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Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value...
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Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: closed (30 November 2022) | Viewed by 24425

Special Issue Editors

Dr. Anna Ogrodowczyk

E-Mail Website
Guest Editor
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-719 Olsztyn, Poland
Interests: milk of different mammals; fermentation; bioactive compounds of milk; allergenicity of milk; immunoreactivity of food; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Monika Modzelewska-Kapituła

E-Mail Website
Guest Editor
Department of Food Microbiology, Meat Technology and Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
Interests: meat; beef; functional meat products; cooking; composition
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Products of animal origin have always been very popular among consumers due to their nutritional and sensory values. At the same time, their microbiological quality has always caused many technological and safety-associated problems. In recent years, microbiological awareness is growing and hygiene conditions in farms and processing companies led to a decrease in bacterial biodiversity and quantity. Still, many factors like animal diet and welfare, milking condition, slaughter, processing, aging, and storage, i.e., influence the microbiological quality of animal-derived raw materials. The adaptation of various animal species to obtain milk or meat also faces scientists with new challenges. Easier access to modern identification techniques can provide powerful tools for exploring this issue.

The use of fermentation with selected starters has long been considered an excellent tool to improve the safety and nutritional/functional properties of food by the elimination of microbial contamination, synthesis of bioactive compounds, detoxification, or by the degradation of antinutritional compounds, while ameliorating their sensory and technological features. The use of spontaneous fermentation and the monitoring of microbiological changes, especially at the stage of maturation and aging of products, is also a phenomenon that requires monitoring.

This Special Issue will bring together the latest advances in improving the microbiological quality nutritional value and safety of animal-derived food products. We kindly invite you to present original papers as well as reviews.

Dr. Anna Ogrodowczyk
Dr. Monika Modzelewska-Kapituła
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Animal nutrition and animal-derived food microbiological quality
  • Milk microbiological quality and safety
  • Meat microbiological quality and safety
  • Fermented animal-derived products
  • Spontaneous fermentation/maturation
  • Food processing
  • Functional milk products
  • Functional meat products
  • Bioaccessibility/bioavailability
  • Novel foods

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Published Papers (12 papers)

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Editorial

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5 pages, 211 KiB  
Editorial
Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety
by Anna Maria Ogrodowczyk and Monika Modzelewska-Kapituła
Animals 2023, 13(13), 2048; https://0-doi-org.brum.beds.ac.uk/10.3390/ani13132048 - 21 Jun 2023
Viewed by 1120
Abstract
Products of animal origin have always been very popular among consumers due to their nutritional and sensory value [...] Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)

