Next Article in Journal
Immunomodulatory Activity of Carboxymethyl Pachymaran on Immunosuppressed Mice Induced by Cyclophosphamide
Next Article in Special Issue
A Comparison of Bioactive Metabolites, Antinutrients, and Bioactivities of African Pumpkin Leaves (Momordica balsamina L.) Cooked by Different Culinary Techniques
Previous Article in Journal
Intermediate Detection in the Casiopeina–Cysteine Interaction Ending in the Disulfide Bond Formation and Copper Reduction
Previous Article in Special Issue
Supplementation with Magnesium Salts—A Strategy to Increase Nutraceutical Value of Pleurotus djamor Fruiting Bodies
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Molecules
Volume 26
Issue 19
10.3390/molecules26195730
molecules-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products

by
Dorota Zielińska
1,*,
Katarzyna Marciniak-Lukasiak
2,*,
Marcelina Karbowiak
1 and
Piotr Lukasiak
3,4
1
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
2
Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, 02-776 Warsaw, Poland
3
Faculty of Computing and Telecommunications, Institute of Computing Science, Poznan University of Technology, Piotrowo 2, 60-965 Poznan, Poland
4
Laboratory of Bioinformatics, Institute of Biochemistry Polish Academy of Sciences, Noskowskiego 12/14, 61-704 Poznan, Poland
*
Authors to whom correspondence should be addressed.
Molecules 2021, 26(19), 5730; https://doi.org/10.3390/molecules26195730
Submission received: 8 August 2021 / Revised: 13 September 2021 / Accepted: 16 September 2021 / Published: 22 September 2021
(This article belongs to the Special Issue Bioactives and Functional Ingredients in Foods and Beverages 2.0)
Browse Figures
Versions Notes

Abstract

The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage. The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.
Keywords: Lactobacillus; oligofructose; fructose; milk fermentation; texture; sensory properties Lactobacillus; oligofructose; fructose; milk fermentation; texture; sensory properties

Share and Cite

MDPI and ACS Style

Zielińska, D.; Marciniak-Lukasiak, K.; Karbowiak, M.; Lukasiak, P. Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products. Molecules 2021, 26, 5730. https://doi.org/10.3390/molecules26195730

AMA Style

Zielińska D, Marciniak-Lukasiak K, Karbowiak M, Lukasiak P. Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products. Molecules. 2021; 26(19):5730. https://doi.org/10.3390/molecules26195730

Chicago/Turabian Style

Zielińska, Dorota, Katarzyna Marciniak-Lukasiak, Marcelina Karbowiak, and Piotr Lukasiak. 2021. "Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products" Molecules 26, no. 19: 5730. https://doi.org/10.3390/molecules26195730

APA Style

Zielińska, D., Marciniak-Lukasiak, K., Karbowiak, M., & Lukasiak, P. (2021). Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products. Molecules, 26(19), 5730. https://doi.org/10.3390/molecules26195730

Article Metrics

Back to TopTop