Peer-Reviewed Journal Details
Mandatory Fields
Kearney, N;Meng, XC;Stanton, C;Kelly, J;Fitzgerald, GF;Ross, RP
2009
November
International Dairy Journal
Development of a spray dried probiotic yoghurt containing Lactobacillus paracasei NFBC 338
Validated
WOS: 37 ()
Optional Fields
SELECTIVE ENUMERATION SURVIVAL STRAINS STORAGE CHEESE BIFIDOBACTERIA BULGARICUS BACTERIA CULTURES POWDER
19
684
689
The aim of this study was to monitor viability of probiotic Lactobacillus paracasei NFBC 338 during: (a) two-stage yoghurt fermentation with starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, (b) following spray drying, and (c) during storage for 42 days. During the initial fermentation phase (10 h), probiotic Lactobacillus numbers increased 7-fold to 3.9 x 10(9) cfu g(-1) and these numbers were maintained during fermentation for a further 3 h in the presence of the yoghurt starters. Following spray-drying, the probiotic culture survived best, followed by S. thermophilus and L delbrueckii subsp. bulgaricus (yielding 3.4 x 10(8), 1.2 x 10(8) and 4.0 x 10(5) cfu g(-1) powder, respectively). L paracasei NFBC 338 and S. thermophilus were stable during storage at 4 degrees C and 15 degrees C (for 42 days) with viable counts exceeding 10(7) cfu g(-1), while viability of L. detbrueckii subsp. bulgaricus decreased considerably throughout storage. (C) 2009 Elsevier Ltd. All rights reserved.
OXFORD
0958-6946
10.1016/j.idairyj.2009.05.003
Grant Details