Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

Dairy Science and Technology

Volumn 96, Issue 4, 2016, Pages 477-487

  Arslan, Ayse Asci ^a   Gocer, Emine Mine Comak ^a   Demir, Muammer ^a   Atamer, Zeynep ^b   Hinrichs, Joerg ^b   Kücükcetin, Ahmet ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Ice cream; Probiotics; Production method; Survival

Indexed keywords

BACILLI; FREEZING;

ICE CREAMS; ICE-CREAM PRODUCTIONS; LACTOBACILLUS ACIDOPHILUS; PHYSICOCHEMICAL PROPERTY; PROBIOTICS; PRODUCTION METHODS; SURVIVAL; TARGET LEVELS;

FERMENTED MILK;

EID: 84975853317     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-016-0282-5     Document Type: Article

References (28)

1. Abd El-Rahman AM, Madkor SA, Ibrahim FS, Kilara A (1997) Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. J Dairy Sci 80:1926–1935
2. Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S (2011) Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int J Food Sci Technol 46:84–92
3. Aime DB, Arntfield SD, Malcolmson LJ, Ryland D (2001) Textural analysis of fat reduced vanilla ice cream products. Food Res Int 34:237–246
4. Akalin AS, Erişir D (2008) Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. J Food Sci 73:M184–M188
5. Ampatzoglou A, Schurr B, Deepika G, Baipong S, Charalampopoulos D (2010) Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG. Biochem Eng J 52:65–70
6. Anonymous (1997) Dairy Starter cultures of lactic acid bacteria (LAB) standart of identity, vol 149A. International IDF Standart Belgium
7. Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines BK (1993) Chemical and physical methods. In: Standard methods for the examination of dairy products. APHA, Washington, DC
8. Casarotti SN, Penna ALB (2015) Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. Int Dairy J 41:1–6
9. Cruz AG, Antunes AEC, Sousa ALOP, Faria JAF, Saad SMI (2009) Ice-cream as a probiotic food carrier. Food Res Int 42:1233–1239
10. El-Nagar G, Clowes G, Tudorica CM, Kuri V, Brennan CS (2002) Rheological quality and stability of yog-ice cream with added inulin. Int J Dairy Technol 55:89–93
11. Ferraz JL, Cruz AG, Cadena RS, Freitas MQ, Pinto UM, Carvalho CC, Faria JAF, Bolini HMA (2012) Probiotic bacteria in ice cream produced with different overrun levels. J Food Sci 71(1):S24–S28
12. Guner A, Ardic M, Keles A, Dogruer Y, Dogruer Y (2007) Production of yogurt ice cream at different acidity. Int J Food Sci Technol 42:948–952
13. Haynes IN, Playne MJ (2002) Survival of probiotic cultures in low-fat ice-cream. Aust J Dairy Technol 57:10–14
14. Hekmat S, McMahon DJ (1992) Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J Dairy Sci 75:1415–1422
15. Heller KJ (2001) Probiotic bacteria in fermented foods: product characteristics and starter organisms. Am J Clin Nutr 73:374S–379S
16. Martinou-Voulasiki IS, Zerfiridis GK (1990) Effect of some stabilisers on textural and sensory characteristics of yogurt ice cream from sheep milk. J Food Sci 55:703–707
17. Miquelim JN, Lannes SCS, Mezzenga R (2010) pH influence on the stability of foams with protein–polysaccharide complexes at their interfaces. Food Hydrocoll 24:398–405
18. Mohammadi R, Mortazavian AM, Khosrokhavar R, Da Cruz AG (2011) Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann Microbiol 61:411–424
19. Nousia FG, Androulakis PI, Fletouris DJ (2011) Survival of Lactobacillus acidophilus LMGP-21381 in probiotic ice cream and its influence on sensory acceptability. Int J Dairy Technol 64:130–136
20. Palomino MM, Allievi MC, Martin JF, Waehner PM, Acosta MP, Rivas CS, Ruzal SM (2015) Draft genome sequence of the probiotic strain Lactobacillus acidophilus ATCC 4356. Genome Announc 3(1):e01421–14
21. Patel AN, Michaud P, Singhania RR, Soccol CR, Pandey A (2010) Polysaccharides from probiotics: new developments as food additives. Food Technol Biotechnol 48:451–463
22. Sakurai K, Kokubo S, Hakamata K, Tomita M, Yoshida S (1996) Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft 51:451–454
23. Sanders ME, Huis In’t Veld J (1999) Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues. Anton van Leeuw 76(1–4):293–315
24. Shah NP, Ravula RR (2000) Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Aust J Dairy Technol 55:139–144
25. Sofjan RP, Hartel RW (2004) Effects of overrun on structural and physical characteristics of ice cream. Int Dairy J 14:255–262
26. Soukoulis C, Fisk ID, Bohn T (2014) Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualization and overview of quality and storage stability. Compr Rev Food Sci Food Saf 13:627–655
27. Streit F, Delettre J, Corrieu G, Beal C (2008) Acid adaptation of Lactobacillus delbrueckii subsp. bulgaricus induces physiological responses at membrane and cytosolic levels that improves cryotolerance. J Appl Microbiol 105:1071–1080
28. VDLUFA (2003) Handbuch der landwirtschaftlichen Versuchs-und Untersuchungsmethodik, Methodenbuch Band VI-Chemische, physikalische und mikrobiologische Untersuchungsverfahren für Milch Milchprodukte und Molkereihilfsstoffe. VDLUFA-Verlag, Darmstadt