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Article: Survival and activity of probiotic lactobacilli in skim milk containing prebiotics

TitleSurvival and activity of probiotic lactobacilli in skim milk containing prebiotics
Authors
Desai, ARPowell, IBShah, NP
KeywordsLactobacillus
Oligosaccharides
Prebiotics
Viability
Issue Date2004
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2004, v. 69 n. 3, p. FMS57-FMS60 How to Cite?
AbstractSeven Lactobacillus strains were cultured anaerobically at 37°C for 48 h in 12% (w/v) reconstituted skim milk containing 5% (w/v) Hi-maize, lactulose, inulin, or raftilose. Their viability was determined before and after 4 wk of storage at 4°C. Doubling time (T d) was also determined. Concentrations of acetic and lactic acids produced during fermentation and storage were determined. The T d ranged from 301 to 751 min. In general, the viability of lactobacilli after storage was greatest with inulin. The pH after storage in skim milk ranged from 4.34 (for ASCC 1520 with raftilose) to 4.10 (for ATCC 15820 with inulin). Survival of lactobacilli in prebiotic was strain-specific, but in general their survival was enhanced.
Persistent Identifierhttp://hdl.handle.net/10722/144461
ISSN
0022-1147
2023 Impact Factor: 3.2
2023 SCImago Journal Rankings: 0.783
References
References in Scopus

 

DC FieldValueLanguage
dc.contributor.authorDesai, ARen_HK
dc.contributor.authorPowell, IBen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:12Z-
dc.date.available2012-01-20T09:02:12Z-
dc.date.issued2004en_HK
dc.identifier.citationJournal Of Food Science, 2004, v. 69 n. 3, p. FMS57-FMS60en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144461-
dc.description.abstractSeven Lactobacillus strains were cultured anaerobically at 37°C for 48 h in 12% (w/v) reconstituted skim milk containing 5% (w/v) Hi-maize, lactulose, inulin, or raftilose. Their viability was determined before and after 4 wk of storage at 4°C. Doubling time (T d) was also determined. Concentrations of acetic and lactic acids produced during fermentation and storage were determined. The T d ranged from 301 to 751 min. In general, the viability of lactobacilli after storage was greatest with inulin. The pH after storage in skim milk ranged from 4.34 (for ASCC 1520 with raftilose) to 4.10 (for ATCC 15820 with inulin). Survival of lactobacilli in prebiotic was strain-specific, but in general their survival was enhanced.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.subjectLactobacillusen_HK
dc.subjectOligosaccharidesen_HK
dc.subjectPrebioticsen_HK
dc.subjectViabilityen_HK
dc.titleSurvival and activity of probiotic lactobacilli in skim milk containing prebioticsen_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.scopuseid_2-s2.0-1942537740en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-1942537740&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume69en_HK
dc.identifier.issue3en_HK
dc.identifier.spageFMS57en_HK
dc.identifier.epageFMS60en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridDesai, AR=36931414500en_HK
dc.identifier.scopusauthoridPowell, IB=7007113659en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.issnl0022-1147-

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