Research

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16 pages, 349 KiB  
Article
Health-Promoting Ingredients in Goat’s Milk and Fermented Goat’s Milk Drinks
by Beata Paszczyk, Marta Czarnowska-Kujawska, Joanna Klepacka and Elżbieta Tońska
Animals 2023, 13(5), 907; https://0-doi-org.brum.beds.ac.uk/10.3390/ani13050907 - 02 Mar 2023
Cited by 5 | Viewed by 2754
Abstract
The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat’s milk and fermented goat’s milk drinks. The [...] Read more.
The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat’s milk and fermented goat’s milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat’s milk had a significantly (p < 0.05) higher content of CLA (3.26 mg/g fat) compared to commercial milk (2.88 mg/g fat and 2.54 mg/g fat). Among the analyzed fermented goat’s milk drinks, the highest CLA content (4.39 mg/g fat) was determined in commercial natural yoghurts, while the lowest one was in organic natural yoghurts (3.28 mg/g fat). The highest levels of calcium (1322.9–2324.4 µg/g), phosphorus (8148.1–11,309.9 µg/g), and copper (0.072–0.104 µg/g) were found in all commercial products and those of manganese (0.067–0.209 µg/g) in organic products. The contents of the other assayed elements (magnesium, sodium, potassium, iron, and zinc) did not depend on the production method, but only on the product type, i.e., the degree of goat’s milk processing. The highest folate content in the analyzed milks was found in the organic sample (3.16 µg/100 g). Organic Greek yoghurts had a several times higher content of folates, reaching 9.18 µg/100 g, compared to the other analyzed fermented products. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
15 pages, 310 KiB  
Article
Microbiological Biodiversity of Regional Cow, Goat and Ewe Milk Cheeses Produced in Poland and Antibiotic Resistance of Lactic Acid Bacteria Isolated from Them
by Beata Nalepa and Lidia Hanna Markiewicz
Animals 2023, 13(1), 168; https://0-doi-org.brum.beds.ac.uk/10.3390/ani13010168 - 31 Dec 2022
Cited by 6 | Viewed by 1986
Abstract
(1) Unique sensory values of traditional and regional dairy products made them more and more popular among consumers. Lactic acid bacteria naturally occurring in these products can express antibiotic resistance and be a reservoir of antibiotic resistance genes (ARG) in the environment. The [...] Read more.
(1) Unique sensory values of traditional and regional dairy products made them more and more popular among consumers. Lactic acid bacteria naturally occurring in these products can express antibiotic resistance and be a reservoir of antibiotic resistance genes (ARG) in the environment. The aim of the study was to characterize the microbial diversity of twenty regional cheeses produced from non-pasteurized cow, goat and ewe milk, and investigate the phenotypic and genotypic antibiotic resistance (AR) of lactic acid bacteria isolated from these products. (2) Conventional microbiological methods were applied for the enumeration of lactic acid bacteria (lactobacilli and lactococci) and their isolation, and for the enumeration of Enterococcus, Staphylococcus, Enterobacteriaceae and spores. The disc diffusion method was applied for phenotypic AR. The PCR-based methods were used for strain identification, microbiological diversity of cheeses (PCR-DGGE), and for AR gene detection. (3) Among 79 LAB isolates the most frequent species were L. plantarum (n = 18), Leuc. lactis (n = 17), Lc. lactis (n = 11), Leuc. mesenteroides (n = 9) and L. pentosus (n = 8). Additionally, by using the PCR-DGGE method, DNA of L. casei was found in nine products. Lactobacilli (5.63–8.46 log cfu/g) and lactococci (6.15–8.41 log cfu/g) predominated over Enterococcus (max. 4.89 log cfu/g), Staphylococcus (max. 4.18 log cfu/g), and Enterobacteriaceae (mostly up to 4.88 log cfu/g). Analysis of phenotypic resistance to tetracycline (30 µg), erythromycin (15 µg), and chloramphenicol (30 µg) showed that 29% of LAB isolates were resistant to one antibiotic, 8%—to two, and 12%—to all tested antibiotics. Antibiotic resistance genes (AGR) for tetracycline (tet(M), tet(L), tet(W)), erythromycin (erm(B)) and chloramphenicol (cat-TC) were detected in 30 (38%), 29 (36.7%) and 33 (43.4%) LAB isolates, respectively. Among 31 LAB isolates phenotypically susceptible to all tested antibiotics, only 5 (16%) had no ARGs. (4) The results obtained in our work shed light on the potential threat posed by the widespread presence of ARGs in LAB present in regional cheeses. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
13 pages, 3923 KiB  
Article
Phosphoproteomic Analysis of the Jejunum Tissue Response to Colostrum and Milk Feeding in Dairy Calves during the Passive Immunity Period
by Xiaowei Zhao, Yunxia Qi, Tao Wu and Guanglong Cheng
