Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.
Supplementation of milk with combination of casitone (0.5% (w/w)) and fructose (0.5% (w/w)) resulted in greater acid production, higher viable counts, increased sugar utilization and shorter generation time for the L. acidophilus strains tested. The experimental product prepared by using these additives contained 1.5-2.0-fold more viable L. acidophilus than the control (no additives) throughout 21 days of storage. Further, both control and experimental products remained acceptable throughout the storage period. However, the former was rated superior in flavor, whereas the latter exhibited better texture.
Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.P., India.
S N
SN
Saxena
B K
BK
Mital
S K
SK
Garg
D000818:Animals; D050260:Carbohydrate Metabolism; D002364:Caseins / Q000494:pharmacology*; D015169:Colony Count, Microbial; D005516:Food Microbiology; D005519:Food Preservation; D005632:Fructose / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D007779:Lactobacillus acidophilus / Q000187:drug effects* / Q000254:growth & development; D011492:Protein Hydrolysates / Q000494:pharmacology*; D013997:Time Factors
D002364:Caseins; D011492:Protein Hydrolysates; C026375:trypticase-soy broth; D005632:Fructose