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BACKGROUND: While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development. RESULTS: In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05). CONCLUSION: Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: In the Kazakh community of Xinjiang, China, fermented camel milk has been traditionally used to manage diabetes. This study evaluates the effects of composite probiotics derived from fermented camel milk (CPCM) on metabolic disturbances in a rat model of Type 2 diabetes (T2DM). Methods: T2DM was induced in Wistar rats using streptozotocin. Experimental groups included a diabetic control, Metformin, and low- and high-dose CPCM. Measurements over 6 weeks included body weight (BW), fasting blood glucose (FBG), oral glucose tolerance test (OGTT), glycated hemoglobin (HbA1c), C-peptide (CP), lipid profiles, inflammatory markers, fecal short-chain fatty acids (SCFAs), and tight junction protein expression in colonic tissues. Results: High-dose CPCM significantly increased BW by 22.2% (p < 0.05) and reduced FBG by 6.5 mmol/L (p < 0.001). The OGTT AUC decreased by 40.1% (p < 0.001), and HbA1c levels fell by 22.9% (p < 0.01). CP levels rose by 21.8% (p < 0.05). Lipid profiles improved: TC decreased by 40.0%, TG by 17.1%, and LDL-C by 30.4% (all p < 0.001). Fecal SCFAs, including acetate (75.4%, p < 0.001), methyl acetate (18.9%, p < 0.05), and butyrate (289.9%, p < 0.001), increased, with total SCFAs rising by 89.7% (p < 0.001). Inflammatory markers IL-1β (12.7%, p < 0.01), TNF-α (16.7%, p < 0.05), and IL-6 (17.3%, p < 0.01) were significantly reduced. Tight junction protein expression (ZO-1, occludin, claudin-1) and mucin (MUC2) in colonic tissues increased (p < 0.05). CPCM treatment also reduced serum total bile acids by 24.9%, while hepatic and fecal bile acids increased by 114.0% and 37.8% (all p < 0.001). CPCM lowered serum DAO, D-lactate, and LPS levels (all p < 0.001). mRNA levels of TGR5 and CYP7A1 in the liver, and TGR5 and FXR in the colon, were markedly elevated (all p < 0.001). Histological examinations revealed reduced pancreatic inflammation and hepatic steatosis, with restored colonic structure. Conclusion: CPCM treatment significantly improved metabolic dysregulation in the T2DM rat model, reducing blood glucose and lipid levels, enhancing intestinal barrier function, and increasing insulin secretion. These findings highlight the therapeutic potential of CPCM in T2DM management and probiotics' role in metabolic health. [ABSTRACT FROM AUTHOR]

BACKGROUND: Depression is a common psychological disorder, and traditional therapeutic drugs often result in side effects such as emesis, dry mouth, headache, dysentery and constipation. Probiotics and goat milk have garnered widespread attention for their ability to modulate immune function and regulate the endocrine system, and for their anti‐inflammatory effects. In this work, the effects of Tibetan goat kefir on the behavior, immune status, neuroendocrine response and gut microbiological composition of chronic unpredictable mild stress (CUMS) mouse models were evaluated. RESULTS: The results indicated that Tibetan kefir goat milk significantly alleviated behavioral despair in mice. Furthermore, the results demonstrated that Tibetan kefir goat milk mitigated the inflammatory response in the mice and moderated the hyperactivity of the hypothalamic–pituitary–adrenal axis and the expression of brain‐derived neurotrophic factor. Meanwhile, chronic stress‐induced gut microbial abnormalities were restored. In addition, the correlation between gut microbiota and nervous system was evaluated. CONCLUSION: These results explained the potential mechanism of Tibetan kefir in the antidepressant effect on the CUMS model and enriched diets for depressed patients. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Indonesia is a country with a rich array of traditional meals renowned for their health benefits and potential to serve as functional foods, including dadih. Several studies have shown that dadih is a traditional fermented product from Indonesia, with various culinary applications. In addition, it is typically produced from fermented buffalo milk, which forms an unchanged or broken lump when fermented at room temperature. This product is also widely consumed by the Minangkabau ethnic group in Central Sumatra (nowadays known as the provinces of West Sumatra, Riau, Kepulauan Riau, and Jambi), holding a significant position in their culinary practices. Dadih is often traditionally processed through spontaneous fermentation in bamboo containers without the need for additional inoculation with buffalo milk. The indigenous dadih lactic acid bacteria has been evaluated to have several advantages, including immunomodulatory, antioxidant, antimutagenic, hypocholesterolemic, and antimicrobial properties, by various mechanisms. In addition, this product offers significant nutritional content, promoting digestive health and enhancing the body's resilience. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Streptococcus (S.) thermophilus and Lactobacillus (L.) delbrueckii ssp. bulgaricus are widely used as a combined starter culture for milk fermentation, often at temperatures of 37°C and 42°C. To investigate the metabolic interplay between these 2 species during the fermentation process, this study examined the growth and fermentation characteristics of different S. thermophilus strains cocultured with L. delbrueckii ssp. bulgaricus ND02 at these 2 temperature conditions. Gas chromatography–ion mobility spectrometry metabolomics was employed to analyze changes in the milk metabolome during 3 key fermentation stages: initiation (F0, pH 6.50 ± 0.02), curdling (F1, pH 5.20 ± 0.02), and endpoint (F2, pH 4.50 ± 0.02). The results showed that 42°C fermentation promoted rapid bacterial growth, with significantly reduced fermentation time compared with 37°C. Interestingly, 37°C fermentation favored the enrichment of volatile fatty acids like 2-methylpropanoic acid, 3-methylbutanoic acid, and ethyl acetate. In contrast, 42°C fermentation led to increased levels of ketones such as acetone, 2-hexanone, 2-pentanone, and 2-heptanone. Sensory evaluation indicated that the 42°C fermented milk had higher overall scores. Discriminatory flavor metabolites were more abundant during the later fermentation stage (F1 to F2), while the underlying metabolic pathways became increasingly active. These findings provide insights into the dynamic changes in volatile metabolite profiles of fermented milk produced under different temperature and time conditions using varied starter culture combinations. The results are valuable for optimizing dairy fermentation processes and product quality. [Display omitted] [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. This study aimed to investigate the interaction between Lactobacillus helveticus H9 (H9) and Bifidobacterium animalis ssp. lactis Probio-M8 (M8) through metabolomics analysis, focusing on understanding how co-culturing these strains can enhance bacterial growth and metabolism, thereby shortening the fermentation cycle and improving efficiency. The H9 and M8 strains were cultured individually and in combination (1:1 ratio) in milk. The fermented milk metabolomes were analyzed using solid-phase microextraction-gas chromatography-mass spectrometry. In the dual-strain fermentation, the M8 strain exhibited a 2.33-fold increase in viable bacterial count compared with single-strain fermentation. Additionally, the dual-strain fermentation resulted in greater metabolite abundance and diversity. Notably, the dual-strain fermented milk showed significantly elevated levels of metabolites, including 5-methyl-2-hexanone, (E)-3-octen-2-one, acetic acid, alanine, and 3-hydroxy-butanal. Our results demonstrated that co-culturing the M8 and H9 strains accelerated growth and fermentation efficiency. This enhancement effect is likely attributed to the strong proteolytic ability of the H9 strain, which hydrolyzes casein to produce small molecular peptides, alanine, tyrosine, and other growth-promoting factors. The insights gained from this study have significant implications for probiotics and the dairy industry, potentially leading to shorter fermentation cycles, enhanced cost-effectiveness, and improved nutritional and functional properties of future fermented milk products. Additionally, these findings may contribute to advancements in probiotic research and applications. [ABSTRACT FROM AUTHOR]

