Bacterial conjugated linoleic acid bio-fortification of synbiotic yogurts using Propionibacterium freudenreichii as adjunct culture

نویسندگان

چکیده

In this study, Propionibacterium freudenreichii was used for in situ production of conjugated linoleic acid (CLA) yogurt. Firstly, effects process variables, including strain type, percentage milk fat, inoculum, quantity sunflower oil, concentration inulin, temperature fermentation and time storage at 4°C, on CLA by were investigated using screening method the Plackett–Burman design. Then optimisation conducted three major factors fat percentage, inulin 4°C central composite Analysis variance established that models highly significant (P ? 0.05). The model demonstrated affected these factors. Optimised ssp. shermanii yogurts achieved after 17 days skim-milk containing 1.75% (w/w) 2.25% (w/v) as prebiotic. Reconfirmation test highlighted optimum conditions, highest produced 6.4 mg g–1 lipid yogurt, which is a 256% increase total production, compared with control samples. Results not only leads to synbiotic but also increases yogurts.

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ژورنال

عنوان ژورنال: Italian Journal of Food Science

سال: 2021

ISSN: ['2239-5687', '1120-1770']

DOI: https://doi.org/10.15586/ijfs.v33isp1.1961