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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

1
Department of Animal Science, Faculty of Animal Science & Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka
2
Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-750 07 Uppsala, Sweden
3
Department of Animal Science, Faculty of Agriculture, University Peradeniya, Peradeniya 20400, Sri Lanka
4
School of Agriculture & Food, Faculty of Veterinary & Agricultural Sciences, The University of Melbourne, Melbourne, VIC 3010, Australia
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(4), 121; https://doi.org/10.3390/fermentation6040121
Received: 1 October 2020 / Revised: 3 December 2020 / Accepted: 3 December 2020 / Published: 10 December 2020
Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products. View Full-Text
Keywords: buffalo milk; artisanal fermentation; probiotics; fermented milk; ultrasound; prebiotics; microencapsulation buffalo milk; artisanal fermentation; probiotics; fermented milk; ultrasound; prebiotics; microencapsulation
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MDPI and ACS Style

Abesinghe, A.M.N.L.; Priyashantha, H.; Prasanna, P.H.P.; Kurukulasuriya, M.S.; Ranadheera, C.S.; Vidanarachchi, J.K. Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation 2020, 6, 121. https://doi.org/10.3390/fermentation6040121

AMA Style

Abesinghe AMNL, Priyashantha H, Prasanna PHP, Kurukulasuriya MS, Ranadheera CS, Vidanarachchi JK. Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation. 2020; 6(4):121. https://doi.org/10.3390/fermentation6040121

Chicago/Turabian Style

Abesinghe, A.M.N.L.; Priyashantha, Hasitha; Prasanna, P.H.P.; Kurukulasuriya, Maheshika S.; Ranadheera, C.S.; Vidanarachchi, J.K. 2020. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities" Fermentation 6, no. 4: 121. https://doi.org/10.3390/fermentation6040121

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