L. plantarum 299V as a starter probiotic in fermented egg white drink
Egg white (albumen) is the sticky, colorless part of the egg surrounded by the eggshell. It consists of many functional proteins, especially ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme. Probiotics are living microorganisms that have a beneficial effect on the human intestine. Recent...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2022
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
28 |
| Kulcsszavak: | Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/78542 |
| Tartalmi kivonat: | Egg white (albumen) is the sticky, colorless part of the egg surrounded by the eggshell. It consists of many functional proteins, especially ovalbumin, ovotransferrin, ovomucoid, ovomucin, and lysozyme. Probiotics are living microorganisms that have a beneficial effect on the human intestine. Recently, supplementing food with probiotics has become an important approach to prevent the adhesion of some harmful bacteria to the intestinal mucosa and reduce the symptoms associated with lactose intolerance and milk protein allergy. Egg white drink is a functional drink that is cholesterol and fat-free, and rich source of protein. In this study egg white drink was fermented by L.plantarum 299v as a starter culture using two different carbohydrate sources (fructose and fructooligosaccharides) as samples, and without added sugar were serving as controls.The survivability and pH value of probiotic beverages was investigated during three weeks of cold storage. After 24 hours of fermentation, the pH decreased to a value of 6.15 and the cell count increased to 8.2 log10 CFU/ml in the control samples. During 3 weeks of storage, the cell count was higher than 108 CFU/ml in all samples with or without added sugar, which is the recommended daily dose of probiotic bacteria. Moreover, the pH decreased to 3.8 when fructose and fructooligosaccharides were added, while the control samples had the highest pH (6.1) during the storage period. |
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| Terjedelem/Fizikai jellemzők: | 296-300 |
| ISBN: | 978-963-306-904-2 |