This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time...This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk.展开更多
Fungi contamination is an important factor affecting the quality and commercial value of fermented milk.Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio...Fungi contamination is an important factor affecting the quality and commercial value of fermented milk.Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative.In this study,the microbiological quality of fermented milk of different brands retailed in China and the antimicrobial activity of vanillin were investigated.A total of 27 fermented milk samples were purchased and evaluated.Fungal isolates obtained were characterized by DNA sequencing of the internal transcribed spacer(ITS)region.The effects of vanillin on the growth of fungi were studied by plate dilution method,radical colony diameter,and mycelium biomass.The result showed that 14.8%of the samples were contaminated with three different species of fungi with Cladosporium spp.being the most predominant fungal contaminant.The study further showed that vanillin had significant inhibitory activity against the growth of the fungi species.The cell number,radical colony diameter,and the mycelium biomass of the fungal contaminant were significantly reduced by the inhibitory action of the vanillin.The study thus provides reliable data evidence that will help relevant stakeholders in the fermented milk industries to improve their quality control strategies and consider vanillin as a bio-preservative with the potential to increase the shelf-life and safety of fermented milk.展开更多
Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-anta...Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 10<sup>8</sup> CFU/mL, MF6 = 1.8 × 10<sup>9</sup> CFU/mL and MF9 = 2.7 × 10<sup>9</sup> CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.展开更多
This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style...This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-734</span><i><span style="font-family:Verdana;">, </span></i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1922,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-4560,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1445</span><i> </i><span style="font-family:Verdana;">or </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 or commercial starter culture had the highest FCA values, while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 samples recorded the highest value at the end of storage. </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P</span><span> </span><span style="font-family:Verdana;"><</span><span> </span><span style="font-family:Verdana;">0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-1445 or commercial starter culture received the highest taste and overall acceptability scores while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples were the lowest. It is recommended to use </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.展开更多
The study was conducted to </span><span style="font-family:""><span style="font-family:Verdana;">investigate </span><span><span style="font-family:Verdana...The study was conducted to </span><span style="font-family:""><span style="font-family:Verdana;">investigate </span><span><span style="font-family:Verdana;">the physicochemical properties and microbial quality of <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> produced in the Borana zone</span></span><span style="font-family:Verdana;">. </span><span><span style="font-family:Verdana;">A total number of 35 <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> samples, 30 traditionally made plus 5 laboratories made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>,</span></span></span><span style="font-family:""> </span><span style="font-family:Verdana;">were analyzed for their physicochemical properties and microbiological quality</span><span style="font-family:""><span style="font-family:Verdana;">. </span><span style="font-family:Verdana;">The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were </span><span style="font-family:Verdana;">3.59</span></span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;"> ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.04</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">2.86</span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.18%</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> 7.26</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.41%</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">9.85</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.73</span><span style="font-family:Verdana;">%, </span><span style="font-family:Verdana;">21.23</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 1.48</span><span style="font-family:Verdana;">%, and </span><span style="font-family:Verdana;">0.84</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.11</span><span><span style="font-family:Verdana;">%, respectively for traditionally made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. The result of all physicochemical parameters of traditional <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> was not significantly) different (P</span></span></span><span style="font-family:""> </span><span style="font-family:Verdana;">></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) with laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were </span></span><span style="font-family:""><span style="font-family:Verdana;">8.36 ± 1.29</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">3.47 ± 0.51</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">8.06 ± 1.28</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">3.79 ± 0.91</span><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;">3.15</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.17</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">log</span><sub><span style="font-family:Verdana;">10</span></sub><span style="font-family:Verdana;">cfu/ml, respectively