Incorporation of Propionibacterium shermanii subsp. freudenreichii in probiotic dairy drink production: physicochemical, rheological, microbiological and sensorial properties. (29th October 2019)

• Record Type: Journal Article
• Authors: Yerlikaya, Oktay; Akpinar, Asli; Saygili, Derya; Karagozlu, Nural
• Is Part Of: International journal of dairy technology. Volume 73:Number 2(2020)
• Page Start: 392
• Page End: 402
• Publication Date: 2019-10-29
• Subjects: Probiotics -- Fermented milks -- Propionibacterium shermanii subsp. freudenreichii; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12666
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The aim of this study was to investigate the use of Propionibacterium shermanii subsp. freudenreichii as a combined culture with Lactobacillus acidophilus (AP), Bifidobacterium animalis subsp. lactis (BP), Lactobacillus casei (CP) and Lactobacillus rhamnosus (RP) in probiotic dairy drink production. Although Propionibacterium spp. is used for many purposes including biopreservative and adjunct culture, in this study, probiotic dairy drinks containing P. freudenreichii were evaluated in terms of their physicochemical, rheological, microbiological and sensory properties. The results of the study showed that P. freudenreichii can also be suitable for the production of probiotic drinks and that there are no adverse effects on the product characteristics.