Survival of Bifidobacterium Lactis hn019 and Release of Biogenic Compounds in Unfermented and Fermented milk is affected By Chilled Storage at 4°C

摘要: Development of dairy products containing bifido bacteria is one the main focuses in food industry, considering health benefits attributed to its survival through gut intestinal tract and liberation biogenic compounds. In order evaluate effect process conditions on Bifidobacterium animalis subsp. Lactis HN019 release compounds during cold storage two technological processes were employed: (i) addition Probiotic (unfermented milk; UFBM) (ii) fermentation (fermented FBM). B. counts stable only fermented milks seven weeks storage. Moreover, matrices associated with appeared protect bifidobacteria exposition gastric conditions, assuring correct at entrance. The distribution fatty acids was affected by different products. contrast, increased relative contents some bioactive acids, such as elaidic acid (+11%) conjugated linoleic (+20%). It also noted an increase polyunsaturated FBM a higher content monounsaturated UFBM, compared control milk. addition, enhanced long chain fraction unfermented milks. Control milk showed same peptides even after days contrast that had peptides. possible suggest opioid are formed process, increasing source Finally, conservation modified could improve antibacterial activity.