Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization

Journal of Food Processing and Preservation

Volumn 41, Issue 1, 2017, Pages

  Yilmaz Ersan, Lutfiye ^a   Ozcan, Tulay ^a   Akpinar Bayizit, Arzu ^a   Turan, Murat Ali ^a   Taskin, Mehmet Burak ^b  

^a ULUDAG UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; CHEMICAL PROPERTIES; FERMENTATION;

BIFIDOBACTERIUM LACTIS; CHEMICAL CHARACTERIZATION; FERMENTATION PROCESS; FUNCTIONAL PROPERTIES; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS RHAMNOSUS; PHYSICOCHEMICAL PROPERTY; PROBIOTIC CULTURES;

BACTERIA;

EID: 85011552240     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12797     Document Type: Article

References (43)

1. Aboulfazli, F., Baba, A.S. and Misran, M. 2015. Effects of fermentation by Bifidobacterium bifidum on the rheogoly and physical properties of ice cream mixws made with cow and vegetable milks. Int. J. Food Sci. Technol. 50, 942–949.
2. Ahmadi, E., Mortazavian, A.M., Fazeli, M.R., Ezzatpanah, H. and Mohammadi, R. 2012. The effects of inoculant variables on the physicochemical and organoleptic properties of Doogh. Int. J. Dairy Technol. 65, 274–281.
3. Alamprese, C., Foschino, R., Rossi, M., Pompei, C. and Corti, S. 2005. Effects of Lactobacillus rhamnosus GG addition in ice cream. Int. J. Dairy Technol. 58, 200–206.
4. Alves, L.L., Richards, N.S.P.S., Mariutti, L.R.B.G., Nogueira, C. and Bragagnolo, N. 2011. Inulin and probiotic concentration effects on fatty and linoleic conjugated acids in cream cheeses. Eur. Food Res. Technol. 233, 667–675.
5. Alves, L.L., Richards, N.S.P.S., Mattanna, P., Andrade, D.F., Rezer, A.P.S., Milani, L.I.G., Cruz, A.G. and Faria, J.A.F. 2013. Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin. Int. J. Dairy Technol. 66, 63–69.
6. Blanchette, L., Roy, Q., Belanger, G. and Guthier, S. 1996. Production of cottage cheese using dressing fermented by Bifidobacteria. J. Dairy Sci. 79, 8–15.
7. Bogsan, C. S. B., Florence, A.C.R., Perina, N., Barbuti, R.C., Navarro-Rodriguez, T., Eisig, J.N. and Oliveira, M.N. 2011. Probiotics intake and metabolic syndrome: A proposal. Trends Food Sci. Tech. 22, 457–464.
8. Born, B. 2006. Cultured/Sour Cream, In Manufacturing Yogurt and Fermented Milks (Ramesh C. Chandan, ed.) pp. 285–293, Blackwell Publishing, USA.
9. Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. and Reinheimer, J.A. 2004. Incorporation of Bifidobacteria into cheeses: Challenges and rewards. Int. Dairy J. 14, 375–387.
10. Champagne, C.P., Gardner, N.J.C. and Roy, D. 2005. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr. 45, 61–84.
11. Charteris, W.P., Kelly, P.M., Morelli, L. and Collins, J.K. 1998. Antibiotic susceptibility of potentially probiotic Lactobacillus species. J. Food Protect. 61, 1636–1643.
12. Che Othman, S.F., Noor Aziah, A.A. and Ahmad, R. 2012. Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih. Int. Food Res. J. 19, 1687–1697.
13. Corréa, S.B.M., Castro, I.A. and Saad, S.M.I. 2008. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. Int. J. Food Sci.Tech. 43, 1560–1568.
14. Cruz, A.G., Cadena, R.S., Castro, W.F., Esmerino, E.A., Rodrigues, J.B., Gaze, L., Faria, J.A.F., Deliza, R. and Bolin, H.M.A. 2013. Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Res. Int. 54, 601–610.
15. Das, U.N. 2002. Essential fatty acids as possible enhancers of the benficial actions of probitoics. Nutr. 18, 786–789.
16. DE Castro, F.P., Cunha, T.M., Barreto, P.L.M., Camboni, R.D.M. and Prudêncio, E.S. 2008. Effect of oligofructose incorporation on the properties of fermented probiotic lactic beverages. Int. J. Dairy Tech. 62, 68–74.
17. Domagala, J., Sady, M., Najgebauer-Lejko, D., Czernicka, M. and Wieteska, I. 2009. The content of conjugated linoleic acid (CLA) in cream fermented using different starter cultures. Biotech. Anim. Husbandry 25, 745–751.
