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The Production of Bio-Yoghurt with Probiotic Bacteria, Royal Jelly And

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The Production of Bio-Yoghurt with Probiotic Bacteria, Royal Jelly And ition & F tr oo u d N f S o c l i e a n n c r e u s o J Journal of Nutrition & Food Sciences Atallah, J Nutr Food Sci 2016, 6:3 ISSN: 2155-9600 DOI: 10.4172/2155-9600.1000510 Research Article Open Access The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains Atallah AA* Dairy Science Departement, Moshtohor Faculty of Agriculture, Benha University, Egypt *Correspondinf author: Atallah AA, Dairy Science Departement, Moshtohor Faculty of Agriculture, Benha University, Egypt, Tel: 0133231011; E-mail: [email protected] Received date: March 03, 2016; Accepted date: May 27, 2016; Published date: May 31, 2016 Copyright: © 2016 Atallah AA. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract In this study, the yoghurt and bio-yoghurt were produced using probiotic bacteria (Lb. gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 and/or Lb. delbrueckii subsp. bulgaricus and Str. thermophilus as yoghurt starter), royal jelly (0.6%) and bee pollen grains (0.8%). The samples were analyzed for chemical, rheological, sensory evaluation and microbiological interval during storage. Addition of the probiotic, royal jelly and bee pollen grains to the yoghurt starter cultures increased the coagulation time of the produced functional yoghurt than that of the control. The total solid, ash, fat, protein and acidity contents significantly increased while, lactose contents and pH values significantly decreased during storage period up to 21 days of all treatments. From the microbiology term there was decrease of the LAB, Str. thermophilus, Lb. delbrueckii subsp. bulgaricus, Lb. gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 during storage periods. Also, the probiotic level after three weeks of storage was greater than 6 log cfu/ml. The produced functional yoghurt had better sensory and rheological characteristics than those of control yoghurt; overall, all functional yoghurt treatments were acceptable up to the end of the storage period. Keywords: Yoghurt; Probiotic; Royal jelly; Bee pollen grains; incorporation of probiotic cultures. A probiotic dairy product should Chemical analysis contain at least 6-7 log cfu.g-1 of viable probiotic bacteria at the time of consumption and, should be consumed regularly in a quantity of Abbreviations: higher than 100 g per day or in other words at least 9 log cfu per day [6]. Numerous scientific papers and review articles have been Lb: Lactobacillus; ATCC: American Type Culture Collection; DSM: published on the health benefits associated with the consumption of Deutsche Sammlung von Mikroorganismen; Bif: Bifidobacterium; fermented dairy products [7]. Therefore, every year the food industry Subsp: Subspecies; Str: Streptococcus; RJ: Royal Jelly; BPG: Bee Pollen develops new fermented milk products that are required by consumers Grains; LAB: Lactic Acid Bacteria for their health benefits [8]. Pollen is the male gametophyte of flowers. Honey bees collect pollen Introduction by adding sugars from nectar to hold the grains together and then Functional foods generally contain one or more beneficial transfer them back to the colony by packing them into hairs on the compounds such as probiotic, prebiotic and others. These foods corbiculae (hind legs) of bees. Potential applications of pollen include present a potential to promote health by maximizing physiological its use in apitherapy and as a functional food in the food industry due functions of a person and not for the cure of illnesses [1]. The majority to pollen nutritional properties [9]. Its nutritional values consists of of probiotic products available in the marketplace contain species of proteins, lipids, sugar, fibers, minerals salts, amino acids, traces of Lactobacillus and Bifidobacterium, which are the main genera of micronutrients and vitamins (A, B, C, D, E). The therapeutic action has Gram-positive bacteria currently characterized as probiotics [1,2]. been attributed to several phenolic compounds with antioxidant Different species of probiotic microorganisms have been employed in activity, present in these products. All bee derived products such as the food industry, such as: Lactobacillus acidophilus, Lactobacillus honey, propolis and pollen have been applied for centuries in casei, Lactobacillus johnsonii, Lactobacillus rhamnosus, Lactobacillus traditional medicine as well as in nutritional supplementation [10]. thermophilus, Lactobacillus reuteri, Lactobacillus delbrueckii subsp. Another important bee product is royal jelly. It is a glandular bulgaricus, Bifidobacterium