Search Results (171)

Allergy is recognized as a public health problem with pandemic consequences and is estimated to affect more than 50% of Europeans in 2025. Prebiotic and probiotic food implementation has recently emerged as an alternative strategy to promote immunomodulatory beneficial effects in allergic patients. Among prebiotics, Phaeophyceae algae represent a niche of research with enormous possibilities. The present study aims to evaluate the in vitro prebiotic potential of fucoidan from Fucus vesiculosus, Macrocystis pyrifera, and Undaria pinnatifida algae, to promote the growth of Limosilactobacillus reuteri and Lacticaseibacillus rhamnosus GG as probiotic bacteria added to the formulation of a novel yogurt. Concentrations of fucoidan of 100 and 2000 µg/mL were added to reference growth media and kinetic growth curves for both microorganisms were fitted to the Gompertz equation. Optimized prebiotic conditions for fucoidan were selected to validate in vitro results by means of the formulation of a novel fermented prebiotic yogurt. Conventional yogurts (including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus) were formulated with the different fucoidans, and production batches were prepared for L. rhamnosus and L. reuteri. Increased L. reuteri and L. rhamnosus populations in 1.7–2.2 log₁₀ cycles just after 48 h of in vitro exposure were detected in fucoidan supplemented yogurt. M. pyrifera and U. pinnatifida fucoidans were the most effective ones (500 µg/mL) promoting probiotic growth in new formulated yogurts (during the complete shelf life of products, 28 days). Diet supplementation with fucoidan can be proposed as a strategy to modulate beneficial microbiota against allergy. Full article

This study aimed to microencapsulate Limosilactobacillus reuteri DSM 17938 to enrich soy yogurt flavored with peach jam. The effect of three concentrations of alginate and coating chitosan were evaluated in terms of probiotic viability, and the physicochemical and sensory properties of soy yogurt. Lim. reuteri was microencapsulated in alginate (1, 2, and 3%) and coated with chitosan (0, 0.4, and 0.8%). Soymilk was fermented using Lactobacillus bulgaricus and Streptococcus thermophilus. Soy yogurt was combined with probiotic beads and peach jam and stored for 27 days at 4 °C. The pH, titratable acidity, and probiotic viability of probiotic peach soy yogurt (PPSY) were determined during storage. Alginate at 3% and alginate (2%) coated with 0.4% chitosan maintained probiotic counts at 8 and 7.5 log CFU/g after 27 days. The pH of PPSY decreases rapidly and drastically during storage when probiotic-free cells are added. The PPSY containing alginate (3%) beads, alginate (2%) coated with chitosan (0.4%), and probiotic-free cells had a similar level of acceptance in color, texture, and odor (p > 0.05), while flavor and overall acceptability were significantly higher (p < 0.05) in PPSY with probiotic beads. These findings support the use of microencapsulation strategies in developing functional plant-based probiotic foods. Full article

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

Probiotics and phenolic compounds provide benefits to humans when they are consumed in adequate amounts. However, these materials are not very stable and can easily be degraded during processing and storage; so, they must be protected. This study evaluated the encapsulation of Lactiplantibacillus fabifermentans BAL-27 ITTG and phenolic compounds from coffee husks via alginate beads. The research considered variables such as alginate concentration (1.5% and 3%), crosslinking time (8 and 20 min), and the inclusion of chitosan. A 2³ factorial design was employed, and the effects were analyzed via ANOVA (p < 0.05). The encapsulation efficiency of the probiotic exceeded 80%, and its viability following gastrointestinal simulation ranged from 73.65% to 85.34%. The phenolic compounds achieved encapsulation efficiencies of up to 20%. In yogurt, the alginate beads maintained probiotic viability at approximately 9 Log₁₀ CFU/g and preserved the stability of the antioxidant compounds over 28 days. Moreover, the incorporation of beads did not adversely affect the physicochemical properties or sensory acceptance of the yogurt, supporting their potential application in functional foods. Full article

Dairy products—encompassing yogurt, kefir, cheese, and cultured milk beverages—are emerging as versatile, food-based modulators of gut microbiota and host physiology. This review synthesizes mechanistic insights demonstrating how live starter cultures and their fermentation-derived metabolites (short-chain fatty acids, bioactive peptides, and exopolysaccharides) act synergistically to enhance microbial diversity, reinforce epithelial barrier integrity via upregulation of tight-junction proteins, and modulate immune signaling. Clinical evidence supports significant improvements in metabolic parameters (fasting glucose, lipid profiles, blood pressure) and reductions in systemic inflammation across metabolic syndrome, hypertension, and IBS cohorts. We highlight critical modulatory factors—including strain specificity, host enterotypes and FUT2 genotype, fermentation parameters, and matrix composition—that govern probiotic engraftment, postbiotic yield, and therapeutic efficacy. Despite promising short-term outcomes, current studies are limited by heterogeneous designs and brief intervention periods, underscoring the need for long-term, adaptive trials and integrative multi-omics to establish durability and causality. Looking forward, precision nutrition frameworks that harness baseline microbiota profiling, host genetics, and data-driven fermentation design will enable bespoke fermented dairy formulations, transforming these traditional foods into next-generation functional matrices for targeted prevention and management of metabolic, inflammatory, and neuroimmune disorders. Full article

