A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
Subject Areas : Microbiology
الناز Tamaskoni Zahedi
1
(کارشناس ارشد گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
M. R. Ehsani
2
(استاد گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
عزیز Homayoni Rad
3
(استادیار تکنولوژی مواد غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز، ایران)
انوشه Sharifan
4
(استادیار گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
کامبیز Larijani
5
(استادیار گروه شیمی، واحد علوم و تحقیقات تهران، دانشگاه آزاد اسلامی، تهران، ایران)
Keywords: Acidity, Folic Acid, Indigenous Probiotic Bacteria, Lactobacillus casei, Probiotic Yogurt,
Abstract :
Introduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of this study isto examine the growth rate of folic acid in indigenous set and probiotic yogurt.Materials and Methods: In order to prepare yogurt, milk samples from cow, sheep and goatwere provided and microorganisms consisting of Lactobacillus casei (y2b4, JQ41273501) andordinary yogurt culture (YC-X11) were employed. The samples were incubated for four hoursat 42oC. Folic acid produced during fermentation and storage for 14 days at 4oC weredetermined using liquid chromatography (HPLC). Furthermore, acidity and pH changes andsensory scores were determined on the first, 7th and 14th days.Results: The ability of folic acid production by indigenous probiotic in all the milk samples(cow, sheep and goat) were observed. The rate of folic acid produced by probiotic bacteriawas more than that of set yogurt (P <0.05). pH changes during storage period has a downwardtrend while the acidity took an upward trend on the 14th day of storage time (P <0.05).Conclusion: In general this study has indicated that indigenous Lactobacillus casei is able toincrease the folic acid rate of production up to three times as compared to that produced bythe set yogurt. The inoculation of probiotic had no significant effect on the sensory propertiesof yogurt and an acceptable product has been produced.
بینام. (1387). موسسه استاندارد و تحقیقات صنعتی ایران. ماست پروبیوتیک، ویژگی‌ها و روش‌های آزمون. تجدید نظراول. شماره 1132.
بینام. (1379). موسسه استاندارد و تحقیقات صنعتی ایران. آزمون اندازه‌گیری اسیدیته کل قابل عیارسنجی. شماره 5222.
خمیری، م.، مرتضوی، س.، قدوسی، ح.، خامسان، ع. و احمد، د. (1388). تولید ماست بیفیدوس با استفاده از ایزوله ایرانی و بررسی خصوصیات فیزیکوشیمیایی و حسی آن. 95-105: 5.
Abdel Moneim, E. S., Rania, M. A. & Zakaria, A. S. (2011). Effects of Storage on Quality of Yoghurt Prepared from Cows' and Goat’s Milk and Pure Strains of Lactic Acid Bacteria. 12(1): 136-143.
Brinques, G. B. & Ayub, M. A. Z. (2011). Effect of microencapsulation on survival of Lactobacillus plantarum in simulated gastrointestinal conditions, refrigeration, and yogurt. Journal of food engineering. 103(2): 123-128.
Bano, P., Abdullah, M., Nadeem, M., Babar, M. E. & Khan, G. A. (2011). Preparation of functional yoghurt from sheep and goat milk blends. Pak. J. Agri. Sci. 48(3): 211-215.
Crittenden, R. G., Martinez, N. R. & Playne, M. J.(2003). Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria. Int. J. Food Microbiol. 80: 217–222.
Dana, M. G., Salmanian, A. H., Yakhchali, B. & Jazi, F. R. (2010). High folate production by naturally occurring Lactobacillus sp. with
probiotics potential isolated from dairy products in Ilam and Lorestan provinces of Iran. African Journal of Biotechnology. 9(33): 5383-5391.
FAO/WHO. (2001). Folate and folic acid. In HumanVitamin and Mineral Requirements: Report of a Joint FAO/WHO Expert Consultation. Bangkok, Thailand; FAO: Rome, Italy; Chapter 4: 53–63.
Guo, M. (2003). Goat’s milk. In: Caballero, B., Trugo L.,Finglas,P.(Eds.),Encyclopedia of Food Sciences and Nutrition. Academic Press, London, UK, pp. 2944–2949.
