عنوان المقالة:Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk
علاء كريم نعيمة | Alaa Kareem Niamah | 5385
نوع النشر
مجلة علمية
المؤلفون بالعربي
Al-Manhel, A. J. and Alaa Kareem Niamah
الملخص العربي
Four strains of the dry yeast Saccharomyces cerevisiae were obtained from different sources. The identification of yeasts was confirmed by morphological and physiological properties. Mannan extracts from yeast cell walls ranged between 25.80-34.40% of the dry weight of yeast cells. Five different concentrations of mannan extract were mixed with buffalo milk, to be used for bio-yogurt production. Probiotic starter culture contained Lactobacillus acidophilus, Bifidobacterium sp. and Streptococcus thermophilus used. After fermentation, pH values decreased to 4.6-4.8, while total acidity was 0.89-1%. The cells viability of Lactobacillus acidophilus was 6.8-7.85 Log CFU/g, 5.8-7.15 Log CFU/g of Bifidobacterium sp. and 6.74- 7.22 Log CFU/g of Streptococcus thermophilus after fermentation. At 28days (the end of the storage period), pH values decreased to 3.7-4.2, while total acidity increased to 1-1.3%, The cells viability of starter bacteria decreased with Streptococcus thermophilus being affected. Consequently mannan extract added to the yogurt increase the viability of probiotic bacteria after production.
تاريخ النشر
02/10/2017
الناشر
International Food Research Journal
رقم المجلد
24
رقم العدد
5
الصفحات
2259-2264
رابط خارجي
http://www.ifrj.upm.edu.my
الكلمات المفتاحية
Saccharomyces cerevisiae Mannan Prebiotic Bio-yogurt
رجوع