Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding

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dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorYılmaz, Ersan Lütfiye
dc.contributor.buuauthorAkpınar, Bayizit Arzu
dc.contributor.buuauthorŞahin, Oya Irmak
dc.contributor.buuauthorAydıno, Pınar
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0003-2225-7993tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.researcheridO-4644-2019tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid36562689900tr_TR
dc.contributor.scopusid36175641600tr_TR
dc.date.accessioned2022-02-10T12:11:06Z
dc.date.available2022-02-10T12:11:06Z
dc.date.issued2010-04
dc.description.abstractThe purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4 +/- 1 degrees C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic micro-organisms, with sufficient viability and acceptable sensory characteristics.en_US
dc.identifier.citationÖzcan. T. vd. (2010). "Viability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice pudding". Mljekarstvo, 60(2), 135-144.en_US
dc.identifier.endpage144tr_TR
dc.identifier.issn0026-704X
dc.identifier.issue2tr_TR
dc.identifier.scopus2-s2.0-77954716673tr_TR
dc.identifier.startpage135tr_TR
dc.identifier.urihttps://hrcak.srce.hr/clanak/83898
dc.identifier.urihttp://hdl.handle.net/11452/24407
dc.identifier.volume60tr_TR
dc.identifier.wos000288296600007tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.journalMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRice puddingen_US
dc.subjectViabilityen_US
dc.subjectLactobacillus acidophilus LA-5en_US
dc.subjectBifidobacterium bifidum BB-12en_US
dc.subjectSubsp lactis bb-12en_US
dc.subjectProbiotic bacteriaen_US
dc.subjectDairy dessertsen_US
dc.subjectIce-creamen_US
dc.subjectSensory acceptabilityen_US
dc.subjectChocolate mousseen_US
dc.subjectSurvivalen_US
dc.subjectCheeseen_US
dc.subjectMilken_US
dc.subjectMicroorganismsen_US
dc.subjectAgricultureen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectBifidobacterium bifidumen_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectStaphylococcusen_US
dc.subject.scopusLactobacillus Amylovorus; Bifidobacterium Animalis; Probiotic Agenten_US
dc.subject.wosAgriculture, dairy & animal scienceen_US
dc.titleViability of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12 in rice puddingen_US
dc.typeArticle

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