The Effect of Coffee Extract on the Growth and Viability of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt
الموضوعات :
M. H. Marhamatizadeh
1
(Department of Food Hygiene, Veterinary Faculty, Kazerun Branch, Islamic Azad University, Kazerun, Iran.)
E. Ehsandoost
2
(Member of Young Researchers Club, Kazerun Branch, Islamic Azad University, Kazerun, Iran.)
P. Gholami
3
(Graduated of Microbiology, Kazerun Branch, Islamic Azad University, Kazerun, Iran)
الکلمات المفتاحية: Bifidobacterium bifidum, Coffee Extract, Lactobacillus acidophilus, Probiotic,
ملخص المقالة :
The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacterium bifidum in the coffee milk and yoghurts were significantly higher than those in the control milk and yoghurt. Increased concentrations of coffee extract create a favorable taste in milk and yoghurt in the samples containing Lactobacillus acidophilus and Bifidobacterium bifidum. The investigation showed that the yoghurt containing 0.8% coffee extract had superior taste and color. The samples with 0.4% coffee extract in milk and yoghurt had increased viscosity as compared to other samples investigated. The bioability of probiotic bacteria was measured by direct counting method. In day seven, the organoleptic properties of milk and yoghurt were evaluated. Higher sensory scores were obtained by the addition of 0.8% coffee extract in milk and yoghurt. The results suggest that coffee extract promoted the metabolic activity of lactic acid bacteria in milk and yoghurt. According to the findings, addition of coffee extract to milk and yoghurt might be recommended to take the advantage of their beneficial properties on human health attributed to the antioxidant and antimicrobial activities. Coffee extract might also enhance the functional properties of milk and yoghurt with potential therapeutic values for treatments.
Akalin, A. S., Gonc, S., Unal, G. &
Fenderya, S. (2007). Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yoghurt during storage. Journal of Food Science, 72, M222–M226.
Amatayakul, T., Halmos, A. L., Sherkat, F. & Shah, N. P. (2006). Physical characteristics of yoghurts made using exopolysaccharide-producing starter cultures and varying casein to whey protein ratios. International Dairy Journal, 16, 40–51.
Borrelli, R. C., Esposito, F., Napoitano, A., Ritieni, A. & Fogliano, V. (2004). Characterization of a new potential functional ingredient: Coffee silverskin. Journal of Agricultural and Food Chemistry 52, 1338–1343.
Couteau, D., McCartney, A. L., Gibson, G. R., Williamson, G. & Faulds, C. B. (2001). Isolation and characterization of human colonic bacteria able to hydrolyse chlorogenic acid. Journal of Applied Microbiology 90, 873–881.
Curk, M. C., Hubert, J. C. & Bringel, F. (1996). Lactobacillus paraplantarum sp. Now, a new species related to Lactobacillus plantarum. International Journal of Systematic Bacteriology 46,595–598.
Desmazeaud, M. (1996). Les bacte´ ries lactiques dans l’alimentation humaine: Utilisation etinnocuite´. Cahiers Agricultures 5, 331–343.
De Vrese, M., Steglman, A., Richter, B., Fenselau, S., Laue, C. & Scherezenmeir, J. (2001). Probiotics-compensation for lactase insufficiency.American Journal of Clinical Nutrition 73, 421–429.
De Vuyst, L. & Degeest, B. (1999). Heteropolysaccharides from lactic acid bacteria. FEMS Microbiology Reviews 23, 130–135.
Gibson, G. R., Saveedra, J. M., Mac-Farlane, S. & Mac-Farlane, G. T. (1997). Probiotics and intestinal infections. In: Fuller, R. (Ed.), Probiotic. 2: Applications and Practical Aspects. Chapman & Hall,
New York, pp. 10–39.
Gniechwitz, D., Reichardt, N., Blaut, M., Steinhart, H. & Bunzel, M. (2007). Dietary fiber from Coffee beverage: degradation by human fecal microbiota. Journal of Agricultural and Food Chemistry 55, 6989–6996.
Guler-Akin, B. & Akin, M. S. (2007). Effects of cysteine and different incubation temperatures on the microflora, chemical composition and sensory characteristics of bio-yogurt made from goat’s milk.Food Chemistry 100 (2), 788–793.
Hull, R. R., Roberts, A. V. & Mayes, J. J. (1984). Survival of Lactobacillus acidophilus in yoghurt. Australian Journal of Dairy Technology, 39, 164–166.
Isolauri, E., Su¨ tas, Y., Kankaapa¨ a, P., Arvilommi, H. & Salminen, S. (2001). Probiotics: effects of immunity. American Journal of Clinical Nutrition 73, 444–450.
Jackson, M. S., Bird, A. R. & Mc-Orist, A. I. (2002). Comparison of two selective media for the detection and enumeration of lactobacilli in human faeces. Journal of Microbiological Methods 51, 313–321.
Joo, S. J., Choi, K. J., Kim, K. S., Lee, J. W. & Park, S. K. (2001). Characteristics of yogurt prepared with ‘jinpum’ bean and sword bean (Canavalin gladiata). International Journal of Postharvest Technology and Innovation 8, 308–312.
Joo, S. J., Choi, K. J., Kim, K. S., Lee, J. W. & Park, S. K. (2001). Characteristics of yogurt prepared with ‘jinpum’ bean and swordbean (Canavalin gladiata). International Journal of Postharvest Technology and Innovation 8, 308–312.
