| Přispěvatelé: |
Saygılı, Derya, Ege Üniversitesi, Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova-Izmir, 35100, Turkey, Department of Food Engineering, Faculty of Engineering, Manisa Celal Bayar University, Yunusemre-Manisa, 45140, Turkey, Culinary Program, Izmir Kavram Vocational School, Konak-Izmir, Turkey |
| Popis: |
The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. The results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics. © 2019 Society of Dairy Technology |
