Premium
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4°C
Author(s) -
SACCARO DANIELA M,
TAMIME ADNAN Y,
PILLEGGI ANA LÚCIA O P S,
OLIVEIRA MARICÊ N
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00497.x
Subject(s) - bifidobacterium animalis , streptococcus thermophilus , probiotic , lactobacillus rhamnosus , starter , food science , lactobacillus acidophilus , fermentation , lactobacillus , fermentation starter , lactobacillus delbrueckii subsp. bulgaricus , biology , microbiology and biotechnology , lactobacillaceae , bifidobacterium , chemistry , bacteria , lactic acid , genetics
This study investigated the viability of probiotic ( Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp . lactis BL‐04) in milk fermented with Lactobacillus delbrueckii subsp . bulgaricus LB340 and Streptococcus thermophilus TAO (yoghurt – Y). Each probiotic strain was grown separately in co‐culture with Y and in blends of different combinations. Blends affected fermentation time(s), pH and firmness during storage at 4°C. The product made with Y plus B. animalis subsp . lactis and L. rhamnosus had counts of viable cells at the end of shelf life that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp . bulgaricus were inhibited.