This study investigates the development and quality assessment of a lemongrass-based kefir beverage fermented with milk kefir starter cultures. Lemongrass powder was incorporated at concentrations ranging from 0 to 2.25 %. The results revealed that the optimal concentration of 1.00 % significantly enhanced sensory attributes, including flavor and overall acceptability, with scores of 8.44±0.05 and 8.15±0.18, respectively, compared to the control scores of 7.04±0.08 and 7.90±0.10. During a 16th day storage period, the kefir beverage exhibited increased acidity from 0.32 % (control) to 0.58 % (2.25 % lemongrass) and a decrease in pH from 7.21 (control) to 4.27 (2.25 % lemongrass). Total soluble solids (TSS) increased from 15.70±0.47°Brix to 22.62±0.52°Brix as lemongrass concentration rose. Antioxidant activity, measured by DPPH radical scavenging, improved from 57.88±0.41 % (control) to 69.72±0.48 % (2.25 % lemongrass). Additionally, microbial analysis indicated that the viable counts of lactic acid bacteria (LAB) throughout the storage period, while yeast counts were sustained. These findings indicate that incorporating lemongrass powder into kefir enhances not only its nutritional profile but also its sensory appeal, making it a promising functional beverage option. Overall, this research contributes valuable insights into the potential applications of lemongrass in dairy-based functional foods. [Display omitted] Lemongrass-based kefir beverage • Lemongrass enhanced antioxidant activity and physicochemical properties. • 1.00 % lemongrass kefir had the highest sensory preference. • Kefir beverages maintained microbial viability for 16 days. • Lemongrass kefir potentially suitable for non-dairy consumers. • Kefir and lemongrass show promise for industrial applications. [ABSTRACT FROM AUTHOR]

Yogurt, a widely consumed fermented milk product, is known for its health benefits attributed to the presence of probiotic bacteria. This study explores the impact of starter cultures on the texture and microbiological quality of yogurt. The production involved two types of starter cultures: a commercial culture and an heirloom culture. Various parameters, including chemical analysis of raw milk, yogurt production steps, texture parameter analysis, syneresis, water holding capacity, and microbial analysis, were examined. Statistical analysis was performed to indicate the effect of the type of culture on the production of yogurt. Results indicated that the physicochemical analysis of raw cow milk revealed parameters within recommended quality standards. Significant differences in hardness, gumminess, chewiness, resilience, and syneresis between commercial and heirloom yogurts were found. Microbiological analysis demonstrated higher Lactic acid bacteria counts in commercial yogurt compared to heirloom yogurt. The study provides insights into the influence of starter cultures on textural and microbiological characteristics, emphasizing the importance of standardized production methods for consistent yogurt quality. [ABSTRACT FROM AUTHOR]

