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Kefir is a traditional drink produced by the fermentation of milk with kefir grain. In this study, foam-mat drying of kefir using a microwave oven was made, and drying kinetics was determined at various microwave power levels (100, 180, and 300 W). Values of D eff were calculated between 4.8394 × 10 − 10 and 1.8603 × 10 − 9 m2 s-1. Besides, E a was calculated as 5.28 W g-1. Furthermore, increased drying rates were obtained with increasing microwave powers. In addition, seven drying models were fitted to the moisture ratios obtained from experiments, and Midilli and others' model was found to be the best-fitted model with the highest values (0.9983, 0.9983, and 0.9985 for 100, 180, and 300 W, respectively) of R 2 and the lowest values of χ 2 , RSS, and RMSE. [ABSTRACT FROM AUTHOR]

Functional yoghurt is a prominent fermented milk product. It is popular among all age groups and has considerable significance due to the presence of active nutrients to fulfill the human dietary needs. Tinospora cordifolia (giloy) is extensively discussed during the recent pandemic owing to its high antioxidant, anti‐inflammatory, and strong immunity boosting properties. This investigation has been aimed to optimize functional yoghurt impregnated with ultrasound assisted giloy stem extract. Central composite rotatable design (CCRD) was used for experimental design of process parameters (giloy stem extract, total soluble solid, and incubation temperature). Functional yoghurt formulation was optimized based on different (whiteness index, overall acceptability, pH, syneresis, firmness, DPPH scavenging activity, and complex viscosity) responses. The results revealed that giloy stem extract and total soluble solid exhibited maximum effects on all the responses. Numerical optimization revealed the optimum combination of giloy stem extract, total soluble solid, and incubation temperature as 0.08%, 9.1%, and 45°C, respectively. At this optimum condition, the whiteness index, overall acceptability (OA), pH, syneresis, firmness, DPPH scavenging activity, and complex viscosity values of optimized functional yoghurt were 84.513, 8.567, 4.193, 47.268%, 281.19 N, 56.78%, and 76.89 cP, respectively. This study established the effect of giloy extract addition, total soluble solids, and incubation temperature on yoghurt preparation and subsequent changes in its properties. Novelty impact statement: Giloy stem extract (GSE) enriched functional yoghurt was developed having high antioxidant activities.Ultrasound assisted GSE improved the texture and overall desirability of functional yoghurt.Derived the optimum conditions which might be replicated and scaled up for pilot scale production. [ABSTRACT FROM AUTHOR]

The subcritical water extraction (SWE) method, as a proper alternative to conventional methods due to low cost, short processing time, environmental sustainability, and mild operating conditions, has been applied to produce valuable materials from different biomass. Rice milling byproduct (RMB) as abundant and locally available agricultural wastes is normally used for extracting oil and as animal feed. In this study, the quality and quantity of valuable compounds extracted by the SWE were investigated to select the optimum SWE conditions and the best extract to produce healthy cereal‐based milk analogs. The most appropriate SWE parameters were investigated by the combined design method were 130°C and 45 min, rice bran: broken rice ratio of 10:90, the solid‐water ratio of 0.12, and a particle size of <710 μm, respectively. SWE positively affected the release and production of some bioactive compounds such as total phenolic, flavonoids, organic acids. The milk analogs consisted of the optimum RMB extract, inulin, and Persian grape molasses (as a sucrose alternative) were then fermented by either Lactobacillus casei or Lactobacillus plantarum (0.5 McFarland). The fermentation process also rose the values of some nutrients, including vitamin B (B3, B6, and B9), organic acids, total phenolic compounds, and flavonoids. it decreased the contents of monosaccharides (p <.5), while the increased content of alcohol was negligible (<0.3%). Compared with L. plantarum, L. casei had a higher impact on the production of these bioactive compounds and more considerably increased antioxidant activity of the related beverages; nevertheless, beverages containing L. plantarum had the greatest over‐acceptability. Moreover, the survival of L. casei and L. plantarum in beverages was in the standard range (106–108 CFU/ml) during storage, demonstrating that RMB ingredients along with inulin can positively affect LAB survival. Novelty impact statement: The innovative aspect of this work is related to the use of Iranian agricultural byproduct such as BRM and Persian Grape Molasses in production of milk analogs containing Persian type culture collection and the use of subcritical water extraction as an environmentally friendly method for the production of functional beverages. [ABSTRACT FROM AUTHOR]

In this study, a total of ten strains of kefir grains were isolated. Lactic acid bacteria and yeast were the research subjects. The final compound fermentation starter was produced using Leu. Mesenteroides, Lactobacillus kefir, Lactobacillus casei, and K. marxianus. The fermented milk of the compound fermentation starter and kefir grains were compared in curding time, acidity, water holding capacity (WHC), ethanol content, the viability of strains, and sensory score. The results showed that the quality of the fermented milk was similar, but the kinds of volatile aroma components in the kefir produced by the compound strain starter were significantly more than those of the kefir grains. The result of this study will help simplify and stabilize the industrial production of kefir, and provide a reference for the development of different flavored yogurt products. Novelty impact statement: The dominant kefir grain strains were divided to create the strain compound starter, which can be used in place of kefir grains. It can ferment and produce a milk drink with similar characteristics to traditional kefir grains. The dairy industry can develop using strain starters to overcome the limitations of kefir grains and produce kefir products with consistently high quality. [ABSTRACT FROM AUTHOR]

The development of new cheese with novel flavors is an increasing trend in the cheese market. Three experimental cheese‐like products (ECs) with different processing parameters were manufactured from Saccharomyces cerevisiae‐fermented milk, and their composition, functionality, volatile compounds, and sensory characteristics were compared with those of model Cheddar cheese (CC) during storage. Compared with CC, ECs had higher moisture content, yield, and pH but lower protein and fat content. In the early stage of storage, CC had the highest hardness and storage modulus, however, these values were higher in ECs than in CC with storing. After 90 days of storage, S. cerevisiae‐inoculated milk significantly increased the levels of alcohols and esters in the ECs, contributing to high taste scores, especially ECs manufactured with high saccharose. Overall, cheese‐like products manufactured from S. cerevisiae‐fermented milk had a high yield, good functionality, and improved flavor profile and taste, with market potential. Novelty impact statement: The development of new cheese with novel flavors is an increasing trend.Cheese‐like products were manufactured from Saccharomyces cerevisiae‐fermented milk.The resulted product had improved flavor profile and taste, with market potential. [ABSTRACT FROM AUTHOR]

