Viability of Lactobacillus acidophilus LA 5 and Bifidobacterium bifidum BB 12 in Rice Puding
Yazarlar (5)
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
Doç. Dr. Oya Irmak CEBECİ
Bursa Uludağ Üniversitesi, Türkiye
Bursa Uludağ Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) |
| Makale Alt Türü | SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale |
| Dergi Adı | Mljekarstvo |
| Dergi ISSN | 0026-704X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2010 |
| Cilt No | 60 |
| Sayı | 2 |
| Sayfalar | 135 / 144 |
| Özet |
| 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 °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. |
| Anahtar Kelimeler |
| rice pudding | viability | Lactobacillus acidophilus LA-5 | Bifidobacterium bifidum BB-12 |