The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt
Abstract
In this study, it was aimed to investigate the effect of pine honey on the viability of probiotic bacteria (Lactobacillus acidophilus LA-5®️ and Bifidobacterium animalis subsp. lactis BB-12®️) and some properties of probiotic yogurts. The non-fat dry matter of milk used in yogurt production is standardized to 11%. Milk is divided into 3 groups (A, B, and C). A, B, and C milk groups were inoculated with yogurt culture, yogurt culture + L. acidophilus LA-5 and yogurt culture + B. animalis subsp. lactis BB-12 respectively. Each 3 groups of milk are divided into 3 parts. While pine honey was not added to the first part (control group), 5% pine honey was added to the second part and 7% pine honey to the third part of the milk. Produced yogurt samples were stored at +4 °C for 21 days and physico-chemical, structural, microbiological, and sensory analyzes were performed on the 1st, 7th, 14th and 21st days of storage. According to the results obtained in the study, with the addition of pine honey, hardness and viscosity values of yogurt samples decreased, while water holding capacity values increased. Also, pine honey addition did not have a significant effect on L. acidophilus LA-5 viability, however, the addition of 7% pine honey statistically significantly increased the viability of B. animalis subsp. lactis BB-12. Also, taste scores of yogurts containing probiotic cultures are lower than those of the control group yogurt in sensory analysis. It was determined that the odor, consistency and color scores of the samples were close to each other.
Keywords: Pine Honey; yogurt; prebiotic; probiotic; viscosity
Article Details
- Come citare
-
Ayaz, R., Andiç, S., & Oğuz, Ş. (2024). The effect of pine honey on the viability of probiotics and some properties of probiotic yogurt. Journal of the Hellenic Veterinary Medical Society, 75(3), 8099–8112. https://doi.org/10.12681/jhvms.37054
- Fascicolo
- V. 75 N. 3 (2024)
- Sezione
- Research Articles
Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Non commerciale 4.0 Internazionale.
Authors who publish with this journal agree to the following terms:
· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
Abu-Taraboush HM, Al-Dagal MM, Al-Royli, MA (1998) Growth, viabil
ity, and proteolytic activity of bifidobacteria in whole camel milk. J
Dairy Sci 81(2):354-361.
Afzaal M, Khan AU, Saeed F, Ahmed A, Ahmad MH, Maan AA, Hussain
S (2019) Functional exploration of free and encapsulated probiotic
bacteria in yogurt and simulated gastrointestinal conditions. Food Sci
Nutr 7(12):3931-3940.
Akalın AS, Fenderya S, Akbulut N (2004) Viability and activity of bifido
bacteria in yogurt containing fructooligosaccharide during refrigerat
ed storage. Int J Food Sci Tech 39(6):613-621.
Akın MB, Akın MS (2016) Elma lifi ile zenginleştirilmiş set tipi yoğurt
ların bazı özellikleri üzerine etkisi. Harran Tarım ve Gıda Bilimleri
Dergisi 20(2):94-104.
Amaretti A, Tamburini E, Bernardi T, Pompei A, Zanoni S, Vaccar G,
Matteuzzi D, Rossi M (2006) Substrate preference of Bifidobacte
rium adolescentis MB 239: compared growth on single and mixed
carbohydrates. Appl Microbiol Biotechnol 73:654-662.
Ammar ETMA, Ismail MM, Khalil AEWE, Eid MZ (2015) Impact of
fortification with honey on some properties of bio-yogurt. J Microbiol
Biotechnol Food Sci 4(6):503-508.
Andersson H, Asp NG, Bruce Å, Roos S, Wadström T, Wold AE (2001)
Health effects of probiotics and prebiotics a literature review on hu
man studies. Food Nutr Res 45:58-75.
AOAC (1990) Official Methods of Analysis of AOAC International, 15th
Edition, AOAC International, Arlington, Virginia, USA.
AOAC (1995) Official methods of analysis of AOAC International, 16th
Edition, AOAC International, Arlington, Virginia, USA.