Based on the amino acid score (AAS), chemical score (CS), and amino acid proportional coefficient score (SRCAA) as evaluation indicators, millet powder, whey protein isolate powder, and soybean protein isolate powder were mixed to make millet compound powder. After the millet compound powder and water were uniformly mixed at a material‐to‐liquid ratio of 1:20, the kefir fermented millet nutritional milk was prepared by beating, gelatinizing, liquefying, saccharifying, and fermenting. The protein content, polyphenol content, viable count and acidity of kefir millet fermented milk were significantly higher than those of the other two commercially available similar beverages. The scavenging rates of DPPH free radicals and hydroxyl radicals in the kefir millet fermented milk group at three stages (before undigested, after gastric digestion for 2.5 h, and after intestinal digestion for 2.5 h) were significantly higher than those in the unfermented millet pulp group. Novelty impact statement: In this study, based on the amino acid pattern and amino acid nutrition evaluation methods (AAS, CS, SRCAA), 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. The millet compound powder is fermented by Lactobacillus kefir into millet nutritional fermented milk with unique flavor of probiotic fermentation. The antioxidant activity of millet nutritional fermented milk and millet pulp before fermentation was compared and analyzed by gastrointestinal digestion simulation in vitro, and it was determined that millet nutritional fermented milk had strong antioxidant activity. [ABSTRACT FROM AUTHOR]

In this study, the properties of the milk treated with combination of solution plasma (SP) processing and pulsed electric field (PEF) for different periods (5 and 10 min) was investigated. The microbiological, physicochemical, and sensory properties of the probiotic yoghurt drink (Ayran) produced from these milks were determined during storage. PEF was performed at voltage 3500 V, repetition 17,000 Hz, and pulse width 2.58 μs on the raw milk. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis probiotic cultures were used in production with conventional yoghurt bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. In addition to the probiotic viability, texture and sensory quality in terms of consumer preference were investigated. It was determined that the viscosity and dry matter values of the solution plasma‐treated samples were lower compared to the samples produced by heat treatment, and these values decreased further with the increase in plasma application time. It was also found that the maximum increase in L* and b* values of all samples during storage was in the samples treated with plasma for 10 min. The viability of the probiotic bacteria in probiotic Ayran samples were determined to be within the therapeutic level (>6.27 log10 cfu ml−1) with higher scores for sensorial qualifications. Practical applications: Consumers' expectations of more nutritious and microbiologically safe food have enabled the development of new processing technologies. Probiotic fermented milk products are products that provide health benefits in the prevention of gastrointestinal diseases, regulation of metabolism, and stimulation of the immune system. The processing of these dairy products with non‐thermal technologies provides advantages in preserving their functional properties. [ABSTRACT FROM AUTHOR]

In this study, the changes in pH, titratable acidity, survival of Lactobacillus acidophilus, mold and yeast counts, rheological properties, and sensory evaluation of fermented almond milk samples with and without added 100% orange juice at three different ratios (10%, 20%, and 30%) were investigated. pH and titratable acidity values of fermented almond milk samples varied between 3.97–4.40 and 0.178%–0.478% at the end of the fermentation process, respectively. It was determined that the survival of L. acidophilus content of fermented samples varied between 7.58 and 7.95 log CFU/ml. The best suitable rheological model for the flow behavior of all fermented almond milk samples was the Power‐Law model. Fermented almond milk samples with added 20% and 30% orange juice was more preferred by the panelists. It is thought that the results of this study could provide valuable information for equipment and pumping systems that can be installed on an industrial scale. Practical applications: In recent years, cereals (oats, rice, corn), legumes (soybean, cowpea, chickpea), oilseeds (sesame, sunflower, flaxseed), and hard‐shelled fruits (almond, coconut, hazelnut, peanut, walnut) is widely used in the production of plant milk. In this study, the changes in some quality and rheological properties of fermented almond milk samples with added different ratios of orange juice were investigated. It was determined that all fermented almond milk samples had high probiotic content at the end of the fermentation stage. As a result of the sensory evaluation, it was determined that the acceptability of fermented almond milk with added 20% and 30% orange juice was very high compared to other samples. [ABSTRACT FROM AUTHOR]

ACE inhibitory and antioxidant peptides from goat milk fermented by Lactiplantibacillus plantarum L60 and Lacticaseibacillus rhamnosus LR22 with Alcalase were optimized through Box–Behnken Design. The effects of enzyme addition, fermentation time, and temperature on DPPH free radical scavenging rate and ACE inhibition rate were studied. The optimum conditions are to add 0.15% enzyme and ferment at 37°C for 12 h, contributing to DPPH free radical scavenging rate of 75.17% and ACE inhibition rate of 84.15%. Compared with the control, it increased by 16.87% and 22.74%, respectively. The bioactive peptides below 3 KDa were obtained by ultrafiltration and identified by liquid chromatography–tandem mass spectrometry (LC–MS/MS). The results demonstrated that both exist three identical peptides: FFDDK, NMAHIPR, SCQDQPTTLAR. There are eight identical peptides in goat milk fermented by two probiotics. This study will contribute to the production of functional fermented dairy products with high ACE inhibitory and antioxidant properties. Practical applications: ACE inhibitory and antioxidant peptides have the functions of relieving elevated blood pressure and scavenging free radicals in the body, respectively. In this study, the process of Alcalase‐assisted two probiotics in fermentation was optimized, and ACE inhibition and DPPH free radical scavenging rate are significantly improved. There were three same peptides in five goat milk containing bioactive peptides and they mainly derived from whey protein and casein of goat milk, which indicates the enzymes produced by different probiotics have the same restriction sites. [ABSTRACT FROM AUTHOR]

