Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338

被引：56

作者：

Kearney, N. ^{[1
]}

Meng, X. C. ^{[2
,3
]}

Stanton, C. ^{[1
,5
]}

Kelly, J. ^{[1
]}

Fitzgerald, G. F. ^{[4
,5
]}

Ross, R. P. ^{[1
,5
]}

机构：

[1] TEAGASC, Moorepk Food Res Ctr, Fermoy, Cork, Ireland

[2] NE Agr Univ, Key Lab Dairy Sci, Minist Educ, Harbin, Peoples R China

[3] NE Agr Univ, Food Sci & Technol Coll, Harbin, Peoples R China

[4] Natl Univ Ireland Univ Coll Cork, Dept Microbiol, Cork, Ireland

[5] Natl Univ Ireland Univ Coll Cork, Alimentary Pharmabiot Ctr, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2009年 / 19卷 / 11期

关键词：

SELECTIVE ENUMERATION; SURVIVAL; BIFIDOBACTERIA; BACTERIA; CULTURES; STRAINS; STORAGE; CHEESE;

D O I：

10.1016/j.idairyj.2009.05.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to monitor viability of probiotic Lactobacillus paracasei NFBC 338 during: (a) two-stage yoghurt fermentation with starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, (b) following spray drying, and (c) during storage for 42 days. During the initial fermentation phase (10 h), probiotic Lactobacillus numbers increased 7-fold to 3.9 x 10(9) cfu g(-1) and these numbers were maintained during fermentation for a further 3 h in the presence of the yoghurt starters. Following spray-drying, the probiotic culture survived best, followed by S. thermophilus and L delbrueckii subsp. bulgaricus (yielding 3.4 x 10(8), 1.2 x 10(8) and 4.0 x 10(5) cfu g(-1) powder, respectively). L paracasei NFBC 338 and S. thermophilus were stable during storage at 4 degrees C and 15 degrees C (for 42 days) with viable counts exceeding 10(7) cfu g(-1), while viability of L. detbrueckii subsp. bulgaricus decreased considerably throughout storage. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：684 / 689

页数：6

共 25 条

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