Open AccessThe influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream
Author(s) -
Lieu My Đong,
Dang Thi Kim Thuy,
Nguyễn Thúy Hường
Publication year - 2017
Publication title -
khoa học công nghệ
Language(s) - English
Resource type - Journals
ISSN - 1859-0128
DOI - 10.32508/stdj.v20ik1.416
Subject(s) - bifidobacterium bifidum , lactobacillus casei , homogenization (climate) , food science , probiotic , bifidobacterium , chemistry , lactobacillus , viable count , microbiology and biotechnology , bacteria , biology , fermentation , biodiversity , ecology , genetics
Bifidobacterium bifidum or Lactobacillus casei were added independently into ice cream with or without homogenization. The viability of probiotic bacteria during storage, in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) was investigated. The results showed that the viability of Bifidobacterium bifidum and Lactobacillus casei in ice cream samples was significantly decreased during 100 days of storage. The homogenization in ice cream processing was a significant effect on the survival of L.casei and B.bifidum during frozen storage time. In addition, frozen storage time affected the viability of these strain when incubating in SGF and SIF conditions. The longer storage time, the more sensitive probiotic in SGF and SIF condition. The result also indicated, in SGF condition, the difference between homogenization and non-homogenization samples was only statistically significant (p<0,05) after 100 days of storage.