The impact of onion juice on milk fermentation by Lactobacillus acidophilus

LWT

Volumn 65, Issue , 2016, Pages 543-548

  Li, Sha ^a,b   Ma, Chengjie ^a,b   Gong, Guangyu ^a   Liu, Zhenmin ^a   Chang, Chao ^c   Xu, Zhiping ^a,b  

^a State Key Laboratory of Dairy Biotechnology   (China)

^b Aerospace Science and Industry Intelligent Operation Research and Information Security Research Institute   (China)

^c WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Antioxidant capacity; Flavor compound; Lactobacillus acidophilus; Onion juice; Viable cell count

Indexed keywords

ANTIOXIDANTS; BACILLI; COLD STORAGE; DAIRIES; FERMENTATION; FLAVOR COMPOUNDS; SULFUR COMPOUNDS;

ANTIOXIDANT CAPACITY; BACTERIAL STRAINS; BENEFICIAL EFFECTS; FERMENTATION TIME; LACTOBACILLUS ACIDOPHILUS; ONION JUICE; SCAVENGE RADICALS; VIABLE CELLS;

FERMENTED MILK;

EID: 84951927344     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.08.042     Document Type: Article

References (38)

1. Albishi T., John J.A., Al-Khalifa A.S., Shahidi F. Antioxidative phenolic constituents of skins of onion varieties and their activities. Journal of Functional Foods 2013, 5:1191-1203.
2. Altermann E., Russell W.M., Azcarate-Peril M.A., Barrangou R., Buck B.L., McAuliffe O., et al. Complete genome sequence of the probiotic lactic acid bacterium lactobacillus acidophilus NCFM. Proceedings of the National Academy of Sciences USA 2005, 102:3906-3912.
3. Azcarate-Peril M.A., Altermann E., Hoover-Fitzula R.L., Cano R., Klaenhammer T.R. Identification and inactivation of genetic loci involved with lactobacillus acidophilus acid tolerance. Applied and Environmental Microbiology 2004, 70:5315-5322.
4. Babu V., Mital B.K., Garg S.K. Effect of tomato juice addition on the growth and activity of Lactobacillus acidophilus. International Journal of Food Microbiology 1992, 17:67-70.
5. China R., Mukherjee S., Sen S., Bose S., Datta S., Koley H., et al. Antimicrobial activity of Sesbania grandiflora flower polyphenol extracts on some pathogenic bacteria and growth stimulatory effect on the probiotic organism Lactobacillus acidophilus. Microbiological Research 2012, 167:500-506.
6. Condurso C., Verzera A., Romeo V., Ziino M., Conte F. Solid-phase microextraction and gas chromatography mass spectrometry analysis of dairy product volatiles for the determination of shelf-life. International Dairy Journal 2008, 18:819-825.
7. Donkor O.N., Henriksson A., Vasiljevic T., Shah N.P. Effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal 2006, 16:1181-1189.
8. Gilliland S.E., Speck M.L. Instability of Lactobacillus acidophilus in yogurt. Journal of Dairy Science 1977, 60:1394-1398.
9. Gyawali R., Seo H., Lee H., Song H., Kim D., Byun M., et al. Effect of γ-irradiation on volatile compounds of dried welsh onion (Allium fistulosum L.). Radiation Physics and Chemistry 2006, 75:322-328.
10. Hervert-Hernández D., Pintado C., Rotger R., Goñi I. Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth. International Journal of Food Microbiology 2009, 136:119-122.
11. Jang M.S., Sanada A., Ushio H., Tanaka M., Ohshima T. Inhibitory effects of 'enokitake' mushroom extracts on polyphenol oxidase and prevention of apple browning. LWT-Food Science and Technology 2002, 35:697-702.
12. Kailasapathy K., Harmstorf L., Philips M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology 2007, 41:1317-1322.
13. Kaplan H., Hutkins R.W. Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Applied and Environmental Microbiology 2000, 66:2682-2684.
14. Kullen M., Klaenhammer T.R. Identification of the pH-inducible, proton-translocating F1F0-ATPase (atpBEFHAGDC) operon of Lactobacillus acidophilus by differential display: gene structure, cloning and characterization. Molecular Microbiology 1999, 33:1152-1161.
15. Lee B., Jung J., Kim H. Assessment of red onion on antioxidant activity in rat. Food and Chemical Toxicology 2012, 50:3912-3919.
