Table 1 Selected publications on probiotic microorganisms used in ice cream. CFU Colony forming units

Sucrose = 13% (w/w); milk fat = 4%; milk solid nonfat = 12%; stabilizer/emulsifier = 0.65%; inulin = 4% ; final pH = 5.5

Lactobacillus acidophilus La-5 Bifidobacterium animalis Bb-12

12 weeks at -18°C

>10⁶CFU/g (in samples supplemented with inulin)

Akalin and Erişir (2008)

Sugar = 18%; whole milk = 45%; fat = 15%; skim milk powder = 7.4%; stabilizer = 0.5%; final pH = 5.8-6; inulin = 2%

Bacillus lactis Bl-0lL. acidophilus La-14

21 weeks at -18°C

>10⁶CFU/g (in the samples supplemented with inulin)

Akin et al. (2007)

Total sugar = 15%; fat = 10%; pasteurized skim milk = 65%; skim milk powder = 4.6%; non-fermented ice cream

Lactobacillus johnsonii La-1

32 weeks at -16°C and -28°C

>10⁷CFU/g

Alamprese et al. (2002)

Total sugar = 15%; Fft = 10%; pasteurized skim milk = 65%; skim milk powder = 4.6%; non-fermented ice cream

Lactobacillus rhamnosus GG

48 weeks at -16°C and -28°C

>10⁸CFU/g

Alamprese et al. (2005)

Sucrose = 15%; milk fat = 6%; nonfat milk solid = 10%; aspartame = 4%; stabilizer = 0.3%; vanillin = 0.3%; Final pH = 5.6

L. acidophilus AB5-18 L. acidophilus AK4-14 Lactobacillus agilis AC18-88 L. agilis AA17-73 L. rhamnosus AB-20-100

24 weeks at -20°C

>10⁸CFU/g

Başyğit, et al. (2006)

Sucrose = 19%; pasteurized milk = 65%; Fat = 5%; emulsifier = 0.3%;stabilizer = 0.4%; final pH = 5.5, 5 and 4.5

Bifidobacterium longum BL-04 Bifidobacterium lactis BL-01

15 weeks at -18°C

>10⁶CFU/g (even in samples with pH 4.5)

Fávaro-Trindade et al. (2006)

Sucrose = 10; glucose = 4; Skim milk powder = 5.5; whey protein powder = 4.2; stabilizer = 0.5 or 1%); inulin = 6.2%; maltodextrin = 3%; final pH = 6.5

L. acidophilus La-5 B. lactis Bb-12 Lactobacillus paracasei CRL-431

52 weeks at -25°C

>10⁶CFU/g

Haynes and Playne (2002)

Fat = 12%; milk solid nonfat = 11%; sugar = 12.5%; corn syrup = 4.5%; stabilizer = 0.32%; final pH = 5.5

L. acidophilus 10LF Bifidobacterium bifidum 10LF

17 weeks at -29°C

> 10⁶CFU/g –10⁷CFU/g

Hekmat and McMahon (1992)

Fresh milk = 55%; cream = 20%; sucrose = 17%; resistant starch = 1%; carrageenan and vanillin = 0.1%; non-fermented ice cream

L. casei Lc-0 (encapsulated) B. lactis Bb-121(encapsulated)

42 weeks at -20°C

>10⁶CFU/g >10⁷CFU/g

(Homayouni et al. 2008a, 2008b)

Fat = 8%; nonfat milk solid = 11.2%; sucrose = 14%; stabilizer = 0.4%; final pH = 6.5

L. acidophilus La-5 B. animalis Bb-12

8 weeks at -25°C

>10⁶CFU/g –10⁷CFU/g

Magriños et al. (2007)

Fat = 8%; milk solid nonfat = 12%; sucrose = 16%; stabilizer/emulsifier = 0.8; vanilla = 0.3; final pH = 5.6

Lactobacillus gasseri B-14168 L .rhamnosus B-445 Lactobacillus reuteri B-14171 L. acidophilus La-5 B. bifidum Bb-12

12 weeks at -26°C

>10⁵CFU/g >10⁶CFU/g >10⁶CFU/g >10⁵CFU/g >10⁶CFU/g

Salem et al. 2005

Fat = 6% or 8.5%; sucrose = 9%; nonfat milk solid = 11.59; stabilizer/emulsifier = 0.4; skim milk powder = 5%; final pH ∼ 6

L. acidophilus (DSMZ 20079) B. bifidum (DSMZ 200456)

90 days at -20°C

>10⁶CFU/g

Turgut and Cakmakci (2009)