for traditional <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. Whereas, the </span><span style="font-family:Verdana;">corresponding values for the laboratory-made </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i></span><span style="font-family:Verdana;"> were </span></span><span style="font-family:""><span style="font-family:Verdana;">4.17 ± 0.55</span><span><span style="font-family:Verdana;"> log</span><sub><span style="font-family:Verdana;">10</span></sub><span style="font-family:Verdana;">cfu/ml,</span></span></span><span style="font-family:Verdana;"> 0, </span><span style="font-family:""><span style="font-family:Verdana;">5.76 ± 0.57</span><span style="font-family:Verdana;"> log<sub>10</sub>cfu/ml, 0 and 0, respectively. Significant (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) differences were observed between traditional and laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were </span></span><span style="font-family:""><span style="font-family:Verdana;">33.33% and 6.67%, </span><span><span style="font-family:Verdana;">respectively for traditionally made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i></span></span></span><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">while not detected for laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. The results indicated that the quality of traditional </span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"> was substandard and not safe for consumption. This in general, the production of <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> making in order to make it safe from the public health point of view.展开更多
This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditi...This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.展开更多
Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free r...Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.展开更多
This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains includ...This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.展开更多
<span style="font-size:14px;">Due to the widespread use of antibiotics, the bad ecological situation, fer</span><span style="font-size:14px;" "="">mented milk drink...<span style="font-size:14px;">Due to the widespread use of antibiotics, the bad ecological situation, fer</span><span style="font-size:14px;" "="">mented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus.</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">A significant part of the </span><span style="font-size:14px;">world’s population suffers from lactose intolerance, linked to a genetically</span> <span><span style="font-size:14px;">determined deficiency of the </span><i><span style="font-size:14px;">β</span></i><span style="font-size:14px;">-galactosidase enzyme, which is one of the</span></span><span style="font-size:14px;"> main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar.</span></span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:14px;" "="">Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake.</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:14px;" "="">A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-</span><span style="font-size:14px;" "="">free products are an opportunity for many people to return to a normal</span><span style="font-size:14px;" "=""> healthy diet.</span>展开更多
基金supported by the National Natural Science Foundation of China(31922071)the Natural Science Foundation of Inner Mongolia Autonomous Region of China(2021ZD08)Science Fund for Distinguished Young Scholars of Inner Mongolia Agricultural University(BR220301).
文摘This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time was March 2021.Collected data were analyzed by Review Manager(version 5.3)and Stata(version 14).The primary search retrieved 8418 articles after removing duplicates.Eventually,26 studies were included in the meta-analysis.Administration of probiotics signifi cantly increased stool frequency(MD:1.15 times/week;95%CI:0.59 to 1.70;P<0.0001),improved bloating(MD:-0.48;95%CI:-0.89 to-0.07;P=0.02),reduced abdominal pain(MD:-0.71;95%CI:-1.25 to-0.16;P=0.01),and improved quality of life(MD:-0.73;95%CI:-1.37 to-0.10;P=0.02).However,the clinical effect of intake of probiotics on stool consistency was non-signifi cant(MD:0.07;95%CI:-0.34 to 0.48;P=0.73).Based on our analysis,probiotic supplements were effective in relieving constipation through symptom improvement.The effectiveness of dosage forms of intervention ranked:capsules>others(tablets,powder)>fermented milk.
基金the Jiangsu Agricultural Industry Technology System(No JATS-2018-296).
文摘Fungi contamination is an important factor affecting the quality and commercial value of fermented milk.Vanillin is known as a safe and efficient natural antimicrobial additive with great potential value as a food bio-preservative.In this study,the microbiological quality of fermented milk of different brands retailed in China and the antimicrobial activity of vanillin were investigated.A total of 27 fermented milk samples were purchased and evaluated.Fungal isolates obtained were characterized by DNA sequencing of the internal transcribed spacer(ITS)region.The effects of vanillin on the growth of fungi were studied by plate dilution method,radical colony diameter,and mycelium biomass.The result showed that 14.8%of the samples were contaminated with three different species of fungi with Cladosporium spp.being the most predominant fungal contaminant.The study further showed that vanillin had significant inhibitory activity against the growth of the fungi species.The cell number,radical colony diameter,and the mycelium biomass of the fungal contaminant were significantly reduced by the inhibitory action of the vanillin.The study thus provides reliable data evidence that will help relevant stakeholders in the fermented milk industries to improve their quality control strategies and consider vanillin as a bio-preservative with the potential to increase the shelf-life and safety of fermented milk.
