The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

Weber, Alison; Hekmat, Sharareh

doi:10.5539/jfr.v2n2p136

Cited by 13 publications

(8 citation statements)

References 19 publications

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“…It was reported that stevia did not affect the survival of Lact. rhamnosus GR‐1 in yogurt and was suggested for incorporation into probiotic yogurt (Weber and Hekmat ). However, a slight inhibitory effect on some human gut microbiota groups incubated with stevioside or rebaudioside A was observed when the influence of stevia glycosides on the human intestinal microbiota, among them lactobacilli, was recently analysed (Gardana et al .…”

Section: Introductionmentioning

confidence: 99%

The influence of stevia glycosides on the growth of Lactobacillus reuteri strains

Denina

Semjonovs

Fomina

et al. 2013

Lett Appl Microbiol

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Significance and Impact of the Study: The study showed that the growth of Lactobacillus reuteri strains was inhibited in the presence of stevia sweeteners stevioside and rebaudioside A. Probiotics, for example Lact. reuteri strains, are often used as functional additives in health foods and are an important natural inhabitant of the human gastrointestinal tract. Stevia glycosides application in food is increasing; yet, there are no data about the influence of stevia glycosides on Lact. reuteri growth and very few data on growth of other lactobacilli, either in probiotic foods or in the gastrointestinal tract. This research shows that it is necessary to evaluate the influence of stevia glycosides on other groups of micro-organisms in further research. AbstractUse of stevia-derived sweeteners was recently officially approved by the European Commission, and their application in the food industry has increased, especially in functional foods. However, there are scarce data about the influence of stevia on probiotic bacteria, which are important both as an inhabitant of the human gut and as a functional food additive. Taking into consideration the broad application of Lactobacillus reuteri in functional foods, the aim of the research was to evaluate the influence of stevia glycosides on its growth. Six Lact. reuteri strains were tested for their ability to grow in the presence of stevioside and rebaudioside A (0Á2-2Á6 g l À1 ). The effect of stevia glycosides on biomass concentration, cell count, pH and lactic and acetic acid synthesis was analysed. Both glycosides impaired the growth of analysed strains. However, the inhibitory effect was strain specific, and the concentration-dependent effect was not observed for all parameters. The most pronounced concentration-dependent effect was on lactic and acetic acid production. Taking into account the observed strain-specific inhibitory effect of stevia glycosides, it could be suggested to evaluate the influence of them on each strain employed before their simultaneous application in functional foods.

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Section: Introductionmentioning

confidence: 99%

The influence of stevia glycosides on the growth of Lactobacillus reuteri strains

Denina

Semjonovs

Fomina

et al. 2013

Lett Appl Microbiol

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“…Also, it appears that sweetening potency and the lingering of sweet aftertaste of Stevioside are affected by factors such as concentration of stevia, synergistic or inhibitory effects (by what? ), temperature of medium, and viscosity of food and characteristics of the dispersion media [29]. Therefore, further research is needed to examine sensory profile of Stevia sweetened beverages in reference to above mentioned parameters.…”

Section: Discussionmentioning

confidence: 99%

Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake

Alizadeh

2014

JSRR

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A food with low calorie density has high importance in managing health concerns attributed to food and nutrition. Replacing sucrose with natural intense sweeteners such as Stevia has been suggested as a way to produce foods with low caloric value. The present study has been conducted to formulate novel fruit based milk shake using a mixture of Kiwi, apple and banana concentrates by replacing sucrose partly with Stevia. Five different treatments of fruit milk shakes were prepared with sucrose/Stevia ratios of 100:0 (TA), 75:25 (TB), 50:50 (TC), 25:75 (TD) and 0:100 (TE). The physico-chemical properties of the beverage were examined using conventional methods. All the products were evaluated by sensory expert evaluators. Substitution of sucrose with Stevia had no remarkable effect on pH, acidity and vitamin C content of beverage. Total soluble solids of the beverage decreased in proportion to the reduction in sucrose content (P<0.05). Control treatment (TA) had the lowest total sugar content which was significantly different from TB, TC and TD (p<0.01). Among Stevia containing beverages, the best mean liking score belonged to sample TD followed by TB, TC and TE. The recommended ratio of sucrose/Stevia in beverage was 25:75. Stevia free beverage had the best sensorial acceptance. It is concluded that Stevia is a good choice to develop low sucrose beverages including fruit based milk shakes. Although Stevia had no adverse impact on physico-chemical properties, its sensorial acceptance is affected by its rate of addition.

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“…The chocolate milk with 18g of sucrose with stevia was more accepted and sample with NSA and with stevia (C) had lower notes [22][23][24][25]. Panelists significantly prefer chocolate milk with 18g sucrose and stevia.…”

Section: Milksmentioning

confidence: 99%

Chocolate Milk Sweetened With Stevia: Acceptance by Children

Mr¹,

Lee²,

Palchak³

et al. 2015

Journal of Obesity and Overweight

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The Effect of Stevia rebaudiana on the Growth and Survival of Lactobacillus rhamnosus GR-1 and Sensory Properties of Probiotic Yogurt

Cited by 13 publications

References 19 publications

The influence of stevia glycosides on the growth of Lactobacillus reuteri strains

The influence of stevia glycosides on the growth of Lactobacillus reuteri strains

Effect of Stevia as a Substitute for Sugar on Physicochemical and Sensory Properties of Fruit Based Milk Shake

Chocolate Milk Sweetened With Stevia: Acceptance by Children

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