had no important effect on the viability of L. acidophilus and made the environment unfavourable for the growth of S. thermophilus.
Elaboración de yogurt con probióticos (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina
Ruiz Rivera,J.A; Ramírez Matheus,A.O;
Revista de la Facultad de Agronomía , 2009,
Abstract: the purpose of this work was developing a solid yogurt with probiotic strains (bifidobacterium spp. and lactobacillus acidophilus) and inulin. raw milk from the experimental station "santa maria" - ucv, commercial powdered milk, to obtain pasteurised milk, inulin (raftiline? hp), lactic culture of lactobacillus delbrueckii subsp bulgaricus and streptococcus salivarus subsp thermophilus and probiotic strains used bifidobacterium spp. and lactobacillus acidophilus were used. there formulations of yogut were made: f1= pasteurized milk + lactic culture + probiotic strains; f2= pasteurized milk + lactic culture + probiotic strains + inulin; f3= pasteurized milk + lactic culture (control). raw milk fulfill with the requirements of covenin rules (903:93). in the same way, yogurts fulfilled with the microbiological standard covenin rules (2392:01). the formulation 2 (probiotics and inulin), showed major physicochemical stability during storage time and did not show the syneresis phenomenon.
Elaboración de yogurt con probióticos (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina Yogurt making by using probiotics (Bifidobacterium spp. and Lactobacillus acidophilus) and Inulin
J.A Ruiz Rivera,A.O Ramírez Matheus
Revista de la Facultad de Agronomía , 2009,
Abstract: El propósito de esta investigación fue la elaboración de yogurt firme con incorporación de cepas probióticas (Bifidobacterium spp. y Lactobacillus acidophilus) e inulina. Se utilizó leche cruda proveniente de la estación experimental "Santa María" UCV y leche en polvo comercial, para obtener leche pasteurizada, inulina (Raftiline HP), cultivos lácticos de Lactobacillus delbrueckii subsp bulgaricus y Streptococcus salivarus subsp thermophilus y cepas probióticas de Bifidobacterium spp. y Lactobacillus acidophilus. Se hicieron tres formulaciones de yogurt: F1 = Leche pasteurizada + Cultivo Láctico + Cepas Probióticas, F2 = Leche pasteurizada + Cultivo Láctico + Cepas Probióticas + Inulina, F3 = Leche pasteurizada + Cultivo Láctico (Control). La leche cruda cumplió con los requisitos establecidos en la norma COVENIN (903:93). Los yogures cumplieron con los requisitos microbiológicos exigidos en la norma COVENIN (2392:01). La formulación 2 (probióticos e inulina), mostró mayor estabilidad fisicoquímica durante el tiempo de almacenamiento y además no presentó el fenómeno de sinéresis. The purpose of this work was developing a solid yogurt with probiotic strains (Bifidobacterium spp. and Lactobacillus acidophilus) and inulin. Raw milk from the Experimental Station "Santa Maria" - UCV, commercial powdered milk, to obtain pasteurised milk, inulin (Raftiline HP), lactic culture of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus salivarus subsp thermophilus and probiotic strains used Bifidobacterium spp. and Lactobacillus acidophilus were used. There formulations of yogut were made: F1= pasteurized milk + lactic culture + probiotic strains; F2= pasteurized milk + lactic culture + probiotic strains + inulin; F3= pasteurized milk + lactic culture (control). Raw milk fulfill with the requirements of COVENIN rules (903:93). In the same way, yogurts fulfilled with the microbiological standard COVENIN rules (2392:01). The formulation 2 (probiotics and inulin), showed major physicochemical stability during storage time and did not show the syneresis phenomenon.
