Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
| Autor: | Chaminda Senaka Ranadheera, Hasitha Priyashantha, Maheshika S. Kurukulasuriya, A.M.N.L. Abesinghe, Janak K. Vidanarachchi, P.H.P. Prasanna |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
buffalo milk
fermented milk Plant Science Biology Health benefits Biochemistry Genetics and Molecular Biology (miscellaneous) Environmental stress law.invention Probiotic chemistry.chemical_compound 0404 agricultural biotechnology Starter artisanal fermentation law parasitic diseases Probiotic bacteria Food science Lactose lcsh:TP500-660 ultrasound 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences lcsh:Fermentation industries. Beverages. Alcohol 040401 food science 040201 dairy & animal science probiotics chemistry Fermentation prebiotics Food Science |
| Zdroj: | Fermentation, Vol 6, Iss 121, p 121 (2020) |
| Popis: | Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products. |
| Databáze: | OpenAIRE |
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