Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness


Autoria(s): OLIVEIRA, Ricardo Pinheiro de Souza; PEREGO, Patrizia; OLIVEIRA, Marice Nogueira de; CONVERTI, Attilio
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2011

Resumo

Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), Lactobacillus bulgaricus (Lb) and Bifidobacterium lactis (Bl), (b) binary co-cultures of them with Streptococcus thermophilus (St), or (c) a cocktail containing all them. Inulin addition to co-cultures and cocktail enhanced products firmness, either after 1 day (D1) or 7 days (D7) of cold storage, likely due to the increase in microbial growth induced by metabolic interactions among lactic acid bacteria and partial inulin metabolization. Co-culture firmness did in fact range from 0.33 N without inulin (St-Lb) after D1 and 0.55 N with inulin (St-Lr) after D7. Also cocktail cultures exhibited high values of firmness, ranging, as an average, from 0.43 N (D1) to 0.46 N (D7), which suggests that they could have been potentiated by the reciprocal synergistic effects of microorganisms in complex mixture. (C) 2011 Elsevier Ltd. All rights reserved.

FAPESP

CAPES, Brazil

Identificador

JOURNAL OF FOOD ENGINEERING, v.107, n.1, p.36-40, 2011

0260-8774

http://producao.usp.br/handle/BDPI/19752

10.1016/j.jfoodeng.2011.06.005

http://dx.doi.org/10.1016/j.jfoodeng.2011.06.005

Idioma(s)

eng

Publicador

ELSEVIER SCI LTD

Relação

Journal of Food Engineering

Direitos

restrictedAccess

Copyright ELSEVIER SCI LTD

Palavras-Chave #Probiotic interactions #Inulin #Fermented milk #Firmness #Binary co-cultures #Microbial cocktail #LACTIC-ACID BACTERIA #RHEOLOGICAL PROPERTIES #LACTOBACILLUS-ACIDOPHILUS #STARTER CULTURE #COLD-STORAGE #PLAIN YOGURT #CELL COUNTS #SET-TYPE #FAT #VIABILITY #Engineering, Chemical #Food Science & Technology
Tipo

article

original article

publishedVersion