Short communication: Incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria

Journal of Dairy Science

Volumn 97, Issue 6, 2014, Pages 3332-3338

  Mituniewicz Malek A ^a   Ziarno, M ^b   Dmytrow I ^a  

^a WEST POMERANIAN UNIVERSITY OF TECHNOLOGY   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Goat milk; Inulin; Probiotic; Transglutaminase

Indexed keywords

INULIN; PROBIOTIC AGENT; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ANIMAL; BIFIDOBACTERIUM; CHEMISTRY; FEMALE; FERMENTATION; GOAT; LACTOBACILLUS ACIDOPHILUS; METABOLISM; MICROBIOLOGY; MILK;

ANIMALS; BIFIDOBACTERIUM; FEMALE; FERMENTATION; GOATS; INULIN; LACTOBACILLUS ACIDOPHILUS; MILK; PROBIOTICS; TRANSGLUTAMINASES;

EID: 84901048479     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3382/ps.2014-7892     Document Type: Article

References (60)

1. Abd El-Gawad I.A., El-Sayed E.M., Hafez S.A., El-Zeini H.M., Saleh F.A. The hypocholesterolaemic effects of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol enriched diet. Int. Dairy J. 2005, 15:37-44.
2. Akalin A.S., Fenderya S., Akbulut N. Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. Int. J. Food Sci. Technol 2004, 39:613-621.
3. Alférez M.J.M., Barrionuevo M., Aliaga I.L., Sanz-Sampelayo M.R., Lisbona F., Robles J.C., Campos M.S. Digestive utilization of goat and cow milk fat in malabsorption syndrome. J. Dairy Res. 2001, 68:451-461.
4. Ardelean A.I., Otto C., Jaros D., Rohm H. Transglutaminase treatment to improve physical properties of acid gels from enriched goat milk. Small Rumin. Res. 2012, 106:47-53.
5. Aryana K.J., McGrew P. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. Lebenson. Wiss. Technol 2007, 40:1808-1814.
6. Barrionuevo M., Alferez M.J.M., Aliaga I.L., Sanz Sampelayo M.R., Campos M.S. Beneficial effect of goat milk on nutritive utilization of iron and copper in malabsorption syndrome. J. Dairy Sci. 2002, 85:657-664.
7. Bedani R., Rossi E.A., Isay Saad S.M. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiol 2013, 34:382-389.
8. Bönisch M.P., Huss M., Lauber S., Kulozik U. Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocoll 2007, 21:585-595.
9. Bozanic R., Rogelj I., Tratnik L.J. Fermented acidophilus goat's milk supplemented with inulin: Comparison with cow's milk. Milchwissenschaft 2001, 56:618-622.
10. Bruno A., Lankaputhra W.E.V., Shah N.P. Growth, viability and activity of Bifidobacterium spp. in skim milk containing prebiotics. J. Food Sci. 2002, 67:2740-2744.
11. Buriti F.C.A., Castro I.A., Saad S.M.I. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. Int. J. Food Microbiol 2010, 137:121-129.
12. Buriti F.C.A., Komatsu T.R., Saad S.M.I. Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses. Braz. J. Microbiol 2007, 38:315-317.
13. Dave R.I., Shah N.P. Viability of yogurt and probiotic bacteria in yogurts made from commercial starter cultures. Int. Dairy J. 1997, 7:31-41.
14. Domagała J., Wszołek M., Tamime A.Y., Kupiec-Teahan B. The effect of transglutaminase concentration on the texture, syneresis and microstructure of set-type goat's milk yoghurt during the storage period. Small Rumin. Res. 2013, 112:154-161.
15. Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int. Dairy J. 2006, 16:1181-1189.
16. Donkor O.N., Nilmini S.L.I., Stolic P., Vasiljevic T., Shah N.P. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. Int. Dairy J. 2007, 17:657-665.
17. Farnsworth J.P., Hendrichs G., Gotcheva V., Akuzawa R., Guo M.R. Effects of enzymatic crosslinking on the consistency and structure of probiotic goat milk yoghurt. J. Dairy Sci. 2002, 85(Suppl. 1):120.
