The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Rodrigues, D (Author) Other; Rocha Santos, TAP (Author) Other; Pereira, CI (Author) Other; Gomes, AM (Author) Other; F. Xavier Malcata (Author) Other; Freitas, AC (Author) Other

Journal

Title: LWT - Food Science and Technology

Vol. 44 No. 1

Pages: 100-108

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 48 Citations

Scopus - 64 Citations

Other information

Authenticus ID: P-002-Z3D

DOI: 10.1016/j.lwt.2010.05.021

Abstract (EN): Inulin and fructooligosaccharides were studied for their prebiotic effect upon growth/survival of probiotic bacteria and technological potential in probiotic food processing, via characterization of glycolysis, proteolysis and lipolysis in curdled milk matrices; the ultimate goal is the manufacture of synbiotic cheeses. Prebiotic compounds did not significantly affect growth/viability of all strains studied, except Lactobacillus acidophilus La-5. Proteolysis indices revealed considerable casein degradation in probiotic and synbiotic matrices inoculated with Bifidobacterium lactis B94 and Lactobacillus casei-01; lower values were achieved in those inoculated with L acidophilus La-5, yet a synbiotic effect was apparent in NPN values. Lipolysis was not extensive over storage, irrespective of matrix type; however, interesting differences in terms of the qualitative free fatty acids profile were observed. CLA isomers, and alpha-linolenic and gamma-linolenic acids were detected upon 15 d of ripening of all inoculated matrices. Principal component analysis was able to discriminate the various matrices according to degree of maturation, throughout the ripening period. Microbiological and biochemical parameters unfolded a very good technological potential, especially of B. lactis B94 and L casei-01, to produce novel types of functional dairy matrices - although extrapolation to actual cheeses should still be done with care, because e.g. syneresis was not considered.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9