Effect of milk kind on the physicochemical and sensorial properties of synbiotic kefirs containing Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-11 accompanied with inulin

• Published in: Ciência e tecnologia de alimentos Vol. 42
• Main Authors: BURAN, İlkay, AKAL, Havva Ceren, OZTURKOĞLU-BUDAK, Sebnem, YETISEMIYEN, Atila
• Format: Journal Article
• Language: Portuguese
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
• Subjects: FOOD SCIENCE & TECHNOLOGY; inulin; probiotic; kefir; prebiotic; synbiotic

Abstract In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the...