A New Synbiotic Fermented Dairy Product: Technological Production Features
Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent s...
Main Authors: | , |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Kemerovo State University
2021-03-01
|
Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | http://fptt.ru/stories/archive/60/2.pdf |
id |
doaj-dfecc1ed4d61491ba4362ece8d47c036 |
---|---|
record_format |
Article |
spelling |
doaj-dfecc1ed4d61491ba4362ece8d47c0362021-04-01T08:19:20ZrusKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482021-03-01511172810.21603/2074-9414-2021-1-17-28A New Synbiotic Fermented Dairy Product: Technological Production FeaturesLyudmila M. Zakharova0https://orcid.org/0000-0001-8688-051XMarina S. Gorbunchikova1https://orcid.org/0000-0001-5674-2570Kuzbass State Agricultural Academy, Kemerovo, RussiaKuzbass State Agricultural Academy, Kemerovo, RussiaIntroduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product. Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk.http://fptt.ru/stories/archive/60/2.pdfprobioticprebioticsourdoughlactobacillus acidophilusbifidobacteriumantibiotic activityantagonists |
collection |
DOAJ |
language |
Russian |
format |
Article |
sources |
DOAJ |
author |
Lyudmila M. Zakharova Marina S. Gorbunchikova |
spellingShingle |
Lyudmila M. Zakharova Marina S. Gorbunchikova A New Synbiotic Fermented Dairy Product: Technological Production Features Техника и технология пищевых производств probiotic prebiotic sourdough lactobacillus acidophilus bifidobacterium antibiotic activity antagonists |
author_facet |
Lyudmila M. Zakharova Marina S. Gorbunchikova |
author_sort |
Lyudmila M. Zakharova |
title |
A New Synbiotic Fermented Dairy Product: Technological Production Features |
title_short |
A New Synbiotic Fermented Dairy Product: Technological Production Features |
title_full |
A New Synbiotic Fermented Dairy Product: Technological Production Features |
title_fullStr |
A New Synbiotic Fermented Dairy Product: Technological Production Features |
title_full_unstemmed |
A New Synbiotic Fermented Dairy Product: Technological Production Features |
title_sort |
new synbiotic fermented dairy product: technological production features |
publisher |
Kemerovo State University |
series |
Техника и технология пищевых производств |
issn |
2074-9414 2313-1748 |
publishDate |
2021-03-01 |
description |
Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture. Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods. Results and discussion. The first stage defined the optimal ratios of B. bifidum and L. acidophilus for a two-component starter culture, as well as the optimal production method and their antibiotic activity. The second stage featured the functional and technological properties of the prebiotic beet fiber and its effect on the development of microorganisms in the starter. The study resulted in the main production parameters and a technological scheme for the production of fermented dairy product. Conclusion. The paper introduces a new technology for production of a functional fermented milk product fortified with probiotics and prebiotics, as well as approved technical documentation. The new functional fermented dairy product was based on a starter culture that combined a liquid concentrate of B. bifidum strain No. 791 and a starter culture of L. acidophilus (VZ-AP). The optimal ratio of microbial cultures was 5:1, respectively. The starter strain proved to have a high antibiotic activity. Prebiotic beet fiber Bio-fi Pro WR 400 could be recommended as a product stabilizer at the optimal amount of 0.7% by weight of standardized milk. |
topic |
probiotic prebiotic sourdough lactobacillus acidophilus bifidobacterium antibiotic activity antagonists |
url |
http://fptt.ru/stories/archive/60/2.pdf |
work_keys_str_mv |
AT lyudmilamzakharova anewsynbioticfermenteddairyproducttechnologicalproductionfeatures AT marinasgorbunchikova anewsynbioticfermenteddairyproducttechnologicalproductionfeatures AT lyudmilamzakharova newsynbioticfermenteddairyproducttechnologicalproductionfeatures AT marinasgorbunchikova newsynbioticfermenteddairyproducttechnologicalproductionfeatures |
_version_ |
1724176660184432640 |