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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
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Carbon Dioxide
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Fermented Milk
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Lactobacillus Acidophilus
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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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
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