Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of pre-fermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8–1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain’s tolerance to acid and bile, with a decrease in survival rate of 38.8–63.2% and 10.8–51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fine porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and firmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.

REFERENCES (55)

Abghari A., Sheikh-Zeinoddin M., Soleimanian-Zad S., Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int. J. Food Sci. Technol., 2011, 46, 84-92.

Google Scholar

Akın M.B., Akın M.S., Kırmacı Z., Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem., 2007, 104, 93-99.

Google Scholar

Akın M.B., Dasnik F., Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream. Mljekarstvo, 2015, 65, 121-129.

Google Scholar

Alamprese C., Foschino R., Rossi M., Pompei C., Corti S., Effects of Lactobacillus rhamnosus GG addition in ice cream. Int. J. Dairy Technol., 2005, 58, 200-206.

Google Scholar

Alamprese C., Foschino R., Rossi M., Pompei C., Savani L., Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. Int. Dairy J., 2002, 12, 201-208.

Google Scholar

Anderson R.C., Cookson A.L., McNabb W.C., Kelly W.J., Roy N.C., Lactobacillus plantarum DSM 2648 is a potential probiotic that enhances intestinal barrier function. FEMS Microbiol. Lett., 2010, 309, 184-192.

Google Scholar

Arancibia C., Castro C., Jublot L., Costell E., Bayarri S., Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content. LWT - Food Sci. Technol., 2015, 62, 408-416.

Google Scholar

Arslan A.A., Gocer E.M.C., Demir M., Atamer Z., Hinrichs J., Kücükcetin A., Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. Dairy Sci. Technol., 2016, 96, 477-487.

Google Scholar

Bindhumol I., Nampoothiri K.M., Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food. J. Food Sci. Technol., 2014, 51, 4012-4018.

Google Scholar

10.

Bolliger S., Goff H.D., Tharp B.W., Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J., 2000, 10, 303-309.

Google Scholar

11.

Buchin S., Delague V., Duboz G., Berdague J.L., Beuvier E., Pochet S., Grappin R., Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J. Dairy Sci., 1998, 81, 3097-3108.

Google Scholar

12.

Champagne C.P., Raymond Y., Guertin N., Bélanger G., Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream. Int. Dairy J., 2015, 47, 109-117.

Google Scholar

13.

Crocker W.P., Jenkins D.I., Provan A.L., Macdonald F.J., Rowland S.J., White J., A comparison of the Gerber and Röse Gottlieb methods for the determination of fat in milk. J. Dairy Res., 1955, 22, 336-339.

Google Scholar

14.

Cruz A.G., Cadena R.S., Walter E.H., Mortazavian A.M., Granato D., Faria J.A., Bolini H., Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development. Compr. Rev. Food Sci. Food Saf., 2010, 9, 358-373.

Google Scholar

15.

Da Silva P.D.L., De Fátima Bezerra M., Dos Santos K.M.O., Correia R.T.P., Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions. LWT - Food Sci. Technol., 2015, 62, 452-457.

Google Scholar

16.

Dertli E., Toker O.S., Durak M.Z., Yilmaz M.T., Tatlısu N.B., Sagdic O., Cankurt H., Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: rheological, molecular, microstructural and sensory characterization. Carbohydr. Polym., 2016, 136, 427-440.

Google Scholar

17.

Di Criscio T., Fratianni A., Mignogna R., Cinquanta L., Coppola R., Sorrentino E., Panfili G., Production of functional probiotic, prebiotic, and synbiotic ice creams. J. Dairy Sci., 2010, 93, 4555-4564.

Google Scholar

18.

Dianawati D., Mishra V., Shah N.P., Viability, acid and bile tolerance of spray dried probiotic bacteria and some commercial probiotic supplement products kept at room temperature. J. Food Sci., 2016, 81, M1472-M1479.

Google Scholar

19.

Dos Santos Leandro E., de Araújo E.A., Da Conceição L.L., de Moraes C.A., de Carvalho A.F., Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts. J. Funct. Foods, 2013, 5, 503-507.

