Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43913004" target="_blank" >RIV/62156489:43210/17:43913004 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1111/1750-3841.13568" target="_blank" >http://dx.doi.org/10.1111/1750-3841.13568</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/1750-3841.13568" target="_blank" >10.1111/1750-3841.13568</a>

Result language

angličtina

Original language name

Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria

Original language description

Several foods on the market, such as yogurt and fermented milk, include mixtures of prebiotics and probiotic microorganisms effective in promoting the proliferation and equilibrium of intestinal bacteria, thus improving gut health. Particularly, researchers and the public have shown increasing interest in the combination of probiotics with natural substances that promote health or that can act as substrates to promote bacterial growth. The aim of this study is to evaluate the effects of different extracts of Aloe barbadensis and Aloe arborescens in fermented milk, taking into account both the prebiotic effect of aloe polysaccharides and the antimicrobial activity of several secondary metabolites. The results demonstrate a beneficial effect of 5% aloe inner gel on Lactobacillus growth and confirm the antimicrobial activity of the phenolic compounds peculiar of green rind extracts. Practical Application The outcome of the present research will help the dairy industry properly design fermented milk products with added aloe. Specifically, proper selection of the desired plant fraction or plant species will allow for the production of fermented milk with higher nutraceutical value.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Science

ISSN

0022-1147

e-ISSN

—

Volume of the periodical

82

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

6

Pages from-to

219-224

UT code for WoS article

000393681000027

EID of the result in the Scopus database

2-s2.0-85005917649