Yogurt is a highly consumed dairy product valued for its nutritional and probiotic properties. Its production involves the use of lactic acid bacteria, which drive biochemical transformations during fermentation. Optimizing fermentation time without compromising yogurt quality is essential for improving processing efficiency. Pulsed electric fields (PEFs) constitute a promising technology that stimulates microbial activity. In this study, a yogurt starter inoculum suspended in milk (IM) with different fat content (0.5–2.8%) was treated with low-intensity PEFs (1 kV/cm, 800–1600 µs) to enhance fermentation kinetics. pH, soluble solids, lactose, lactic acid, and riboflavin concentrations were monitored during 6 h, comparing PEF-treated IM (PEF-IM) and untreated IM (C-IM). PEF-treatments applied to IM reduced the fermentation time of inoculated milk by 4.3–20.4 min compared to C-IM. The lowest fermentation time (5.1 ± 0.16 h) was observed in milk added with PEF-IM (2.8% fat) treated at 1 kV/cm for 1600 µs. Milk inoculated with PEF-IM exhibited enhanced lactose consumption (1.6–3.1%) and higher lactic acid production (7.2%) than milk with C-IM. Riboflavin concentration (0.9–7%) decreased between 2 and 4 h, but it stabilized at the end of fermentation. Obtained results suggest that PEFs promote reversible electroporation in microbial cells, facilitating nutrient uptake and acidification, making it a promising assisted-fermentation approach to improve yogurt production. Full article

Yogurt and postbiotics are both beneficial for intestinal health of pets. This study was conducted to investigate the effects of yogurt with postbiotics in cats. A total of 18 adult cats were randomly divided into three groups, CK group (Control n = 6, free feeding and drinking without any probiotic products), Y group (Yogurt, n = 6, 50 g/day), and YP group (Yogurt + 2% postbiotics, 50 g/day), with the same environment and diet. On the 21st day, blood and fecal samples were collected and tested for biochemical indices, immunological parameters, inflammatory factors, and fecal flora, respectively. The results showed that feeding postbiotic yogurt to cats significantly reduced the levels of total bilirubin (TBIL), total bile acids (TBA), triglycerides (TG), glucose (GLU), urea nitrogen (BUN), creatinine (CREA), tumor necrosis factor-alpha (TNF-α), and Interleukin-6 (IL-6) (p < 0.05), and significantly increased Immunoglobulin A (sIgA) (p < 0.05) compared to the CK group. The abundance of Bifidobacterium in YP group was elevated, the Shannon violin plots showed that the intestinal flora of the YP group was less dispersed. Notably Enterococcaceae and Enterococcus were significantly elevated in the Y group (p < 0.05) and Streptococcus salivarius subsp. thermophilus in the YP group (p < 0.05). Therefore, this study suggests that yogurt with postbiotic is a good choice for improving intestinal health and immune function in cats and possesses good research and application prospects. Full article

Lactic acid bacteria (LAB) isolated from plant sources are gaining increasing attention due to their potential probiotic and postbiotic functionalities. In the present study, Limosilactobacillus fermentum isolated from Prunus padus (bird cherry) was evaluated for its physiological, functional, and technological attributes for application in fermented dairy products. The strain was isolated through anaerobic fermentation and identified using API 50 CHL and 16S rRNA sequencing. Its acid tolerance, antioxidant capacity, antibacterial effects, and hemolytic activity were assessed. The cell-free supernatant (CFS) was evaluated for thermal and pH stability. Fermentation trials were conducted using both mono- and co-culture combinations with the commercial yogurt starter strain YC-380. Physicochemical properties, viable cell counts, and viscosity were monitored throughout fermentation and refrigerated storage. The L. fermentum isolate exhibited strong acid resistance (48.28% viability at pH 2.0), non-hemolytic safety, and notable DPPH radical scavenging activity. Its CFS showed significant antibacterial activity against five Escherichia coli strains, which remained stable after heat treatment. Co-cultivation with YC-380 enhanced fermentation efficiency and improved yogurt viscosity (from 800 to 1200 CP) compared to YC-380 alone. During 24 days of cold storage, co-cultured samples maintained superior pH and microbial stability. Additionally, the moderate acidification profile and near-neutral pH of L. fermentum created favorable conditions for postbiotic compound production. These results indicate that L. fermentum derived from P. padus holds considerable promise as a functional adjunct culture in yogurt production. Its postbiotic potential, technological compatibility, and heat-stable bioactivity suggest valuable applications in the development of safe, stable, and health-promoting fermented dairy products. Full article

