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Article: Ingredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt

TitleIngredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurt
Authors
KeywordsElectron microscopy
Probiotic bacteria
Redox potential
Viability
Issue Date1998
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 1998, v. 81 n. 11, p. 2804-2816 How to Cite?
AbstractThe present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus acidophilus, and bifidobacteria. Changes in pH, titratable acidity, redox potential, and viability of bacteria were monitored during 24 h of fermentation and refrigerated storage (4°C) of yogurt for 35 d. The incubation time that was needed to reach pH 4.5 was considerably affected by the added ingredients. Also, the drop in pH or the increase in acidity and redox potential was dependent on the added ingredients. The addition of cysteine, whey protein concentrate, acid casein hydrolysates, or tryptone improved the viability of bifidobacteria to a variable extent, but whey powder failed to improve their viability. The morphology of S. thermophilus, as shown by electron microscopy, was affected by cysteine at 500 mg/L, possibly as a result of reduced redox potential. Sodium dodecyl sulfate-PAGE and amino acid analyses suggested that the nitrogen source in the form of peptides and amino acids improved the viability of bifidobacteria in yogurt made with a commercial ABT (Lactobacillus acidophilus, bifidobacteria, and Streptococcus thermophilus) starter culture, which showed a dramatic decline in the counts of this organism in previous studies.
Persistent Identifierhttp://hdl.handle.net/10722/144353
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDave, RIen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:35Z-
dc.date.available2012-01-20T09:01:35Z-
dc.date.issued1998en_HK
dc.identifier.citationJournal Of Dairy Science, 1998, v. 81 n. 11, p. 2804-2816en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144353-
dc.description.abstractThe present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus acidophilus, and bifidobacteria. Changes in pH, titratable acidity, redox potential, and viability of bacteria were monitored during 24 h of fermentation and refrigerated storage (4°C) of yogurt for 35 d. The incubation time that was needed to reach pH 4.5 was considerably affected by the added ingredients. Also, the drop in pH or the increase in acidity and redox potential was dependent on the added ingredients. The addition of cysteine, whey protein concentrate, acid casein hydrolysates, or tryptone improved the viability of bifidobacteria to a variable extent, but whey powder failed to improve their viability. The morphology of S. thermophilus, as shown by electron microscopy, was affected by cysteine at 500 mg/L, possibly as a result of reduced redox potential. Sodium dodecyl sulfate-PAGE and amino acid analyses suggested that the nitrogen source in the form of peptides and amino acids improved the viability of bifidobacteria in yogurt made with a commercial ABT (Lactobacillus acidophilus, bifidobacteria, and Streptococcus thermophilus) starter culture, which showed a dramatic decline in the counts of this organism in previous studies.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectElectron microscopyen_HK
dc.subjectProbiotic bacteriaen_HK
dc.subjectRedox potentialen_HK
dc.subjectViabilityen_HK
dc.titleIngredient Supplementation Effects on Viability of Probiotic Bacteria in Yogurten_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.pmid9839222-
dc.identifier.scopuseid_2-s2.0-0032199106en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032199106&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume81en_HK
dc.identifier.issue11en_HK
dc.identifier.spage2804en_HK
dc.identifier.epage2816en_HK
dc.identifier.isiWOS:000077132200003-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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