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Foods 2015, 4(1), 15-33; doi:10.3390/foods4010015

Functional Starters for Functional Yogurt

1
Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, Foggia 71122, Italy
2
Promis Biotech s.r.l., Via Napoli 25, Foggia 71122, Italy
3
Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, Foggia 71122, Italy
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 13 November 2014 / Revised: 27 December 2014 / Accepted: 16 January 2015 / Published: 5 February 2015
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Abstract

In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects. View Full-Text
Keywords: yogurt; riboflavin; multifunctional strains; probiotic yogurt; riboflavin; multifunctional strains; probiotic
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Arena, M.P.; Caggianiello, G.; Russo, P.; Albenzio, M.; Massa, S.; Fiocco, D.; Capozzi, V.; Spano, G. Functional Starters for Functional Yogurt. Foods 2015, 4, 15-33.

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