Fermented dairy products have been studied for their physiological functions, particularly their antioxidant properties. Dadih is a traditional Indonesian fermented dairy product produced from buffalo milk and prepared in bamboo tubes that exhibit functional properties. Compared to cow milk, goat milk has gained more attention for dadih production due to its low allergen count and ease of digestion. In our previous study, we identified the dipeptide glycine‐methionine (Gly‐Met) generated from goat milk dadih as a novel antioxidant peptide. This study aimed to investigate the antiaging effects of Gly‐Met in Caenorhabditis elegans using an in vivo model. Initially, the effective concentration (EC50) was determined and Gly‐Met exhibited an effective antioxidant activity value of 0.96 mg/mL. Our results demonstrated that Gly‐Met significantly extended the mean lifespan, enhanced resistance to oxidative stress, and reduced reactive oxygen species (ROS) accumulation in C. elegans. Furthermore, the mRNA expression of Nsy-1, Sek-1, and Pmk-1 that are the target genes of the p38 MAPK signaling pathway was upregulated in C. elegans. Subsequently, Skn-1 and Gcs-1 expression levels were significantly upregulated. Activation of SKN‐1 target genes may be modulated by the p38 MAPK signaling pathway. Our study revealed that Gly‐Met, an antioxidative peptide identified in goat milk dadih, may contribute to antiaging effects through the SKN‐1/Nrf2 signaling pathway in C. elegans. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Purpose: Brown fermented milk has become more popular with consumers due to its high nutritional value, creamy texture, delicious caramel flavor, and brownish color. Brown yoghurt (BY), made from buffalo milk fortified with probiotic bacteria was evaluated as an innovative functional dairy product. Methods: Standardized buffalo milk with a 1:1 protein/fat ratio was homogenized and browned at 97 ± 1 °C for 4 h. At 42 °C, it was inoculated with a 2.0% mixed starter culture and then divided into 4 portions. Bifidobacterium bifidum NRRL B-41410 and Lacticaseibacillus rhamnosus NRRL B-442, as probiotic bacteria, were added individually or in combination at a rate of 1.0% to create three treatments. The last portion without probiotics was served as a control BY. Results: B. bifidum showed the highest viable counts when added alone or in combination with L. rhamnosus, particularly on days 7 and 15. However, the addition of B. bifidum did not improve the physical and sensory properties of the BY, which were similar to those of the control. Adding L. rhamnosus, either alone (T3) or in combination with B. bifidum (T4), greatly improved the viscosity, hardness, flavor compounds, and sensory scores of the BY. The antioxidant activity against DPPH and ABTS radicals was also significantly enhanced. T3 and T4 also had a thicker body, a smoother and creamier texture, and a light caramel taste combined with a pleasant sour taste. Hydroxymethylfurfural (HMF) concentration in BY was affected slightly by bacteria strains and storage time. Conclusions: Standardized buffalo milk fortified with L. rhamnosus alone or in combination with B. bifidum can produce a higher-quality BY that is more acceptable as an innovative functional dairy product. [ABSTRACT FROM AUTHOR]

Background: When assessing the genotoxicity of substances containing probiotic candidates, such as lactic acid-producing bacteria, using the in vitro micronucleus test (MNT), bacterial growth in the test medium may reduce the pH of the medium. The low medium pH is known to induce cytotoxicity and false-positive results. In the TK6 cell system, it is difficult to completely remove the bacteria from the medium by washing post-treatment, leading to bacterial growth during the recovery period in the short-term treatment. In the present study, the low pH range yielding false positives in the TK6 cell MNT was investigated using media supplemented with acetic, lactic, or formic acids, which are non-genotoxic bacterial metabolites. Additionally, to suppress the bacterial growth during the recovery period using antibiotics, i.e., penicillin/streptomycin (P/S), gentamicin sulfate (GM), and amphotericin B (AP), the maximum applicable concentrations of them that did not affect TK6 cell growth or micronucleus induction were determined. Then, we conducted an MNT using a substance containing live lactic acid-producing bacteria to verify the effectiveness of the antibiotics. Results: Acetic, lactic, and formic acids induced micronuclei in TK6 cells (false positive) at an initial pH of ≤ 6.2 and ≤ 6.0 in 3 h treatment with and without S9 mix, respectively, and of ≤ 6.7 in the continuous treatment. Media supplemented with P/S, GM, and AP did not affect TK6 cell growth or micronucleated cell frequencies in the negative and positive controls ≤ 400 unit/mL-400 µg/mL, ≤ 250, and ≤ 20 µg/mL, respectively. In an MNT with fermented milk containing live lactic acid-producing bacteria, supplementation with P/S or GM to media for the recovery cultures suppressed the bacterial growth, decreasing pH, and cytotoxicity. Conclusion: This study revealed the low pH ranges yielding false positives in the TK6 cell MNT under short-term and continuous treatment conditions. These values will serve as references for interpreting the biological relevance of results. Under short-term treatment, optimal antibiotic supplementation in recovery cultures suppressed bacterial growth in the test substance and prevented the decrease in pH that could yield false positives. This approach might be useful for evaluating the genotoxicity of test substances containing probiotic candidates using the MNT. [ABSTRACT FROM AUTHOR]

This study investigated the effects of three different single-strain probiotics Lactiplantibacillus plantarum XD117, Lacticaseibacillus paracasei LC-37, and Lacticaseibacillus rhamnosus LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of α-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics. [ABSTRACT FROM AUTHOR]

