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Article: Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt

TitleImproving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt
Authors
KeywordsAcetaldehyde
Cell rupture
Hydrogen peroxide
Probiotic bacteria
Viability
Yogurt bacteria
Issue Date1997
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 1997, v. 7 n. 5, p. 349-356 How to Cite?
AbstractViability of probiotic bacteria was assessed in yogurt prepared using ruptured or whole cells of yogurt bacteria (Lactobacillus delbrueckii ssp. bulgaricus 2515 and Streptococcus thermophilus 2010), and whole cells of probiotic bacteria (Lactobacillus acidophilus 2409 and one species of Bifidobacterium; B. longum 1941, B. pseudolongum 20099, B. infantis 1912, B. bifidum 1900 or B. bifidum 1901). Yogurt bacterial cells were ruptured to release their intracellular β-galactosidase (β-gal) and reduce their viable counts to improve the viability of probiotic bacteria. Viable counts of probiotic bacteria after fermentation were 2 log cycles higher in yogurt made with ruptured yogurt bacteria and whole cells of probiotic bacteria and their viability after 6 weeks storage remained above the recommended level of 106 cfy g-1, possibly due to the higher level of β-gal released as a result of rupture of yogurt bacterial cells. Yogurt made with ruptured cells of yogurt bacteria contained less hydrogen peroxide during fermentation. Ruptured or whole cells of yogurt bacteria produced similar levels of acetaldehyde. Thus, with the approach outlined in this study, viability of probiotic bacteria could be improved without compromising the flavour of the product.
Persistent Identifierhttp://hdl.handle.net/10722/144368
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorLankaputhra, WEVen_HK
dc.date.accessioned2012-01-20T09:01:40Z-
dc.date.available2012-01-20T09:01:40Z-
dc.date.issued1997en_HK
dc.identifier.citationInternational Dairy Journal, 1997, v. 7 n. 5, p. 349-356en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144368-
dc.description.abstractViability of probiotic bacteria was assessed in yogurt prepared using ruptured or whole cells of yogurt bacteria (Lactobacillus delbrueckii ssp. bulgaricus 2515 and Streptococcus thermophilus 2010), and whole cells of probiotic bacteria (Lactobacillus acidophilus 2409 and one species of Bifidobacterium; B. longum 1941, B. pseudolongum 20099, B. infantis 1912, B. bifidum 1900 or B. bifidum 1901). Yogurt bacterial cells were ruptured to release their intracellular β-galactosidase (β-gal) and reduce their viable counts to improve the viability of probiotic bacteria. Viable counts of probiotic bacteria after fermentation were 2 log cycles higher in yogurt made with ruptured yogurt bacteria and whole cells of probiotic bacteria and their viability after 6 weeks storage remained above the recommended level of 106 cfy g-1, possibly due to the higher level of β-gal released as a result of rupture of yogurt bacterial cells. Yogurt made with ruptured cells of yogurt bacteria contained less hydrogen peroxide during fermentation. Ruptured or whole cells of yogurt bacteria produced similar levels of acetaldehyde. Thus, with the approach outlined in this study, viability of probiotic bacteria could be improved without compromising the flavour of the product.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectAcetaldehydeen_HK
dc.subjectCell ruptureen_HK
dc.subjectHydrogen peroxideen_HK
dc.subjectProbiotic bacteriaen_HK
dc.subjectViabilityen_HK
dc.subjectYogurt bacteriaen_HK
dc.titleImproving viability of Lactobacillus acidophilus and Bifidobacterium spp. 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.doi10.1016/S0958-6946(97)00023-Xen_HK
dc.identifier.scopuseid_2-s2.0-0031463933en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031463933&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume7en_HK
dc.identifier.issue5en_HK
dc.identifier.spage349en_HK
dc.identifier.epage356en_HK
dc.identifier.isiWOS:000071522800008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridLankaputhra, WEV=6603120845en_HK

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