of Listeria monocytogenes by Lactobacillus sakei subspp. sakei 2a in a potentially synbiotic cheese spread. Food Microbiol. 48, 143–152 (2015). https://doi.org/10.1016/J.FM.2014.12.010
93. Kinik, O., Kesenkas, H., Ergonul, P.G., Akan, E., Kınık, Ö., Kesenkaş, H., Günç Ergönül, P., Akan, E.: The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of synbi-otic goat cheese. Mljekarstvo. 67, 71–85 (2017). https://doi.org/10.15567/mljekarstvo.2017.0108
94. Beltrao, F.A.S., de Moura, C.V.R., Madruga, M.S., de Andrade, A.E.B.: Evaluation of the fatty acid profile of synbiotic chevrotin cheese. J. Candido Tostes Dairy Inst. 72, 11–18 (2017). https://doi.org/10.14295/2238-6416.v72i1.538
95. Munoz, I. de B., Machado Canella, M.H., Verruck, S., Olivera Muller, C.M., de Liz, G.R., Castanho Amboni, R.D. de M., Prudencio, E.S., Canella, M.H.M., Verruck, S., Muller, C.M.O., Liz, G.R. de, Amboni, R.D. de M.C., Prudencio, E.S.: Potential of Milk freeze concentration for the production of functional fresh cheeses. Adv. J. Food Sci. Technol. 13, 196–209 (2017). https://doi.org/10.19026/ajfst.13.5069
96. de Almeida, J. dos S.O., Dias, C.O., Pinto, S.S., Pereira, L.C., Verruck, S., Fritzen-Freire, C.B., Amante, E.R., Prudêncio, E.S., Amboni, R.D.M.C., Almeida, J. dos S.O. de, Dias, C.O., Pinto, S.S., Pereira, L.C., Verruck, S., Fritzen-Freire, C.B., Amante, E.R., Prudêncio, E.S., Amboni, R.D.M.C.: Probiotic Mascarpone-type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions. Int. J. Dairy Technol. 71, 195–203 (2018). https://doi.org/10.1111/1471-0307.12457
97. Pinto, S.S., Cavalcante, B.D., Verruck, S., Alves, L.F., Prudêncio, E.S., Amboni, R.D.: Effect of the incorporation of Bifidobacterium BB-12 microencapsulated with sweet whey and inulin on the properties of Greek-style yogurt. J. Food Sci. Technol. 54, 2804–2813 (2017). https://doi.org/10.1007/s13197-017-2717-2
98. Costa, M.P., Frasao, B.S., Silva, A.C.O., Freitas, M.Q., Franco, R.M., Conte-Junior, C.A.: Cupuassu (Theobromagrandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts. J. Dairy Sci. 98, 5995–6003 (2015). https://doi.org/10.3168/jds.2015-9738
99. do Espírito Santo, A.P., Perego, P., Converti, A., Oliveira, M.N.: Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Sci. Technol. 47, 393–399 (2012). https://doi.org/https://doi.org/10.1016/j.lwt.2012.01.038
100. Ehsani, A., Banihabib, E.K., Hashemi, M., Saravani, M., Yarahmadi, E.: Evaluation of Various Properties of Synbiotic Yoghurt of Buffalo Milk. J. Food Process. Preserv. 40, 1466–1473 (2016). https://doi.org/10.1111/jfpp.12732
101. Silveira, E.O. da, Lopes Neto, J.H.J.H., Silva, L.A. da, Raposo, A.E.S., Magnani, M., Cardarelli, H.R.H.R.: The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT – Food Sci. Technol. 62, 445–451 (2015). https://doi.org/ https://doi.org/10.1016/j.lwt.2014.09.056
102. Fornelli, A.R., Bandiera, N.S., Costa, M.D., de Souza, C.H.B., de Santana, E.H.W., Sivieri, K., Aragon-Alegro, L.C.: Effect of inulin and oligofructose on the physicochemical, microbiological and sensory characteristics of synbiotic dairy beverages. Semin. Agrar. 35, 3099–3111 (2015). https://doi.org/10.5433/1679-0359.2014v35n6p3099
103. de Castro, F.P., Cunha, T.M., Ogliari, P.J., Teófilo, R.F., Ferreira, M.M.C., Prudêncio, E.S.: Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology. LWT - Food Sci. Technol. 42, 993–997 (2009). https://doi.org/ https://doi.org/10.1016/j.lwt.2008.12.010
104. Villalva, F.J., Cravero Bruneri, A.P., Vinderola, G., Goncalvez De Oliveira, E., Paz, N.F., Ramon, A.N.: Formulation of a peach ice cream as potential synbiotic food. Food Sci. Technol. 37, 456–461 (2017). https://doi.org/10.1590/1678-457x.19716
105. Noori, F., Ebrahimi, M.T., Jafari, P.: Growth Optimization of Lactobacillus plantarum T5jq301796.1, an Iranian Indigenous Probiotic in Lab Scale Fermenter. Appl. Food Biotechnol. 3, 188–193 (2016).
