Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Detalhes bibliográficos
Autor(a) principal: Shori,Amal Bakr
Data de Publicação: 2022
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102002
Resumo: Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.
id SBCTA-1_0e58dee16357eb83b0da01ed2c5c574b
oai_identifier_str oai:scielo:S0101-20612022000102002
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storagebeveragesyogurtcheeseice creamBifidobacterium sppsurvivalAbstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102002Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.41520info:eu-repo/semantics/openAccessShori,Amal Bakreng2022-02-23T00:00:00Zoai:scielo:S0101-20612022000102002Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
title Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
spellingShingle Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
Shori,Amal Bakr
beverages
yogurt
cheese
ice cream
Bifidobacterium spp
survival
title_short Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
title_full Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
title_fullStr Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
title_full_unstemmed Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
title_sort Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage
author Shori,Amal Bakr
author_facet Shori,Amal Bakr
author_role author
dc.contributor.author.fl_str_mv Shori,Amal Bakr
dc.subject.por.fl_str_mv beverages
yogurt
cheese
ice cream
Bifidobacterium spp
survival
topic beverages
yogurt
cheese
ice cream
Bifidobacterium spp
survival
description Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.41520
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126335575130112

Registros relacionados