The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage
Keywords:
Probiotic products, Bifidobacteria, Fermentation process, Health promotion, Dairy productsAbstract
The probiotic products are functional products for human health. To study the changes in the acidity of milk containing probiotic bacterium Lactobacillus acidophilus, three containers containing 3 liters of sterilized low-fat milk with 1.5% fat prepared from Mihan Company were considered three groups. The results showed that the resulting changes in milk containing Lactobacillus acidophilus bacteria due to acidity index were recorded in a two-hour period to reach the acidity of 42 °C in (milk) in the incubator at 38 °C and during storage in the refrigerator. An increase in the acidity of probiotic milk compared to the control sample was observed on the first day after production. The acidification rate increased during the fermentation under the influence of L. acidophilus bacterium, and the final acidity after the end of the fermentation period in the probiotic milk was higher than the control sample.
References
References
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Zhang, W., Wang, J., Zhang, D., Liu, H., Wang, S., & Wang, Y. (2019). Complete genome sequencing and comparative genome characterization of Lactobacillus johnsonii ZLJ010, a potential probiotic with health- promoting properties. Front. Genet, 10, 812. https://doi.org/10.3389/fgene.2019.00812
Barros, C. P., Guimaraes, J. T., Esmerino, E. A., Duarte, M. C., Silva, M. C., & Silva R. (2020). Paraprobiotics and postbiotics: concepts and potential applications in dairy products. Curr. Opin. Food Sci, 32, 1–8. https://doi.org/10.1016/j.cofs.2019.12.003
Bull, M., Plummer, S., Marchesi, J., & Mahenthiralingam, E. (2013). The life history of Lactobacillus acidophilus as a probiotic: A tale of revisionary taxonomy, misidentification and commercial success. FEMS Microbiol. Lett, 349, 77–87. https://doi.org/10.1111/1574-6968.12293
Cruz, A. G., Antunes, A. E. C., Sousa, A. O. P., Faria, J. A. F., & Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Res. Int, 42, 1233 –1239. https://doi.org/10.1016/j.foodres.2009.03.020
de Lara Pedroso, D., Thomazini, M., Heinemann, R. J. B., & Favaro-Trindade, C. S. (2012). Protection of Bifidobacterium lactis and Lactobacillus acidophilus by microencapsulation using spraychilling. Int. Dairy J, 26, 127-132. https://doi.org/10.1016/j.idairyj.2012.04.008
Depree, J. A., & Savage, G. P. (2001). Physical and flavourst ability of mayonnaise. Trends Food Sci Technol, 12, 157–163. https://doi.org/10.1016/S0924-2244(01)00079-6
Farahmand, N., Ouoba, L. I. I., Raeisi, S. N., Sutherland, J., & Ghoddusi, H. B. (2021). Probiotic Lactobacilli in fermented dairy products: selective detection, enumeration and identification scheme. Microorganisms, 9, 1600. DOI: 10.3390/microorganisms9081600
Florence, A. C., Oliveira, R. R. P., Silva, R. C., Soares, F. A., Gioielli, L. A., & Oliveira, M. N. (2012). Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT-Food Sci Technol, 49, 89-95. https://doi.org/10.1016/j.lwt.2012.04.023
Mitelmão, F. C. R., Bergamaschi, C. C., Gerenutti, M., Hächel, K., Silva, M. T., & Balc, V. M. (2021). The effect of probiotics on functional constipation in adults: Double blind, randomized, placebo-controlled study. Medicine, 100, e24938. https://doi.org/10.1097/MD.0000000000024938
Mortazavian, A. M., Khosrokhavar, R., & Rastgar, H. (2010). Effect of dry matter standardization order on biochemical and microbiological characteristics of Doogh (Iranian fermented milk drink). Ital J Food Sci, 22, 99- 103.