Angiotensin convening enzyme (ACE) inhibitory peptides can inhibit ACE effectively, which is crucial to regulating blood pressure. Many studies on the production of ACE‐inhibitory peptides by probiotics, but few works have been carried out on Directed‐Vat‐Set (DVS) starter producing ACE‐inhibitory peptides. In the study, The DVS starter producing ACE‐inhibitory peptides were optimized using Lactiplantibacillus plantarum L69 (L69) and starter with Lactobacillus bulgaricus and Streptococcus thermophilus (Starter LS) through the single factor and the Box–Behnken design. The optimum conditions were: Addition of DVS starter is 0.20%, which is composed of Lactiplantibacillus plantarum powder and starter in the ratio of 1:1, cultivation time of 4.5 hr, fermentation temperature 42°C, and the response value were pH of 4.63, optical density (OD) of 0.759, ACE‐inhibition activity of 87.20% in fermented milk. The accelerated storage test demonstrated that the inactivation rate constant of the DVS starter was k−18 = 4.24 × 10−3 at −18°C, indicating good stability. Practical applications: ACE‐inhibitory peptides have a significant antihypertensive effect and are safe without toxic side effects compared with ordinary antihypertensive drugs. In this study, Single‐factor and Box–Behnken design were used to optimize the conditions of producing ACE‐inhibitory peptides from DVS starter and the acceleration test was used to evaluate its stability. The fermentation time of DVS starter is shorter and the storage property is better. This study provided technical support for the development of DVS starter for functional dairy products. [ABSTRACT FROM AUTHOR]

This research was aimed at investigating the supplementation of Jerusalem artichoke powder (JAP) without any purification step in the production of synbiotic fermented milk tablets using spray drying. The effect of inlet air temperature (150 and 170°C) on the properties of synbiotic powder was also explored. The supplementation of JAP (2%–6%) significantly affected (p <.05) viability of Lacticaseibacillus casei TISTR 1463, pH, lactic acid content as well as fermentation time. The combination of JAP and L. casei demonstrated a synergistic effect on properties, improving probiotic viability during fermentation and drying. Spray drying at lower inlet air temperature produced high quality synbiotic powder than spray drying at a higher temperature. The synbiotic fermented milk tablet was acceptable from a sensory stand point. The results of this work could be used for guiding the development of health‐promoting fermented milk in a new form which is more suitable for the present consumer lifestyle. Novelty impact statement: The synbiotic product from this research would provide more health benefits while requiring less preparation and production cost than its traditional counterpart. Due to the ease of consumption, transportation, and storage, converting fermented milk powder into a tablet would be more appealing to current consumers. [ABSTRACT FROM AUTHOR]

In the study, Lactobacillus fermentum M2 was characterized with potent antioxidative properties viz. ABTS assay (57.09%), HFRSA (57.30%), and SFRSA (51.40%) after 48 hr at 37°C in fermented goat milk. Further, the inoculation rate (2%) and incubation time (48 hr) for the production of peptides were also optimized using proteolytic activity at 37°C during the fermentation of goat milk. The molecular weight of proteins was analyzed by SDS‐PAGE and protein bands in the range of 10–51 kDa were found. The 2D gel electrophoresis exhibited 41 protein spots between 10 and 51 kDa. The trypsin digested protein spots were injected into RPLC/MS for amino acid sequencing. The 3 and 10 kDa permeate fragments were injected into RPLC/MS for characterization of peptides, and the peptide masses from LC/MS were analyzed on MASCOT. Novel antioxidative peptides viz., SCQDQPTTLAR (2D‐PAGE), TIDMESTEVFTKK (3 kDa Permeate), and YIQKEDVPSER (10 kDa Permeate) were identified from goat milk fermented with M2 by matching with BLASTp (NCBI), protein information resource (PIR), and BIOPEP databases. Practical applications: Goat milk provides several health benefits, including antioxidative, antihypertensive, and antimicrobial properties. In terms of bio‐functional characteristics, goat milk fermented with healthy lactic acid bacteria could even add more value. Goat milk fermented with Lactobacillus fermentum M2 exhibited promising bioactivities like hydroxyl free radical scavenging assay, superoxide free radical scavenging assay, antioxidative activity, and proteolytic activities. A few novel antioxidative peptides, viz., SCQDQPTTLAR, TIDMESTEVFTKK, and YIQKEDVPSER, were identified from goat milk fermented with M2 by similarity searches using BLASTp, PIR, and BIOPEP databases. Furthermore, L. fermentum M2 could be used for the production of fermented goat milk with antioxidative activity and bioactive peptides. [ABSTRACT FROM AUTHOR]

In recent years, the development of GABA‐enriched foods through exploiting lactic acid bacteria (LAB) has gained much attention. In this study, Enterococcus faecium MDM21 and Weissella confusa MDM8 with high GABA‐producing activity were isolated from sourdough and used as single or co‐cultures (with Lactococcus lactis subsp. lactis BRM3) in manufacturing fermented milk rich in GABA. The studied strains were non‐hemolytic and did not show irregular antibiotic resistance patterns. E. faecium MDM21 exhibited higher acidifying and proteolytic activity and produced higher amounts of GABA in milk than W. confusa MDM8 and Lc. lactis subsp. lactis BRM3, all as single starter cultures. However, higher GABA concentration and lower fermentation time were obtained when they were used as co‐cultures with Lc. lactis subsp. lactis BRM3. Overall, the results showed that co‐culture of E. faecium MDM21 and Lc. lactis subsp. lactis BRM3 can be introduced as a good candidate to develop novel functional dairy products. Novelty impact statement: To the best of our knowledge, this is the first report to identify Weissella confusa as a GABA‐producing strain. New fermented milk with high GABA content was produced, whereas no precursor had been used in the formulation. Co‐cultures with a potent proteolytic strain enhanced the GABA content significantly in the final product. [ABSTRACT FROM AUTHOR]

