Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages
T. Ozcan, L. Yilmaz-Ersan, A. Akpinar-Bayizit, B. Delikanli, and A. Barat
Department of Food Engineering, Faculty of Agriculture, Uludag University, Bursa, Turkey
Abstract—In this study fruit based (apple and bluberry) fermented dairy beverages were made with L. acidophilus and L. rhamnosus. Viability of probiotic bacteria and sensory analysis were determined. The type of fruit and probiotic bacteria used were significantly effective on microbiological and sensory properties of fermented beverage (p<0.01). The growth proportion index (GPI) of L. rhamnosus was significantly higher than L. acidophilus in all samples during storage. In this study, both Lactobacillus strains showed good probiotic viability (>7 log cfu g-1) and remain at this satisfactory viability levels even after 28 days of storage. All the products were evaluated with high sensory scores.
Index Terms—dairy beverage, prozbiotic, lactobacillus spp.
Cite: T. Ozcan, L. Yilmaz-Ersan, A. Akpinar-Bayizit, B. Delikanli, and A. Barat, "Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages," International Journal of Food Engineering, Vol. 1, No. 1, pp. 44-49, June 2015. doi: 10.18178/ijfe.1.1.44-49
Cite: T. Ozcan, L. Yilmaz-Ersan, A. Akpinar-Bayizit, B. Delikanli, and A. Barat, "Survival of Lactobacillus Spp. in Fruit Based Fermented Dairy Beverages," International Journal of Food Engineering, Vol. 1, No. 1, pp. 44-49, June 2015. doi: 10.18178/ijfe.1.1.44-49
Array