Arab M, Yousefi M, Khanniri E, Azari M, Ghasemzadeh-Mohammadi V,
Mollakhalili-Meybodi N (2023) A comprehensive review on yogurt
syneresis: effect of processing conditions and added additives. J Food
Sci Technol 60:1656-1665.
Bahrami M, Ahmadi D, Alizadeh M, Hosseini F (2013) Physicochemi
cal and sensorial properties of probiotic yogurt as affected by addi
tions of different types of hydrocolloid. Korean J Food Sci Analysis
(3):363-368.
Ballan R, Battistini C, Xavier-Santos D, Saad, SMI (2020) Interactions
of probiotics and prebiotics with the gut microbiota. In: Progress in
Molecular Biology and Translational Science. Volume 171, Academ
ic Press, pp 265-300.
Bergamini CV, Hynes ER, Palma SB, Sabbag NG, Zalazar CA (2009)
Proteolytic activity of three probiotic strains in semi-hard cheese as
single and mixed cultures: Lactobacillus acidophilus , Lactobacillus
paracasei and Bifidobacterium lactis. Int Dairy J 19(8):467-475.
Case RA, Bradley LY, Williams RR (1985) Chemical and physical meth
ods. In: Standard methods for the examination of dairy products.
American Public Health Association, Baltimore, MD: pp 327-404.
Coskun F, Karabulut Dirican L (2019) Effects of pine honey on the phys
icochemical, microbiological and sensory properties of probiotic yo
gurt. Food Sci Technol, 39(Suppl. 2):616-625.
Costa MP, Frasao BS, Silva ACO, Freitas MQ, Franco RM, Conte-Junior
CA (2015) Cupuassu (Theobroma grandiflorum) pulp, probiotic, and
prebiotic: Influence on color, apparent viscosity, and texture of goat
milk yogurts. J Dairy Sci 98(9):5995-6003.
Çakmakçı S, Çetin B, Turgut T, Gürses G, Erdoğan A (2012) Probiotic properties, sensory qualities, and storage stability of probiotic banana
yogurts. Turkish J Vet Anim Sci 36(3):231-237.
Davani-Davari D, Negahdaripour M, Karimzadeh I, Seifan M, Mohkam
M, Masoumi SJ, Berenjian A, Ghasemi Y (2019) Prebiotics: Defi
nition, types, sources, mechanisms, and clinical applications. Foods,
(3):92.
Dave RI, Shah NP (1996) Evaluation of media for selective enumeration
of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bul
garicus, Lactobacillus acidophilus, and bifidobacteria. J Dairy Sci
(9):1529-1536.
Dave RI, Shah NP (1997) Viability of yogurt and probiotic bacteria in yo
gurts made from commercial starter cultures. Int Dairy J 7(1):31-41.
Delikanli B, Ozcan T (2017) Improving the textural properties of yogurt
fortified with milk proteins. J Food Process Preserv 41(5):e13101.
Domagalla J, Sady M, Grega T, Bonczar G (2005) The influence of stor
age time on rheological properties and texture of yogurts with the
addition of oat-maltodextrin as a fat substitute. Int J Food Prop 8:439
Dönmez Ö, Mogol BA, Gökmen V (2017) Syneresis and rheological be
haviors of set yogurt containing green tea and green coffee powders.
J Dairy Sci 100:901-907.
Fennema OR (1996) Water and ice. In: Food chemistry. 3rd ed, Marcel
Dekker Inc, New York: pp 17-94.
Gauche C, Tomazi T, Barreto PLM, Ogliari PJ, Bordignon-Luiz MT
(2009) Physical properties of yogurt manufactured with milk whey
and transglutaminase. LWT-Food Sci Technol 42:239- 243.
González-Rodríguez I, Gaspar P, Sánchez B, Gueimonde M, Margolles
A, Neves AR (2013) Catabolism of glucose and lactose in Bifido
bacterium animalis subsp. lactis, studied by 13C nuclear magnetic
resonance. Appl Environ Microbiol 79:7628-7638.
