Open AccessBiological Active Compounds Used as Probiotics in Yoghurt
Author(s) -
Andreea Stănilă,
Loredana Leopold,
Dan Cristian Vodnar
Publication year - 2010
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:5158
Subject(s) - lactic acid , lactose , food science , lactobacillus casei , bacteria , fermentation , lactobacillus plantarum , bifidobacterium , probiotic , chemistry , lactobacillus , incubation , biology , biochemistry , genetics
The aims of our work were to study the effect of some prebiotics such molasses, amino acids on the growing rate of some probiotics lactic bacteria (Lactobacillus plantarum, Lacobacillus casei, Bifidobacterim breve, Bifidobacterium infantis and a mix of these four strains) in cow and goat yoghurt. We have been studied comparatively yoghurt without and with different concentrations of prebiotics mentioned above, their chemical composition (fat and lactose), survival rate of probiotics bacteria and the production of lactic acid as a result of lactose and other saccharides fermentation.
Regarding the growth rate of lactic bacteria it can be concluded that the number was increased semnificatively in goat yoghurt at the concentration of 1% and 2% molasses added.
The concentrations of lactic acid were also increased in the samples treated with molasses, the best results have been obtained for goat yoghurt, especially after 7 days of incubation.
The lactose amount was lower in the samples with molasses concluding that lactic bacteria fermented more efficient lactose in the presence of prebiotics.
There is a direct correlation between presence of prebiotics and probiotics bacteria activity.