A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters

Özüm Özoğlu; Rukiye Colak-sasmazer; Mihriban Korukluoğlu

A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters

Abstract

In recent years, people tend to consume probiotic products because of their health benefits. In accordance with this purpose, lots of different probiotic products, especially dairy products with or without various fruit contents are produced. Therefore, two commercial probiotic dairy drinks which were plain (PPD) and containing apricot (APD) and control group without any probiotic supplement were investigated in this study. For this aim, coliform (Klebsiella pneumonia (KPA12) as a test microorganism), total lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, mould and yeast were enumerated and pH alterations were observed during to 21-day shelf life of the drinks. Bifidobacterium animalis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strain mix were used as probiotics. Then, KPA12 (6.08 log CFU/mL) was totally prevented at 15th, 16th and 19th days on PPD, APD and Control, respectively. In the meanwhile, any mould and yeast growth were not observed. Additionally, number of total lactic acid bacteria, L. acidophilus and bifidobacteria almost protected to their 7 log CFU/mL level. Similarly, any dramatic changes were not seen on pH levels that ranged 4.15-4.25 of the drinks during the storage.

Keywords

Dairy drinks, Klebsiella pneumonia, Probiotics

References

Agrawal A, Houghton LA, Morris J, Reilly B, Guyonnet D, Goupil Feuillerat N, Schlumberger A, Jakob S, and Whorwell PJ (2009). Clinical trial: The effects of a fermented milk product containing Bifidobacterium lactis DN-173 010 on abdominal distension and gastrointestinal transit in irritable bowel syndrome with constipation. Alimentary Pharmacology and Therapeutics, 29(1): 104–114.
Balayan MH, Pepoyan, AZ, Manvelyan AM, Tsaturyan V V, Grigoryan B, Abrahamyan A, and Chikindas ML (2019). Combined use of eBeam irradiation and the potential probiotic Lactobacillus rhamnosus Vahe for control of foodborne pathogen Klebsiella pneumoniae. Annals of Microbiology, 69 (13): 1579–1582.
Chaikham, P, Apichartsrangkoon, A, Worametrachanon, S, Supraditareporn, W, Chokiatirote, E, and Van der Wiele, T (2013). Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract. Journal of the Science of Food and Agriculture, 93(9): 2229–2238.
Chan MZA, and Liu SQ (2022). Coffee brews as food matrices for delivering probiotics: Opportunities, challenges, and potential health benefits. Trends in Food Science & Technology, 119, 227–242.
Chavan M, Gat Y, Harmalkar M, and Waghmare R (2018). Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume. LWT - Food Science and Technology, 91 (October 2017): 339–344.
Cosme F, Inês A, and Vilela A (2022). Consumer’s acceptability and health consciousness of probiotic and prebiotic of non-dairy products. Food Research International, 151, 110842.
De Vrese M, Kristen H, Rautenberg P, Laue C, and Schrezenmeir J (2011). Probiotic lactobacilli and bifidobacteria in a fermented milk product with added fruit preparation reduce antibiotic associated diarrhea and Helicobacter pylori activity. Journal of Dairy Research, 78(4): 396–403.
El-Mokhtar MA, Hassanein KM, Ahmed AS, Gad GFM, Amin MM, and Hassanein OFE (2020). Antagonistic Activities of Cell-Free Supernatants of Lactobacilli Against Extended-Spectrum β-Lactamase Producing Klebsiella pneumoniae and Pseudomonas aeruginosa. Infection and Drug Resistance, 13, 543.
Fidan H, Esatbeyoglu T, Simat V, Trif M, Tabanelli G, Kostka T, Montanari C, Ibrahim SA, and Özogul F (2022). Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 47, 101741.
Gundogan N, and Avci̇ E (2013). Prevalence and antibiotic resistance of extended-spectrum beta-lactamase (ESBL) producing Escherichia coli and Klebsiella species isolated from foods of animal origin in Turkey. African Journal of Microbiology Research, (31): 4059–4064.

