Malty compound-producing Lactococcus lactis subsp. lactis biovar. diacetylactis strain INF-DM1, originally isolated from naturally fermented milk in Zimbabwe was used to prepare fermented milk from ordinary milk, milk enriched with 2.5% (w/v) skimmed milk powder and by 2.5% (w/v) increase in dry matter by ultrafiltration. Inoculated milk was incubated at 22, 30 and 37 degrees C. Analyses were made after 0, 9, 18 and 24 h incubation and also after 24 h incubation followed by storage for one week at 4 degrees C. Samples were analysed for volatile compounds including malty compounds and for organic acids, pH and log cfu/g. All samples were also judged for sensory attributes. Products made from enriched milks showed increased viscosity which was most marked in ultrafiltrated milk incubated at 30 and 37 degrees C. The levels of certain compounds (lactic acid, citrate and diacetyl) were significantly affected by milk type. Incubation temperature had a significant effect on starter growth rate and the rate of production and amount of the malty compounds, lactate, diacetyl, ethanol, acetoin and acetaldehyde. 3-Methyl butanal concentrations were above the taste threshold level of 0.06 ppm in almost all products, including stored products. Although initial growth rate was fastest at 37 degrees C, an uncoupling of acid production and growth was observed after 9 h incubation, suggesting that this is above the optimum temperature for this strain. In addition, products incubated at 37 degrees C showed a tendency to whey separation, indicating that this temperature is also too high to give optimum product quality. All products attained good scores in sensory analysis provided that fermentation was complete. Variation in the levels of malty compounds during the fermentation had no significant effect on the sensory score for total flavour.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/s0168-1605(98)00036-1 | DOI Listing |
mSphere
January 2025
Animal nutrition and feed science, College of Animal Science and Technology, Shihezi University, Shihezi, China.
This study aimed to investigate the effects of and on the chemical composition, fermentation characteristics, bacterial communities, and predicted metabolic pathways of whole-plant triticale silage (). Fresh triticale harvested at the milk stage was ensiled in sterile distilled water (CON), (ST), (LP), and a combination of and (LS) for 3, 7, 15, and 30 days. During ensiling, the pH and water-soluble carbohydrate (WSC) content in the inoculated groups was significantly lower than those in the CON group ( < 0.
View Article and Find Full Text PDFJ Dev Orig Health Dis
January 2025
Department of Nutrition, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil.
To clarify the effects of kefir in critical periods of development in adult diseases, we study the effects of kefir intake during early life on gut microbiota and prevention of colorectal carcinogenesis in adulthood. Lactating Wistar rats were divided into three groups: control (C), kefir lactation (KL), and kefir puberty (KP) groups. The C and KP groups received 1 mL of water/day; KL dams received kefir milk daily (10 CFU/mL) during lactation.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125001 Haryana India.
Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Food Science and Nutrition Department, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato, Campinas, SP 13083-862 Brazil.
The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts).
View Article and Find Full Text PDFLancet Reg Health West Pac
January 2025
Oxford University Clinical Research Unit (OUCRU), National Hospital for Tropical Diseases, 78 Giai Phong, Dong Da District, Hanoi, Viet Nam.
Background: Beta-lactams remain the first-line treatment of infections despite the increasing global prevalence of penicillin-resistant/non-susceptible strains. We conducted a cross-sectional household survey in a rural community in northern Vietnam in 2018-2019 to provide prevalence estimates of penicillin non-susceptible (PNSP) carriage and to investigate behavioural and environmental factors associated with PNSP colonization. The data presented will inform the design of a large trial of population-based interventions targeting inappropriate antibiotic use.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!