Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study
This study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing live monocultures of probiotic ba...
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2025-01-01
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| author | Anna Mituniewicz-Małek Małgorzata Ziarno Izabela Dmytrów Katarzyna Szkolnicka |
| author_facet | Anna Mituniewicz-Małek Małgorzata Ziarno Izabela Dmytrów Katarzyna Szkolnicka |
| author_sort | Anna Mituniewicz-Małek |
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| description | This study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing live monocultures of probiotic bacteria, during storage at low temperatures. Three fermented beverages were produced, differentiated by the bacterial flora used for production (<i>Lactobacillus acidophilus</i> LA-5 and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12), as well as one unfermented beverage (using 40% commercial kumis and 7% LA-5). The unfermented beverage was mare’s milk supplemented with a BB-12 monoculture, which was chilled immediately after adding the inoculum. The population of BB-12 remained above 6 log CFU/g until the 21st day of storage at 5 ± 1 °C, while for LA-5, it remained viable only up to 14 days of storage. The BB-12 population was high and stable for 21 days in both fermented and unfermented beverages. The results confirm the good quality of the final product (appropriate pH and high population of individual bacterial strains); not only are appropriate culture conditions important, but the use of suitable probiotic bacteria and the optimization of the starter concentrations should also be considered. There is considerable potential for further research and future commercialization of mare’s dairy products, such as yogurt and potentially other dairy products. |
| format | Article |
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| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-e8454d6b138240fba27fad412c50f54d2025-01-24T13:21:06ZengMDPI AGApplied Sciences2076-34172025-01-0115286210.3390/app15020862Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative StudyAnna Mituniewicz-Małek0Małgorzata Ziarno1Izabela Dmytrów2Katarzyna Szkolnicka3Department of Toxicology, Dairy Technology and Food Storage, Food Science and Fisheries Faculty, West Pomeranian University of Technology in Szczecin, Papieża Pawła Str. VI/3, 71-459 Szczecin, PolandDivision of Milk Technology, Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences SGGW (WULS-SGGW), Nowoursynowska Str. 159C, 02-776 Warsaw, PolandDepartment of Toxicology, Dairy Technology and Food Storage, Food Science and Fisheries Faculty, West Pomeranian University of Technology in Szczecin, Papieża Pawła Str. VI/3, 71-459 Szczecin, PolandDepartment of Toxicology, Dairy Technology and Food Storage, Food Science and Fisheries Faculty, West Pomeranian University of Technology in Szczecin, Papieża Pawła Str. VI/3, 71-459 Szczecin, PolandThis study discusses the properties of mare milk as a potential food matrix to produce functional dairy products. The aim of this study was to investigate the effects of cold storage on the viability of microflora in fermented and unfermented mare’s milk, containing live monocultures of probiotic bacteria, during storage at low temperatures. Three fermented beverages were produced, differentiated by the bacterial flora used for production (<i>Lactobacillus acidophilus</i> LA-5 and <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> BB-12), as well as one unfermented beverage (using 40% commercial kumis and 7% LA-5). The unfermented beverage was mare’s milk supplemented with a BB-12 monoculture, which was chilled immediately after adding the inoculum. The population of BB-12 remained above 6 log CFU/g until the 21st day of storage at 5 ± 1 °C, while for LA-5, it remained viable only up to 14 days of storage. The BB-12 population was high and stable for 21 days in both fermented and unfermented beverages. The results confirm the good quality of the final product (appropriate pH and high population of individual bacterial strains); not only are appropriate culture conditions important, but the use of suitable probiotic bacteria and the optimization of the starter concentrations should also be considered. There is considerable potential for further research and future commercialization of mare’s dairy products, such as yogurt and potentially other dairy products.https://www.mdpi.com/2076-3417/15/2/862functional food products<i>Bifidobacterium animalis</i> subsp. <i>lactis</i><i>Lactobacillus acidophilus</i>mare’s milkstorage |
| spellingShingle | Anna Mituniewicz-Małek Małgorzata Ziarno Izabela Dmytrów Katarzyna Szkolnicka Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study Applied Sciences functional food products <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> <i>Lactobacillus acidophilus</i> mare’s milk storage |
| title | Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study |
| title_full | Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study |
| title_fullStr | Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study |
| title_full_unstemmed | Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study |
| title_short | Survivability of Probiotic Microflora in Fermented and Non-Fermented Mare’s Milk: A Comparative Study |
| title_sort | survivability of probiotic microflora in fermented and non fermented mare s milk a comparative study |
| topic | functional food products <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> <i>Lactobacillus acidophilus</i> mare’s milk storage |
| url | https://www.mdpi.com/2076-3417/15/2/862 |
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