18. Ekinci, F.Y., Okur, O.D., Ertekin, B. and Guzel-Seydim, Z. 2008. Effects of probiotic bacteria and oils on fatty acid profiles of cultured cream. Eur. J. Lipid Sci.Technol. 110, 216–224.
19. Florence, A.C.R., Oliveira, R.P.S., Silva, R.C., Soares, F.A.S.M., Gioielli, L.A. and Oliveira, M.N. 2012. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT – Food Sci.Technol. 49, 89–95.
20. Ghasempour, Z., Alizadeh, M. and Bari, M.R. 2012. Optimisation of probiotic yoghurt production containing Zedo gum. Int. J.Dairy Technol. 65, 118–125.
21. Goldberg, I. 2012. Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals. Springer Science & Business Media, p 571.
22. Grosso, N.R., Nepote, V. and Guzman, C.A. 2000. Chemical composition of some wild peanut species (Arachis L.) seeds. J. Agr. Food Chem. 48, 806–809.
23. Hassan, A.A., Aly, M.M.A. and El-Hadidie, T. 2012. Production of cereal-based probiotic beverages. World Appl. Sci. J. 19, 1367–1380.
24. Hughes, J.B. and Hoover, D.G. 1991. Bifidobacteria: Their potential for use in American dairy products. Food Tech. 45, 74–83.
25. Karimi, R., Mortazavian, A.M. and Da Cruz, A.G. 2011. Viability of probiotic microorganisms in cheese during production and storage: A review. Dairy Sci. Technol. 91, 283–308.
26. Krystallis, A., Vassallo, M., Chryssohoidis, G. and Perrea, T. 2008. Societal and individualistic drivers as predictors of organic purchasing revealed through a portrait value questionnaire (PVQ) based inventory. J. Consum. Behav. 7, 164–187.
27. Lourens-Hattingh, A. and Viljoen, B.C. 2001. Yogurt as probiotic carrier food. Int. Dairy J. 11, 1–17.
28. Mellentin, J. and Heasman, M. 2015. The Functional Foods Revolution, p 334, Taylor and Francis, London, UK.
29. Navarro-Alarcón, M., Cabrera-Vigue, C., Ruiz-López, M.D., Olalla, M., Artacho, R., Giménez, R., Quintana, V. and Bergillos, T. 2011. Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture. Food Chem. 129, 1126–113.
30. Noziére, P., Graulet, B., Lucas, A., Martin, B., Groiler, P. and Doreau, M. 2006. Carotenoids for ruminants: From forages to dairy products. Anim. Feed Sci. Technol. 131, 418–450.
31. Oliveira, M.N., Sodini, I., Remeuf, F. and Corrieu, G. 2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 11, 935–942.
32. Olszewska, M., Staniewski, B. and Laniewska-Trokenheim, L. 2012. Cell Viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques. Czech J. Food Sci. 30, 421–428.
33. Ozcan, T., Yilmaz- Ersan, L., Akpinar Bayazit, A., Sahin, O.I. and Aydinol, P. 2010. Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding. Mljekarstvo 60, 135–144.
34. Paseephol, T. and Sherkat, F. 2009. Probiotic stability of yoghurts containing Juerusalem artichoke inulins during refrigerated storage. J. Func. Food 1, 311–318.
35. Ranadheera, C.S., Evans, C.A., Adams, M.C. and Baines, S.K. 2013. Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Ruminant Res. 112, 174–180.
36. Roy, D. 2001. Media for the isolation and enumeration of Bifidobacteria in dairy products. Int. J. Food Microbiol. 69, 167–182.
37. Senaka Ranadheera, C., Evans, C.A., Adams, M.C. and Baines, S.K. 2013. Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality. Small Ruminant Res. 112, 174–180.
38. Shah, N.P. 2000. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83, 894–907.
39. Sharma, V. and Mishra, H.N. 2013. Fermentation of vegetable juice mixture by probiotic lactic acid bacteria. Nutrafoods 12, 17–22.
40. Siegrist, M., Satmpfli, N. and Kastenholz, H. 2008. Consumers' willingness to buy functional foods. The influence of carrier, benefit and trust. Appetite 51, 526–529.
41. Soukoulis, C., Yonekura, L., Gan, H.H., Behboudi-Jobbehdar, S., Parmenter, C. and Fisk, I. 2014. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocolloids 39, 231–242.
42. Vinderola, C.G. and Reinheimer, J.A. 1999. Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. Int. Dairy J. 9, 497–505.
43. Yilmaz-Ersan, L. 2013. Fatty acid composition of cream fermented by probiotic bacteria. Mljekarstvo 63, 132–139.