With the increasing demand of health promoting food products, formulations of yoghurts are changing more towards live probiotic starter culture milk fermentation and fortification with plant-based food ingredients to improve the flavour and nutrition composition. Synbiotic yoghurts fermented with probiotic microbes and fortified with prebiotic food ingredients have become very popular as functional foods due to their scientifically proven bioactive compounds that promote human gut health and alleviate dysbiosis. The aim of the current study therefore, was to assess the physiochemical, nutritional proximate composition and viability of probiotics in formulated yoghurt fortified with a novel purple-leaf tea (Camelias sinensis) puree that is rich in anthocyanins, bioactive polyphenols. Whole milk was fermented with probiotic starter culture (Lactobacillus acidophilus (LA-5), Bifidobacterium animalis subsp. lactis -ABT 5) from CH Hansens Limited. Subsequently, the yoghurt was fortified with a novel purple tea puree at the Food and Tea Science Workshop of Karatina University, Kenya. Proximate composition and physiochemical properties (pH and mineral salts profile) were analyzed both in the formulated probiotic yoghurt (PYFPT) and control yoghurt without the tea puree. The viability of the probiotic colony forming microbes was determined using the De Man, Rogosa and Sharpe (MRS) anaerobic bacteria selective culturing agar media. The pH results of PYFPT (4.24 ± 0.04) was not significantly different (p< 0.05) to that of the control yoghurt even after 28 days of refrigerated storage. However, proximate composition recorded significant differences except for the crude fiber content (0.01 ± 0.01 %). A higher percent moisture content and crude lipid was recorded in the control yoghurt (88.18±0.01 and (2.11 ± 0.02) than the PYFPT (78.14±0.04 and 1.33 ± 0.09). Inversely, higher percentage of crude protein, carbohydrates and crude mineral salts were recorded in the formulated PYFPT (7.96±0.27, 11.17±0.25; 0.81±) than control yoghurt (4.23±0.01, 5.44±0.04, 0.59±0.01). A profile of ash content of the added purple tea puree recorded 16 different mineral salts. The macro minerals were the major, with potassium recording the highest content (282 ppm), followed by sodium (121 ppm), magnesium (97.2 ppm) and calcium (96.4 ppm). The microbial anaerobic probiotic count (6.14 - 6.80 log CFU/ml) was not statistically and significantly different between the PYFPT and the control yoghurt after 28 days of refrigerated storage. In conclusion, the study demonstrated that it is feasible to formulate nutritious probiotic yoghurt fortified using purple-leaf tea puree with potential for commercialization. [ABSTRACT FROM AUTHOR]

In this study, two methods for assessing the purity of A2 fermented milk and β-casein genotypes in dairy cows were examined. The need for rapid and precise methods for herd screening and A2 milk quality control justified this study. Accordingly, an ELISA test was developed to identify β-casein A1 in fermented milk, and a commercial Lateral Flow Immunoassay (LFIA) was evaluated to determine A2A2 genotypes and the purity of A2 milk. The results demonstrated 100% sensitivity and specificity of the ELISA test in identifying β-casein A1. The LFIA test successfully identified A2A2 genotypes and confirmed the purity of A2 milk, with a minimum detectable contamination of 5% for raw milk and 10% for fermented milk. Both tests exhibited 100% sensitivity and specificity, resulting in positive and negative predictive values of 100%. The positive likelihood ratio was infinite, while the negative was zero, indicating a precise and reliable test with no false diagnoses. Compared to traditional genotyping, these methods proved to be more practical and showed potential for large-scale screening. It was concluded that ELISA and LFIA are valuable tools for ensuring the quality and authenticity of A2 milk, meeting the demands of producers and consumers for safe and healthy dairy products. [ABSTRACT FROM AUTHOR]

Fermented milk with probiotic bacteria is a functional food, and adding fruit can enhance its taste. Juçara, the fruit of the Euterpe edulis Martius palm tree, is known for its natural antioxidant properties. This study aimed to assess the antioxidant capacity of milk fermented by Limosilactobacillus reuteri LR92 with juçara pulp (JFM) over 30 days of storage at 4 °C and its protective effect on probiotic cells against reactive oxygen species (ROS). Phenolic compounds and antioxidant activities were measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays during storage. The resistance of L. reuteri to hydrogen peroxide, superoxide anions, and hydroxyl radicals was also tested. The results indicated that JFM maintained stability in its composition, except for color, which showed reduced brightness by the end of the 30 days. Although antioxidant activity measured by DPPH and FRAP decreased (83.92–67.03 µmol TEAC.g−1 and 1185.64–830 g TEAC.100 g.mL−1, respectively), it remained higher than the control (21.90–24.50 µmol TEAC.g−1 and 235.77–229.87 g TEAC.100 g.mL−1, respectively). Phenolic content remained consistent. In addition, juçara pulp significantly protected L. reuteri cells from ROS. Therefore, juçara-enriched fermented milk not only improved antioxidant properties but also shielded probiotics from oxidative stress, highlighting its potential as a functional food with added health benefits. [ABSTRACT FROM AUTHOR]

