Effect of gums on viability and β‐galactosidase activity of Lactobacillus spp. in milk drink during refrigerated storage

Abstract

Summary The viability and β‐galactosidase activity of four Lactobacillus strains in milk drink containing gums during 28 days of refrigerated storage at 4 °C were assessed. The population of Lactobacillus rhamnosus GGB101 and Lactobacillus rhamnosus GGB103 were maintained, whereas the population of Lactobacillus reuteri DSM20016 and Lactobacillus reuteri SD2112 significantly decreased. The recommended level of 6 log CFU g−1 was exceeded for all tested trains throughout storage. The highest viable number of Lactobacillus rhamnosus GGB103 (8.76 ± 0.03 log CFU mL−1) was obtained in the product containing carrageenan–maltodextrin. The addition of guar–locust bean–carrageenan led to 20‐fold increase in the level of β‐galactosidase activity for L. rhamnosus GGB101 (1208 ± 2.12 Miller units mL−1) compared to the control (61 ± 2.83 Miller units mL−1). Our results suggested that gums could be added to milk to improve viability and enhance β‐galactosidase activity of Lactobacillus.

Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

“…Ziaolhagh and Jalali, (), reported that xanthan gum could stimulate the growth of Bifidibacterium lactis in Doogh samples. It has been reported that the population of Lactobacillus rhamnosus as a probiotic in the food product containing carrageenan–maltodextrin was higher compared to the control sample (Karlton‐Senaye, Tahergorabi, Giddings, & Ibrahim, ). These results thus indicate that this CSG could maintain the viability of probiotic bacteria.…”

Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

“…Food products comprised of probiotic bacteria have therapeutic benefits such as response improvement of the immune system, reduction in cholesterol, reduction in lactose intolerance, faster treatment of diarrhoea and lower risk of colon cancers (Karlton‐Senaye et al , ). In order to avail beneficial therapeutic effects, the lowest level of probiotic live microbes at the time of consumption has been recommended to be 10 6 –10 7 cfu mL −1 (Silva et al , ).…”

Viability of Lactobacillus acidophilus in rice bran‐enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage

“…Probiotic dairy products are one of the most important groups of functional foods containing enough count of live microorganisms and influencing host health (Batista et al, 2015;Dantas et al, 2016;Felicio et al, 2016;Pereira et al, 2016a,b). Products comprised of probiotic bacteria have therapeutic benefits such as response improvement of the immune system, reduction in cholesterol, reduction in lactose intolerance, faster treatment of diarrhoea and lower risk of colon cancers (Karlton-Senaye et al, 2015). In order to have a beneficial effect of probiotics on the gut, the recommended count of viable cells should be 10 8 -10 10 CFU per day, which corresponds to 10 6 -10 8 CFU g À1 in the product at the time of consumption (Albadran et al, 2015).…”

“…bulgaricus (Batista et al, 2015;Perina et al, 2015). The production of probiotic yoghurt has faced specific problems, because probiotic bacteria are subjected to unsuitable conditions such as pH decrease and increment in concentration of organic acids during cold storage; therefore, probiotic strains could not completely sustain their vitality in the final yoghurt product or may even alter taste of yoghurt (Karlton-Senaye et al, 2015).…”