Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12

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BUDAK Ş., AKAL DEMİRDÖĞEN H. C., Buran I., Yetisemiyen A.

JOURNAL OF DAIRY SCIENCE, cilt.102, sa.8, ss.6901-6913, 2019 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102 Sayı: 8
  • Basım Tarihi: 2019
  • Doi Numarası: 10.3168/jds.2019-16479
  • Dergi Adı: JOURNAL OF DAIRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.6901-6913
  • Anahtar Kelimeler: synbiotic, inulin, polymerization degree, L. acidophilus La-5, B. animalis Bb-12, PROBIOTIC CHEDDAR CHEESE, STREPTOCOCCUS-THERMOPHILUS, PHYSICOCHEMICAL PROPERTIES, FLOW BEHAVIOR, YOGURT, SURVIVAL, VIABILITY, PARACASEI, BACTERIA, QUALITY
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and B. animalis Bb-12, along with inulin having different DP as prebiotic, and the effects of high-DP (DP >= 23) and low-DP (DP <= 10) inulin on fermented milk, were determined. The viability of both strains increased when they were used with inulin having any DP. The addition of inulin increased the consistency index of all samples. During storage, we observed an increase in lactic and acetic acid contents of samples in which high-DP inulin was used, for both strains of bacteria. Of the combinations we tested, the sample produced with L. acidophilus La-5 and high-DP inulin demonstrated the highest rheological and sensory performance as well as the best viability of probiotics.