Hemsworth JC, Hekmat S, and Reid G (2012). Micronutrient supplemented probiotic yogurt for HIV-infected adults taking HAART in London, Canada. Gut microbes, 3(5): 414–419. ISO 20128:2006 - Milk products -- Enumeration of presumptive Lactobacillus acidophilus on a selective medium -- Colony-count technique at 37 degrees C [online], 2018. Available from: https://www.iso.org/standard/35292.html [Accessed 31 Aug 2018].
ISO 29981:2010 - Milk products -- Enumeration of presumptive bifidobacteria -- Colony count technique at 37 degrees C [online], 2018. Available from: https://www.iso.org/standard/45765.html [Accessed 31 Aug 2018].
ISO 4832:2006 - Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of coliforms -- Colony-count technique [online], 2018. Available from: https://www.iso.org/standard/38282.html [Accessed 31 Aug 2018].
ISO 6611:2004 - Milk and milk products -- Enumeration of colony-forming units of yeasts and/or moulds -- Colony-count technique at 25 degrees C [online], 2018. Available from: https://www.iso.org/standard/40473.html [Accessed 31 Aug 2018].
Kandylis P, Pissaridi K, Bekatorou A, Kanellaki M, and Koutinas AA (2016). Dairy and non-dairy probiotic beverages. Current Opinion in Food Science, 7, 58–63.
Karami M (2018). The effect of zinc and vitamin B12together with thyme and Aloe vera extracts on the viability of Lactobacillus acidophilus LA-5®and physicochemical properties of Iranian yoghurt drink (Doogh). International Journal of Dairy Technology, 71 (March): 149–156.
Khan SU (2014). Probiotics in dairy foods: a review. Nutrition & Food Science, 44 (1): 71–88.
King S, Glanville J, Sanders ME, Fitzgerald A, and Varley D (2014). Effectiveness of probiotics on the duration of illness in healthy children and adults who develop common acute respiratory infectious conditions: A systematic review and meta-analysis. British Journal of Nutrition, 112 (1): 41–54.
Lee PR, Boo CX, and Liu SQ (2013). Fermentation of coconut water by probiotic strains Lactobacillus acidophilus L10 and Lactobacillus casei L26. Annals of Microbiology, 63(4): 1441–1450.
Leroy F, and De Vuyst L (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science and Technology, 15(2): 67–78.
Monteiro SS, de Oliveira VM, and Pasquali MA de B (2022). Probiotics in Citrus Fruits Products: Health Benefits and Future Trends for the Production of Functional Foods-A Bibliometric Review. Foods, 11(9): 1299.
Moreno Y, Collado MC, Ferrús MA, Cobo JM, Hernández E, and Hernández M (2006). Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLightTM staining and conventional plate counts. International Journal of Food Science and Technology, 41(3): 275–280.
Özoğlu Ö, Çolak Şaşmazer R, Erginkaya Z, and Korukluoglu, M, (2020). Investigation of production and characteristics of homemade yogurt by using a commercial probiotic culture. Gida / the Journal of Food, 45(4): 814–824.
Özoğlu Ö, Gümüstas M, Özkan SA, and Altuntaş EG (2022). Doğal fermente gidalardan izole edilen muhtemel laktik asit bakterilerinin antimikrobiyal aktiviteleri ve laktik asit üretim düzeylerinin incelenmesi. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 36(1): 25–40.
Pandey KR, Naik SR, and Vakil BV (2015). Probiotics, prebiotics and synbiotics- a review. Journal of Food Science and Technology, 52(12): 7577–7587.
Papadopoulou OS, Argyri AA, Varzakis EE, Tassou CC, and Chorianopoulos NG (2018). Greek functional feta cheese: enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiology, 74, 21–33.
Podschun R, and Ullmann U (1998). Klebsiella spp . as nosocomial pathogens : epidemiology , taxonomy , typing methods , and pathogenicity factors. Journal of clinical microbiology, 11(4): 589–603.
Quin C, Estaki M, Vollman DM, Barnett JA, Gill SK, and Gibson DL (2018). Probiotic supplementation and associated infant gut microbiome and health: A cautionary retrospective clinical comparison. Scientific Reports, 8(1): 1–16.
Radiati LE, Hati DL, Fardiaz D, and H Sari L.R (2022). Effect of Saccharomyces cerevisiae on Probiotic Properties of Goat Milk Kefir. IOP Conference Series: Earth and Environmental Science, 1041(012028): 1–7.
