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Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures.
J Dairy Sci. 2002 May; 85(5):1058-69.JD

Abstract

Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to produce oligosaccharides. The survival of bifidobacteria was drastically affected during storage of yogurts, except for products containing B. animalis, in which viable counts remained at >10(6) cfu/g after 28 d of storage at 4 degrees C. Oligosaccharides with a degree of polymerization of 3 were produced during the preincubation step (0.31 to 0.68%), and the amount in the final products varied according to the species of bifidobacteria inoculated during the preincubation step or the concentration of bifidobacteria used as second inoculum during the fermentation process. In fact, the higher concentration of oligosaccharides measured at the end of the fermentation process (0.72%) and the 28 d-storage period (0.67%) was obtained for yogurts containing B. infantis. However, yogurts containing B. breve showed higher beta-galactosidase activities and had lower lactose concentrations after the fermentation process and the storage period than the other yogurts. The use of a mixed cultures of bifidobacteria (B. animalis, B. infantis, or B. breve) thus allows the production of yogurts in which bifidobacteria can survive in relatively high cell numbers and contain appreciable amount of oligosaccharides.

Authors+Show Affiliations

Food Research and Development Centre, Agriculture and Agri-Food Canada, St-Hyacinthe, PQ.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12086039

Citation

Lamoureux, L, et al. "Production of Oligosaccharides in Yogurt Containing Bifidobacteria and Yogurt Cultures." Journal of Dairy Science, vol. 85, no. 5, 2002, pp. 1058-69.
Lamoureux L, Roy D, Gauthier SF. Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures. J Dairy Sci. 2002;85(5):1058-69.
Lamoureux, L., Roy, D., & Gauthier, S. F. (2002). Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures. Journal of Dairy Science, 85(5), 1058-69.
Lamoureux L, Roy D, Gauthier SF. Production of Oligosaccharides in Yogurt Containing Bifidobacteria and Yogurt Cultures. J Dairy Sci. 2002;85(5):1058-69. PubMed PMID: 12086039.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures. AU - Lamoureux,L, AU - Roy,D, AU - Gauthier,S F, PY - 2002/6/28/pubmed PY - 2002/12/21/medline PY - 2002/6/28/entrez SP - 1058 EP - 69 JF - Journal of dairy science JO - J Dairy Sci VL - 85 IS - 5 N2 - Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to produce oligosaccharides. The survival of bifidobacteria was drastically affected during storage of yogurts, except for products containing B. animalis, in which viable counts remained at >10(6) cfu/g after 28 d of storage at 4 degrees C. Oligosaccharides with a degree of polymerization of 3 were produced during the preincubation step (0.31 to 0.68%), and the amount in the final products varied according to the species of bifidobacteria inoculated during the preincubation step or the concentration of bifidobacteria used as second inoculum during the fermentation process. In fact, the higher concentration of oligosaccharides measured at the end of the fermentation process (0.72%) and the 28 d-storage period (0.67%) was obtained for yogurts containing B. infantis. However, yogurts containing B. breve showed higher beta-galactosidase activities and had lower lactose concentrations after the fermentation process and the storage period than the other yogurts. The use of a mixed cultures of bifidobacteria (B. animalis, B. infantis, or B. breve) thus allows the production of yogurts in which bifidobacteria can survive in relatively high cell numbers and contain appreciable amount of oligosaccharides. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/12086039/Production_of_oligosaccharides_in_yogurt_containing_bifidobacteria_and_yogurt_cultures_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(02)74166-0 DB - PRIME DP - Unbound Medicine ER -