Google Scholar

20.

Ferraz J.L., Cruz A.G., Cadena R.S., Freitas M.Q., Pinto U.M., Carvalho C.C., Faria J.A., Bolini H., Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. J. Food Sci., 2012, 77, S24-S28.

Google Scholar

21.

Goff H.D., Colloidal aspects of ice cream—a review. Int. Dairy J., 1997, 7, 363-373.

Google Scholar

22.

Goff H.D., Verespej E., Smith A.K., A study of fat and air structures in ice cream. Int. Dairy J., 1999, 9, 817-829.

Google Scholar

23.

Hassan A.N., Frank J.F., Elsoda M., Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy. Int. Dairy J., 2003, 13, 755-762.

Google Scholar

24.

Hermann M., Petermeier H., Vogel R.F., Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria. Eur. Food Res. Technol., 2015, 241, 185-197.

Google Scholar

25.

Homayouni A., Norouzi S., Evaluation of physicochemical traits, sensory properties and survival of Lactobacillus casei in fermented soy-based ice cream. J. Food Process. Preserv., 2016, 40, 681-687.

Google Scholar

26.

Hong S.H., Marshall R.T., Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts. J. Dairy Sci., 2001, 84, 1367-1374.

Google Scholar

27.

Ibarburu I., Puertas A.I., Berregi I., Rodríguez-Carvajal M.A., Prieto A., Dueñas M.T., Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider. Int. J. Food Microbiol., 2015, 214, 54-62.

Google Scholar

28.

Kandil S., El Soda M., Influence of freezing and freeze drying on intracellular enzymatic activity and autolytic properties of some lactic acid bacterial strains. Adv. Microbiol., 2015, 5, 371.

Google Scholar

29.

Li C., Li W., Chen X., Feng M., Rui X., Jiang M., Dong M., Microbiological, physicochemical and rheological properties of fermented soymilk produced with exopolysaccharide (EPS) producing lactic acid bacteria strains. LWT - Food Sci. Technol., 2014, 57, 477-485.

Google Scholar

30.

Li Q., Li Y., Han S., Liu Y., Song D., Hao D., Wang J., Qu Y., Zheng Y., Optimization of fermentation conditions and properties of an exopolysaccharide from Klebsiella sp. H-207 and application in adsorption of hexavalent chromium. Plos One, 2013, 8, e53542.

Google Scholar

31.

Lu Z., Cui L., Du R., Kong F., Zheng L., Shen W., Liu W., Study of probiotics stability in the ice cream. China Dairy Ind., 2009, 37, 14-18 (in Chinese).

Google Scholar

32.

Marshall R.T., Goff H.D., Hartel R.W., The freezing process. 2003, in: Ice Cream. vol. 1 (ed. C.I. Onwulata). Kluwer Academic/Plenum Publishers, New York, pp. 171-206.

Google Scholar

33.

McGhee C.E., Jones J.O., Park Y.W., Evaluation of textural and sensory characteristics of three types of low-fat goat milk ice cream. Small Rumin. Res., 2015, 123, 293-300.

Google Scholar

34.

Méndez-Velasco C., Goff H.D., Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Int. Dairy J., 2012, 24, 33-39.

Google Scholar

35.

Meng X., Dobruchowska J.M., Gerwig G.J., Kamerling J.P., Dijkhuizen L., Synthesis of oligo- and polysaccharides by Lactobacillus reuteri 121 reuteransucrase at high concentrations of sucrose. Carbohydr. Res., 2015, 414, 85-92.

Google Scholar

36.

Michaud M.R., Benoit J.B., Lopez-Martinez G., Elnitsky M.A., Lee R.E., Denlinger D.L., Metabolomics reveals unique and shared metabolic changes in response to heat shock, freezing and desiccation in the Antarctic midge, Belgicaantarctica. J. Insect Physiol., 2008, 54, 645-655.

Google Scholar

37.

Mohammadi R., Mortazavian A.M., Khosrokhavar R., Da Cruz A.G., Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann. Microbiol., 2011, 61, 411-424.

