EFFECT OF FUNCTIONAL FIBER ON VIABILITY OF LACTIC ACID BACTERIA AND BIFIDOBACTERIA DURING STORAGE
DOI :
https://doi.org/10.15673/2073-8684.29/2014.33526Mots-clés :
gum arabic, oligofructose, lactic acid bacteria, bifidobacteria, vitalityRésumé
The present work shows the influence of gum arabic (Nexira,France) and oligofructose(Orafti®P95, Belgium) on the growth and viability of starter cultures of lactic acid bacteria and bifidobacteria (Christian Hansen, Denmark) used for the production of dairy products. In the presence of gum arabic at concentrations of 3.1 % after 1day of storage the amount of L. acidophilus averaged 5,0х108CFU/ml, S. salivarius subsp. Thermophilus – 4,7х108CFU/ml (for both starters), L. delbrueckii subsp. bulgaricus – 4,0х108CFU/ml, Bifidobacterium animalis subsp. lactis –2,5х108CFU/ml. After addition of 2 % oligofructose L. acidophilus (4,6h108 CFU/ml), S. salivarius subsp. thermophilus (4,6х108CFU/ml), L. delbrueckii subsp. bulgaricus (4,0х108CFU/ml) has been shown and at 3%of the prebiotic – a slight growth stimulation of Bifidobacterium animalis subsp.lactis (4,4х108CFU/ml) was observed. Degree of induced syneresis depended on both the concentration of the prebiotic and the starter. Decrease of induced syneresis 1.5 time sat the end of storage in the case of yogurt ABT-1 was observed by adding1 % gum arabic and 2 % of oligofructose, and in the case of yogurt YC-X 11 – by adding 1 % gum arabic and 1% oligofructose. At presence of gum arabic the titratable acidity of the yogurt was in the normal range but significantly lower than the control one. In contrast to control acidity, its performance just slightly decreased during storage. By adding prebiotics active acidity of yogurt ABT-1 and YC-X11 differed slightly from 4,03 ± 0,02 to 4,24 ± 0,00 on the first day of storage of yogurt, and from 3,90 ± 0,00 to 4,07± 0,02 – on the 21st day of storage. It is shown that gum arabic and oligofructose increase water holding capacity (WHC) of dairy product throughout the period of storage: on the first day of storageWHC was from7 2,33±0,52 to 73,33±1,03 % with the addition of gum arabic, from72,67±0.52 to77,33±0,52 % with the addition of oligofructose, whereas in the control WHC was 64,00±0,00 to 65,67±0,52 %. At the end of the shelf life WHC of yogurt with gum arabic was from 69,00±0,00 to 73,67±0,52 %, with oligofructose – 66,67±0,52 to 75,33±0,52 %, in control – 56,67±0,52 to 59,33±0,52 %. According to the given results, these prebiotics can be recommended as growth promoters for the probiotic cultures studied.
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