Home About Browse Search
Svenska


Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Abesinghe, A.M.N.L. and Priyashantha, Hasitha and Prasanna, P.H.P. and Kurukulasuriya, Maheshika S. and Ranadheera, C.S. and Vidanarachchi, J.K. (2020). Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities. Fermentation. 6 , 121
[Article Review/Survey]

[img] PDF
1MB

Abstract

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

Authors/Creators:Abesinghe, A.M.N.L. and Priyashantha, Hasitha and Prasanna, P.H.P. and Kurukulasuriya, Maheshika S. and Ranadheera, C.S. and Vidanarachchi, J.K.
Title:Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities
Year of publishing :2020
Volume:6
Article number:121
Number of Pages:24
ISSN:2311-5637
Language:English
Publication Type:Article Review/Survey
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:buffalo milk, artisanal fermentation, probiotics, fermented milk, ultrasound, prebiotics, microencapsulation
URN:NBN:urn:nbn:se:slu:epsilon-p-109169
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-109169
Additional ID:
Type of IDID
DOI10.3390/fermentation6040121
ID Code:19449
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:14 Dec 2020 13:43
Metadata Last Modified:15 Jan 2021 19:02

Repository Staff Only: item control page

Downloads

Downloads per year (since September 2012)

View more statistics

Downloads
Hits