Magnetic treatment of microorganisms in the food industry DOI Open Access
Leonardo Mesa Torres,

Alejandro Alberto Bordelois Cayamo,

Yarindra Mesa Mariño

et al.

Physics & Astronomy International Journal, Journal Year: 2024, Volume and Issue: 8(3), P. 138 - 141

Published: July 25, 2024

At present, the magnetic treatment of microorganisms in food industry is gaining more popularity. The aim this work lies design and construction a device, which consists system, formed by permanent magnets rectangular shape, are distributed confined non-ferromagnetic, annular structure; that contributes: to growth lactic acid bacteria (LAB), pH, acidity, morphology cells, symbiotic relationship with an increase cell concentration viability yogurt culture 96%, maintaining parameters quality final product.

Language: Английский

Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation DOI Creative Commons
Helena María André Bolini, Flavio Cardello, Alessandra Cazelatto de Medeiros

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 130 - 130

Published: Jan. 5, 2025

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

Language: Английский

Citations

2
Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits DOI Creative Commons

Nazanin Abbaspour

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100468 - 100468

Published: Aug. 9, 2024

Given the environmental, ethical, and food security challenges posed by conventional agriculture animal husbandry, transition towards sustainable systems is essential. Plant-based foods, especially those enhanced fermentation, present a viable solution. Fermentation reduces ecological footprint, aligns with ethical standards, enhances plant-based proteins' nutritional value sensory attributes, offering credible alternative to products. This paper explores fermentation's transformative role in developing meats, dairy, protein alternatives, emphasizing its benefits, including improved gut health through probiotics prebiotics. It also addresses such as producing undesirable by-products, potential risks, increased costs associated fermentation. Detailed examinations of specific fermentation processes—alcoholic, lactic acid, acetic propionic butyric acid—and their impact on enhancing value, digestibility, flavor foods are presented. Case studies from pioneering companies demonstrate technologies' practical applications market potential. Lastly, discusses future opportunities scaling up processes incorporating advanced biotechnological techniques further enhance sustainability outcomes.

Language: Английский

Citations

15
Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review DOI Creative Commons
Ricardo H. Hernández‐Figueroa, Aurelio López‐Malo, Emma Mani‐López

et al.

Sustainable Food Technology, Journal Year: 2024, Volume and Issue: 2(2), P. 292 - 306

Published: Jan. 1, 2024

Fermentates are complex mixtures containing inactivated or viable lactic acid bacteria, growth metabolites and compatible culture medium for food applications, representing a practical cost-effective alternative to cell-free supernatants.

Language: Английский

Citations

13
Antibacterial potential of lactic acid bacteria isolated from raw cow milk in Sylhet district, Bangladesh: A molecular approach DOI Creative Commons
M. Asha, Md. Shahidur Rahman Chowdhury, Hemayet Hossain

et al.

Veterinary Medicine and Science, Journal Year: 2024, Volume and Issue: 10(3)

Published: April 24, 2024

Abstract Background The most prevalent probiotic bacterium employed in the food industry is Lactobacillus because it can produce metabolites with antibacterial capabilities and exhibits hostility towards infections microorganisms that cause spoilage. Aim This study set out to identify naturally occurring plantaricin (pln EF) coding genes raw cow milk assess potency of isolated isolates. Methods Following enrichment De Man, Rogosa Sharpe (MRS) broth, single colonies were isolated, pure obtained by streaking on MRS agar. 16S rRNA gene was amplified using polymerase chain reaction (PCR) confirm cultural positivity all Additionally, presence verified targeting pln EF through PCR. Outcome Out 166 specimens acquired from cows, 153 (91.17%; CI: 86.98–95.76) identified as positive for both culture biochemical screening. Subsequently, 121 (72.89%; 65.46–79.49) isolates affirmed harbour PCR analysis. Within this subset, 6 (4.96%; 1.84–10.48) found possess plnEF gene. When exposed isolates, Salmonella Typhimurium enterica displayed an average maximum zone inhibition a diameter measuring 24 mm. In contrast, Escherichia coli exhibited minimum inhibition, featuring 11 demonstrated inhibitory zones against Staphylococcus aureus, Klebsiella pneumoniae oxytoca , 14, 22 19 mm, respectively. Clinical significance Lactic acid bacteria, particularly Lactobacilli, are plentiful broad‐spectrum properties.

Language: Английский

Citations

13
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits DOI Creative Commons
Yeonhee Pyo, Ki Han Kwon,

Yeon Ja Jung

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(15), P. 2386 - 2386

Published: July 28, 2024

Fermented foods can provide many benefits to our health. These are created by the action of microorganisms and help support digestive health immune system. include yogurt,

Language: Английский

Citations

10
The Application of Protective Cultures in Cheese: A Review DOI Creative Commons
Τhomas Bintsis, Photis Papademas

Fermentation, Journal Year: 2024, Volume and Issue: 10(3), P. 117 - 117

Published: Feb. 20, 2024

A number of non-thermal preservation strategies have been adopted from the dairy industry to improve cheese quality and safety. The application lactic acid bacteria cultures that produce bacteriocins has extensively studied as a means bio-preservation. However, purified bio-protective agent is limited in cheese. protective another strategy, aim current review provide an overview commercial autochthonous adjunct on bio-protection cheese; both public health spoilage aspects are considered.

Language: Английский

Citations

6
Unveiling the Potential of Lactic Acid Bacteria from Serbian Goat Cheese DOI Creative Commons
Mirjana Grujović, Katarina Marković,

Susana Morais

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(13), P. 2065 - 2065

Published: June 28, 2024

This study aimed to unleash the potential of indigenous lactic acid bacteria (LAB) originating from traditionally made Serbian goat cheese. Following isolation and identification LAB, safety aspects isolates were evaluated through tests for hemolytic activity antibiotic sensitivity. The selected then tested various technological properties, including growth in methylene blue, proteolytic activity, acidification, curd formation ability both pure enriched milk, diacetyl production, antagonistic against other biofilm ability. results indicated that Lactococcus spp., Lacticaseibacillus Lactiplantibacillus spp. did not exhibit α or β hemolysis, while enterococci displayed hemolysis. A higher number demonstrated sensitivity ampicillin, tetracycline, streptomycin, gentamicin vancomycin was strain-dependent. Based on evaluation paracasei M-1 plantarum C7-7, C7-8, C14-5 showed promising characteristics. Additionally, lactis subsp. strains C0-14 C21-8 emerged as candidates with notable properties. Notably, certain LAB properties profiles. These characteristics make them suitable use starter adjunct cultures goat’s milk cheese potentially enhancing quality well hygiene practices among small-scale dairy producers.

Language: Английский

Citations

4
Biopreservation of fruits and vegetables using postbiotics DOI

Nashath Kalangadan,

Manali Manik Patil,

Addagada Rama Krishna

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 625 - 655

Published: Jan. 1, 2025

Language: Английский

Citations

0
Zero Hunger: Food and Dairy Packaging Preservation DOI

Duyi Samyor,

Ashok Kumar Yadav

Food engineering series, Journal Year: 2025, Volume and Issue: unknown, P. 261 - 293

Published: Jan. 1, 2025

Language: Английский

Citations

0
From probiotic fermentation to functional drinks: a review on fruit juices with lactic acid bacteria and prebiotics DOI

Nurhazwani Sa’aid,

Joo Shun Tan

Preparative Biochemistry & Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 20

Published: Feb. 19, 2025

In recent years, the demand for probiotic beverages has surged, with dairy products traditionally serving as primary sources of probiotics. However, many consumers face health issues such lactose intolerance, milk allergies, and high cholesterol, which prevent them from consuming products. This led to exploration nondairy alternatives, particularly fruit juices, carriers Lactic acid bacteria (LAB) have been identified beneficial probiotics that can be incorporated into these beverages. The inclusion prebiotics, inulin galacto-oligosaccharides (GOS), in juices shown promise enhancing growth activity LAB, thereby creating functional support digestive health. Despite numerous studies on juice fermentation, there is limited data optimal pairing prebiotics develop stable, drinks. review underscores potential lactic fermentation integration highlighting necessity further research optimize combinations enhanced benefits improved beverage stability.

Language: Английский

Citations

0