Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/24407
Title: Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding
Authors: Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0003-2225-7993
0000-0002-8482-5055
Özcan, Tülay
Yılmaz, Ersan Lütfiye
Akpınar, Bayizit Arzu
Şahin, Oya Irmak
Aydıno, Pınar
O-4644-2019
AAF-3213-2020
AAG-8194-2021
AAG-8219-2021
25926089700
35750795400
12545580300
36562689900
36175641600
Keywords: Rice pudding
Viability
Lactobacillus acidophilus LA-5
Bifidobacterium bifidum BB-12
Subsp lactis bb-12
Probiotic bacteria
Dairy desserts
Ice-cream
Sensory acceptability
Chocolate mousse
Survival
Cheese
Milk
Microorganisms
Agriculture
Bacteria (microorganisms)
Bifidobacterium bifidum
Lactobacillus acidophilus
Staphylococcus
Issue Date: Apr-2010
Publisher: Croatian Dairy Union
Citation: Özcan. T. vd. (2010). "Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding". Mljekarstvo, 60(2), 135-144.
Abstract: 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.
URI: https://hrcak.srce.hr/clanak/83898
http://hdl.handle.net/11452/24407
ISSN: 0026-704X
Appears in Collections:Scopus
Web of Science

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