Publication:
Pro-pre and postbiotic fermentation of the dietetic dairy matrix with prebiotic sugar replacers

dc.contributor.authorEroğlu, Ezgi
dc.contributor.authorÖzcan, Tülay
dc.contributor.buuauthorEroğlu, Ezgi
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridEWZ-7641-2022
dc.date.accessioned2024-09-10T06:32:38Z
dc.date.available2024-09-10T06:32:38Z
dc.date.issued2023-04-24
dc.description.abstractIn this study, bacterial growth, postbiotic short-chain fatty acids (SCFAs) formation, and gelation properties of sugar-free probiotic milk gels produced with stevia and inulin as a sugar replacer and synbiotic interactions were investigated with regard to prebiotic/bio-therapeutic potential and consumer preference. Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the manufacture of dietetic milk gels. The addition of stevia and inulin promoted the viability of bacteria and enhanced milk gel firmness throughout its shelf life. The activity of the probiotic bacteria was identified to be within the potential prebiotic effects (> 8.30 log(10) cfu mL(-1)) in a food matrix. However, it was determined that especially stevia and stevia + inulin addition increased the survival rate of probiotic bacteria and in vitro total SCFA production with higher scores for consumers' preferences rather than with the addition of stevia alone. Yoghurts containing B. animalis subsp. lactis have improved the instrumental textural properties, whereas yoghurts containing L. acidophilus had higher scores for sensorial attributes.
dc.identifier.doi10.1007/s12602-023-10069-3
dc.identifier.eissn1867-1314
dc.identifier.endpage736
dc.identifier.issn1867-1306
dc.identifier.issue3
dc.identifier.startpage726
dc.identifier.urihttps://doi.org/10.1007/s12602-023-10069-3
dc.identifier.urihttps://link.springer.com/article/10.1007/s12602-023-10069-3
dc.identifier.urihttps://hdl.handle.net/11452/44453
dc.identifier.volume16
dc.identifier.wos000974981100002
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.bapQUAP (Z)-2019/11
dc.relation.journalProbiotics and Antimicrobial Proteins
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChain fatty-acids
dc.subjectStevia-rebaudiana
dc.subjectBeta-glucan
dc.subjectSet yogurt
dc.subjectGrowth
dc.subjectMilk
dc.subjectBifidobacterium
dc.subjectProbiotics
dc.subjectGlycosides
dc.subjectMetabolism
dc.subjectSugar replacer
dc.subjectStevia
dc.subjectInulin
dc.subjectProbiotic
dc.subjectPostbiotic
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectBiotechnology & applied microbiology
dc.subjectMicrobiology
dc.subjectBiotechnology & applied microbiology
dc.subjectMicrobiology
dc.titlePro-pre and postbiotic fermentation of the dietetic dairy matrix with prebiotic sugar replacers
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublication.latestForDiscovery120b8ef1-95e8-4483-98aa-2cd905144fc8

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