The Effect of Inulin on Properties of Functional Fermented Milk Produced by Native Strains Isolated from Traditional Iranian Yogurt

Subject Areas : Microbiology

Faezeh  shirkhan ¹ (Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sience, Islamic Azad, Tehran, Iran.)
Saeed  Mirdamadi ² (Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran, email: [e-mail])
mahta  mirzaei ³ (Assistant professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran)
Behrouz  Akbari-adergani ⁴ (Professor of food and drug laboratory research center, food and drug administration, ministry of health and medical education, Tehran, Iran)
Nikoo  Nasoohi ⁵ (Assistant Professor, Department of Biochemistry and Biophysics, Faculty of Advanced Science and Technology, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran)

Received: 2021-07-23 Accepted : 2021-12-23 Published : 2022-06-22

Keywords: Inulin, Diabetes, Native strains, Fermented Milk, Functional foods, Storage time,

Abstract :

Introduction: The inclination to manufacture beneficial dairy products has increased in recent years, as consumers pay more attention to food products with adequate sensory qualities and health benefits. Materials and Methods: The current study looked first at the anti-diabetic efficacy of milk fermented by Lactobacillus delbrueckii, and Lactobacillus helveticus strains isolated from traditional yogurt as well as co-culture of two-strain based on the inhibitory activity of alpha-amylase and alpha-glucosidase enzymes for the production of functional fermented milk. Then, added 1% inulin as an appropriate and applied prebiotic to fermented milk resulting from the combination of two strains and evaluated physicochemical, anti-diabetic, anti-oxidant, proteolysis rate, and population of bacteria during 19 days at 4°C.Results: The results indicated that milk fermented with two-strain bacterial intercropping had stronger inhibitory activity on alpha-amylase (45%) and alpha-glucosidase (35%) than single strains of Lactobacillus delbrueckii and Lactobacillus helveticus (p<0.05). The addition of inulin increased the inhibitory activity of alpha-amylase (20%) and alpha-glucosidase (33%) at the end of fermentation, respectively. During storage at 4°C, the composition two bacterial strains and inuline significantly increased the population of bacteria, acidity and viscosity and significantly reduced the pH and proteolysis rate of fermented milk. However, there was a decrease in antioxidant and antidiabetic activities. Conclusion: The results revealed that both bacterial strains in combination with inulin have the capacity to produce functional food.

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