Title |
Maistinių skaidulų Fibregum įtaka jogurto mikrobiologiniams rodikliams / |
Another Title |
Impact of dietary fibre Fibregum on the microbiological criteria of yoghurt. |
Another Title |
Влияние пищевых волокон Fibregum на микробиологические показатели йогурта. |
Authors |
Šalomskienė, Joana ; Kulikauskienė, Meilutė ; Jakubauskienė, Lina |
Full Text |
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Is Part of |
Maisto chemija ir technologija.. Kaunas : KTU Maisto institutas. 2007, t. 41, Nr. 2, p. 75-81.. ISSN 1392-0227 |
Keywords [eng] |
Dietary fibre Fibregum ; Yoghurt ; Prebiotics ; Microbiological criteria |
Abstract [eng] |
The impact of the functional food component – dietary fibre Fibregum – on the microbiological criteria of yoghurt made under laboratory and industrial conditions was determined. Two types of combined starters – (1) a starter from traditional cultures in which Lactobacillus delbrueckii subsp. bulgaricus was replaced by Lactobacillus acidophilus, and (2) a starter from mesophylic lactococci – were used. Two ways of adding Fibregum to yoghurt at different stages of the technological process (before pasteurization and into the cultured product) were investigated. It has been determined that after Fibregum (1–2 %) was added into the milk before pasteurization, the numbers of all groups of starter microorganizms (mesophylic lactococci, thermophylic streptococci, lactobacilli and bifidobacteria) were higher than using the way when Fibregum was added into the just cultured product. This tendency remained during the storage of the product. It shows that Fibregum stimulated the growth of starter microorganisms. The number of mesophylic lactococci, thermophylic streptococci and lactobacilli did not decreased during the storage of the product made under industrial conditions. The number of bifidobacteria decreased by several times during the storage of the product for seven days but it remained still high enough (>105 bacteria in 1 g). The results of microbiological examination obtained after Fibregum was added into pasteurized milk, were better than when adding it into the just cultured product. |
Published |
Kaunas : KTU Maisto institutas |
Type |
Journal article |
Language |
Lithuanian |
Publication date |
2007 |