Lai, Chay Shia (2010) Effect of cold stress adaptation on viability of Lactobacillus casei Lc-01 in non-dairy ice cream. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Probiotic bacteria Lactobacillus casei Lc-01 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 -20°C 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 isoleucine were only detected in cell subjected to 4 hours cold stress adaptation at 25°C compared with control and the rest of treatments indicate an induction of cold shock roteins. 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 astrointestinal tract.
| Item Type: | Academic Exercise |
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| Keyword: | Bacteria, Probiotic bacteria, Lactobacillus casei Lc-01, Non-dairy ice cream |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 02 Apr 2012 16:58 |
| Last Modified: | 23 Oct 2017 11:03 |
| URI: | https://eprints.ums.edu.my/id/eprint/3701 |
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