Magdy Osman
Professor at Dairy Department, Faculty of Agriculture, Former Dean of Faculty of Agriculture, Suez Canal University, Egypt.
Phone: +201224903710
Address: Dairy Department, Faculty of Agriculture, Suez Canal University, Ismaillia- 41522, Egypt
Phone: +201224903710
Address: Dairy Department, Faculty of Agriculture, Suez Canal University, Ismaillia- 41522, Egypt
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Acrylamide and caffeine did not interfere with the growth and acid development through the growth of the strains at concentrations commonly found in foods, while the effect of amygdalin and sinigrin was concentration and strain dependent. Acrylamide and caffeine naturally occurring in plant products or formed during food processing were not inhibitory to lactic starter and probiotic bacteria in the fermentation process. However, the presence of amygdalin and sinigrin inhibited lactic acid starter and probiotic organisms. Among the former, B. bifidum Bb-11 was the most sensitive species toward all tested compounds. The possibilities of using Lb. delbrueckii ssp. bulgaricus, Lc. lactis ssp. cremoris; Lc. lactis ssp. lactis, B. aldolescentis, B. infantis, B. longum, Lb. casei and Lb. casei ssp. imunitass as adjunct cultures for food or feed formulation could be recommended.
Acrylamide and caffeine did not interfere with the growth and acid development through the growth of the strains at concentrations commonly found in foods, while the effect of amygdalin and sinigrin was concentration and strain dependent. Acrylamide and caffeine naturally occurring in plant products or formed during food processing were not inhibitory to lactic starter and probiotic bacteria in the fermentation process. However, the presence of amygdalin and sinigrin inhibited lactic acid starter and probiotic organisms. Among the former, B. bifidum Bb-11 was the most sensitive species toward all tested compounds. The possibilities of using Lb. delbrueckii ssp. bulgaricus, Lc. lactis ssp. cremoris; Lc. lactis ssp. lactis, B. aldolescentis, B. infantis, B. longum, Lb. casei and Lb. casei ssp. imunitass as adjunct cultures for food or feed formulation could be recommended.
Therefore, the use of lactic acid starter and probiotic bacteria especially in foods containing these compounds is beneficial due to their capability of reducing or eliminating the harmful effects of antinutritional compounds.
Acrylamide and caffeine did not interfere with the growth and acid development through the growth of the strains at concentrations commonly found in foods, while the effect of amygdalin and sinigrin was concentration and strain dependent. Acrylamide and caffeine naturally occurring in plant products or formed during food processing were not inhibitory to lactic starter and probiotic bacteria in the fermentation process. However, the presence of amygdalin and sinigrin inhibited lactic acid starter and probiotic organisms. Among the former, B. bifidum Bb-11 was the most sensitive species toward all tested compounds. The possibilities of using Lb. delbrueckii ssp. bulgaricus, Lc. lactis ssp. cremoris; Lc. lactis ssp. lactis, B. aldolescentis, B. infantis, B. longum, Lb. casei and Lb. casei ssp. imunitass as adjunct cultures for food or feed formulation could be recommended.
Acrylamide and caffeine did not interfere with the growth and acid development through the growth of the strains at concentrations commonly found in foods, while the effect of amygdalin and sinigrin was concentration and strain dependent. Acrylamide and caffeine naturally occurring in plant products or formed during food processing were not inhibitory to lactic starter and probiotic bacteria in the fermentation process. However, the presence of amygdalin and sinigrin inhibited lactic acid starter and probiotic organisms. Among the former, B. bifidum Bb-11 was the most sensitive species toward all tested compounds. The possibilities of using Lb. delbrueckii ssp. bulgaricus, Lc. lactis ssp. cremoris; Lc. lactis ssp. lactis, B. aldolescentis, B. infantis, B. longum, Lb. casei and Lb. casei ssp. imunitass as adjunct cultures for food or feed formulation could be recommended.
Therefore, the use of lactic acid starter and probiotic bacteria especially in foods containing these compounds is beneficial due to their capability of reducing or eliminating the harmful effects of antinutritional compounds.