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Foods

Title:		Assessment of Freeze-Dried Immobilized Lactobacillus casei as Probiotic Adjunct Culture in Yogurts
Author(s):		Dimitrellou D; Kandylis P; Kourkoutas Y;
Address:		"Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece. dimitrellou@gmail.com. Department of Chemistry, University of Patras, Patras 26504, Greece. dimitrellou@gmail.com. Department of Chemistry, University of Patras, Patras 26504, Greece. Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, Thessaloniki 54124, Greece. Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis 68100, Greece"
Journal Title:		Foods
Year:		2019
Volume:		20190901
Issue:		9
Page Number:		-
DOI:		10.3390/foods8090374
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Freeze-dried immobilized Lactobacillus casei ATCC 393 on casein and apple pieces were assessed as a probiotic adjunct culture for novel probiotic yogurt production. The effect of probiotic culture on physicochemical characteristics, probiotic cell survival, volatile aroma compounds, and sensory quality were evaluated during 28 days of storage at 4 degrees C. The use of L. casei resulted in lower pH values (3.92-4.12), higher acidity (0.88-1.10 g lactic acid/100 g of yogurt), and lower syneresis (40.8%-42.6%) compared to traditionally produced yogurt (pH 4.29; acidity 0.83 g lactic acid/100 g of yogurt; syneresis 44.1%). Microbiological and strain-specific multiplex PCR (Polymerase Chain Reaction) analysis confirmed that immobilized L. casei ATCC 393 cells were detected in yogurts at levels >7 log cfu g(-1) after 28 days. In addition, probiotic supplementation significantly affected the concentrations of key volatile compounds, like acetic and other organic acids, 2-ethyl-1-hexanol, acetoin, and 2-butanone, as revealed by GC-MS (Gas Chromatography-Mass Spectrometry) analysis. Finally, the sensory evaluation demonstrated that the new products exhibited improved characteristics compared to traditionally produced yogurts"
Keywords:		Gc-ms Lactobacillus casei apple pieces casein freeze drying multiplex PCR probiotic volatiles;
Notes:		"PubMed-not-MEDLINEDimitrellou, Dimitra Kandylis, Panagiotis Kourkoutas, Yiannis eng LS9 (3546)/General Secretariat for Research and Technology/ Switzerland 2019/09/05 Foods. 2019 Sep 1; 8(9):374. doi: 10.3390/foods8090374"