Hadjimbei E, Botsaris G, Chrysostomou S (2022) Beneficial effects of
yoghurts and probiotic fermented milks and their functional food po
tential. Foods, 11(17):2691.
Huebner J, Wehling RL, Parkhurst A, Hutkins RW (2008) Effect of pro
cessing conditions on the prebiotic activity of commercial prebiotics.
Int Dairy J 18:287-293.
İlyasov RA, Gaifullina LR, Saltykova ES, Poskryakov AV, Nikolenko AG
(2012) Review of the expression of antimicrobial peptide defensin in
honey bees Apis mellifera l. J Apic Sci 56(1):115-123.
Kajiwara S, Gandhi H, Ustunol Z (2002) Effect of honey on the growth
of and acid production by human intestinal Bifidobacterium spp.: An
in vitro comparison with commercial oligosaccharides and inulin. J
Food Prot 65(1):214-218.
Karaca OB, Güzeler N, Tangüler H, Yaşar K, Akın MB (2019). Effects
of apricot fibre on the physicochemical characteristics, the sensory
properties and bacterial viability of nonfat probiotic yoghurts. Foods
(1):33.
Karadal F, Yıldırım Y (2012) Balın kalite nitelikleri, beslenme ve sağlık
açısından önemi. Erciyes Üniv Vet Fak Derg 9(3):197-209.
Keogh MK, O’Kennedy BT (1998) Rheology of stirred yogurt as affected
by added milk fat, protein and hydrocolloids. J Food Sci 63:108-112.
Laudadio V, Lorusso V, Lastella NMB, Dhama K, Karthik K, Tiwari R,
Alam GM, Tufarelli V (2015) Enhancement of nutraceutical value
of table eggs through poultry feeding strategies. Int J Pharmacol
(3):201-212.
Lourens-Hattingh A, Viljoen BC (2001) Yogurt as probiotic carrier food.
Int Dairy J 11(1-2):1-17.
Machado TADG, de Oliveira MEG, Campos MIF, de Assis POA, de
Souza EL, Madruga MS, Pacheco MTB, Pintado MMEP, Queiroga
RCRE (2017) Impact of honey on quality characteristics of goat yo
gurt containing probiotic Lactobacillus acidophilus. LWT-Food Sci
Technol 80:221-229.
Markowiak P, Śliżewska K (2017) Effects of probiotics, prebiotics, and
synbiotics on human health. Nutrients 9(9):1021.
Mercan E, Akın N (2017) Effect of different levels of pine honey addition
on physicochemical, microbiological and sensory properties of set
type yoghurt. Int J Dairy Technol 70(2):245- 252.
Metry WA, Owayss AA (2009) Influence of incorporating honey and royal
jelly on the quality of yogurt during storage. Egyptian J Food Sci
:115-131.
Meybodi NM, Mortazavian AM, Arab M, Nematollahi A (2020) Probi
otic viability in yoghurt: A review of influential factors. Int Dairy J
:104793.
Mohan A, Hadi J, Gutierrez-Maddox N, Li Y, Ivanhoe Leung IKH, Gao Y,
Shu Q, Siew-Quek SY (2020) Sensory, microbiological and physico
chemical characterisation of functional Manuka honey yogurts con
taining probiotic Lactobacillus reuteri DPC16. Foods 9:106.
Mudgil D, Barak S, Khatkar BS (2017) Texture profile analysis of yogurt
as influenced by partially hydrolyzed guar gum and process variables.
J Food Sci Technol 54:3810-3817.
Okur ÖD, Artan E, Soyyiğit H, Seydim ZG (2008) Fonksiyonel özellikleri
geliştirilmiş yoğurt üretimi. Gıda 33(2):57-67.
Parnell-Clunies E, Kakuda Y, Deman JM (1988) Gelatin profiles of yogurt
as affected by heat treatment of milk. Dairy Sci 71:582-588.
Pokusaeva K, Fitzgerald GF, van Sinderen D (2011) Carbohydrate metab
olism in Bifidobacteria. Genes & Nutr 6(3):285-306.
