Viability of probiotic micro‐organisms (Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis) in a milk‐based dessert with cranberry sauce

Abstract

The objective of this study was to evaluate the survival of two probiotic micro‐organisms, Lactobacillus casei Shirota and Bifidobacterium animalis subspp. lactis, in a milk‐based dessert (2.7% fat) with cranberry sauce added. B. lactis had a final concentration of 1.99 × 106 cfu/g after 21 days of study, with a logarithmic decrease of 8.87%. On other hand, L. casei Shirota had a final concentration of 2.05 × 107 cfu/g at the end of the same period, a logarithmic decrease of 8.41%. Statistical analysis showed that significant differences existed between both micro‐organisms and over various storage times, the more viable micro‐organism being L. casei Shirota, which decreased less than one logarithmic cycle after 21 days.

Probiotic and Prebiotic Dairy Desserts

“…The lowest production of lactic acid at the 21st day was obtained in puddings with L. acidophilus 1748 (around 5000 mg/kg), equivalent to 50% of the content produced by L. rhamnosus GG. The study results regarding the use of probiotics in co-culture were quite similar to those observed by Magariños et al (2008) for milk-based desserts containing B. animalis Bb12 and L. casei Shirota, with initial pH of 6.8, later reduced to 6.52 at the 21st storage day at 5 °C, as well. The authors also observed that the use of L. acidophilus La-5 in a co-culture with B. animalis Bb12 resulted in the lowest acetoin (33.6 mg/kg) and ethanol (3.5 mg/kg) contents.…”

“…Different results were obtained by Magariños et al (2008) regarding probiotic milk-based desserts (containing B. animalis Bb12 and L. casei Shirota) served with cranberry sauce (added soon before the sensory evaluation was conducted). The authors reported consecutive significant acceptability reductions (p < 0.05), after 14 and 21 days of storage.…”

Physicochemical and rheological characteristics of alcohol free probiotic boza produced using Lactobacillus casei Shirota: Estimation of apparent viscosity of boza using non-linear modeling techniques

“…Survival of Lb. casei Shirota was previously investigated in different products such as a milk-based dessert containing cranberry sauce (Magarinos et al 2008) and ice cream (Sagdıç et al 2012). However, boza has not been evaluated as a probiotic carrier food for Lb.…”

Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditions

“…The authors found satisfactory population of L. paracasei in two formulations, which remained above 6 log CFU/g during 28 days of storage at 5 °C. Magariños et al (2008) evaluated the survival of probiotic strains of Lactobacillus casei Shirota and Bifidobacterium animalis subsp. lactis in a milk-based dessert with cranberry sauce.…”