The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices
By D. Rodrigues, Teresa A. P. Rocha-Santos, C. Pereira, André Gomes, F. Xavier Malcata, A. Freitas. 2011
97 citations recorded by the source corpus.
Abstract Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei- 01; lower values were achieved in those inoculated with L. acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and α-linolenic and γ−linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L. casei -01, to produce novel types of functional dairy matrices – although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/8a07b662fafdc2c9f064ec1d8cb0429cb2be1073
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Citations in the corpus
- Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Streptococcus thermophilus: The inulin effect (2012, background): “On the other hand, the concentration of acetic acid in St–Bl (1.2±0.0 g/L) was less than 20% of that in Bl, likely due to a slight inhibition of the heterofermentative features of B. lactis like that proposed by Rodrigues et al. (2011).”
- Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “pectin [103], inulin [104] and other ingredients were”