Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents
نویسندگان
چکیده
The aim of the present work was to evaluate viability probiotic bacteria in a fermented milk beverage fortified with apple juice and understand utilization as prebiotic source. results indicated that used this study were viable over predicted shelf life, cell counts ranged from 7.48 12.00 log10 cfu mL-1, since order confer beneficial health effects on host must be at minimum concentration 6.0 mL-1 moment consumption. However, Lactobacillus casei exhibited higher survival than all other strains, possibly due its tolerance low acidity. During fermentation storage probiocated formation organic acids determined an indirect characteristic LAB growth. Lactic, acetic, malic, tartaric citric main acids, amount propionic butyric short chain fatty (SCFAs) mostly increased during fermentation, depending strain.
منابع مشابه
Fermented probiotic beverages based on acid whey.
BACKGROUND Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. METHODS Samples were ino...
متن کاملAcid and Bile Tolerance of Probiotic Bacteria Used for Lactic Acid Fermentation of Vegetable Juices
The purpose of this study was to evaluate the probiotic Bifidobacterium animalis subsp. lactis BB-12 with regard to its resistance to simulated gastrointestinal stress. The tested strain was able to survive both in the presence of 0.3% bile salts for 5h and in the acidified MRS broth with pH 2.0 for 2h, the rate of viability being by 78% and 76% respectively. The presence of pepsin with a view ...
متن کاملProbiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and tech...
متن کاملLactic acid fermentation
One isomer of lactic acid This is presented to you by TATSA WAMBEA LANDRY www.futurelabtechnologist.weebly.com [1]</'' Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscl...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Tarim Bilimleri Dergisi-journal of Agricultural Sciences
سال: 2022
ISSN: ['2148-9297', '1300-7580']
DOI: https://doi.org/10.15832/ankutbd.1138203