Effects of probiotics and its fermented milk on constipation: a systematic review

This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk.

Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women

AIM: To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO) on adult women with constipation in Beijing.METHODS: A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control).Stool frequency,defecation condition scores,stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects.In parallel,safety evaluation parameters were performed.RESULTS: At baseline,no differences were found between groups.Following consumption of test product,stool frequency was significantly increased after 1 wk (3.5 ± 1.5 vs 2.4 ± 0.6,P < 0.01) and 2 wk (4.1 ± 1.7 vs 2.4 ± 0.6,P < 0.01),vs baseline.Similarly,after 1 and 2 wk,of test product consumption,defecation condition (1.1 ± 0.9 vs 1.9 ± 1.2,P < 0.01 and 0.8 ± 1.0 vs 1.9 ± 1.2,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.5 ± 1.1,P < 0.01 and 0.6 ± 0.8 vs 1.5 ± 1.1,P < 0.01,respectively) were significantly improved.Compared with the control group,stool frequency was also significantly increased (3.5 ± 1.5 vs 2.5 ± 0.9,P < 0.01 and 4.1 ± 1.7 vs 2.6 ± 1.0,P < 0.01,respectively),and defecation condition (1.1 ± 0.9 vs 1.6 ± 1.1,P < 0.01 and 0.8 ± 1.0 vs 1.6 ± 1.1,P < 0.01,respectively) and stool consistency (1.0 ± 0.8 vs 1.4 ± 1.0,P < 0.05 and 0.6 ± 0.8 vs 1.3 ± 1.0,P < 0.01,respectively) significantly decreased after 1 and 2 wk of product consumption.During the same period,food intake did not change between the two groups,and safety parameters of the subjects were within normal ranges.CONCLUSION: This study suggests a beneficial effect of a fermented milk containing B.lactis DN-173010 on stool frequency,defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.

Efficacy of fermented milk and whey proteins in Helicobacter pylori eradication:A review

Helicobacter pylori (H. pylori) eradication is considered a necessary step in the management of peptic ulcer disease, chronic gastritis, gastric adenocarcinoma and mucosa associated lymphoid tissue lymphoma. Standard triple therapy eradication regimens are inconvenient and achieve unpredictable and often poor results. Eradication rates are decreasing over time with increase in antibiotic resistance. Fermented milk and several of its component whey proteins have emerged as candidates for complementary therapy. In this context the current review seeks to summarize the current evidence available on their role in H. pylori eradication. Pertinent narrative/systematic reviews, clinical trials and laboratory studies on individual components including fermented milk, yogurt, whey proteins, lactoferrin, &#x003b1;-lactalbumin (&#x003b1;-LA), glycomacropeptide and immunoglobulin were comprehensively searched and retrieved from Medline, Embase, Scopus, Cochrane Controlled Trials Register and abstracts/proceedings of conferences up to May 2013. A preponderance of the evidence available on fermented milk-based probiotic preparations and bovine lactoferrin suggests a beneficial effect in Helicobacter eradication. Evidence for &#x003b1;-LA and immunoglobulins is promising while that for glycomacropeptide is preliminary and requires substantiation. The magnitude of the potential benefit documented so far is small and the precise clinical settings are ill defined. This restricts the potential use of this group as a complementary therapy in a nutraceutical setting hinging on better patient acceptability/compliance. Further work is necessary to identify the optimal substrate, fermentation process, dose and the ideal clinical setting (prevention/treatment, first line therapy/recurrence, symptomatic/asymptomatic, gastritis/ulcer diseases etc.). The potential of this group in high antibiotic resistance or treatment failure settings presents interesting possibilities and deserves further exploration.

Antioxidant effect of Lactobacillus fermentum HFY02-fermented soy milk on D-galactose-induced aging mouse model

This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.

