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Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite
Author(s) -
Li Sha,
Gong Guangyu,
Ma Chengjie,
Liu Zhenmin,
Cai Jie
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13383
Subject(s) - lactobacillus acidophilus , lactobacillus rhamnosus , food science , bifidobacterium bifidum , fermentation , skimmed milk , chemistry , lactobacillus plantarum , probiotic , antioxidant , lactobacillus , lactic acid , bacteria , bifidobacterium , biology , biochemistry , genetics
In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST‐III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications.