Nutrition Research
Volume 26, Issue 4 , Pages 163-166 , April 2006

Sensory properties of probiotic yogurt is comparable to standard yogurt

  • Sharareh Hekmat

      Affiliations

    • Department of Human Ecology, Brescia University College at the University of Western Ontario, London, Ontario, Canada N6G 1H2
    • Canadian Research and Development Center for Probiotics, Lawson Health Research Institute, London, Ontario, Canada N6A 4V2
    • Corresponding Author InformationCorresponding author. Tel.: +1 519 661 2111x28227; fax: +1 519 679 6489.
    • ,
  • Gregor Reid

      Affiliations

    • Canadian Research and Development Center for Probiotics, Lawson Health Research Institute, London, Ontario, Canada N6A 4V2
    • Department of Microbiology and Immunology, the University of Western Ontario, London, Ontario, Canada N6G 1H2
    • Department of Surgery, the University of Western Ontario, London, Ontario, Canada N6G 1H2

Received 5 September 2005 ,Revised 10 April 2006 ,Accepted 21 April 2006.

References 

  1. Reid G. The scientific basis for probiotic strains of Lactobacillus. Appl Environ Microbiol. 1999;65:3763–3766
  2. Reid G, Saunders ME, Gaskins HR, Gibson GR, Mercenier A, Rastall M, et al. New scientific paradigms for probiotics and prebiotics. J Clin Gastroenterol. 2003;37:105–118
  3. Reid G. Probiotic Lactobacillus dose required to restore and maintain a normal vaginal flora. FEMS Immunol Med Microbiol. 2001;32:37–41
  4. Stark P, Lee A. The microbial ecology of large bowel of breast-fed and formula-fed infants during the first year. J Med Microbiol. 1982;15:189–195
  5. Reid G, Charbonneau D, Erb J, Kochanowski B, Beuerman D, Poehner R, et al. Oral use of L. rhamnosus GR-1 and L. fermentum RC-14 significantly alters vaginal flora: randomized placebo-controlled trial. FEMS Immunol Med Microbiol. 2003;35:131–134
  6. Reid G, Burton J. Use of Lactobacillus to prevent infection by pathogenic bacteria. Microbes Infect. 2002;4:319–324
  7. Huang Y, Adams MC. In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int J Food Microbiol. 2004;91:253–260
  8. Kim HS, Gilliland SE. Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. J Dairy Sci. 1984;67:1–6
  9. Hekmat S, McMahon DJ. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food. J Dairy Sci. 1992;75:1415–1420
  10. Reid G. Probiotics for urogenital health. Nutr Clin Care. 2002;5:3–7
  11. Gardiner GE, Heinemann C, Bruce AW, Beuerman D, Reid G. Persistence of Lactobacillus fermentum RC-14 and Lactobacillus rhamnosus GR-1 but not L. rhamnosus GG in the human vagina as demonstrated by randomly amplified polymorphic DN. Clin Diagn Lab Immunol. 2002;9:92–96
  12. Anonymous . Sensory evaluation guide for testing food and beverage products. Food Technol. 1981;11:50–65
  13. In: Milk industry foundation, milk facts. Washington, DC: Milk Ind Found; 1997;p. 16–25
  14. Shahani KM, Chandan RC. Nutritional and healthful aspects of cultured and culture-containing dairy foods. J Dairy Sci. 1979;62:1685–1694
  15. Kailaspathy K, Rybka S. Lactobacillus acidophilus and Bifidobacterium spp. Their therapeutic potential and survival in yogurt. Aust J Dairy Technol. 1997;52:28–35
  16. Bodyfelt FW, Tobias J, Trout GM. In: Sensory evaluation of dairy products. New York, NY: VanRostrand Reinhold; 1988;p. 22–31
  17. Batish VK, Roy U, Lal R, Grover S. Antifungal attributes of lactic acid bacteria—a review. Crit Rev Biotechnol. 1997;17:209–225

PII: S0271-5317(06)00074-1

doi: 10.1016/j.nutres.2006.04.004

Nutrition Research
Volume 26, Issue 4 , Pages 163-166 , April 2006

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