Search Results (124)

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

Raw goat milk-derived Lactococcus lactis MK1/3 (CCM 9209) was studied to show its potential for use in the dairy industry. Finding an innovative strain indicates having a new safe, original additive for functional food. The strain has been shown to be safe using a model experiment with Balb/c mice, when no mortality was noted. Its counts were increased continually during 120 days, with the highest value on day 90 (4.38 ± 1.24 colony-forming unit per gram (CFU/g, log 10). In vivo (in the experimental mice), anti-staphylococcal effect was noted with difference 1.82 log cycles. The safety of the strain MK1/3 has been also indicated by the fact that it did not produce damaging enzymes, it has been susceptible to antibiotics, and it has shown low-grade biofilm-forming ability (0.126 ± 0.35). This strain has tolerated bile, and low pH sufficiently. It produced a postbiotic active substance with inhibitory activity against cheese and milk contaminants (Enterococci), reaching antimicrobial activity up to 3200 AU/mL. The count of the strain MK1/3 was higher in yogurts from ewe goat milk (4.66 ± 0.30 CFU/g, log 10), in comparison with its count in yogurts from ewe milk (4.10 ± 0.10 CFU/g, log 10), with no influencing yogurt pH. Its use in 100% starter culture to process fresh cheese based on goat milk was revealed in the standard cheese quality with sufficient amount of lactic acid microbiota. To support the benefit of the strain MK1/3, additional human trials have been reinforced. 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

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

During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product. The developed method involves obtaining a BSG extract (plant-based milk), followed by filtration to remove insoluble residues and subsequent fermentation to produce vegan BSG-based yogurt-like products, with and without the addition of sucrose, as well as pectin, guar gum, and konjac gum as stabilizers. The samples were analyzed for pH, moisture and protein content, water activity (Aw), color, viscosity, and syneresis, and were also subjected to an organoleptic evaluation. Fermentation with starter cultures yielded BSG-based yogurt-like products with an optimal pH (~4.0), which, combined with Aw values below 0.95, ensures microbiological safety by inhibiting the growth of pathogenic and spoilage microorganisms. Due to phase separation, the use of stabilizers was necessary to achieve a yogurt-like texture. Their application also contributed to a reduction in syneresis—sometimes even preventing its occurrence—and led to an increase in viscosity, which ranged from 0.162 to 0.463 Pa·s, depending on the stabilizer used. The moisture content of fermented BSG extracts ranged from 88.2% to 91.7%. All samples showed similar protein content, approximately 50% on a dry matter basis. Furthermore, organoleptic assessment (5-point scale) revealed that sensory characteristics varied depending on the stabilizer and sugar used. The yogurt-like variant formulated with 0.5% pectin and 1% sucrose received the highest acceptance score (4.0), indicating good sensory quality. Full article

Starter culture significantly influences the texture and flavor of yogurt, making the selection of appropriate fermentation strains a key focus in yogurt starter research. In this study, protease-producing Lactiplantibacillus plantarum NH-24, identified in prior experiments, was combined with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophiles for yogurt fermentation. Indicators such as coagulation state, acidity, and water-holding capacity were measured to determine the optimal fermentation temperature and starter ratio. Additionally, the effects of this strain on the yogurt’s texture, sensory properties, and volatile flavor compounds were evaluated. The results indicate that a fermentation temperature of 37 °C and a starter ratio of 4:4:3 were most suitable for yogurt production. Further analysis demonstrated that incorporating Lp. plantarum NH-24 improved the yogurt’s texture and flavor while reducing post-acidification during storage. Thus, protease-producing Lp. plantarum NH-24 holds significant promise as a yogurt starter culture. 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

Folate deficiency is a widespread nutritional issue, and biofortifying dairy products through lactic acid bacteria (LAB) is a promising strategy to enhance natural folate levels. This study aimed to develop a reliable method for selecting Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains with enhanced folate production for use as functional starter cultures. Initially, a traditional microbiological assay (MA) was used to measure folate production in 36 LAB strains isolated from fermented milks. Due to MA’s limitations, an untargeted and semi-quantitative method combining ultra-high-performance liquid chromatography (UHPLC) with high-resolution mass spectrometry (HRMS) was developed for a more comprehensive folate screening. The MA showed higher folate production in S. thermophilus strains (309–639 µg/L) compared to L. delbrueckii subsp. bulgaricus (up to 48 µg/L). Subsequently, nine selected LAB strains were further analyzed using the UHPLC-HRMS approach, which enabled the identification and semi-quantification of six folate metabolites, namely dihydrofolate, tetrahydrofolate (THF), 10-formyl-THF, 5,10-methenyl-THF, 5,10-methylene-THF, and 5-methyl-THF. Lab-scale yogurt production using the top-performing strains, as identified through the HRMS method, demonstrated an increase in folate content over a 14-day shelf life. These findings revealed the potential of UHPLC-HRMS as a high-throughput alternative method for folates detection, offering a promising tool for screening folate-enhanced LAB strains for biofortification. 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

This study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing live monocultures of probiotic bacteria, during storage at low temperatures. Three fermented beverages were produced, differentiated by the bacterial flora used for production (Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12), as well as one unfermented beverage (using 40% commercial kumis and 7% LA-5). The unfermented beverage was mare’s milk supplemented with a BB-12 monoculture, which was chilled immediately after adding the inoculum. The population of BB-12 remained above 6 log CFU/g until the 21st day of storage at 5 ± 1 °C, while for LA-5, it remained viable only up to 14 days of storage. The BB-12 population was high and stable for 21 days in both fermented and unfermented beverages. The results confirm the good quality of the final product (appropriate pH and high population of individual bacterial strains); not only are appropriate culture conditions important, but the use of suitable probiotic bacteria and the optimization of the starter concentrations should also be considered. There is considerable potential for further research and future commercialization of mare’s dairy products, such as yogurt and potentially other dairy products. Full article

