International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2012.84.94El-ZainyA.R.M. El-ZamzamyF.M. MostafaM.Y.A. 4201274Synbiotics are products that contain both prebiotics and probiotics. To maximize
effectiveness of bifidus products, prebiotics are used in probiotic foods. This
study aimed to manufacture four wheat fermented milk beverages: Wheat Fermented
Milk (WFM) as a control and other three milks with the addition of strawberry
(SWFM), mango (MWFM) or chocolate (CWFM) inoculated with culture mix (Lactobacillus
acidophilus ATCC 20552, Bifidobacterium lactis coded Bb 12 and Streptococcus
salivarius subsp. thermophilus). Chemical, microbiological, sensory
and physical properties were investigated. The results revealed that succinic
acid was the dominant organic acid in MWFM and probionic acid was the dominant
in WFM, SWFM and CWFM at the initial and after 21 days of storage. CWFM gained
high Lactic acid bacteria and Bifidobacterium numbers at most storage
times. The highest overall acceptability was for CWFM. Syneresis values were
lower in the three fermented milks compared to the control, especially in CWFM.
It could be concluded that addition of 5% strawberry, 5%mango and 10% chocolate
to fermented milk during manufacturing process can produce acceptable probiotic
milk beverages with sufficient survival rate of probiotic bacteria.]]>Achinewhu, S.C., C.C. Ogbonna and A.D. Hart,199548341348Akalin, A.S., S. Fenderya and N. Akbulut,200439613621Almeida, E.G., C.C. Rachid and R.F. Schwan,2007120146151AOAC.,199515th Edn.,Pages: 1094Pages: 1094AOAC,199013th Edn.,pp: 233-234pp: 233-234APHA,1971APHA.,199216th Edn.,Armitage, P.,1971Charalampopoulos, D., R. Wang, S.S. Pandiella and C. Webb,200279131141Charalampopoulos, D., S.S. Pandiella and C. Webb,200382133141Dave, R.I. and N.P. Shah,1996Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and bifidobacteria.]]>7915291536Erbas, M., M.K. Uslu, M.O. Erbas and M. Certel,200619294301Fuller, R.,1992Pages: 398Pages: 398Gadaga, T.H., A.N. Mutukumira, J.A. Narvhus and S.B. Feresu,199953111Gobbetti, M. and A. Corsetti,1997Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review.]]>14175188Gonzales, S., G. Albarracin, M.L.D.R. Pesce, M.C. Apella, A.P.D.R. Holgado and G. Oliver,19908349354Guzel-Seydim, Z.B., A.C. Sydim, A.K. Green and A.B. Bodine,2000133543Hiza, H.A.B. and L. Bente,20072007Holzapfel, W., 19978241258Hui, Y.H.,20122nd Edn.,IDF Standard,1995Lactobacilus acidophilus culture media.]]>1995Iwalokun, B.A. and M.O. Shittu,20076172182Iyer, R., S.K. Tomar, T.U. Maheswari and R. Singh,2010Streptococcus thermophilus strains: Multifunctional lactic acid bacteria.]]>20133141Kabeir, B.M., S. Abd-Aziz, K. Muhammed, M. Shuhaimi and M.A. Yazid,200541125131Ling, E.R.,19633rd Edn., Vol. 2,pp: 76-98pp: 76-98Luckow, T. and C. Delahunty,200415751759Melaku, U. and R.M. Faulks, 1988Eragrotis tef.]]>27181189Miki, K., Y. Urita, F. Ishikawa, T. Iino and H. Shibahara-Sone et al.,2007Bifidobacterium bifidum fermented milk on Helicobacter pylori and serum pepsinogen levels in humans.]]>9026302640Moor, M.L.,19702nd Edn.,Muller, E. and F. Radler,1993Lactobacillus casei.]]>38441446Pescuma, M., E.M. Hebert, F. Mozzi and G.F. de Valdez,20101417381Rodriguez, C., M. Medici, A.V. Rodriguez, F. Mozzi and G.F. de Valdez,2009Streptococcus thermophilus strains.]]>9224232434Salji, J.P. and S.R. Saadi,1986211624Shah, N.P.,20071712621277Sheehan, V.M., P. Ross and G.F. Fitzgerald,20078279284Steinkraus, K.H.,200212332Tuorila, H. and A.V. Cardello,200213561569Mostafa, M.Y.A.,20112011