文摘Background: Gastric ulcer is one of the most common gastrointestinal diseases with a worldwide prevalence of about 40% in the developed countries and 80% in Africa. Acid inhibitors, anticholinergics, histamine H2-antagonists and antibiotics are commonly used to treat gastric ulcer. However, the accumulating evidence for resistance to antibiotics and the side effects of antibiotics and acid inhibitors, anticholinergics and histamine H2-antagonists. Therefore, there is an urgent need for approaches to treat and prevent gastric ulcer. One alternative strategy is the use of probiotic lactic acid bacteria. Aim of the study: This study aimed to isolate and characterised probiotic lactic acid bacteria from palm wine and fermented milk, and to evaluate their antiulcerogenic potentials on ethanol-induced gastric ulcer in mice. Methods: Probiotic lactic acid bacteria were isolated from the fermented milk and palm wine using pour plate technique on MRS agar and identified using the 16S r RNA gene sequencing. For functional properties and selection, acid and bile salt tolerance were evaluated based on viable colony count on MRS agar. Two probiotic lactic acid bacteria were selected for in vivo studies. Fifty-four healthy young adult Balb/c mice were randomly divided into 9 groups of 6 mice each. Gastric ulcer was induced in mice using one oral dose of absolute ethanol (10 mL/kg body weight). The probiotic lactic acid bacteria (F1 and F2) at different doses (MF3 = 9 × 10<sup>8</sup> CFU/mL, MF6 = 1.8 × 10<sup>9</sup> CFU/mL and MF9 = 2.7 × 10<sup>9</sup> CFU/mL) and omeprazole (20 mg/kg) (a reference drug) were orally administrated daily for 14 days before ulcer induction. These mice were sacrificed 1hour after induction and the stomach contents were collected for volume and pH determination. The stomachs were subjected to macroscopic, biochemical and histopathological analysis. Results: Among the isolates obtained, two were considered to have the best acid and bile tolerance capacity (viable count > 7.5 logCFU/ml) and were identified as Limosilactobacillus fermentum strain BB101 (F1) and Lactobacillus casei strain 02 (F2). Oral administration of probiotics Lactic acid bacteria F1 and F2 significantly attenuated gastric ulcer as revealed by significant reduction (P Conclusion: The results of this study revealed that palm wine and fermented milk are sources of potential probiotic lactic acid bacteria, that is lactobacillus fermentum strain BB101 and Lactobacillus casei 02 with excellent bile and acid tolerance capacity. Also, these probiotic lactic acid bacteria exhibit gastroprotective effect on ethanol-induced gastric ulcer via antioxidant, enhance gastric ulcer healing, antacids, and anti-secretary effects.
文摘This study aimed at improving the antioxidant capacity of fermented camel milk using some single strains of </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> (</span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-734</span><i><span style="font-family:Verdana;">, </span></i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">casei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1922,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">subsp.</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-4560,</span><i> </i></span><i><span style="font-family:Verdana;"><i></span></i><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">B-1445</span><i> </i><span style="font-family:Verdana;">or </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-442), as well as evaluating the acceptability of the final products. The acidity, proteolysis degree, antioxidant activity, viscosity and organoleptic properties of fermented milk were assessed during 14 days of storage at 4</span><span style="font-family:Verdana;">°</span><span style="font-family:Verdana;">C. Total phenolic content (TPC), DPPH radical scavenging activity, Ferrous ion chelating ability (FCA) and Ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of fermented milks. The results indicated that fermented milks differed significantly (P < 0.05) in all studied parameters due to the type of starter culture used. During storage period, samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> had the highest proteolysis degree, while samples with commercial starter culture (control) showed the lowest degree of proteolysis. Fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lactobacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> strains showed higher DPPH radical scavenging activity compared to those samples containing commercial starter culture. By the end of storage, there was a significant improvement (P < 0.05) in scavenging activity for all fermented milk samples. Regarding FCA, at the beginning of storage fermented milks containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. paracasei</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 or commercial starter culture had the highest FCA values, while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 samples recorded the highest value at the end of storage. </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples had the highest TPC and FRAP values (P < 0.05) throughout the storage. There was a high significant correlation (P</span><span> </span><span style="font-family:Verdana;"><</span><span> </span><span style="font-family:Verdana;">0.0001) between the proteolysis degree and the values of FRAP and TPC. Samples containing </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><i><span style="font-family:""> </span></i><span style="font-family:Verdana;">B-1445 or commercial starter culture received the highest taste and overall acceptability scores while </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. helveticus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> samples were the lowest. It is recommended to use </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-442 and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Lb. rhamnosus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> B-1445 for producing fermented camel milk with high antioxidant activity and acceptability.
