Annals : Food Science and Technology (Jan 2010)
METABOLIC AND BIOCHEMICAL CHARACTERISTICS OF PROBIOTIC CULTURE IN MILK SUPPLEMENTED WITH RYE FLAKES AND MALT EXTRACT
Abstract
Rye flakes and malt extract were added to milk in order to stimulate growth and fermentative activity of probioticbacteria and to obtain a probiotic product with pleasant sensory attributes. Probiotic culture used in this study containsbifidobacteria, Lb. acidophilus, Lactobacilus lactis and Streptococcus thermophilus.Rye flakes have a stimulating effect more pronounced than malt extract on acidification capacity of the probioticculture, and to achieve an increase of the milk acidity of 7g lactic acid /dm3 (in 6h at 39oC) the two ingredients must beadded in concentration of 2% and, respectively, 0.2%..The probiotic culture reach the greatest proteolytic activity when rye flakes are added in the proportion of 3% andmalt extract in the proportion of 0.1% and the amino acids released rate was 764.6 μg%. The lactose bioconversionrate was greater in the milk supplemented with rye flakes 3% and malt extract 0.1% and residual lactose was 3.84%.