Animals 2023, 13(1), 145; https://0-doi-org.brum.beds.ac.uk/10.3390/ani13010145 - 30 Dec 2022
Cited by 2 | Viewed by 1144
Abstract
Improvements in the feeding of calves are of increasing importance for the development of the dairy industry. While colostrum is essential for the health of newborn calves, knowledge of protein phosphorylation alterations in neonatal calves that are fed colostrum or mature milk is [...] Read more.
Improvements in the feeding of calves are of increasing importance for the development of the dairy industry. While colostrum is essential for the health of newborn calves, knowledge of protein phosphorylation alterations in neonatal calves that are fed colostrum or mature milk is lacking. Here, mid-jejunum tissue samples were collected from calves that received colostrum or milk. Subsequently, the jejunum phosphoproteome was analyzed using a phosphopeptide enrichment method, i.e., titanium immobilized metal ion affinity chromatography, coupled with liquid chromatography-tandem mass spectrometry. A total of 2093 phosphopeptides carrying unique 1851 phosphorylation sites corresponding to 1180 phosphoproteins were identified. Of the 1180 phosphoproteins, 314 phosphorylation sites on 241 proteins were differentially expressed between the groups. Gene ontology analysis indicated that the phosphoproteins were strongly associated with developmental and macromolecule metabolic processes, signal transduction, and responses to stimuli and insulin. Pathway analysis showed that the spliceosome, Hippo, insulin, and neurotrophin signaling pathways were enriched. These results reveal the expression pattern and changes in the function of phosphoproteins in bovine jejunum tissues under different feeding conditions and provide further insights into the crucial role of colostrum feeding during the early stages of life. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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21 pages, 5263 KiB  
Article
In Vitro Probiotic Characterization and Safety Assessment of Lactic Acid Bacteria Isolated from Raw Milk of Japanese-Saanen Goat (Capra hircus)
by Yukimune Tanaka, Ni Putu Desy Aryantini, Eiki Yamasaki, Makoto Saito, Yui Tsukigase, Hirotaka Nakatsuka, Tadasu Urashima, Risa Horiuchi and Kenji Fukuda
Animals 2023, 13(1), 7; https://0-doi-org.brum.beds.ac.uk/10.3390/ani13010007 - 20 Dec 2022
Cited by 1 | Viewed by 1904
Abstract
Two novel probiotic strains of lactic acid bacteria were successfully isolated from the raw milk of dairy Japanese-Saanen goats. Selection criteria for positive candidates were grown on de Man–Rogosa–Sharpe or M17 selective medium at 30, 35, or 42 °C anaerobically, and characterized based [...] Read more.
Two novel probiotic strains of lactic acid bacteria were successfully isolated from the raw milk of dairy Japanese-Saanen goats. Selection criteria for positive candidates were grown on de Man–Rogosa–Sharpe or M17 selective medium at 30, 35, or 42 °C anaerobically, and characterized based on Gram reaction, catalase test, and tolerance to low pH and bile salts. Among the 101 isolated positive candidates, two strains, YM2-1 and YM2-3, were selected and identified as Lacticaseibacillus rhamnosus using 16S rDNA sequence similarity. Culture supernatants of the two strains exhibited antipathogenic activity against Salmonella enterica subsp. enterica serovar. Typhimurium, Shigella sonnei, methicillin-resistant Staphylococcus aureus, methicillin-sensitive Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli O157. The antipathogenic activities were retained to some extent after neutralization, indicating the presence of antipathogenic substances other than organic acids in the culture supernatants. The two strains were sensitive with coincidental minimum inhibition concentrations (indicated in the parentheses hereafter) to ampicillin (0.25 μg/mL), chloramphenicol (4 μg/mL), gentamycin (4 μg/mL), kanamycin (64 μg/mL), streptomycin (16 μg/mL), and tetracycline (4 μg/mL). Furthermore, the two strains were resistant to clindamycin (16 μg/mL) and erythromycin (4 μg/mL). In addition, both YM2-1 and YM2-3 strains showed less unfavorable activities, including bile acid bioconversion, carcinogenic-related enzymes, mucin degradation, plasminogen activation, and hemolysis, than the detection limits of in vitro evaluation methods used in this study. In summary, L. rhamnosus YM2-1 and YM2-3 are highly safe and promising probiotic strains applicable in the dairy industry, and were first isolated from the raw milk of Japanese-Saanen goats. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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24 pages, 2654 KiB  
Article
The Manifold Bioactivity and Immunoreactivity of Microbial Proteins of Cow and Human Mature Milk in Late Lactation