文摘The study was conducted to </span><span style="font-family:""><span style="font-family:Verdana;">investigate </span><span><span style="font-family:Verdana;">the physicochemical properties and microbial quality of <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> produced in the Borana zone</span></span><span style="font-family:Verdana;">. </span><span><span style="font-family:Verdana;">A total number of 35 <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> samples, 30 traditionally made plus 5 laboratories made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>,</span></span></span><span style="font-family:""> </span><span style="font-family:Verdana;">were analyzed for their physicochemical properties and microbiological quality</span><span style="font-family:""><span style="font-family:Verdana;">. </span><span style="font-family:Verdana;">The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were </span><span style="font-family:Verdana;">3.59</span></span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;"> ±</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.04</span><span style="font-family:Verdana;">%</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">2.86</span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.18%</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> 7.26</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.41%</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">9.85</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.73</span><span style="font-family:Verdana;">%, </span><span style="font-family:Verdana;">21.23</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 1.48</span><span style="font-family:Verdana;">%, and </span><span style="font-family:Verdana;">0.84</span></span><span style="font-family:Verdana;">%</span><span style="font-family:""><span style="font-family:Verdana;"> ± 0.11</span><span><span style="font-family:Verdana;">%, respectively for traditionally made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. The result of all physicochemical parameters of traditional <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> was not significantly) different (P</span></span></span><span style="font-family:""> </span><span style="font-family:Verdana;">></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) with laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were </span></span><span style="font-family:""><span style="font-family:Verdana;">8.36 ± 1.29</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">3.47 ± 0.51</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">8.06 ± 1.28</span><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;">3.79 ± 0.91</span><span style="font-family:Verdana;"> and </span><span style="font-family:Verdana;">3.15</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">±</span><span style="font-family:""> </span><span style="font-family:Verdana;">0.17</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">log</span><sub><span style="font-family:Verdana;">10</span></sub><span style="font-family:Verdana;">cfu/ml, respectively for traditional <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. Whereas, the </span><span style="font-family:Verdana;">corresponding values for the laboratory-made </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i></span><span style="font-family:Verdana;"> were </span></span><span style="font-family:""><span style="font-family:Verdana;">4.17 ± 0.55</span><span><span style="font-family:Verdana;"> log</span><sub><span style="font-family:Verdana;">10</span></sub><span style="font-family:Verdana;">cfu/ml,</span></span></span><span style="font-family:Verdana;"> 0, </span><span style="font-family:""><span style="font-family:Verdana;">5.76 ± 0.57</span><span style="font-family:Verdana;"> log<sub>10</sub>cfu/ml, 0 and 0, respectively. Significant (P</span></span><span style="font-family:""> </span><span style="font-family:Verdana;"><</span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;">0.05) differences were observed between traditional and laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were </span></span><span style="font-family:""><span style="font-family:Verdana;">33.33% and 6.67%, </span><span><span style="font-family:Verdana;">respectively for traditionally made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i></span></span></span><i><span style="font-family:""> </span></i><span style="font-family:""><span style="font-family:Verdana;">while not detected for laboratory-made <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i>. The results indicated that the quality of traditional </span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"> was substandard and not safe for consumption. This in general, the production of <i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for</span></span><span style="font-family:""> </span><span style="font-family:""><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">ititu</span></i><span style="font-family:Verdana;"></i> making in order to make it safe from the public health point of view.
