Yogurt probiotics

To ensure the safety of food products, representative samples must be inspected so that foodborne bacteria can be identified.15,18,19 Bacteria producing heat-stable enterotoxins, such as Staphylococcus aureus, may be identified by biochemical and serological techniques.20,21 Molecular methods are now widely used for the identification of many pathogenic foodborne bacteria,15,22,23 In addition bacteria used as starter cultures for cheese, yogurt, other fermented foods and beverages, and probiotic dietary supplements may be identified for quality assurance.22,24,25... 

Iyer, C., and Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J. FoodSci. 70, M18-M23. 

A recent survey of consumer attitudes and viewpoints found that the majority of U.S. consumers believe that natural substances in food can play a role in disease prevention (104). The designer foods movement to modify food components is broad and promotes increased uses of natural source phytochemicals bioflavonoids fiber, calcium, and/or vitamin-enriched milks and cereal products probiotic yogurt, and isotonic beverages in addition to meat and eggs (105). 

Yogurt and fermented dairy products Probiotics Improve gastrointestinal health... 

Conventional foods probiotic-containing yogurts, fluid milk, and cottage cheese consumed primarily for nutritional purposes, but also for probiotic benefits... 

Yogurts made with probiotic cultures can have positive effects on the microbiological status of the human digestion system and support the demand of the customer in terms of wellness and healthy nutrition. The Degussa Business Unit BioActives provides the dairy industry with the starter cultures for these products (see Fig. 6). 

Senaka Ranadheera C, Evans CA, Adams MC, Baines SK (2012) In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat s milk ice cream and yogurt. Food Research... 

Under psycho-physical, dietary, and environmental stress conditions, or after medication intake, there is an imbalance of microflora that makes the body susceptible to attack by pathogens. A proper diet is one of the main factors that influence the qualitative and quantitative composition of intestinal microflora. The most common approach involves the consumption of traditional foods, such as yogurt and fermented milk, which essentially contain probiotics, defined as live microorganisms, which can positively affect the host by improving its intestinal microbial balance. 

The bacteria normally used in the production of yogurt, in particular Streptococcus thermophi-lus and Lactobacillus bulgaricus, are not expected to survive and overcome the intestinal tract and therefore are not considered probiotics. ... 

Although probiotic cultures do not tend to markedly change the sensory properties of the products in which they are added, in many cases consumers have found the products, fermented with L. delbrueckii subsp. bulgaricus, too acidic and with a strong flavor of acetaldehyde (typical flavor of yogurt). For the production of probiotic products, it is necessary the development of probiotic cultures not able to alter the organoleptic properties, but to enhance the flavors of the foods in which they are added. 

Mortazavian, A. M. Aziz, A. Ehsani, M. R. Razavi, S. H. Mousavi, S. M. Sohrabvandi, S. Reinheimer, J. A., Survival of encapsulated probiotic bacteria in Iranian yogurt drink (Doogh) after the product exposure to simulated gastrointestinal conditions. Milchwissenschqft-Milk Science International (2008) 63, 427-129. 

Fermented dairy foods are the most widely used carriers of probiotics in Western societies, in particular yogurt and yogurt-type drink products. This may have historic reasons as mentioned above, but it has also practical reasons. Most commercially available probiotics belong to the genera Bifidobacterium and Lactobacillus. Members of these genera tend to grow well in milk, and it may even be their most common habitat. 

Probiotics have been included successfully in ice cream. Relevant to this book is the production of ice cream based on frozen yogurt, which basically follows the same manufacturing as probiotic yogurt (Davidson, Duncan, Hackney, Eigel, Boling, 2000). But probiotics can also be included in the ice cream base or in a chocolate coating of the ice cream. 

New applications for probiotic delivery will certainly be found. However, it is also likely that the current mainstream vehicles for probiotic consumption, i.e. yogurt-type dairy products and supplements (capsules), will remain the leading carriers of probiotics in the near future. This is not so much a technological issue, given the options of other possible carriers that are available, as discussed. It is, however, a matter of consumer acceptance. 

Davidson, R. H., Duncan, S. E., Hackney, C. R., Eigel, W. N., Boling, J. W. (2000). Probiotic culture survival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science, 83, 666-673. 

Probiotic dairy products Same as for yogurt or buttermilk with the addition of Bifidobacterium animalis subsp. lactis and Lactobacillus acidophilus... 

Lactic acid bacteria with defined functionalities play a major role as starter cultures for the production of fermented foods such as yogurt, cheese, bread or fermented drinks. Additionally, specific strains of lactic acid bacteria are also widely used as health promoting additives. These so-called probiotics are added to the food in hi cell numbers to enhance their functional properties or are marketed in isolated form as special dietary supplements. Probiotics are frequently distributed as dry powder. 

Industrial Fermentation. The primary and largest industry revolves around food products. Milk from cows, sheep, goats, and horses have traditionally been used for the production of fermented dairy products. These products include cheese, sour cream, kefir, and yogurt. More recently so-called probiotics appeared and have been marketed as health-food drinks. Dairy products are produced via fermentation using lactic bacteria such as Lactobacillus acidophilus and Bifidobacterium. Fungi are also involved in making some cheeses. Fermentation produces lactic acid and other flavors and aroma compounds that make dairy products taste good. 

Other Foods. A number of traditional foods rely on bacteria and microbial processes for their food value. Examples of those foods include such well-known concoctions as sauerkraut, kimchi, soy sauce, miso, black bean sauce, lutefisk, and all manner of yogurt. Yogurt in particular is marketed as a probiotic. The digestive tract, or gut, of the human body contains a wide but very specific variety of microbes whose presence is necessary for proper digestion and to maintain the inherent chemical balance of the digestive system. Probiotic foodstuffs are made to work with and promote the correctly balanced population of gut microbes, thus helping to maintain the optimum health of the host body. 

Ejtahed HS, Mohtadi-Nia J, Homayouni-Rad A, Niafar M, Asghari-Jaferabadi M, Mofid V. Probiotic yogurt improves antioxidant status in type 2 diabetic patients. Nutrition. 2012 28(5) 539—543. 

---