Artículo
Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
Fecha de publicación:
11/2013
Editorial:
Elsevier Science
Revista:
Lebensmittel-wissenschaft Und-technologie-food Science And Technology
ISSN:
0023-6438
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and Streptococcus thermophilus (2 strains) were combined and used to elaborate 15 different yogurts. Samples were taken at different time points during the fermentation process and folate concentrations were determined. The yogurt elaborated with strains CRL871 plus CRL803 plus CRL415 and incubated at 42°C had significantly higher folate concentration (reaching 180 mg/L) which implies almost a 250% increase in respect to non-fermented milk, and about 125% compared to commercial yogurts. No variations in folate concentration were observed during 28 days of storage at 4 °C. This is the first report of a yogurt naturally bio-enriched in folate using native folate producing starter cultures.
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Identificadores
Colecciones
Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph; Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 54; 1; 11-2013; 1-5
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