Niuganba (NGB), fermented beef meat, is a traditional delicacy of China. Directed vat set starters can regulate the quality and shorten the fermentation time of NGB. In this study, the Box‐Behnken experiment and a single factor test were used to prepare a directed vat set starter containing Lactobacilluspentosus MT‐4, Staphylococcusxylosus, and fragrant yeast for fermentation. The concentration of trehalose, mannitol, and sodium glutamate in the most effective formulation of the protective agent were 9.27%, 6.57%, and 4.73% for freeze‐dried fragrant yeast, 10.66%, 6.19%, and 5.77% for the freeze‐dried S. xylosus, and 10.02%, 6.19%, and 4.76% for the freeze‐dried L. pentosus MT‐4, respectively. Under the optimal freeze‐drying conditions, the highest survival rates of fragrant yeast, S. xylosus, and L. pentosus MT‐4 after freeze‐drying were 89.76%, 84.46%, and 89.4%, respectively. NGB fermented using directed vat set starters required less fermentation time and had enriched flavor than traditionally fermented beef. Practical applications: Niuganba (NGB) in China is produced mostly via traditional methods. Primary producers of NGB are small‐ and medium‐sized enterprises that prepare NGB via the traditional manual method. Traditional methods of NGB production have certain disadvantages compared to large‐scale and automated methods. Directed vat set starters can significantly optimize traditional processing and technology for NGB production; besides, it can extend the shelf life of NGB. Thus, directed vat set starters for NGB have significant implications on the NGB's large‐scale and automated commercial production. [ABSTRACT FROM AUTHOR]

The present study aimed to enhance the antioxidant activity of soymilk with biotransformation of soy bio components like daidzin and genistin while lowering the total phenolic content. Ten lactobacilli cultures were used to produce the β‐glucosidase in a soymilk medium, and the biofunctional properties of soymilk were also investigated. Four out of 10 lactobacilli cultures were selected based on their ability to produce the most β‐glucosidase in soymilk medium. Selected lactobacilli cultures were further used for the evaluation of antioxidant activity, total phenolic content, and biotransformation of isoflavones during soy lactic fermentation. In this study, M4 (Lactobacillusfermentum), KGL3A (Lactobacillusplantarum), M16 (Lactobacillusfermentum), and M9 (Lactobacillusrhamnosus) strains were found to produce the highest β‐glucosidase compared to other strains. We have investigated the antioxidative activity of soymilk fermented with M9 and KGL3A, and it was found to be significantly higher (p <.05) as compared to unfermented soymilk, also M4 and M9 strains have the ability to drastically reduce the total phenolic contents in both soymilks during fermentation. Furthermore, the biotransformation of glucoside‐conjugated isoflavones to its corresponding aglycones by KGL3A strain was significantly (p <.05) higher at 24 hr of fermentation. Therefore, these selected strains could be recommended for the development of aglycone‐rich soy fermented foods having a high level of antioxidant activity. Novelty impact statement: The demand for non‐dairy products worldwide, especially fermented milk from plant sources, has resulted in a growing number of vegan consumers who are opting for plant‐based milk substitutes for their diet, nutrition, and prevention against several chronic diseases. In this study, four Lactobacillus cultures, KGL3A (L. plantarum), M4 (L. fermentum), M16 (L. fermentum), and M9 (L. rhamnosus) strains have shown promising results during fermentation of soymilk, which was prepared from soybeans (AAU, NRC 37) and commercially available soymilk (Sofit). Therefore, these potent Lactobacillus strains could be used for the production of fermented soymilk foods having higher antioxidative activity and soy aglycones. [ABSTRACT FROM AUTHOR]

Fortified blended food powders (FBF) were prepared by blending fermented milk with parboiled wheat (FBFw), barley (FBFb), or oats (FBFo), incubating the blend, drying, milling, and fortifying the powder with vitamins, minerals, and refined soya oil. FBFs were stored at 15°C, 30°C, or 37°C for 0–18 months, and evaluated for compositional and functional properties. FBFo had lower contents of lactose and galactose, and higher contents of starch and fat, water‐holding capacity (WHC) and pasting viscosity than FBFw or FBFb. Storage time and temperature affected composition (lactose, galactose, and lysine), color, WHC, pasting viscosity, and flow to a degree dependent on cereal type. FBFs stored at 15°C were generally stable over the 18 months, while those stored at 37°C underwent a rapid deterioration in color, WHC, and viscosity after storage times of ≤4 months. Storage of FBF at 15°C is recommended, whereas storage at 37°C should be avoided. Novelty Impact Statement: Fortified blended foods (FBFs) are supplied as specialized nutritious dietary staples to food‐insecure regions where they are reconstituted and consumed as porridge. The research reports on a new process for the preparation of FBF, involving the co‐fermentation of a milk–cereal blend. Additionally, it evaluated the impact of cereal type on composition, nutritive value, and reconstitution properties of the FBF, and the effect of time and temperature on storage stability. The information is relevant to the formulation of dairy plus plant‐based food products, which are currently trending in the food and beverage industrial sector globally. [ABSTRACT FROM AUTHOR]

Gardenia jasminoides, a kind of flowering plant, possesses numerous bio‐activities. The purpose of this study was to investigate the characteristics and hypoglycemic effects of fermented milk (CFM, GFM1, GFM2,and GFM3) contained with 0, 0.1%, 0.2%, and 0.3% of G. jasminoides water extracts. We demonstrated that GFM3 has the highest total count of lactic acid bacteria, water‐holding capacity, and antioxidant activities (DPPH, ABTS, and FRAP) among four kinds of fermented milk. In vivo hypoglycemic activity showed that GFM3 notably reduced blood glucose levels, insulin, weight loss rate, food intake, and organ indexes compared with model group. GFM3 could improve the diabetes by reducing the levels of serum TC, TG, LDL‐C, and increasing HDL‐C content (p <.01). Moreover, it can also increase the levels of hepatic T‐SOD, GSH‐Px, CAT, hexokinase, and glycogen and decrease MDA content in liver (p <.05 or p <.01). Furthermore, GFM3 stimulated the phosphorylations of p‐adenosine 5′‐monophosphate‐activated protein kinase (AMPK) and Acetyl‐CoA carboxylase (ACC), but an inhibitor of Fatty acid synthase (FAS), p <.01. Overall, GFM3 treatment protected the mice better than CFM, so Gardenia jasminoides water extracts is expected to become a hypoglycemic agent. Practical applications: With the increasing awareness of nutrition among consumers, the food processing industry is supplementing existing foods, including natural plants or their extracts, to eventually form functional foods. Our results indicated that novel fermented milk contained with Gardenia jasminoides water extracts has better qualities and activities when compared with traditional fermented milk. [ABSTRACT FROM AUTHOR]

