We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effet du jus de cladodes d'Opuntia ficus indica sur la fermentation du lait et la croissance des bactéries lactiques et probiotiques.
- Authors
HADJ SADOK, T.; AID, F.; DOUMANDJI, A.; BELLAL, M.
- Abstract
Juice of opuntia ficus indica young cladodes whose composition emphasize an interesting content in polyphenols, fibers and vitamins can justify its use as additive in yoghurt. In the same time, It stimulates the growth of lactic bacteria while fermentation . The growth kinetic showed that in presence of 20% juice, the Streptococcus thermophilus reached within 6h of incubation 182.5.107UFC/ml representing an increasing higher than 20% compared to the control without juice 126.107UFC/ml, the effect is highly significant at 5% threshold .The Lactobacillus delbrueckii ssp. Bulgaricus growth reached an increasing higher than 100% in presence of juice compared to the control with respectively 440.50.103UFC/ml and 223.50.103UFC/ml. This growth is accompanied with a significant effect on the milk (white mass) acidification kinetic (P<0.05) within 6 hours. Regarding the Bifidobacterium longum, their growth and survival is less influenced by the juice, but the difference is still significant within 6 h (P<0.05) with 3.14, 107 compared to the control 2.20.107(so be it more than 30%). Nutrients of which sugars, amino-acids and mucilage brought by the juice had a significant effect on the growth kinetic and bacteria survival. Decreasing of the juice reducing sugars rate and of the mucilage solution in presence of lactic bacteria , confirm their metabolisation and their influence on growth in spite of the presence of polyphenols and other secondary substances. In presence of lactic bacteria and probiotics*, the juice reducing sugars rate decreases in a significant way (P<0.05) within 6 hours, so be it 36%. Addition of lactic bacteria to a solution of mucilage at 10% (p /v) showed a decrease of reducing sugars rate from 0.86 to 0.39 g/100 g DM in 6 hours, thus a decrease of 55% indicating a contribution of mucilage in the growth of lactic bacteria. Therefore, the observed growth is related to the juice sugars and in particular to the mucilage which behave as prebiotics. In presence of each of the isolated lactic bacteria, the juice has had as effect the Lactobacillus delbrueckii ssp. Bulgaricus and Bifidobacterium longum slowing down growth, but had a stimulating influence on Streptococcus thermophilus and Bifidobacterium infantis if compared to the control..
- Publication
Nature & Technology / Nature & Technologie, 2014, Vol 11, p17
- ISSN
1112-9778
- Publication type
Article