효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성

Choi, Suk‐Ho; Lim, Young-Soon

doi:10.22424/jmsb.2019.37.1.57

Cited by 2 publications

(1 citation statement)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies proposed a minimum level of 8 log CFU/ml of the probiotic to confer the health benefits on the human (Shah, 2000). Nevertheless, the viability of probiotics in fermented dairy products is affected by several factors, such as oxygen and acid content (Talwalkar and Kailasapathy, 2004;Choi and Lim, 2019) and the presence of additives and thickening material (Antunes et al, 2005;Allgeyer et al, 2010). Many dairy products claim to have live cultures of probiotics.…”

Section: Introductionmentioning

confidence: 99%

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

al.¹

2020

Int. j. adv. appl. sci.

View full text Add to dashboard Cite

Yogurt is one of the main food products that contain probiotic bacteria. Probiotic bacteria should be of not less than log 8 Colony-forming unit per ml (CFU/ml) in yogurt products to be effective as probiotic product. The objectives of this study were to investigate the initial enumeration and the viability of probiotic bacteria in the yogurt marketed in Saudi Arabia under refrigerated storage conditions. Twenty yogurt samples were collected and stored in 4 o C, and then enumeration was conducted using the specific growth agar for the probiotic bacteria. In addition, pH measurements and water holding capacity were conducted. The results of this study showed that the initial enumeration of both S. thermophilus and Lactobacillus delbrueckii spp. Bulgaricus was higher than log 8 CFU/ml in all the commercial products studied. However, the initial enumeration of bifidobacteria was considerably low (0.8-4.5 log CFU/ml) in all the commercial products studied. Viability of both S. thermophilus and Lactobacillus delbrueckii spp in all commercial products slightly decreased during the 4-week refrigeration period. However, the viability of bifidobacteria in the commercial products was slightly decreased up to 3 weeks of recreation. In week 4, the viability of bifidobacteria in all the commercial products studied was drastically decreased. Different techniques should be adopted to improve the initial enumeration of bifidobacteria in commercial yogurt products and to improve its viability during storage conditions.

show abstract

Section: Introductionmentioning

confidence: 99%

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

al.¹

2020

Int. j. adv. appl. sci.

View full text Add to dashboard Cite

show abstract

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

2021

View full text Add to dashboard Cite

The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g−1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.

show abstract

효소처리인삼, 아스코르브산, 효모추출물이 첨가된 요구르트에서 프로바이오틱 세균의 활성

Cited by 2 publications

References 23 publications

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

Initial enumeration and viability of probiotic strains in commercial yogurt products under refrigerated conditions

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

Contact Info

Product

Resources

About