Impact of the addition of inulin and fructooligosaccharides on Bifidobacterium ani...
Probiotic and symbiotic petit-suisse: technological features and use of culture-i...
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Author(s): |
Luciano Fachin
Total Authors: 1
|
Document type: | Doctoral Thesis |
Press: | Campinas, SP. |
Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
Defense date: | 2005-02-23 |
Examining board members: |
Walkíria Hanada Viotto;
Carmem Silvia Favaro Trindade;
Fernando Leite Hoffmann;
Lucio Alberto Forti Antunes;
Izildinha Moreno;
Arnaldo Yoshiteru Kuaye;
Salvador Massaguer Roig
|
Advisor: | Walkíria Hanada Viotto; Mieko Kimura |
Abstract | |
Bifidobacterium spp. has been used to produce probiotic yoghurts due to its therapeutic properties. However, it has been claimed that the number of bifidobactéria in yoghurt at the time of consuming must be 106 CFU /g of product to perform their therapeutic functions. Many studies found a low recovery of bifidobactéria from commercial products during shelf life. The low viability of bifidobactéria can be attributed to the process conditions of yoghurt, which is not favorable to the growth of bifidobactéria, and to the difficulty for enumeration of bifidobactéria in the presence of yoghurt bacteria. The objectives of this work were to evaluate the following media: M-MRS, MRS-NNLP, MRS-LP, RCPB pH5 and fortified RCPB pH5 to enumerate B. animalis Bb 12 in yoghurt, and to evaluate the heat treatment of milk (142°C/15 seconds) and the addition of P. freudenreichii PS-1 on the growth of B. animalis Bb 12 during yoghurt fermentation and during shelf life. RCPB pH5 fortified with 150 mL/L of liver extract was the best media due to its excellent differentiation during refrigerated storage of yoghurt. The heat treatment of milk (142°C/15 seconds) did not have effect on the growth of bifidobactéria during fermentation and it also did not improve the bifidus viability during storage. Heat treatment, however, had a strong effect on yoghurt texture, decreasing the sineresis and some parameters of TPA (hardness, gumminess and adhesiveness). The addition of P. freudenreichii PS-1 increased two fold the bifidobactéria growing during yoghurt fermentation and it also increased the viability of bifidobactéria during yoghurt shelf life. The addition of P. freudenreichii PS-1 also decreased the sineresis and increased TPA parameters of hardness, gumminess and adhesiveness. Addition of P. freudenreichii PS-1 to the yoghurt seems to be a good growth promoter for B. animalis Bb 12 (AU) |