Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria

Autores
Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and Streptococcus thermophilus (2 strains) were combined and used to elaborate 15 different yogurts. Samples were taken at different time points during the fermentation process and folate concentrations were determined. The yogurt elaborated with strains CRL871 plus CRL803 plus CRL415 and incubated at 42°C had significantly higher folate concentration (reaching 180 mg/L) which implies almost a 250% increase in respect to non-fermented milk, and about 125% compared to commercial yogurts. No variations in folate concentration were observed during 28 days of storage at 4 °C. This is the first report of a yogurt naturally bio-enriched in folate using native folate producing starter cultures.
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; Argentina
Materia
FOLATES
LACTOBACILLUS BULGARICUS
STREPTOCOCCUS THERMOPHILUS
VITAMIN ENRICHMENT
YOGURT
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:11336/2565
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2565
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteriaLaiño, Jonathan EmilianoJuarez del Valle, MarianelaSavoy, GracielaLeblanc, Jean Guy JosephFOLATESLACTOBACILLUS BULGARICUSSTREPTOCOCCUS THERMOPHILUSVITAMIN ENRICHMENTYOGURThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and Streptococcus thermophilus (2 strains) were combined and used to elaborate 15 different yogurts. Samples were taken at different time points during the fermentation process and folate concentrations were determined. The yogurt elaborated with strains CRL871 plus CRL803 plus CRL415 and incubated at 42°C had significantly higher folate concentration (reaching 180 mg/L) which implies almost a 250% increase in respect to non-fermented milk, and about 125% compared to commercial yogurts. No variations in folate concentration were observed during 28 days of storage at 4 °C. This is the first report of a yogurt naturally bio-enriched in folate using native folate producing starter cultures.Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; ArgentinaElsevier Science2013-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2565Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph; Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 54; 1; 11-2013; 1-50023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.05.035info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001990info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:26Zoai:ri.conicet.gov.ar:11336/2565instacron: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:34982025-09-29 10:01:27.045CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
title Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
spellingShingle Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
Laiño, Jonathan Emiliano
FOLATES
LACTOBACILLUS BULGARICUS
STREPTOCOCCUS THERMOPHILUS
VITAMIN ENRICHMENT
YOGURT
title_short Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
title_full Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
title_fullStr Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
title_full_unstemmed Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
title_sort Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria
dc.creator.none.fl_str_mv Laiño, Jonathan Emiliano
Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author Laiño, Jonathan Emiliano
author_facet Laiño, Jonathan Emiliano
Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author_role author
author2 Juarez del Valle, Marianela
Savoy, Graciela
Leblanc, Jean Guy Joseph
author2_role author
author
author
dc.subject.none.fl_str_mv FOLATES
LACTOBACILLUS BULGARICUS
STREPTOCOCCUS THERMOPHILUS
VITAMIN ENRICHMENT
YOGURT
topic FOLATES
LACTOBACILLUS BULGARICUS
STREPTOCOCCUS THERMOPHILUS
VITAMIN ENRICHMENT
YOGURT
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and Streptococcus thermophilus (2 strains) were combined and used to elaborate 15 different yogurts. Samples were taken at different time points during the fermentation process and folate concentrations were determined. The yogurt elaborated with strains CRL871 plus CRL803 plus CRL415 and incubated at 42°C had significantly higher folate concentration (reaching 180 mg/L) which implies almost a 250% increase in respect to non-fermented milk, and about 125% compared to commercial yogurts. No variations in folate concentration were observed during 28 days of storage at 4 °C. This is the first report of a yogurt naturally bio-enriched in folate using native folate producing starter cultures.
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Microbiología; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); Argentina. Universidad Nacional de Tucuman. Facultad de Medicina. Departamento de Investigacion. Catedra de Metodologia de la Invest.cientifica; Argentina
description Folate concentrations in yogurts vary widely and are normally considered low due to an inadequate selection of starter cultures and fermentation conditions. In this study, folate producing Lactobacillus delbrueckii subsp. bulgaricus (3 strains) and Streptococcus thermophilus (2 strains) were combined and used to elaborate 15 different yogurts. Samples were taken at different time points during the fermentation process and folate concentrations were determined. The yogurt elaborated with strains CRL871 plus CRL803 plus CRL415 and incubated at 42°C had significantly higher folate concentration (reaching 180 mg/L) which implies almost a 250% increase in respect to non-fermented milk, and about 125% compared to commercial yogurts. No variations in folate concentration were observed during 28 days of storage at 4 °C. This is the first report of a yogurt naturally bio-enriched in folate using native folate producing starter cultures.
publishDate 2013
dc.date.none.fl_str_mv 2013-11
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/11336/2565
Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph; Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 54; 1; 11-2013; 1-5
0023-6438
url http://hdl.handle.net/11336/2565
identifier_str_mv Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Leblanc, Jean Guy Joseph; Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria; Elsevier Science; Lebensmittel-wissenschaft Und-technologie-food Science And Technology; 54; 1; 11-2013; 1-5
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2013.05.035
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643813001990
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
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
_version_ 1844613808264314880
score 13.070432

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