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Effect of Herbal Additives on the Microbiological Profile of Dairy Yoghurts 草药添加剂对乳酪微生物概况的影响

Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-2

Igor Bakin, Anna Korchuganova, Dmitry Bychkov, Anna Mustafina

{"title":"Effect of Herbal Additives on the Microbiological Profile of Dairy Yoghurts","authors":"Igor Bakin, Anna Korchuganova, Dmitry Bychkov, Anna Mustafina","doi":"10.21603/1019-8946-2024-1-2","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-2","url":null,"abstract":"Increasing the survival time and count of viable lactic acid bacteria during storage is an important factor in the probiotic industry. Vegetable powders combined with Lactobacillus bulgaricus and Streptococcus thermophilus can inhibit the growth and reproduction of harmful bacteria in yogurt. This research featured the survival rate of lactic acid bacteria and the microbiological safety of dairy yoghurts fortified with vegetable powders. The research objective was to establish the effect of the additive on the total lactic acid bacterial count in yogurts in order to compare the microbiological indicators with the standards for fortified yogurts. The yoghurts were made by tank method at the municipal dairy plant in Yurga, Kemerovo region. A thermophilic YoFlex culture with Lactobacillus bulgaricus and Streptococcus thermophilus entered the product at the fermentation stage together with dry tomato, fenugreek, and basil powders. The quality tests were conducted at the production laboratory in line with GOST State Standard 31981-2013. All the measurements were done in triplicates, with a significance level of 95 % (p < 0.05). The combined effect of the lactic acid bacteria and the vegetable powders inhibited the growth of E. coli bacteria. The biggest count of viable lactic acid bacteria belonged to the samples fortified with tomato and basil powder. On storage day 1, this sample showed a 62 % higher quantity of mesophilic aerobic and facultative anaerobic microorganisms. Fenugreek and basil leaf powders also increased the viability of yogurt starter cultures compared to the control sample. The number of viable probiotic cells decreased on storage day 8 at 4 ± 2 °C, the recommended shelf life for the new fortified yogurt being 5 days.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"58 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140451927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Freeze-Dried Mare’s Colostrum 冻干母马牛初乳

Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-5

Roza T. Timakova, Yu.V. Iliukhina, V. Startsev

{"title":"Freeze-Dried Mare’s Colostrum","authors":"Roza T. Timakova, Yu.V. Iliukhina, V. Startsev","doi":"10.21603/1019-8946-2024-1-5","DOIUrl":"https://doi.org/10.21603/1019-8946-2024-1-5","url":null,"abstract":"People do not consume raw mare’s colostrum. However, colostrum powder can be used as a biologically active additive to fortify functional foods. Mare’s colostrum is a unique natural multicomponent and multifunctional product with valuable immunomodulatory and regenerating properties that can be used therapeutically. This research featured optimal technological parameters of freeze-drying in the production of mare’s colostrum powder at a field-to-spoon full-cycle farm that breeds Vyatka horses. Low-pressure freeze-drying affects the quality of colostrum powder and its nutritional profile. No State Standard has been developed for mare’s colostrums so far. In fact, the only currently standardized colostrum in Russia is that of cows. In the absence of normative documents, the research had to rely on Technical Regulations of Customs Union TR CU 033/2013, State Standard GOST R 52975-2008, and Technical Specifications TS 10.51.56-001-0133214532-2021. Domestic sublimators with automatic control proved quite efficient in sublimation and drying of mare’s colostrum. The new technology requires no additional purification stage because mare’s colostrum possesses antimicrobial properties. The resulting colostrum powder appeared to have a remarkably long shelf-life. A further in-depth study is needed to reveal the nutrient composition of mare’s colostrum powder in connection with its immunomodulatory protein complex.","PeriodicalId":511183,"journal":{"name":"Dairy industry","volume":"16 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139958504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Domestic Self-Sufficiency in Milk-Converting Enzymes 国内牛奶转化酶的自给自足

Dairy industry Pub Date : 2024-02-19 DOI: 10.21603/1019-8946-2024-1-10

Olga Musina, Anastasiya Grishkova, A. Prosekov

引用次数: 0

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