English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The main goal of this paper was to design a synbiotic yogurt containing  Bifidobacterium infantis  and Gluten Friendly Flour TM ; the proposed approach relies upon milk fermentation through the classical starter of yogurt ( Lactobacillus delbrueckii  subsp.  bulgaricus  and  Streptococcus thermophilus ) to avoid a strong production of acetic acid by bifidobacterial and inoculum of  B. infantis  after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by  L. delbureckii  and  S. thermophilus , by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l;  L. delbrueckii  subsp.  bulgaricus  at 6 log cfu/ml; temperature at 37–40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of  B. infantis . GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with  L. delbureckii  and  S. thermophilus , and then inoculated with  B. infantis , was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with  B. infantis  at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.

frontiers in microbiology

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis