Journal of Food Quality / 2018 / Article / Tab 5

Research Article

Immobilization of Bifidobacterium infantis Cells in Selected Hydrogels as a Method of Increasing Their Survival in Fermented Milkless Beverages

Table 5

The acidity and S. thermophilus TKM3 KKP2030p count of fermented beverages without supplementation and of beverages supplemented with free and immobilized B. infantis ATCC15697 KKP2029p during storage at 4°C.

BeverageStorage time (days)Acidity (pH)S. thermophilus TKM3 KKP2030p (cfu·g−1)
ABCABC

Oat04.224.224.227.65 ± 0.087.65 ± 0.087.65 ± 0.08
284.194.204.187.19 ± 0.177.16 ± 0.157.14 ± 0.16

Oat-banana04.264.264.267.60 ± 0.067.60 ± 0.067.60 ± 0.06
284.204.244.257.18 ± 0.247.06 ± 0.227.12 ± 0.12

Oat with peach filling04.074.084.077.47 ± 0.107.47 ± 0.107.47 ± 0.10
284.044.094.056.88 ± 0.196.86 ± 0.286.94 ± 0.06

A: beverage without supplementation with B. infantis ATCC15697 KKP2029p; B: beverage supplemented with free cells of B. infantis ATCC15697 KKP2029p; C: -beverage supplemented with immobilized cells of B. infantis ATCC15697 KKP2029p; oat and oat with peach filling: supplementation with beads made with 5% pectin; oat-banana: supplementation with microbeads made with 1.5% alginate.

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