Improving the Antioxidant Properties of Fermented Camel Milk Using Some Strains of <i>Lactobacillus</i>

This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of Lactobacillus (Lb. helveticus B-734, Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-1445 or Lb. rhamnosus B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4°C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing Lb. helveticus had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing Lactobacillus strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing Lb. paracasei, Lb. rhamnosus B-442 or commercial starter culture had the highest FCA values, while Lb. rhamnosus B-1445 samples recorded the highest value at the end of storage. Lb. helveticus samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P < 0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing Lb. rhamnosus B-442, Lb. rhamnosus B-1445 or commercial starter culture received the highest taste and overall acceptability scores while Lb. helveticus samples were the lowest. It is recommended to use Lb. rhamnosus B-442 and Lb. rhamnosus B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.

The Use of Cellobiose and Fructooligosaccharide on Growth and Stability of <i>Bifidobacterium infantis</i>in Fermented Milk

The effects of cellobiose, fructooligosaccharide and their combination on fermentation of skim milk by probiotic Bifidobacterium infantis were evaluated using mean doubling time as a parameter for sustaining growth. The lowest mean doubling time was observed for 2% cellobiose, followed by a combination of 2% fructooligosaccharide (FOS) with 2% cellobiose, while during storage at 4℃ for 4 weeks of fermented milk, no significant differences were observed between fermented milk supplemented with 2% cellobiose and 2% FOS. The highest viability retention during storage was observed for the combination of the two prebiotics, cellobiose and FOS. The results indicate that, in milk supplemented with cellobiose or a combination of cellobiose and FOS, Bifidobacterium infantis remain viable during 4 weeks of storage, suggesting the usefulness of cellobiose as a prebiotic ingredient in fermented products involving bifidobacteria.

Isolation and identification of fungi found in contaminated fermented milk and antifungal activity of vanillin

Fungi contamination is an important factor affecting the quality and commercial value of fermented milk.Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative.In this study,the microbiological quality of fermented milk of different brands retailed in China and the antimicrobial activity of vanillin were investigated.A total of 27 fermented milk samples were purchased and evaluated.Fungal isolates obtained were characterized by DNA sequencing of the internal transcribed spacer(ITS)region.The effects of vanillin on the growth of fungi were studied by plate dilution method,radical colony diameter,and mycelium biomass.The result showed that 14.8%of the samples were contaminated with three different species of fungi with Cladosporium spp.being the most predominant fungal contaminant.The study further showed that vanillin had significant inhibitory activity against the growth of the fungi species.The cell number,radical colony diameter,and the mycelium biomass of the fungal contaminant were significantly reduced by the inhibitory action of the vanillin.The study thus provides reliable data evidence that will help relevant stakeholders in the fermented milk industries to improve their quality control strategies and consider vanillin as a bio-preservative with the potential to increase the shelf-life and safety of fermented milk.

Study Properties of Fermented Camels’ and Goats’ Milk Beverages Fortified with Date Palm (<i>Phoenix dactylifera L</i>.)

Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that have harmful effects on human health. Date palm (DP), camels’ milk and goats’ milk have been reported to be used for the prevention and treatment of various diseases in Arab countries. This study was designed to mix date palm with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments improved the composition, viscosity, microbiological quality of fermented camels’ and goats’ milk with nutritional functional values and acceptable sensory attributes.

Effects of fermented soy milk on the liver lipids under oxidative stress

AIM： To investigate the effects of fermented soy milk powder on the antioxidative status and lipid metabolism in the livers of CCh-injected rats. METHODS： Forty-five healthy male Sprague-Dawley rats were randomly assigned to five groups according to five different diets： control （AIN-76）, AIN-76＋high- dose fermented soy milk powder, AIN-76＋low-dose fermented soy milk powder, AIN-76＋high-dose milk yogurt powder and AIN-76＋low-dose milk yogurt powder. The experiment lasted for 8 wk. After 4 wk, all the rats received intraperitoneal administration of CCh （0.2 mL/100 g body weight） every week. Total cholesterol （TC）, triglyceride （TG）, TBARS, ALP, and antioxidative enzymes in the liver were evaluated. RESULTS： There was also no significant difference in TBARS and antioxidative enzymes in the liver. TC and TG in the groups fed with fermented soy milk powder were generally lower than those fed with casein powder. CONCLUSION： Consumption of fermented soy milk was positive in lowering total cholesterol and TG accumulation in the liver under CCh-induced oxidative

