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Effect of different levels of fat and inulin on the microbial growth and metabolites in probiotic yogurt containing nonviable bacteria
Author(s) -
Shakerian Mansour,
Hadi Razavi Seyed,
Khodaiyan Faramarz,
Ziai Seyed Ali,
Saeid Yarmand Mohammad,
Moayedi Ali
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12315
Subject(s) - bifidobacterium animalis , lactobacillus acidophilus , probiotic , inulin , food science , proteolysis , bacteria , lactic acid , chemistry , lactobacillus , lactobacillaceae , bifidobacterium , biology , microbiology and biotechnology , fermentation , biochemistry , enzyme , genetics
Summary Effects of different levels of fat and inulin on bacterial cell counts, degree of proteolysis and concentrations of organic acids in the yogurt containing inactivated cells of probiotic strains Bifidobacterium animalis and Lactobacillus acidophilus were investigated. Results showed that both L. acidophilus and B. animalis grew well in the yogurt samples reaching cell counts higher than 10 6 CFU mL −1 at the final pH of 4.5. Inulin at the concentration of 1% had no significant effects on the production of organic acids and cell counts of L. acidophilus , but promoted the growth of B. animalis with a reduction in the degree of proteolysis. Generally, different fat levels showed significant effects on the production of organic acids and nonsignificant effects on the cell counts of probiotic bacteria and degree of proteolysis. In case of lactic acid, the ratio of L‐ (+)to D‐ (−) isomer ranged from 50/50 to 80/20 in yogurt samples.