Czech J. Food Sci., 2017, 35(1):18-23 | DOI: 10.17221/356/2016-CJFS

Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milkFood Microbiology and Safety

Jana Smolová1,*, Irena Němečková1, Marcela Klimeąová1, Zdeněk ©vandrlík1, Marie Bjelková2, Vladimír Filip3, Jan Kyselka3
1 Dairy Research Institute, Prague, Czech Republic
2 Agritec Plant Research Ltd., ©umperk, Czech Republic
3 Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic

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

Published: February 28, 2017  Show citation

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Smolová J, Němečková I, Klimeąová M, ©vandrlík Z, Bjelková M, Filip V, Kyselka J. Flaxseed varieties: composition and influence on the growth of probiotic microorganisms in milk. Czech J. Food Sci. 2017;35(1):18-23. doi: 10.17221/356/2016-CJFS.
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