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dc.contributor.author
Birollo, G. A.
dc.contributor.author
Reinheimer, Jorge Alberto
dc.contributor.author
Vinderola, Celso Gabriel
dc.date.available
2018-03-08T16:45:11Z
dc.date.issued
2000-06
dc.identifier.citation
Birollo, G. A.; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel; Viability of lactic acid microflora in different types of yoghurt; Elsevier Science; Food Research International; 33; 9; 6-2000; 799-805
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/38278
dc.description.abstract
The suitability of three culture media (Skim milk agar, M17 agar and MRS agar, incubated under aerobic and anaerobic conditions) to obtain total and differential counts of yoghurt bacteria, was assayed. A total of 25 samples of different yoghurt types (set, skimmed set, drinking, and set with 'dulce de leche') obtained with the culture IA, were used. The lactic microflora viability was studied at 6°C and 12°C. Skim milk agar (aerobiosis) was the most useful medium for total and differential counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Cell viability depended on the yoghurt type and the storage temperature. On the basis of a minimum value of 107 CFU g-1, the shelf life of yoghurts at 6°C was longer than 60 days, with the exception of the drinking type (45 days). At 12°C, shelf life was identical for the skimmed drinking yoghurt but lower for the other yoghurt types. Both the storage temperature and the yoghurt type should be taken into account when shelf life is specified on the basis of the lactic microflora content.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Shelf Life
dc.subject
Storage
dc.subject
Yoghurt
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Viability of lactic acid microflora in different types of yoghurt
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-06T17:03:16Z
dc.journal.volume
33
dc.journal.number
9
dc.journal.pagination
799-805
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Birollo, G. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; 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: 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.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/S0963-9969(00)00101-0
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996900001010
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