Search for Yogurt

Financial Contribution of Livestock at Household Level in Federally Administered Tribal Areas of Pakistan: An Empirical Perspective

Shaista Naz^* and Noor Paio Khan

..., milk products (such as yogurt, butter and butter oil), other products (like farm yard manure and dung cakes) and animals which included calves, goats and sheep mainly. The major share of livestock income was accrued from the animal’s sale followed by milk and milk products, respectively. The domestically consumed livestock products comprised of milk, milk products and other products. Milk was the major domestically consumed livestock product followed b...

Effect of Sphingomonas sp., as a Probiotic on Survival, Growth and Biochemical Constituents of Vibrio anguillarum Challenged Labeo rohita Fingerlings

Asma Chaudhary¹, Qurat-ul-Ain Ahmad¹, Afia Muhammad Akram¹, Mehwish Iqtedar² and Javed Iqbal Qazi^3,*

...bacterium from home-made yogurt, Sphingomonas sp. AsCh-P3 on growth, survival and biochemical constituents of Labeo rohita fingerlings challenged with well-renowned fish pathogenic bacterium Vibrio anguillarum. Positive control-C2 as well as experimental groups was challenged with V. anguillarum intraperitoneally. Probiotic treated feed with antibacterial potential against V. anguillarum was administered to experimental fishe...

The Characteristics of Goat Milk Synbiotics-Yogurt using Lactobacillus plantarum as Probiotic and Inulin of Mangrove Apple (Sonneratia caseolaris)

Jeki Mediantari Wahyu Wibawanti1,3, Sri Mulyani2*, Rudy Hartanto1, Ahmad Ni’matullah Al-Baarri2, Yoyok Budi Pramono2, Anang Mohamad Legowo2

...e an ideal synbiotic for yogurt. By combining the synergistic effects of prebiotics and probiotics, synbiotic yogurts have the potential to be functional foods. This study was carried out to investigate the influence of synbiotics from the inulin of mangrove apple and Lactobacillus plantarum in the characteristics of goat milk. This study used a Completely Randomized Design (CRD) with five treatments and four replications, w...

Efficiency of Lactoferrin to Eradicate Multidrug Resistant Staphylococcus aureus Isolated from some Dairy Products

Sayed H. Al Habty1, Dina N.Ali2*

...s a bio preservative for yogurt. 150 dairy product samples from yogurt, ice cream and Damietta cheese (50 for each) were collected from Assiut city, Egypt. Antimicrobial susceptibility against antibiotics commonly utilized in human and animals was tried using the disc diffusion method; PCR was applied on (MDR) S. aureus isolates for discovering of blaz, mecA and VanA genes. 38% of yogurt s...

Comparative Genomic and Functional Characterization of Lactobacillus casei Group (LCG) Probiotic Strains Isolated from Traditional Yogurts by Next-Generation Sequencing

Mati Ullah¹*, Muhammad Rizwan², Ali Raza³, Xianlin Zhao⁴, Yanling Sun⁴, Sarah Gul⁵, Muhammad Ihtesham Waheed⁶, Muhammad Nadeem Khan⁷, Alvina Gul⁸, Sami Ullah Jan⁹* and Chao Huang⁴*

...solated from traditional yogurt samples using the next-generation sequencing approach. The GC contents of the characterized strains were in the range of 46.03 to 46.52% while the protein-coding sequences (CDS) were in the range of 2544 to 2888. The pan-genome analysis of the three strains identified a total of 5449 genes with 377 as core genes. The functional characterization by subsystem category distribution analysis revealed “Carbohydrates” is t...

Assessment of Bacterial Composition of Locally Processed Back-Slopped Yogurt Through Next-Generation Sequencing

Razia Sultana¹, Shinawar Waseem Ali¹*, Ghulam Murtaza² and Shahid Mahmood²

...s consumers. For decades yogurt has been prepared traditionally by the method of back-slopping. Recently, it is also prepared commercially by using bacteria in different combinations. In this study, we aimed to detect and identify bacteria present in locally processed yogurt using the advanced next-generation sequencing (NGS) method. Yogurt samples were collected from open-air shops locate...

Protease and Lipase Enzyme Activity of Probiotic Yogurt and its Effect on Protein, Lipid, and Cholesterol Level of Chicken Egg Yolk

Jacob Situmeang¹, Lovita Adriani¹*, Deny Saefulhadjar¹, Safri Ishmayana²

...ustify;">As a probiotic, yogurt has protease and lipase enzyme activity, which can increase digestive tract enzymes in laying hens. In this study, it is hoped that probiotics can increase protein levels and reduce lipid and cholesterol levels in chicken egg yolks. This study aims to determine the activity of the protease and lipase enzymes from yogurt and the effect and level of use of probiotic powder, which can increase pr...

Effect of Different Milk Composition on Physico-Chemical Characteristics of Set Type Yoghurt

Muhammad Asif Iftikhar¹, Talat Naseer Pasha², Saima Inayat¹, Khalid Javed³ and Rahman Ullah⁴*

...e standardization of the yogurt. Milk was pasteurized at 82oC for 5 minutes and cool down to 43oC and at this temperature starter culture was added. Yogurt batch incubated at 43oC for 3 to 3.5 h. During this period pH was monitored regularly and as the pH drops to 4.6, the batch was shifted to blast chilling at 1-2oC and then stored at 4oC. Sensory evaluation of all yogurt samples was carr...

