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 Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Purpose : To determine whether L. pentosus KCA1 can be used to create a new probiotic yogurt and the organism’s duration of survival when stored at 4 oC. Methods : Mother cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and L. pentosus KCA1 were prepared and subsequently added to a suspension of pasteurized milk. It was then incubated at 37 oC for 6 h, after which it was removed and placed in a refrigerator at 4 oC. Survival test was determined in MRS agar plate supplemented with 30 ig of tetracycline for the selective enumeration of L. pentosus KCA1 at predetermined intervals over a period of 63 days at 4 oC. Results : pH decreased both in normal yogurt and probiotic yogurt and there was no significant difference (p > 0.05) in the pH of the two preparations. The strain showed higher viability for 49 days, indicating the presence of a sufficient number of viable bacterial cells at 4 oC. There were only 3 log cycle losses in the number of cells surviving from day 1 (5.6 x 109 cfu/ml) to day 49 (5.5 x 106 cfu/ml). Conclusion : This study shows that yogurt has the potential to deliver biotherapeutic benefits associated with probiotic bacteria to consumers adequately. Keywords : Probiotics, Lactobacillus pentosus KCA1, Yogurt, Health benefit

Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC