Article
Food Science & Technology
Hao Wang, Mingruo Guo
Summary: This study investigated the physical and chemical properties of goat milk kefir fermented by reconstituted kefir grains and the correlation between microbiota and volatile compounds. Cluster analysis showed the presence of a strong symbiotic homeostasis system in goat milk kefir, indicating the influence of the original microbiota on reconstituted kefir grains. Goat milk kefir 80DE20CN (ratios of kefir grains CN/DE = 80/20) exhibited significant improvement in physiochemical properties and fruity flavor compared to other kefir samples. The Partial least squares regression analysis (PLSR) model revealed positive correlations between Lactobacillus helveticus and ethyl acetate, amyl acetate and ethanol, Kazachstania unispora and octyl formate, 1-heptanol and hexanoic acid. These findings suggest that changes in microbial succession patterns can optimize the physiochemistry and flavor of goat milk kefir or related products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Caglar Gokirmakli, Zeynep B. Guzel-Seydim
Summary: This study aimed to compare the differences and similarities between milk kefir grain and water kefir grain. Significant differences were found in microbiological content, chemical properties, and colors between the two types of grains. Milk kefir grain has more nutritional content while water kefir grain is a good source for minerals and health-friendly micro-organisms.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Shujun Chen, Yue Wang
Summary: In this study, millet flour and two protein powders with rich lysine content (whey protein isolate powder and soybean protein isolate powder) were rationally compounded as amino acid balanced millet compound powder based on amino acid pattern and amino acid nutrition evaluation methods (AAS, CS, SRCAA). The millet compound powder was fermented by Lactobacillus kefir into millet nutritional fermented milk with the unique flavor of probiotic fermentation. The antioxidant activity of millet nutritional fermented milk was compared to that of millet pulp before fermentation using gastrointestinal digestion simulation in vitro, and it was found that millet nutritional fermented milk had strong antioxidant activity.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Xiao-Lin Ao, Yi-Mo Liao, Hai-Yan Kang, Hong-Li Li, Tian He, Li-Kou Zou, Shu-Liang Liu, Shu-Juan Chen, Yong Yang, Xing-Yan Liu
Summary: Traditional fermented milk from the western Sichuan plateau of China has a unique flavor and rich microbial diversity. This study explored the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis NZ4 and Kluyveromyces marxianus SY11 and found that the mixed fermentation of these strains significantly changed the metabolism pathway of flavor-related substances, resulting in improved overall quality.
Article
Chemistry, Applied
Mengzhou Zhou, Xin Zheng, Hanjian Zhu, Leibing Li, Lin Zhang, Menglin Liu, Zeping Liu, Mingye Peng, Chao Wang, Qin Li, Dongsheng Li
Summary: The study demonstrated that selenium-enriched Lactobacillus plantarum R can enhance the antioxidant capacity of fermented pickles and inhibit the formation of AGEs, while the enrichment of organic/inorganic selenium can influence the composition of microbial communities.
Article
Food Science & Technology
Anita Rejdlova, Richardos Nikolaos Salek, Zuzana Miskova, Eva Lorencova, Vendula Kurova, Richard Adamek, Daniela Sumczynski
Summary: The purpose of this study was to evaluate the physicochemical, rheological, and sensory properties of a new whey-enriched carrot juice beverage fermented with milk or water kefir cultures. The results showed that the values of total soluble solids, pH, and density decreased with increasing storage time, while the values of ethanol, degree of fermentation, and total dissolved solids increased. Sensory analysis revealed that samples containing 25% whey were the most acceptable. This study is of importance for optimizing the manufacturing technology of a novel fermented vegetable beverage enriched with whey.
Article
Chemistry, Applied
Hao Wang, Xiaomeng Sun, Xiao Song, Mingruo Guo
Summary: This study utilized high-throughput sequencing to analyze microbial diversity in kefir grains and determined peptides and volatile compounds in goat milk kefir using proteomic platform and Gas Chromatography-Ion Mobility Spectrometry. The different content of Lactobacillus genera in kefir grains was found to be highly associated with the proteolytic ability in goat milk kefir. Contents of volatile compounds in goat milk kefir were also correlated to the bacteria and fungi in kefir grains, especially Lactobacillus spp. and Saccharomyces spp.
Article
Biochemistry & Molecular Biology
Shrijana Shakya, Narandalai Danshiitsoodol, Sachiko Sugimoto, Masafumi Noda, Masanori Sugiyama
Summary: Fermentation of the herbal extract with the plant-derived lactic acid bacterial strain led to the generation of a new bioactive compound, pyrogallol, which exhibited dose-dependent inhibition of inflammatory responses. This suggests that it may be a practical strategy to produce medicines and supplements for healthcare.
Article
Biochemistry & Molecular Biology
Sze Wing Ho, Hani El-Nezami, Harold Corke, Chun Sing Ho, Nagendra P. Shah
Summary: The study showed that the combination of L. helveticus and citrulline had a significant synergistic effect in protecting against injury from DSS-induced colitis. This combination therapy could be a potential treatment for IBD.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2022)
Article
Biotechnology & Applied Microbiology
Luchan Gong, Tingting Li, Jian Feng, Jiamin Yin, Xiaozhou Zou, Jun Wang, Bowen Wang
Summary: In this study, the GABA content and antioxidant capacity in fermented mulberry beverages were enhanced by using Lactobacillus brevis S3 strain with probiotic properties and the addition of nutritional components. The supplementation of all three components resulted in a high cell viability, increased antioxidant capacity, and higher GABA content in the mulberry juice.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Shuman Gao, Yang Jiang, Xinyi Zhang, Shumao Cui, Xiaoming Liu, Jianxin Zhao, Hao Zhang, Wei Chen
Summary: This study investigated the proteolysis patterns of different Lactobacillus helveticus strains with different cell envelope proteinase (CEP) genes during milk fermentation using peptidomics. The results showed that variations in peptide patterns of casein fractions were correlated with CEP genotypes, and the bioactive peptides derived from the common hydrolysis region exhibited antihypertensive effects.
Article
Biotechnology & Applied Microbiology
Noorshafadzilah Talib, Nurul Elyani Mohamad, Swee Keong Yeap, Chai Ling Ho, Mas Jaffri Masarudin, Suraini Abd-Aziz, Mira Nadiah Mohd Izham, Muganti Rajah Kumar, Yazmin Hussin, Noorjahan Banu Alitheen
Summary: This study evaluated the anti-diabetic potential of the isolated L. paracasei from Malaysian water kefir grains and found that it alleviated T2DM by regulating gene expression, suggesting its potential as a dietary supplement for T2DM.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Food Science & Technology
Gengan Du, Shuaidan Chang, Qi Guo, Xiaohai Yan, Hong Chen, Yahong Yuan, Tianli Yue
Summary: Tibetan kefir grains (TKG) were found to effectively remove ochratoxin A (OTA) from milk with high removal rates. The adsorption capacity of kefir grains was strain-dependent and influenced by the matrix network structure. The removal of OTA by TKG was also affected by pH, temperature, and the simulated gastrointestinal tract environment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ao Liu, Qiqi Liu, Yushan Bu, Haining Hao, Tongjie Liu, Pimin Gong, Lanwei Zhang, Chen Chen, Huaixiang Tian, Huaxi Yi
Summary: The aroma of fermented milk produced by 28 strains of Lactobacillus delbrueckii subsp. bulgaricus was evaluated and classified into different types. A total of 12 key aroma compounds were identified, which can be used to develop fermented milk products with specific aroma profiles.
Article
Agronomy
Peter Ragalyi, Tuende Takacs, Aron Soos, Bela Kovacs, Mihaly Dernovics, Zdenko Loncaric, Peter Dobosy, Gyula Zaray, Mark Rekasi
Summary: This study examined the selenium species composition of four vegetables and found that the proportion of selenium species varies among different plant species and is influenced by soil types. Tomatoes and green peas had higher amounts of organic selenium, while cabbage and carrots had higher proportions of selenate.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)