Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage
| Autor: | Amal Bakr Shori, Premalatha Muniandy, Ahmad Salihin Baba |
|---|---|
| Jazyk: | angličtina |
| Předmět: |
0301 basic medicine
Streptococcus thermophilus General Mathematics Titratable acid Health benefits General Biochemistry Genetics and Molecular Biology Post-acidification 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Lactobacillus General Materials Science Camellia sinensis Food science Black tea General Environmental Science 030109 nutrition & dietetics biology Tea Chemistry Probiotics food and beverages 04 agricultural and veterinary sciences General Chemistry biology.organism_classification Yogurt 040401 food science Lactic acid General Energy General Agricultural and Biological Sciences Bacteria |
| Zdroj: | Journal of the Association of Arab Universities for Basic and Applied Sciences. :26-30 |
| ISSN: | 1815-3852 |
| DOI: | 10.1016/j.jaubas.2015.11.002 |
| Popis: | This study investigated the effects of green, white and black tea (Camellia sinensis) on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3weeks of refrigerated storage. Three types of tea water extracts were added into a milk-starter culture mixture and incubated at 42°C until the pH was reduced to 4.5. All yogurts were then refrigerated (4°C) for up to 21days and samples were analyzed for pH, titratable acid and viable counts of yogurt bacteria. Higher pH values (p0.05) the viability of Lactobacillus spp. and S. thermophilus compared to PY during storage. All the three types of tea yogurt maintained a high level of S. thermophilus and Lactobacilllus spp. counts through refrigerated storage and this can ensure health benefits to be delivered to consumers on daily consumption. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|