Title Probiotinių mikroorganizmų įtaka pieno rūgšties izomerų kiekiui jogurte /
Another Title Impact of probiotic cultures on the amount of lactic acid isomers in yoghurt.
Another Title Влияние пробиотических микроорганизмов на количество изомеров молочной кислоты в йогурте.
Authors Garmienė, G ; Kulikauskienė, M ; Saikauskienė, V
Full Text Download
Is Part of Maisto chemija ir technologija = Food chemistry and technology.. Kaunas : KTU Maisto institutas. 2005, t. 39, Nr. 1, p. 12-15.. ISSN 1392-0227
Keywords [eng] D(–)-isomers of lactic acid ; L(+)-isomers of lactic acid ; yoghurt ; probiotic cultures ; enzymatic analysis
Abstract [eng] The amount of lactic acid isomers was studied using the enzymatic method. By combining the mixtures of the mandatory lactic acid bacteria (Lactobacillus delbrueckii subsp. Bulgaricus Lb-12 and Streptococcus thermophilus TH-4) together with probiotic cultures (Bifidobacterium Bb-12, Bb-46, Lactobacillus acidophilus La-5, Lactobacillus casei subsp. casei 01) and by increasing the relative amount of S. thermophilus in the total mass of the mandatory yoghurt cultures it is possible not only to supply the product with the desired qualities but also to reduce the amount of D(–)-lactic acid isomer. Of all the probiotics used the highest impact on the decrease of the amount of D(–)-lactic acid isomer was exerted by Lb. casei subsp. casei. In yoghurt containing this probiotic the smallest amount of D(–)-lactic acid isomer was 0.043 g in 100 g of the product. The addition of prebiotics such as raftilose, lactusan and fibregum together with starter cultures before or after fermentation had insignificant effect on the formation of lactic acid isomers.
Published Kaunas : KTU Maisto institutas
Type Journal article
Language Lithuanian
Publication date 2005