Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in Rice Pudding

Özcan T., Yılmaz Ersan L., Akpınar Bayizit A., Sahin O. I., Aydınol Sönmez P.

MLJEKARSTVO, cilt.60, sa.2, ss.135-144, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60 Sayı: 2
  • Basım Tarihi: 2010
  • Dergi Adı: MLJEKARSTVO
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.135-144
  • Anahtar Kelimeler: rice pudding, viability, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-12, SUBSP LACTIS BB-12, PROBIOTIC BACTERIA, SENSORY ACCEPTABILITY, SURVIVAL, CHEESE, MILK, MICROORGANISMS, ENUMERATION, STABILITY, STRAINS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4 +/- 1 degrees C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic micro-organisms, with sufficient viability and acceptable sensory characteristics.