Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract

Authors

DOI:

https://doi.org/10.15587/1729-4061.2024.312708

Keywords:

fermented milk product, idobacterium animalis subsp. lactis (BB-12), extract of Sanguisorba officinalis L.

Abstract

This study addresses the challenge of enhancing the activation of Bifidobacterium animalis subsp. lactis (BB-12) to improve the quality and functionality of kefir-based products. The objective was to develop a kefir product enriched with Bifidobacterium animalis subsp. lactis, activated using an extract of Sanguisorba officinalis L., a natural antioxidant, to reduce activation time and boost probiotic efficacy.

Two kefir samples were prepared: a control and an experimental product enriched with Bifidobacterium animalis subsp. lactis activated by Sanguisorba officinalis L. at 10⁻⁵ g/cm³ concentration. The experimental sample exhibited a significant increase in Bifidobacterium animalis subsp. lactis count, reaching 9.52 lg(CFU/cm3), within 30 minutes at 37±1 °C, outperforming the control. This rapid activation led to improved physicochemical properties, including enhanced flavor, consistency, and a slower increase in titratable acidity over 14 days, indicating prolonged shelf life. The amino acid profile was enriched, with higher levels of essential amino acids such as valine, leucine, methionine, as well as increased water-soluble vitamins including riboflavin, ascorbic acid, and pantothenic acid. The slower decline in Bifidobacterium animalis subsp. lactis population during storage further highlighted the probiotic stability of the enriched kefir.

These findings demonstrate that activating Bifidobacterium animalis subsp. lactis with Sanguisorba officinalis L. extract enhances the nutritional and functional qualities of kefir. This product holds potential for commercial application in the functional food industry, offering consumers a probiotic-rich, nutritionally superior fermented dairy option

Author Biographies

Aidana Utebaeva, South Kazakhstan University named after M. Auezov

PhD

Department of Technology and Food Safety

Viktoriia Yevlash, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Chemistry, Biochemistry, Microbiology and Food Hygiene

Eleonora Gabrilyants, South Kazakhstan University named after M. Auezov

PhD Student

Department of Biotechnology

Zhansaya Abish, South Kazakhstan University named after M. Auezov

PhD Student

Department of Technology and Food Safety

Aigerim Aitbayeva, South Kazakhstan University named after M. Auezov

PhD Student

Department of Food Engineering

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Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract

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Published

2024-10-30

How to Cite

Utebaeva, A., Yevlash, V., Gabrilyants, E., Abish, Z., & Aitbayeva, A. (2024). Development of kefir product with Bifidobacterium animalis subsp. lactis (BB-12) activated by Sanguisorba officinalis L. extract. Eastern-European Journal of Enterprise Technologies, 5(11 (131), 6–15. https://doi.org/10.15587/1729-4061.2024.312708

Issue

Vol. 5 No. 11 (131) (2024): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2024 Aidana Utebaeva, Viktoriia Yevlash, Eleonora Gabrilyants, Zhansaya Abish, Aigerim Aitbayeva

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