Effect of inulin on growth and acidification performance of different probiotic bacteria in co-cultures and mixed culture with Streptococcus thermophilus

Oliveira, Ricardo Pinheiro de Souza; Perego, Patrizia; Converti, Attílio; Oliveira, Maricê Nogueira de

doi:10.1016/j.jfoodeng.2008.08.013

Cited by 44 publications

(20 citation statements)

References 28 publications

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“…It has to be highlighted that similar chemicals are massively produced by ST. As a clear result, the one bacterial species seems to act as a biochemical 'growth engine' for the other life forms: in other words, the synergic association can be considered such as a 'binary feedback loop'. This situation has been repeatedly observed in different experiments with or without the addition of specified prebiotics (Oliveira et al 2009;De Souza Oliveira et al 2011).…”

Section: The Yoghurt: Biochemical Variationssupporting

confidence: 55%

Chemistry and Technology of Yoghurt Fermentation

Baglio¹

2014

SpringerBriefs in Molecular Science

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Section: The Yoghurt: Biochemical Variationssupporting

confidence: 55%

Chemistry and Technology of Yoghurt Fermentation

Baglio¹

2014

SpringerBriefs in Molecular Science

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“…Karaca et al () showed the number of L. acidophilus increased with increasing apricot fiber ratios but significantly decreased with storage duration. Some other researchers also reported an increasing number of L. acidophilus with fruit fiber supplementations (Desai, Powell, & Shah, ; do Espírito Santo, Perego, et al, ; Gokavi, Zhang, Huang, Zhao, & Guo, ; Oliveira, Florence, Perego, Converti, & Oliveira, ; Sendra et al, ). The effects of fat ratio × fruit fiber interaction on the L. acidophilus count were non‐significant ( p > 0.05), whereas, the number of L. acidophilus decreased significantly throughout storage ( p < 0.01).…”

Section: Resultsmentioning

confidence: 88%

Physical, chemical, and sensory attributes of low‐fat, full‐fat, and fat‐free probiotic set yogurts fortified with fiber‐rich persimmon and apple powders

Karaca

Saydam²,

Güven

2019

J Food Process Preserv

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In this study, persimmon and apple powders obtained by freeze‐drying were incorporated into low‐fat, full‐fat, and fat‐free probiotic yogurts at 1% supplementation. Some physical, chemical, sensory attributes, and the viability of Lactobacillus acidophilus, were determined throughout storage of the yogurts at 4 ± 1°C for 14 days. The fat ratios significantly affected whey separation, water holding capacity, viscosity index, appearance scores, and the color parameters of the yogurts. The mineral (Ca, K, Na, Fe, and Zn) contents, and water holding capacity increased with increasing fat ratios. Supplementation with the fiber‐rich fruit powders had significant effects on acidity, water holding capacity and some textural, sensory and color parameters of yogurts. Fiber‐rich supplements, especially promoted the growth of probiotic bacteria. Yogurts produced with the addition of persimmon and apple powders had acceptable sensory characteristics. Practical applications Freeze‐drying technology is a useful method for producing dry fruit concentrates with applications as ingredients in foods, such as yogurt‐like products. The primary objective of this research was to develop a new functional dairy product with different fat ratios by supplementation with high‐fiber fruits and probiotic bacteria. As the most widely consumed fermented dairy product worldwide, yogurt supplemented with high nutrient value fruits, such as apple and persimmon, offers more nutritive and natural alternative to fruit‐flavored or sugar‐supplemented fruit yogurts. The work also aimed to improve the storage capacity and off‐season consumption of persimmons. Product diversity was enriched by producing yogurts with different fat ratios and fiber supplements for individuals with varying calorie needs and preferences. With this research, alternative uses were created for common dietary fibers, and a new type of improved fruit yogurt was produced.

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“…These parameters include the fat level obtained by skimming the milk, the amount of milk powder added to standardize the total solids, the heat treatment of the milk, the inoculum level of starter culture and the stabilizer used (Mortazavian, Ehsani, Mousavi, Sohrabvandi, & Reinheimer, 2006;Mortazavian, Khosrokhavar, Rastegar, & Mortazaei, 2010;Peng, Horne, & Lucey, 2009;Soukoullis, Panagiotidis, Kourell, & Tzia, 2007). In the case of probiotic yogurts, there are additional parameters to be considered, such as the compounds used to supplement the milk (Lucas, Sodini, Monnet, Jolivet, & Corrieu, 2004), interaction between probiotic and starter cultures (Vinderola, Mocchiutti, & Reinheimer, 2002), the inoculation rate of the probiotic culture and its moment of addition during the yogurt processing (Kaur, Mishra, & Kumar, 2009), the quantity of water available during processing (Oliveira & Damin, 2003), oxygen level (Cruz et al, 2010;Cruz et al, 2012a,b) and the supplementation with a prebiotic ingredient (Oliveira, Perego, Oliveira, & Converti, 2009Debon et al, 2012).…”

Section: Analytical Resultsmentioning

confidence: 99%