Article detail · 2023
Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents
Journal
Ankara University Faculty of AgricultureISSN 1300-7580
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2023
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Ankara University Faculty of Agriculture
- Catalog match (ISSN) Tarim Bilimleri Dergisi
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
The aim of the present work was to evaluate the viability of probiotic bacteria in a fermented milk beverage fortified with apple juice and to understand the utilization of apple juice as a prebiotic source. The results indicated that the probiotic bacteria used in this study were viable over the predicted shelf life, and the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, since in order to confer the beneficial health effects on the host the probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. However, Lactobacillus casei exhibited higher survival than all the other strains, possibly due to its higher tolerance to low acidity. During fermentation and storage of probiocated milk beverage fortified with apple juice the formation of organic acids were determined as an indirect characteristic of the LAB growth. Lactic, acetic, malic, tartaric and citric acids were the main organic acids, and the amount of propionic and butyric acids as short chain fatty acids (SCFAs) mostly increased during fermentation, depending on the strain.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
3 citations
OpenAlex cited_by_count (cache / database)
1 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).