After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, various dairy products containing lactobacilli and bifidobacteria cultures have been formulated in recent years. A 2(4) full factorial experimental design was applied to verify the effects of Lactobacillus johnsonii La1 addition in retail-manufactured ice cream stored at two different freezing temperatures and containing two different levels of sugar and fat. Both fresh and frozen-thawed La1 cells underwent preliminary resistance tests to bile, antibiotics, SDS, and acidity. La1 strain proved to be highly resistant to most of stress factors, thus excluding the possibility to find evidence of cell sublethal injuries caused by freezing. When the microorganism was added to ice cream mixes in the quantity of 10(7) cfu g(-1), it did not modify the overrun and firmness of the finished product. Regardless of formulation, no count decay of La1 cells was observed in ice cream stored for up to 8 months.

Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations / C. Alamprese, R. Foschino, M. Rossi, C. Pompei, L. Savani. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 12:2-3(2002), pp. 201-208. ((Intervento presentato al convegno NIZO Dairy Conference on Food Microbes nel 2001.

Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations

C. Alamprese
;
R. Foschino
Secondo
;
M. Rossi;
2002

Abstract

After several studies have proved the benefits deriving from the ingestion of probiotic bacteria, various dairy products containing lactobacilli and bifidobacteria cultures have been formulated in recent years. A 2(4) full factorial experimental design was applied to verify the effects of Lactobacillus johnsonii La1 addition in retail-manufactured ice cream stored at two different freezing temperatures and containing two different levels of sugar and fat. Both fresh and frozen-thawed La1 cells underwent preliminary resistance tests to bile, antibiotics, SDS, and acidity. La1 strain proved to be highly resistant to most of stress factors, thus excluding the possibility to find evidence of cell sublethal injuries caused by freezing. When the microorganism was added to ice cream mixes in the quantity of 10(7) cfu g(-1), it did not modify the overrun and firmness of the finished product. Regardless of formulation, no count decay of La1 cells was observed in ice cream stored for up to 8 months.
ice cream; Lactobacillus johnsonii La1; probiotic; stress factor
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore AGR/16 - Microbiologia Agraria
Article (author)
File in questo prodotto:
File Dimensione Formato  
Alamprese_et_al 2002 Int Dairy J.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 212.18 kB
Formato Adobe PDF
212.18 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/179054
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 81
  • ???jsp.display-item.citation.isi??? 68
social impact