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Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt
Author(s) -
Adhikari K.,
Mustapha A.,
Grün I.U.
Publication year - 2003
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/j.1365-2621.2003.tb14152.x
Subject(s) - bifidobacterium longum , food science , probiotic , fermentation , chemistry , bifidobacterium , actinomycetaceae , population , lactic acid , bifidobacterium breve , bacteria , lactobacillus , biology , demography , sociology , genetics
Live cells of Bifidobacterium longum , microencapsulated in K‐carrageenan, were added to stirred yogurt after fermentation (pH 4.6) and stored at 4.4 °C for 30 d. Cell enumeration indicated no decline of encapsulated cell number in yogurt samples, while there was significant reduction in nonencapsulated cell population (89.3% for B. longum B6 and 91.8% for B. longum ATCC 15708). Ion‐exchange high‐performance liquid chromatography showed comparable amounts of lactic and acetic acids in all samples, indicating little metabolic activity by bifidobacteria in experimental yogurts. Consumer sensory analysis of blackberry‐flavored yogurts revealed that samples containing encapsulated bifidobacteria had a grainy texture. Results suggested that microencapsulation protected bifidobacteria from the low pH of yogurt.