Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices


Barat A., ÖZCAN T.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.71, pp.120-129, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 71
  • Publication Date: 2018
  • Doi Number: 10.1111/1471-0307.12391
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.120-129
  • Keywords: Probiotic, Fruit, Fermented milk, LACTIC-ACID BACTERIA, STREPTOCOCCUS-THERMOPHILUS, INCUBATION-TEMPERATURE, SENSORY PROPERTIES, DAIRY BEVERAGES, PETIT SUISSE, YOGURT, PRODUCTS, SURVIVAL, VIABILITY
  • Bursa Uludag University Affiliated: Yes

Abstract

In this study, probiotic fermented milk beverages with black mulberry (MFM), red grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis were detected within the recommended biotherapeutic levels (>10(6) log cfu/mL) as a measure of the potential prebiotic effects of the components present in fruit-based probiotic fermented milk. Variations in the pH, the syneresis and the colour values of the different milks were determined to be significantly different (P<0.01). The value of the total antioxidant capacity in CFM samples was higher due to the high levels of ascorbic acid and total phenolic compounds. GFM samples had a more favourable taste than the other milks, despite similar overall sensory scores for all the fruit-based fermented milks. We concluded the probiotic fermented milk drinks produced with black mulberry, red grape and cornelian cherry had high levels of probiotic bacteria and maintained their therapeutic activity during storage. Therefore, fermented milks incorporated with fruit matrices may be an alternative dairy product to deliver probiotic bacteria.