Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages

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dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorAkpinar, Asli
dc.contributor.authorTorunoglu, F. Artemis
dc.contributor.authorKinik, Ozer
dc.contributor.authorAkbulut, Necati
dc.contributor.authorUysal, Harun
dc.date.accessioned2019-10-27T21:40:49Z
dc.date.available2019-10-27T21:40:49Z
dc.date.issued2012
dc.departmentEge Üniversitesien_US
dc.description.abstractThis research examined that using of polydextrose (1 percent), inulin (1 percent) and oligofructose (1 percent) combination effected on growth and activity of probiotic bacteria in whey beverages. The reconstituted whey was prepared as 9 percent total solids and was pasteurized at 65 degrees C for 30 minutes. Pasteurized reconstituted whey was mixed with UHT light milk at different rates (0, 50, 70, 100 percent whey) and these mixtures were inoculated with three types of commercial probiotic culture; 3 percent culture (1:1:1) Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis Bb-12 and Streptococcus thermophilus St-36. It was seen that growth of Bifidobacterium lactis Bb-12 was not influenced by addition of prebiotics in whey and milk beverages significantly negatively during 21 days of cold storage (at 4 degrees C), but other probiotic species were influenced. When the whey beverages were compared with and without prebiotic addition, we noticed that whey beverages enriched with prebiotics had slightly higher bacteria viability during fermentation and storage. More research is needed using other probiotic bacteria production of fermented whey drinks.en_US
dc.description.sponsorshipEge University Scientific Research Fund CouncilEge University [2009-ZRF-019]en_US
dc.description.sponsorshipThe authors thank the Ege University Scientific Research Fund Council (Project No: 2009-ZRF-019) for financial support to this study. This research was presented at the 5th IDF / INRA International Symposium on Sprey Dried Dairy Products, June 19-2,1 2012, St-Malo, France as poster proceeding.en_US
dc.identifier.endpageXXIXen_US
dc.identifier.issn1722-6996
dc.identifier.issn2035-4606
dc.identifier.issn1722-6996en_US
dc.identifier.issn2035-4606en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpageXXVIIen_US
dc.identifier.urihttps://hdl.handle.net/11454/46396
dc.identifier.volume23en_US
dc.identifier.wosWOS:000313515100008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectReconstituted wheyen_US
dc.subjectwhey drinksen_US
dc.subjectfermented milk drinksen_US
dc.subjectprobiotic bacteriaen_US
dc.subjectprobiotic viabilityen_US
dc.titleEffect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beveragesen_US
dc.typeArticleen_US

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