Hugenholtz, J. & Smid, E. J. (2002). Nutraceutical production with food-grade microorganisms. Curr Opin Biotechnol. 13:497–507.
Kailasapathy, K. (2006). Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39(10): 1221-1227.
Korbekandi, H., Jahadi, M., Maracy, M., Abedi, D. & Jalali, M. (2009). Production and evaluation of a probiotic yogurt using Lactobacillus casei ssp. casei. International Journal of Dairy Technology. 62(1): 75-79.
LeBlanc, J. G., Savoy de Giori, G., Smid, E. J., Hugenholtz, J. & Sesma, F. (2002). Folate production by lactic acid bacteria and other food-grade microorganisms. InCommunicating Current Research and Educational Topics and Trends in Applied Microbiology, 329-339.
LeBlanc, J. G., Taranto, M. P., Molina, V. & Sesma, F. (2010b). B-group vitamins production by probiotic lactic acidbacteria. In Biotechnolog of Lactic Acid Bacteria: Novel Applications ed. Mozzi, F., Raya, R. and Vignolo, G. 211–232. Ames, IA, USA: Wiley-Blackwell.
Lin, M. Y. & Young, C. M. (2000). Folate levels in cultures of lactic acid bacteria. Int. Dairy J. 10: 409–413.
Maragkoudakis, P. A., Miaris, C., Rojez, P. & Manalis, N. (2006). Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts. International Dairy Journal. 1: 52–60.
Park Y. W., Juarez, M., Ramos, M. & Haenlein, G. F. W. (2007). PHysico-chemical characteristics of goat and sheep milk. Small Ruminant Research. 68: 88-113.
Papastoyiannidis, G., Polychroniadou, A., Michaelidou, A. M. & Alichanidis, E. (2006). Fermented milks fortified with B-group vitamins: vitamin stability and effect on resulting products. Food Sci Technol Int .12: 521–529.
Rossi, M., Amaretti, A. & Raimondi, S. (2011). Folate production by probiotic bacteria. Nutrients 3: 118–134.
Saarela, M., Mogensen, G., Fonden, R., Matto, J. & Mattila-Sandholm, T. (2000). Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84: 197-215.
Sanna, M. G., Mangia, N. P., Garau, G., Murgia, M. A., Massa, T., Franco, A. & Deiana, P. (2005). Selection of folate production lactic acid bacteria for improving fermented goat milk. Italian journal of food science, 17(2).
Santos, F., Wegkamp, A., de Vos, W. M., Smid, E. J. & Hugenholtzm, J. (2008). High-Level folate production in fermented foods by the B12 producer Lactobacillus reuteri JCM1112. Appl. Environ. Microbiol. 74: 3291–3294.
Sarkar, S. (2008). Effect of probiotics on biotechnological characteristics of yoghurt: a review. British food journal, 110(7), 717-740.
Sybesma, W., Starrenburg, M., Tijsseling, L., Hoefnagel, M. H. & Hugenholtz, J. (2003). Effects of cultivation conditions on folate production by lactic acid bacteria. Appl. Environ. Microbiol. 69: 4542–4548.
Tamime, A. Y. & Robinson, A. (1999). Yogurt: Science and technology. Oxford: Pergamon Press.
Wouters, J. A., Kamphuis, H., Hugenholtz, J., Kuipers, O. P., William, D. V. & Abee, T. (2002). Changes in glycolytic activity of Lactococcus lactis induced by low temperature.Applied and environmental microbiology. 9: 3686-3691.
Zamberlin, Š., Mioč, B. & Samaržija, D. (2011). Influence of yoghurt cultures on some chemical parameters of sheep's milk yoghurt during storage. In Proceedings. 46th Croatian and 6th International Symposium on Agriculture. Opatija. Croatia. 908- 911.
Zanjani, M. A. K., Tarzi, B. G., Sharifan,
A., Mohammadi, N., Bakhoda, H. & Madanipour, M. M. (2012). Microencapsulation of Lactobacillus casei with calcium alginate-resistant starch and evaluation of survival and sensory properties in cream filled cake. African Journal of Microbiology Research, 6(26), 5511-5517.