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Article: Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage

TitleSurvival and activity of selected probiotic organisms in set-type yoghurt during cold storage
Authors
KeywordsPrebiotics
Probiotics
Proteolytic activity
Viscosity
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2007, v. 17 n. 6, p. 657-665 How to Cite?
AbstractThe growth and metabolism of two probiotic organisms (L. acidophilus LAFTI® L10 and Lactobacillus casei LAFTI® L26) and a regular yoghurt culture (L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize®) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 oC. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g-1) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5-1.0% Hi-maize improved (P<0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly (P<0.05). © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144418
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_HK
dc.contributor.authorNilmini, SLIen_HK
dc.contributor.authorStolic, Pen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:57Z-
dc.date.available2012-01-20T09:01:57Z-
dc.date.issued2007en_HK
dc.identifier.citationInternational Dairy Journal, 2007, v. 17 n. 6, p. 657-665en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144418-
dc.description.abstractThe growth and metabolism of two probiotic organisms (L. acidophilus LAFTI® L10 and Lactobacillus casei LAFTI® L26) and a regular yoghurt culture (L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize®) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 oC. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g-1) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5-1.0% Hi-maize improved (P<0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly (P<0.05). © 2006 Elsevier Ltd. All rights reserved.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.subjectPrebioticsen_HK
dc.subjectProbioticsen_HK
dc.subjectProteolytic activityen_HK
dc.subjectViscosityen_HK
dc.titleSurvival and activity of selected probiotic organisms in set-type yoghurt during cold storageen_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/j.idairyj.2006.08.006en_HK
dc.identifier.scopuseid_2-s2.0-33847033241en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33847033241&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume17en_HK
dc.identifier.issue6en_HK
dc.identifier.spage657en_HK
dc.identifier.epage665en_HK
dc.identifier.isiWOS:000245069100010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDonkor, ON=8988839100en_HK
dc.identifier.scopusauthoridNilmini, SLI=15848844600en_HK
dc.identifier.scopusauthoridStolic, P=15849673100en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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