Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2011
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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 |
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 |