Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile
Health deterioration and the growth of opportunistic infections require the search for safe and effective means of combating pathogens. Acetic acid bacteria (AAB) are constant companions of lactic acid bacteria (LAB) and yeasts in naturally fermented products and have many health benefits. However,...
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| Veröffentlicht in: | International dairy journal 2024-01, Vol.148, p.105789, Article 105789 |
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| container_title | International dairy journal |
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| creator | Oleinikova, Yelena Alybayeva, Aigul Daugaliyeva, Saule Alimzhanova, Mereke Ashimuly, Kazhybek Yermekbay, Zhanerke Khadzhibayeva, Irina Saubenova, Margarita |
| description | Health deterioration and the growth of opportunistic infections require the search for safe and effective means of combating pathogens. Acetic acid bacteria (AAB) are constant companions of lactic acid bacteria (LAB) and yeasts in naturally fermented products and have many health benefits. However, the use of AAB in the dairy industry is limited. Our research revealed AAB species not previously noted in koumiss. After creating associations of newly isolated LAB and AAB, the fermented milk beverage was created. The inclusion of Acetobacter pasteurianus/oryzoeni 2–6 in the starter of Lactobacillus delbrueckii 3KUM11 and Streptococcus thermophilus 3KUM12 provided strong anti-Candida albicans antagonism and significantly increased inhibition of intestinal Gram-negative bacteria with the simultaneous shift in volatile profile towards increasing of acetic acid but not affecting the sensory properties. In yeast-added beverage, AAB also decreased levels of alcohol and esters. |
| doi_str_mv | 10.1016/j.idairyj.2023.105789 |
| format | Article |
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In yeast-added beverage, AAB also decreased levels of alcohol and esters.</description><subject>acetic acid</subject><subject>Acetobacter pasteurianus</subject><subject>alcohols</subject><subject>antagonism</subject><subject>beverages</subject><subject>dairy industry</subject><subject>fermentation</subject><subject>intestines</subject><subject>koumiss</subject><subject>lactic acid</subject><subject>Lactobacillus delbrueckii</subject><subject>species</subject><subject>Streptococcus thermophilus</subject><subject>volatile compounds</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFUE1LLDEQDKLg-vEThBzfZdZOZrMzcxLxPT9A8KLn0JP0LFlmJ2s6u-DF325kfWehoZuiqpoqIa4UzBWo5fV6HjyG9LGea9B1wUzTdkdiptqmq0At6mMxg8601bJbLE_FGfMaQDVQdzPx-Zf2NMbthqYs4yBxKpNxFafAOTiJLoc9yb6wEq7KgUxexsKSnDFlSjJMbtz5MK3kraMc-yIpKE5eIjMx_7cOmeU-jpjDSHKb4lD2hTgZcGS6_Nnn4u3-3-vdY_X88vB0d_tcOW2aXKkWu450S7Bo_YBK-QHAq6Y2NQygNZi-Bo9tp1H33hsN6EriBgl97xXW5-LPwbf8fd8RZ7sJ7GgccaK4Y1srs1BGmUYVqjlQXYrMiQa7TWGD6cMqsN9927X96dt-920PfRfdzUFHJcc-ULLsAk2OfEjksvUx_OLwBb28jpM</recordid><startdate>202401</startdate><enddate>202401</enddate><creator>Oleinikova, Yelena</creator><creator>Alybayeva, Aigul</creator><creator>Daugaliyeva, Saule</creator><creator>Alimzhanova, Mereke</creator><creator>Ashimuly, Kazhybek</creator><creator>Yermekbay, Zhanerke</creator><creator>Khadzhibayeva, Irina</creator><creator>Saubenova, Margarita</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0001-9820-9184</orcidid></search><sort><creationdate>202401</creationdate><title>Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile</title><author>Oleinikova, Yelena ; Alybayeva, Aigul ; Daugaliyeva, Saule ; Alimzhanova, Mereke ; Ashimuly, Kazhybek ; Yermekbay, Zhanerke ; Khadzhibayeva, Irina ; Saubenova, Margarita</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c257t-18a99e28e048dfa11df00d173530f02205b30da892a2bdd520ac0957aeadbd1a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>acetic acid</topic><topic>Acetobacter pasteurianus</topic><topic>alcohols</topic><topic>antagonism</topic><topic>beverages</topic><topic>dairy industry</topic><topic>fermentation</topic><topic>intestines</topic><topic>koumiss</topic><topic>lactic acid</topic><topic>Lactobacillus delbrueckii</topic><topic>species</topic><topic>Streptococcus thermophilus</topic><topic>volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oleinikova, Yelena</creatorcontrib><creatorcontrib>Alybayeva, Aigul</creatorcontrib><creatorcontrib>Daugaliyeva, Saule</creatorcontrib><creatorcontrib>Alimzhanova, Mereke</creatorcontrib><creatorcontrib>Ashimuly, Kazhybek</creatorcontrib><creatorcontrib>Yermekbay, Zhanerke</creatorcontrib><creatorcontrib>Khadzhibayeva, Irina</creatorcontrib><creatorcontrib>Saubenova, Margarita</creatorcontrib><collection>CrossRef</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oleinikova, Yelena</au><au>Alybayeva, Aigul</au><au>Daugaliyeva, Saule</au><au>Alimzhanova, Mereke</au><au>Ashimuly, Kazhybek</au><au>Yermekbay, Zhanerke</au><au>Khadzhibayeva, Irina</au><au>Saubenova, Margarita</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile</atitle><jtitle>International dairy journal</jtitle><date>2024-01</date><risdate>2024</risdate><volume>148</volume><spage>105789</spage><pages>105789-</pages><artnum>105789</artnum><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Health deterioration and the growth of opportunistic infections require the search for safe and effective means of combating pathogens. Acetic acid bacteria (AAB) are constant companions of lactic acid bacteria (LAB) and yeasts in naturally fermented products and have many health benefits. However, the use of AAB in the dairy industry is limited. Our research revealed AAB species not previously noted in koumiss. After creating associations of newly isolated LAB and AAB, the fermented milk beverage was created. The inclusion of Acetobacter pasteurianus/oryzoeni 2–6 in the starter of Lactobacillus delbrueckii 3KUM11 and Streptococcus thermophilus 3KUM12 provided strong anti-Candida albicans antagonism and significantly increased inhibition of intestinal Gram-negative bacteria with the simultaneous shift in volatile profile towards increasing of acetic acid but not affecting the sensory properties. In yeast-added beverage, AAB also decreased levels of alcohol and esters.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2023.105789</doi><orcidid>https://orcid.org/0000-0001-9820-9184</orcidid></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | acetic acid Acetobacter pasteurianus alcohols antagonism beverages dairy industry fermentation intestines koumiss lactic acid Lactobacillus delbrueckii species Streptococcus thermophilus volatile compounds |
| title | Development of an antagonistic active beverage based on a starter including Acetobacter and assessment of its volatile profile |
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