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INFLUENCE DE CERTAINES SOURCES DE NUTRIMENTS ET DE FACTEURS DE CROISSANCE SUR LA VIABILITE DES BIFIDOBACTERIES


BARASCU ELENA
UNIVERSITÉ «VALAHIA» TARGOVISTE, DÉPARTEMENT D’INGÉNIERIE DES PRODUITS ALIMENTAIRES, 18-24 RUE UNIRII, TARGOVISTE, ROUMANIE, E-MAIL: ELBARASCU72@MAIL.COM

Issue:

SCSCC6, Volume VII, No. 4

Section:

Volume VII, No. 4 (2006)

Abstract:

In this paper, the influence of the yeast extract and wheat germs on viability of bifidobacteria in fermented milk in 19 days at 3-4 °C has been studied, in order to use the results in the technology of probiotic dairy products. The survival of bifidobacteria was better in fermented milk with yeast extract and wheat germs than in fermented milk without these ingredients, the population of bifidobacteria remaining higher than 109 cfu/cm3 in those m19 days of the experiment. Consequently, the yeast extract and the wheat germs have improved both the growth rate of bifidobacteria, the populations of bifidobacteria from the fermented milk being higher than 109 cfu/cm3 and the rate of survival of bifidobacteria in fermented milk. Furthermore, the yeast extract and wheat germs have contributed to the improvement of the nsensory attributes of the fermented milk with bifidobacteria, offering to the product a very pleasant cream color and an interesting taste of cake with nfermented milk.

Keywords:

probiotic, bifidobacteria, yeast extract, wheat germs, viability.

Code [ID]:

CSCC6200607V04S01A0001 [0001579]

Full paper:

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