Work

Physicochemical and viability characteristics of Streptococcus salivarius ATCC9222 orally dissolving strips developed via ultrasound-assisted fermentation

Year: 2025

Type: article

Abstract: This study examined orally dissolving strips (ODS) incorporating soymilk fermented by ultrasound-treated Streptococcus salivarius ATCC 9222. Ultrasound enhanced protein structural modifications, which translated into improved ODS performance with stronger mechanical strength by 9.0 % and 10.5 % improvement in tensile strength and elongation at break, greater moisture resistance with moisture content reduced by 8.1 % (13.73±0.34 %, p < 0.01) and moisture uptake decreased by 21.5 % at 75 % RH and 9.8 % at 84 % RH, more stable disintegration behavior and more neutral color tones compared with conventional fermentation. In addition, probiotic viability was better preserved during strip incorporation (6.09 ± 0.05 Log10 CFU/mL, p < 0.05) and after simulated saliva exposure (6.39 ± 0.01 Log10 CFU/mL, p < 0.05), indicating superior functional stability. By combining ultrasound processing with probiotic fermentation, this work provides a novel approach to developing plant-based ODS as delivery systems. The findings highlight ultrasound-assisted ODS as promising platform for functional food and nutraceutical applications.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101415

Authors: Er Qing Jin, Chai Nien Foo, Siok Koon Yeo

Institutions: Taylor's University, Universiti Tunku Abdul Rahman Sungai Long Campus, Universiti Tunku Abdul Rahman

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: gold

Estimated APC paid: $2,050