Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5                 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt

Özer, D.; Akın, Sunay; Özer, Barbaros

doi:10.1177/1082013205051275

Cited by 131 publications

(92 citation statements)

References 16 publications

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“…The level of acidity in bioyogurts was found to be lower than control yogurt. These results were in agreement with Singh et al [32], Ranathunga and Rathnayaka [34], Vahicic and Hruskar [36], Guler-Akin and Akin [37], and Ozer et al [38]. It appears that the composition of starter culture, fermentation temperature and storage period could influence the overall level of acidity and pH of stored yoghurt samples [32].…”

Section: International Journal Of Chemical Engineering and Applicatiosupporting

confidence: 90%

“…The decrease in acetaldehyde levels can be related to the hydrolysis by microbial enzymes to form other substances, such as ethanol. In addition, carbonyl compound production capacity of bifidobacteria and lactobacilli are limited when compared to the yoghurt starter bacteria [38]- [40]. The panelists mentioned a mild flavor in bio-yoghurts.…”

Section: International Journal Of Chemical Engineering and Applicatiomentioning

confidence: 99%

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The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

Yilmaz‐Ersan¹,

Kurdal²

2014

IJCEA

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Abstract-In this study, the yoghurt and bio-yoghurt were produced using different commercial probiotic combinations of S. thermophilus, L. bulgaricus, L. acidophilus, Bifidobacterium ssp., L. lactis and L. casei. The samples were analyzed for microbiological, physico-chemical and sensorial properties at a 5-day interval during storage. Culture combinations and storage time significantly influenced some properties of the samples. While titratable acidity and lactic acid (%) increased, syneresis, pH, lactose and acetaldehyde decreased during storage. Changes in fat, ash, protein contents of yoghurt samples during storage period were not remarkable. Viable probiotic bacterial counts in all bio-yogurts were above 10 7 cfu g -1 at the end of storage except for C sample. Considering sensory properties of bio-yoghurt samples, the highest overall acceptabilities by panelists were obtained for C sample.Index Terms-Bio-yoghurt, probiotic culture.

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Section: International Journal Of Chemical Engineering and Applicatiosupporting

confidence: 90%

Section: International Journal Of Chemical Engineering and Applicatiomentioning

confidence: 99%

The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

Yilmaz‐Ersan¹,

Kurdal²

2014

IJCEA

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“…Some additives are frequently introduced into the vegetable matrix, mainly sugars and prebiotics (as growth enhancers), to promote the viability of bacteria and to reduce the length of the fermentation process (in order to avoid crosscontamination problems). Mono and oligosaccharides, some prebiotics such as inulin, β-glucans and dietary fibers have been the growth enhancers most commonly used by different authors (Akalin, Tokusoglu, Gonc, & Aycan, 2007;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Ozer, Akin, & Ozer, 2005;Rosburg, Boylston, & White, 2010;Sendra et al, 2008). Potentially, prebiotics are naturally present in both cereals and nuts (i.e.…”

Section: Processing Of Fermented Vegetable Milkmentioning

confidence: 99%

Vegetable milks and their fermented derivative products

2014

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The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers) and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures) and exert health benefits for consumers (i.e. probiotics) is the main challenge to be faced in future studies.

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“…Inulin, a prebiotic widely incorporated to probiotic dairies, has shown positive effect on the growth of probiotic bacteria in probiotic milk products (Özer et al 2005;Akın et al 2007). Guven et al (2005) also investigated effect of inulin as fat replacer on titrable acidity in yogurt.…”

Section: Introductionmentioning

confidence: 99%

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

et al. 2013

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In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing nonviable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.

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Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt

Cited by 131 publications

References 16 publications

The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture

Vegetable milks and their fermented derivative products

Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

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