Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
Greta Papai
Kaposvar University, Hungary
Posters-Accepted Abstracts: J Prob Health
Functional foods are a border between food and medicine; it is a wise alternative to be consumed as part of a balanced diet. Year after year milk-derived products are increasing as a consequence; whey utilization is a serious management question. As problem to be solved, a favorable opportunity is to convert whey into value-added products. The main objectives of this paper were to study the effects of whey substituted (50%) yogurt, fortified with inulin (3%), on the cell content of probiotic microorganisms for the purpose of its further application in the formulation of high microbial content pro and synbiotic whey-based yogurt. Two experimental yogurt varieties were manufactured from whole milk and a 50% mixture of whey and 50% whole milk, inoculated with a commercial yogurt culture containing Streptococcus thermophilus and Lactobacillus bulgaricus strains. Both of the yogurt varieties were produced in probiotic and also a synbiotic version too, added inulin (3%) as prebiotics. The probiotic cell content of Bifidobacterium animalis spp. lactis BB-12 and Lactobacillus acidophilus LA-5 was evaluated at final concentration above 109 CFU/ml. All yogurt viable cell contents were measured with plate count assay at the 1st day of the products. No significant differences were observed in terms of cell concentrations. For all four yogurts, similar final cell concentrations were obtained for the probiotic, Bifidobacterium strain and also for the probiotic, Lactobacillus strain. Addition of inulin during the fermentation process extended the two probiotic strains cell content but not significantly. The results point out the suitability of using whey as byproduct in the formulation of high microbial content, whey-based yogurt.
Email: Papai.Greta@ke.hu