Bifidobacterium activation in technologies of health-improving mayonnaise




health-improving mayonnaise, bifidobacteria, activation, number of viable cells, fermentation, acidity


One of the key areas of oil and fat industry today is to develop a range of fat emulsion products that provide good health. Emulsion fat mayonnaise type products deserve special attention among the products of oil and fat industry with the health-improving properties.

Guidelines for the production of health-improving mayonnaise enriched with bifidobacteria, in the scientific literature aren’t available. Mayonnaise is an unfavorable environment for the development and preservation of bacteria of the genus Bifidobacterium, because product characterized by low acidity, the presence of dissolved oxygen, contains no bifidobacteria growth promoters and persists for a long time (90 days) at low temperatures – (4±2) °C. Therefore research to study the possibility of use activated bifidobacteria in technology of mayonnaise with probiotic properties is relevant and timely.

It was investigated an activation process of adapted monocultures B. animalis Bb-12, mixed cultures 03 B. bifidum BB + B. longum BL 03 + B. adolescentis BA 03 and mixed cultures of B. bifidum BB 03 + B. longum BL 03 + B. breve BR 03 in whey cheese, enriched with fructose. Activation parameters of monocultures and mixed cultures of bifidobacteria in cheese whey (temperature 36-38 °C, duration of 8 and 12 hours correspondingly) are proved, the number of viable bifidobacteria cells after activation and amount of lactic acid accumulated by them in the fermentation is defined. The recommendations on the mass fraction of serum enriched with activated bifidobacteria in mayonnaise recipes with probiotic properties are given.

Author Biographies

Тетяна Валентинівна Маковська, Odessa National Academy of Food Technologies, str. Kanatna, 112, Odessa, Ukraine, 65039


Department of dairy technology and technology of fats and perfume-cosmetic products

Наталія Андріївна Ткаченко, Odessa National Academy of Food Technologies, str. Kanatna, 112, Odessa, Ukraine, 65039

Doctor of Technical Sciences, Professor

Department of dairy technology and technology of fats and perfume-cosmetic products



  1. Henry, C. J. (2010, July). Functional foods. European Journal of Clinical Nutrition, Vol. 64, № 7, 657–659. doi:10.1038/ejcn.2010.101
  2. Shenderov, B. A. (2008). Funktsional'noe pitanie i ego rol' v profilaktike metabolicheskogo sindroma. Moscow: DeLi print, 319.
  3. Granato, D., Branco, G. F., Nazzaro, F., Cruz, A. G., Faria, J. A. F. (2010). Functional foods and nondairy probiotic food development: trends, concepts and products. Comprehensive Reviews in Food Science and Food Safety, Vol. 9, 3, 292–302. doi: 10.1111/j.1541-4337.2010.00110.x
  4. Al'mahova, G. K. et al. (2014). Produkty funktsional'nogo naznacheniia. Molodoi uchenyi, 12, 62–65.
  5. Lukin, A. A., Pirozhinskii, S. G. (2013). Perspektivy sozdaniia rastitel'nyh masel funktsional'nogo naznacheniia. Molodoi uchenyi, 9, 57–59.
  6. Berestova, A. V., Ziniuhin, G. B., Mezhueva, L. V. (2014). Osobennosti tehnologii pishchevyh maslozhirovyh emul'sii funktsional'nogo naznacheniia. Vestnik OGU, 1 (162), 150–155.
  7. Ezanno, H., Beauchamp, E., Catheline, D., Legrand, P., Rioux, V. (2014, October 29). Beneficial impact of a mix of dairy fat with rapeseed oil on n-6 and n-3 PUFA metabolism in the rat: A small enrichment in dietary alpha-linolenic acid greatly increases its conversion to DHA in the liver. European Journal of Lipid Science and Technology, Vol. 117, № 3, 281–290. doi:10.1002/ejlt.201400304
  8. Didukh, N. A., Chaharovskyi, O. P., Lysohor, T. A. (2008). Zakvashuvalni kompozytsii dlia vyrobnytstva molochnykh produktiv funktsionalnoho pryznachennia. Odesa: Polihraf, 236.
  9. Grover, S., Rashmi, H. M., Srivastava, A. K., Batish, V. K. (2012). Probiotics for human health – new innovations and emerging trends. Gut Pathogens, Vol. 4, № 1, 1–15. doi:10.1186/1757-4749-4-15
  10. Azizi, A., Homayouni, A., Payahoo, L. (2012, May 1). Effects of Probiotics on Lipid Profile: A Review. American Journal of Food Technology, Vol. 7, № 5, 251–265. doi:10.3923/ajft.2012.251.265
  11. Biavati, B., Bottazzi, V., Morelli, L. (2001). Probiotics and Bifidobacteria. Novara (Italy): MOFIN ALCE, 79.
  12. Shah, N. P. (1997). Bifidobacteria: Characteristics and potential for application in fermented milk products. Milchwissenschaft, Vol. 52, 1, 16–20.
  13. Ozyurt, V. H., Ötles, S. (2014, December 30). Properties of probiotics and encapsulated probiotics in food. Acta Scientiarum Polonorum Technologia Alimentaria, Vol. 13, № 4, 413–424. doi:10.17306/j.afs.2014.4.8
  14. Bevilacqua, A., Cagnazzo, M. T., Caldarola, C. et al. (2012). Bifidobacteria as potential functional starter cultures: a case study by MSc students in Food Science and Technology (University of Foggia, Southern Italy). Food and Nutrition Sciences, Vol. 3, № 1, 55–63. doi:10.4236/fns.2012.31010
  15. Nechaev, A. P., Kochetkova, A. A., Nesterova, I. N. (2000). Maionezy. St. Petersburg: Giord, 80.



How to Cite

Маковська, Т. В., & Ткаченко, Н. А. (2015). Bifidobacterium activation in technologies of health-improving mayonnaise. Technology Audit and Production Reserves, 6(4(26), 40–44.



Technologies of food, light and chemical industry