Rahimi AL, and Himmat AM (2022). Probiotics and Health Benefits. International Journal for Research in Applied Sciences and Biotechnology, 9(2): 298–303.
Rashidi, K, Razi, B, Darand, M, Dehghani, A, Janmohammadi, P, and Alizadeh, S (2021). Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials. Nutrition Journal, 20(61): 1–12.
Reid G (2015). The growth potential for dairy probiotics. International Dairy Journal, 49, 16–22.
Reid G, Sanders ME, Gaskins HR, Gibson GR, Mercenier A, Rastall R, Roberfroid M, Rowland I, and Cherbut Christine Klaenhammer TR (2003). New scientific paradigms for probiotics and prebiotics. J Clin Gastroenterol, 37(2): 105–118.
Sabota JM, Hoppes WL, Ziegler JR, Dupont H, Mathewson J, and Rutecki GW (1998). A new variant of food poisoning: Enteroinvasive Klebsiella pneumoniae and Escherichia coli sepsis from a contaminated hamburger. American Journal of Gastroenterology, 93(1): 118–119.
Savinova OS, Glazunova OA, Moiseenko K V, Begunova A V, Rozhkova I V, and Fedorova T V (2021). Exoproteome analysis of antagonistic interactions between the probiotic bacteria Limosilactobacillus reuteri LR1 and Lacticaseibacillus rhamnosus F and multidrug resistant strain of Klebsiella pneumonia. International Journal of Molecular Sciences, 22 (20): 10999.
Semjonovs P, Shakizova L, Denina I, Kozlinskis E, and Unite D (2014). Development of a fructan-supplemented synbiotic cabbage juice beverage fermented by Bifidobacterium lactis Bb12. Research Journal of Microbiology, 9(3): 129–141.
Shori AB (2015). The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. Biocatalysis and Agricultural Biotechnology, 4(4): 423–431.
Syiemlieh I, and Morya S (2022). Dairy and non-dairy based probiotics: A review. The Pharma Innovation, 11(6): 2956–2964.
Tatsadjieu LN, Tchikoua R, and Funtong CMM (2016). Antifungal activity of lactic acid bacteria against molds isolated from corn and fermented corn paste. American Journal of Microbiological Research, 4 (4): 90–100.
Terpou A, Bosnea L, Kanellaki M, Plessas S, Bekatorou A, Bezirtzoglou E, and Koutinas AA (2018). Growth capacity of a novel potential probiotic Lactobacillus paracasei K5 strain incorporated in industrial white brined cheese as an adjunct culture. Journal of Food Science, 83(3): 723–731.
Tewari S, Dubey KK, and Singhal RS (2018). Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. Journal of Food Science and Technology, 55(4): 1525–1534.
Tran NT, and Li S (2022). Potential role of prebiotics and probiotics in conferring health benefits in economically important crabs. Fish and Shellfish Immunology Reports, 3, 100041.
Tunçer S, and Karaçam S (2020). Cell-free supernatant of Streptococcus salivarius M18 impairs the pathogenic properties of Pseudomonas aeruginosa and Klebsiella pneumonia. Archives of Microbiology, 202 (10): 2825–2840.
Vading M, Nauclér P, Kalin M, and Giske CG (2018). Invasive infection caused by Klebsiella pneumoniae is a disease affecting patients with high comorbidity and associated with high long-term mortality. PLOS ONE, 13(4): e0195258.
Vieira AT, Rocha VM, Tavares L, Garcia CC, Teixeira MM, Oliveira SC, Cassali GD, Gamba C, Martins FS, and Nicoli JR (2016). Control of Klebsiella pneumoniae pulmonary infection and immunomodulation by oral treatment with the commensal probiotic Bifidobacterium longum 51A. Microbes and Infection, 18(3): 180–189.
Vijaya Kumar B, Vijayendra SVN, and Reddy OVS (2015). Trends in dairy and non-dairy probiotic products - a review. Journal of Food Science and Technology, 52(10): 6112–6124.
Yu, W.-L. and Chuang, Y.-C., 2018. Clinical features, diagnosis, and treatment of Klebsiella pneumoniae infection - UpToDate [online]. UpToDate. Available from: https://www.uptodate.com/contents/clinical-features-diagnosis-and-treatment-of-klebsiella-pneumoniae-infection?search=Klebsiella infection&source=search_result&selectedTitle=1~150&usage_type=default&display_rank=1 [Accessed 13 Sep 2018].

