Détail de la notice
Titre du Document
Influence of lactulose and Hi-maize addition on viability of probiotic microorganisms in freshly made synbiotic fermented milk drink
Auteur(s)
NOBAKHTI A. R. ; EHSANI M. R. ; MOUSAVI S. M. ; ...
Résumé
Addition of prebiotic compounds into fermented milk including probiotic fermented milk products stimulates intestinal viability of probiotics. Added prebiotics might also affect viability of probiotics in fermented milks. In this research the influence of adding lactulose and Hi-maize (1 and 3% w/w) as prebiotic compounds on the survival of Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 in the presence of traditional yogurt bacteria in freshly made Iranian fermented milk drink (Doogh) was studied. Greatest viability of bifidobacteria was obtained in treatment with 3% of Hi-maize, while the lowest viability was observed in control treatment (no prebiotics). Viability of L. acidophilus was highest in control treatment and the lowest in treatment with 3% of Hi-maize. The control treatment showed the longest incubation time (up to pH 4.2), while the lowest fermentation duration was related to the treatments containing 3% of prebiotics. The mean rate of acidity increase was highest and lowest in control treatment and in treatments with 3% of prebiotics, respectively. The control treatment had the highest final acidity immediately after fermentation (up to pH 4.2), the lowest was found in treatment with 3% of Hi-maize.
Editeur
AVA
Identifiant
ISSN : 0026-3788 CODEN : MILCAD
Source
Milchwissenschaft A. 2009, vol. 64, n° 2, pp. 191-193 [3 pages]
Langue
Anglais
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