Effect of microbial transglutaminase and g alactooligosaccharides addition on the viability of yogurt bacteria and bifidobacteria

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F23%3AN0000074" target="_blank" >RIV/26722861:_____/23:N0000074 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22330/23:43928693

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of microbial transglutaminase and g alactooligosaccharides addition on the viability of yogurt bacteria and bifidobacteria

Popis výsledku v původním jazyce

Last decades, the popularity of functional foods rapidly increases with emphasis on using of natural and healthy components for developing high sensory and quality of these foods. Galactooligosaccharides (GOS) prepared from whey are a food-grade prebiotics applicable into dairy products. GOS have proved a prebiotic potential and further benefits, such as selective promotion of beneficial microorganisms, increase in the absorption of minerals, improvement of the immune response and others. In addition, the microbial transglutaminase (MTG) represents another natural component, applicable to improve microstructural, textural, and sensory properties of non-fat fermented dairy products. The aim of the present study was to test the effect of addition of different concentrations of MTG or GOS on the viability of yogurt bacteria and bifidobacteria in yogurt during storage. Viable counts of yogurt bacteria and bifidobacteria and sensory properties of the tested yogurts were investigated during 9 weeks of storage. Before fermentation (30 °C/16-18 h), GOS were added at 2, 10 and 20 % w/w into pasteurised milk. MTG (0.1, 0.5 and 1.0 U/g of protein) was applied to milk before pasteurization at 30 °C for 2 hours. Higher concentrations of GOS led to significantly increased viability of yogurt bacteria and bifidobacteria during 6 and 9 weeks of storage. Addition of MTG had no effect on bacterial viability, however 0.5 and 1.0 U/g MTG affected negatively the sensory quality of tested yogurts. Citation: Hyršlová I., Marhoňs Š., Harkavchenko D., Macůrková A., Štětina J., Čurda L.: Effect of microbial transglutaminase and g alactooligosaccharides addition on the viability of yogurt bacteria and bifidobacteria. Others – Poster, abstract in proceedings. Conference: Reconnect at the 10th Congress of European Microbiologists FEMS 2023, 09.–13. July 2023, Hamburg, Germany. In: Abstract Book FEMS 2023, 10th Congress of European Microbiologists, pp 128

Název v anglickém jazyce

Effect of microbial transglutaminase and g alactooligosaccharides addition on the viability of yogurt bacteria and bifidobacteria

Popis výsledku anglicky

Last decades, the popularity of functional foods rapidly increases with emphasis on using of natural and healthy components for developing high sensory and quality of these foods. Galactooligosaccharides (GOS) prepared from whey are a food-grade prebiotics applicable into dairy products. GOS have proved a prebiotic potential and further benefits, such as selective promotion of beneficial microorganisms, increase in the absorption of minerals, improvement of the immune response and others. In addition, the microbial transglutaminase (MTG) represents another natural component, applicable to improve microstructural, textural, and sensory properties of non-fat fermented dairy products. The aim of the present study was to test the effect of addition of different concentrations of MTG or GOS on the viability of yogurt bacteria and bifidobacteria in yogurt during storage. Viable counts of yogurt bacteria and bifidobacteria and sensory properties of the tested yogurts were investigated during 9 weeks of storage. Before fermentation (30 °C/16-18 h), GOS were added at 2, 10 and 20 % w/w into pasteurised milk. MTG (0.1, 0.5 and 1.0 U/g of protein) was applied to milk before pasteurization at 30 °C for 2 hours. Higher concentrations of GOS led to significantly increased viability of yogurt bacteria and bifidobacteria during 6 and 9 weeks of storage. Addition of MTG had no effect on bacterial viability, however 0.5 and 1.0 U/g MTG affected negatively the sensory quality of tested yogurts. Citation: Hyršlová I., Marhoňs Š., Harkavchenko D., Macůrková A., Štětina J., Čurda L.: Effect of microbial transglutaminase and g alactooligosaccharides addition on the viability of yogurt bacteria and bifidobacteria. Others – Poster, abstract in proceedings. Conference: Reconnect at the 10th Congress of European Microbiologists FEMS 2023, 09.–13. July 2023, Hamburg, Germany. In: Abstract Book FEMS 2023, 10th Congress of European Microbiologists, pp 128

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Projekt

<a href="/cs/project/QK1910024" target="_blank" >QK1910024: Využití enzymatického a probiotického potenciálu mikroorganismů k vývoji nových a zvýšení kvality a trvanlivosti stávajících mléčných a pekárenských výrobků.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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