106. Fragoso, M., Perez-Chabela, M.L., Hernandez-Alcantara, A.M., Escalona-Buendia, H.B., Pintor, A., Totosaus, A.: Sensory, melting and textural properties of fat-reduced ice cream inoculated with thermotolerant lactic acid bacteria. Carpathian J. Food Sci. Technol. 8, 11–21 (2016).
107. Nagendra, R., Viswanatha, S., Kumar, S.A., Murthy, B.K., Rao, S.V.: Effect of feeding milk formula containing lactulose to infants on faecal bifidobacterial flora. Nutr. Res. 15, 15–24 (1995). https://doi.org/10.1016/0271-5317(95)91649-W
108. Nagendra, R., Baskaran, M. V., Rao, S.V.: Shelf-life of spray-dried infant formula supplemented with lactulose. J. Food Process. Preserv. 19, 303–315 (1995). https://doi.org/10.1111/j.1745-4549.1995.tb00296.x
109. Kokke, F.T.M., Scholtens, P.A.M.J., Alles, M.S., Decates, T.S., Fiselier, T.J.W., Tolboom, J.J.M., Kimpen, J.L.L., Benninga, M.A.: A dietary fiber mixture versus lactulose in the treatment of childhood constipation: a double-blind randomized controlled trial. J. Pediatr. Gastroenterol. Nutr. 47, 592–7 (2008).
110. Özer, D., Akin, S., Özer, B.: Effect of Inulin and Lactulose on Survival of Lactobacillus AcidophilusLA-5 and Bifidobacterium Bifidum BB-02 in Acidophilus-Bifidus Yoghurt. Food Sci. Technol. Int. 11, 19–24 (2005). https://ZZdoi.orgZ10.1177Z1082013205051275
111. Martínez-Villaluenga, C., Frías, J., Gómez, R., Vidal-Valverde, C.: Influence of addition of raffinose family oligosaccharides on probiotic survival in fermented milk during refrigerated storage. Int. Dairy J. 16, 768-774 (2006). https://ZZdoi.orgZ10.1016ZJ.IDAIRYJ.2005.08.002
112. Ben, X.-M., Li, J., Feng, Z.-T., Shi, S.-Y., Lu, Y.-D., Chen, R., Zhou, X.-Y.: Low level of galacto-oligosaccharide in infant formula stimulates growth of intestinal Bifidobacteria and Lactobacilli. World J. Gastroenterol. 14, 6564–8 (2008).
113. Martinez-Gutierrez, F., Ratering, S., Juarez-Flores, B., Godinez-Hernandez, C., Geissler-Plaum, R., Prell, F., Zorn, H., Czermak, P., Schnell, S.: Potential use of Agave salmiana as a prebiotic that stimulates the growth of probiotic bacteria. LWT-Food Sci. Technol. 84, 151–159 (2017). https://doi.org/10.1016/j.lwt2017.05.044
1 *Corresponding author: [email protected]
3
Cereal-Based Functional Foods
Semih Otles* and Emine Nakilcioglu-Tas