Viability and in vitro properties of Lactobacillus acidophilus used in yoghurt as influenced by inulin addition

Iltar R., Asci A., KÜÇÜKÇETİN A.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.67, sa.2, ss.142-146, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 2
  • Basım Tarihi: 2012
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.142-146
  • Anahtar Kelimeler: Yoghurt (inulin addition and Lactobacillus acidophilus), STREPTOCOCCUS-THERMOPHILUS, PROBIOTIC BIFIDOBACTERIA, SELECTIVE ENUMERATION, BACTERIA, CULTURES, ENCAPSULATION, BULGARICUS, SURVIVAL, STARTER, MILK
  • Akdeniz Üniversitesi Adresli: Evet

Özet

The aim of this work was to study how inulin addition and storage time affect the viability and the in vitro properties (including the antibiotic susceptibility, antibacterial activity, adhesion capability and the tolerance to bile salts and simulated gastric juice) of Lactobacillus acidophilus used in yoghurt. Three different amounts (1, 2, and 3%, w/w) of inulin were added to the yoghurt milk. The viability and the in vitro properties of Lactobacillus in the yoghurt samples with or without inulin were compared during storage at 4 degrees C for 30 days. The incorporation of inulin resulted in an improvement of the viability and adhesion capability of L. acidophilus and its tolerance to bile salts and simulated gastric juice in yoghurt when compared to L. acidophilus in yoghurt without inulin. There was no detected effect of the inulin addition on the antibacterial activity of the L. acidophilus isolate in the yoghurt samples in respect to Staphylococcus aureus and Escherichia coli. The L. acidophilus isolated form the yoghurt samples was tested for its resistance against 10 selected antibiotics, and the inulin addition had no effect on the susceptibility of the L. acidophilus to 9 out of the 10 antibiotics.