Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30715
Title: Probiotic cream: Viability of probiotic bacteria and chemical characterization
Authors: Taşkın, Mehmet Burak
Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
Uludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimleri Bölümü.
0000-0002-8482-5055
Yılmaz, Ersan Lütfiye
Özcan, Tülay
Akpınar, Beyazıt Arzu
Turan, Murat Ali
AAG-8219-2021
AAG-8194-2021
AAF-3213-2020
AAH-3054-2021
35750795400
25926089700
12545580300
16231714100
Keywords: Food science & technology
Lactobacillus-acidophilus la-5
Bifidobacterium-bifidum
Fatty-acids
Ice-cream
Yogurt
Milk
Enumeration
Carrier
Cheese
Challenges
Bacilli
Chemical properties
Fermentation
Bifidobacterium lactis
Chemical characterization
Fermentation process
Functional properties
Lactobacillus acidophilus
Lactobacillus rhamnosus
Physicochemical property
Probiotic cultures
Bacteria
Issue Date: 10-Dec-2015
Publisher: Wiley
Citation: Yılmaz, E. L. vd. (2017). ''Probiotic cream: Viability of probiotic bacteria and chemical characterization''. Journal of Food Processing and Preservation, 41(1).
Abstract: 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. Practical AplicationsCream may have the potential for use as a probiotic carrier because it provides an excellent environment for probiotic bacteria, with the added advantage of having nutritional value. There has been very limited amount of work on probiotic cream, more research is needed to improve the fermentation process, sensory acceptance, chemical properties, and other functional properties.
URI: https://doi.org/10.1111/jfpp.12797
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.12797
1745-4549
http://hdl.handle.net/11452/30715
ISSN: 0145-8892
Appears in Collections:Scopus
Web of Science

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