Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties

被引：26

作者：

Yerlikaya, Oktay ^{[1
]}

Akpinar, Asli ^{[2
]}

Saygili, Derya ^{[3
]}

Karagozlu, Nural ^{[2
]}

机构：

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

[2] Manisa Celal Bayar Univ, Fac Engn, Dept Food Engn, TR-45140 Yunusemre Manisa, Turkey

[3] Izmir Kavram Vocat Sch, Culinary Program, Konak Izmir, Turkey

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2020年 / 73卷 / 02期

关键词：

Probiotics; Fermented milks; Propionibacterium shermanii subsp; freudenreichii; CONJUGATED LINOLEIC-ACID; IN-VITRO; LACTOBACILLUS-ACIDOPHILUS; PROPIONIC-ACID; MILK; BIFIDOBACTERIA; FERMENTATION; VIABILITY; QUALITY; GROWTH;

D O I：

10.1111/1471-0307.12666

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 investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. The results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics.

引用

页码：392 / 402

页数：11

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