18. Farnsworth J.P., Li J., Guo M.R. Improved structure and consistency of probiotic goat's milk yoghurt. Aust. J. Dairy Technol 2003, 58:187.
19. Farnsworth J.P., Li J., Hendricks G.M., Guo M.R. Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Rumin. Res. 2006, 65:113-121.
20. Gibson G.R. Fibre and effects on probiotics (the prebiotic concept). Clin. Nutr. 2004, 1(Suppl):25-31.
21. Helland M.H., Wicklund T., Narvhus J.A. Growth and metabolism of selected strains of probiotic bacteria in milk- and water-based cereal puddings. Int. Dairy J. 2004, 14:957-965.
22. Hernandez-Hernandez O., Muthaiyan A., Moreno F.J., Montilla A., Sanz M.L., Ricke S.C. Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus. Food Microbiol 2012, 30:355-361.
23. Hood S.K., Zoitola E.A. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci. 1988, 53:1514-1516.
24. ISO (International Organization for Standardization). 2008. ISO 2446:2008 (IDF 226: 2008). Milk-Determination of fat content. ISO, Geneva, Switzerland.
25. ISO (International Organization for Standardization). 2010. EN ISO 6887-5:2010. Microbiology of food and animal feeding stuffs-Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 5: Specific rules for the preparation of milk and milk products. ISO, Geneva, Switzerland.
26. Jaros D., Heidig C., Rohm H. Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. J. Texture Stud. 2007, 37:179-189.
27. Kehagias C., Csapó J., Konteles S., Kolokitha E., Koulouris S., Csapó-Kiss Z. Support of growth and formation of d-amino acids by Bifidobacterium longum in cows', ewes', goats' milk and modified whey powder products. Int. Dairy J. 2008, 18:396-402.
28. Kolida S., Tuohy K., Gibson G.R. Prebiotic effects of inulin and oligofructose. Br. J. Nutr. 2002, 87(Suppl. 2):S193-S197.
29. Kurmann J.A., Rasic J.L. The health potential of products containing bifidobacteria. Therapeutic Properties of Fermented Milks 1991, 117-157. Elsevier Applied Food Sciences, London, UK. R.K. Robinson (Ed.).
30. Lankaputhra W.E.V., Shah N.P. Survival of Lactobacillus acidophilus and Bifidobacterium spp. in the presence of acid and bile salts. Cult. Dairy Prod. J. 1995, 30:2-7.
31. Lankaputhra W.E.V., Shah N.P., Britz M.L. Survival of bifidobacteria during refrigerated storage in the presence of acid and hydrogen peroxide. Milchwissenschaft 1996, 51:65-70.
32. Lauber S., Henle T., Klostermeyer H. Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt. Eur. Food Res. Technol 2000, 210:305-309.
33. Li J., Guo M. Effects of polymerized whey proteins on consistency of goat's milk yogurt. J. Food Sci. 2006, 71:C34-C38.
34. Lorenzen P.C., Neve H., Mautner A., Schlimme E. Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. Int. J. Dairy Technol 2002, 55:152-157.
35. Lourens-Hattingh A., Viljoen B.C. Yogurt as probiotic carrier food. Int. J. Dairy Technol 2001, 11:1-17.
36. Merck Microbiology Manual 2007, Merck, Darmstadt, Germany. 12th.
37. Mituniewicz-Małek, A., I. Dmytrów, J. Balejko, and M. Ziarno. 2013. Commercial probiotic Lactobacillus sp. cultures (Lb. paracaseiLb. casei and Lb. acidophilus) in fermented drinks made from goat's milk. Food: Learning Technology Quality [Zywność: Nauka, Technologia, Jakość] 3:99-110.
38. Neve H., Lorenzen P.C., Mautner A., Schlimme E., Heller K.J. Effects of transglutaminase treatment on the production of set skim milk yoghurt: Microbiological aspects. Kiel. Milchwirtsch. Forschungsber 2001, 53:347-361.
39. Park Y.M. Rheological characteristics of goat and sheep milk. Small Rumin. Res. 2007, 68:73-87.
40. Ravula R.R., Shah N.P. Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnol. Tech. 1998, 12:819-822.