by Anna Maria Ogrodowczyk, Maja Jeż and Barbara Wróblewska
Animals 2022, 12(19), 2605; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12192605 - 28 Sep 2022
Cited by 2 | Viewed by 1530
Abstract
(1) Human milk (HM) is a source of many microorganisms, whose structure contains microbial protein (MP). In addition to the known health-promoting properties of HM, many activities, including immunoreactivity, may result from the presence of MP. Cow’s milk (CM)-derived MP may be 10 [...] Read more.
(1) Human milk (HM) is a source of many microorganisms, whose structure contains microbial protein (MP). In addition to the known health-promoting properties of HM, many activities, including immunoreactivity, may result from the presence of MP. Cow’s milk (CM)-derived MP may be 10 times more abundant than MP derived from HM. (2) Raw cow’s milk samples of Holstein and Jersey breeds, commercially available pasteurized milk, and milk from three human donors in the late lactation phase were subjected to chemical and microbiological analyzes. Microorganisms from the milk material were recovered, cultured, and their activities were tested. MPs were extracted and their immunoreactivity was tested with human high IgE pooled sera. The milk types were subjected to simulated digestion. Milk and microbial proteins were identified with LCMS and subjected to an in silico analysis of their activities. Their antioxidant potential was analysed with the DPPH method. (3) The MP of HM shows a stronger IgE and IgG immunoreactivity in the tests with human sera compared to the MP of CM (p = 0.001; p = 0.02, respectively). There were no significant differences between the microbes in the MP of different cattle breeds. The MS-identification and in silico tests of milk and microbial proteins confirmed the presence of MP with immunoreactivity and antioxidant potential. (4) MPs possess a broad bioactive effect, which was determined by an in silico tools. The balance between an MP’s individual properties probably determines the raw material’s safety, which undoubtedly requires further research. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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9 pages, 259 KiB  
Article
Antibiotic Resistance Carriage Causes a Lower Survivability Due to Stress Associated with High-Pressure Treatment among Strains from Starter Cultures
by Urszula Zarzecka, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska, Krystyna Wiśniewska and Monika Modzelewska-Kapituła
Animals 2022, 12(11), 1460; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12111460 - 04 Jun 2022
Cited by 3 | Viewed by 1526
Abstract
High-pressure processing is one of the most promising novel food preservation methods that is increasingly used in the food industry. Its biggest advantage is that it is a nonthermal method that ensures the microbiological safety of the product while maintaining other features, including [...] Read more.
High-pressure processing is one of the most promising novel food preservation methods that is increasingly used in the food industry. Its biggest advantage is that it is a nonthermal method that ensures the microbiological safety of the product while maintaining other features, including nutritional value. If products made with starter cultures are subjected to high-pressure treatment, the process parameters should be selected so as not to eliminate all microorganisms in the product. The aim of the study was to investigate if carrying antibiotic resistance genes affects the survival of lactic acid bacteria (Lactococcus and the former Lactobacillus) strains during high-pressure treatment. Survival was assessed using the plate count method. It was shown that the strains carrying antibiotic resistance genes showed a lower survival to high pressure. This might be explained by the phenomenon of fitness cost, consisting in a reduced adaptation of antibiotic-resistant strains related to metabolic expenditure. The obtained results indicate the need for further research in this field and the need to select food processing parameters depending on the strains intentionally included in the food. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
19 pages, 1306 KiB  
Article
Are Local Dairy Products Better? Using Principal Component Analysis to Investigate Consumers’ Perception towards Quality, Sustainability, and Market Availability
by Valentina Maria Merlino, Manuela Renna, Joana Nery, Arianna Muresu, Alessandro Ricci, Aristide Maggiolino, Giuseppe Celano, Barbara De Ruggieri and Martina Tarantola
Animals 2022, 12(11), 1421; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12111421 - 31 May 2022
Cited by 13 | Viewed by 2756
Abstract