Details

Primary Language

English

Subjects

Agricultural Biotechnology (Other)

Journal Section

Research Article

Authors

Özüm Özoğlu ^*
Türkiye

Rukiye Colak-sasmazer This is me
Türkiye

Mihriban Korukluoğlu
Türkiye

Publication Date

November 19, 2022

Submission Date

August 17, 2022

Acceptance Date

October 28, 2022

Published in Issue

Year 2022 Volume: 16 Number: 46

IZ

https://izlik.org/JA93FZ32TY

APA

Özoğlu, Ö., Colak-sasmazer, R., & Korukluoğlu, M. (2022). A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters. Journal of Biological and Environmental Sciences, 16(46), 27-34. https://izlik.org/JA93FZ32TY

AMA

1.Özoğlu Ö, Colak-sasmazer R, Korukluoğlu M. A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters. JBES. 2022;16(46):27-34. https://izlik.org/JA93FZ32TY

Chicago

Özoğlu, Özüm, Rukiye Colak-sasmazer, and Mihriban Korukluoğlu. 2022. “A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters”. Journal of Biological and Environmental Sciences 16 (46): 27-34. https://izlik.org/JA93FZ32TY.

EndNote

Özoğlu Ö, Colak-sasmazer R, Korukluoğlu M (November 1, 2022) A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters. Journal of Biological and Environmental Sciences 16 46 27–34.

IEEE

[1]Ö. Özoğlu, R. Colak-sasmazer, and M. Korukluoğlu, “A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters”, JBES, vol. 16, no. 46, pp. 27–34, Nov. 2022, [Online]. Available: https://izlik.org/JA93FZ32TY

ISNAD

Özoğlu, Özüm - Colak-sasmazer, Rukiye - Korukluoğlu, Mihriban. “A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters”. Journal of Biological and Environmental Sciences 16/46 (November 1, 2022): 27-34. https://izlik.org/JA93FZ32TY.

JAMA

1.Özoğlu Ö, Colak-sasmazer R, Korukluoğlu M. A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters. JBES. 2022;16:27–34.

MLA

Özoğlu, Özüm, et al. “A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters”. Journal of Biological and Environmental Sciences, vol. 16, no. 46, Nov. 2022, pp. 27-34, https://izlik.org/JA93FZ32TY.

Vancouver

1.Özüm Özoğlu, Rukiye Colak-sasmazer, Mihriban Korukluoğlu. A Survey About Plain and Apricot Probiotic Drinks in Shelf Life Process by Different Microbiological Parameters. JBES [Internet]. 2022 Nov. 1;16(46):27-34. Available from: https://izlik.org/JA93FZ32TY

Journal of Biological and Environmental Sciences is the official journal of Bursa Uludag University

Bursa Uludag University, Gorukle Campus, 16059, Bursa, Türkiye.