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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2010

Contributo in rivista

Tipo: Articolo in rivista

Titolo: THE USE OF PROBIOTIC STRAINS IN THE PRODUCTION OF A DONKEY MILK-BASED FUNCTIONAL BEVERAGE

Anno di pubblicazione: 2010

Autori: Nazzaro,F.; Fratianni,F.; Orlando,P.; Coppola,R.

Affiliazioni autori: ISA-CNR;Orlando:IBP-CNR

Autori CNR:

  • FLORINDA FRATIANNI
  • FILOMENA NAZZARO
  • PIERANGELO ORLANDO

Lingua: inglese

Abstract: The capability of different probiotic strains of Lactobacillus spp. (L. acidophilus, L.bulgaricus, L. paraplantarum, L. plantarum, L. pentosus and L. rhamnosus)to ferment donkey milk was examined in order to investigate the possibility of formulating a probiotic milk beverage.Donkey milk was inoculated with different strains of Lactobacillus for 48 h. Microbial growth and fermentative aptitude was monitored as well as the microbial capability to produce short chain organic acids (SCOAs). All the strains were capable to grow in donkey milk, as demonstrated by the high microbial count (> 9 log colony forming units/ml) and low pH values. Chromatographic analysis evidenced that the fermented milk exhibited SCOAs other than lactic acid, ranging from 1.41 mmol/L of succinic acid (in milk fermented by L. paraplantarum) to 22.96 mmol/L of acetic acid (in product fermented by L. acidophilus). Butyric acid was present in all products. The possibility of using donkey milk as a growth medium for several probiotic strains, thereby giving rise to the production of a probiotic beverage with healthy SCOAs, can lead the way to a vast number of potential uses for this milk.

Rivista:

International journal of probiotics & prebiotics New Century Health Publishers,
Paese di pubblicazione: Stati Uniti d'America
Lingua: inglese
ISSN: 1555-1431

Numero volume: 5

Referee: Sì: Internazionale

Parole chiave:

  • Donkey milk
  • probiotic
  • Lactobacillus
  • fermented foods

Strutture CNR:

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