| Autor: |
Lauková, Andrea, Dvorožňáková, Emília, Petrová, Miroslava, Maloveská, Marcela, Bino, Eva, Zábolyová, Natália, Kandričáková, Anna, Pogány Simonová, Monika |
| Předmět: |
|
| Zdroj: |
Processes; Oct2024, Vol. 12 Issue 10, p2138, 10p |
| Abstrakt: |
Yogurt is generally defined as a cultured milk product made using some species of lactic acid bacteria. Moreover, some additive bacteria are frequently involved in yogurts to provide health benefits. The objective of this study was testing the stability and survival of a beneficial strain with postbiotic activity, Enterococcus durans ED 26E/7, in cow, goat, and ewe–goat milk yogurts. The validated methods were used in the study. Postbiotic, concentrated substance (CBs) from the strain ED 26E/7 inhibited growth of indicator bacteria by 60.5%. The strains E. hirae (96%) were susceptible to CBs (inhibitory activity from 200 to 25,600 AU/mL). The growth of staphylococci was inhibited by 79% with activity of 100 up to 25,600 AU/mL. Also, 40 out of 46 fecal E. coli were inhibited (activity 100 AU/mL). CBs was thermo-stable and remained active also after storage for 11 months at −20 °C and −80 °C. Exposing CBs to proteolytic enzymes did not lead to its complete deactivation indicating that it is probably not only a proteinaceous substance. The highest counts of the freeze-dried (encapsulated), safe ED 26E/7 strain and its stability were detected in ewe–goat milk yogurts. They reached up to 5.0 cfu/g. ED 26E/7 represents a further promising additive, although other testing will be performed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