Physicochemical, Microbiological, and Sensory Characteristics of Yoghurt Produced by Back-Sloping Fermentation

Evy Rossi¹*, Fajar Restuhadi¹, Raswen Efendi¹, Yusmarini¹, Rahmayuni¹, Emma Riftyan¹, Bisma Panca Winata², Yolanda Ashara², Usman Pato¹

...lar in Indonesia. Making yogurt requires a starter culture, which can be found in liquid or powder form in microencapsulated form. This powdered yogurt starter will be applied using back-sloping fermentation for the practicality of the yoghurt-making process. This research aimed to determine how many cycles the back-sloping fermentation using microencapsulated yogurt (MY) starter was appli...

Antibiotic Residues of Penicillin and Oxytetracycline in Yoghurt: One Health Needs Paradigm Shift, Legislation and Policy Formulation in Pakistan

Muhammad Ali Raza¹*, Aneela Zameer Durrani², Bilques Bano³, Muhammad Muddassir Ali⁴, Nazia Rubab⁵, Syed Tasadak Mehdi⁶, Muhammad Wasim Iqbal⁷, Kumay Hassan Akhtar⁸, Aqeel Raza⁹, Ujala Fatima Shan¹⁰, Muhammad Aftab¹¹

... the positive samples of yogurt. We found the commonly used antibiotics (Penicillin and oxytetracycline) in routine food i.e., in yoghurt samples collected from open market of Lahore, District of Punjab Province, Pakistan.

Novelty Statement | The detection of antibiotics (ABs) residues of penicillin and oxytetracycline in yoghurt through HPLC have been detected for the first time in Lahore, Punjab, Pakistan as a research st...

Effect of Feed Supplementation with Liquid and Powdered Probiotic Yogurt on the Lipid Profile of Chicken Egg Yolk

Ari Firmansyah¹, Lovita Adriani¹*, Andi Mushawwir¹, Novi Mayasari¹, Denny Rusmana¹, Safri Ishmayana²

...d and powdered probiotic yogurt at various levels of administration in reducing triglyceride, cholesterol, and yolk fat levels. The research was conducted at the Test Farm, Universitas Padjadjaran, from September to November 2023. Analyses were carried out at the Laboratory of Animal Physiology and Biochemistry, Faculty of Animal Husbandry, Universitas Padjadjaran. Thirty-five 40-week-old Isa Brown laying hens were randomized to seven experimental treatments a...

Extraction of Phytochemicals from Beetroot Pomace and Formulation of Phytochemical Enriched Functional Yogurt

Hafsa Tauqir¹, Imran Ahmad² and Muhammad Bilal Sadiq¹*

...ed to develop a flavored yogurt. The highest responses for DPPH inhibition (66.6%), betaxanthins (174 mg/L), betacyanins (265 mg/L) and TPC (2.78 mg GAE/g) were observed by extraction optimization. The antibacterial activity of the pomace extract was tested against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus by agar well diffusion method and the zone of inhibitions observed were 29.7±0.6 mm, 31±1 mm and 30±3 mm respe...

Genome Characterization of Probiotic Lactobacillus delbrueckii Subsp. bulgaricus Strain NDO2 Isolated from Traditional Yogurt using High Throughput Next Generation Sequencing

Mati Ullah¹*, Muhammad Rizwan², Ali Raza³, Xianlin Zhao⁴, Yanling Sun⁴, Sarah Gul⁵, Muhammad Ihtesham Waheed⁶, Muhammad Nadeem Khan⁷, Alvina Gul⁸, Sami Ullah Jan⁹* and Chao Huang⁴*

...f bacteria isolated from yogurt is characterized technologically and gnomically, it could be used in fermentation for selective purposes. In the current study, we have comprehensively analyzed the genome of Lactobacillus delbrueckii subsp. bulgaricus NDO2 isolated from traditional yogurt samples using the next-generation sequencing approach. The GC contents of the selected genome were 45.3%. Among the total 2284 genes identi...

Bacteriocin Activity of Yogurt Probiotics on Increasing Production of Laying Hens

Indah Nurfauziah¹, Lovita Adriani¹*, Rahmad Fani Ramadhan¹, Andi Mushawwir¹, Safri Ishmayana²

...in activity of probiotic yogurt and the effect of giving probiotic yogurt on the feed conversion ratio and total production of laying hens. This research used a Completely Randomized Design (CRD) with three treatments and twelve replications. Treatment consisted of T0: basal feed (BS), T1: BS + 4% WSPE B1 yogurt (Bifidobacterium spp. and L. acidophilus), and T2: BS + 4% WSPE B2

Increasing Egg Production by Preventing Salmonella Typhimurium Infection in Laying Hens with the Addition of Probiotic Yogurt Powder

Alfinira Sekar Rosiyanti¹, Muhammad Abrar Zulkarnain², Lovita Adriani³*, Andi Mushawwir³

... the impact of probiotic yogurt on animal health and production. Specifically, it investigates whether and how probiotic yogurt can enhance the productivity of laying hens infected with S. typhimurium. The research utilized an experimental method employing a Completely Randomized Design (CRD) with six treatments and five replications. The treatment groups were as follows: T1 was the control group, which did not receive probi...