Preparation of yogurt-flavored bases by mixed lactic acid bacteria with the addition of lipase

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period

Tea wine has garnered significant attention due to its unique fusion of tea and wine flavors, as well as its alleged health benefits. This study aimed to investigate the effects of various treatments on the physicochemical properties of tea wine, including viable cell counts, pH, acidity, total ester content, tea polyphenol content, and volatile flavoring substances during the storage period. The findings indicated that tea wine subjected to low-temperature plasma (LTPS) treatment exhibited superior quality maintenance and an enhanced tea polyphenol content compared to untreated, UV-treated, and HTHP-treated tea wine. Analysis of volatile compounds revealed that the LTPS group exhibited the highest relative content of alcohols and esters (89.72%) during storage, thereby enhancing the fruity and sweet aroma of the tea wine. This study provides a theoretical basis for the application of low-temperature plasma technology in the storage of tea wine.

Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon (Diospyros kaki) powder

This research paper focuses on enrichment of yoghurt containing probiotic Lactobacillus casei with persimmon (Diospyros kaki) powder in concentrations of 0 (Control) and then 0.5, 1.0, 1.5 and 2.0% (A-D respectively) and determination of some characteristics of the product during refrigerated storage for 21 d. Powder addition affected the color characteristics, textural properties, titratable acidity and water-holding capacity values. The viability of both yoghurt bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and L. casei increased proportionally to adding persimmon powder for all storage days. Furthermore, addition of fruit powder increased short-chain fatty acid and polyunsaturated fatty acid contents. According to sensory analysis results, sample D had the lowest scores from the panelists, whereas the Control together with samples B and C were the most liked yoghurts in terms of flavor characteristics. In terms of overall acceptability, all of the samples received scores over three points on a five-point scale throughout storage. This study indicates that persimmon powder enriched yoghurt is a good vehicle for L. casei and yoghurt bacteria with improved fatty acid profile and acceptable sensory characteristics.

Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies

In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as the health risks associated with high-fat diets have become increasingly apparent. Unfortunately, lowering the fat content in dairy products would reduce the flavor perception of fat. Fat-derived flavor compounds are the main contributor to appealing flavor among dairy products. However, the contribution of fat-derived flavor compounds remains underappreciated among the flavor improvement factors of RFDPs. Therefore, this review aims to summarize the flavor perception mechanism of fat and the profile of fat-derived flavor compounds in dairy products. Furthermore, the characteristics and influencing factors of flavor compound release are discussed. Based on the role of these flavor compounds, this review analyzed the current and potential flavor improvement strategies for RFDPs, including physical processing, lipolysis, microbial applications, and fat replacement. Overall, promoting the synthesis of milk fat characteristic flavor compounds in RFDPs and aligning the release properties of flavor compounds from the RFDPs with those of equivalent full-fat dairy products are two core strategies to improve the flavor of reduced-fat dairy products. In the future, better modulation of the behavior of flavor compounds by various methods is promising to replicate the flavor properties of fat in RFDPs and meet consumer sensory demands.

The effects of Trametes versicolor fermented Rosa roxburghii tratt and coix seed quild on the nutrition, sensory characteristics and physical and chemical parameters of yogurt

Trametes versicolor can produce aromatic flavor in growth and development, widely used in food fermentation. This study used a One-Factor-at-a-Time (OFAT) test and response surface analysis to study the optimum fermentation parameters of Rosa roxburghii tratt and coix seed yogurt by Trametes versicolor. The best fermentation process is as follows: skim milk powder 17 %, sucrose content 4 %, Rosa roxburghii tratt and coix seed liquid 36 %, fermentation temperature 39 °C, inoculum 2 %, strain ratio 2:1:1(LB12: BLH1: Q-1), fermentation time 9.5 h. Under this fermentation process, the sensory score was 82.11, the contents of vitamin C, GABA, and total live bacteria in this yogurt were 13.89, 2.58, and 1.02 times higher than in common yogurt. Correlation analyses showed a significant contribution of the leavening agent to the GABA content of yogurt. This study provides a foundation for producing Rosa roxburghii tratt and coix seed yogurt with high sensory and nutritional value.

Extracellular lipase production by Yarrowia lipolytica under magnetic fields

This study aimed at estimating cultivation conditions to enable Yarrowia lipolytica NNRL Y-1095 to produce extracellular lipase and at evaluating the influence of magnetic fields (MF) on the lipase production and on its catalytic conditions. Culture conditions of carbon sources and surfactant defined to produce extracellular lipase were 10 g L-1 glucose, 15 g L-1 olive oil and 2 g L-1 Triton X-100. The highest lipase activity (34.8 U mL-1) was reached after 144 h when MFs were applied from 72 to 144 h of culture. It corresponds to an increase of 287.5% by comparison with the highest lipase activity in the control culture. MF application from 72 to 144 h did not change the optimal temperature of lipase, which was 37 °C, by comparison with the control. However, the optimal pH of the control was 7.0 while the one of lipase produced with MF was 8.0. Findings highlighted that the presence of MFs led to increase in synthesis of lipase by Y. lipolytica, with changes in the catalytic profile. This is one of the first studies of MF application to Y. lipolytica NRRL Y-1095 cultures to produce lipase.

Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview

As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.

Lactiplantibacillus plantarum DMDL 9010 alleviates dextran sodium sulfate (DSS)-induced colitis and behavioral disorders by facilitating microbiota-gut-brain axis balance

Previous studies have found that probiotic supplements can ameliorate mental behavioral disorders. This study investigated the effects of Lactiplantibacillus plantarum DMDL 9010 (LP9010) intake on the depression-like behavior induced by dextran sodium sulfate (DSS) and its possible mechanism. Male C57BL/6N mice were fed with DSS to establish the model of ulcerative colitis. LP9010 intake reduced the DSS-induced inflammatory response, and repaired intestinal barrier damage, as well as lightened depression-like behavior. LP9010 supplementation also inhibited neuroinflammation by up-regulating the levels of neurotransmitters, especially 5-HT, NE, DA, and 5-HIAA. Moreover, the intake of LP9010 reorganized the gut microbiome by increasing the relative abundance of Bacteroidetes and Firmicutes, and decreasing the relative abundance of Proteobacteria and Verrucomicrobia. Furthermore, treatment with LP9010 increased the levels of short-chain fatty acids, such as butyric acid and propionic acid. In conclusion, LP9010 intake was a promising probiotic intervention strategy for the prevention of colitis-induced behavioral disorders through the microbiota-gut-brain axis.

The fatty acid profiles of the mixed fermented milk and its anti-inflammation properties in LPS-induced Raw 264.7 cell model

Increasing knowledge of probiotics has shown that co-cultures of probiotics can achieve better fermentation and beneficial effects, and adding LAB to fermented milk fat products can increase the production of...