bifidum, Bifidobacterium longum, secretion produced by worker bees to feed young larvae and queens. It Bifidobacterium brevis, Bifidobacterium infantis and Bifidobacterium belongs to a group of products described as "dietary supplements". In animalis [3]. Lactobacillus delbrueckii subsp. bulgaricus, and fact, the use of royal jelly is not so much linked to its high content in Streptococcus thermophilus are found in a number of preparations noble substances, but to its assumed stimulant and therapeutic value. If such as traditional yoghurts, frozen yoghurts, and in desserts in some it was declared as a medicine, its use would become dependant on places [1,4]. Interest for probiotics has arisen in recent years especially medical prescriptions and the production and marketing of royal jelly- in relation to the addition of Bifidobacterium, Lactobacillus based products would become the exclusive domain of the acidophilus, Lactobacillus rhamnosus, Lactobacillus casei, and pharmaceutical industry. Also, various types of royal jelly exhibited Lactobacillus reuteri to the fermented dairy products such as yoghurt antibacterial activity against food borne pathogenic bacteria [11]. FAO [5]. Yoghurts and fermented milks are still the main vehicles for J Nutr Food Sci Volume 6 • Issue 3 • 1000510 ISSN:2155-9600 JNFS, an open access journal Citation: Atallah AA (2016) The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains. J Nutr Food Sci 6: 510. doi:10.4172/2155-9600.1000510 Page 2 of 7 have reported that about 100-300 mg of royal jelly is the most Yoghurt starter cultures consisting of Lb. delbrueckii subsp. commonly recommended daily dosage for human use [12]. bulgaricus and Str. thermophilus (1:1) were obtained from Chr. Hansen's Laboratories, Copenhagen, Denmark. Probiotic bacteria The principal constituents of royal jelly are water (65%), protein including, Bifidobacterium. angulatum DSM 20098, Lactobacillus (12%), sugars (15%), lipids (5%) and mineral salts. Although, they gasseri ATCC 33323 and Lactobacillus rhamnosus DSM 20245 were occur with notable variations, the composition of royal jelly remains obtained from Institute of Microbiology, Federal Research Center for relatively constant when comparing different colonies, bee races and Nutrition and Food, Kiel, Germany. time [13]. All amino acids essential for humans are present and a total of 29 amino acids and their derivatives have been identified, the most important being aspartic and glutamic acids [14]. A number of Manufacture of probiotic yoghurt enzymes are also present including glucose oxidase. An insulin-like Fresh mixed milk cows, and buffalos, (1:1) was standardized to ~3% substance has been identified by Kramer et al. [15,16]. It contains fat, heated to 85°C for 30 min, immediately cooled to 42°C and divided thiamine, riboflavin, pantothenic acid, pyridoxine, niacin, folic acid, into seven portions and starter culture was added as follows: inositol and biotin and lipids [17]. • C: 3 % yoghurt starter, (control contains Lb. delbrueckii subsp. This work aimed to supplement yoghurt with natural, nutritional, bulgaricus and Str. thermophilus). palatable and available bee products (probiotic, royal jelly and bee • T1: 1.5% yoghurt starters+1.5% Lb. rhamnosus+0.6% RJ. pollen grains) and to study the effect of adding these materials on some • T2: 1.5% yoghurt starters+1.5% Lb. gasseri+0.6% RJ. quality characteristics and probable changes of yoghurt during cold storage. • T3:1.5% yoghurt starters+1.5% Bif. angulatum+0.6% RJ. • T4: 1.5% yoghurt starters+1.5% Lb. rRhamnosus+0.8% BPG. Materials and Methods • T5: 1.5% yoghurt starters+1.5% Lb. gasseri+0.8% BPG. • T6:1.5% yoghurt starters+1.5% Bif. angulatum+0.8% BPG. Strains and dairy ingredients All treatments were filled into leaded plastic cups (80 ml) and incubated at 42°C until the pH reached ~4.6. The yoghurt refrigerated Fresh mixed milk (cows and buffaloes, 1:1) were obtained from the at ~5°C and was analyzed for the chemical, rheological, herds of Faculty of Agriculture, Moshtohor, Benha University, Toukh, microbiological analysis and sensory evaluation when fresh and after 7, Kaliobia, Egypt. Bee pollen grains (BPG) and royal jelly (RJ) was 14 and 21 days, respectively. obtained during June, 2014, from the apiary of the Faculty of Agriculture, Moshtohor, Benha University, Toukh, Kaliobia, Egypt. Total solids, ash, fat and total protein contents were determined Royal jelly was packed in opaque plastic vials, and kept frozen until according to the methodology mentioned in AOAC, [18]. Titratable use. Chemical composition of raw materials used for manufacture of acidity was determined according to the methodology mentioned in the tested yoghurt is presented in Table
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