Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria
The main purpose of the current study was to assess the physicochemical properties of the synbiotic yogurt fermented with oat slurry and probiotic strains and the antioxidative and antibacterial activities of the oat-based synbiotic yogurt. The viable cells of Lactobacillus brevis SBP49 and Lactobac...
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Veröffentlicht in: | Applied biological chemistry 2018, 61(1), , pp.25-37 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The main purpose of the current study was to assess the physicochemical properties of the synbiotic yogurt fermented with oat slurry and probiotic strains and the antioxidative and antibacterial activities of the oat-based synbiotic yogurt. The viable cells of
Lactobacillus brevis
SBP49 and
Lactobacillus acidophilus
SBP55 reached 10
8
CFU/g or more in the probiotic and oat-based synbiotic yogurt, and the resistance to artificial digestive juices and the adherence to intestinal epithelial cells of these lactic acid bacteria were also very high in these yogurts. In addition, oat flour added for the manufacture of the synbiotic yogurt significantly promoted the production of antimicrobial substances by these probiotics, thereby increasing the antibacterial effect of the strains against pathogenic food poisoning bacteria including
Bacillus cereus
American Type Culture Collection (ATCC) 11778,
Escherichia coli
O157 ATCC 43889,
Listeria monocytogenes
Korean Collection for Type Cultures (KCTC) 3569,
Salmonella enteritidis
ATCC 13076,
Salmonella typhimurium
KCTC 2514, and
Staphylococcus aureus
ATCC 6538. Meanwhile, the antioxidative activity of the oat-based synbiotic yogurt was significantly higher than that of the probiotic yogurt and its activity may be due to free radical scavenging ability of phenolic compounds contained in oat slurry. |
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ISSN: | 2468-0834 2468-0842 |
DOI: | 10.1007/s13765-017-0333-5 |