Different percentages of jujube yrup (0%, 3%, 6% and 9%) were incorporated into yak milk and fermented using the fermenting agent YF‐L922. The quality characteristics and antioxidant activity of the resulting yogurt were evaluated at days 0, 7, 14, 21 and 28. The results indicated that the pH and acidity of the yogurt were not significantly influenced by the varying additions of jujube syrup during storage (p > 0.05). However, the addition of jujube syrup significantly reduced the water‐holding capacity of the yogurt (p < 0.05). Furthermore, the levels of jujube syrup were significantly and positively correlated with both antioxidant activity and free radical scavenging ability (p < 0.05). The live bacterial count of the yogurt decreased significantly by day 28, although the count of live lactic acid bacteria remained above 106 CFU/mL. Notably, yak yogurt with a 3% addition of jujube syrup achieved a favorable sensory score. The incorporation of jujube syrup resulted in a firmer texture and a more porous microstructure, demonstrating a higher degree of syneresis. Additionally, the inclusion of jujube syrup substantially diminished the animalic odor associated with yak milk, improved flavor acceptability and enhanced the antioxidative properties of yak yogurt. Therefore, yak yogurt augmented with jujube syrup represents a novel product with high nutritional value. [ABSTRACT FROM AUTHOR]

Whole-genome sequencing was carried out, and the main characteristics of the genomes of three new strains of L. lactis AM1, MA1, and dlA, isolated from fermented milk and cereal grain products of South Africa and Russia, were established. The dual approach of in vitro and in silico analysis used in this work allowed us to assess more fully the bacteriocinogenic potential and antibiotic resistance of L. lactis strains. It was shown that L. lactis AM1 and dlA had an antagonistic effect against the test cultures of Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538. The growth retardation of E. coli and S. aureus after 48 hours of cocultivation was 65–75 and 30–50%, respectively. The L. lactis MA1 strain did not exhibit a significant antagonistic effect; the growth inhibition of E. coli and S. aureus was 13 and 26%, respectively. According to the results of in silico analysis using the BAGELv4.0 service, gene clusters of class IId lactococcin-like bacteriocins were found in the genomes of all three strains. In the genomes of the dlA and AM1 strains, the sactipeptide cluster, a class I bacteriocin, is additionally annotated. In silico analysis of the L. lactis genomes showed the absence of transmissible antibiotic resistance genes, and all three strains showed a phenotype susceptible to the main classes of clinically relevant antibiotics (ampicillin, streptomycin, kanamycin, gentamicin, erythromycin, clindamycin, vancomycin, tetracycline, and chloramphenicol). Taken together, the results provide valuable information about the intraspecific diversity of L. lactis and indicate the promise of using new strains as starter cultures and biopreservatives. [ABSTRACT FROM AUTHOR]

Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75–78% reduction in HCB content was observed, with L. plantarum showing greater efficiency in reducing hexachlorobenzene levels than L. rhamnosus. (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus can lower hexachlorobenzene levels in fermented products [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Fermented milk beverages have been known for years and are characterized by excellent health-promoting properties. Therefore, consumer attention has been drawn to this product type in recent years. In the presented research, the technology of production in laboratory and industrial scales of controlled fermentation of whey beverages containing sweet or sour organic cow or goat whey, with the addition of organic fruit juices (apple, blackcurrant, or Kamchatka berry juice), are described. Food production on a laboratory scale involves small-batch processes designed for experimentation and refinement, often with precise control over variables and conditions. In contrast, industrial-scale food production in enterprises focuses on large-volume output with an emphasis on efficiency, consistency, and adherence to regulatory standards for mass consumption. This study examined the amino acid content and nutritional value of the obtained products. Tests were carried out on fermented whey drinks' microbiology and antioxidant properties. Significance was determined using ANOVA; each prepared drink was characterized by better antioxidant properties and nutritional values compared with products without juice addition. Microbiological examination proved that only 1 product was not fit for consumption according to the Polish norm. Using whey (goat or cow) as a base for a fermented beverage with enhanced health benefits is a positive step toward using products commonly regarded as waste. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Bioactive peptides produced via enzymatic hydrolysis have been widely investigated for their dipeptidyl peptidase-IV (DPP-IV) inhibitory properties. However, the deficit of studies on fermentation as a means to produce DPP-IV inhibitory peptides prompted us to draw a comparative study on DPP-IV inhibitory peptides generated from cow, camel, goat, and sheep milk using probiotic fermentation. Further, peptide identification, in silico molecular interactions with DPP-IV, and ensemble docking were performed. Results suggested that goat milk consistently exhibited greater degrees of hydrolysis than other milk types. Further, Pediococcus pentosaceus (PP-957) emerged as a potent probiotic, with significantly lower median inhibitory concentration values of DPP-IV, of 0.17, 0.12, and 0.25 µg/mL protein equivalents in fermented cow, camel, and goat milk, respectively. Overall, peptides (RPPPPVAM, CHNLDELKDTR, and VLSLSQPK) exhibited strong binding affinity, with binding energies of −9.31, −9.18, and −8.9 kcal/mol, respectively, suggesting their potential role as DPP-IV inhibitors. Overall, this study offers valuable information toward antidiabetic benefits of fermented milk products via inhibition of DPP-IV. [Display omitted] [ABSTRACT FROM AUTHOR]

Summary: In this work, the antihypertensive and antithrombotic activities of milk fermented with Lacticaseibacillus rhamnosus GG and Lactobacillus delbrueckii ssp. Bulgaricus NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for Lb. rhamnosus, 79.1% for L. delbrueckii and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for Lb. rhamnosus, 49.9% for L. delbrueckii and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria. [ABSTRACT FROM AUTHOR]