基金funded by Chongqing University Innovation Research Group Project(CXQTP20033)the Science and Technology Project of Chongqing(cstc2021jcyj-msxm X0408)Scientific and Technological Innovation Project of Construction of Double City Economic Circle in Chengdu-Chongqing Area of Chongqing Education Commission(KJCX2020052)。
文摘This study aimed to investigate the antioxidant effect of soybean milk fermented by a new type of Lactobacillus fermentum(LF-HFY02)by using D-galactose induced aging mice model.Firstly,the optimal fermentation conditions was screened out by detecting the effects of different fermentation temperature and time on the active components and antioxidant activity of soybean milk in viro.And then unfermented soybean milk and the soybean milk fermented by different Lactobacillus was given by gavage to D-galactose-induced aging mouse.The activities of GSH,GSH-Px,SOD,CAT and T-AOC in serum,brain and liver of soybean milk fermented by LF-HFY02 were significantly increased,while the content of MDA and the level of AGEs in hippocampal were significantly decreased compared with D-galactose induced group.Further more,the mRNA expression of GSH and SOD in mouse liver were obviously up-regulated by soybean milk fermented by LF-HFY02.The skin tissue structure of mice in the LF-HFY02 fermented soybean milk group was more complete,the collagen fibers were increased and arranged orderly and liver inflammation has improved compared with the model group.And Western blot analysis showed that LF-HFY02 effectively upregulated EGFR,SOD and GSH protein expression in mouse liver.These findings suggest that LF-HFY02 can effectively prevent D-galactose-induced oxidation and aging in mice,and the effect was even better than that of the Lactobacillus delbruechii subsp.bulgaricus and vitamin C.Thus,LF-HFY02 may be potentially employed as a probiotic strain.In conclusion,soybean milk fermented by LF-HFY02 can increase the content of antioxidant factors and the activity of antioxidant enzymes by regulating gene and protein expression,and finally inhibit the process of tissue cell peroxidation,and improve the oxidative damage of mouse skin and liver.The results could provide a basis for the research and development and industrial production of probiotic-related fermented soybean milk products.
文摘Camels’ milk (CM) and goats’ milk (GM) are rich in nutrients and vitamins necessary for the health of humans and have therapeutic properties as they are rich in antioxidants and have a protective role against free radicals that </span><span style="font-family:Verdana;">have harmful effects on human health. Date palm (DP), camels’ milk and </span><span style="font-family:Verdana;">goats’ milk have been reported to be used for the prevention and treatment of vari</span><span style="font-family:Verdana;">ous diseases in Arab countries. This study was designed to mix date palm</span><span style="font-family:Verdana;"> with camels’ milk and goats’. Eight formulations of both camels’ milk and goats’ were made from different percentages of date palm. These formulations were added at ratios of 0 (control), 10%, 20% and 30% (w/v) to camels’ milk and goats’ and the effect of this date palm on the composition and texture properties of the fermented obtained products were followed. It has been found that pH, protein, fat decreased and total solid, carbohydrate, ash, viscosity, vitamins, minerals and antioxidants increased with the increase of the added percentage of date palm compared to control. Microbial counts of the fermented camels’ milk (FCM) and goats’ milk (FGM) increased significantly (P < 0.05) with the addition of different formulations and during storage. Also, fermented camels’ milk (FCM) and fermented goats’ milk (FGM) fortified with different ratios date palm (DP) concentration resulted in good properties and higher acceptable sensory values (at a rate of 10% - 20%) in fresh and till the end of storage periods. The addition of the date palm to all treatments </span><span style="font-family:Verdana;">improved the composition, viscosity, microbiological quality of fermented</span> <span style="font-family:Verdana;">camels’ and goats’ milk with nutritional functional values and acceptable</span><span style="font-family:Verdana;"> sensory attributes.