Greek yogurt, a traditional food with roots in Ancient Greece, Mesopotamia, and Central Asia, has become a dietary staple worldwide due to its creamy texture, distinct flavor, and rich nutritional profile. The contemporary emphasis on health and wellness has elevated Greek yogurt as a functional food, recognized for its high protein content and bioavailable probiotics that support overall health. This study investigates the sensory attributes evaluated by a panel of 22 trained assessors and the consumer preferences driving the acceptance of Greek yogurt formulations. Samples with higher consumer acceptance were characterized by sensory attributes such as “high texture in the mouth, surface uniformity, creaminess, apparent homogeneity, mouth-filling, grip in the mouth, ease of pick-up with a spoon, milk cream flavor, sweetness, and dairy flavor” (Tukey’s test, p < 0.05). These attributes strongly correlated with consumer preferences, underscoring their importance in product optimization. The findings provide a framework for refining Greek yogurt formulations to address diverse market demands, achieving a balance between sensory excellence and practical formulation strategies. This research reinforces the significance of Greek yogurt as a culturally adaptable, health-promoting dietary component and a promising market segment for ongoing innovation. Full article

Einkorn (Triticum monococcum L. ssp. monococcum) is gaining renewed interest for its high nutritional value and digestibility. Lactic acid fermentation could enhance these properties by improving micronutrient bioavailability, sensory properties, and shelf life. This study aimed to develop a novel non-alcoholic einkorn-based beverage through lactic acid fermentation. A multiple-strain starter was selected based on acidifying properties and inoculated into an einkorn-based substrate to produce a yogurt-like beverage. Prototypes were evaluated through physico-chemical, chemical, and microbiological analyses and compared to uninoculated controls. A sensory analysis was also performed to assess flavor attributes before and after lactic acid fermentation. The inoculated starter culture reached a load of approximately 9 Log CFU g⁻¹ and remained viable throughout storage, leading to an increase in lactic acid concentration and high titratable acidity, corresponding to low pH values. Total polyphenol content increased during fermentation and remained stable during storage, whereas antioxidant activity did not show significant differences over time. An increase in monosaccharides, acids, and ketones was observed during fermentation and storage. The prototypes exhibited a distinctive proximate composition, along with yogurt and fruity aroma notes. These results suggest the feasibility of producing a safe and stable non-alcoholic einkorn-based fermented beverage with appealing sensory characteristics. Full article

The aim of this study was to obtain data on Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) profiles of Streptococcus thermophilus (S. thermophilus) isolates resulting from acquired immune memory in addition to their technological starter properties for the selection of potential starter cultures from local yogurt samples. A total of 24 S. thermophilus isolates were collected from six local yogurt samples including Afyon/Dinar, Uşak, Konya/Karapınar, and Tokat provinces of Türkiye. Strain-specific CRISPR I-II-III and IV primers were used to determine the CRISPR profiles of the isolates. The isolates commonly had CRISPR II and IV profiles, while only one isolate had a CRISPR III profile. Polymerase chain reaction (PCR)-based and culture-based analyses were also carried out to obtain data on the technological properties of the isolates. The PCR analyses were performed for the prtS gene for protease activity, the ureC gene for urease enzyme, the gdh gene for glutamate dehydrogenase, the cox gene for competence frequency, the csp gene involved in heat-shock stress resistance of the isolates with specific primers. Culture-based analyses including antimicrobial activity and acid-production ability of the isolates were completed, and proteolytic and lipolytic properties were also screened. Native spacer sequences resulting from acquired immune memory were obtained for CRISPR IV profiles of yogurt samples from the Konya-Karapınar and Tokat provinces and CRISPR III profiles of yogurt samples from the Uşak province. In conclusion, our study results suggest that it is possible to select the isolates with the desired level of technological characteristics, prioritizing the ones with the most diverse CRISPR profiles and with native spacers for potential industrial application as starter cultures. We believe that this study provides data for further biological studies on the impact of centuries of human domestication on evolutionary adaptations and how these microorganisms manage survival and symbiosis. Full article

The mutualistic relationship between Streptococcus thermophilus (S. thermophilus) and L. delbrueckii subsp. bulgaricus (L. bulgaricus) is responsible for milk coagulation, gel formation, and the flavour of yogurt. Under set-style yogurt processing conditions, the performance of a mixed culture composed of these species depends on key technological parameters such as the capacity for acidification and proteolytic activity. This study aimed to determine the extent of phenotypic diversity by comparing the key traits of acidification and proteolytic activity among isolates found in yogurt starter cultures. Seventy-two isolates from three industrial starter cultures were ranked by either their fast or slow acidification activity (time to reach pH 4.6, 16 h), proteolytic activity, cell envelope proteinase (CEP) activity, redox potential and titratable acidity. The integration of multiple phenotype measures by hierarchical clustering and non-metric dimensional scaling (NMDS) clustered groups of isolates by multifactor similarity. A significant difference (p-value < 0.05) was observed between the clusters regarding redox potential and the proteolytic activity of both S. thermophilus and L. bulgaricus. The integration of multiple phenotypes points to the diversification that may have occurred over repeated culturing of yogurt starter bacteria. The phenotypic diversity may explain the divergence in starter performance and be used to refine the formulation of new starter cultures. Future work will investigate the correlation between the activity of specific enzymes based on the phenotype to explain the separation between the fast and slow acidification of isolates. Full article