Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

Abstract

Efficiency of a nonfermented ice cream for delivering Lactobacillus acidophilus and Lactobacillus rhamnosus to consumers was evaluated. Both of the microorganisms survived at the populations of greater than 10 7 CFU g )1 during 12 weeks of storage at )19°C. Addition of the microorganisms had no significant effect on the overrun, viscosity, firmness and melting behaviour; it changed the acidity, pH and sensory properties of the finished product. Resistance to acid and sensitivity to bile of both bacteria were tested separately on fresh harvested cells before inoculation to ice cream and then on the frozen-thawed cells after 12 weeks of cold storage in ice cream. Ice cream processing followed by cold storage reduced acid resistance of both bacteria at pH 2.5. Resistance to bile in L. rhamnosus was not affected in frozen-thawed ice cream when compared to fresh cell, whereas resistance to bile in L. acidophilus appeared to be more susceptible to the process and cold storage.

Properties of ice-cream fortified with zinc and Lactobacillus casei

“…In the study of Ferraz et al (2012), it was demonstrated that an overrun of 45% or less does not modify the viable count of L. acidophilus. L. rhamnosus signifi cantly and L. casei exhibited a higher oxygen tolerance than L. acidophilus in unfermented ice creams (Homayouni et al, 2012;Abghari et al, 2011).…”

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

“…However, live cells in ice cream might be exposed to adverse conditions of cooling and freezing, osmotic stress, mechanical shearing, and oxygen stress during processing and storage [Mohammadi et al, 2011]. The viability of several strains such as Lactobacillus delbrueckii [Dos Santos Leandro et al, 2013], L. rhamnosus [Abghari et al, 2011], L. acidophilus [Ferraz et al, 2012;Akın & Dasnik, 2015] and Bifi dobacterium [Da Silva et al, 2015] were found to decrease to varying extents when they were used for ice cream processing.…”

Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

“…In a study of different production methods (non-fermented ice cream), Abghari et al (2011) demonstrated that some probiotic behaviors (bile and acid resistance) of the bacteria were affected by ice cream processing. Our hypothesis in this study was that the survival of probiotic bacteria in ice cream could be improved by the application of an appropriate production technique, since adaptation of probiotic bacteria to adverse environmental conditions such as osmotic stress during production can affect their survival.…”

“…Our hypothesis in this study was that the survival of probiotic bacteria in ice cream could be improved by the application of an appropriate production technique, since adaptation of probiotic bacteria to adverse environmental conditions such as osmotic stress during production can affect their survival. Different studies on the incorporation of probiotic bacteria into ice cream and similar products have been reported (e.g., Hekmat and McMahon 1992;Abghari et al 2011). However, to our knowledge, no study has been conducted that evaluates the applied incorporation methods with respect to probiotic viability in the samples as well as physiochemical properties of the ice cream.…”