Artículo
Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage
Fecha de publicación:
03/2000
Editorial:
Elsevier Science
Revista:
Food Research International
ISSN:
0963-9969
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The survival of Bifidobacterium bifidum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts produced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bacteria was also assayed in milk acidified with lactic acid at different pH values. Samples were stored at 5°C for up to 4 weeks. There was a great variability in the survival ability of the probiotic cultures in the two yoghurt types L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bifidum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bifidum BBI. Regarding the lactic starters used, the results showed that the culture SISD was clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was different (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5°C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when different yoghurt types are formulated.
Palabras clave:
Bacterial Survival
,
Probiotics
,
Storage
,
Yoghurt
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Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Vinderola, Celso Gabriel; Bailo, N.; Reinheimer, Jorge Alberto; Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage; Elsevier Science; Food Research International; 33; 2; 3-2000; 97-102
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