Abstract
The synthesis of bile salt hydrolase has been linked to the health benefit of Lactobacillus reuteri toward lowering blood cholesterol. The aim of this study was to examine the growth and bile salt hydrolysis activity (BSHA) of L. reuteri NCIMB 30242 during milk fermentation with a yogurt starter. There was little growth of L. reuteri during a 4-h co-fermentation with a yogurt culture, and an inoculation of 4.5 × 107 CFU.mL−1 was needed to obtain the 108 CFU.mL−1 target in the product. Enrichment of milk with sugars, minerals, or peptone-based ingredients did not improve growth of L. reuteri. Viable counts of L. reuteri above 1.5 × 108 CFU.mL−1 generated texture defects. Free and microencapsulated (ME) cultures were tested for BSHA in the yogurt drinks. L. reuteri cells which grew during the 4-h lactic fermentation had 40% less BSHA than L. reuteri added directly via the commercial culture. The BSHA of free cells was apparently three times higher than in the ME culture. This study adds data showing that the yogurt production process could affect the functionality of probiotic bacteria.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
