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Original scientific paper

Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt

Maja Benković ; Probiotik d.o.o., Zagreb, Croatia
Blaženka Kos   ORCID icon orcid.org/0000-0003-1711-316X ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Katarina Tonković   ORCID icon orcid.org/0000-0001-5787-3089 ; Probiotik d.o.o., Zagreb, Croatia
Andreja Leboš
Jagoda Šušković ; Faculty of Food Technology and Biotechnology University of Zagreb, Zagreb, Croatia
Ljerka Gregurek   ORCID icon orcid.org/0000-0003-4711-0971 ; Probiotik d.o.o., Zagreb, Croatia

Fulltext: english, pdf (662 KB) pages 95-115 downloads: 810* cite
APA 6th Edition
Benković, M., Kos, B., Tonković, K., Leboš, A., Šušković, J. & Gregurek, Lj. (2008). Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt. Mljekarstvo, 58 (2), 95-115. Retrieved from https://hrcak.srce.hr/23047
MLA 8th Edition
Benković, Maja, et al. "Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt." Mljekarstvo, vol. 58, no. 2, 2008, pp. 95-115. https://hrcak.srce.hr/23047. Accessed 1 Mar. 2021.
Chicago 17th Edition
Benković, Maja, Blaženka Kos, Katarina Tonković, Andreja Leboš, Jagoda Šušković and Ljerka Gregurek. "Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt." Mljekarstvo 58, no. 2 (2008): 95-115. https://hrcak.srce.hr/23047
Harvard
Benković, M., et al. (2008). 'Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt', Mljekarstvo, 58(2), pp. 95-115. Available at: https://hrcak.srce.hr/23047 (Accessed 01 March 2021)
Vancouver
Benković M, Kos B, Tonković K, Leboš A, Šušković J, Gregurek Lj. Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt. Mljekarstvo [Internet]. 2008 [cited 2021 March 01];58(2):95-115. Available from: https://hrcak.srce.hr/23047
IEEE
M. Benković, B. Kos, K. Tonković, A. Leboš, J. Šušković and Lj. Gregurek, "Influence of probiotic strain Bifidobacterium animalis subsp. lactis lafti® b94, inulin and transglutaminase on the properties of set- style yoghurt", Mljekarstvo, vol.58, no. 2, pp. 95-115, 2008. [Online]. Available: https://hrcak.srce.hr/23047. [Accessed: 01 March 2021]
Fulltext: croatian, pdf (662 KB) pages 95-115 downloads: 665* cite
APA 6th Edition
Benković, M., Kos, B., Tonković, K., Leboš, A., Šušković, J. & Gregurek, Lj. (2008). Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta. Mljekarstvo, 58 (2), 95-115. Retrieved from https://hrcak.srce.hr/23047
MLA 8th Edition
Benković, Maja, et al. "Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta." Mljekarstvo, vol. 58, no. 2, 2008, pp. 95-115. https://hrcak.srce.hr/23047. Accessed 1 Mar. 2021.
Chicago 17th Edition
Benković, Maja, Blaženka Kos, Katarina Tonković, Andreja Leboš, Jagoda Šušković and Ljerka Gregurek. "Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta." Mljekarstvo 58, no. 2 (2008): 95-115. https://hrcak.srce.hr/23047
Harvard
Benković, M., et al. (2008). 'Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta', Mljekarstvo, 58(2), pp. 95-115. Available at: https://hrcak.srce.hr/23047 (Accessed 01 March 2021)
Vancouver
Benković M, Kos B, Tonković K, Leboš A, Šušković J, Gregurek Lj. Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta. Mljekarstvo [Internet]. 2008 [cited 2021 March 01];58(2):95-115. Available from: https://hrcak.srce.hr/23047
IEEE
M. Benković, B. Kos, K. Tonković, A. Leboš, J. Šušković and Lj. Gregurek, "Utjecaj probiotičkog soja Bifidobacterium animalis subsp. lactis LAFTI® B94, inulina i transglutaminaze na svojstva čvrstog jogurta", Mljekarstvo, vol.58, no. 2, pp. 95-115, 2008. [Online]. Available: https://hrcak.srce.hr/23047. [Accessed: 01 March 2021]

Abstracts
The aim of this research was to examine the influence of probiotic strain Bifidobacterium animalis subsp. lactis LAFTI® B94, inulin and transglutaminase on quality and sensory properties of set-style yoghurt. Fresh, homogenized milk with 3,3% of milk fat was used for yoghurt production, with addition of Bifidobacterium animalis subsp. lactis LAFTI® B94, inulin and transglutaminase activated during 1h 30 min at 55 °C. Enzyme inactivation was carried out by pasteurization of milk during 15 minutes at 85 °C. Control samples were prepared without addition of probiotic culture, inulin and transglutaminase. Physico-chemical parameters and sensory properties of produced set-style yoghurt have been determined. For reliable identification of probiotic strain Bifidobacterium animalis subsp. lactis LAFTI® B94, isolated from the produced yoghurt, SDS-PAGE of whole cell proteins and PCR with species specific primers for Bifidobacterium were carried out. It has been shown that produced set-style yoghurt with probiotic strain Bifidobacterium animalis subsp. lactis LAFTI® B94, inulin and transglutaminase had higher firmness, less syneresis and better sensory properties than control yoghurt samples. After 28 days of storage the viable count of Bifidobacterium animalis subsp. lactis LAFTI® B94 was higher in samples containing inulin as prebiotic. Fermentation of yoghurt samples containing inulin and transglutaminase lasted shorter than fermentation of samples without inulin and transglutaminase. The presence of high number of probiotic culture (more than 106 cells/mL) in produced set yoghurts was confirmed by SDS-PAGE of whole cell proteins and PCR with species specific primers for Bifidobacterium.

Keywords
Bifidobacterium animalis subsp. lactis; inulin; sensory properties; set-style yoghurt; transglutaminase

Hrčak ID: 23047

URI
https://hrcak.srce.hr/23047

[croatian]

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