Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk

Al-Manhel A. J., . and Niamah A. K., . Mannan extract from Saccharomyces cerevisiae used as prebiotic in bioyogurt production from buffalo milk. pp. 2259-2264. ISSN 2231-7546

Four strains of the dry yeast Saccharomyces cerevisiae were obtained from different sources. The identification of yeasts was confirmed by morphological and physiological properties. Mannan extracts from yeast cell walls ranged between 25.80-34.40 of the dry weight of yeast cells. Five different concentrations of mannan extract were mixed with buffalo milk to be used for bio-yogurt production. Probiotic starter culture contained Lactobacillus acidophilus Bifidobacterium sp. and Streptococcus thermophilus used. After fermentation pH values decreased to 4.6-4.8 while total acidity was 0.89-1. The cells viability of Lactobacillus acidophilus was 6.8-7.85 Log CFU/g 5.8-7.15 Log CFU/g of Bifidobacterium sp. and 6.74- 7.22 Log CFU/g of Streptococcus thermophilus after fermentation. At 28days (the end of the storage period) pH values decreased to 3.7-4.2 while total acidity increased to 1-1.3 The cells viability of starter bacteria decreased with Streptococcus thermophilus being affected. Consequently mannan extract added to the yogurt increase the viability of probiotic bacteria after production.

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Abstract

Four strains of the dry yeast Saccharomyces cerevisiae were obtained from different sources. The identification of yeasts was confirmed by morphological and physiological properties. Mannan extracts from yeast cell walls ranged between 25.80-34.40 of the dry weight of yeast cells. Five different concentrations of mannan extract were mixed with buffalo milk to be used for bio-yogurt production. Probiotic starter culture contained Lactobacillus acidophilus Bifidobacterium sp. and Streptococcus thermophilus used. After fermentation pH values decreased to 4.6-4.8 while total acidity was 0.89-1. The cells viability of Lactobacillus acidophilus was 6.8-7.85 Log CFU/g 5.8-7.15 Log CFU/g of Bifidobacterium sp. and 6.74- 7.22 Log CFU/g of Streptococcus thermophilus after fermentation. At 28days (the end of the storage period) pH values decreased to 3.7-4.2 while total acidity increased to 1-1.3 The cells viability of starter bacteria decreased with Streptococcus thermophilus being affected. Consequently mannan extract added to the yogurt increase the viability of probiotic bacteria after production.

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Item Type:	Article
AGROVOC Term:	Saccharomyces
AGROVOC Term:	Saccharomyces cerevisiae
AGROVOC Term:	Saccharomycetaceae
AGROVOC Term:	Mannans
AGROVOC Term:	Cell walls
AGROVOC Term:	Identification
AGROVOC Term:	Physiology
AGROVOC Term:	Extraction
AGROVOC Term:	Fermentation
AGROVOC Term:	Measurement
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23870

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