Lai, Chay Shia (2010) Effect of cold stress adaptation on viability of Lactobacillus Caseilc-O1 ln non-dairy ice cream. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Probiotic bacteria Lactobacillus casellc-o1 was Incorporated Into non-dairy ice cream with stress adaptation treatment at various temperatures and duration prior to frozen storage at -20°C which was found to have obvious effect on their survival. It was found out that the survival rate of probiotic subjected to cold stress adaptation treatment at 25°C for 4 hours increased nearly 50% compared with control. However, at a longer duration (30 hours), cell grows at stress adaptation treatment involved slow Cooling from 35°C to 15°C exhibited better survival (97%,) after 1 month -20ºC frozen storage. Besides, cell subjected to stress adaptation treatment is more metabolically active than non-adapted cell. Probiotic bacteria could act as stabilizer to Improve physicochemical properties of non-dairy ice cream. Threonine, tyrosine, cysteine, phenylalanine and isoleucinewere only detected in cell subjected to 4 hours cold stress adaptation at 25 ºC compared with control and the rest of treatments Indicate an induction of cold shock proteins. Sensory properties of non-dairy ice cream were overall good if compared with dairy Ice cream and can be accepted by consumers. Further studies are needed to evaluate the protection effect of stress adaptation on the probiotic survival in gastrointestinal tract.
| Item Type: | Academic Exercise |
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| Keyword: | Lactobacillus casellc-ol, non-dairy ice cream , stress adaptation treatment , problotic |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 30 Mar 2015 15:58 |
| Last Modified: | 25 Oct 2017 14:29 |
| URI: | https://eprints.ums.edu.my/id/eprint/10698 |
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