Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk

Jana Smolová, Irena Němečková, Marcela Klimešová, Zdeněk Švandrlík, Marie Bjelková, Vladimír Filip and Jan Kyselka
Additional contact information
Jana Smolová: Dairy Research Institute, Prague, Czech Republic
Irena Němečková: Dairy Research Institute, Prague, Czech Republic
Marcela Klimešová: Dairy Research Institute, Prague, Czech Republic
Zdeněk Švandrlík: Dairy Research Institute, Prague, Czech Republic
Marie Bjelková: Agritec Plant Research Ltd., Šumperk, Czech Republic
Vladimír Filip: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic
Jan Kyselka: Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2017, vol. 35, issue 1, 18-23

Abstract: The influence of flaxseed variety composition on probiotics (Lactobacillus acidophilus, Lb. helveticus, Bifidobacterium sp.) was determined. The varieties were added into milk in four forms: whole seed, ground seed, meal, and oil. The fermentation of all samples was performed under the same conditions (37°C, 18 h) and then the count of probiotics and the concentration of formed organic acids were determined. The flaxseed meal does not seem to have any significant prebiotic effect. However, our results suggest that the flaxseed oil from varieties with a high level of ALA could improve bacterial survival in milk during storage at 4°C under acidic pH.

Keywords: flaxseed; α -linolenic acid; probiotic bacteria; flaxseed oil; fermentation profiles (search for similar items in EconPapers)
Date: 2017
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Citations: View citations in EconPapers (2)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:1:id:356-2016-cjfs

DOI: 10.17221/356/2016-CJFS

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