Mostrar el registro sencillo del ítem

dc.contributor.author
Gueimonde, Miguel  
dc.contributor.author
Corzo, Nieves  
dc.contributor.author
Vinderola, Celso Gabriel  
dc.contributor.author
Reinheimer, Jorge Alberto  
dc.contributor.author
de los Reyes Gavilán, Clara G.  
dc.date.available
2018-03-07T19:07:53Z  
dc.date.issued
2002-06  
dc.identifier.citation
Gueimonde, Miguel; Corzo, Nieves; Vinderola, Celso Gabriel; Reinheimer, Jorge Alberto; de los Reyes Gavilán, Clara G.; Evolution of carbohydrate fraction in carbonated fermented milks as affected by β-galactosidase activity of starter strains; Cambridge University Press; Journal of Dairy Research; 69; 1; 6-2002; 125-137  
dc.identifier.issn
0022-0299  
dc.identifier.uri
http://hdl.handle.net/11336/38169  
dc.description.abstract
The influence of carbonation on the evolution of lactose, galactose and glucose in fermented milks with added probiotic bacteria (Lactobacillus casei, Lactobacillus acidophilus and/or Bifidobacterium bifidum) was evaluated and related to β-galactosidase activity of starter strains. During incubation and first days of refrigeration, lactose hydrolysis resulting in the liberation of galactose and glucose occurred in CT (Streptococcus thermophilus/Lb. casei), AT (Str. thermophilus/Lb. acidophilus) and ABT fermented milks (Str. thermophilus/Lb. acidophilus/Bifid. bifidum). Levels of galactose were higher than those of glucose and could be related to the preferential consumption of glucose by actively growing bacteria. Through the incubation, lactose and monosaccharide levels were not affected bv milk carbonation. However, during refrigerated storage the presence of this gas was associated with slightly lower content of lactose and higher levels of galactose and glucose in AT and ABT products but not in CT fermented milks. Through the refrigeration galactose was moderately utilised by Lb. acidophilus in AT products whereas the presence of Bifid. bifidum seems to prevent the consumption of this sugar in ABT fermented milks. Glucose remained constant, with minor variations in CT products but a continuous increase of this sugar occurred in carbonated AT and ABT fermented milks during storage, β-Galactosidase activity displayed by Str. thermophilus strains was similar at pH 6.5 (initial pH of non-carbonated samples) and pH 6.3 (initial pH of carbonated samples) whereas Lb. acidophilus LaA3 showed greater β-galactosidase activity at pH 6.3 than at higher pH values. Thus, the enhanced metabolic activity of Lb. acidophilus caused by the low initial pH of carbonated milk also promoted higher cellular β-galactosidase activity that could have released greater amounts of galactose and glucose from lactose in AT and ABT fermented milks through the refrigerated period. In CT fermented milks, similar β-galactosidase activity levels of Str. thermophilus at pH 6.5 and 6.3 together with the absence of β-galactosidase activity in Lb. casei could explain the lack of differences on glucose and galactose content between carbonated and non-carbonated samples.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Cambridge University Press  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Β-Galactosidase  
dc.subject
Carbohydrate  
dc.subject
Carbon Dioxide  
dc.subject
Fermented Milk  
dc.subject
Lactobacillus Acidophilus  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Evolution of carbohydrate fraction in carbonated fermented milks as affected by β-galactosidase activity of starter strains  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-03-06T17:03:11Z  
dc.journal.volume
69  
dc.journal.number
1  
dc.journal.pagination
125-137  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Cambridge  
dc.description.fil
Fil: Gueimonde, Miguel. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España  
dc.description.fil
Fil: Corzo, Nieves. Consejo Superior de Investigaciones Científicas. Instituto de Fermentaciones Industriales; España  
dc.description.fil
Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina  
dc.description.fil
Fil: de los Reyes Gavilán, Clara G.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España  
dc.journal.title
Journal of Dairy Research  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1017/S0022029901005192  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/journal-of-dairy-research/article/evolution-of-carbohydrate-fraction-in-carbonated-fermented-milks-as-affected-by-galactosidase-activity-of-starter-strains/FDC76F632C66F75CBBC29D8E0C0C4DCB