Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drin...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-05-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0008_use-of-lactiplantibacillus-plantarum-for-dairy-and-non-dairy-fermented-products.php |
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| author | Šárka Horáčková Blanka Vrchotová Daniel Koval Akkenzhe Omarova Marcela Sluková Jiří Štětina |
| author_facet | Šárka Horáčková Blanka Vrchotová Daniel Koval Akkenzhe Omarova Marcela Sluková Jiří Štětina |
| author_sort | Šárka Horáčková |
| collection | DOAJ |
| description | In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary. |
| first_indexed | 2024-04-10T08:32:13Z |
| format | Article |
| id | doaj.art-fda4d1bb124b49489e9d0a0251316e9a |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:13Z |
| publishDate | 2022-05-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-fda4d1bb124b49489e9d0a0251316e9a2023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-05-0140539239910.17221/132/2022-CJFScjf-202205-0008Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented productsŠárka Horáčková0Blanka Vrchotová1Daniel Koval2Akkenzhe Omarova3Marcela Sluková4Jiří Štětina5Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Biotechnology, Faculty of Engineering and Technology, Innovative University of Eurasia, Pavlodar, Republic of KazakhstanDepartment of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague, Czech RepublicIn this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0008_use-of-lactiplantibacillus-plantarum-for-dairy-and-non-dairy-fermented-products.phpantifungal activitylab compatibilitylactobacillisoy beverageyoghurt culture |
| spellingShingle | Šárka Horáčková Blanka Vrchotová Daniel Koval Akkenzhe Omarova Marcela Sluková Jiří Štětina Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products Czech Journal of Food Sciences antifungal activity lab compatibility lactobacilli soy beverage yoghurt culture |
| title | Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products |
| title_full | Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products |
| title_fullStr | Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products |
| title_full_unstemmed | Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products |
| title_short | Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products |
| title_sort | use of lactiplantibacillus plantarum for dairy and non dairy fermented products |
| topic | antifungal activity lab compatibility lactobacilli soy beverage yoghurt culture |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0008_use-of-lactiplantibacillus-plantarum-for-dairy-and-non-dairy-fermented-products.php |
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