Production of novel fermented milks

A tétel rövid nézete
dc.contributor.authorSzigeti, Jenő
dc.contributor.authorVarga, László
dc.date.accessioned2021-06-28T10:56:13Z
dc.date.available2021-06-28T10:56:13Z
dc.date.issued2012-11-13
dc.description.abstractThe objective of this research was to test the influence of various natural substances on acid production, growth, and viability of characteristic microorganisms in yogurt and probiotic fermented dairy foods. Oligofructose, inulin, honey, and the dried biomass of Spirulina (Arthrospira) platensis were found to stimulate the growth rate and acid production activity of the major thermophilic diary cultures tested and, in addition to this, the presence of the aforementioned substrates also improved the survival of starter bacteria in fermented milk products during storage. The reduced production time of cultured milks resulted in increased production efficiency. The stimulatory and/or protective effect of oligofructose, inulin, honey, and Spirulina on Bifidobacterium spp. is probably the most important finding of this study because bifidobacteria do not grow well in milk and they have low survival rates in conventional fermented milks. Some of the bioactive substances tested were also capable of exerting an antifungal effect on spoilage yeasts and molds, and improving the nutritional and sensory properties of the final product, thus providing a new opportunity for manufacture of functional fermented dairy foods.en
dc.formatapplication/pdf
dc.identifier.citationActa Agraria Debreceniensis, No. 49 (2012) , 303-305
dc.identifier.doihttps://doi.org/10.34101/actaagrar/49/2548
dc.identifier.issn2416-1640
dc.identifier.issue49
dc.identifier.jatitleActa agrar. Debr.
dc.identifier.jtitleActa Agraria Debreceniensis
dc.identifier.urihttps://hdl.handle.net/2437/316191en
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/actaagrar/article/view/2548
dc.rights.accessOpen Access
dc.subjectyogurten
dc.subjectprobioticen
dc.subjectSpirulinaen
dc.subjectoligofructoseen
dc.subjectinulinen
dc.subjecthoneyen
dc.titleProduction of novel fermented milksen
dc.typefolyóiratcikkhu
dc.typearticleen
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