کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2435815 1107100 2007 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage
چکیده انگلیسی

The growth and metabolism of two probiotic organisms (L. acidophilus LAFTI® L10 and Lactobacillus casei LAFTI® L26) and a regular yoghurt culture (L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize®) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 oC. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g−1) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5–1.0% Hi-maize improved (P<0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly (P<0.05).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 17, Issue 6, June 2007, Pages 657–665
نویسندگان
, , , , ,