The demand for vegetable protein substitutes for animal protein is growing. Soy milk, the water extract of soaked and ground soybeans is a popular alternative for bovine milk. Soy milk was tested with several non‐animal derived stabilizers to produce fermented soy‐gels and found agar‐agar provides promising organoleptic properties in fermented soy‐gels. The sensory analysis proved that Bifidobacteria (BB) used together with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus as starter culture bacteria (SCB) gives better (p <.05) sensory properties. Physicochemical properties were evaluated for gels fermented with SCB and BB. Results indicated, upon storage at 4°C, pH reduced (p <.05) and viscosity increased (p <.05). Both titratable acidity and syneresis were initially decreased and increased after the 10th day of storage. After 7 days, the viability of BB in fermented soy‐gel was higher (p <.05) than in a regular bovine milk set‐gel, proving the feasibility of using as a promising probiotic carrier vegan food. Practical applications: Contemporary increase in demand for non‐dairy products (fermented‐gels) proved to be capable of substituting to soy milk, not only because of technological feasibility but also due to its health benefits and environmental aspects. We proposed fermented soy‐gels made by incorporating agar‐agar as the stabilizer is superior as a probiotic carrier food, compared to cow milk set‐gels. This produces an acceptable fermented soy‐gel with optimal organoleptic properties. Fermented soy‐gels are likely to play a crucial role as a vegan food in the future, with huge potentials of developing as a value‐added product. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella dysenteriae. Considering all factors and their interactions, fermented samples in full‐fat milk compared to nonfat milk, at 37°C compared to 25°C and under stirred conditions compared to non‐stirred samples showed higher antibacterial activity. Also, fermented samples for 48, 72, and 120 hr showed higher antibacterial activity against Escherichia coli, Staphylococcus aureus, and Bacillus cereus, respectively, and fermented samples for 48 and 120 hr showed higher antibacterial activity against S. dysenteriae. Practical applications: Several studies have investigated the antibacterial activity of kefir. But the novelty of the present study is that we have also investigated the effect of some fermentation conditions on the antibacterial activity of kefir samples. Furthermore, in this study, the interactions of these variables in the antibacterial activity of kefir samples using Design‐Expert software have been analyzed. The fermentation conditions had a significant effect on the antibacterial activity of fermented milk samples. In general, to achieve the most of antibacterial activity, is recommended fermentation in full‐fat milk, at 37°C, and under stirred conditions. In addition to these conditions, to achieve the most antibacterial activity against E. coli, S. aureus, B. cereus, and S. dysenteriae, is recommended fermentation times of 48, 72, 120, and 120 hr, respectively. [ABSTRACT FROM AUTHOR]

The present study aimed to develop a soft soy cheese using Geotrichum candidum (G. candidum) on the basis of Chinese tofu. Soy cheese was prepared by adding 3% of lactic acid bacteria (LAB) starter, 0.3% of CaCl2, and G. candidum at 104 CFU/ml. And the microbial, chemical, textural, and sensory characteristics of the product were evaluated at different maturation temperatures. We observed that the numbers of G. candidum in soy cheese increased rapidly to 107–108 CFU/g after 21 days of maturation at 10°C or 15°C, and remained constant until 28 days. Moreover, G. candidum greatly promoted the degradation of soy protein and fat, which led to an increase in pH value, soluble nitrogen, and free fatty acid content of soy cheese during maturation, while the hardness and chewiness were significantly decreased. And the soy cheese with G. candidum after ripening at 10°C for 28 days, had more acceptable texture and sensory features than that at 15°C. Practical applications: G. candidum is known to have intense proteolytic and lipolytic activity, which contributes to promoting cheese maturation. However, few studies have reported the application of G. candidum in soya‐based cheese production. This study found that G. candidum could provide a uniform velvety‐white coat on the surface of soy cheese, greatly decreased undesirable beany taste and made the product have a soft texture. Therefore, this study used soy milk instead of cow's milk to develop a soya‐based cheese prepared with G. candidum and yoghurt starter, to provide consumers with a new fermented soybean product with desirable flavor, texture, and nutrition. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the survival of Lactobacillus paracasei subsp. paracasei LBC 81 in cottage cheese supplemented with green banana, oat, or chickpea flours during refrigerated storage. The dressing with fermented milk or skimmed milk enriched with the above mentioned flours was added to the cheese mass. The cheeses were subjected to chemical composition, pH, titratable acidity, and microbiology analysis after production and during the storage period, under refrigeration, for 7, 14, and 21 days of storage. The addition of flour stimulated growth and stabilized the viability of L. paracasei LBC 81 and of the mesophilic aerobic in cheese made with skimmed milk dressing. However, the incorporation of flours accentuated the decrease of pH and consequently the increase of titratable acidity. It was concluded that the survival of L. paracasei LBC 81 was not compromised in cottage cheese supplemented with the different flours during the storage period. [ABSTRACT FROM AUTHOR]

The aim of this investigation was to characterize the influence of selected starters (Streptococcus thermophilus, Lb. casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp. lactis and Lc. lactis subsp. cremoris) on gross composition, the breakdown of proteins or peptides, and volatile compounds of the beaten cheese made from cow's milk. Results showed a low level of primary proteolysis, expressed by a low content of non‐casein nitrogen (NCN), in raw cow's cheeses. Greater differences were observed in RP‐HPLC peptide profiles between the cheeses manufactured with or without starter cultures during ripening. Volatile profiles including alcohols (17), ketones (33), esters (10), acids (7), and miscellaneous (4) were differed based on used starter culture. Variations on the chemical composition, peptides, and flavor profiles of beaten cheeses are due to the effect of important peptidase activity of each cell species of starter culture used in cheese production. Practical applications: Lactic acid bacteria provide to beaten cheese flavor quality with their peptidase activity. Traditional cheese‐making technology is made without the addition of lactic acid bacteria depending on the indigenous flora of the milk for ripening. Recently, mesophilic and/or thermophilic starter cultures were used in the manufacture of Beaten cheese. No previous investigation on using starter culture in Beaten cheese has been published and may ensure details to upgrade the technology and ripening by extending the flavor of the current product as its standard variety. Starter cultures can increase flavor evolution or contribute additional flavors to cheese as it matures and control off‐flavors in matured cheeses that can considerably economize the cheese production. [ABSTRACT FROM AUTHOR]

