NSC B

Transcription

1 NSC B B. infantis log cfu/ml acidophilus log cfu/ml bulgaricus 6.48 log cfu/ml 16 late-acidification B. infantis B. longum acidophilus (Soybean, Glycine max Merill) acidophilus 32 (Leguminose) 7.63 log cfu/ml 7.07 log 40 (N 6.25) cfu/ml 25 bulgaricus (lipoxygenase) S. thermophilus S. -galactosidase thermophilus Brix (Thananunkul et al., 1976) (Bifidobacterium) CFU/ml 1

2 Haenel (1970) B. infantis Bacteroides log cfu/ml Veillonella Clostridium Proteus 1997 acidophilus log cfu/ml bulgaricus 6.48 log cfu/ml 5.5 Barbero et al., late-acidification /ml B. infantis B. longum acidophilus acidophilus log cfu/ml 7.07 log cfu/ml bulgaricus Wang 1974 bulgaricus acidophilus 1997 B. bifidum B. infantis B. longum 48 bulgaricus 10 8 cfu/ml B. bifidum B. bulgaricus B. bifidum longum bulgaricus B. B. infantis Scardovi, bifidum 1986 Baig and Prasad, 1996 host-specificity bulgaricus human-origin bulgaricus bulgaricus B. infantis B. longum 24 Streptococcus thermophilus Lactobacillus 7.52 log cfu/ml acidophilus bulgaricus 7.41 log cfu/ml 7.21 log cfu/ml cfu/ml 6.90 log cfu/ml pour plate 2

3 B. infantis 25 5 acidophilus 32 B. infantis 3.72 log cfu/ml acidophilus 4.04 log 25 cfu/ml B. longum acidophilus 5 32 B. longum 3.39 log cfu/ml acidophilus 3.25 log cfu/ml 25 B. infantis 5 B. infantis B. longum 10 6 CFU/ml B. infantis acidophilus B. infantis 10 acidophilus B. longum acidophilus A B. infantis 32 B. infantis 4.04 log cfu/ml log cfu/ml log cfu/ml Rasic acidophilus 2.65 Kurmann 1983 acidophilus log cfu/ml B. infantis B. infantis S. B. longum thermophilus 24 S. 25 S. thermophilus 3.56 B. infantis Rasic and Kurmann B. longum acidophilus B. longum B. infantis log cfu/ml B. longum 25 B. longum 6 2. B. infantis Hammer and Marth yogurt 10 6 CFU/ml Lactobacillus spp. 10 3

4 homofermentative of incorporation of cottage cheese whey heterofermentative solids and Bifidobacterium bifidum in freshly made yogurt. J. Dairy Res. 63: fructose-6-phosphate phosphoketolase 3. Barbero, G. J., Runge, G., Fischer, D., F6PPK 2 3 Crawford, M. N., Torres, F. E. and Gyorgy, P Investigation the 2 bacterial flora, and sugar content in phosphoroclastic the intestinal tract of infants. J. Pediat. splitting 40: /2 4. Dave, R. I. and Shah, N. P Rasic and Kurmann, Evaluation of the media for selective 1983 enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, Lactobacillus acidophilus acidophilus, and Bifidobacteria. J. Dairy. Sci. 79: Haenel, H Human normal and abnormal gastrointestional flora. Amer. J. Clin. Nutr. 23: Hammer, W.T. and Marth, E.H Survival of Streptococcus thermophilus B. infantis and Lactobacillus bulgaricus in acidophilus 8 commercial and experimental yogurts. J B. infantis Food Prot. 47: acidophilus 7. Rasic, R. and Kurmann, J.A phosphoroclastic splitting Bifidobacteria and their role. Birkhauser Verlag, Basel, Switzerland. 8. Samona, A. and Robinson, R. K B. longum Effect of yogurt culture on the survival acidophilus 8 of bifidobacteria in fermented milks. J B. infantis Soc. Dairy Technol. 47: acidophilus B. infantis 9. Scardovi,V The genus Bifidobacterium. In Bergey s Manual B. infantis B. longum of Systematic Bacteriology. ed. J.G. B. infantis B. Holt. Vol. 2, p Williams and infantis Wilkins,Co.,Baltimore,Md. 10. Tamine, A. Y. Marshall, V. M. E. and Robinson, R. K B. longum Microbiological and technological aspects of milk fermented by bifidobacteria. J. Dairy Res. 62: Tamime, A. E. and Robinson, R. K Yogurt: Science and Technology. Oxford: Pergamon Press Wang, H., Kraidej, and Hesseltine, C. W Lactic acid fermentation of soybean milk. J. Milk Food Technol Baig, M. I. and Prasad, V Effect 4

5 Table. 1. value and colony counts of Table 2. Contents of acetic acid and lactic Bifidobacterium spp. and lactics acid in soymilk fermented with growing in soymilk Bifidobacterium spp. and lactics Initial range After 24 h After 32 h Fermentation Content (mmol/l) Acetic acid/ Micro-organisms CFU/ml CFU/ml CFU/ml B. infantis B. longum acidophilus B. infantis + acidophilus B. infantis + B. longum + acidophilus B. longum time (h) Acetic acid Lactic acid Lactic acid Fermented with B. infantis and acidophilus d d c c b b a a 1.40 Fermented with B. infantis and b d b c a b a a 0.54 Fermented with B. longum and acidophilus c d b c b b a a 1.02 Fermented with B. longum and c d c c b b a a 0.95 *Values in the same column with different superscripts were significantly different by Duncan s multiple range test (p<0.05) 5