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Survival of probiotic bacteria in fruit juice jelly products |
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| รหัสดีโอไอ | |
| Title | Survival of probiotic bacteria in fruit juice jelly products |
| Creator | Warangkanang Ampornpat Borwonsak Leenanon |
| Contributor | Department of Food Technology Faculty of Technology Khon Kaen University Nai Mueang Mueang Khon Kaen 40000 Thailand |
| Publisher | Mahasarakham University |
| Publication Year | 2560 |
| Keyword | probiotic bacteria survivals fruit juice jelly |
| Abstract | The aims of this work were to determine the sensory evaluation (in terms of color, odor, flavor, texture and overall liking) of three types of fruit juice jelly products, growth curves of Lactobacillus acidophilus TISTR 1338 and L. casei TISTR 390 and their survivals in fruit juice jelly products during storage at 5ฐC for 9 days. The sensory scores showed that there was no significant difference of overall liking scores among jelly products. According to their growth curves, both probiotic bacteria had entered the stationary phase with an average of 9 log cfu/ml after incubation for 26 h. Probiotic bacteria were cultured for 26 h for studying the survival of probiotic bacteria in fruit juice jelly products. It was found that the numbers of L. acidophilus TISTR 1338 and L. casei TISTR 390 decreased from the initial numbers of 9.23 log cfu/g and 8.97 log cfu/g to 6.80 log cfu/g and 7.73 log cfu/g, respectively, after 9 days of refrigerate storage. However, there was no significant difference (p > 0.05) between viabilities of L. acidophilus TISTR 1338 and L. casei TISTR 390 on day 9. The survival of bacteria reduced during storage; however the final cell concentrations were still higher than the minimum therapeutic levels (?5 Log cfu/g) for probiotics in the products. |
