דו״ח מאומת

The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.…

PMID: 26165970

Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages' health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper.…

PMID: 41008217

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains,…

PMID: 37444290

The expanding market for probiotic fermented foods like yogurt necessitates advanced methodologies to validate product claims. While multiple analytical approaches exist for characterizing LAB, most of them are either costly or inefficient. Here, for the first time, we put forward a bacterial melting curve analysis (BMCA) method to classify lactic acid bacteria (LAB) rapidly. This approach employs SYTO 9 and a thermoregulated fluorometer to simultaneously monitor LAB viability and double-stranded DNA (dsDNA) content. Ramping the temperature from physiological (37°C) to denaturing (98°C) levels allowed the concurrent recording of bacterial inactivation kinetics and dsDNA dissociation profiles, yielding distinct species-specific signatures. Validation using three reference strains demonstrated clear differentiation of LAB via multivariate dimensionality reduction of the melting curves. The method was successfully applied to classify and quantify LAB in yogurt without using antibodies. Furthermore, BMCA was utilized to assess the thermotolerance of LAB in different formulations, revealing enhanced thermal stability when the bacteria were encapsulated within calcium alginate gel particles. The BMCA enabled LAB identification and measurement in yogurt samples without requiring antibody-based techniques. Additionally, the BMCA method can also be employed to evaluate thermal stability of LAB in formulations.…

PMID: 41859440

<h4>Background</h4>The aim of this study was to compare microbial diversity and compositional changes under digestive stress in yogurts produced using different culture strategies in a dynamic in vitro gastrointestinal system.<h4>Methods</h4>Yogurts produced with probiotic starter cultures, standard yogurt cultures, and probiotic sachet supplementation were evaluated using a dynamic in vitro gastrointestinal system including mouth, stomach, and small intestinal phases under controlled pH, temperature, and digestion conditions. Microbial diversity and compositional changes before and after the in vitro gastrointestinal simulation were determined using a 16S rRNA amplicon-based Oxford Nanopore sequencing approach, and the resulting data were analyzed using bioinformatics, alpha-diversity, and beta-diversity metrics.<h4>Results</h4>Probiotic sachet addition significantly increased microbial species richness, alpha diversity, and community balance compared to starter culture yogurts (Shannon and Inverse Simpson, <i>p</i> < 0.05). In vitro gastrointestinal system led to a reduction to a Firmicutes-dominant core microbiota in all samples; in contrast, beta diversity and PCoA analyses showed that the post-digestive microbial structure of sachet-supplemented yogurts was significantly different (PERMANOVA, <i>p</i> = 0.001).<h4>Conclusions</h4>Consequently, it was demonstrated that adding probiotic sachets to yogurt increases the diversity and resilience of beneficial bacteria throughout the digestive tract, making the product a more robust and functional food for health.…

PMID: 42279829