Shabbir Iqra, Al-Asmari Fahad, Saima Hafiza, Nadeem Muhammad Tahir, Ambreen Saadia, Kasankala Ladislaus Manaku, Khalid Muhammad Zubair, Rahim Muhammad Abdul, Özogul Fatih, Bartkiene Elena, Rocha João Miguel
Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan.
Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Microorganisms. 2023 Oct 9;11(10):2523. doi: 10.3390/microorganisms11102523.
A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely (Lc) and (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T), 1.5% (T), 2% (T), 2.5% (T), and 3% (T). The prepared Yakult samples were stored at 4 °C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant ( ≤ 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult's moisture content ranged from 84.25 ± 0.09 to 85.65 ± 0.13%, whereas with the Lr strain, it was from 84.24 ± 0.08 to 88.75 ± 0.13%. Protein levels reached their highest values with T (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend ( ≤ 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T), 1.5% (T), 2% (T), 2.5% (T), and 3% (T). The highest lactobacilli viable count of 8.69 ± 0.43 colony-forming units (CFU)/mL was observed with the T Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 ± 0.13%) was found with the T Lc drink on day 15, while the highest values for FRAP (4.86 ± 2.80 mmol Fe/L), TPC (5.97 ± 0.29 mg /mL), and TFC (3.59 ± 0.17 mg /mL) were found with the T Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 ± 0.17%) was noted with the T Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.
多种经乳酸菌发酵的食品在许多国家都是日常饮食的主食。将具有健康促进作用的益生菌添加到发酵乳制品中，会对人体健康产生深远影响。鉴于养乐多的健康益处，本研究旨在通过添加两种益生菌菌株，即嗜酸乳杆菌（Lc）和鼠李糖乳杆菌（Lr），开发一种类似养乐多的强化发酵脱脂牛奶饮品。对制备的饮品在各种参数方面进行了比较，包括其理化性质、近似化学成分、矿物质含量测定、微生物活菌计数、抗氧化活性和感官评价。每种菌株均采用五种不同浓度，包括1%（T1）、1.5%（T2）、2%（T3）、2.5%（T4）和3%（T5）。将制备的养乐多样品储存在4℃，并在第0、7、14、21和28天进行分析，以评估生化变化。研究结果表明，发酵剂浓度对pH值、水分和蛋白质含量有显著影响（P≤0.05），但对所开发产品的脂肪或灰分含量没有显著影响。使用Lc菌株时，养乐多的水分含量在84.25±0.09%至85.65±0.13%之间，而使用Lr菌株时，在84.24±0.08%至88.75±0.13%之间。蛋白质水平在T5（3%浓度）时达到最高值。由于发酵，所有处理的酸度均显著增加，随后pH呈下降趋势（P≤0.05）。与Lr相比，Lc处理的饮品在储存期间总可溶性固形物（TSS）含量下降，但碳水化合物的存在没有明显影响。含有Lc的饮品比含有Lr的养乐多质地更均匀，孔径更小。除铁含量呈上升趋势外，其他矿物质含量随着所使用的添加益生菌浓度（1%（T1）、1.5%（T2）、2%（T3）、2.5%（T4）和3%（T5））的增加而降低。在储存期结束时，含T5 Lr的饮品中乳酸菌活菌计数最高，为8.69±0.43菌落形成单位（CFU）/mL。关于饮品的储存稳定性，在第15天，含T5 Lc的饮品的DPPH值最高（88.75±0.13%），而在储存第28天，含T5 Lr的饮品的FRAP值最高（4.86±2.80 mmol Fe/L）、总酚含量（TPC）最高（5.97±0.29 mg /mL）和总黄酮含量（TFC）最高（3.59±0.17 mg /mL）。然而，在储存第一天，含T5 Lr的饮品的ABTS值最高（3.59±0.17%）。本研究结果证明，Lc和Lr可用于基于乳制品的发酵产品，并可在冷藏温度下储存。