Summary: The objective was to evaluate the in vitro inhibition of enzymes related to neurodegeneration (prolyl endopeptidase, PEP; acetylcholinesterase, AChE; butyrylcholinesterase, BChE; lipoxygenase, LOX) and the antioxidant activity from fermented milks (FM) with Lactococcus and Lactobacillus spp. All FM presented antioxidant activity (ABTS and ORAC); however, FM with Lactococcus NRRL B‐50571 (FM‐571) presented higher (P < 0.05) oxidative haemolysis inhibition. Additionally, FM‐571 presented the lowest IC₅₀ for LOX (1.78 mg/mL), PEP (3.16 mg/mL), AChE (3.22 mg/mL) and BChE (2.14 mg/mL). Thus, FM‐571 was selected for in silico analysis for the prediction of binding sites of peptides present in this FM with enzymes active sites. Altogether, thirty peptides showed (P < 0.01) high binding potential to AChE, seventeen to BChE and LOX and sixteen to PEP. Thus, FM‐571 shows potential for the development of dairy products with potential neuroprotective effects. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Among the most accepted hypotheses that can explain the causes of aging, we found the theory of free radicals in Lactobacillus gasseri strains. We did screen the antioxidative properties of Lactobacillus gasseri strains isolated from fermented milk. The results showed the most resistant strains against hydrogen peroxide with excellent superoxide anion radicals scavenging capacity. The results were also supported by DPPH free radical scavenging ability. We also found the greatest ferrous chelation capacity (reaching 88%). The tested strains demonstrated anti-lipid peroxidation levels ranging between 30 and 66%. The results suggest that L.gasseri could be used as an effective antioxidant to fight against diseases related to oxidative stress. [ABSTRACT FROM AUTHOR]

African horned melon (AHM) (Cucumis metuliferus), indigenous to Kenya. It contains high polyphenol and antioxidant content, yet remains underutilized in food products. This study sought to increase the utilization of AHM by developing a supplemented milk product and evaluating the effects of sundried AHM powder on the physicochemical and sensory properties of the fermented milk product. The fermented milk was supplemented with three different forms of AHM powder: whole fruit, peel, and seed, at concentrations of 0.5%, 0.7%, and 1% w/v. Physicochemical parameters such as pH, total titratable acidity (TTA), syneresis, texture, and viscosity were measured, alongside sensory acceptability assessments. Statistical analysis demonstrated significant differences (p < 0.05) in physicochemical and sensory properties between the control (did not contain AHM) and supplemented samples, particularly at higher concentrations and extended storage periods. The inclusion of AHM powder markedly influenced the fermented milk's properties, with increased TTA and syneresis in samples with higher melon powder concentrations. TTA ranged between 0.32% and 0.46% among all samples during storage which were comparatively higher than the recommended values for fermented milk products at 0.3%. pH findings range was 4.22 and 4.58. The pH range between 4.2 and 4.6 is recommended by FDA for fermented milk. Syneresis were between 2% and 13%. Texture was between 1.24 and 3.95 N. Viscosity was between 1.67 and 3.87 cP. Sensory scores ranged from 8.00 to 2.67 during storage. Fruit seed powder (FSP1) recorded the lowest amount of pH. Control maintained a higher score in the sensory attributes. [ABSTRACT FROM AUTHOR]

Milk kefir is gaining popularity due to its high probiotic content. This study focuses on fortifying milk kefir with date syrup to enhance its sensory attributes, with the goal of encouraging consumption among the younger generation. Date syrup was added to milk kefir in specific proportions (2, 4, 6, 8, and 10% per 100 mL of milk). The selection of the most suitable percentage (10%, 74 °Bx) was determined based on sensory preferences indicated by the panellists. The newly developed fermented beverage underwent physicochemical and biochemical analyses over a 14-day fermentation period. Results revealed that the addition of date syrup led to a significant (P ≤ 0.001) decrease in pH and total soluble solids (TSS) content, accompanied by a noteworthy increase in total phenolic, flavonoids, condensed tannins contents and antioxidant activity (almost 2-fold). Liquid chromatography - heated electrospray ionisation - mass spectrometry (LC-HESI-MS/MS) results identified the presence of a newly formed and important antifungal compound, p -hydroxyphenyllactic acid (HPLA), showing a progressive increase in quantity during the fermentation process (13.8-fold on the 14th day of fermentation). Hence, the outcomes of this study offer compelling evidence that a novel category of functional beverage can be developed by employing milk kefir as an appropriate starter with the incorporation of date syrup. [ABSTRACT FROM AUTHOR]

Employing bibliometric methods, this study conducted a visual analysis of the fermented milk flavor research literature published between 2003 and 2023 in the Web of Science Core Collection and the China National Knowledge Infrastructure (CNKI) database. The analysis indicates that China (247 publications), Brazil (131 publications), Turkey, and the United States (each with 120 publications) are leading countries in this field. Internationally, the Egyptian Knowledge Bank (EKB) and the Inner Mongolia Agricultural University are pivotal and critical institutions, with close collaborative ties between them. Domestically, the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, the School of Food Science and Technology at Jiangnan University, the Junlebao Dairy Co., Ltd. in Shijiazhuang, and the College of Food Science and Technology at Yunnan Agricultural University form the core strength in the fermented milk flavor research field, yet collaboration among them is relatively sparse. Research hotspots primarily focus on lactic acid bacteria, flavor compounds, fermented milk processing technology, flavor evaluation, and quality and application. Future efforts should enhance inter-institutional and interdisciplinary collaboration, employing innovative technologies to develop fermented milk products of superior flavor and safety. [ABSTRACT FROM AUTHOR]

