An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

被引：8

作者：

Yerlikaya, Oktay ^{[1
]}

Saygili, Derya ^{[2
]}

Akpinar, Asli ^{[3
]}

机构：

[1] Ege Univ, Fac Agr, Dept Dairy Technol, TR-35100 Bornova, Turkey

[2] Izmir Kavram Vocat Sch, Culinary Program, TR-35230 Konak Izmir, Turkey

[3] Manisa Celal Bayar Univ, Engn Fac, Food Engn Dept, TR-35140 Muradiye, Manisa, Turkey

来源：

FOOD BIOSCIENCE | 2021年 / 41卷

关键词：

Bifidobacterium animalis subsp. lactis BB-12; Yoghurt bacteria; Enterococci; Starter cultures; Probiotic yoghurt; Yoghurt-like products; DELBRUECKII SSP BULGARICUS; TRADITIONAL FERMENTED FOODS; STREPTOCOCCUS-THERMOPHILUS; SENSORY PROPERTIES; LACTOBACILLUS-ACIDOPHILUS; ACID BACTERIA; MILK; VIABILITY; CULTURES; MIXTURES;

D O I：

10.1016/j.fbio.2021.101096

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB12 (R) with proven probiotic properties with Enterococcus faecium K67E3 and Enterococcus durans K63E1, which possess potential probiotic properties. Physicochemical, textural and viscosity properties, microbiological, and sensorial attributes of set-style probiotic yoghurt-like products were analysed during the storage at 4 degrees C for 21 days. The starter culture type had an effect (p < 0.05) on physicochemical, textural and viscosity properties of probiotic yoghurt-like products. High probiotic viability was determined in all samples except for the LD sample containing a combination of Bifidobacterium animalis subsp. lactis BB-12 (R) and Enterococcus durans K63E1. The use of starter culture combination containing Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12 (R) and Enterococcus durans K63E1 (TLD) in the probiotic yoghurt-like product yielded better textural parameters, apparent viscosity, and improved sensory attributes. Although Enterococcus genera are not thought to be completely safe for use in human food so far, as a result of the research findings, it would be of interest for the dairy industry in the development of novel probiotic dairy products.

引用

页数：9

共 53 条

[1] Production of set-type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts [J].