Application of Lactobacillus casei 01 and oligofructose-enriched inulin in ayran

Authors

  • Tanja Petreska Ivanovska Faculty of Pharmacy, Ss. Cyril and Methodius University
  • Zoran Zhivikj Faculty of Pharmacy, Ss. Cyril and Methodius University
  • Liljana Bogdanovska Faculty of Pharmacy, Ss. Cyril and Methodius University
  • Kristina Mladenovska Faculty of Pharmacy, Ss. Cyril and Methodius University
  • Lidija Petrushevska-Tozi Faculty of Pharmacy, Ss. Cyril and Methodius University

DOI:

https://doi.org/10.20450/mjcce.2018.1287

Keywords:

probiotic ayran, synbiotic ayran, synbiotic microparticles, Lactobacillus casei 01, Synergy 1

Abstract

This study aimed to develop a probiotic/synbiotic ayran with a sufficient number of live bacteria Lactobacillus casei 01 (L. casei 01) during the product shelf-life. Under conditions of refrigerated storage for 15 days, probiotic survival and organic acid (lactic, acetic, propionic and butyric acid) production were evaluated. Simultaneously, pH, titratable acidity, total solids, and carbohydrate, protein, fat and mineral contents of the samples were examined. Overall results of the chemical analyses indicated the quality of the prepared samples to be comparable with the conventional ayran used as a matrix for probiotic/synbiotic supplementation. L. casei 01 survived better in ayran containing synbiotic chitosan–Ca–alginate microparticles compared to samples enriched with non-encapsulated probiotic alone or with synbiotic (L. casei 01 + oligofructose-enriched inulin), followed by increased production of lactic, acetic and propionic acid. Probiotic/synbiotic ayran may contribute to a healthy diet for consumers, while the sample enriched with microencapsulated formulation is advantageous in terms of probiotic activity.

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Published

2018-06-09

How to Cite

Petreska Ivanovska, T., Zhivikj, Z., Bogdanovska, L., Mladenovska, K., & Petrushevska-Tozi, L. (2018). Application of Lactobacillus casei 01 and oligofructose-enriched inulin in ayran. Macedonian Journal of Chemistry and Chemical Engineering, 37(1), 43–52. https://doi.org/10.20450/mjcce.2018.1287

Issue

Vol. 37 No. 1 (2018)

Section

Food Chemistry

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