EFFECT OF INULIN AND LACTULOSE ON VIABILITY OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI AND PHYSICOCHEMICAL CHARACTERISTICS OF PROBIOTIC SET YOGURT

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POURAHMAD REZVAN; SHAGHAGHI MITRA

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2016 | Volume:2 | Issue:2 Page(s): 52-60

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Title

EFFECT OF INULIN AND LACTULOSE ON VIABILITY OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI AND PHYSICOCHEMICAL CHARACTERISTICS OF PROBIOTIC SET YOGURT

Author(s)

POURAHMAD REZVAN | SHAGHAGHI MITRA | Issue Writer Certificate

Keywords

INULINQ2

LACTULOSEQ2

LACTOBACILLUS RHAMNOSUSQ3

LACTOBACILLUS REUTERIQ2

PROBIOTIC SET YOGURTQ2

Abstract

Synbiotic products contain both probiotic bacteria and prebiotic compounds. These products have several benefits for human health. The aim of this study was to investigate the effect of INULIN and LACTULOSE on viability of LACTOBACILLUS RHAMNOSUS and LACTOBACILLUS REUTERI and physicochemical characteristics of PROBIOTIC SET YOGURT. Prebiotic compounds including INULIN and LACTULOSE (solely or in combination together) and probiotic bacteria (L. rhamnosus and L. reuteri) along with yogurt starter were added to milk 2.5% fat in order to make probiotic yogurt. The viability of probiotic bacteria in yogurt samples decreased significantly (p<0.05) while the amounts of acidity and viscosity of yogurt samples increased significantly (p<0.05) during three weeks of cold storage. The amount of syneresis decreased significantly (p<0.05) during storage in all the samples except control sample (without prebiotic compounds). The highest acidity was related to sample containing INULIN and sample containing INULIN and LACTULOSE in combination together. The samples containing INULIN and LACTULOSE (solely or in combination together) had the lowest syneresis. The highest viscosity was related to sample containing INULIN and LACTULOSE in combination together. The sample containing INULIN had the highest number of L. rhamnosus and L. reuteri. Therefore, adding prebiotic compounds could improve physicochemical properties and viability of probiotic bacteria in set yogurt. The number of probiotic bacteria in the samples containing INULIN and LACTULOSE (solely or in combination together) was higher than 106 CFU/mL at the end of storage period.

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APA: Copy

POURAHMAD, REZVAN, & SHAGHAGHI, MITRA. (2016). EFFECT OF INULIN AND LACTULOSE ON VIABILITY OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI AND PHYSICOCHEMICAL CHARACTERISTICS OF PROBIOTIC SET YOGURT. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(2), 52-60. SID. https://sid.ir/paper/254858/en

Vancouver: Copy

POURAHMAD REZVAN, SHAGHAGHI MITRA. EFFECT OF INULIN AND LACTULOSE ON VIABILITY OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI AND PHYSICOCHEMICAL CHARACTERISTICS OF PROBIOTIC SET YOGURT. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(2):52-60. Available from: https://sid.ir/paper/254858/en

IEEE: Copy

REZVAN POURAHMAD, and MITRA SHAGHAGHI, “EFFECT OF INULIN AND LACTULOSE ON VIABILITY OF LACTOBACILLUS RHAMNOSUS AND LACTOBACILLUS REUTERI AND PHYSICOCHEMICAL CHARACTERISTICS OF PROBIOTIC SET YOGURT,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 2, pp. 52–60, 2016, [Online]. Available: https://sid.ir/paper/254858/en

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