Lactobacillus paracasei NFBC 338 producing recombinant beta-glucan positively influences the functional properties of yoghurt

Kearney, Niamh; Stack, Helena; Tobin, John T.; Chaurin, Valérie; Fenelon, Mark A.; Fitzgerald, Gerald F.; Ross, R. Paul; Stanton, Catherine

doi:10.1016/j.idairyj.2011.03.002

Cited by 35 publications

(38 citation statements)

References 48 publications

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“…After 14 days, lactic acid could made the environment unfavorable for the growth of Streptococcus species. Similar results were reported by Guler-Akin and Akin [1], Kearney et al [23]. Different letters in the same column denote significant differences for fiber addition (P < 0.01).…”

Section: Bacterial Countssupporting

confidence: 88%

“…Several authors reported that dietary fiber in fermented milk products increase the viscosity of the end product [18] [19] [22] [23]. According to Robinson [24], inulin would raise the viscosity as a consequence of the higher total solid content.…”

Section: Physical and Chemical Characteristicsmentioning

confidence: 99%

“…Addition of fiber had no effect on the S. thermophilus counts of samples (p > 0.05). Gee et al [22], Vasiljevic et al [25] and Kearney et al [23] also reported that the addition of exogenous barley or oat β-glucan concentrates had no effect on the growth of yoghurt starter cultures. The counts of S. thermophilus raised slowly during the storage up to 14 day, and declined later about 0.5 -0.8 log cycle.…”

Section: Bacterial Countsmentioning

confidence: 99%

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Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın¹,

Ferliarslan²,

Akın³

2016

AiM

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In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium counts increase by the addition of fiber into samples.

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Section: Bacterial Countssupporting

confidence: 88%

Section: Physical and Chemical Characteristicsmentioning

confidence: 99%

Section: Bacterial Countsmentioning

confidence: 99%

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Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın¹,

Ferliarslan²,

Akın³

2016

AiM

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“…10-13. Depicted data, which are consistent with values reported in other studies (1,(40)(41)(42)(43), reveal a low viscosity and a signifi cant syneresis of the product yielded at the highest temperature (t 3 =48 °C), as well as a low production and a pronounced syneresis of the yoghurt obtained at the highest clay/milk ratio (R 3 =7.5 g/L). Moreover, a grainy structure of the yoghurt samples was observed at the highest levels of t and R. Taking into account these aspects along with the heating and clay expenses, it can be concluded that the fermentation at the highest temperature and clay/milk ratio is unfavourable.…”

Section: Yoghurt Characterizationsupporting

confidence: 90%

“…Viable LAB concentration was evaluated by enumeration on appropriate agar media in Petri dishes using standard procedures (1,(40)(41)(42) …”

Section: Physical and Microbiological Analyses Of Yoghurtmentioning

confidence: 99%

Modelling of Batch Lactic Acid Fermentation in the Presence of Anionic Clay

Jinescu

Aruş

Pârvulescu

et al. 2014

Food. Technol. Biotechnol.

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SummaryBatch fermentation of milk inoculated with lactic acid bacteria was conducted in the presence of hydrotalcite-type anionic clay under static and ultrasonic conditions. An experimental study of the eff ect of fermentation temperature (t=38-43 °C), clay/milk ratio (R=1-7.5 g/L) and ultrasonic fi eld (ν=0 and 35 kHz) on process dynamics was performed. A mathematical model was selected to describe the fermentation process kinetics and its parameters were estimated based on experimental data. A good agreement between the experimental and simulated results was achieved. Consequently, the model can be employed to predict the dynamics of batch lactic acid fermentation with values of process variables in the studied ranges. A statistical analysis of the data based on a 2 3 factorial experiment was performed in order to express experimental and model-regressed process responses depending on t, R and ν factors.

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