Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 50-66 |
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Karimi R. Effect of Lactobacillus paracasei, L. helveticus and Bifidobacterium lactis on fatty acid profile of sour cream. FSCT 2025; 21 (157) :50-66
URL: http://fsct.modares.ac.ir/article-7-70068-en.html
URL: http://fsct.modares.ac.ir/article-7-70068-en.html
Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran , rzakarimi@gmail.com
Abstract: (111 Views)
Nowadays, probiotic products are among popular foods among the consumers due to their different health effects. One of the dairy products is sour cream, which has been less noticed, although it has high potential for inclusion of the probiotic microorganisms. The goal of the present research was considering the effects of probiotic cultures on fatty acid profile of sour cream. The cream samples were incorporated by Lactobacillus casei, L. helveticus and Bifidobacterium lactis as single cultures. The pH values, acidity and fatty acid profiles were evaluated at the time of 1, 15 and 30 days of storage period. The mentioned parameters were compared to the control cream. Concentrations of short-chain fatty acids in cultured cream samples differed depending on the used cultures. Moreover, probiotics caused the change in medium chain, saturated and polyunsaturated fatty acid content in fermented cream. Among the short-chain fatty acids and unsaturated fatty acids, L. paracasei caused the highest production of linoleic acid in 1 and 30 days of storage as well as the highest production of butyric acid in 15 and 30 days of storage. Generally, production of probiotic sour cream can be a functional value-added product in the dairy industry.
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2023/06/24 | Accepted: 2024/04/9 | Published: 2025/02/19
Received: 2023/06/24 | Accepted: 2024/04/9 | Published: 2025/02/19
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