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Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria.
J Dairy Sci. 2014; 97(6):3332-8.JD

Abstract

Goat milk is a good carrier for probiotic bacteria; however, it is difficult to produce fermented goat milk with a consistency comparable to that of fermented cow milks. It can be improved by the addition of functional stabilizers, such as inulin, or treatment with transglutaminase. The aim of this study was to determine the effect of cold storage of inulin and microbial transglutaminase on the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat milk. Microbiological analysis included the determination of the probiotic bacteria cell count in fermented milk samples, whereas physico-chemical analysis included the analysis of fat content, titratable acidity, and pH of raw, pasteurized, and fermented goat milk samples. No positive influence of inulin or microbial transglutaminase on the viability of probiotics in fermented goat's milk samples was observed. Nevertheless, the population of probiotics remained above 6 log cfu/g after 8 wk of storage at 5 °C.

Authors+Show Affiliations

Department of Dairy Technology and Food Storage, West Pomeranian Technological University, Food Science and Fisheries Faculty, Papieża Pawła VI/3, 71-459 Szczecin, Poland.Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences [Szkoła Główna Gospodarstwa Wiejskiego (SGGW)], Nowoursynowska Str. 159C, 02-776 Warsaw, Poland. Electronic address: malgorzata_ziarno@sggw.pl.Department of Dairy Technology and Food Storage, West Pomeranian Technological University, Food Science and Fisheries Faculty, Papieża Pawła VI/3, 71-459 Szczecin, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24704222

Citation

Mituniewicz-Małek, A, et al. "Short Communication: Incorporation of Inulin and Transglutaminase in Fermented Goat Milk Containing Probiotic Bacteria." Journal of Dairy Science, vol. 97, no. 6, 2014, pp. 3332-8.
Mituniewicz-Małek A, Ziarno M, Dmytrów I. Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria. J Dairy Sci. 2014;97(6):3332-8.
Mituniewicz-Małek, A., Ziarno, M., & Dmytrów, I. (2014). Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria. Journal of Dairy Science, 97(6), 3332-8. https://doi.org/10.3382/ps.2014-7892
Mituniewicz-Małek A, Ziarno M, Dmytrów I. Short Communication: Incorporation of Inulin and Transglutaminase in Fermented Goat Milk Containing Probiotic Bacteria. J Dairy Sci. 2014;97(6):3332-8. PubMed PMID: 24704222.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Short communication: incorporation of inulin and transglutaminase in fermented goat milk containing probiotic bacteria. AU - Mituniewicz-Małek,A, AU - Ziarno,M, AU - Dmytrów,I, Y1 - 2014/04/03/ PY - 2014/01/01/received PY - 2014/02/15/accepted PY - 2014/4/8/entrez PY - 2014/4/8/pubmed PY - 2016/1/2/medline KW - goat milk KW - inulin KW - probiotic KW - transglutaminase SP - 3332 EP - 8 JF - Journal of dairy science JO - J Dairy Sci VL - 97 IS - 6 N2 - Goat milk is a good carrier for probiotic bacteria; however, it is difficult to produce fermented goat milk with a consistency comparable to that of fermented cow milks. It can be improved by the addition of functional stabilizers, such as inulin, or treatment with transglutaminase. The aim of this study was to determine the effect of cold storage of inulin and microbial transglutaminase on the viability of Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis Bb-12 in fermented goat milk. Microbiological analysis included the determination of the probiotic bacteria cell count in fermented milk samples, whereas physico-chemical analysis included the analysis of fat content, titratable acidity, and pH of raw, pasteurized, and fermented goat milk samples. No positive influence of inulin or microbial transglutaminase on the viability of probiotics in fermented goat's milk samples was observed. Nevertheless, the population of probiotics remained above 6 log cfu/g after 8 wk of storage at 5 °C. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/24704222/Short_communication:_incorporation_of_inulin_and_transglutaminase_in_fermented_goat_milk_containing_probiotic_bacteria_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(14)00249-5 DB - PRIME DP - Unbound Medicine ER -