Bifidostimulating ingredients for dessert fermented products


Keywords: prebiotics, probiotics, symbiotics, bifidobacteria, lactobacilli, plant fillers, biological value

Abstract

Fermented sour-milk dessert products of a functional orientation are becoming increasingly popular in Ukraine. Dairy desserts have good taste properties, high nutritional and biological value and dense, non-flowing consistency. A wide range of additions, fillers, flavors, stabilizers are used in the production of desserts. Fermented dairy products are the main suppliers of probiotic microorganisms that promote the maintenance and restoration of human microbial ecology. Probiotic cultures that provide beneficial effects on the consumer's body and normalize the composition and function of the microflora of the gastrointestinal tract include the following types of lactobacterial bifidobacteria: Lactobacillus acidophilus, Lactobacillus casei, Bifidobacterium spp. (V. adolescentis, B. animalis spp. Lactis, B. bifidum, B. longum, B. breve). Bifidobacteria – is one of the most important groups of intestinal microorganisms, which dominate the anaerobic flora of the colon. The International Dairy Federation defines such mixtures as bioproducts, which contain at least 1 × 106 bifidobacteria in 1 cm3. It should be noted that for most part of microorganisms, which are representatives of normal microflora of the human gastro intestinal tract, milk is an unfavorable environment for their development. This is due to the fact that there are no low molecules compounds in milk required for the development of microorganisms, such as free amino acids, monocourses, etc., as well as the fact that most bacteria of the genus Lactobacillus, Lactococcus and Bifidobacterium are related to obligated anaerobes that are adversely affected dissolved in milk oxygen air. Therefore, bifidobacteria, which belong to anaerobes, develop in milk very slowly. Bifidobacteria are actively involved in the restoration of normal intestinal microflora in gastrointestinal diseases and after treatment with antibiotics. It is necessary to use milk-adapted strains of bifidobacteria in order to stimulate their development and to provide the necessary composition of the nutrient environment and growth stimulants for their development, and to cultivate them together with lactic acid bacteria that have high β-galactosidase activity, which increases their own β-galactosidase activity bifidobacteria.

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Abstract views: 58
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Published
2018-11-13
How to Cite
Solomon, A. (2018). Bifidostimulating ingredients for dessert fermented products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(90), 53-57. https://doi.org/10.32718/nvlvet9011