- Volume 17 Issue 5
DOI QR Code
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
- Chen, Ming-Ju (Department of Animal Science, National Taiwan University) ;
- Chen, Kun-Nan (Department of Mechanical Engineering, Tung-Nan Institute of Technology) ;
- Lin, Chin-Wen (Department of Animal Science, National Taiwan University)
- Received : 2003.08.09
- Accepted : 2004.01.27
- Published : 2004.05.01
Growth promoters were added to skim milk to retain the viability of Lactobacillus acidophilus and Bifidobacterium longum to help the product meet the "therapeutic minimum" at the time of consumption. The experiments were divided into two parts. The first part of the study used chicory inulin, isomalto-oligosaccharides and sucrose to investigate the effects of sugars on the activity of L. acidophilus and B. longum. The results indicated that the addition of isomalto-oligosaccharides stimulated growth of L. acidophilus and B. longum, resulting in a higher level of the probiotics after one month storage and yielded better
Probiotics;Response Surface Method;Fermented Milk
Supported by : National Science Council
- Hamann, E. T. and E. H. Marth. 1983. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts. J. Food Prot. 47(10):781-786.
- Lankaputhra, W. E. V. and N. P. Shah. 1994. Investigation of factors affecting viability of Lactobacillus acidophilus and Bifidobacteria in yogurt. 24th Inter. Dairy Congress, Melbourne, Australia, Sept. 18-22.
- Lourens-Hattingh, A. and C. Viljoen. 2001. Yogurt as probiotic carrier food. Int. Dairy J. 11:1-17.
- Mitsuoka, T., H. Hidaka and T. Eida. 1987. Effect of oligosaccharides on intestinal microflora. Die Nahrung 31:427-436.
- SAS Institute Inc. 1990. SAS/STAT User's guide. SAS Institute Inc., North Carolina, USA.
- Kanbe, M. 1992. Functions of fermented milk: Challenges for the health sciences (Ed Y. Nakazawa and A. Hosono), Elsevier Appl. Publ., London.
- Chen, M. J., K. N. Chen and C. W. Lin. 2003. Optimization of the growth rate of probiotics in fermented milk using genetic algorithms and sequential quadratic programming techniques. Asian-Aust. J. Anim. Sci. 16:894-902.
- Young, C. K. and F. E. Nelson. 1978. Survival of Lactobacillus acidophilus in 'Sweet Acidophilus Milk' during refrigerated storage. J. Food Prot. 41(4):248-250.
- Playne, M. 1994. Probiotic foods. Food Australia 46(8):362.
- Kneifel, E., D. Jaros and F. Erhard. 1993. Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter cultures. Int. J. Food Microbiol. 18:179-189.
- Montgomery, D. C. 1991. Experilments with a single factor:the analysis of variance. Design and Analysis of Experiments, 3rd ed, pp. 75-77. John Wiley & Son. Publ. New York, USA.
Marx, S. P., S. Winkler and W. Hartmeier. 2000. Metabolization of
$\beta$-(2,6)-linked fructose-oligosaccharides by different bifidobacteria. FEMS Microbiol. Lett. 182:163-169.
- Kohmoto, T., F. Kukui, H. Takaku, Y. Machida, M. Arai and T. Mitsuoka. 1988. Effect of isomalto-oligosaccharides on human faecal flora. Bifidobacteria Microflora 7:61-69.
- Liu, Y. C., M. J. Chen and L. W. Lin. 2002. Studies on Lao-Chao culture filtrate for a flavoring agent in a yogurt-like product. Asian-Aust. J. Anim. Sci. 15(3):172-179.
- Fooks, L. J., R. Fuller and G. R. Gibson. 1999. Prebiotics, probiotics and human gut microbiology. Int. Dairy J. 9:53-61.
- Lapierre, L., P. Undeland and L. J. Cox. 1992. Lithium Chloride- Sodium Propionate agar for the enumeration of bifidobacteria in fermented dairy products. J. Dairy Sci. 75:1192-1196.
- Vinderola, C. G. G. A. Costa, S. Rdgenhardt and J. A. Rdinheimer. 2002. Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. Int. Dairy J. 12:579-589. https://doi.org/10.1016/S0958-6946(02)00046-8
Yu, P.-L., J. B. Smart and B. M. Ennis. 1987. Differential induction of
$\beta$-galactosidase and phospho- $\beta$-galactosidase activity in the fermentation of whey permeate by Clostridium acetobutylicum. Applied Microbiology and Biotechnology 26:254-257.
- Ziemer, C. J. and G. R. Gibson. 1998. An overview of probiotics, prebiotics and synbiotics in the functional food concept: perspectives and future strategies. Int. Dairy J. 8:473-479.
- Klaver, F. A. M., F. Kingma and A. H. Weerkamp. 1993. Growth and survival of Bifidobacteria in milk. Neth. Milk. Dairy J. 47:151-164.
- Scheinbach, S. 1998. Probiotics: functionality and commercial status. Biotechnology Advances 16 (3):581-608.
- Chen, M. J. and C. W. Lin. 2002. Factors affecting the waterholding capacity of fibrinogen/plasma protein gels optimized by response surface methodology. J. Food Sci. 67(7):2579-2582.
- Kleinbaum, D. G., L. L. Kupper, K. E. Muller and A. Nizam. 1998. Applied regression analysis and multivariable methods. 3rd ed. Duxbury Press. New York, USA.
- Myers, R. H. and D. C. Montgomery. 1995. Response surface methodology: Process and product optimization using designed experiments. John Wiley & Son. Publ., New York, USA.
- Optimization of Incorporated Prebiotics as Coating Materials for Probiotic Microencapsulation vol.70, pp.5, 2006, https://doi.org/10.1111/j.1365-2621.2005.tb09981.x
- Increased shelf life of a bioherbicide through combining modified atmosphere packaging and low temperatures vol.17, pp.4, 2007, https://doi.org/10.1080/09583150701213695
- Development of an Oriental-style dairy product coagulated by microcapsules containing probiotics and filtrates from fermented rice vol.60, pp.1, 2007, https://doi.org/10.1111/j.1471-0307.2007.00292.x
- PROCESS OPTIMIZATION FOR A NOVEL KEFIR CANDY WITH HIGH PROBIOTIC VIABILITY vol.34, pp.2, 2011, https://doi.org/10.1111/j.1745-4530.2009.00367.x