Probiotic Cream: Viability of Probiotic Bacteria and Chemical Characterization

YILMAZ ERSAN L., ÖZCAN T., AKPINAR BAYİZİT A., TURAN M. A., TAŞKIN M. B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.41, sa.1, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1111/jfpp.12797
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The aim of this work was to investigate the effect of probiotic cultures on the chemical properties of cream. Cream was produced with no addition of cultures (non-probiotic), or supplemented with Bifidobacterium lactis (BL), Lactobacillus acidophilus (LA), or Lactobacillus rhamnosus (LR). All chemical characterization were affected by the probiotic bacteria strain in the cream. Although the viability of the probiotic bacteria declined throughout the 22 day-storage, the shelf life study showed that cultures retained counts higher than 6 log cfu g(-1), which constitutes a good vehicle for delivering probiotic bacteria. This work has shown that the chemical properties of cream are influenced by the starter culture type. More research is needed to evaluate the unique microbological and physico-chemical properties of cream supplemented with probiotic bacteria.