文摘This study investigated the effect of using different combinations of commercial starter culture and lactobacilli strains on the antioxidant properties of fermented camel milk for 14 days. The bacterial strains included Lb. casei subsp. casei B-1922, Lb. paracasei subsp. paracasei B-4560, Lb. rhamnosus B-442 and Lb. rhamnosus B-1445. The antioxidant activity of fermented milk was estimated using DPPH radical scavenging activity, ferrous ion chelating activity (FCA) and ferric reducing power assays. The total phenolic content (TPC), titratable acidity, proteolysis degree and sensory acceptability of samples were also evaluated. The results showed that all the studied parameters were affected by both the type of starter culture and storage. Samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest DPPH radical scavenging activity and TPC throughout storage. Fermented milks prepared using the commercial starter and Lb. rhamnosus B-442 or Lb. paracasei retained their high FCA and reducing power throughout storage compared to the other samples. Fermented milk containing the commercial starter and Lb. casei showed the lowest antioxidant activity. The DPPH scavenging activity for all fermented milks decreased sharply during storage, while the change in FCA, reducing power and TPC differed among the samples during storage. The highest acidity was observed in the samples containing the commercial starter and Lb. paracasei, while fermented milk prepared using commercial starter and Lb. rhamnosus B-1445 had the lowest acidity. Samples containing the commercial starter and Lb. casei had the greatest proteolysis during the first week of storage, while samples containing the commercial starter and Lb. rhamnosus B-1445 had the highest proteolysis on day 14. Fermented milks with commercial starter and Lb. rhamnosus B-1445 or Lb. paracasei were the most acceptable products, while samples containing the commercial starter and Lb. casei were less acceptable.
文摘<span style="font-size:14px;">Due to the widespread use of antibiotics, the bad ecological situation, fer</span><span style="font-size:14px;" "="">mented milk drinks are gaining more and more popularity because of associating with an array of health benefits. Fermented milk products contain a unique in its kind disaccharide of animal origin lactose, which has the ability to stimulate the development of lactic acid microorganisms that suppress the vital activity of pathogenic microflora in the human intestine, promoting the absorption of calcium, magnesium and phosphorus.</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:10.0pt;font-family:;" "=""><span style="font-size:14px;">A significant part of the </span><span style="font-size:14px;">world’s population suffers from lactose intolerance, linked to a genetically</span> <span><span style="font-size:14px;">determined deficiency of the </span><i><span style="font-size:14px;">β</span></i><span style="font-size:14px;">-galactosidase enzyme, which is one of the</span></span><span style="font-size:14px;"> main reasons for the decrease in demand for dairy products among consumers suffering from primary or acquired intolerance to milk sugar.</span></span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:14px;" "="">Lactose is a natural disaccharide contained in dairy products. Lactase deficiency is a variant of fermentopathy caused by the inability to break down lactose due to the activity decrease of lactase—the parietal digestion enzyme in the small intestine. Lactose intolerance in the gastrointestinal tract of a person suffering from hypo- and alactasia leads to dispersion, diarrhea and other undesirable phenomena. For the successful prevention and treatment of these diseases, it is necessary to reduce or completely eliminate the lactose intake.</span><span style="font-size:10.0pt;font-family:;" "=""> </span><span style="font-size:14px;" "="">A technology for lactose-free milk production was developed using fermentation technology. On the basis of lactose-free milk, a range of lactose-free yoghurts was developed of animal origin of the following types: natural, enriched and fortified. Flax seeds, sesame seeds and chia seeds, which are rich in vitamins, were used to produce a range of enriched yogurts. To obtain fortified yoghurts, the mineral iron was used, which prevent the development of anemia and oncological pathologies. Experimental assortment of lactose-free yoghurts was assessed by physicochemical and organoleptic methods. All developed samples meet the standards of technical documentation for this type of food product. The organoleptic characteristics were highly appreciated. Developed lactose-</span><span style="font-size:14px;" "="">free products are an opportunity for many people to return to a normal</span><span style="font-size:14px;" "=""> healthy diet.</span>