Motey, G. A., Owusu-Kwarteng, J., Obiri-Danso, K., Ofori, L. A., Ellis, W. O., & Jespersen, L. (2021). In vitro properties of potential probiotic lactic acid bacteria originating from ghanaian indigenous fermented milk products. World J. Microbiol. Biotechnol, 37, 52. https://doi.org/10.1007/s11274-021-03013-6
Nyanzi, R., Jooste, P. J., & Buys, E. M. (2021). Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. J. Dairy Sci, 104, 1–19. https://doi.org/10.3168/jds.2020-19116
Oliveira, M. N., Sodini, I., Remeuf, F., Tissier, J. P., & Corrieu, G. (2002). Manufacture of fermented lactic beverages containing probiotic cultures. Food Microbiol Saf, 67, 2336 ?2341. https://doi.org/10.1111/j.1365-2621.2002.tb09550.x
Parker, M., Zobrist, S., Donahue, C., Edick, C., Mansen, K., & Nadjari, H. Z. (2018). Naturally fermented milk from northern Senegal: bacterial community composition and probiotic enrichment with Lactobacillus rhamnosus. Front Microbiol, 9, 2218. https://doi.org/10.3389/fmicb.2018.02218
Patro, J. N., Ramachandran, P., Barnaba, T., Mammel, M. K., Lewis, J. L., & Elkins, C. A. (2016). Culture-independent metagenomic surveillance of commercially available probiotics with highthroughput next-generation sequencing. MSphere, 1, e00057-e16. https://doi.org/10.1128/mSphere.00057-16
Raygan, F., Rezavandi, Z., Bahmani, F., & Ostadmohammadi, V. (2018). The effects of probiotic supplementation on metabolic status in type 2 diabetic patients with coronary heart disease. Diabetol. metab. syndr, 10, 1–7. https://doi.org/10.1186/s13098-018-0353-2
Rezazadeh, L., Gargari, B. P., Jafarabadi, M. A., & Alipour, B. (2019). Effects of probiotic yogurt on glycemic indexes and endothelial dysfunction markers in patients with metabolic syndrome. Nutr, 62, 162–168. https://doi.org/10.1016/j.nut.2018.12.011
Saarela, M. H. (2019). Safety aspects of next generation probiotics. Curr. Opin. Food Sci, 30, 8–13. https://doi.org/10.1016/j.cofs.2018.09.001
Sah, B. N. P., Vasiljevic, T., Mckechnie, S., & Donkor, O. N. (2016). Physicochemical, textural and rheological properties of probiotic yoghurt fortified with fibre-rich pineapple peel powder during refrigerated storage. Lebensm. Wiss. Technol, 65, 978–986. https://doi.org/10.1016/j.lwt.2015.09.027
Sarkar, S. (2018). Whether viable and dead probiotic are equally efficacious? Nutr. Food Sci, 48, 285–300.
Sotoudegan, F., Daniali, M., Hassani, S., Nikfar, S., & Abdollahi, M. (2019). Reappraisal of probiotics’ safety in human. Food Chem. Toxicol, 129, 22–29. https://doi.org/10.1016/j.fct.2019.04.032
Taheri, P., Ehsani, M., Khosravi Darani, K., & Razavi, S. (2008). The effect of milk composition, inoculation percentage and fermentation temperature on the growth of Lactobacillus acidophilus La-5 in probiotic yogurt.
Iran. J. Nutr. Sci. Food Technol, 1, 10-1.
Toropov, V., Demyanova, E., Shalaeva, O., Sitkin, S., & Vakhitov, T. (2020). Whole-genome sequencing of Lactobacillus helveticus D75 and D76 confirms safety and probiotic potential. Microorganisms, 8, 329. https://doi.org/10.3390/microorganisms8030329
Turkmen, N., Akal, C., & Ozer, B. (2019). Probiotic dairy-based beverages: A review. J. Funct. Foods, 53, 62–75. https://doi.org/10.1016/j.jff.2018.12.004
Vinderola, G., Reinheimer, J., & Salminen, S. (2019). The enumeration of probiotic issues: From unavailable standardised culture media to a recommended procedure? Int. Dairy J, 96, 58–65. https://doi.org/10.1016/j.idairyj.2019.04.010
Widyastuti, Y., Febrisiantosa, A., & Tidona, F. (2021). Health-promoting properties of Lactobacilli in fermented dairy products. Front Microbiol, 12, 673890. https://doi.org/10.3389/fmicb.2021.673890
Wilkinson, M. G. (2018). Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review. Trends Food Sci Technol, 78, 1–10. https://doi.org/10.1016/j.tifs.2018.05.006
Ye, H., Li, Q., Zhang, Z., Sun, M., Zhao, C., & Zhang, T. (2017). Effect of a novel potential probiotic Lactobacillus paracasei Jlus66 isolated from fermented milk on nonalcoholic fatty liver in rats. Food Funct, 8, 4539–4546. https://doi.org/10.1039/C7FO01108C
Zhang, W., Wang, J., Zhang, D., Liu, H., Wang, S., & Wang, Y. (2019). Complete genome sequencing and comparative genome characterization of Lactobacillus johnsonii ZLJ010, a potential probiotic with health- promoting properties. Front. Genet, 10, 812. https://doi.org/10.3389/fgene.2019.00812
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2022-09-20
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kooshesh, I., KOOSHESH, A., & MARHAMATIZADEH, M. H. (2022). The effect of Lactobacillus acidophilus on the changes in the acidity of probiotic milk during storage. Future of Food: Journal on Food, Agriculture and Society, 10(5). Retrieved from https://thefutureoffoodjournal.com/manuscript/index.php/FOFJ/article/view/565
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