Viability of lactic acid microflora in different types of yoghurt

Autores
Birollo, G. A.; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Birollo, G. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina
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
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
Materia
Lactic Acid Bacteria
Shelf Life
Storage
Yoghurt
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38278
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Viability of lactic acid microflora in different types of yoghurtBirollo, G. A.Reinheimer, Jorge AlbertoVinderola, Celso GabrielLactic Acid BacteriaShelf LifeStorageYoghurthttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The 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.Fil: Birollo, G. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier Science2000-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38278Birollo, 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; 799-8050963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0963-9969(00)00101-0info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996900001010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:45Zoai:ri.conicet.gov.ar:11336/38278instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:10:46.266CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Viability of lactic acid microflora in different types of yoghurt
title Viability of lactic acid microflora in different types of yoghurt
spellingShingle Viability of lactic acid microflora in different types of yoghurt
Birollo, G. A.
Lactic Acid Bacteria
Shelf Life
Storage
Yoghurt
title_short Viability of lactic acid microflora in different types of yoghurt
title_full Viability of lactic acid microflora in different types of yoghurt
title_fullStr Viability of lactic acid microflora in different types of yoghurt
title_full_unstemmed Viability of lactic acid microflora in different types of yoghurt
title_sort Viability of lactic acid microflora in different types of yoghurt
dc.creator.none.fl_str_mv Birollo, G. A.
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author Birollo, G. A.
author_facet Birollo, G. A.
Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author_role author
author2 Reinheimer, Jorge Alberto
Vinderola, Celso Gabriel
author2_role author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Shelf Life
Storage
Yoghurt
topic Lactic Acid Bacteria
Shelf Life
Storage
Yoghurt
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Birollo, G. A.. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina
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
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
description 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.
publishDate 2000
dc.date.none.fl_str_mv 2000-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38278
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
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38278
identifier_str_mv 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
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0963-9969(00)00101-0
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996900001010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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