Google Scholar

38.

Muse M.R., Hartel R.W., Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci., 2004, 87, 1-10.

Google Scholar

39.

Rossa P.N., Burin V.M., Bordignon-Luiz M.T., Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. LWT - Food Sci. Technol., 2012, 48, 224-230.

Google Scholar

40.

Scott D.W., Multivariate Density Estimation: Theory, Practice, and Visualization. 2015, John Wiley & Sons Inc., New Jersey, pp. 110-115.

Google Scholar

41.

Selhub E.M., Logan A.C., Bested A.C., Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry. J. Physiol. Anthropol., 2014, 33, 1-12.

Google Scholar

42.

Shah N.P., Functional cultures and health benefits. Int. Dairy J., 2007, 17, 1262-1277.

Google Scholar

43.

Shao Y., Gao S., Guo H., Zhang H., Influence of culture conditions and preconditioning on survival of Lactobacillus delbrueckii subspecies bulgaricus ND02 during lyophilization. J. Dairy Sci., 2014, 97, 1270-1280.

Google Scholar

44.

Sofjan R.P., The effects of whey protein concentrates (WPC) and different overrun levels in ice cream. 2002, University of Wisconsin, Madison, pp. 20-24.

Google Scholar

45.

Sofjan R.P., Hartel R.W., Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J., 2004, 14, 255-262.

Google Scholar

46.

Sun-Waterhouse D., Edmonds L., Wadhwa S.S., Wibisono R., Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res. Int., 2013, 50, 647-656.

Google Scholar

47.

Tabibloghmany F.S., Ehsandoost E., An overview of healthy and functionality of exopolysaccharides produced by lactic acid bacteria in the dairy industry. Eur. J. Nutr. Food Safety, 2014, 4, 63.

Google Scholar

48.

Vazquez-Landaverde P.A., Velazquez G., Torres J.A., Qian M.C., Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. J. Dairy Sci., 2005, 88, 3764-3772.

Google Scholar

49.

Wang J., Separation, screening, molecular characterization and application of exopolysaccharide-producing Lactobacillus plantarum strains.2015, Jilin University, Changchun. pp. 80-85 (in Chinese; English abstract).

Google Scholar

50.

Wang J., Zhao X., Tian Z., He C., Yang Y., Yang Z., Isolation and characterization of exopolysaccharide-producing Lactobacillus plantarum SKT109 from Tibet Kefir. Pol. J. Food Nutr. Sci., 2015a, 65, 269-280.

Google Scholar

51.

Wang J., Zhao X., Tian Z., Yang Y., Yang Z., Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir. Carbohydr. Polym., 2015b, 125, 16-25.

Google Scholar

52.

Wang X., Qin J., Wang L., Xu P., A comparative proteomic analysis of Bacillus coagulans in response to lactate stress during the production of L-lactic acid. Biotechnol. Lett., 2014, 36, 2545-2549.

Google Scholar

53.

Younesi E., Ayseli M.T., An integrated systems-based model for substantiation of health claims in functional food development. Trends Food Sci. Tech., 2015, 41, 95-100.

Google Scholar

54.

Zannini E., Waters D.M., Coffey A., Arendt E.K., Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl. Microbiol. Biotechnol., 2016, 100, 1121-1135.

Google Scholar

55.

Zhang J., Zhang X., Zhang L., Zhao Y.J., Niu C.H., Yang Z.N., Li S.Y., Potential probiotic characterization of lactobacillus plantarum strains isolated from Inner Mongolia “hurood” cheese. J. Microbiol. Biotechnol., 2014, 24, 225-235.

