Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic

Detalhes bibliográficos
Autor(a) principal: POURBABA,Hamid
Data de Publicação: 2021
Outros Autores: ANVAR,Amir Ali, Pourahmad,Rezvan, AHARI,Hamed
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=S0101-20612021000100254
Resumo: Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction between probiotics and lactulose reduced pH to 4.5 in the first week and slightly decreased on day 14 (4.35). The syneresis value was decreased by increasing the lactulose dose. The interaction could not remarkably increase probiotic survival; the greatest and lowest values were 7.18 and 7.81 log CFU/mL, respectively. The greatest and the lowest lactic acid value was 2.77 and 1.47 g/100 mL, respectively, in kefirs supplemented with L. acidophilus LA-5 and L. acidophilus LA-5+ L. paracasei 431+ B. lactis BB-12. A 4-fold increase in the acetic acid value (0.592 g/100 mL) was observed in kefirs supplemented with B. lactis BB-12 along with L. acidophilus LA-5 and L. paracasei 431 (G12). It is concluded that adding 5% lactulose along with L. acidophilus LA-5+ L. paracasei 431 to kefir could valuably increase the CLA value (3.51-8.07 ppm) and give it more acceptability of flavor, odor, and syneresis.
id SBCTA-1_81c252a7396ae58970ddc0a2b9cdbf1f
oai_identifier_str oai:scielo:S0101-20612021000100254
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotickefirLactobacillus acidophilusLactobacillus paracaseiBifidobacterium lactislactuloseconjugated linoleic acidAbstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction between probiotics and lactulose reduced pH to 4.5 in the first week and slightly decreased on day 14 (4.35). The syneresis value was decreased by increasing the lactulose dose. The interaction could not remarkably increase probiotic survival; the greatest and lowest values were 7.18 and 7.81 log CFU/mL, respectively. The greatest and the lowest lactic acid value was 2.77 and 1.47 g/100 mL, respectively, in kefirs supplemented with L. acidophilus LA-5 and L. acidophilus LA-5+ L. paracasei 431+ B. lactis BB-12. A 4-fold increase in the acetic acid value (0.592 g/100 mL) was observed in kefirs supplemented with B. lactis BB-12 along with L. acidophilus LA-5 and L. paracasei 431 (G12). It is concluded that adding 5% lactulose along with L. acidophilus LA-5+ L. paracasei 431 to kefir could valuably increase the CLA value (3.51-8.07 ppm) and give it more acceptability of flavor, odor, and syneresis.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100254Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.61520info:eu-repo/semantics/openAccessPOURBABA,HamidANVAR,Amir AliPourahmad,RezvanAHARI,Hamedeng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100254Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
title Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
spellingShingle Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
POURBABA,Hamid
kefir
Lactobacillus acidophilus
Lactobacillus paracasei
Bifidobacterium lactis
lactulose
conjugated linoleic acid
title_short Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
title_full Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
title_fullStr Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
title_full_unstemmed Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
title_sort Increase in conjugated linoleic acid content and improvement in microbial and physicochemical properties of a novel kefir stored at refrigerated temperature using complementary probiotics and prebiotic
author POURBABA,Hamid
author_facet POURBABA,Hamid
ANVAR,Amir Ali
Pourahmad,Rezvan
AHARI,Hamed
author_role author
author2 ANVAR,Amir Ali
Pourahmad,Rezvan
AHARI,Hamed
author2_role author
author
author
dc.contributor.author.fl_str_mv POURBABA,Hamid
ANVAR,Amir Ali
Pourahmad,Rezvan
AHARI,Hamed
dc.subject.por.fl_str_mv kefir
Lactobacillus acidophilus
Lactobacillus paracasei
Bifidobacterium lactis
lactulose
conjugated linoleic acid
topic kefir
Lactobacillus acidophilus
Lactobacillus paracasei
Bifidobacterium lactis
lactulose
conjugated linoleic acid
description Abstract The present study was aimed to determine the effects of Lactobacillus acidophilus LA-5, L. paracasei 431, and Bifidobacterium lactis BB-12 with lactulose on values of conjugated linoleic acid (CLA) and microbial, physicochemical, and sensory properties of a novel kefir. Thirteen groups were evaluated on days 1, 7, and 14 at 4 oC. The interaction between probiotics and lactulose reduced pH to 4.5 in the first week and slightly decreased on day 14 (4.35). The syneresis value was decreased by increasing the lactulose dose. The interaction could not remarkably increase probiotic survival; the greatest and lowest values were 7.18 and 7.81 log CFU/mL, respectively. The greatest and the lowest lactic acid value was 2.77 and 1.47 g/100 mL, respectively, in kefirs supplemented with L. acidophilus LA-5 and L. acidophilus LA-5+ L. paracasei 431+ B. lactis BB-12. A 4-fold increase in the acetic acid value (0.592 g/100 mL) was observed in kefirs supplemented with B. lactis BB-12 along with L. acidophilus LA-5 and L. paracasei 431 (G12). It is concluded that adding 5% lactulose along with L. acidophilus LA-5+ L. paracasei 431 to kefir could valuably increase the CLA value (3.51-8.07 ppm) and give it more acceptability of flavor, odor, and syneresis.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01
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=S0101-20612021000100254
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100254
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.61520
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.41 n.1 2021
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_ 1752126329372803072