Advertisement

Food Science and Biotechnology

, Volume 21, Issue 1, pp 151–157 | Cite as

Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk

  • Yasaman Sadaghdar
  • Amir Mohammad MortazavianEmail author
  • Mohammad Reza Ehsani
Research Article

Abstract

The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage (5°C). Also, changes in biochemical parameters (pH, titrable acidity, and redox potential) during fermentation as well as the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility.

Keywords

flavored fermented milk probiotic lactobacilli viability chemical change 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Ostlie HM, Treimo J, Narvhus JA. Effect of temperature on growth and metabolism of probiotic bacteria in milk. Int. Dairy J. 15: 989–997 (2005)CrossRefGoogle Scholar
  2. 2.
    Patrignani F, Burns P, Serrazanetti D, Vinderola G, Reinheimer J, Lanciotti R, Guerzoni ME. Suitability of high pressurehomogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus. J. Dairy Res. 76: 74–82 (2009)CrossRefGoogle Scholar
  3. 3.
    Vasiljevic T, Shah NP. Probiotics-from Metchnikoff to bioactives. Int. Dairy J. 18: 714–728 (2008)CrossRefGoogle Scholar
  4. 4.
    Ouwehand AC, Salminen SJ. The health effects of cultured milk products with viable and non-viable bacteria. Int. Dairy J. 8: 749–758 (1998)CrossRefGoogle Scholar
  5. 5.
    Saxelin M, Tynkkynen S, Mattila-Sandholm T, de Vos WM. Probiotic and other functional microbes: From markets to mechanisms. Curr. Opin. Biotech. 16: 204–211 (2005)CrossRefGoogle Scholar
  6. 6.
    Kos B, Suskovic J, Beganovic J, Gjuracic K, Frece J, Iannaccone C, Canganella F. Characterization of the three selected probiotic strains for the application in food industry. World J. Microb. Biot. 24: 699–707 (2008)CrossRefGoogle Scholar
  7. 7.
    Ouwehand AC, Kirjavainen PV, Shortt C, Salminen S. Probiotics: Mechanisms and established effects. Int. Dairy J. 9: 43–52 (1999)CrossRefGoogle Scholar
  8. 8.
    Birollo GA, Reinheimer JA, Vinderola CG. Viability of lactic acid micro-flora in different types of yoghurt. Food Res. Int. 33: 799–805 (2000)CrossRefGoogle Scholar
  9. 9.
    Iran National Standard for probiotic doogh; No.11324. Available from: http://www.isiri.org. Accessed Mar. 1, 2008.
  10. 10.
    Lourens-Hattingh A, Viljoen B. Yoghurt as a probiotic carrier food. Int. Dairy J. 11: 1–17 (2001)CrossRefGoogle Scholar
  11. 11.
    Sanz Y. Ecology and functional implications of the acid-adaption ability of Bifidobacterium: A way of selecting improved probiotic strains. Int. Dairy J. 17 1284–1289 (2007)CrossRefGoogle Scholar
  12. 12.
    Shah NP. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 83: 894–907 (2000)CrossRefGoogle Scholar
  13. 13.
    Vinderola CG, Costa GA, Regenhardt S, Reinheimer JA. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int. Dairy J. 12: 579–589 (2002)CrossRefGoogle Scholar
  14. 14.
    Akalin AS, Fenderya S, Akbulut N. Viability and activity of bifidobacteria in yogurt containing fructooligosaccharide during refrigerated storage. Int. J. Food Sci. Tech. 39: 613–621 (2004)CrossRefGoogle Scholar
  15. 15.
    Olivera MN, Sodini I, Remeuf F, Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties, and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 11: 935–942 (2001)CrossRefGoogle Scholar
  16. 16.
    Lauren MA, Boulenguer P. Stabilization mechanism of acid dairy drinks (ADD) inducing by pectin. Food Hydrocolloid. 17: 445–454 (2003)CrossRefGoogle Scholar
  17. 17.
    Janhoj T, Frost MB, Ipsen R. Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloid. 22: 798–806 (2008)CrossRefGoogle Scholar
  18. 18.
    Mortazavian AM, Ehsani MR, Sohrabvandi S, Reinheimer JA. MRS-bile agar: Its suitability for the enumeration of mixed probiotic cultures in cultured dairy products. Milchwissenschaft 62: 270–272 (2007)Google Scholar
  19. 19.
    Mortazavian AM, Ehsani MR, Mousavi SM, Rezaei K, Sohrabvandi S, Reimheimer JA. Effect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt. Int. J. Dairy Technol. 60: 123–127 (2007)CrossRefGoogle Scholar
  20. 20.
    Iran National Standard for plain doogh; No.2453. Available from: http://www.isiri.org. Accessed Jul. 23, 2007.
  21. 21.
    Donkor ON, Nilmini SL, Stolic P, Vasilgevic T, Shah NP. Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage. Int. Dairy J. 17: 657–667 (2007)CrossRefGoogle Scholar
  22. 22.
    Donkor ON, Henriksson A, Shah NP. Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chem. 104: 10–20 (2007)CrossRefGoogle Scholar
  23. 23.
    Saxelin M, Grenov B, Svensson U, Fonden R, Reniero R, Mattila-Sandholm T. The technology of probiotics. Trends Food Sci. Tech. 10: 387–392 (1999)CrossRefGoogle Scholar
  24. 24.
    Mortazavian AM, Khosrokhavar R, Rastgar H. Effects of dry matter standardization order on biochemical and microbiological characteristics of doogh (Iranian fermented milk drink). Ital. J. Food Sci. 22: 98–104 (2010)Google Scholar
  25. 25.
    Mortazavian AM, Ehsani MR, Mousavi AM, Reinheimer J, Emamdjomeh Z, Sohrabvandi S, Rezaei K. Preliminary investigation of combined effect of heat treatment and incubation temperature on the viability of probiotic micro-organisma in freshly made yougurt. Int. J. Dairy Tech. 59: 8–11 (2006)CrossRefGoogle Scholar
  26. 26.
    Kailaspathy K, Harmstorf I, Phillips M. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurt. LWT-Food Sci. Technol. 41: 1317–1322 (2008)CrossRefGoogle Scholar
  27. 27.
    Puupponen-Pimia R, Nohynek L, Meier C, Kahkonen M, Heinooen M, Hopia Oksman-Caldentey A. Antimicrobial properties of phenolic compounds from berries. J. Appl. Microbiol. 90: 494–507 (2001)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Yasaman Sadaghdar
    • 2
  • Amir Mohammad Mortazavian
    • 1
    Email author
  • Mohammad Reza Ehsani
    • 3
  1. 1.Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
  2. 2.Department of Food Science and Technology, Faculty of Agriculture, Science and Research BranchIslamic Azad UniversityTehranIran
  3. 3.Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural CampusUniversity of TehranKarajIran

Personalised recommendations