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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/2565
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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 Técnicas2025-09-03T09:56:44Zoai: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:34982025-09-03 09:56:44.316CONICET 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 |
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1842269420473286656 |
score |
13.13397 |