There is a growing interest in promoting health and improving quality of life, which has led consumers to prefer foods that offer not only basic nutrition but also additional health benefits. In this space, yogurt has gained increasing attention due to its potential to deliver bioactive compounds and improve overall consumer well-being. As a fermented dairy product consumed globally, yogurt serves as an effective dietary base for nutritional enhancement through the incorporation of a wide range of primary agricultural products, including fruits, vegetables, cereals, and their respective by-products, including peels, seeds, and pomace. This review provides an overview of recent advances in yogurt biofortification using primary agricultural matrices and agro-industrial by-products within the framework of sustainable food systems and the circular economy. Significant increases in antioxidant activity and final phytochemical content are observed after the addition of ingredients to yogurt. Enrichment with dietary fiber from fruit peels or pomace also improved syneresis control and viscosity of the products. The microbiological viability of probiotic strains was maintained or increased in most formulations, and sensory acceptance remained favorable with enriched yogurts. These findings highlight the potential of agricultural matrices to enhance yogurt functionality, promoting sustainability and reducing food waste. Full article

The aim of this study was to develop a functional yogurt enriched with encapsulated probiotics with viable cell counts exceeding 10⁷ CFU/g while preserving sensory quality, thereby enhancing health benefits and potentially preventing intestinal barrier dysfunction. Lacticaseibacillus rhamnosus LGG^® was encapsulated in prebiotic-based matrices for enhanced stability, bioavailability, and controlled release under gastrointestinal conditions. Two encapsulation methods were investigated—the innovative electrohydrodynamic processing (electrospraying) method and conventional freeze drying. The encapsulation matrices were composed of inulin and whey protein isolate. Encapsulation efficiency was determined via microbiological analysis, and the encapsulated structures were characterized using scanning electron microscopy. The efficacy of the encapsulated probiotics was further assessed through exposure to gastrointestinal conditions. Electrosprayed LGG^® provided the highest survival rates, up to 76%. Storage stability was evaluated at 4 °C for 105 days and after incorporation in commercial yogurt for 60 days. The sensory characteristics of the different yogurt products were also evaluated. The final products presented acceptable sensory features and final viable counts of 1.6–1.8 × 10⁷ CFU/g. The denser structure of electrosprayed LGG^® led to even higher protection. The findings highlight the potential of encapsulation—particularly electrospraying—in developing functional foods with improved probiotic delivery systems, paving the way for health-oriented dairy products. Full article

This study examined the ability of four beneficial strains (Lactobacillus rhamnosus LbRE-LSAS, Bifidobacterium animalis subsp. lactis Bb12, and two yogurt starters TA040 and LB340) to ferment MRS or milk containing free linoleic acid (0, 0.5, or 1 mg/mL). The goal was to produce an enriched conjugated linoleic acid (CLA) isomers’ yogurt-type beverage. Linoleic acid (LA) at 0.5 mg/mL did not interfere with the growth of the assayed bacteria on de Man Rogosa and Sharpe broth (MRS) or milk. On the other hand, increasing the content of LA in the MRS or yogurt-type beverage to 1 mg/mL slightly inhibited all strains and prevented accumulating high biomasses. A gas chromatography analysis of the fatty acid profiles confirmed the bioconversion of LA. The yogurt starters TA040 and LB340 had the highest bioconversion rates in the yogurt-type beverages, whereas the probiotic Bb12 strain was the most interesting at converting LA into its active CLA. CLA from the MRS supernatants of TA040, Bb12, and LbRE-LSAS had maximum antibacterial activities against S. typhimurium, E. coli, and S. aureus, respectively. Whey from the Bb12 beverage showed an inhibitory effect against all pathogens. These results suggest that all strains could be used as starter cultures in the proposition of a yogurt-type beverage with a high CLA content and antibacterial potential. Full article

The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and/or probiotic strains (Lactiplantibacillus plantarum 299v and Lactobacillus acidophilus La-5). Fermentation was conducted for 6 h at 37 °C, followed by 28 days of cold storage. pH, texture (hardness and adhesiveness), syneresis, carbohydrate content, and bacterial viability were assessed. The selection of lactic acid bacteria cultures had a significant impact on the quality attributes of the beverages. Both the bacterial culture type and the base material played a crucial role in determining the beverages’ texture, stability, and overall quality. Mixed bacterial cultures exhibited higher hardness, while milk and dairy–oat samples fermented with the yogurt culture demonstrated better structural stability. Fermentation influenced sugar levels, and bacterial viability depended on the beverage type and storage conditions. The selection of lactic acid bacteria cultures significantly impacts the quality of fermented beverages. Further optimization of bacterial culture combinations could improve these products’ stability and sensory properties. Full article

