Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage |
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| Affiliation: | 1. Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada;2. Department of Food Sciences, Université Laval, Quebec, Qc G1V 0A6, Canada;3. Food Science and Nutrition Department, Food Industry and Nutrition Division, National Research Centre, Dokki, Cairo, Egypt;4. Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1V 0A6, Canada;5. R&D Centre of St. Hyacinthe, Agriculture and Agri-food Canada, 3600 Casavant, St. Hyacinthe, Qc J2S 8E3, Canada;1. Dairy Science and Technology Group, Chair of Food Quality and Design, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;3. Laboratory of Biochemistry, Wageningen University, P.O. Box 8128, 6700 ET Wageningen, The Netherlands |
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| Abstract: | The growth and metabolism of two probiotic organisms (L. acidophilus LAFTI® L10 and Lactobacillus casei LAFTI® L26) and a regular yoghurt culture (L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342) were studied in yoghurt containing 0.5%, 1.0%, and 1.5% (w/v) of high amylose corn starch powder (Hi-maize®) or inulin. Viable cell counts of probiotic organisms, their metabolites and proteolytic activities, and viscosity of the yoghurts were determined during refrigerated storage for 28 d at 4 oC. In the presence of inulin, cultures showed better retention of viability (8.0 log cfu g−1) in comparison with that of Hi-maize, which had a reduction by one log cycle. Lower concentrations of 0.5–1.0% Hi-maize improved (P<0.05) the production of propionic acid and also increased proteolytic activity of probiotic organisms substantially. A greater release of free amino acids may have sustained better growth of the organisms in yoghurts. Supplementation with either Hi-maize or inulin increased the viscosity of probiotic yoghurts significantly (P<0.05). |
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