Klaver, F. A. M., Kingma, F. & Weerkamp, A. H. (1993). Growth and survival of bifidobacteria in milk. Netherlands Milk and Dairy Journal, 47, 151–164.
Lourens Hattingh, A. & Viljoen, B. C. (2001). Yoghurt as probiotic carrier food. International Dairy Journal, 11, 1–17.
Marhamatizadeh, M. H., Rafatjoo, R.,
Farokhi, A. R., Karmand, M. & Rezaazade, S. (2009). The study of soya extract on the growth of probiotic Lactobacillus acidophilus and Bifidobacerium bifidum bacteria in probiotic milk and yoghurt. Journal of Veterinary Pathobiology, 1, pp. 23-28.
Marhamatizadeh, M. H., Karmand, M., Farokhi, A. R., Rafatjoo, R. & Rezazade, S. (2011). The effects of malt extract on the increasing growth of probiotic bacteria Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt. Journal of Food Technology & Nutrition, 8, pp. 78-84.
Marhamatizadeh, M. H., Rasekh, I., Rezazade, S. & Kazemi, M. R. (2010). Study on honey yoghurt as the carrier of probiotic Bifidibacteriumbifidum. Journal of Veterinary Pathobiology.1, pp 31-40.
Marhamatizadeh, M. H., Afrasiabi, S., Rezazadeh, S. & Marhamati, Z. (2011). Effect of spearmint on the growth of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yogurt. African Journal of Food Science, 5(13):747-753.
Marhamatizadeh, M. H., Rezazadeh, S., Kazemeini, F. & Kazemi, M. R. (2012). The study of probiotic juice product conditions supplemented by culture of Lactobacillus acidophilus and Bifidobacterium bifidum. Middle-East Journal of Scientific Research, 11: 278-295
Marhamatizadeh, M. H., Mohammadi, M., Rezazadeh, S. & Jafari, F. (2012). Effects of Garlic on the Growth of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt. IDOSI Publications, Middle-East Journal of Scientific Research 11 (7): 894-899.
Marhamatizadeh, M. H., Jafari, F., Rezazadeh, S., Ehsandoost, E. & Mohammadi M. (2012). Effects of Dill Extract (Anethumgraveolens L.) on Growth and Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Milk and Yoghurt. IDOSI Publications, Global Veterinaria 9 (3): 252-257.
Marhamatizadeh, M. H, Ehsandoost, E., Gholami, P., Moshiri, H. & Nazemi, M. (2012). Effect of Permeate on Growth and Survival of Lactobacillus acidophilus and Bifidobacterium bifidum for Production of Probiotic Nutritive Beverages. IDOSI Publications, World Applied Sciences Journal 18 (10): 1389-1393.
Medina, L. & Jordano, R. (1994). Survival of constitutive microflora in commercially fermented milk containing bifidobacteria during refrigerated storage. Journal of Food Protection, 56,731–733.
Mortazavian, A. M. & Sohrabvandi, S. (2006). Probiotic and Probiotic foods, Ata publish; pp18, 152-155, 202, 210, 213, 219, 235, 371-372.
Ostlie Hilde M., Merete, H. H. & Judith, A. N. (2003). Growth and metabolism of selected strains of probiotic bacteria in milk. International Journal of Food Microbiology 87, 17–27.
Plumb, G. W., Garcia-Conesa, M. T., Kroon, P. A., Rhodes, M., Ridley, S. & Williamson, G., (1999). Metabolism of chlorogenic acid byhuman plasma, liver, intestine and gut microflora. Journal of the Science of Food and Agriculture 79, 390–391.
Ruas Madiedo, P., Tuinier, R., Kanning, M. & Zoon, P. (2002). Role of exopolysaccharides produced by Lactococcus lactis subsp. Cremoris on the viscosity of fermented milks. International Dairy Journal 12,689–695.
Saarela, M., Lahteenmaki, L., Crittenden, R., Salminen, S. & Mattila-Sandholm, T. (2002). Gut bacteria and health foods: The European perspective. International Journal of Food Microbiology, 78, 99–117.
Shori A. B. & Baba A. S. (2011). Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yoghurt.
Journal of Saudi Chemical Society.
Tamime, A. Y., Saarela, M., Sondergaard, A. K., Mistry, V. V. & Shah, N. P. (2005). Production and maintenance of viability of probiotic micro-organisms in dairy products. In A. Y. Tamime (Ed.), Probiotic dairy products (pp. 39–72).
Temmerman, R., Pot, B., Huys, G. & Swings, J. (2002). Identification and antibiotic susceptibility of bacterial isolates from probiotic products.International Journal of Food Microbiology 81, 1–10.
Umemura, M., Fujii, S., Asano, I., Hoshino, H. & Iino, H. (2004). Effect of Coffee mix drink containing mannooligosaccharides from Coffee mannan on defecation and fecal microbiota in healthy volunteers. Food Science and Technology Research 10,195–198
Yaghtin, A. R. (2010). The Study of cinnamon effect on Lactobacillus acidophilus and Bifidobacterium bifidum growth in probiotic milk banana Production. Islamic Azad University, Azad University of Kazerun, pp: 733.
Zottola, E. A., Yessi, T. L., Ajao, D. B. & Roberts, R. F. (1994). Utilization of cheddar cheese containing Nisin as an antimicrobialagents in other foods. International Journal of Food Microbiology 24, 227–238.
