Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages
Makaleler > Tam Makale · 2012
Yazarlar: Oktay YERLİKAYA, Asli AKPINAR, F. Artemis TORUNOGLU, Özer KINIK, NECATİ AKBULUT, Harun Raşit UYSAL
AGRO FOOD INDUSTRY HI-TECH, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2012, cilt 23, ss 1-6
Özet
This research examined that using of polydextrose (1 percent), inulin (1 percent) and oligofructose (1 percent) combination effected on growth and activity of probiotic bacteria in whey beverages. The reconstituted whey was prepared as 9 percent total solids and was pasteurized at 65 degrees C for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk at different rates (0, 50, 70, 100 percent whey) and these mixtures were inoculated with three types of commercial probiotic culture; 3 percent culture (1:1:1) Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis Bb-12 and Streptococcus thermophilus St-36. It was seen that growth of Bifidobacterium lactis Bb-12 was not influenced by addition of prebiotics in whey and milk beverages significantly negatively during 21 days of cold storage (at 4 degrees C), but other probiotic species were influenced. When the whey beverages were compared with and without prebiotic addition, we noticed that whey beverages enriched with prebiotics had slightly higher bacteria viability during fermentation and storage. More research is needed using other probiotic bacteria production of fermented whey drinks.