Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogur...

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Published inJournal of food measurement & characterization Vol. 18; no. 4; pp. 2461 - 2478
Main Authors Abdelazez, Amro, Mohamed, Doaa M., Refaey, Mahmoud. M. M., Niu, Jianrui
Format Journal Article
LanguageEnglish
Published New York Springer US 01.04.2024
Springer Nature B.V
Subjects
Antibiotic antagonism
Antibiotics
Bananas
Bile
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food contamination
Food preservation
Food Science
Freeze drying
Fruits
Growth rate
Levilactobacillus brevis
Original Paper
Probiotics
Pulp
Sensory evaluation
Yogurt
Freeze-dried
Set-type Bio-yogurt
In vitro
Green banana pulp
Online AccessGet full text

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Abstract We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP 3 , BYP 6 , and BYP 9 ) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPY FD ) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis . In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis , substantial results were obtained, BYP 9 has the most favorable technical properties, whereas BYP 6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.
AbstractList We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LACFD) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP3, BYP6, and BYP9) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPYFD) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis. In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis, substantial results were obtained, BYP9 has the most favorable technical properties, whereas BYP6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.
We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP 3 , BYP 6 , and BYP 9 ) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPY FD ) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis . In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis , substantial results were obtained, BYP 9 has the most favorable technical properties, whereas BYP 6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.
Author Refaey, Mahmoud. M. M.
Abdelazez, Amro
Niu, Jianrui
Mohamed, Doaa M.
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  orcidid: 0000-0001-6895-6277
  surname: Abdelazez
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  email: amorbiotic@yahoo.com
  organization: Institute of Microbe and Host Health, Faculty of Agriculture and Forestry, Linyi University, Department of Dairy Microbiology, Agriculture Research Centre, Animal Production Research Institute
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  givenname: Doaa M.
  orcidid: 0000-0003-3347-087X
  surname: Mohamed
  fullname: Mohamed, Doaa M.
  organization: Department of Dairy Microbiology, Agriculture Research Centre, Animal Production Research Institute
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  givenname: Mahmoud. M. M.
  orcidid: 0000-0002-4816-5774
  surname: Refaey
  fullname: Refaey, Mahmoud. M. M.
  organization: Department of Dairy Science, Faculty of Agriculture, Mansoura University
– sequence: 4
  givenname: Jianrui
  orcidid: 0000-0001-6943-6564
  surname: Niu
  fullname: Niu, Jianrui
  email: niujuanrui@lyu.edu.cn
  organization: Institute of Microbe and Host Health, Faculty of Agriculture and Forestry, Linyi University
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Set-type Bio-yogurt
In vitro
Green banana pulp
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Snippet We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in vitro...
We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LACFD) in vitro...
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crossref
springer
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StartPage 2461
SubjectTerms Antibiotic antagonism
Antibiotics
Bananas
Bile
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Engineering
Food contamination
Food preservation
Food Science
Freeze drying
Fruits
Growth rate
Levilactobacillus brevis
Original Paper
Probiotics
Pulp
Sensory evaluation
Yogurt
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Title Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage
URI https://link.springer.com/article/10.1007/s11694-023-02208-9
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