Fermented Goat Milk and Cow Milk Produced by Different Starters of Lactic Acid Bacteria： Quality Studies

Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk （18% of solids） using three separately different starters; yoghurt starter （a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041）, single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product＇s viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature （4 ℃） for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity （30.00 Pa.s ± 7.02 Pa.s） was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus （17.7 ±11.4） and L. casei （8.62 ±0.35）. Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher （5.03% ±0.62%） than in fermented cow milk （3.52% ±0.37%）, however, lactose content was higher in fermented cow milk （5.16% ±0.40%） than in fermented goat milk （4.53% ±0.35%）. Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period.

Current status and challenges for cell-cultured milk technology: a systematic review

Cellular agriculture is an innovative technology for manufacturing sustainable agricultural products as an alternative to traditional agriculture.While most cellular agriculture is predominantly centered on the production of cultured meat,there is a growing demand for an understanding of the production techniques involved in dairy products within cellular agriculture.This review focuses on the current status of cellular agriculture in the dairy sector and technical challenges for cell-cultured milk production.Cellular agriculture technology in the dairy sector has been classified into fermentation-based and animal cell culture-based cellular agriculture.Currently,various companies synthesize milk components through precision fermentation technology.Nevertheless,several startup companies are pursuing animal cell-based technology,driven by public concerns regarding genetically modified organisms in precision fermentation technology.Hence,this review offers an up-to-date exploration of animal cell-based cellular agriculture to produce milk components,specifically emphasizing the structural,functional,and productive aspects of mammary epithelial cells,providing new information for industry and academia.

Dietetic Valorization of Cow＇s Milk Proteins Fermented at 45 ℃ by Lactobacillus acidophilus Associated with Bifidobacteria

Cow＇s milk constitutes a significant food for babies when mother＇s milk is insufficient. The purpose of this work is to offer a fermented milk, potentially hypoallergenic, using selected Lactobaeillus acidophilus and Bifidobacteria sp. for their proteolytic activities. The fermentation is evaluated by the rate of lactic acid production and by the bacterial enumeration at 45 ℃. The rate of acidification obtained by mixed cultures （La ＋ B. longum, 63.8 ± 3.5 °D） and （La ＋ B. breve, 43.4 ± 1.67 °D） compared with the control （milk） （18.6 ± 1.31 °D）. The result of the best hydrolysis was obtained by （La＋ B. longum） （154.88 ± 30.33 ug/mg） which corresponded to a better release of the a-NH2 functions （103.32 ± 12.81 umoles/mg） compared with control （307.2 ± 11.54 ug/mg and 10.25 ± 0.44 umoles/mg ）. The best synergy was obtained by （La ＋ B. bifidum） （13 × 10^6 cfu/mL and 60 × 10^6 cfu/mL） and reached 95 × 10^10 cfu/mL and 119 × 10^10 cfu/mg at the end. The electrophoresis of fermented milk revealed the presence of soluble proteins （a-Lactalbumin and β-Lactoglobulin）. The Enzyme Linked Immtmo Sorbent Assay showed the results of residual antigenic activities of β-Lg （1.4 ± 0.23 ug/mg）, a-La （0.012 ± 0.004 ug/mg） and bovin serum albumin （0.014 ± 0.005 ug/mg）by the associations （La ＋ B. longum）, （La ＋ B. bifidum） and （La ＋ B. bifidum） compared with the control （14.43 ± 5.91 ug/mg, 0.183 ± 0.062 gg/mg, 0.05 ± 0.008 ug/mg） respectively. Lactic fermentation reduced to a significant antigenic reactivity of principal whey milk proteins.

