Production and marketing of starter cultures and probiotics
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Mediterranea Biotecnologie

Fermented Milk and probiotics

lactobacillus

Technological Aspects of fermented milk with probiotics of Lactobacillus paracasei and Lactobacillus rhamnosus

Experimental Thesis of Master Course in Food Science e Technology - Department STAAM - Campobasso 30 April 2008

The present study, resulted by collaboration between Mediterranea Biotecnologie and University of Molise, has interested lactic acid bacteria with probiotic characteristics and their implication of nutritional and technological aspects in final foods

The nutritional aspects depend by physiological and functional properties of probiotics, they have to resist to gastro-intestinal trait; moreover the production of aromatic metabolites can contribute to functional effect of final food.

Technological aspects regard the phases of the process of food preparation in which probiotics are developed or added. 

The market of functional foods containing probiotics is increasing and their evaluations of techno-functional properties became relevant.

The correct evaluation of probiotics in functional food includes: the capacity to develop into the production phase; survival in the finished product; the influence on the chemical-physical and organoleptic characteristics of the product.

During the thesis the effects of the growth of probiotic strains of Lactobacillus paracasei and Lactobacillus rhamnonsus was investigated in different substrates: cow's milk, lactose-free cow's milk, soy milk.

The technological performances of probiotic strains was compared to Streptcococcus thermophilus strains, with relevant technological properties.

After the development in the different substrates were analyzed: acidification capability, aromatic properties, proteolytic activity.

L De Santis - QC Manager

 


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