This work aimed to identify autochthonous lactic acid bacteria (LAB) from spontaneously fermented dromedary milk and explore their technological and probiotic properties in vitro. Analysis of the strains by 16S rDNA gene sequencing revealed four strains as Enterococcus faecalis, one strain as Enterococcus faecium, one strain as Lactococcus lactis, and four strains as Streptococcus pasteurianus. However, two strains (LEFS 42 and LEFS 55) showed a low 16S similarity (97.60% and 97.54%, respectively) with the type strain Streptococcus suis 92‐2742T. All the tested LAB strains possessed acidifying and proteolytic capacities. Most of them were lipolytic (83.33%) and had the ability to produce exopolysaccharides (91.67%). All the studied LAB strains were non‐hemolytic and exhibited antibacterial activity and sensitivity toward five antibiotics. Streptococcus sp. LEFS 55 had the highest hydrophobicity, autoaggregation, and coaggregation abilities. Moreover, all the isolated strains were able to resist simulated human gastrointestinal tract conditions and scavenge DPPH and ABTS radicals. Practical applications: Nutritional and medicinal values of dromedary milk can be further increased after fermentation. Commercially available starter cultures are from bovine‐based dairy industry being not competitive with endogenous microbiota of dromedary milk, which might not give a desirable final product. However, to date, few attempts have been performed to isolate and characterize lactic acid bacteria from spontaneously fermented dromedary milk. Besides, the probiotic potential of autochthonous lactic acid bacteria from fermented dromedary milk remains unexplored. Hence, this study aimed to identify autochthonous lactic acid bacteria from spontaneously fermented dromedary milk and to investigate their technological and probiotic potential. The isolation of autochthonous lactic acid bacteria with technological and probiotic properties from dromedary milk allows the production of fermented dromedary milk with functional properties and the diversification of dromedary milk products. [ABSTRACT FROM AUTHOR]

This study aims to produce a high nutritive value blended fermented milk and cereals, as ready and easy to devour functional food like using camel milk and quinoa seeds. Kishk is an artisanal popular product in Egypt as well as in the Middle East, it is mainly made with wheat, yet no research had used quinoa in making kishk. This study includes five different formulations plus control. Results explicated that using quinoa seeds in making kishk appreciably increased protein content (22.01 ± 1.0 and 21.10 ± 1.0) either in camel milk quinoa kishk or cow milk quinoa kishk. Camel milk quinoa‐wheat kishk T3 exhibited the highest content of iron (53.1 mg/L). Probiotic bacteria level maintained in all samples during storage. Coliform, yeasts, and molds not detected in all treatments. Kishk prepared from quinoa, camel milk provide highly biological value and sensible shelf life. Practical applications: This study revealed the production and assessment of a new high‐quality nutritionally valuable fermented dairy cereal product, using fermented camel milk and quinoa with probiotic culture. Quinoa‐camel milk kishk provides a good source of protein for children, adults, the elderly, and patients as well as minerals and other nutritive nutrients and systems. [ABSTRACT FROM AUTHOR]

The aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters in the production of probiotic fermented milk. Accordingly, eight different probiotic fermented milks were produced; AF:Lactobacillus acidophilus + Enterococcus faecium, BF:Bifidobacterium animalis subsp. lactis + Enterococcus faecium, CF:Lactobacillus casei + Enterococcus faecium, RF:Lactobacillus rhamnosus + Enterococcus faecium, AD:Lactobacillus acidophilus + Enterococcus durans, BD:Bifidobacterium animalis subsp. lactis + Enterococcus durans, CD:Lactobacillus casei + Enterococcus durans, RD:Lactobacillus rhamnosus + Enterococcus durans. As a result of the data obtained in the study, it was found that fermented dairy products containing Enterococcus faecium and Enterococcus durans had no negative effects on the physicochemical, rheological properties and probiotic viability, and positively affected the sensory properties of the samples. The viscosity and hardness values of probiotic fermented milk produced by combining with E. durans were higher than by combining with E. faecium and serum separation was not occurred. Also, probiotic bacteria viability was higher than 7 log cfu/ml level at the end of the storage period. Practical applications: Enterococci are found naturally in the human intestinal microbiota and are highly resistant to adverse environmental conditions. Enterococcus strains that produce antimicrobial peptides such as enterocin were found to be able to effectively inhibit the development of many food pathogens when they are added to some foods including cheese. They are microbial additives that are thought to be used in many foods to improve food safety. The bacteriocin called enterocin could act as natural bio‐preservatives in foods. This study will guide the use of Enterococcus species as bio‐preservative in foods such as dairy products and the possibility of the continuation of probiotic viability. [ABSTRACT FROM AUTHOR]

In this study, the Box–Behnken response surface method was used to optimize the conditions of Kefir grain fermented goat milk, and the angiotensin‐converting enzyme (ACE, EC 3.4.15.1) inhibitory activity and sensory evaluation were improved. The results showed that the optimum fermentation conditions were 23 hr fermentation at 24°C, and the inoculum size was 2.5%. Under optimal conditions, the ACE inhibition rate increased significantly from 73.34 ± 0.37% to 85.97 ± 0.62% (p <.05), and the sensory evaluation increased significantly from 75.83 ± 0.46 to 84.65 ± 0.76 (p <.05), close to the predicted values of 86.54% and 85.20%. The storage stability of Kefir goat milk was studied. The results showed that there was a post‐acidification process during the 14‐day preservation of Kefir goat milk, with the acidity increasing, the pH value decreasing, and the sensory evaluation value increasing. This study can provide a good reference for the preparation and storage of goat milk Kefir. Practical applications: In recent years, Kefir's health function has been found by more and more researchers, so it has gained the favor of the majority of consumers. In this study, response surface method was used to optimize the technological parameters of Kefir grain fermented goat milk and to explore the stability of Kefir milk during storage. The storage stability of Kefir is better. [ABSTRACT FROM AUTHOR]

