| F19 in Functional
Foods |
In order to manufacture
functional food products with good taste and texture, it is important
to find a suitable combination of starter and probiotic cultures.
Another important consideration is the stability of the probiotic
culture. The survivability of probiotic bacteria should surpass the
shelf life of the functional food. The stability of Lactobacillus F19 added to milk
products, fresh cheese, and stewed fruits ("fruit soups") was
investigated by Ohlson et al, 2002 (Figure
2). F19 was added to these foods to contain 1 billion (1x109
cfu's per gram). The stability of Lactobacillus
F19 was then assessed during shelf life studies at 8oC (46.4oF).
In all tested
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products, Lactobacillus F19 remained stable.
Because the F19 strain grows slowly in
milk,a
starter culture was deemed necessary during the experiments. When F19
was added to these types of foods, a creamy texture and no negative
effect of syneresis (separation of liquids from solids) was found in
the finished functional foods. No off-flavors were reported by expert
taste panel participants for products containing 500 million (5x108)
cfu's of Lactobacillus F19
per gram of product after 3 weeks of storage. Furthermore, sensory
properties such as consistenct, flavor, and stability were improved.
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Figure 2. Stability of Lactobacillus F19 in different
types of functional foods.
F19 Stability in Drinkable Yogurt
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More recently, the stabilities of different probiotic bacteria in
drinkable yogurt were studied. Yogurt contained Lactobacillus strain F19, Bifidobacterium bifidum, and Lactobacillus acidophilus. It was
determined that F19 remained viable, (Figure
3), up to 8 weeks after yogurt production (final pH of 3.98)
when stored at 8oC (46.4oF).
Figure 3. Stability
of different probiotic bacteria in a drinkable yogurt.
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