Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei
Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Sciendo
2018-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2018-0011 |
| _version_ | 1818739634713133056 |
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| author | Shu Guowei Tian Mengqi Cao Binyun Wang Changfeng Xin Ni |
| author_facet | Shu Guowei Tian Mengqi Cao Binyun Wang Changfeng Xin Ni |
| author_sort | Shu Guowei |
| collection | DOAJ |
| description | Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus thermophilus and Lactobacillus bulgaricus by measuring pH, acidity, viable counts and the change of stachyose content. The optimal stachyose concentration of goat LA-yogurt and goat LC-yogurt were 0.4% and 0.8%. Under the above concentrations, the total bacteria number and the viable counts of LA were 2.02×109cfu/mL, 3×107cfu/mL, respectively; the total bacteria number and the viable counts of LC were 2.55×109cfu/mL, 2.53×108cfu/mL, respectively. The results indicate that stachyose can effectively improve the vitality and the viable counts of strains in goat yogurt. |
| first_indexed | 2024-12-18T01:27:57Z |
| format | Article |
| id | doaj.art-fd9408f6f1d1446d972f5db79ee3c826 |
| institution | Directory Open Access Journal |
| issn | 2344-150X |
| language | English |
| last_indexed | 2024-12-18T01:27:57Z |
| publishDate | 2018-12-01 |
| publisher | Sciendo |
| record_format | Article |
| series | Acta Universitatis Cibiniensis. Series E: Food Technology |
| spelling | doaj.art-fd9408f6f1d1446d972f5db79ee3c8262022-12-21T21:25:41ZengSciendoActa Universitatis Cibiniensis. Series E: Food Technology2344-150X2018-12-01222435010.2478/aucft-2018-0011aucft-2018-0011Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus caseiShu Guowei0Tian Mengqi1Cao Binyun2Wang Changfeng3Xin Ni4School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an710021, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an710021, ChinaCollege of Animal Science and Technology, Northwest A&F University, Yangling712100, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an710021, ChinaDepartment of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an710089, ChinaDevelopment of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus thermophilus and Lactobacillus bulgaricus by measuring pH, acidity, viable counts and the change of stachyose content. The optimal stachyose concentration of goat LA-yogurt and goat LC-yogurt were 0.4% and 0.8%. Under the above concentrations, the total bacteria number and the viable counts of LA were 2.02×109cfu/mL, 3×107cfu/mL, respectively; the total bacteria number and the viable counts of LC were 2.55×109cfu/mL, 2.53×108cfu/mL, respectively. The results indicate that stachyose can effectively improve the vitality and the viable counts of strains in goat yogurt.https://doi.org/10.2478/aucft-2018-0011stachyosesynbiotic yogurtgoat milkviable countslactobacillus acidophiluslactobacillus casei |
| spellingShingle | Shu Guowei Tian Mengqi Cao Binyun Wang Changfeng Xin Ni Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei Acta Universitatis Cibiniensis. Series E: Food Technology stachyose synbiotic yogurt goat milk viable counts lactobacillus acidophilus lactobacillus casei |
| title | Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei |
| title_full | Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei |
| title_fullStr | Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei |
| title_full_unstemmed | Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei |
| title_short | Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei |
| title_sort | effects of stachyose on synbiotic yogurt obtained from goat milk with lactobacillus acidophilus and lactobacillus casei |
| topic | stachyose synbiotic yogurt goat milk viable counts lactobacillus acidophilus lactobacillus casei |
| url | https://doi.org/10.2478/aucft-2018-0011 |
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