Author/Authors
barat, abdullah uludağ üniversitesi - ziraat fakültesi - gıda mühendisliği bölümü, Bursa, turkey , özcan, tülay uludağ üniversitesi - ziraat fakültesi - gıda mühendisliği bölümü, Bursa, turkey
Title Of Article
The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage
شماره ركورد
23221
Abstract
in this study, four different probiotic fermented milk beverages namely as control (K), fermented milk beverage with black mulberry (DFİ), probiotic fermented milk beverage with red grape (UFİ) and probiotic fermented milk beverage with cornelian cherry (KFİ) were produced. Milks used in production were inoculated with starter culture containing Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis and incubated. The viable cell counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus and B. lactis were detected within the recommended bio-therapeutic level ( 10^6 log cfu mL^-1) as a result of the potential prebiotic effect of components present in fruit-based probiotic fermented milk beverages (p 0.01). The value of total antioxidant capacity in KFI samples found higher due to the high levels of ascorbic acid and total phenolic compounds. Therefore, fruit-based fermented drinks could be an alternative dairy product for the delivery of probiotic bacteria.
From Page
259
NaturalLanguageKeyword
Probiotic , fruit , fermented beverage
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
To Page
267
JournalTitle
The Journal Of Ege University Faculty Of Agriculture
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