Breast cancer is the most frequently diagnosed and fatal cancer among women worldwide. Dairy protein-derived peptides and dairy products are important parts of the daily human diet and have shown promising activities in suppressing the proliferation, migration, and invasion of breast cancer cells, both in vitro and in vivo. Most of the review literature employs meta-analysis methods to explore the association between dairy intake and breast cancer risk. However, there is a lack of comprehensive summary regarding the anti-breast cancer properties of dairy protein-derived peptides, dairy products, and dairy protein-based nanoparticles as well as their underlying mechanisms of action. Therefore, the present study discussed the breast cancer inhibitory effects and mechanisms of active peptides derived from various dairy protein sources. Additionally, the characteristics, anti-breast cancer activities and active components of several types of dairy products, including fermented milk, yogurt and cheeses, were summarized. Furthermore, the preparation methods and therapeutic effects of various dairy protein-containing nanoparticle delivery systems for breast cancer therapy were briefly described. Lastly, this work also provided an overview of what is currently known about the anti-breast cancer effects of dairy products in clinical studies. Our review will be of interest to the development of natural anticancer drugs. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the inhibitory effect of lactic acid bacteria (LAB) isolated from fermented transition milk against Staphylococcus aureus from cows with mastitis adhered to teat cup rubber and stainless steel surfaces of cows. Transition milk, collected from multiparous Holstein cows, was fermented for 33 days. LAB were isolated based on their different colony morphologies on MRS agar and identified using MALDI-TOF MS analysis. The antagonistic activity was determined by the double-layer diffusion assay and the inhibition of S. aureus biofilms by LAB supernatant. Among the LAB isolates evaluated, Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lactobacillus rhamnosus, Enterococcus faecalis, and Enterococcus faecium were identified. Out of the fifteen LAB isolates, nine exhibited zones of inhibition ranging from 12.53 to 25.83 mm against two strains of S. aureus. Lower concentrations of both S. aureus strains adhered to stainless steel and rubber coupons were detected after 20 min of contact with the supernatants of three selected LAB when compared to the control. These findings suggest that the metabolites produced by the selected LAB could potentially be used as an alternative method to inhibit and control antimicrobial-resistant S. aureus strains, as well as reduce their biofilm formation. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Consumers require fermented milk that possesses constipation‐relieving functions. To cater to the ‘natural and additive‐free’ consumption habit, this study is dedicated to developing probiotic fermented milk with constipation‐relief effects. Previously, we isolated two Lactobacillus strains, Lactobacillus MWLp‐12 and Lactobacillus MWLf‐4, from breast milk. This study evaluated the efficacy of these strains and their fermented milk in alleviating constipation in a Balb/c mouse model of constipation. The evaluation criteria included fecal water content, time for first black feces expulsion and propulsion rate of the small intestine. The mechanisms of constipation relief were investigated using gastrointestinal regulatory peptides, colonic tissue pathology, short‐chain fatty acid levels and gut microbiota analyses.Fecal water content, time for first black feces expulsion and small intestine propulsion rate indicated that both MWLp‐12 and MWLf‐4, as well as their fermented milk, could alleviate constipation in mice. Fermented milk exhibited superior effectiveness for relieving constipation compared to that of the strains alone. The results related to gastrointestinal regulatory peptides and short‐chain fatty acids suggest that the mechanisms of constipation relief by the strains and their fermented milk may involve increased levels of 5‐hydroxytryptamine and substance P in the mouse serum, higher concentrations of short‐chain fatty acids in the intestines and decreased vasoactive intestinal peptide levels in the serum.MWLp‐12, MWLf‐4 and fermented milk relieve constipation in mice. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Food allergies have emerged as a pressing health concern in recent years, largely due to food resources and environmental changes. Dairy products fermented by lactic acid bacteria play an essential role in mitigating allergic diseases. Lactic acid bacteria have been found to possess a distinctive proteolytic system comprising a cell envelope protease (CEP), transporter system, and intracellular peptidase. Studying the impact of different Lactobacillus proteolytic systems on the destruction of milk allergen epitopes and their potential to alleviate allergy symptoms by releasing peptides containing immune regulatory properties is a valuable and auspicious research approach. This paper summarizes the proteolytic systems of different species of lactic acid bacteria, especially the correlation between CEPs and the epitopes from milk allergens. Furthermore, the mechanism of immunomodulatory peptide release was also concluded. Finally, further research on the proteolytic system of lactic acid bacteria will provide additional clinical evidence for the possible treatment and/or prevention of allergic diseases with specific fermented milk/dairy products in the future. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a 21-day period at 4 °C. FCM was prepared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis (control), as well as with three different Lactobacillus starter cultures individually: Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactiplantibacillus plantarum, in co-cultures with S. thermophilus and L. delbrueckii subsp. lactis. The findings indicated that FCM with L. rhamnosus experienced the most significant pH decrease (p < 0.05) throughout the storage period. L. plantarum-FCM maintained the highest VCC (p < 0.05) compared with the other samples. Additionally, all three Lactobacillus strains showed significantly higher (p < 0.05) DPPH radical scavenging and FRAP compared with the control by the end of the storage. However, L. casei exhibited the greatest FIC activity. Among the samples, L. plantarum was rated highest in taste, flavor, and overall preference. In conclusion, the incorporation of these Lactobacillus strains into camel milk during fermentation improved bacterial viability, enhanced antioxidant properties, and boosted sensory qualities, especially for flavor and texture, positioning it as a promising functional food product. [ABSTRACT FROM AUTHOR]

