Abstract This research focused on the impact of two strains of probiotic Bifidobacterium spp. i.e., B. longum (Bg), or B. animalis subsp lactis (Bc) on post-acidification, the viable cell counts (VCC), total phenolic and flavonoid contents (TPC and TFC, respectively), and antioxidant activity of fermented (F) soymilk (SM), almond milk (AM), and their combination (100%, 75%, 50%, & 25%) during 0, 7, 14, & 21 days of storage. All fermented SM, AM, and their combination showed higher (p < 0.05) post-acidification than their respective controls during the storage. All samples showed VCC ranging between 6.9 and 7.4 log cfu/mL compared to their respective controls (3-4 log cfu/mL; p < 0.05). TPC in FSM/AM (50:50)-Bg & Bc was 2 folds higher (74.3 ± 0.021 & 61.34 ± 0.037 μg GAE/mL; p < 0.05) than control (22.52 ± 0.168) on day 21. The presence of Bg improved (p < 0.05) TFC in FSM (100) after 1st day of storage. Both Bg and Bc had a positive impact on the antioxidant activity of all treated samples during storage. In conclusion, fermented soy and almond milk and their combination might serve as an effective vehicle for B. longum, or B. animalis subsp lactis with antioxidant activity.

Abstract There is increased importance to finding alternative solutions to antibiotic resistance which require more research, bacteriocins are promising antimicrobial peptides with inhibitory and bactericidal activities that might be one of these solutions. Bacteriocins are small antimicrobial peptides synthesized by bacterial ribosomes, active against the bacterial pathogen, multidrug-resistant bacteria, and cancer therapy. Lactic acid bacteria (LAB) are one of the most used bacteria to produce bacteriocins and dairy products (i.e. cheeses) consider rich sources of LAB isolates. Enterococcus faecalis, Lactobacillus fermentum, L. plantarum, L. helveticus, L. pentosus, L. paracasei subsp. paracasei, L. rhamnosus I, and L. delbrueckii subsp. lactis are strong strains in bacteriocins production. Several applications were applied to control bacterial pathogens spread in cheeses, one of them is using bacteriocins and bacteriocins-like inhibitory substances (BLIS). To reduce foodborne pathogens and spoilage bacteria in cheese, bacteriocins can be applied in several means such as inoculating cheese with bacteriocin-producer strain and adding purified or semi-purified bacteriocin as a food additive. This review is focused on bacteriocins and BLIS classification, mechanism, and applications in dairy products i.e. cheeses.

Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.

Abstract Dairy products are important to the human diet and are one of the four essential food groups. Conventional fermented cow milk products possessed a variation of bioactive components that enhance the human body's physiological processes. However, traditional milk products can be replaced by non-dairy plant-based milk which is produced mainly from fruits and seeds such as soy, coconut, almond, rice, peanut, lupin, cashew, and hemp. Fermented plant-based milk is the outcome of intense bacterial activity of the starter cultures, leading to the production of lactic acid and biologically active compounds that adding nutritional and physiological value. In addition, the growth and viability of probiotics in plant-based milk are depended on several factors such as milk composition, fermentation process, type of probiotics, storage time and temperature, acidity, and packages. Therefore, this review focuses on the growth and viability of probiotics in fermented plant-based milk products during fermentation and refrigerated storage.

Abstract The aim of this study is to investigate the effects of concentrated yogurt (labneh; L) made from cow (Co), camel (Ca), and cashew (Ew) milk (M) and their mixture (100% and 50%) using three strains of probiotic Lactobacillus spp. as starter culture (S) i.e. Lactobacillus plantarum (Lp; S1), L. casei (Lc; S2), L. rhamnosus (Lr; S3) or Lp, Lc, and Lr (S4) in co-cultures with Streptococcus thermophilus and L. delbrueckii subsp. Lactis on the changes of post-acidification and the viability of lactic acid bacteria (LAB) during 0, 7, 14, and 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The lowest pH among all samples was seen in Ew-/Ca-ML50%S3 and Ew-/Co-ML50%S3 during the 21 days of storage. S. thermophilus increased to the highest numbers in Co-/Ca-ML50%S3 during 7th and 14th day as compared to other treated samples. All EwML100% were the most accepted by the panels compared to other samples. In conclusion, the combination of EwM with Co-/Ca-M during labneh preparation might enhance the viability of all different starter cultures especially S3 during the storage.

Abstract Illicium verum (IV; dried fruit), Psidium guajava (PG; dried leaves), and Curcuma longa (CL; dried rhizome) water extract and/or fish collagen were added into yogurt to determine their effects on acidification and the proteolysis of milk up to 21 days of storage at 4°C. The angiotensin-I converting enzyme (ACE) test was conducted to analyze the inhibitory activity of bioactive peptides produced during proteolytic activity on the ACE enzyme. The addition of fish collagen in PG- yogurt significantly decreased pH compared to control on day 7 of storage. The presence of IV, PG, and CL enhanced (p<0.05) OPA peptide amount during 7 & 14 days of storage. The highest ACE inhibitory activity was shown on day 7 for all herbal yogurt. Herbal yogurt either in the presence or absence of fish collagen may improve the manufacture and formulation of yogurt with anti-ACE activity.

The effects of avocado seeds (A) inclusion (2%, 4% and 8%) in diets on cholesterol and carbohydrate metabolism in normal rats Sprague Dawley (SD) fed on basal diet (BD) or high sucrose diet (HSD) and spontaneous hypertensive rats (SHR) fed on BD were studied. The inclusion of avocado seeds in the diet influences the feeding and growth performance in rats. The inclusion of A lowered (p < 0.05) cholesterol at 2% and 4% doses and glucose at 2% in serum of SD rats fed on BD, whereas only serum cholesterol level was reduced at all the three doses in SHR. Increased liver glycogen (p < 0.05) was noted in SD rats fed on BD with 8% A. All avocado seeds doses increased (p < 0.05) liver glycogen storage in SHR fed on BD and SD rats fed on HSD. Avocado seeds can lower blood glucose and cholesterol and enhance liver glycogen storage in rats.

Los efectos de la inclusión de semillas de aguacate (A) (2%, 4% y 8%) en dietas sobre el metabolismo del colesterol y carbohidratos en ratas normales Sprague Dawley (SD) alimentados con dieta basal (BD) o dieta con alto contenido en sacarosa (HSD) se estudiaron las ratas hipertensas (SHR) alimentadas con BD. La inclusión de las semillas de aguacate en la dieta influye en la alimentación y el crecimiento en ratas. La inclusión de A disminuyó (p < 0,05) el colesterol a dosis del 2 y el 4% y glucosa al 2% en suero de ratas SD alimentadas con BD, mientras que solo el nivel de colesterol sérico se redujo en todas las 3 dosis en SHR. Se observó un aumento del glucógeno hepático (p < 0,05) en ratas SD alimentadas con BD con un 8% de A. Todas las dosis de semillas de aguacate aumentaron (p< 0,05) el almacenamiento de glucógeno hepático en SHR alimentado con BD y SD alimentadas con HSD. Las semillas de aguacate pueden reducir la glucosa y el colesterol en la sangre, y aumentar el almacenamiento de glucógeno hepático en ratas.