Impact of Elaeagnus angustifolia flour added to bio-yogurt on probiotic survival and monitoring of in vitro acid tolerance in synthetic gastric fluid
Alper Güngören,
Ayşegül Demircioğlu,
Yasin Akkemik
et al.
Abstract:The present study aimed to investigate the effect of oleaster flour on Lactobacillus acidophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis in probiotic yogurt during its storage period and whether oleaster flour has a protective effect against gastric fluid for these probiotic bacteria. For that purpose, the effect of oleaster flour at different doses (1%, 2%, and 3% w/v) on the titratable acidity, pH, and microbiological properties was investigated throughout cold storage. … Show more
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