41. Rodriguez-Nogales J.M. Effect of preheat treatment on the transglutaminase-catalyzed cross-linking of goat milk proteins. Process Biochem. 2006, 41:430-437.
42. Şahan N., Var I., Say D., Aksan E. Microbiological properties of labneh (concentrated yoghurt) stared without vegetable oil at room or refrigeration temperatures. Acta Aliment. 2004, 33:175-182.
43. Sanlidere Aloglu H., Öner Z. The effect of treating goat's milk with transglutaminase on chemical, structural, and sensory properties of labneh. Small Rumin. Res. 2013, 109:31-37.
44. Savard P., Lamarche B., Paradis M.E., Thiboutot H., Laurin E., Roy D. Impact of Bifidobacterium animalis ssp. lactis BB-12 and, Lactobacillus acidophilus LA-5 containing yoghurt, on fecal bacterial counts of healthy adults. Int. J. Food Microbiol. 2011, 149:50-57.
45. Saxelin M., Tynkkynen S., Mattila-Sandholm T., de Vos W.M. Probiotic and other functional microbes: from markets to mechanisms. Curr. Opin. Biotechnol. 2005, 16:204-211.
46. Say D., Şahan N. The microbiological properties of Labneh (concentrated yoghurt) stored with oil at room and refrigerator temperatures. Milchwissenschaft 2002, 57:528-531.
47. Schorsch C., Carrie H., Clark A.H., Norton I.T. Cross-linking casein micelles by microbial transglutaminase conditions for formation of transglutaminase-induced gels. Int. Dairy J. 2000, 10:519-528.
48. Schorsch C., Carrie H., Norton I.T. Cross-linking casein micelles by microbial transglutaminase: Influence of cross-links in acid-induced gelation. Int. Dairy J. 2000, 10:529-539. b.
49. Shah N., Jelen P. Survival of lactic acid bacteria and their lactases under acidic conditions. J. Food Sci. 1990, 55:506-509.
50. Shah N.P. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 2000, 83:894-907.
51. Shah N.P., Lankaputhra W.E.V., Britz M.L., Kyle W.S.A. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yogurt during refrigerated storage. Int. Dairy J. 1995, 5:515-521.
52. Shihata A., Shah N.P. Proteolytic profiles of yogurt and probiotic bacteria. Int. Dairy J. 2000, 10:401-408.
53. Shin H.S., Lee J.H., Pestka J.J., Ustunol Z. Growth and viability of commercial Bifidobacterium spp. in skim milk containing oligosaccharides and inulin. J. Food Sci. 2000, 65:884-887.
54. Slacanac V., Bozanic R., Hardi J., Szabó R., Lucan M., Krstanovic V. Nutritional and therapeutic value of fermented caprine milk. Int. J. Dairy Technol. 2010, 63:171-189.
55. Talwalkar A., Kailasapathy K. A review of oxygen toxicity in probiotic yogurts: Influence on the survival of probiotic bacteria and protective techniques. Compr. Rev. Food Sci. Food Saf. 2004, 3:117-124.
56. Uniacke-Lowe T., Huppertz T., Fox P.F. Equine milk proteins: Chemistry, structure and nutritional significance. Int. Dairy J. 2010, 20:609-629.
57. Varga L., Szigeti J., Gyenis B. Influence of chicory inulin on the survival of microbiota of a probiotic fermented milk during refrigerated storage. Ann. Microbiol. 2006, 56:139-141.
58. Wang W., Bao Y., Hendricks G.M., Guo M. Consistency, microstructure and probiotic survivability of goats' milk yoghurt using polymerized whey protein as a co-thickening agent. Int. Dairy J. 2012, 24:113-119.
59. de Wiele T.V., Boon N., Possemiers S., Jacobs H., Verstraete W. Prebiotic effects of chicory inulin in the simulator of the human intestinal microbial ecosystem. FEMS Microbiol. Ecol. 2004, 51:143-153.
60. Zareba D., Ziarno M., Obiedziński M. Viability of yoghurt bacteria and probiotic strains in models of fermented and non-fermented milk. Medycyna Weterynaryjna 2008, 64:1007-1011.