Consumers are increasingly aware of the benefits of local foods in terms of quality, sustainability, animal welfare, and safety. This research addresses two main questions: (i) is the perception towards sustainability aspects of local dairy products related to individuals’ preferences for milk and [...] Read more.
Consumers are increasingly aware of the benefits of local foods in terms of quality, sustainability, animal welfare, and safety. This research addresses two main questions: (i) is the perception towards sustainability aspects of local dairy products related to individuals’ preferences for milk and cheese quality aspects? (ii) are these perceptions related to people’s socio-demographic characteristics? For this purpose, a choice experiment was conducted online in Apulia (South-East Italy) involving a sample of 543 respondents. A Principal Component Analysis (PCA) was applied to analyze the consumer opinion related to dairy products’ quality attributes, sustainability, and availability on the market. From the PCA, four main components (accounting the 64.5% of the total explained variance) were defined, highlighting non-overlapping choice styles of consumers, distinguished by attitudes primarily based on quality attributes of dairy products rather than sustainability characteristics or perceived higher quality of local products. Furthermore, the Availability request component described the consumer need for higher availability and/or visibility of local dairy products on the market. The effect of gender, age, and educational status of individuals emerged as significantly important for the resulting component definitions. The obtained results clearly suggest the need to increase the efficiency of communication strategies concerning local dairy products, as well as local dairy products’ availability and visibility on the markets. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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10 pages, 1249 KiB  
Communication
Direct Rub Inoculation of Fungal Flora Changes Fatty Acid Composition and Volatile Flavors in Dry-Aged Beef: A Preliminary Study
by Nana Mikami, Takahito Toyotome, Masahiro Takaya and Kenichi Tamura
Animals 2022, 12(11), 1391; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12111391 - 28 May 2022
Cited by 1 | Viewed by 1906
Abstract
Here, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for [...] Read more.
Here, we established a method to produce dry-aged beef (DAB) by rub inoculation with fungal flora on the prepared DAB surface. Portions of Holstein steers’ rumps were prepared by direct rub inoculation of fungal flora or without treatment (conventional DAB) and dry-aged for 26 days in an aging room at 2.9 °C and 90% relative humidity. We compared the fungal covering and meat quality, including fatty acid composition and volatile aromatic compounds, of fungal-inoculated DAB with those of the conventional DAB. The fungal-inoculated DAB was almost entirely covered with white mold, in contrast to the conventional DAB. Moreover, the proportion of oleic acid and the concentration of nine volatile compounds significantly increased in the raw meat of fungal-inoculated DAB compared with those in the conventional DAB (p < 0.05). These results suggested that direct rub inoculation of fungal flora from prepared DAB may accelerate DAB production and efficiently enhance the “melt-in-the-mouth” feeling and flavors of DAB. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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15 pages, 1549 KiB  
Article
Occurrence and D-Tryptophan Application for Controlling the Growth of Multidrug-Resistant Non-O157 Shiga Toxin-Producing Escherichia coli in Dairy Products
by Mahmoud Elafify, Noha M. Sadoma, Salah F. A. Abd El Aal, Mohamed A. Bayoumi and Tamer Ahmed Ismail
Animals 2022, 12(7), 922; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12070922 - 04 Apr 2022
Cited by 4 | Viewed by 1827
Abstract
The objectives of the current study were first to determine the prevalence of non O157:H7E. coli, especially Shiga toxin-producing Escherichia coli (STEC) in retailed milk and dairy products in Egypt. Second, the antimicrobial resistance profiling and virulence genes [...] Read more.
