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- Title
Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt.
- Authors
Ivashchenko, Olga; Khonkiv, Myroslav; Stabnikov, Viktor; Polishchuk, Galyna; Marynin, Andrii; Buniowska-Olejnik, Magdalena
- Abstract
Introduction. Products of enzymatic hydrolysis of corn starch are promising multifunctional ingredients in yogurt, but their use requires studying their influence on the vitality and activity of lactic acid bacteria, as well on some physico-chemical characteristics of the product. Materials and methods. Yoghurt with a fat content of 1% with maltodextrin, glucose, and glucose-fructose syrup in an amount of 9% in terms of dry matter were studied. The number of lactic acid bacteria cells was determined by plating on MRS solid nutrient medium, water activity was measured using a HygroLab 2 device, syneresis of clots was estimated by centrifugation, and active acidity - by the potentiometric method. Results and discussion. The influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8-14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storage. Conclusions. Adding starch-containing products to yogurt allows to activate the activity of lactic acid bacteria and improve their survival during yogurt storage.
- Subjects
YOGURT; MALTODEXTRIN; LACTIC acid bacteria; HIGH-fructose corn syrup; CORNSTARCH; STARCH; LACTOBACILLUS delbrueckii
- Publication
Ukrainian Food Journal, 2024, Vol 13, Issue 1, p162
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2024-13-1-11