Synbiotic yoghurt supplemented with novel probiotic Lactobacillus brevis KU200019 and fructooligosaccharides
2021
Kariyawasam, Kariyawasam Majuwana Gamage Menaka Menike | Lee, Na-Kyoung | Paik, Hyun-Dong
This study was performed to develop a functional synbiotic yoghurt enriched with Lactobacillus brevis KU200019 and fructooligosaccharides (FOS). The yoghurts were manufactured using a commercial starter culture and labeled as C (a control without probiotics and FOS), P (L. brevis ATCC 14869), K (L. brevis KU200019), PS (L. brevis ATCC 14869 and FOS), and KS (L. brevis KU200019 and FOS). The yoghurts were stored at 4 °C for 21 days. The KS sample observed with high antioxidant, ACE-inhibitory (70.37 ± 1.19%), reactive oxygen species scavenging (2.52-fold), and immunomodulatory activities. Supplementation of probiotics or FOS did not have an adverse effect on sensory properties. These results confirmed that L. brevis KU200019 and FOS could be used in the dairy industry to improve the putative health benefits and quality of the dairy products.
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