Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Ergin, Firuze; Atamer, Zeynep; Arslan, Ayşe Aşçı; Göçer, Emine Mine Çomak; Demir, Muammer; Samtlebe, Meike; Hinrichs, Joerg; Küçükçetin, Ahmet

doi:10.1016/j.idairyj.2016.03.004

Cited by 10 publications

(2 citation statements)

References 41 publications

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“…Sebagaimana pernyataan Kusmiati dan Malik (2002) bahwa BAL memanfaatkan energi yang disuplai dari hasil perombakan karbohidrat, glukosa dan laktosa dalam gula lontar cair untuk pertumbuhannya dan mengeskresikan bakteriosin yang bermanfaat sebagai pengawet makanan alami dengan cara menghambat pertumbuhan bakteri patogen. Fase pertumbuhan BAL terdiri dari 4 fase yaitu fase lag, fase eksponensial, fase stasioner dan fase kematian (Ergin et al, 2016).…”

Section: Hasil Dan Pembahasanunclassified

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

Bani

Putranto

Suradi

2020

JITP

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In East Nusa Tenggara, liquid palm sugar has been long used as a marination material because this process can reduce beef water activity so that it can reduce the number of microbes. The purpose of this study was to determine the characteristics of microbes (bacteria and yeasts) in inhibiting the growth of pathogenic bacteria and acceptability of beef which was marinated using liquid palm sugar. The experiment was conducted experimentally in a laboratory according to a completely randomized design with 5 treatments of immersion time, namely the immersion for 1 day, 3 days, 5 days, 7 days and 10 days and four replications for each treatment. The results of the study showed that the highest increase in the total plate count was observed for the immersion time of 5 days, following the quadratic equation of Y = 92.46 + 64.53X + -493.09X2 (R2= 0.57), the highest increase of lactic acid bacteria in beef was on 5-day immersion time following the quadratic equation of Y = 52.93 + 63.33X + - 477.15X2 (R2=0.79), and the increase in total yeast of beef over 5-day of immersion time followed the regression equation Y= 46.73 + 18.86X (R2= 0.82). The texture and overall acceptance of marinated beef are preferred for the 5-day immersion, while the color, taste, and flavor are not affected by the length of marination time up to 10 days of immersion.

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Section: Hasil Dan Pembahasanunclassified

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

Bani

Putranto

Suradi

2020

JITP

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“…In the literature, many probiotic strains have been used in ice cream formulations and their viability has been investigated (Çam et al., 2023 ; Elkot et al., 2022 ; Sabet‐Sarvestani et al., 2021 ). Moreover, L. acidophilus DSM 20079 has previously been used successfully in the manufacturing of probiotic ice cream to benefit from its gastrointestinal and digestive health and therapeutic properties (Ergin et al., 2016 ; Linn et al., 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

Şentürk,

Akın,

Konak Göktepe

et al. 2024

Food Science & Nutrition

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The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.

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Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods

2020

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Application of cold- and heat-adapted Lactobacillus acidophilus in the manufacture of ice cream

Cited by 10 publications

References 41 publications

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

TOTAL MIKROBA DAN AKSEPTABILITAS DAGING SAPI MARINASI PADA BERBAGAI LAMA PERENDAMAN GULA LONTAR CAIR (Borassus flabellifer) (Total Microbial and Acceptability of Marinated Beef at different Length of Immersion Time with Liquid Palm Sugar (Borassus flabellifer))

The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream

Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods

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