Research concerning the production of a probiotic dairy product with added medicinal plant extracts

Autor/innen

  • Gabriel-Dănuț Mocanu Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Gabriela Rotaru Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Elisabeta Botez Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Aida Vasile Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Liliana Gîtin Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Doina Andronoiu Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
  • Oana Nistor Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University

Schlagwörter:

probiotic product, sea-buckthorn extract, liquorice extract, Lactobacillus acidophilus, Bifidobacterium ssp

Abstract

The aim of this study was to evaluate the growth of probiotic bacteria in milk supplemented with medicinal plant extracts, in order to fabricate a probiotic dairy product named CĂTINOLACT. This dairy product was obtained from cow milk, sea-buckthorn (Hippophae rhamnoides L.) and liquorice (Glycyrrhiza glabra L.) extracts. The fermentation process was made at 42ºC, for 5 hours, using a lactic probiotic bacteria culture ABY 3 (Bifidobacterium species, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus). During incubation and storage the following parameters were determined: the titratable acidity, the pH, the lactose content, the water holding capacity and the number of lactic bacteria. It was observed that the CĂTINOLACT product had been preserving its functional properties during storage (1·108 – 1·109 CFU/mL probiotic bacteria).

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Veröffentlicht

2009-06-15

Ausgabe

Bd. 33 Nr. 1 (2009)

Rubrik

Articles

Zitationsvorschlag

„Research concerning the production of a probiotic dairy product with added medicinal plant extracts“. 2009. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 33 (1): 37–44. https://ojs.ugal.ro/index.php/food/article/view/3639.

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