16. Li S., Ma C., Liu Z., Gong G., Xu Z., Xu A., et al. Flavour analysis of stirred yoghurt with Cheddar cheese adding into milk. Food Science and Technology Research 2014, 20:939-946.
17. Lucey J.A. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology 2004, 57:77-84.
18. Michael M., Phebus R.K., Schmidt K.A. Impact of a plant extract on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. International Dairy Journal 2010, 20:665-672.
19. Najgebauer-Lejko D., Sady M., Grega T., Walczycka M. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal 2011, 21:568-574.
20. Ng E.W., Yeung M., Tong P.S. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus. International Journal of Food Microbiology 2011, 145:169-175.
21. Oliveira R.P.S., Perego P., Oliveira M.N., Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT- Food Science and Technology 2011, 44:520-523.
22. Ott A., Fay L.B., Chaintreau A. Determination and origin of the aroma impact compounds of yogurt flavor. Journal of Agricultural and Food Chemistry 1997, 45:850-858.
23. Pehrson M.E.S.F., Mancilha I.M., Pereira C.A.S. Mixture of short-chain and long-chain fructans exert a positive effect on the growth of three potentially probiotic Lactobacillus strains. European International Journal of Science and Technology 2014, 3:72-78.
24. Pescuma M., Hébert E.M., Mozzi F., de Valdez G.F. Functional fermented whey-based beverage using lactic acid bacteria. International Journal of Food Microbiology 2010, 141:73-81.
25. Rendón-Huerta J.A., Juárez-Flores B.I., Pinos-Rodríguez J.M., Aguirre-Rivera J.R., Delgado-Portales R.,E. Effects of different kind of fructans on in vitro growth of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium lactis. African Journal of Microbiology Research 2011, 5:2706-2710.
26. Rodríguez Galdón B., Rodríguez Rodríguez E.M., Díaz Romero C. Flavonoids in onion cultivars (Allium cepa L.). Journal of Food Science 2008, 73:C599-C605.
27. Rodríguez Galdón B., Tascón Rodríguez C., Rodríguez Rodríguez E.M., Díaz Romero C. Fructans and major compounds in onion cultivars (Allium cepa). Journal of Food Composition and Analysis 2009, 22:25-32.
28. Roldán E., Sanchez-Moreno C., de Ancos B., Cano M.P. Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry 2008, 108:907-916.
29. Sanders M.E., Klaenhammer T.R. Invited review: the scientific basis of Lactobacillus acidophilus NCFM functionality as a probiotic. Journal of Dairy Science 2001, 84:319-331.
30. Scalbert A., Williamson G. Dietary intake and bioavailability of polyphenols. Journal of Nutrition 2000, 130:2073S-2085S.
31. 2+ speciation in Deinococcus radiodurans and Escherichia coli to γ-radiation by advanced paramagnetic resonance methods. Proceedings of National Academy of Sciences of the United States of America 2013, 110:5945-5950.
32. Siddiq M., Roidoung S., Sogi D.S., Dolan K.D. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat. Food Chemistry 2013, 136:803-806.
33. Talwalkar A., Kailasapathy K. Metabolic and biochemical responses of probiotics bacteria in oxygen. Journal of Dairy Science 2003, 86:2537-2546.
34. Tamime A.Y., Robinson R.K. Biochemistry of fermentation. yoghurt science and technology 2007, 535-577. Woodhead Publishing Ltd, Cambridge, UK. 3rd ed.
35. Verde Mendez C.M., Rodriguez Rodriguez E.M., Diaz Romero C., Matallana Gonzalez M.C., Torija Isasa M.E. Comparison of the mineral and trace element concentrations between 'gazpacho' and the vegetables used in its elaboration. International Journal of Food Sciences and Nutrition 2008, 59:660-670.
36. Wach A., Pyrzyńska K., Biesaga M. Quercetin content in some food and herbal samples. Food Chemistry 2007, 100:699-770.
37. Welty W.M., Marshall R.T., Grün I.U., Ellersieck M.R. Effects of milk fat, cocoa butter, or selected fat replacers on flavour volatiles of chocolate ice cream. Journal of Dairy Science 2001, 84:21-30.
38. Yang G., Guan J., Wang J., Yin H., Qiao F., Jia F. Physicochemical and sensory characterization of ginger-juice yogurt during fermentation. Food Science and Biotechnology 2012, 21:1541-1548.