Endogenous benzoic acid causes detrimental effects on public health, but the underlying mechanisms often remain elusive. Benzoic acid (0.00-40.00 mg L-1) was detected from sixty fermented goat milk samples in six replicates, indicating the existence of endogenous benzoic acid. Herein, we investigated the effects of benzoic acid on the variations of metabolome and proteome signatures in fermented goat milk via integrative metabolomics (LOQ 2.39-98.98 µg L-1) and proteomics approach based on UHPLC-Q-Orbitrap HRMS. Explicitly, benzoic acid reduced the content of taurine (7.06-4.80 mg L-1) and hypotaurine (3.86-1.74 mg L-1) due to a significant decrease in the levels of glutamate decarboxylase 1 by benzoic acid. The reduction in lactose (7.13-5.31 mg L-1) and d -galactose (4.39-3.37 mg L-1) content was related to the decrease in αl-actalbumin and β-galactosidase levels, respectively, in fermented goat milk containing 40.00 mg L-1 benzoic acid. Meanwhile, the levels of maltose (22.84-16.53 mg L-1) and raffinose (4.19-3.10 mg L-1) progressively decreased with increasing benzoic acid concentrations (0.00-40.00 mg L-1), which had detrimental effects on the nutritional quality of fermented goat milk. Additionally, the concentration of benzoic acid and fermentation temperature are the most important factors to control the loss of nutrients in fermented dairy products. [ABSTRACT FROM AUTHOR]

Vitamin K2, also known as menaquinone, has become a significant research focus, particularly in fermented products. This study aims to investigate the content of menaquinone‐7 (MK‐7), an essential form of vitamin K, and other fat‐soluble vitamins (A, D, E) during the fermentation of various fermented milk products. The vitamin contents of six fermented milk products were analyzed: two yogurt samples (produced with commercial starter and probiotic starter), two kefir samples (produced with commercial starter and kefir grain), and milk fermented with Lactobacillus acidophilus or Bifidobacterium bifidum. Throughout the fermentation process, continuous pH monitoring was conducted, and fermentation was terminated based on pH levels. Fat‐soluble vitamins and vitamins K1, K2 were extracted from samples taken at specific fermentation periods and quantitatively determined using the reverse phase liquid chromatography (RPLC) method. The developed method was validated according to ICH guidelines. Simultaneously, the microbial content of the samples was analyzed. Among the fermented dairy products analyzed, the highest MK‐7 content (4.82 μg/100 g) was found in the kefir sample produced with kefir grain (KG). The diverse microorganisms in kefir grains necessitated detailed research to explain their role in this complex mechanism. In yogurt samples, the presence of L. acidophilus in the YB sample suggests that this bacterium may be responsible for the observed differences. This is supported by the LA sample, where production with L. acidophilus strain showed an increase from 0.97 to 1.70 at the 20th hour of fermentation. It was noted that the concentration of menaquinone‐7 increased throughout the fermentation period. Given the critical health effects of essential fat‐soluble vitamins and MKs, determining their content in commonly consumed fermented dairy products and understanding the influence of starter cultures, which are potential probiotics, on vitamin production underscores the importance of this research. It is important to highlight the potential of fermented products in nutritional recommendations. [ABSTRACT FROM AUTHOR]

Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including Lactococcus strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. Lactococcus strains showed significant differences in cholesterol binding between the two environments, highlighting the limitations of relying solely on laboratory testing. Yeast cultures also exhibited greater cholesterol binding in their native broths, but their survival was limited in digestive models. Our findings suggest that effective probiotic formulations should prioritize strains with high cholesterol-binding capacity and robust survival rates throughout the digestive tract. This study provides valuable insights for future research on the mechanisms behind these functionalities and the potential of kefir yeast strains for use in human digestive models. Our results can be used to inform the development of improved probiotic formulations for cholesterol management. [ABSTRACT FROM AUTHOR]

Yoghurts are the most popular fermented dairy products. Consumer attention is directed towards products containing inputs that enrich the product with bioactive substances. The growing interest in the Cannabis sativa L. plant has resulted in the development of a market for hemp products. The main aim of this research work was to determine the effect of the lactic fermentation process on the stability of cannabinoids in fermented milk beverages containing hemp inputs (hemp oil, dried hemp, ethanolic hemp extract) at 0.5, 1 and 2% (w/v). The effect of the type of hemp input on the technological process (i.e., pH value, viability of LAB during 28 days of storage) was also checked and the sensory quality of the prepared samples was evaluated. It was shown that the choice of type/form and amount of hemp addition influenced the final cannabinoid content of the product after fermentation and post-fermentation, but no effect on the survival of yoghurt bacteria or pH changes during storage was confirmed. Fermented milk drinks containing hemp oil had the highest cannabinoid content. The QDA results of the sensory evaluation of the yoghurts show that the most acceptable product in terms of overall quality is the yoghurt containing 0.5% hemp extract and 2% hemp oil. [ABSTRACT FROM AUTHOR]