Lactobacillus acidophilus Yogurt and Supplement in Children with Acute Diarrhea: A Clinical Trial
M. Rafeey,A. Ostadrahimi,M. Boniadi,Z. Ghorashi,M.M. Alizadeh,V. Hadafey
Research Journal of Medical Sciences , 2012,
Abstract: Acute gastroenteritis is a major cause of children morbidity and mortality worldwide. Probiotics like Lactobacillus Acidophilus (L.acidophilus) may be beneficial in treatment of acute diarrhea. This study aimed at comparing the effects of yogurt fermented by L.acidophilus (L.acidophilus yogurt), L.acidophilus supplement, conventional yogurt and placebo added to routine fluid therapy in children with acute non-bloody diarrhea. In a randomized clinical trial, 160 children with acute diarrhea admitted in Tabriz Children Hospital were assessed in a clinical trial. They were randomized in 4 groups: Group A received 300 g day 1 of yogurt fermented by lactobacillus acidophilus, group B received 2 capsules/day of lactobacillus acidophilus supplement, group C received 300 g day 1 of conventional yogurt and group D received placebo material (control group). The standard fluid therapy was administered in all patients. Age, sex, duration of diarrhea before admission, weigh on admission and discharge and its change, frequency of stool passing on days 1, 2 and 3 post-admission and their changes, type of diarrhea, signs and symptoms on admission and day 3 and duration of hospital stay were determined in each patient. One hundred (62.5%) males and 60 (37.5%) females, with the mean age of 18.36 6.47 (12-48) months enrolled in the study. Four groups were matched considering the baseline characteristics. The mean frequency of stool passing on day 3 post-admission and the mean amount of decrement in stool passing frequency 72 h after hospitalization were significantly higher and lower in group A, respectively (p = 0.015 and 0.029, respectively). Dehydration rate on day 3 was significantly lower in groups A and B (p< 0.001). The mean duration of hospital stay was significantly shorter in group B (p=0.037). L.acidophilus yogurt and L.acidophilus supplement would diminish the severity of acute non-bloody diarrhea in children.
VIABILITY OF THE PROBIOTIC BACTERIA L. ACIDOPHILUS IN DAIRY PRODUCTS
Janka Koreňová
Potravinarstvo : Scientific Journal for Food Industry , 2011, DOI: 10.5219/147
Abstract: A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. Viability of probiotic bacteria is important in order to provide health benefits. However, many studies have shown low viability of probiotics in market preparations. This study cover selective enumeration and survival of probiotic bacteria L. acidophilus in some dairy drinks. L. acidophilus was found in the range from 106 to 107 CFU.g-1 in five types of fermented milk products containing probiotic cultures. Two investigated products were up to standard according to Regulation of Ministry of Agriculture and Ministry of Health of Slovak Republic. doi: 10.5219/147
Comparison of Butyric acid concentrations in ordinary and probiotic yogurt samples in Iran
Narges Vaseji,Naheed Mojgani,Cyrus Amirinia,M Iranmanesh
Iranian Journal of Microbiology , 2012,
Abstract: Background and objectives: Butyric acid has many applications in chemical, food and pharmaceutical industries. Applications of butyric acid are as an additive to food, flavorings, varnishes, perfumes, pharmaceuticals and disinfectants. Butyric acid concentrations have positive impact on the quality control of milk, yogurt and other probiotic dairy products. The present investigation was undertaken to determine and compare the concentrations of butyric acid (C4) in the ordinary and probiotic yogurt samples by GC method.Materials and Methods: Probiotic yogurt samples were prepared under laboratory scale conditions using two different commercial starters ABY1 and 211, while ordinary yogurt samples lacked the probiotic starter cultures. All samples were analyzed in duplicate, for C4 concentrations by gas chromatography after day 1, 2, 10 and 20 of production, during storage at 4oC. The results were analyzed using ANOVA and Duncan test.Results: The level of the mentioned fatty acid in ABY1 yogurt sample was significantly higher (0.2%) than in 211 samples (0.17%). These values were significantly lower in ordinary yogurt samples and only 0.07% was recorded in these samples on first day of storage which decreased gradually during storage. The level of reduction in the yogurt samples tested during different time intervals was not similar in all the examined samples, and some showed enhanced reduction than other samples.Conclusions: Compared to ordinary yogurt samples, probiotic yogurt samples used in study showed higher levels of butyric acid with increased shelf life.
