Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices
| Autor: | Abdullah Barat, Tulay Ozcan |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Streptococcus thermophilus
biology Syneresis Chemistry Process Chemistry and Technology Prebiotic medicine.medical_treatment food and beverages Bioengineering 04 agricultural and veterinary sciences Ascorbic acid biology.organism_classification 040401 food science law.invention Probiotic fluids and secretions 0404 agricultural biotechnology Lactobacillus acidophilus law Lactobacillus medicine Fermentation Food science Food Science |
| Zdroj: | International Journal of Dairy Technology. 71:120-129 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12391 |
| Popis: | In this study, probiotic fermented milk beverages with black mulberry (MFM), red grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis were detected within the recommended biotherapeutic levels (>106 log cfu/mL) as a measure of the potential prebiotic effects of the components present in fruit-based probiotic fermented milk. Variations in the pH, the syneresis and the colour values of the different milks were determined to be significantly different (P |
| Databáze: | OpenAIRE |
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