{"doi":"10.1111/1471-0307.12151","title":"Viability and α‐ and β‐galactosidase activity of <i>Bifidobacterium breve</i> and <i>Lactobacillus reuteri</i> in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage","abstract":"<jats:p>This study examined the impact of shiitake mushroom extract (<jats:styled-content style=\"fixed-case\">ME</jats:styled-content>) on the viability and α/β enzyme activity of <jats:italic>Bifidobacterium breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701 and <jats:italic>Lactobacillus reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 in yoghurt during refrigerated storage. The presence of <jats:styled-content style=\"fixed-case\">ME</jats:styled-content> significantly enhanced the viability of both strains. <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 exhibited better stability in yoghurt than <jats:italic>B. breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701. <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 showed the highest viability in yoghurt samples containing 4% <jats:styled-content style=\"fixed-case\">ME</jats:styled-content>, followed by <jats:italic>B. breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701, and then control samples. Results suggest that <jats:styled-content style=\"fixed-case\">ME</jats:styled-content> can be used as a natural additive to dairy products to improve the growth and viability of <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 and <jats:italic>B</jats:italic>. <jats:italic>breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701 strains.</jats:p>","journal":"International Journal of Dairy Technology","year":2014,"id":649978,"datarank":0.20794415416798362,"base_score":1.3862943611198906,"endowment":1.3862943611198906,"self_citation_contribution":0.20794415416798362,"citation_network_contribution":0.0,"self_endowment_contribution":0.20794415416798362,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":3,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1694656,"name":"Amer A AbuGhazaleh","orcid":null,"position":1,"is_corresponding":false},{"id":143976,"name":"Salam A Ibrahim","orcid":null,"position":2,"is_corresponding":false},{"id":1694658,"name":"Omoanghe S Isikhuemhen","orcid":null,"position":3,"is_corresponding":false},{"id":1694659,"name":"Saddam S Awaisheh","orcid":null,"position":4,"is_corresponding":false},{"id":1694660,"name":"Reza Tahergorabi","orcid":null,"position":5,"is_corresponding":false},{"id":1694655,"name":"Osman A Hassan","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Viability and α‐ and β‐galactosidase activity of <i>Bifidobacterium breve</i> and <i>Lactobacillus reuteri</i> in yoghurt products supplemented with shiitake mushroom extract during refrigerated storage","abstract":"<jats:p>This study examined the impact of shiitake mushroom extract (<jats:styled-content style=\"fixed-case\">ME</jats:styled-content>) on the viability and α/β enzyme activity of <jats:italic>Bifidobacterium breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701 and <jats:italic>Lactobacillus reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 in yoghurt during refrigerated storage. The presence of <jats:styled-content style=\"fixed-case\">ME</jats:styled-content> significantly enhanced the viability of both strains. <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 exhibited better stability in yoghurt than <jats:italic>B. breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701. <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 showed the highest viability in yoghurt samples containing 4% <jats:styled-content style=\"fixed-case\">ME</jats:styled-content>, followed by <jats:italic>B. breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701, and then control samples. Results suggest that <jats:styled-content style=\"fixed-case\">ME</jats:styled-content> can be used as a natural additive to dairy products to improve the growth and viability of <jats:italic>L. reuteri </jats:italic><jats:styled-content style=\"fixed-case\">DSM</jats:styled-content>20016 and <jats:italic>B</jats:italic>. <jats:italic>breve </jats:italic><jats:styled-content style=\"fixed-case\">ATCC</jats:styled-content> 15701 strains.</jats:p>","is_dataset_classified":null,"base_score":1.3862943611198906,"endowment":1.3862943611198906,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"19965766","pmcid":null,"openalex_id":"https://openalex.org/W1995623594","authors":[],"funders":[],"total_grants":0,"fwci":0.4489,"citation_percentile":0.71990714,"influential_citations":0,"citation_trend":[{"year":2017,"count":1},{"year":2025,"count":2}],"oa_status":"closed","license":"http://onlinelibrary.wiley.com/termsAndConditions#vor","oa_locations":[{"url":"https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1471-0307.12151","host_type":"publisher"},{"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12151","host_type":"publisher"},{"url":"https://doi.org/10.1111/1471-0307.12151","host_type":"journal"}],"fields_of_study":["Probiotics and Fermented Foods","Microbial Metabolites in Food Biotechnology","Protein Hydrolysis and Bioactive Peptides"],"mesh_terms":[],"keywords":["Lactobacillus reuteri","Bifidobacterium breve","Food science","Probiotic","Microbiology","Mushroom","Lactobacillus","Chemistry","Biology","Bifidobacterium","Bacteria","Fermentation"],"sdg_mappings":[],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-10T04:37:56.591497Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}