Does buttermilk have probiotics
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Probiotics in Buttermilk: An Overview
Introduction to Probiotic Buttermilk
Probiotic buttermilk is a fermented dairy product that incorporates beneficial bacteria, known as probiotics, which can confer health benefits to the host when consumed in adequate amounts. This article explores the presence and viability of probiotics in buttermilk, drawing on recent research findings.
Probiotic Cultures in Buttermilk
Common Probiotic Strains
Several studies have demonstrated the successful incorporation of various probiotic strains in buttermilk. Commonly used strains include Bifidobacterium animalis and Lactobacillus acidophilus. For instance, Bifidobacterium animalis Bb12 was used in a semi-industrial scale production of buttermilk, maintaining high viability (average 8.08 log cfu/ml) during 28 days of refrigerated storage . Similarly, Lactobacillus reuteri was shown to maintain viability greater than 10^6 cfu/ml for 10 days when added prior to fermentation .
Viability and Storage
The viability of probiotic cultures in buttermilk is a critical factor for ensuring the health benefits of the product. Research indicates that probiotic buttermilk can maintain high levels of viable bacteria over extended storage periods. For example, buttermilk containing Bifidobacterium animalis subsp. lactis exhibited excellent viability with an average count of 1.3 x 10^8 cfu/ml after storage . Additionally, symbiotic buttermilk containing Lactobacillus acidophilus and Bifidobacterium spp. maintained populations above 10^6 cfu/g during a 12-week storage period .
Functional and Sensory Properties
Nutritional and Sensory Benefits
Probiotic buttermilk not only offers health benefits but also maintains desirable sensory properties. Studies have shown that probiotic buttermilk is well accepted by consumers. For instance, buttermilk produced with a mixture of probiotic bacteria had viable cell counts greater than 7 log CFU/g and was well accepted in sensory evaluations . Furthermore, the addition of prebiotics like inulin can enhance the nutritional profile and support probiotic survivability, as seen in symbiotic buttermilk formulations .
Flavor and Texture
The addition of probiotics can influence the flavor and texture of buttermilk. For example, buttermilk fortified with red beet root puree supported the growth of probiotic strains and was characterized by increased viscosity and improved sensory properties . However, the presence of probiotics might also lead to a reduction in certain flavor compounds, such as diacetyl, which is a characteristic feature of buttermilk .
Technological Considerations
Production Methods
The method of incorporating probiotics into buttermilk can affect the final product's quality. Research suggests that adding probiotic cultures prior to fermentation is more effective for maintaining high bacterial counts compared to post-fermentation addition 25. Additionally, the use of buttermilk as a medium for probiotic growth and cryopreservation has been explored, showing promising results for long-term storage .
Market Potential
Despite the promising research, probiotic buttermilk and whey-based beverages have yet to achieve significant market penetration. However, the potential for these products to offer both nutritional and health benefits positions them well for future growth in the functional beverages market .
Conclusion
Probiotic buttermilk is a viable and beneficial dairy product that combines the nutritional value of buttermilk with the health benefits of probiotics. Research consistently shows that various probiotic strains can maintain high viability in buttermilk, ensuring its functional properties. With continued innovation and consumer acceptance, probiotic buttermilk has the potential to become a staple in the functional foods market.
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