ArticleScientific reports2021
Tarkhineh as a new microencapsulation matrix improves the quality and sensory characteristics of probiotic Lactococcus lactis KUMS-T18 enriched potato chips.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers, 1 of them a synthesis that pooled it.
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Who cites it
26 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Remarkable impacts of probiotics supplementation in enhancing of the antioxidant status: results of an umbrella meta-analysis.Frontiers in nutrition · 2023Pooled it
- Survivability, antimicrobial and anticancer effects, and cytotoxicity of Lactobacillus strains isolated from traditional Iranian cheese.Scientific reports · 2025Article
- In Vitro and In Vivo Characterisation of Lactiplantibacillus plantarum LAB12 in Pea Protein-Alginate Microcapsules.Probiotics and antimicrobial proteins · 2025Article
- The Effect of Probiotics and Microbiota on Nervous System and Mental Illnesses.Central nervous system agents in medicinal chemistry · 2025Review
- Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization ofMicroorganisms · 2024Article
- Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi).Probiotics and antimicrobial proteins · 2024Article
- From whole genomes to probiotic candidates: A study of potential lactobacilli strains selection for vaginitis treatment.Heliyon · 2024Article
- Anti-oral cancer properties of potential probiotic lactobacilli isolated from traditional milk, cheese, and yogurt.Scientific reports · 2024Article
- The sensory evaluation and antimicrobial efficacy ofFood science & nutrition · 2024Article
- The inhibition effects of Lentilactobacillus buchneri-derived membrane vesicles on AGS and HT-29 cancer cells by inducing cell apoptosis.Scientific reports · 2024Article
- Safety assessment, whole genome sequence, and metabolome analysis of Streptococcus thermophilus CICC 20372 for bone cement fermentation.Archives of microbiology · 2023Article
- Physicochemical properties and survival assessment of potential probiotics in a novel dairy drink during storage.Food science & nutrition · 2023Article
- Anticancer assessment and antibiofilm potential ofFood science & nutrition · 2023Article
- Cytotoxic effect of potential probioticHeliyon · 2023Article
- Probiotic properties and antimicrobial evaluation of silymarin-enriched Lactobacillus bacteria isolated from traditional curd.Scientific reports · 2023Article
- Article
- Evaluation of the Antimicrobial Activity of Phytochemicals from Tea and Agarwood Leaf Extracts against Isolated Bacteria from Poultry and Curd.TheScientificWorldJournal · 2023Article
- Probiotics for oral health: do they deliver what they promise?Frontiers in microbiology · 2023Article
- Assessing the efficacy of probiotics in augmenting bovine reproductive health: an integratedFrontiers in microbiology · 2023Article
- The role of potential probiotic strainsFrontiers in microbiology · 2023Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the present study, probiotic potato chips containing a newly isolated probiotic Lactococcus lactis KUMS-T18 strain were produced by using a simple spraying method and then enhancing the stability, survival rate, and sensory characteristics of product during storage at 4 °C and 25 °C was examined for four months. Based on the results, Lactococcus lactis KUMS-T18 isolated from traditional Tarkhineh as a safe strain had high tolerance to low pH and high bile salt, anti-pathogenic activity, hydrophobicity, adhesion to human epithelial cells, auto- and co-aggregation, cholesterol assimilation and antibiotic susceptibility. Meanwhile, by micro-coating the probiotic cells in Tarkhineh formulations, elliptical to spherical shape (460-740 µm) probiotic drops were produced. The results revealed that potato chips produced with turmeric and plain Tarkhineh during storage at 4 °C, had excellent protection abilities for probiotic cells with about 4.52 and 3.46 log decreases in CFU/g respectively. On the other hand, probiotic potato chips, compared to non-probiotic and commercial potato chips, showed the criteria of probiotic products such as excellent quality and superior sensory characteristics. In summary, this study proved that probiotic Lactococcus lactis KUMS-T18 strain covered by Tarkhineh formulations as protective matrix has high potential to be used in the production of probiotic potato chips.
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