Microbiological and Nutritional Assessment of Starter-Developed Fermented Tigernut Milk

Fermented tigernut milk (FTM) was prepared from three different varieties (fresh yellow, big and small dry brown) of tigernut (Cyperus esculenta) obtained from Bodija market, Ibadan, Oyo state. Fifty two microbial isolates were obtained from FTM at different fermentation times, 32 of which were on MRS agar, 12 on nutrient agar and 8 on malt extract agar. Lactic acid bacteria were identified as Lactobacillus plantarum (LP), Lactococcus lactis (LC), Lactobacillus brevis, Lactococcus cremoris, Lactobacillus bulgaricus and Lactococcus thermophilus (LT). The non-LAB identified includes E. coli, Bacillus species and Proteus species while the yeasts include Saccharomyces cerevisiae and Candida kefyr. Lactic acid bacteria were found to predominate the total microflora of the FTM with their count ranging between 2.0 × 104 cfu/ml to 2.0 × 108 cfu/ml. Microbiological examination revealed that the FTM was safe for consumption as non-LAB counts were below the limit of acceptance which is 2.0 × 105 cfu/ml for dairy milk by Codex Alimentarius Commission. The quantity of lactic acid produced by the LAB isolates ranged between 0.86 g/l - 2.86 g/l while that of hydrogen peroxide ranged between 0.16 g/l - 0.51 g/l. Starter cultures were selected based on predominance of isolate, physiological characteristics, quantity of lactic acid and hydrogen peroxide production. The tiger nut varieties were fermented with the following starter combinations LP, LP/LC, LP/LC/LT, LP/LT while the fifth was spontaneously fermented. The nutritional, chemical and sensory properties of the starter fermented tiger nut milk were evaluated. The highest protein content (24.80%) was obtained in FTM with mixed cultures of LP/LC/LT while the least (3.00%) was obtained in spontaneously fermented milk. There was a significant difference in the FTM varieties. The highest fat content (9.40%) was obtained in spontaneously fermented tiger nut milk while the least (3.40%) was found in FTM with mixed cultures of LP/LC/LT. Fermentation decreased the pH and increased the lactic acid of the starter developed FTM, while sensory evaluation test showed that the FTM with mixed cultures of LP/LC/LT was highly acceptable. In conclusion, an excellent and acceptable FTM can be produced using treatments which comprise of pasteurization at 90°?for 15 minutes, fermentation at 45℃?for 18 hours using mixed cultures of Lactobacillus plantarum, Lactococcus lactis and Lactococcus thermophilus.

Dominant Lactic Acid Bacteria and Their Antimicrobial Profile from Three Fermented Milk Products from Northern Namibia

The present study focused on the isolation, identification and antimicrobial profile of the dominant lactic acid bacteria from three traditional fermented milk products namely: Omashikwa, Mabisi and Mashini Ghamushikwa from the north-central and north-eastern parts of Namibia. The microbiological and antimicrobial activities of these products fluctuate from one region to another depending on the local indigenous microflora. Omashikwa and Mashini Ghamushikwa fermentation processes involves the addition of Boscia albitrunca root (Omunkuzi) and butter churning. The root contributes to the flavor of the product, increasing the milk fermentation rate and churning. Mabisi is produced by letting the milk to ferment naturally until the water is separated from the whey. The water is then decanted, and the whey is shaken until it is smooth without removal of fat. A total of 180 isolates of Lactic acid bacteria (LAB) were obtained and identified based on their phenotypical characterization. Cell free supernatants (CFS) of the 180 LAB isolates were evaluated for antimicrobial activities against selected food borne pathogens;Escherichia coli ATCC 25,922, Staphylococcus aureus ATCC 25,923, Bacillus cereus ATTC 10,876, Candida famata and Geotrichum klebahnii using the well diffusion assay. Twenty LAB isolates having the highest inhibitory effects were selected for biochemical identification using API 50 kit and these were identified as being;Lactobacillus plantarum (53%), Lactobacillus rhamnosus (29%), Pediococcus pentosaceus (6%), Lactobacillus paracasei ssp. paracasei (6%) and Lactococcus lactic ssp. lactis (6%). Pediococcus pentosaceus showed the highest inhibitory effect on all the indicator strains. This study provides an insight into LAB diversity of unstudied Namibian fermented milk products and reports a potential production of antimicrobial compounds which is significant in the standardization of protective starter cultures which can be used to control fermentation process and shelf life extension of dairy products in Namibia.

Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk

Discharge of whey proteins is still a current practice by small cheese producers. The development of low-cost alternatives for recovery of these proteins is fundamental for small producers who cannot apply expensive techniques. The present study investigated the complex coacervation technique as a cheap technology to recover proteins from sweet whey using carboxymethylcellulose, and the coacervate used as an ingredient in the formulation of probiotic fermented milk. The nutritional properties of whey-carboxymethylcellulose coacervates (WP-CMC) were evaluated in trials with animals (rats) using casein as a reference. All these parameters—the coefficient of feed efficiency (CEA), protein digestibility-corrected amino acid score (PDCAAS), and net protein ratio (NPR), as well as weight gain—were determined to evaluate protein quality. A sensory acceptance test was applied to evaluate the sensory characteristics of the product. The complex coacervation technique recovered 86% of the protein from sweet whey. No significant (p > 0.05) differences were observed in the biological tests for both groups (WP-CMC and Casein groups) when NPR (4.98 to 5.04), digestibility (92.35 to 90.64), and CEA (0.40 to 0.42) were evaluated. Probiotic fermented milk beverage containing WP-CMC (0.78%) and guar gum (0.68%) presented good acceptability as determined by sensory evaluation. WP-CMC can be considered an ingredient with high nutritional and biological value that could be applied in probiotic fermented milk as an alternative to small producers to allocate the residual whey from cheese manufacture.

Physicochemical Properties and Microbiological Quality of <i>ititu</i>(Traditionally Fermented Cow Milk) in Selected District of Borena Zone, Oromia Regional State, Ethiopia

The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone. A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu, were analyzed for their physicochemical properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, respectively for traditionally made ititu. The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 0, respectively. Significant (P < 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu. The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.

Isolation, Characterisation and Evaluation of Antiulcerogenic Potentials of Probiotic Lactic Acid Bacteria Isolated from Fermented Milk and Palm Wine against Ethanol-Induced Gastric Ulcer in Mice

Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 108 CFU/mL, MF6 = 1.8 × 109 CFU/mL and MF9 = 2.7 × 109 CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.

Antioxidant Properties of Fermented Camel Milk Prepared Using Different Microbial Cultures

This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.

Effect of Different Ratios of DL-type Starter Culture： Mould Geotrichum candidum on the Viscosity and Sensory Properties of Fermented Milk

A great variety of dairy products with different flavour, texture and health-promoting properties can be obtained from milk using different technologies and starter cultures. Fermented milks are consumed in many parts of the world and are relished for their acidic taste and health benefits. The aim of this study was to compare effects of different ratios of DL-type starter culture： mould Geotrichum candidum grown in milk on its viscosity and sensory properties on the 5th, 10th and 15th day of storage at 4 ~C~ in order to determine the best ratio to prepare fermented milk on basis of Iranian acceptance. We have examined the production of fermented milk by 80： 20, 70： 30, and 60：40 ratios of DL-type starter culture： mould Geotrichum candidum grown in milk. The results obtained from viscosity measurement and sensory evaluation showed no significant difference between these treatments used in the study and were not satisfactory; their viscosity was not accepted and scores attributed to odour and flavor of fermented milks by panelists were low.

Study on Fresh Yam Fermented Milk Technology

[ Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [ Result ]The best conditions for the yam matt enzyme dosage was 21.0%, malt dosage 1.4%, reaction temperature 68℃, hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃, fermentation time 7. 0h, inoculums size 5.0%. [ Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality.