Administration of Bifidobacterium animalis Subsp. lactis BLa80 and Lactobacillus acidophilus LA85 Improved Hyperglycemia and Modulated Gut Microbiota in Type 2 Diabetic Mice

Probiotics and Antimicrobial Proteins, Год журнала: 2025, Номер unknown

Опубликована: Май 6, 2025

Язык: Английский

Safety evaluation of Weissella confusa SY628 and the effect of its fermentation on the taste and quality of soy yogurt

Frontiers in Microbiology, Год журнала: 2025, Номер 16

Опубликована: Май 14, 2025

In the global context, demand for sustainable protein sources is rising, spotlighting plant-based foods, especially legume products. Fermentation crucial in developing these as it reduces anti-nutritional factors and improves flavor. But available fermentation strains foods are limited. This study aims to address this knowledge gap by evaluating safety of Weissella confusa SY628 a strain its impact on quality characteristics soy yogurt. The evaluation W. demonstrated that possessed no hemolytic activity was sensitive variety antibiotics, biogenic amines were produced, suggesting an extremely low pathogenic risk. Furthermore, enhanced acid bile tolerance, indicative probiotic properties. yogurt conducted using three distinct organisms: SY628, commercial bacterial powder CHS, combined starter SYCHS composed two aforementioned organisms. physical, chemical properties taste samples measured. results group, after 21-day storage period, pH level 4.49, total acidity reached 76.77 °T, viable count 5.81 × 107 CFU/mL, indicating good stability. cohesiveness, viscosity, elasticity, modulus group found be significantly higher than those other groups, internal network structure stable. amino content determined 308.57 μg/g, with umami-tasting acids accounting 22.95%. fatty 1818.95 notably high polyunsaturated content, significant nutritional value. exhibited highest number key flavor components. Substances such 2,3-butanedione ROAV values, contributing rich profile. conclusion, co-fermentation bacteria improved overall yogurt, providing theoretical practical basis innovative development foods.

Язык: Английский

In vitro screening and identification of Lactobacilli with potential probiotic characteristics from breast milk and infant feces

Опубликована: Май 1, 2025

Язык: Английский