Effects of Lactobacillus rhamnosus GG addition in ice cream

被引：48

作者：

Alamprese, C ^{[1
]}

Foschino, R ^{[1
]}

Rossi, M ^{[1
]}

Pompei, C ^{[1
]}

Corti, S ^{[1
]}

机构：

[1] Univ Milan, DISTAM, I-20133 Milan, Italy

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2005年 / 58卷 / 04期

关键词：

Lactobacillus rhamnosus GG; ice cream; probiotics; stress factor;

D O I：

10.1111/j.1471-0307.2005.00214.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

A 2(4) full factorial experimental design was applied to verify the effects of Lactobacillus rhamnosus GG (LGG) addition in retail-manufactured ice cream stored at two different freezing temperatures (-16 degrees C and -28 degrees C) and containing two different levels of sugar (15-22%) and fat (5-10%). In addition to microbial counts, the pH, acidity, viscosity of the mixes and functional properties of the ice creams were evaluated. Both fresh and frozen-thawed LGG cells underwent preliminary resistance tests to bile, antibiotics and acidity. The LGG strain proved to be highly resistant to most of the stress factors. When the micro-organism was added to ice cream mixes in a quantity of 10(8) cfu/g, it did not change the overrun, firmness or melting behaviour of the finished product. Regardless of formulation, no count decay of LGG cells was observed in ice cream stored for up to 1 year.

引用

页码：200 / 206

页数：7

共 29 条

[1]

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