Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts

Nam Su Oh, Ji Young Lee, Jae Yeon Joung, Kyung Su Kim, Yong Kook Shin, Kwang Won Lee, Sae Hun Kim, Sangnam Oh, Younghoon Kim

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Abstract

The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract.

Original languageEnglish
JournalJournal of Dairy Science
DOIs
Publication statusAccepted/In press - 2015 Dec 23

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Keywords

  • Antioxidant activity
  • Fermentation
  • Phenolic compounds
  • Yogurt

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Food Science
  • Genetics

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