Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage

Journal of Food Science
Valerie RosburgPamela White

Abstract

Probiotics must be consumed at a level of 10(7) CFU/mL for successful colonization of the gut. In yogurts containing beneficial cultures, the survival of probiotic strains can quickly decline below this critical concentration during cold storage. We hypothesized that beta-glucan would increase the viability of bifidobacteria strains in yogurt during cold storage. Yogurts were produced containing 0.44% beta-glucan (concentrated or freeze-dried) extracted from whole oat flour and/or 1.33% modified corn starch, and bifidobacteria (B. breve or B. longum) at a concentration of at least 10(9) CFU/mL. All yogurts were stored at 4 degrees C. Bifidobacteria and yogurt cultures, Streptococcus thermophilus and Lactobacillus delbureckii subsp. bulgaricus, were enumerated from undisturbed aliquots before fermentation, after fermentation, and once a week for 5 wk. S. thermophilus and L. bulgaricus maintained a concentration of at least 10(8) CFU/mL in yogurts containing concentrated or freeze-dried beta-glucan regardless of starch addition, and in the control with no added beta-glucan or starch. Similarly, the probiotic, Bifidobacterium breve, survived above a therapeutic level in all treatments. The addition of beta-glucan prolonged the sur...Continue Reading

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Citations

Dec 19, 2015·Food Microbiology·Antonio BevilacquaMaria Rosaria Corbo
Mar 16, 2012·Journal of Food Science·Clelia AltieriMilena Sinigaglia
Apr 3, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Vaclav VetvickaJosef Richter
Nov 9, 2018·Frontiers in Microbiology·Barbara SperanzaMaria Rosaria Corbo
Apr 18, 2021·International Journal of Biological Macromolecules·Pedro J Fernandez-JuliaDouwe van Sinderen
Aug 28, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xiaoqing QuBo Li

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