Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1745-4549.2012.00780.x
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dc.titleImpact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditions
dc.contributor.authorSuharja, A.A.S.
dc.contributor.authorHenriksson, A.
dc.contributor.authorLiu, S.-Q.
dc.date.accessioned2014-10-16T08:30:59Z
dc.date.available2014-10-16T08:30:59Z
dc.date.issued2014
dc.identifier.citationSuharja, A.A.S., Henriksson, A., Liu, S.-Q. (2014). Impact of saccharomyces cerevisiae on viability of probiotic lactobacillus rhamnosus in fermented milk under ambient conditions. Journal of Food Processing and Preservation 38 (1) : 326-337. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-4549.2012.00780.x
dc.identifier.issn17454549
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/94006
dc.description.abstractThe viability of probiotic Lactobacillus rhamnosus HN001 was examined in fermented milk with and without Saccharomyces cerevisiae var. bayanus EC-1118. The yeast enhanced the viability of L.rhamnosus at 30C but not at 12C. High temperature (40C) was detrimental to yeast vitality and diminished its viability-enhancing effect. The yeast inoculated at 103cfu/g multiplied to 106cfu/g and enhanced the viability of L.rhamnosus. Viable yeast exerted maximum beneficial effects, although the cell-free yeast supernatant also enhanced the survival of L.rhamnosus. The addition of yeast after fermentation decreased its viability-enhancing effect. Removal of oxygen achieved the viability of L.rhamnosus that was comparable with that achieved in the presence of viable yeast. The results suggest that the improved viability of L.rhamnosus might involve yeast viability, oxygen removal and yeast metabolite(s). The findings would help develop novel microbial starter technology for ambient-stable fermented milks with live probiotics. © 2012 Wiley Periodicals, Inc.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1111/j.1745-4549.2012.00780.x
dc.sourceScopus
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1111/j.1745-4549.2012.00780.x
dc.description.sourcetitleJournal of Food Processing and Preservation
dc.description.volume38
dc.description.issue1
dc.description.page326-337
dc.identifier.isiut000336258900036
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