A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

Frontiers in Microbiology
Antonio BevilacquaCarmela Lamacchia

Abstract

The main goal of this paper was to design a synbiotic yogurt containing Bifidobacterium infantis and Gluten Friendly FlourTM; the proposed approach relies upon milk fermentation through the classical starter of yogurt (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) to avoid a strong production of acetic acid by bifidobacterial and inoculum of B. infantis after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by L. delbureckii and S. thermophilus, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; L. delbrueckii subsp. bulgaricus at 6 log cfu/ml; temperature at 37-40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of B. infantis. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with L. delbureckii and S. thermophilus, and then inoculated with B. infantis, was produced. The product was stored at ...Continue Reading

References

Nov 26, 1998·Journal of Food Protection·S J van Gerwen, M H Zwietering
Dec 3, 2002·Current Opinion in Biotechnology·Beat Mollet, Ian Rowland
Oct 12, 2005·International Journal of Food Microbiology·M L Delignette-MullerJ-B Denis
Dec 1, 2015·Food Chemistry·Carmela LamacchiaPaola D'Agnello
Jun 24, 2017·Microbiology Spectrum·Claudio Hidalgo-CantabranaAbelardo Margolles
Sep 1, 2010·Comprehensive Reviews in Food Science and Food Safety·Daniel GranatoNagendra P Shah

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