Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt

Ogueke, Chika C.; Owuamanam, Clifford I.; Olawuni, Ijeoma A.; Iwouno, Jude O.; Peter-Ikechukwu, A. I.

doi:10.3923/pjn.2014.12.16

Cited by 2 publications

(1 citation statement)

References 7 publications

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“…Several lactic acid bacteria are used as probiotics, including Lactobacillus lactis, Lactobacillus fermentum, Lactobacillus acidophilus and Lactobacillus reuteri (Giraffa et al, 2010). They produce various metabolites such as organic acids, hydrogen peroxide, antifungal compounds, and bacteriocins (Ogueke et al, 2014;Anjum et al, 2014). Bacteriocins are ribosomal synthesized, extracellular bioactive peptides that have a bactericidal or bacteriostatic effect against many foodborne pathogens and spoilage bacteria in food (Hassan et al 2020).…”

Section: Introductionmentioning

confidence: 99%

Influence of Prebiotics and Bacteriocin on Yogurt Quality

Hussien

Abd-Rabou

2022

Preprint

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This study determined the quality of yogurt fortified with 2% inulin, 2% Fructo-oligo-saccharides (FOS), and Lactobacillus acidophilus with their bacteriocins. The results indicated that coagulation time increased by 3.29–22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control also titratable acidity increased gradually in all groups during storage. The sensorial properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group incorporated with an extended shelf life to 39 days of storage in the treatments containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the group containing 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 21 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life for 6 weeks.

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Section: Introductionmentioning

confidence: 99%

Influence of Prebiotics and Bacteriocin on Yogurt Quality

Hussien

Abd-Rabou

2022

Preprint

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The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality

Hussien

Abd-Rabou

2022

Sci Rep

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The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality, also the acceptance by consumers. The results indicated that coagulation time increased by 22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control, and titratable acidity increased gradually in all treatments during storage. Hence control acidity (%) increased from 0.84 ± 0.02A at zero time to 1.23 ± 0.03A after 14 days of cold storage, while treatment (T4) was 0.72 ± 0.01C at zero time and reached 1.20 ± 0.5A after 39 days at the same conditions. The sensory properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group, with an extended shelf life to 39 days of storage in the medicines containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the treatments comprising 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 39 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life by more than 5 weeks.

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Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt

Cited by 2 publications

References 7 publications

Influence of Prebiotics and Bacteriocin on Yogurt Quality

Influence of Prebiotics and Bacteriocin on Yogurt Quality

The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality

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