Title |
Effect of green tea supplementation on probiotic potential, physico-chemical, and functional properties of yogurt |
Author |
Eun-Seo Lim* |
Address |
Department of Food Science & Nutrition, Tongmyong University, Busan 48520, Republic of Korea |
Bibliography |
Korean Journal of Microbiology, 53(2),103-117, 2017 |
DOI |
https://doi.org/10.7845/kjm.2017.7035
|
Key Words |
green tea extract, lactic acid bacteria, probiotic |
Abstract |
The aim of this study was to evaluate the effect of green tea
extract on probiotic potential, physico-chemical and functional
properties of yogurt fermented with Lactobacillus acidophilus
D11 or Lactobacillus fermentum D37 strains isolated from
Doenjang. Probiotic activities such as the resistance to artificial
digestive juices and the ability to adhere to epithelial cells were
slightly higher in yogurt supplemented with green tea extract
than in plain yogurt, which may be attributed to the increase in
the number of lactic acid bacteria (LAB) by green tea extract
supplementation. Furthermore, the microbiological and physicochemical
properties such as the number of LAB, organic acid
production and viscosity were significantly (P<0.05) increased in
yogurt added green tea extract compared to plain yogurt
fermented with L. acidophilus D11. However, the green tea
extract did not significantly (P>0.05) affect these properties of
yogurt fermented with L. fermentum D37 strain. Meanwhile,
the antibacterial activities against Escherichia coli O157 ATCC
43889, Salmonella enteritidis ATCC 13076, and Salmonella
typhimurium KCTC 2514 and antioxidant activities including
total phenol content, radical scavenging ability, and ferricreducing
antioxidant power were significantly higher in plain
yogurt fermented with L. fermentum D37 than with L. acidophilus
D11. The antibacterial and antioxidant activities of the yogurt were significantly (P<0.05) increased in proportion to the
concentration of green tea extract added to plain yogurt.
Consequently, green tea yogurt fermented with L. acidophilus
D11 or L. fermentum D37 was considered to be a useful
functional food that can inhibit the growth of pathogenic
bacteria and scavenge the free radicals from the body cells. |
Download PDF |
53(2)_05_p.103-117.pdf |