The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and B. animalis Bb-12, along with inulin having different DP as prebiotic, and the effects of high-DP (DP ≥ 23) and low-DP (DP ≤ 10) inulin on fermented milk, were determined. The viability of both strains increased when they were used with inulin having any DP. The addition of inulin increased the consistency index of all samples. During storage, we observed an increase in lactic and acetic acid contents of samples in which high-DP inulin was used, for both strains of bacteria. Of the combinations we tested, the sample produced with L. acidophilus La-5 and high-DP inulin demonstrated the highest rheological and sensory performance as well as the best viability of probiotics.
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http://dx.doi.org/10.3168/jds.2019-16479 | DOI Listing |
Probiotics Antimicrob Proteins
December 2024
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and individual phenolic compounds, volatile compounds, individual free amino acids, and organic acid contents.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany. Electronic address:
High-methoxyl pectin (HMP, 72.5 % esterification degree and galacturonic acid content of 67.9 %) was extracted from grape pomace using a sequential ultrasound-microwave extraction.
View Article and Find Full Text PDFMol Biol Rep
October 2024
Department of Immunology, Faculty of Medicine, Mazandaran University of Medical Sciences, Sari, Iran.
Background: Currently, the use of probiotics to treat inflammatory bowel diseases (IBD) is widely accepted because of their gut microbiota modulation capabilities and anti-inflammatory potential.
Objective: The aim of this study is to examine the immunomodulatory outcomes of probiotics and sulfasalazine in the acetic acid-induced colitis murine model.
Methods: The animals were randomly assigned to one of the seven groups.
Food Res Int
November 2024
Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Pirassununga, SP, Brazil. Electronic address:
Repeated urinary tract infections affect many people worldwide. A potential strategy to reduce the incidence of these infections is to consume probiotics and cranberry fruit regularly. In this context, this study aims to prepare fermented milk with Lactobacillus acidophilus La-5 added with concentrated cranberry juice in two concentrations (5 and 10 %, corresponding to C1 and C2 samples, respectively) and evaluate different technological aspects of the samples after production and during storage, and comparing with the control sample (C).
View Article and Find Full Text PDFFood Chem
January 2025
Biopolymer Research & Engineering Laboratory (BiopREL), School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7550000, Chile; Center for Biomedical Research and Innovation (CiiB), Universidad de los Andes, Chile, Monseñor Álvaro del Portillo 12.455, Las Condes 7620086, Chile. Electronic address:
In this study, three beverages formulated with quinoa and chickpea flour blends were fermented using Lactobacillus acidophilus LA-5 to assess the effect of lactic acid fermentation on the degree of hydrolysis of plant-based proteins. Additionally, the impact of quinoa and chickpea blends on the protein content and protein solubility in the beverages was evaluated. Fermentation was completed within 10 h, resulting in a decrease in the pH (<4.
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