Functional Starters for Functional Yogurt

Foods

Mattia P. Arena¹  Graziano Caggianiello¹  Pasquale Russo¹  Marzia Albenzio¹  Salvatore Massa¹  Daniela Fiocco²  Vittorio Capozzi¹  Giuseppe Spano¹ 

[1]Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, Foggia 71122, Italy

[2] E-Mails:

[3]Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, Foggia 71122, Italy

[4] E-Mail:

关键词: yogurt;    riboflavin;    multifunctional strains;    probiotic;   

DOI  :  10.3390/foods4010015

来源: mdpi

【 摘 要 】

In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.