Viability and metabolic activity of microencapsulated bifidobacteria in plain and strawberry stirred yoghurt [electronic resource].

Includes references.

Viable count of microencapsulated Bifidobacterium bifidum Bifidobacterium laros and Bifidobacterium longum were mixed with plain and strawberry stirred yoghurt and refrigerated storage for two weeks. Subsequent viability of Bifidobacterium species, level of fermentation end products (lactic and acetic acids) and pH values were measured during storage period. The results showed that the population of encapsulated bifidobacteria were more stable (percentage of viable count 53 - 80%) than that, in nonencapsulated (percentage of viable count 2 - 14%), at the end of storage period. The encapsulated Bifidobacterium laetis in plain yoghurt recorded 83 and 80% of viable count after first and second week from storage period. On the other hand, survivals of all encapsulated Bifidobacterium species were higher in plain yoghurt than that in strawberry yoghurt. It is worthy to notice that, the encapsulated bifidobacteria release a little metabolic end products than nonencapsulated. Results suggested that microencapsulation protected bifidobacteria from the low pH of yoghurt and strawberry yoghurt.

Summary in Arabic.

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