Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage

Osman A. Hassan; Amer A. Abughazaleh; Salam A. Ibrahim; Omoanghe S. Isikhuemhen; Saddam S. Awaisheh; Reza Tahergorabi

doi:10.1111/1471-0307.12151

Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage

Osman A. Hassan, Amer A. Abughazaleh, Salam A. Ibrahim, Omoanghe S. Isikhuemhen, Saddam S. Awaisheh, Reza Tahergorabi

Research output: Contribution to journal › Article › peer-review

Abstract

This study examined the impact of shiitake mushroom extract (ME) on the viability and α/β enzyme activity of Bifidobacterium breve ATCC 15701 and Lactobacillus reuteri DSM20016 in yoghurt during refrigerated storage. The presence of ME significantly enhanced the viability of both strains. L. reuteri DSM20016 exhibited better stability in yoghurt than B. breve ATCC 15701. L. reuteri DSM20016 showed the highest viability in yoghurt samples containing 4% ME, followed by B. breve ATCC 15701, and then control samples. Results suggest that ME can be used as a natural additive to dairy products to improve the growth and viability of L. reuteri DSM20016 and B. breve ATCC 15701 strains.

Original language	English
Pages (from-to)	570-576
Number of pages	7
Journal	International Journal of Dairy Technology
Volume	67
Issue number	4
DOIs	https://doi.org/10.1111/1471-0307.12151
State	Published - Nov 1 2014

Keywords

Bacterial survival
Enzymology
Lactobacillus
Prebiotics
Probiotic yoghurt
Probiotics

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10.1111/1471-0307.12151

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Hassan, O. A., Abughazaleh, A. A., Ibrahim, S. A., Isikhuemhen, O. S., Awaisheh, S. S., & Tahergorabi, R. (2014). Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage. International Journal of Dairy Technology, 67(4), 570-576. https://doi.org/10.1111/1471-0307.12151

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title = "Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage",

abstract = "This study examined the impact of shiitake mushroom extract (ME) on the viability and α/β enzyme activity of Bifidobacterium breve ATCC 15701 and Lactobacillus reuteri DSM20016 in yoghurt during refrigerated storage. The presence of ME significantly enhanced the viability of both strains. L. reuteri DSM20016 exhibited better stability in yoghurt than B. breve ATCC 15701. L. reuteri DSM20016 showed the highest viability in yoghurt samples containing 4\% ME, followed by B. breve ATCC 15701, and then control samples. Results suggest that ME can be used as a natural additive to dairy products to improve the growth and viability of L. reuteri DSM20016 and B. breve ATCC 15701 strains.",

keywords = "Bacterial survival, Enzymology, Lactobacillus, Prebiotics, Probiotic yoghurt, Probiotics",

author = "Hassan, \{Osman A.\} and Abughazaleh, \{Amer A.\} and Ibrahim, \{Salam A.\} and Isikhuemhen, \{Omoanghe S.\} and Awaisheh, \{Saddam S.\} and Reza Tahergorabi",

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year = "2014",

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doi = "10.1111/1471-0307.12151",

language = "English",

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Hassan, OA, Abughazaleh, AA, Ibrahim, SA, Isikhuemhen, OS, Awaisheh, SS & Tahergorabi, R 2014, 'Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage', International Journal of Dairy Technology, vol. 67, no. 4, pp. 570-576. https://doi.org/10.1111/1471-0307.12151

Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage. / Hassan, Osman A.; Abughazaleh, Amer A.; Ibrahim, Salam A. et al.
In: International Journal of Dairy Technology, Vol. 67, No. 4, 01.11.2014, p. 570-576.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage

AU - Hassan, Osman A.

AU - Abughazaleh, Amer A.

AU - Ibrahim, Salam A.

AU - Isikhuemhen, Omoanghe S.

AU - Awaisheh, Saddam S.

AU - Tahergorabi, Reza

PY - 2014/11/1

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AB - This study examined the impact of shiitake mushroom extract (ME) on the viability and α/β enzyme activity of Bifidobacterium breve ATCC 15701 and Lactobacillus reuteri DSM20016 in yoghurt during refrigerated storage. The presence of ME significantly enhanced the viability of both strains. L. reuteri DSM20016 exhibited better stability in yoghurt than B. breve ATCC 15701. L. reuteri DSM20016 showed the highest viability in yoghurt samples containing 4% ME, followed by B. breve ATCC 15701, and then control samples. Results suggest that ME can be used as a natural additive to dairy products to improve the growth and viability of L. reuteri DSM20016 and B. breve ATCC 15701 strains.

KW - Bacterial survival

KW - Enzymology

KW - Lactobacillus

KW - Prebiotics

KW - Probiotic yoghurt

KW - Probiotics

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Hassan OA, Abughazaleh AA, Ibrahim SA, Isikhuemhen OS, Awaisheh SS, Tahergorabi R. Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage. International Journal of Dairy Technology. 2014 Nov 1;67(4):570-576. doi: 10.1111/1471-0307.12151

Viability and α- and β-galactosidase activity of Bifidobacterium breve and Lactobacillus reuteri in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage

Abstract

Keywords

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