Comparative Effect of Yogurt as Probiotic on the Performance of Broiler Chicks  [PDF]
Asad Sultan,F.R. Durrani,S.M. Suhail,M. Ismail
Pakistan Journal of Biological Sciences , 2006,
Abstract: This study was conducted to investigate the comparative effect of yogurt as probiotic with the commercially available probiotic protexin on the overall performance of broiler chicks, measured in terms of gain in body weight, feed intake, feed efficiency and economics. One hundred and twenty day old broiler chicks were randomly distributed into 3 main groups A, B and C, that were further divided into 4 sub groups comprising of 10 birds each. Commercial ration was fed ad libitum to all the three groups. The probiotics, yogurt and protexin were given at the rate of 5 mL-1 of water and 1 g L-1 of water to group B and A, respectively while group C was kept as control. The data were statistically analyzed, using Completely Randomized Design. The yogurt resulted in significantly (p<0.05) higher weight gain, feed efficiency, dressing percentage and gross return both in starter as well as finisher phases and Protexin did not affect (p>0.05). Mean FCR value in starter phase was 1.86, 1.69 and 1.84 for groups A, B and C, respectively. Group B showed significantly (p<0.05) improved feed efficiency than other two groups. Mean weight gain in starter phase for group A, B and C was 592.5, 633.8 and 610.0 g, respectively. Group B had significantly higher body weight gain (p<0.05). Feed intake in starter phase was 1104.5, 1076.2 and 1115.7 grams for group A, B and C, respectively, there was no significant difference (p>0.05) in all the three groups. Mean FCR in finisher phase were 2.55, 1.98 and 2.51 for group A, B and C, respectively. Group B showed significantly improved feed efficiency (p<0.05) as compared to other groups. No significant (p>0.05) difference was found in feed intake in finisher phase for groups A, B and C. Feed intake was 3281.075, 3136.37 and 3227.25 g, respectively. Mean weight gain in finisher phase for group A, B and C was 1282.3, 1579.5 and 1280.6 g, respectively. Group B had significantly (p<0.05) higher weight gain than group A and C. The dressing percentage of group B was found highly significant (p<0.05), that was 62.95, 67.82 and 62.89% for group A, B and C, respectively. Mortality was recorded during experimental period. Percent Mortality was 5, 0 and 5% for group A, B and C, respectively. Economics was calculated for feed cost and gross return. Mean feed cost per bird was 70.08, 55.76 and 56.45 rupees for group A, B and C, respectively. Group A, showed significantly higher (p<0.05) feed cost as compared with other groups. Gross return calculated were 93.74, 110.7 and 94.53 rupees for group A, B and C, respectively. Group B had significantly
Evaluación del efecto de cultivos probióticos adicionados a yogurt comercial, sobre poblaciones conocidas de Listeria monocytogenes y Escherichia coli O157:H7
Barrantes,Xinia; Railey,Dylana; Arias,María Laura; Chaves,Carolina;
Archivos Latinoamericanos de Nutrición , 2004,
Abstract: evaluation of the effect of probiotic cultures added to commercial yogurt over a known population of listeria monocytogenes and escherichia coli o157:h7. the effect of probiotic cultures over listeria monocytogenes and escherichia coli o157:h7 during yogurt storage was evaluated. two different yogurt brands, one with additional probiotic cultures (lactobacillus casei and l. acidophilus) were inoculated with known populations (106 ufc/g) of either l. monocytogenes or e. coli o157:h7 in three different times and stored for 32 days at 5oc. every four days the count of lactic bacteria, the added pathogens and ph was evaluated, according to the methodology described in the bacteriological analytical manual. the ph and lactic bacteria population were constant during the testing period. yogurt with additional probiotic cultures reduced the population of l. monocytogenes in 8 days, the population of e. coli o157:h7 in 16; yogurt with no additional probiotics took 20 days to reduce l. monocytogenes to non-detectable levels and even after 28 days of storage, e. coli o157:h7 was cultured. in this work, the beneficial effects of additional probiotic cultures in yogurt is confirmed again.
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