The effect of sweet chestnut ( Castanea sativa Mill) flour in stimulating the growth of probiotic bacteria in fermented skim milk produced with different probiotic strains, namely Lactobacillus acidophilus, L. rhamnosus and Bifidobacterium animalis subsp. lactis was evaluated. Microbial counts, pH, total titratable acidity (LA %) and syneresis were measured in fermented skim milk samples. Additionally, the antioxidant capacities of the samples were measured by Trolox equivalent antioxidant capacity (TEAC), free radical scavenging activity (DPPH), and Ferric Reducing-antioxidant Power (FRAP) assays. The viability and growth proportion index (GPI) of L. rhamnosus were significantly higher than those of L. acidophilus and B. lactis in all samples during storage. Results indicated that all probiotic fermented milks enriched with chestnut flour displayed significant probiotic viability (>7 log10 cfu/g) with high antioxidant capacities. L. acidophilus, L. rhamnosus and B. lactis survived throughout the shelf life of the chestnut-fermented skim milk, and remain at this satisfactory viability level even after 21 days of storage. The antioxidant capacity and phenolic contents were dependent on probiotic strains used. Practical applications Nowadays the focus is rather on the effects of foods on maintenance of health, well-being and prevention of certain diseases than simply satisfaction of appetite or nutrition. The consumers' health consciousness due to the scientific knowledge of the interactions between diet and health is a driving factor to develop products with health-related claims such as probiotic foods. This paper investigated the effects of chestnut flour supplementation not only on viability of probiotic bacteria but also the antioxidant capacity and phenolic contents in fermented milk throughout predicted shelf life. The results indicated that chestnut flour could be used as prebiotic for further researches to develop dairy products to deliver probiotics. [ABSTRACT FROM AUTHOR]

In the present study, the effect of silkworm pupae peptide on acidification, water-holding capacity (WHC), textural properties, sensory characteristics, angiotensin I-converting enzyme (ACE) inhibitory activity, and the amino acid composition of fermented milk products was studied. The addition of peptide enhanced acidification, thus reducing the fermentation time. Furthermore, addition of > 0.7% peptide significantly ( P < 0.05) decreased the WHC of the samples, while a further increase in the peptide concentration decreased the WHC. Textural analysis showed that the sample containing 0.5% peptide had the highest firmness (856.36 ± 11.76 g) and consistency (2947.66 ± 11.97 gs). Addition of 0.5% peptide also enhanced ACE inhibitory activity and amino acid content. In conclusion, silkworm pupae peptide enhanced the acidification and textural properties of yogurt, but produced a peculiar flavor in yogurt at concentrations of >0.3%. Therefore, further studies are necessary to optimize the flavor of yogurt containing silkworm pupae peptide. Practical Applications The demand for dairy products containing bioactive peptides is high because their intake can fulfill the nutritional requirement. In this study, the effect of silkworm pupae peptide on the qualities of dairy products was studied. Addition silkworm pupae peptide could enhance acidification and reduce the fermentation time. Addition of 0.5% silkworm pupae peptide could enhanced ACE inhibitory activity and amino acid content. Although addition of silkworm pupae peptide had beneficial effects on the firmness, consistency, and cohesiveness of yogurt, it reduced the overall flavor. The results are useful for the yogurt industry in improving production efficiency and product quality. [ABSTRACT FROM AUTHOR]

The viability of probiotic Lactobacillus rhamnosus HN001 was examined in fermented milk with and without Saccharomyces cerevisiae var. bayanus EC-1118. The yeast enhanced the viability of L. rhamnosus at 30C but not at 12C. High temperature (40C) was detrimental to yeast vitality and diminished its viability-enhancing effect. The yeast inoculated at 103 cfu/g multiplied to 106 cfu/g and enhanced the viability of L. rhamnosus. Viable yeast exerted maximum beneficial effects, although the cell-free yeast supernatant also enhanced the survival of L. rhamnosus. The addition of yeast after fermentation decreased its viability-enhancing effect. Removal of oxygen achieved the viability of L. rhamnosus that was comparable with that achieved in the presence of viable yeast. The results suggest that the improved viability of L. rhamnosus might involve yeast viability, oxygen removal and yeast metabolite(s). The findings would help develop novel microbial starter technology for ambient-stable fermented milks with live probiotics. Practical Applications Maintaining cell viability of probiotics is a scientific challenge, especially under ambient conditions. The findings of this study would lay the foundation for developing novel microbial starter technology for ambient-stable fermented foods with high cell counts of live probiotics, which entails stringent process and engineering control to ensure hygienic conditions and product safety. Benefits of such products would include: reducing distribution and storage costs by saving capital cost involved in chilled-chain distribution, storage and retailing; market penetration and growth where it was not possible due to a lack of or poor refrigeration; extending shelf life and increasing consumer convenience. [ABSTRACT FROM AUTHOR]

This research aims to develop a vacuum spray dryer (VSD) that performs spray drying in a vacuumed drying tower at a lower temperature than the conventional spray drying. The VSD operational drying temperatures for the probiotic foods containing lactic acid bacteria were determined by the relationships between the temperature and the vapor pressure, and were correlated by Clapeyron's equation. The drying of the fermented milk starter at 35C drying tower was experimentally possible; however, powder from the lactic fermenting beverage was not obtained even at 50C, which resulted from the lower glass transition temperature of the material. Compared with ATP concentration of the fermented milk starter before and after the VSD drying, the lower the drying temperature, the higher the microbial activity is retained. The ATP ratio as 30% of the raw materials shows the high feasibility of VSD for dairy processing. PRACTICAL APPLICATIONS During the spray drying of liquid or slurry food, the heat-sensitive functional ingredients such as vitamin, enzyme or bacteria are usually degraded or lost because of the contact with hot air between 120 and 180C. Markets need food powder that involves a lot of functional materials and a long shelf life for the expansion of healthy food. The experimental vacuum spray dryer (VSD) showed a potential to dry probiotic foods involving lactic acid bacteria without their inactivation. Although the lactic acid bacteria contained in the powder at 35C–VSD was 30% of the raw material, it is more economical than using the liquid type fermented milk starter. With some mechanical or operational modifications for the high moisture content and low recovery ratio of the powder, VSD is applicable for dairy processing factories. [ABSTRACT FROM AUTHOR]

