Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt Containing Mangifera pajang Fibrous Polysaccharides
Article first published online: 26 OCT 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 11, pages M624–M630, November 2012
How to Cite
Al-Sheraji, S. H., Ismail, A., Manap, M. Y., Mustafa, S. and Yusof, R. M. (2012), Viability and Activity of Bifidobacteria During Refrigerated Storage of Yoghurt Containing Mangifera pajang Fibrous Polysaccharides. Journal of Food Science, 77: M624–M630. doi: 10.1111/j.1750-3841.2012.02955.x
- Issue published online: 19 NOV 2012
- Article first published online: 26 OCT 2012
- MS 20120264 Submitted 2/22/2012, Accepted 8/16/2012.
- Mangefira pajang;
Abstract: The viability and activity of Bifidobacterium pseudocatenulatum G4, B. longum BB 536 and yoghurt cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) were studied in yoghurt containing 0.75%Mangefira pajang fibrous polysaccharides (MPFP) and inulin. Growth of probiotic organisms, their proteolytic activities, the production of short chain fatty acids (lactic, acetic and propionic) and the pH of the yoghurt samples were determined during refrigerated storage at 4 °C for 28 d. B. pseudocatenulatum G4 and B. longum BB 536 showed better growth and activity in the presence of MPFP and inulin, which significantly increased the production of short chain fatty acids as well as the proteolytic activity of these organisms.
Practical Application: This is the first study reported on produce synbiotic yoghurt as a functional food for specified health uses contains bifidobacteria and M. pajang fibrous polysaccharides. M. pajang fibrous polysaccharides can be used as a prebiotic particularly in dairy products to increase the viability and activity of bifidobacteria which can be used as probiotic to exert health benefit to the human by yoghurt that is considered common use in society; thus, the benefits of synbiotic yoghurt are readily accessible to the member of society.