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Ingredient supplementation effects on viability of probiotic bacteria in yogurt.
J Dairy Sci. 1998 Nov; 81(11):2804-16.JD

Abstract

The present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus acidophilus, and bifidobacteria. Changes in pH, titratable acidity, redox potential, and viability of bacteria were monitored during 24 h of fermentation and refrigerated storage (4 degrees C) of yogurt for 35 d. The incubation time that was needed to reach pH 4.5 was considerably affected by the added ingredients. Also, the drop in pH or the increase in acidity and redox potential was dependent on the added ingredients. The addition of cysteine, whey protein concentrate, acid casein hydrolysates, or tryptone improved the viability of bifidobacteria to a variable extent, but whey powder failed to improve their viability. The morphology of S. thermophilus, as shown by electron microscopy, was affected by cysteine at 500 mg/L, possibly as a result of reduced redox potential. Sodium dodecyl sulfate-PAGE and amino acid analyses suggested that the nitrogen source in the form of peptides and amino acids improved the viability of bifidobacteria in yogurt made with a commercial ABT (Lactobacillus acidophilus, bifidobacteria, and Streptococcus thermophilus) starter culture, which showed a dramatic decline in the counts of this organism in previous studies.

Authors+Show Affiliations

Center for Bioprocessing and Food Technology, Victoria University of Technology, Australia.No affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

9839222

Citation

Dave, R I., and N P. Shah. "Ingredient Supplementation Effects On Viability of Probiotic Bacteria in Yogurt." Journal of Dairy Science, vol. 81, no. 11, 1998, pp. 2804-16.
Dave RI, Shah NP. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J Dairy Sci. 1998;81(11):2804-16.
Dave, R. I., & Shah, N. P. (1998). Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81(11), 2804-16.
Dave RI, Shah NP. Ingredient Supplementation Effects On Viability of Probiotic Bacteria in Yogurt. J Dairy Sci. 1998;81(11):2804-16. PubMed PMID: 9839222.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Ingredient supplementation effects on viability of probiotic bacteria in yogurt. AU - Dave,R I, AU - Shah,N P, PY - 1998/12/5/pubmed PY - 1998/12/5/medline PY - 1998/12/5/entrez SP - 2804 EP - 16 JF - Journal of dairy science JO - J Dairy Sci VL - 81 IS - 11 N2 - The present investigation studied the effects of cysteine, whey powder, whey protein concentrate, acid casein hydrolysates, or tryptone on the viability of Streptococcus thermophilus, Lactobacillus acidophilus, and bifidobacteria. Changes in pH, titratable acidity, redox potential, and viability of bacteria were monitored during 24 h of fermentation and refrigerated storage (4 degrees C) of yogurt for 35 d. The incubation time that was needed to reach pH 4.5 was considerably affected by the added ingredients. Also, the drop in pH or the increase in acidity and redox potential was dependent on the added ingredients. The addition of cysteine, whey protein concentrate, acid casein hydrolysates, or tryptone improved the viability of bifidobacteria to a variable extent, but whey powder failed to improve their viability. The morphology of S. thermophilus, as shown by electron microscopy, was affected by cysteine at 500 mg/L, possibly as a result of reduced redox potential. Sodium dodecyl sulfate-PAGE and amino acid analyses suggested that the nitrogen source in the form of peptides and amino acids improved the viability of bifidobacteria in yogurt made with a commercial ABT (Lactobacillus acidophilus, bifidobacteria, and Streptococcus thermophilus) starter culture, which showed a dramatic decline in the counts of this organism in previous studies. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/9839222/Ingredient_supplementation_effects_on_viability_of_probiotic_bacteria_in_yogurt_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(98)75839-4 DB - PRIME DP - Unbound Medicine ER -