Survival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics
Yükleniyor...
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Vasile Alecsandri University of Bacău
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Viabilities of three different probiotic starters (LGG, LA-5,
and ABT-2) inoculated to the formulations (F1-9) based on blends of apple
juice and some vegetable extracts containing fructooligosaccharide and
lactitol were monitored during fermentation and cold storage. Storage
quality and stability of formulations in terms of physicochemical and
antioxidant properties and sensory evaluation were investigated. F7 (Apple
Juice + Cucumber extract + Carrot extract; 1 : 1 : 1, v/v/v) was the most
successful among the formulations in terms of probiotic growth with more
than 7 logs CFU‧mL-1 for all starters after fermentation at 37 °C for 24 h. F8
(Apple Juice + Cucumber extract (1 : 1, v/v) + 2 % FOS + 4 % Lactitol)
come second for only LGG starter. Among the starters, LGG strain
maintained its required viability with more than 6 logs CFU‧mL-1 in the
formulations (F7-9) during cold storage. The viabilities of LA-5 and ABT-2
with more than 7 logs at the beginning of the storage periods constantly
decreased below 1 log and 3 logs, respectively. Antioxidant properties of the
probiotic beverages did not change significantly during the fermentation and
storage period. F9 (Apple juice + Cucumber extract + Carrot extract (1 : 1 :
1, v/v/v) + 2 % FOS + 4 % Lactitol) was the most preferred formulation
compared to all other formulations.
Açıklama
Anahtar Kelimeler
Antioxidants, Consumer liking, Non-dairy probiotic beverage, Prebiotics, Storage quality
Kaynak
Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
22
Sayı
4
Künye
Can, A., Özçelik, E., Pala, Ç.U. (2021). Survival of different probiotic starters in blends of apple juice and vegetable extracts containing prebiotics. Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry, 22(4), 491-508.
