The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4C
This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt - Y). Each probiotic s...
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| Veröffentlicht in: | International journal of dairy technology 2009-08, Vol.62 (3), p.397-404 |
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| creator | Saccaro, Daniela M TAMIME, ADNAN Y PILLEGGI, ANA LUCIA O P S Oliveira, Marice N |
| description | This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt - Y). Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp. bulgaricus were inhibited. |
| doi_str_mv | 10.1111/j.1471-0307.2009.00497.x |
| format | Article |
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Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. 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Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp. bulgaricus were inhibited.</description><subject>Blends</subject><subject>Lactobacillus delbrueckii</subject><subject>Lactobacillus rhamnosus</subject><subject>Milk</subject><subject>Polymer blends</subject><subject>Probiotics</subject><subject>Viability</subject><subject>Yoghurt</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFTztPwzAYtBBIlMJ_-Ca2BL_iLxlRxUtCYunAVtmOk7hK62I7lP57IoFYueVOd6eTjhBgtGQz7rYlk8gKKiiWnNKmpFQ2WH6dkcVfcD5roWSBHN8vyVVKW0oZiqZakLAeHHx6bfzo8wlCB3mIzsEhBuND9hZC7PXep12CPobjHo4-D3AK_TDFDCnrmF0EO415ii5BO0W_72c_RN076EIEzqDVpwQ6g1xdk4tOj8nd_PKSrB8f1qvn4vXt6WV1_1ocFKeFMlKjU0ilobxxzrCuMVzZ1lorLdMCEY0SQmmFrEJTS123dWu6mlYWBRNLcvszO__4mFzKm51P1o2j3rswpY2Qtah5Rf8tcorIJEXxDa1dbSo</recordid><startdate>20090801</startdate><enddate>20090801</enddate><creator>Saccaro, Daniela M</creator><creator>TAMIME, ADNAN Y</creator><creator>PILLEGGI, ANA LUCIA O P S</creator><creator>Oliveira, Marice N</creator><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20090801</creationdate><title>The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4C</title><author>Saccaro, Daniela M ; TAMIME, ADNAN Y ; PILLEGGI, ANA LUCIA O P S ; Oliveira, Marice N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p620-6b4a7e6704b029eeb1f9b26cdccc4c1a3777b6336a67157b84a8d8dbf805c7313</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Blends</topic><topic>Lactobacillus delbrueckii</topic><topic>Lactobacillus rhamnosus</topic><topic>Milk</topic><topic>Polymer blends</topic><topic>Probiotics</topic><topic>Viability</topic><topic>Yoghurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Saccaro, Daniela M</creatorcontrib><creatorcontrib>TAMIME, ADNAN Y</creatorcontrib><creatorcontrib>PILLEGGI, ANA LUCIA O P S</creatorcontrib><creatorcontrib>Oliveira, Marice N</creatorcontrib><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Saccaro, Daniela M</au><au>TAMIME, ADNAN Y</au><au>PILLEGGI, ANA LUCIA O P S</au><au>Oliveira, Marice N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4C</atitle><jtitle>International journal of dairy technology</jtitle><date>2009-08-01</date><risdate>2009</risdate><volume>62</volume><issue>3</issue><spage>397</spage><epage>404</epage><pages>397-404</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt - Y). Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp. bulgaricus were inhibited.</abstract><doi>10.1111/j.1471-0307.2009.00497.x</doi><tpages>8</tpages></addata></record> |
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| ispartof | International journal of dairy technology, 2009-08, Vol.62 (3), p.397-404 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Blends Lactobacillus delbrueckii Lactobacillus rhamnosus Milk Polymer blends Probiotics Viability Yoghurt |
| title | The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4C |
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