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Viability of bifidobacteria in soft-frozen ice cream supplemented with a Saccharomyces cerevisiae cell wall product

Varga, L. and Andok, T. (2018) Viability of bifidobacteria in soft-frozen ice cream supplemented with a Saccharomyces cerevisiae cell wall product. Acta Alimentaria, 47 (3). pp. 387-392. ISSN 0139-3006

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Abstract

The purpose of this research was to monitor the changes during storage in survival of bifidobacteria in a soft-frozen ice cream supplemented with a yeast cell wall-based product claimed to contribute to the functioning of the immune system. An ice cream mix was prepared and pasteurised. After overnight aging at 4 °C, it was inoculated with Bifidobacterium animalis subsp. lactis Bb-12. Two batches of the mix were supplemented with a commercial Saccharomyces cerevisiae cell wall product at 2.0% and 4.0% (w/w), whereas a third batch was left unsupplemented and served as control. The final mixes were frozen, and the three products were stored at –13 °C for 7 days. The ice creams contained viable bifidobacteria cells at levels exceeding 10<sup>6</sup> CFU g–1 throughout the storage throughout the storage period. Although the yeast supplement decreased the loss of viability of bifidobacteria during frozen storage of ice creams, it imparted a slightly bitter off-flavour to the samples and it also negatively influenced the original white colour of the product, thereby necessitating further work to develop flavoured varieties of the Saccharomyces cell wall-containing synbiotic ice cream.

Item Type: Article
Subjects: Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia
Depositing User: Erika Bilicsi
Date Deposited: 08 Sep 2018 07:51
Last Modified: 08 Sep 2018 07:51
URI: http://real.mtak.hu/id/eprint/83291

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