Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage
作者： Osman A Hassan , Amer A AbuGhazaleh , Salam A Ibrahim , Omoanghe S Isikhuemhen , Saddam S Awaisheh
关键词: Lactobacillus reuteri 、 Lactobacillus 、 Food science 、 Galactosidase activity 、 Bifidobacterium breve 、 Shiitake mushroom extract 、 Enzyme assay 、 Microbiology 、 Chemistry
摘要: This study examined the impact of shiitake mushroom extract (ME) on viability and α/β enzyme activity Bifidobacterium breve ATCC 15701 Lactobacillus reuteri DSM20016 in yoghurt during refrigerated storage. The presence ME significantly enhanced both strains. L. reuteri exhibited better stability than B. breve 15701. showed highest samples containing 4% ME, followed by 15701, then control samples. Results suggest that can be used as a natural additive to dairy products improve growth
sci-hub.se 参考文章(24)
Nagendra P. Shah, Functional Foods from Probiotics and Prebiotics Food Technology. ,vol. 55, pp. 46- 53 ,(2001)
Zoltán Nagy, Tünde Kiss, Attila Szentirmai, Sándor Biró, β-Galactosidase of Penicillium chrysogenum: Production, Purification, and Characterization of the Enzyme Protein Expression and Purification. ,vol. 21, pp. 24- 29 ,(2001) , 10.1006/PREP.2000.1344
Sachiko Kawakami, Ken-ichiro Minato, Keisuke Tokimoto, Nobuhide Fujitake, Masashi Mizuno, Changes of Lentinan Contents and Glucanase Activity in Lentinus edodes (Berk.) Singer (Agaricomycetideae) Stored Under Controlled Atmosphere International Journal of Medicinal Mushrooms. ,vol. 6, pp. 57- 62 ,(2004) , 10.1615/INTJMEDMUSHR.V6.I1.60
SADDAM AWAISHEH, HANEE AL-DMOOR, SHARAF OMAR, AZMY HAWARI, MESHREF ALROYLI, Impact of selected nutraceuticals on viability of probiotic strains in milk during refrigerated storage at 4 °C for 15 days International Journal of Dairy Technology. ,vol. 65, pp. 268- 273 ,(2012) , 10.1111/J.1471-0307.2011.00817.X
S.S. Awaisheh, M.S.Y. Haddadin, R.K. Robinson, Incorporation of selected nutraceuticals and probiotic bacteria into a fermented milk International Dairy Journal. ,vol. 15, pp. 1184- 1190 ,(2005) , 10.1016/J.IDAIRYJ.2004.11.003
Gregor Reid, M. E. Sanders, H. Rex Gaskins, Glenn R. Gibson, Annick Mercenier, Robert Rastall, Marcel Roberfroid, Ian Rowland, Christine Cherbut, Todd R. Klaenhammer, New scientific paradigms for probiotics and prebiotics. Journal of Clinical Gastroenterology. ,vol. 37, pp. 105- 118 ,(2003) , 10.1097/00004836-200308000-00004
Nagendra P. Shah, Warnakulasuriya E.V. Lankaputhra, Margaret L. Britz, William S.A. Kyle, Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage International Dairy Journal. ,vol. 5, pp. 515- 521 ,(1995) , 10.1016/0958-6946(95)00028-2
H.-S. Shin, J.-H. Lee, J.J. Pestka, Z. Ustunol, Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin. Journal of Food Science. ,vol. 65, pp. 884- 887 ,(2000) , 10.1111/J.1365-2621.2000.TB13605.X
C.A. Hsu, R.C. Yu, C.C. Chou, Production of β-galactosidase by Bifidobacteria as influenced by various culture conditions International Journal of Food Microbiology. ,vol. 104, pp. 197- 206 ,(2005) , 10.1016/J.IJFOODMICRO.2005.02.010
A. Koulikovskii, Z. Matyas, Past, present and future activities in food hygiene of the Veterinary Public Health Unit (VPH) of the World Health Organization International Journal of Food Microbiology. ,vol. 2, pp. 197- 210 ,(1985) , 10.1016/0168-1605(85)90010-8