The objective of this study was to develop a frozen probiotic fermented milk enriched with Green Banana Biomass (GBB). L. paracasei LBC81 survival in frozen fermented milk was determined at on the 3, 7, 14, 21 and 28 days of storage at −18°C. The survival of L. paracasei LBC81 was also evaluated during the application of successive freezing and thawing cycles, and also when exposed to acid stress (pH 3.0) and bile salts (0.3%). In terms of L. paracasei LBC81 survival, the incorporation of GBB in fermented milk did not significantly compromise (p >.05) the viability of this strain over the 28 days of storage, exposure to freezing and thawing cycles and during exposure to acid stress conditions and by the presence of bile salts. We have concluded that it is possible to develop a frozen probiotic fermented milk enriched with GBB. Practical applications: The shelf life of fermented milk is of only 28 days, because the microorganism continues to grow under refrigerated conditions and, consequently, the acidity of the product increases. In addition to affecting sensory acceptance, acidity also compromises the survival of potential probiotic culture. Thus, the development of frozen fermented milk enriched with green banana biomass is an alternative to extending the product shelf life during the storage period. This extension of the shelf life of frozen fermented milk enriched with GBB will also be subject to maintenance of the population of L. paracasei between 106 to 108 CFU/g of the product, in order to ensure consumer health benefits. [ABSTRACT FROM AUTHOR]

This study aimed to compare the effect of two delivery vehicles for probiotic Lactobacillus rhamnosus SD11 in the form of fermented milk and milk powder for prevention of dental caries. In total, 201 children were randomly assigned to receive milk powder or fermented milk, and either the probiotic or control groups. Salivary counts of Streptococcus mutans and lactobacilli were examined at the baseline, 3, 6, and 9 months using the real‐time PCR. The oral examination was recorded at the baseline and 9 months. Results demonstrated that a reduction in S. mutans was observed in both probiotic groups compared to their controls (p < .001). The increment of newly developed caries lesions was significantly lower in the probiotic groups than in controls. In conclusion, the dairy products (milk powder and fermented milk) containing L. rhamnosus SD11 provide a similar effect on prevention of caries risk regarding reducing cariogenic S. mutans. Practical applications: Our previous study revealed Lactobacillus rhamnosus SD11 in fermented milk could reduce cariogenic bacteria. It was hypothesized that different vehicles for probiotic delivery of even the same probiotic strain may give different results in caries prevention. Results showed that either milk powder or fermented milk containing probiotic could significantly reduce both salivary cariogenic Streptococcus mutans and newly developed caries lesions. It indicates that the dairy products, either milk powder or fermented milk, containing L. rhamnosus SD11 provide a similar effect on prevention of the caries risk. The advantage of milk powder over fermented milk includes longer shelf‐life, easier storage, and easier handling and transportation. [ABSTRACT FROM AUTHOR]

Nutraceutical products have gained prominence nowadays owing to their plethora of suggested positive health attributes. Several types of foods have likewise been indicated to provide a wide variety of functional health properties. Especially, functional foods with probiotic properties, such as fermented milks containing lactic acid bacteria and yeast, have generated considerable regard, sourdough bread has received recent attention as wheat fermentation could improve essential mineral bioavailability and provide additional health and nutritional benefits including the provision of probioticmicrobes. Sourdough fermentation is also associated with anti‐fungal and anti‐bacterial properties that can improve bread shelf life and quality including the provision of attractive organoleptic characteristics. In addition, this review succinctly highlights the fermentation of wheat from Pakistani perspective, antinutritional factors, and their pros and cons, allergic compounds in wheat and their degradation by fermentation and various other methods to improve nutritional value and quality that have appeared in the recent research. Practical applications: The field of sourdough microbiology and technology is currently limited by the number of comprehensive review articles with study on novel microorganisms known to degrade gluten, with much research focus on phytic acid and gliadin degradation. This review article will broaden the knowledge of food scientist who are working in the field of sourdough bread. This review article also discusses the microbiota responsible for nutraceutical bread production in baking industry. Sourdough technology is mushrooming in many areas of the world due to its myriad health and quality benefits. [ABSTRACT FROM AUTHOR]

This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle‐aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank‐aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle‐aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle‐aged wine. Practical applications: Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine. [ABSTRACT FROM AUTHOR]

Recently, the food additive industry has been looking to use bioproducts as a source of food colorants. Therefore, this study aimed to assess the stability of anthocyanins from residues of the grape when were applied as a food colorant in kefir and carbonated water. The degradation of anthocyanins incorporated in food matrices followed the first‐order kinetic behavior during storage, in exposure to light or the dark. For stability assessment of anthocyanins in kefir, the anthocyanins retention was 67% during storage and the half‐life time (t1/2) was approximately 27 days. The highest stability in the carbonated water samples was shown in anthocyanin malvidin‐3‐glucoside when they were stored in the dark; the t1/2 was almost four times longer than in light exposure. The light had adverse effects on the color of carbonated water while the colored kefir showed physical properties similar to kefir without additives. Practical Applications: The incorporation of synthetic additives to provide coloration in beverages causes harmful effects on human health. Food industries produce a significant amount of waste that causes serious environmental problems and economic losses if they are not utilized efficiently. This study shows a new way to approach the residues of food processing as natural sources of bioactive compounds that could be used as a colorant in food and beverages. The anthocyanins from skin grape applied in food matrices present better thermal stability and higher half‐life time when were stored in the dark. Therefore, it can be used as a natural additive in beverages or dairy products. In addition to their ability to provide color, the anthocyanins offer beneficial effects on human health due to their antioxidant activity. The results indicate that the anthocyanins from grape byproducts have potential use as a substitute of synthetic colorants in processed food. [ABSTRACT FROM AUTHOR]