Production of plant-based products is still on the rise. There is a need for new plant-based dairy alternatives in the food market due to lactose intolerance, allergens to dairy and nuts and a rise in gluten-free products. Rice is a key source for these types of products because it is hypoallergenic. This study focused on the comparison storage stability and in vitro digestion of milk-based yogurt (MY) to yogurt alternatives (YA) made with four different rice flours. YAs and MY were prepared using L. delbrueckii and S. thermophilus for fermentation and L. rhamnosus (LGG) as a probiotic. Samples were stored refrigerated for up to 28 days and analyzed for titratable acidity, pH, color, syneresis, viscosity and bacterial counts every seven days. Probiotic survivability was tested under simulated gastric and intestinal conditions. YAs had lower syneresis than MY. There were few changes in color over time. Titratable acidity was lower in YAs (0.1 to 0.5%) than in MY (1%) while pH decreased in all samples during storage. Bacteria counts were stable throughout storage in all samples. MY had higher counts of LGG at the beginning of storage which significantly decreased during exposure to in vitro gastric conditions. Under in vitro intestinal conditions, both the white rice flour YAs and the MY retained the highest levels of LGG. This study indicated that it is possible for YAs made with rice flour to be stable overtime and with survivability of probiotic bacteria under gastric conditions. Full article

Urinary tract infections (UTIs) are a prevalent global health issue, often requiring antibiotic treatment, which contributes to antimicrobial resistance. This narrative review explores the potential of probiotics and plant-based foods as alternative or complementary preventive strategies against UTIs. Fermented foods, such as yogurt, kefir, and kombucha, contain probiotic strains that can modulate the gut and urogenital microbiota, enhancing resistance to uropathogens. Likewise, plant-based foods, including cranberry, garlic, bearberry, juniper, and nettle, possess bioactive compounds with antimicrobial, anti-inflammatory, and diuretic properties. Laboratory and clinical studies suggest that these natural interventions may reduce the incidence of UTIs by inhibiting pathogen adhesion, modulating immune responses, and promoting urinary tract health. However, despite promising findings, inconsistencies in study methodologies, dosage standardization, and long-term efficacy warrant further investigation. Future research should focus on optimizing probiotic formulations, standardizing plant-based supplement dosages, and assessing potential food–drug interactions to establish evidence-based guidelines for UTI prevention. Full article

Fermented milk products, such as yogurt, undergo significant changes in their physicochemical, sensory, textural, and rheological properties based on fermentation time and storage. This study investigated how different fermentation times (4, 5, 6, 7, and 8 h) and storage durations (1, 7, 14, and 21 days) influenced the characteristics of probiotic yogurt made from sheep milk, cow milk, and a blend of both. Using 2% of each of Lactobacillus rhamnosus GG, Lactobacillus bulgaricus, and Streptococcus thermophilus, fermentation was conducted at 40 °C. The results demonstrated that fermentation time and storage had a significant impact on pH, acidity, total bacterial count (TBC), water-holding capacity (WHC), syneresis, and sensory attributes. Probiotic yogurt made from sheep milk, when fermented for 6 h and stored for 1 day, exhibited the highest acidity (109.42 °T), total bacterial count (TBC) (592.41 × 10⁶ cfu/g), water-holding capacity (WHC) (658.42 g/kg), and sensory score (8.62), with a final pH of 4.25. In contrast, cow milk yogurt, fermented for 5 h and stored for 14 days, had the lowest acidity (81.76 °T), TBC (305.75 × 10⁶ cfu/g), and sensory score (6.24), with a pH of 4.44. The blended yogurt, fermented for 6–7 h and stored for 1 day, showed intermediate values, with an acidity of 89.55 °T, TBC of 284.33 × 10⁶ cfu/g, and a sensory score of 7.24. Syneresis varied from 18.06 to 19.67, with cow milk yogurt, fermented for 6 h and stored for 1 day, exhibiting the highest level. These findings highlight the impact of fermentation time and storage on yogurt quality, with optimized conditions enhancing texture, stability, and sensory appeal. These variations in yogurt properties highlight the critical role of fermentation time and storage conditions in defining texture and stability. Notably, the optimal fermentation times for achieving desirable physicochemical and sensory properties were found to be 6 h for sheep milk yogurt, 5 h for cow milk yogurt, and 6–7 h for the blend. The findings emphasize the importance of milk composition and fermentation conditions in optimizing probiotic yogurt quality. Furthermore, the study underscores the potential of sheep milk in producing yogurt with superior sensory and textural characteristics, offering promising opportunities for the development of high-quality functional dairy products. Full article