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Chemical Composition, Probiotic Survivability and Shelf Life Studies of Symbiotic Buttermilk
Author(s) -
Zhang Dong,
Wang Xibo,
Guo Mingruo
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.734.3
Subject(s) - food science , lactococcus lactis , probiotic , chemistry , lactobacillus acidophilus , titratable acid , fermentation starter , inulin , shelf life , prebiotic , mesophile , starter , lactobacillus , lactic acid , fermentation , biology , bacteria , genetics
Cultured buttermilk is getting popular as an ingredient for bakery and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 ( Lactococcus lactis sbusp. cremoris , Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cermories , Lactococcus lactis subsp . lactis biovar diacetylactis ) and the probiotics. The control buttermilk prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast and coliform counts. Changes in pH and titratable acid were also determined during storage at 4° C for 12 weeks. The chemical composition of the control and symbiotic buttermilk were: protein 3.29±0.05 and 3.30±0.02%; fat 3.28±0.04 and 3.26±0.06%; carbohydrate 4.55±0.05 and 5.16±0.06%; total solids 12.81±0.05 and 12.42±0.03%; ash 0.692±0.03 and 0.701±0.01%, respectively. The populations of both Lactobacillus acidophilus and Bifidobacterium spp were initially above 10 7 cfu/g and remained 10 6 cfu/g during the 12‐week and there was no mold and yeast were detected. There were significant differences in pH and titratable acid between the control and symbiotic buttermilk (p<0.05) due to addition of the probiotics.