Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage

Raquel, Rozada Sanchez and Avinash, P. Sattur (2008) Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage. Process Biochemistry, 43. pp. 848-854.

PDF Process_Biochemistry,_Volume_43,_Issue_8,_August_2008,_Pages_848-854.pdf Restricted to Registered users only Download (667kB)

Abstract

A malt hydrolisatemimicking the composition of that produced in a brewery by the infusionmethod has been evaluated as a potential substrate for fermentation by bifidobacteria with the aim of producing a potentially probiotic beverage. Preliminary experiments indicated the need for addition of a growth promoter to the malt hydrolisate, and yeast extract in a concentration of 10 g l�1 was chosen. The growth of four Bifidobacteriumspp. in themalt hydrolisate with 10 g l�1 of yeast extract was followed over a 24 h period at 37 8C. The results showed an increase in bacterial population between 1.5 and 2.0 log10 cycles with amaximum growth rate of approximately 0.2 h�1. Large amounts of sugars and free amino nitrogen are still present at the beginning of the stationary phase of growth. The end of the exponential phase was attributed to the accumulation of toxic metabolites combined with the low pH.

Item Type:	Article
Uncontrolled Keywords:	Malt Bifidobacteria Probiotic Fermentation Logistic equation Organic acids
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 07 Beverage Technology
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Jun 2009 11:07
Last Modified:	28 Dec 2011 10:10
URI:	http://ir.cftri.res.in/id/eprint/9098

Actions (login required)

View Item