Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates

Probiotic cell counts and acidification in fermented milks supplemented with milk protein... In the present work, the effect of milk protein hydrolysates on probiotic cell counts and acidification in fermented milks was studied. Two strains of probiotic bacteria, Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus LR-35, were used in mixed culture with Streptococcus thermophilus ST-7. The effect of three casein hydrolysates and three whey protein hydrolysates were investigated by adding them to milk at a concentration ranging from 0.25 to 4 g L −1 . Addition of hydrolysate enhanced the growth of S. thermophilus and acidification, thus reducing the fermentation time, and growth of probiotic bacteria. On the other hand, survival of probiotic bacteria was improved when milk was added with hydrolysate. As a consequence, the addition of hydrolysate had a differential action on probiotic cell counts in fermented milks after storage, depending on the balance between its negative effect on growth of probiotic bacteria and its positive effect on the survival of probiotic bacteria. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates

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Publisher
Elsevier
Copyright
Copyright © 2003 Elsevier Ltd
ISSN
0958-6946
eISSN
1879-0143
D.O.I.
10.1016/S0958-6946(03)00147-X
Publisher site
See Article on Publisher Site

Abstract

In the present work, the effect of milk protein hydrolysates on probiotic cell counts and acidification in fermented milks was studied. Two strains of probiotic bacteria, Lactobacillus acidophilus LA-5 and Lactobacillus rhamnosus LR-35, were used in mixed culture with Streptococcus thermophilus ST-7. The effect of three casein hydrolysates and three whey protein hydrolysates were investigated by adding them to milk at a concentration ranging from 0.25 to 4 g L −1 . Addition of hydrolysate enhanced the growth of S. thermophilus and acidification, thus reducing the fermentation time, and growth of probiotic bacteria. On the other hand, survival of probiotic bacteria was improved when milk was added with hydrolysate. As a consequence, the addition of hydrolysate had a differential action on probiotic cell counts in fermented milks after storage, depending on the balance between its negative effect on growth of probiotic bacteria and its positive effect on the survival of probiotic bacteria.

Journal

International Dairy JournalElsevier

Published: Jan 1, 2004

References

  • Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures
    Dave, R.I; Shah, N.P
  • Oral supplementation with lactic-producing bacteria during intake of clindamycin
    Nord, C.E; Lidbeck, A; Orrhage, K; Sjöstedt, S
  • Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria
    Oliveira, M.N; Sodini, I; Remeuf, F; Corrieu, G
  • Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage
    Vinderola, C.G; Bailo, N; Reinheimer, J.A

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