文章基本信息

标题：Addition of Inulin and Manganese Chloride Increased Antibacterial Metabolites in Yoghurt
本地全文：下载
作者：Chika C. Ogueke ; Clifford I. Owuamanam ; Ijeoma A. Olawuni 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2014
卷号：13
期号：1
页码：12-16
DOI：10.3923/pjn.2014.12.16
出版社：Asian Network for Scientific Information
摘要：The effect of the addition of inulin and manganese chloride (MnCl₂) to milk before fermentation on the amount of antibacterial metabolites produced in fermented milk was studied. Normal and modified fermented milks were produced and the lactic acid and hydrogen peroxide (H₂O₂) contents were determined using standard analytical procedures. The well in agar diffusion method was used to determine the antibacterial effects of the cell free fermented milks on Staphylococcus aureus and E. coli. Results obtained showed that addition of the compounds increased the amount of lactic acid and H₂O₂ in the modified milk. Highest amounts of lactic acid (6197.50 mg/L) and H₂O₂ (42.83 mg/L) were obtained in the sample containing highest amounts of inulin (7 g/L) and MnCl₂ (2 mg/L). The largest zones of growth inhibition for S. aureus and E. coli were obtained in samples containing 5 g/L inulin, 2 mg/L MnCl₂and 7 g/L inulin, 2 mg/L MnCl₂, respectively. However, larger zone of growth inhibition were generally observed with E. coli. The inclusion of these substances significantly increased the amounts of the antibacterial metabolites and increased the inhibitory effect on S. aureus and E. coli. . Therefore addition of such compounds to milk before fermentation should be encouraged to improve the probiotic and health potentials of fermented milk.