Google Scholar

CITATIONS (15):

Peynir Altı Suyunda Üretilen Ekzopolisakkaritlerin Stabilizatör Olarak Kullanımının Dondurmanın Bazı Kimyasal ve Fiziksel Özelliklerine Etkileri
İbrahim ALTUN, Yusuf TUNÇTÜRK
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi

CrossRef

Composition, coagulation characteristics, and cheese making capacity of yak milk
Jian Zhang, Ming Yang, Dongyan Cai, Yijiang Hao, Xiao Zhao, Yuanhua Zhu, Hong Zhu, Zhennai Yang
Journal of Dairy Science

CrossRef

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics
Min Zhang, Mengke Yao, Tiantian Lai, Hua Zhao, Yihui Wang, Zhennai Yang
Foods

CrossRef

Microbial Exopolysaccharides as Novel and Significant Biomaterials
Kenji Fukuda, Hiroichi Kono

CrossRef

Advances in Dairy Microbial Products
Sushma Gurumayum, Sawinder Kaur, Prasad Rasane, Jyoti Singh

CrossRef

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
Tariq Aziz, Muhammad Naveed, Abid Sarwar, Syeda Makhdoom, Muhammad Mughal, Urooj Ali, Zhennai Yang, Muhammad Shahzad, Manal Sameeh, Mashael Alruways, Anas Dablool, Abdulraheem Almalki, Abdulhakeem Alamri, Majid Alhomrani
Molecules

CrossRef

Alternative Stabilizers Used in Ice Cream Production
Fatma KİPER, ERDEM KARABEKMEZ, Yekta GEZGİNÇ
Akademik Gıda

CrossRef

Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features
Andrea Polo, Ali Tlais, Pasquale Filannino, Ros Da, Kashika Arora, Vincenzo Cantatore, Olimpia Vincentini, Anja Nicolodi, Renzo Nicolodi, Marco Gobbetti, Cagno Di
Fermentation

CrossRef

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria
Panpan Hu, Urooj Ali, Tariq Aziz, Li Wang, Jianying Zhao, Ghulam Nabi, Manal Sameeh, Yanqin Yu, Yingchun Zhu
Frontiers in Microbiology

CrossRef

10.

Integrated genome based evaluation of safety and probiotic characteristics of Lactiplantibacillus plantarum YW11 isolated from Tibetan kefir
Tariq Aziz, Muhammad Naveed, Khizra Jabeen, Muhammad Shabbir, Abid Sarwar, Yang Zhennai, Metab Alharbi, Abdulrahman Alshammari, Abdullah Alasmari
Frontiers in Microbiology

CrossRef

11.

Comparative genomics of food-derived probiotic Lactiplantibacillus plantarum K25 reveals its hidden potential, compactness, and efficiency
Tariq Aziz, Muhammad Naveed, Muhammad Shabbir, Abid Sarwar, Khan Ali, Yang Zhennai, Metab Alharbi, Abdulrahman Alsahammari, Abdullah Alasmari
Frontiers in Microbiology

CrossRef

12.

Quality specification of ice creams produced with different homofermentative lactic acid bacteria
Gökhan Akarca, Mehmet Kilinç, Ayşe Denizkara
Food Science & Nutrition

CrossRef

13.

Peynir Altı Suyunda Üretilen Ekzopolisakkaritlerin Stabilizatör Olarak Kullanımının Dondurmanın Bazı Fiziksel, Duyusal ve Mikrobiyolojik Özelliklerine Etkileri
İbrahim ALTUN
Journal of the Institute of Science and Technology

CrossRef

14.

Assessment of the whole genome sequencing of Lactiplantibacillus plantarum 13-3 for elucidation of novel bacteriocin producing gene cluster and confirmation of its potential probiotic functionality and safety applications
Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Abid Sarwar, Taqweem Ul Haq, Yang Zhennai, Metab Alharbi, Abdullah F. Alasmari, Thamer H. Albekairi
CyTA - Journal of Food

CrossRef

15.

Genotypic Profiling, Functional Analysis, Cholesterol-Lowering Ability, and Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity of Probiotic Lactiplantibacillus plantarum K25 via Different Approaches
Tariq Aziz, Hu Hangyu, Muhammad Naveed, Muhammad Aqib Shabbir, Abid Sarwar, Jasra Nasbeeb, Yang Zhennai, Metab Alharbi
Probiotics and Antimicrobial Proteins

CrossRef

Submit your paper

News

Instructions for Authors

eISSN:	2083-6007
ISSN:	1230-0322