The objectives of the current study were first to determine the prevalence of non O157:H7E. coli, especially Shiga toxin-producing Escherichia coli (STEC) in retailed milk and dairy products in Egypt. Second, the antimicrobial resistance profiling and virulence genes of the isolated E. coli strains were screened. Third, evaluation of the inhibitory effects of D-tryptophan against E. coli O26:H11 was further performed. The results revealed that 20% (30/150) of the samples were STEC positive, with 64 isolates harboring some virulent genes, such as Stx1, Stx2, eaeA, and hylA. Serological identification revealed four different pathotypes belonging to EPEC, ETEC, EHEC, and EIEC. Antimicrobial susceptibility testing revealed that 100%, 98.44%, 92.19%, 71.87%, 65.63% and 64.06% of the isolates had a resistance against tetracycline, oxacillin, erythromycin, nalidixic acid, sulphamethoxazol, and ampicillin, respectively. D-tryptophan addition (40 mM) to E. coli O26:H11-inoculated soft cheese and ice cream revealed a significant reduction (p < 0.05) in bacterial growth, especially when accompanied with other food stressors. D-Tryptophan is considered as an effective food preservative and as a promising alternative candidate in the dairy industry. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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11 pages, 567 KiB  
Article
Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market
by Beata Paszczyk and Marta Czarnowska-Kujawska
Animals 2022, 12(1), 96; https://0-doi-org.brum.beds.ac.uk/10.3390/ani12010096 - 01 Jan 2022
Cited by 8 | Viewed by 2288
Abstract
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: [...] Read more.
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021. The conducted research showed that the analyzed yoghurts were characterized by a varying content of fatty acid groups, different values of the calculated lipid quality indices, as well as a different content of conjugated linoleic acid cis9trans11 C18: 2 (CLA). Natural yogurts with additives had the highest content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs. Natural and bio yogurts with additives had a higher content of n-6 PUF than the other analyzed yogurts. The n-6/n-3 ratio was lower in bio yogurts and eco yogurts. Natural yogurts with additives featured the lowest index of atherogenicity (AI) and index of thrombogenicity (TI) and the highest hypocholesterolemic/hypercholesterolemic ratio (H/H). The fat extracted from the bio yogurts had the highest (0.90% of total fatty acids) mean content of cis9trans11 C18:2 (CLA). In fat of the other analyzed yogurts, mean CLA content in total content of fatty acids varied from 0.48% in natural yogurts with additives to 0.81% in bio yogurts with additives. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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21 pages, 365 KiB  
Article
Effect of Supercritical Extract from Black Poplar and Basket Willow on the Quality of Natural and Probiotic Drinkable Yogurt
by Marcin Walter, Bartosz Brzozowski and Marek Adamczak
Animals 2021, 11(10), 2997; https://0-doi-org.brum.beds.ac.uk/10.3390/ani11102997 - 19 Oct 2021
Cited by 8 | Viewed by 1976
Abstract
Yogurt is a fermented milk drink produced by Streptococcus thermophilus, Lactobacillus delbrüeckii ssp. bulgaricus, or Lactobacillus rhamnosus, which can be enriched with polyphenolic compounds to enhance its antioxidant properties. Supercritical (scCO2/H2O) extracts obtained from the mixture [...] Read more.
Yogurt is a fermented milk drink produced by Streptococcus thermophilus, Lactobacillus delbrüeckii ssp. bulgaricus, or Lactobacillus rhamnosus, which can be enriched with polyphenolic compounds to enhance its antioxidant properties. Supercritical (scCO2/H2O) extracts obtained from the mixture of bark and wood of black poplar (Populus nigra) and basket willow (Salix viminalis) are the source of bioactive compounds. The aim of the study was to assess the effect of supercritical extracts from the P. nigra and S. viminalis on the fermentation, quality, and bioactive properties of drinkable natural and probiotic yogurts. The incorporation of scCO2/H2O extracts at a dose of 0.01% (w/v) into milk for the production of natural and probiotic yogurts increases their functional properties by enhancing the antioxidant activity without causing negative effects on the physicochemical and organoleptic properties of products. The antioxidant activity of yogurt with scCO2/H2O extract from P. nigra and S. viminalis was higher than control yogurts by 1.3–13.2% and 4.4–37.5%, respectively. The addition of a supercritical S. viminalis extract reduced the time of natural and probiotic yogurt fermentation. Natural and probiotic yogurt with scCO2/H2O extracts added was characterised by a bacterial population size of over 7 log cfu/g, and the microflora was active throughout the cold storage period. FTIR analysis confirmed the presence of scCO2/H2O extracts from P. nigra or S. viminalis in both types of yogurt. A secondary structure analysis confirmed interactions between compounds of scCO2/H2O extract from P. nigra and S. viminalis extract with milk proteins. These interactions affect the compounds’ structural and functional properties by changing, e.g., their digestibility and antioxidant properties. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety)
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