Tags

Type your tag names separated by a space and hit enter

Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties.
Molecules. 2021 Jun 25; 26(13)M

Abstract

The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.

Links

PMC Free PDF

Authors+Show Affiliations

Elshaghabee FMF
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Abd El-Maksoud AA
Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Alharbi SA
Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
Alfarraj S
Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
Mohamed MSM
Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt.

MeSH

BifidobacteriumCultured Milk ProductsKluyveromycesLactobacillus acidophilusSaccharomyces cerevisiaeStreptococcus thermophilus

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34201949

Citation

Elshaghabee, Fouad M F., et al. "Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk With Heat-Treated Industrial Yeast Enhances Its Selected Properties." Molecules (Basel, Switzerland), vol. 26, no. 13, 2021.
Elshaghabee FMF, Abd El-Maksoud AA, Alharbi SA, et al. Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties. Molecules. 2021;26(13).
Elshaghabee, F. M. F., Abd El-Maksoud, A. A., Alharbi, S. A., Alfarraj, S., & Mohamed, M. S. M. (2021). Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties. Molecules (Basel, Switzerland), 26(13). https://doi.org/10.3390/molecules26133876
Elshaghabee FMF, et al. Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk With Heat-Treated Industrial Yeast Enhances Its Selected Properties. Molecules. 2021 Jun 25;26(13) PubMed PMID: 34201949.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties. AU - Elshaghabee,Fouad M F, AU - Abd El-Maksoud,Ahmed A, AU - Alharbi,Sulaiman Ali, AU - Alfarraj,Saleh, AU - Mohamed,Mahmoud S M, Y1 - 2021/06/25/ PY - 2021/04/26/received PY - 2021/06/18/revised PY - 2021/06/19/accepted PY - 2021/7/2/entrez PY - 2021/7/3/pubmed PY - 2021/7/15/medline KW - antioxidant capacity KW - bifidobacteria KW - heat-treated yeasts as nutrient KW - probiotics KW - viability JF - Molecules (Basel, Switzerland) JO - Molecules VL - 26 IS - 13 N2 - The improvement of milk dairy products' quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/34201949/Fortification_of_Acidophilus_bifidus_thermophilus__ABT__Fermented_Milk_with_Heat_Treated_Industrial_Yeast_Enhances_Its_Selected_Properties_ DB - PRIME DP - Unbound Medicine ER -