Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt

Autores
Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Emamdjomeh, Zahra; Sohrabvandi, Sara; Rezaei, Karamatollah
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.
Fil: Mortazavian, Amir. Islamic Azad University; Irán
Fil: Ehsani, Mohammadreza. University Of Tehran; Irán
Fil: Mousavi, Mohammad. University Of Tehran; Irán
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Emamdjomeh, Zahra. University Of Tehran; Irán
Fil: Sohrabvandi, Sara. Islamic Azad University; Irán
Fil: Rezaei, Karamatollah. University Of Tehran; Irán
Materia
BIFIDOBACTERIUM SPP.
INCUBATION TIME
LACTOBACILLUS ACIDOPHILUS
PROBIOTIC
VIABILITY
YOGURT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/125986
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurtMortazavian, AmirEhsani, MohammadrezaMousavi, MohammadReinheimer, Jorge AlbertoEmamdjomeh, ZahraSohrabvandi, SaraRezaei, KaramatollahBIFIDOBACTERIUM SPP.INCUBATION TIMELACTOBACILLUS ACIDOPHILUSPROBIOTICVIABILITYYOGURThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.Fil: Mortazavian, Amir. Islamic Azad University; IránFil: Ehsani, Mohammadreza. University Of Tehran; IránFil: Mousavi, Mohammad. University Of Tehran; IránFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Emamdjomeh, Zahra. University Of Tehran; IránFil: Sohrabvandi, Sara. Islamic Azad University; IránFil: Rezaei, Karamatollah. University Of Tehran; IránWiley Blackwell Publishing, Inc2006-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/125986Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Emamdjomeh, Zahra; et al.; Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 1; 2-2006; 8-111364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1471-0307.2006.00216.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2006.00216.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:18Zoai:ri.conicet.gov.ar:11336/125986instacron: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 09:51:18.714CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
title Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
spellingShingle Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
Mortazavian, Amir
BIFIDOBACTERIUM SPP.
INCUBATION TIME
LACTOBACILLUS ACIDOPHILUS
PROBIOTIC
VIABILITY
YOGURT
title_short Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
title_full Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
title_fullStr Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
title_full_unstemmed Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
title_sort Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
dc.creator.none.fl_str_mv Mortazavian, Amir
Ehsani, Mohammadreza
Mousavi, Mohammad
Reinheimer, Jorge Alberto
Emamdjomeh, Zahra
Sohrabvandi, Sara
Rezaei, Karamatollah
author Mortazavian, Amir
author_facet Mortazavian, Amir
Ehsani, Mohammadreza
Mousavi, Mohammad
Reinheimer, Jorge Alberto
Emamdjomeh, Zahra
Sohrabvandi, Sara
Rezaei, Karamatollah
author_role author
author2 Ehsani, Mohammadreza
Mousavi, Mohammad
Reinheimer, Jorge Alberto
Emamdjomeh, Zahra
Sohrabvandi, Sara
Rezaei, Karamatollah
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BIFIDOBACTERIUM SPP.
INCUBATION TIME
LACTOBACILLUS ACIDOPHILUS
PROBIOTIC
VIABILITY
YOGURT
topic BIFIDOBACTERIUM SPP.
INCUBATION TIME
LACTOBACILLUS ACIDOPHILUS
PROBIOTIC
VIABILITY
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 The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.
Fil: Mortazavian, Amir. Islamic Azad University; Irán
Fil: Ehsani, Mohammadreza. University Of Tehran; Irán
Fil: Mousavi, Mohammad. University Of Tehran; Irán
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Emamdjomeh, Zahra. University Of Tehran; Irán
Fil: Sohrabvandi, Sara. Islamic Azad University; Irán
Fil: Rezaei, Karamatollah. University Of Tehran; Irán
description The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt bacteria). Three levels of heat treatment (85°C for 30 min, 95°C for 5 min and 95°C for 15 min) and three levels of incubation temperature (37, 40 and 44°C) were selected. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and Bifidobacterium spp.) was observed when the milk was heated at 95°C for 15 min and incubated at 37°C. Incubation time was only affected by the incubation temperature and, at 37°C, the longest incubation time of about 6 h was needed to achieve the highest viable counts of L. acidophilus and Bifidobacterium spp.
publishDate 2006
dc.date.none.fl_str_mv 2006-02
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/11336/125986
Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Emamdjomeh, Zahra; et al.; Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 1; 2-2006; 8-11
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/125986
identifier_str_mv Mortazavian, Amir; Ehsani, Mohammadreza; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Emamdjomeh, Zahra; et al.; Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 1; 2-2006; 8-11
1364-727X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1471-0307.2006.00216.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2006.00216.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
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_ 1842269086577328128
score 13.13397

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