Pour HM, Marhamatizadeh MH, Fattahi H (2022) Encapsulation of differ
ent types of probiotic bacteria within conventional/multilayer emul
sion and its effect on the properties of probiotic yogurt. Journal of
Food Quality 7923899:1-12.
Rashwan AK, Osman AI, Chen W (2023) Natural nutraceuticals for en
hancing yogurt properties: a review. Environ Chem Lett 21(3):1907
Riazi A, Ziar H (2012) Effect of honey and starter culture on growth,
acidification, sensory properties and bifidobacteria cell counts in fer
mented skimmed milk. Afr J Microbiol Res 6(3):486-498.
Sarkar S (2019) Potentiality of probiotic yoghurt as a functional food-a
review. Food Sci Nutr 49(2):182-202.
Sert D, Akın N, Dertli E (2010) Effects of sunflower honey on the phys
icochemical, microbiological and sensory characteristics in set type
yogurt during refrigerated storage. Int J Dairy Technol 64(1):99-107.
Sezen AG (2013) Prebiyotik, probiyotik ve sinbiyotiklerin insan ve hay
van sağlığı üzerine etkileri. Atatürk Üniversitesi Veteriner Bilimleri
Dergisi, 8(3):248-258.
Shamala TR, Shri Jyothi Y, Saibaba P (2000) Stimulatory effect of honey
on multiplication of lactic acid bacteria under in vitro and in vivo
conditions. Lett Appl Microbiol 30:453-455.
Singh H, Thompson A, Boland M (Eds.) (2009). Milk proteins. Academic
Press.
Soccol CR, Vandenberghe LDS, Spier MR, Medeiros ABP, Yamaguishi
CT, Lindner JDD, Pandey A, Thomaz-Soccol V (2010) The potential
of probiotics: A review. Food Technol Biotechnol 48(4):413-434.
Sohrabpour S, Bari MR, Alizadeh M, Amiri S (2021) Investigation of the
rheological, microbial, and physicochemical properties of developed
synbiotic yogurt containing Lactobacillus acidophilus LA-5, honey,
and cinnamon extract. J Food Process Preserv 45(4):e15323.
Şener A, Temiz A, Toğay SÖ, Bağcı U (2008) Çeşitli prebiyotiklerin Bi
fidobacterium animalis subsp. lactis Bb-12’nin gelişimi ve asitlik
geliştirme özelliği üzerine in vitro etkileri. Hacettepe Üniversitesi
Gıda Mühendisliği Bölümü, Türkiye 10. Gıda Kongresi, 889-892,
Erzurum.
Tharmaraj N, Shah NP (2003) Selective Enumeration of Lactobacillus
delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactoba
cillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus
rhamnosus, and Propionibacteria. J Dairy Sci 86(7):2288-2296.
Tripathi MK, Giri SK (2014) Probiotic functional foods: Survival of pro
biotics during processing and storage. J Funct Foods 9:225-241.
Vrese M, Schrezenmeir J (2008) Probiotics, prebiotics, and synbiotics.
Adv Biochem Engin/Biotechnol, 111:1-66.
Yao S, Xie S, Jiang L, Li L (2017) Effect of dandelion extract, sucrose
and starter culture on the viscosity, water-holding capacity and pH of
plain yogurt. Mljekarstvo 67(4):305-311.
Yeo SK, Liong MT (2010) Effect of prebiotics on viability and growth
characteristics of probiotics in soymilk. J Sci Food Agric 90(2):267
Zhao L, Wang X, Tian Q, Mao X (2016) Effect of casein to whey protein
ratios on the protein interactions and coagulation properties of low-fat
yogurt. J Dairy Sci 99:7768-7775.
Zlatev Z, Taneva I, Baycheva S, Petev M (2018) A Comparative analysis
of physico-chemical indicators and sensory characteristics of yogurt
with added honey and bee pollen. Bulg J Agric Sci, 24(1):132-144.
