AUTHOR=Bevilacqua Antonio , Speranza Barbara , Campaniello Daniela , Sinigaglia Milena , Corbo Maria Rosaria , Lamacchia Carmela 

TITLE=A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

JOURNAL=Frontiers in Microbiology

VOLUME=10

YEAR=2019

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2019.00226

DOI=10.3389/fmicb.2019.00226

ISSN=1664-302X

ABSTRACT=<p>The main goal of this paper was to design a synbiotic yogurt containing <italic>Bifidobacterium infantis</italic> and Gluten Friendly Flour<sup>TM</sup>; the proposed approach relies upon milk fermentation through the classical starter of yogurt (<italic>Lactobacillus delbrueckii</italic> subsp. <italic>bulgaricus</italic> and <italic>Streptococcus thermophilus</italic>) to avoid a strong production of acetic acid by bifidobacterial and inoculum of <italic>B. infantis</italic> after the fermentation. The research was divided in 3 steps. The aim of the first step was the optimization of fermentation kinetic by <italic>L. delbureckii</italic> and <italic>S. thermophilus</italic>, by combining the amount of flour (either Gluten Friendly Flour-GF- or Control Flour-CF) in milk, temperature and inoculum level; the factors were combined through a mixture design. As a result of this step, the best combination was pointed out: flour at 2.5 g/l; <italic>L. delbrueckii</italic> subsp. <italic>bulgaricus</italic> at 6 log cfu/ml; temperature at 37–40°C. The goal of the second step was to study the effect of flour (2.5 g/l) on the viability of <italic>B. infantis</italic>. GF prolonged the viability of the probiotic for 14 days. In the last step, a synbiotic yogurt, supplemented with GF and fermented with <italic>L. delbureckii</italic> and <italic>S. thermophilus</italic>, and then inoculated with <italic>B. infantis</italic>, was produced. The product was stored at 8 and 15°C. A positive effect of GF was found at 15°C, with <italic>B. infantis</italic> at 7.0 log cfu/g in GF sample and 5.5.5.7 log cfu/g in CF sample.</p>