Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria
- Autores
- Vinderola, Celso Gabriel; Costa, Guillermo Andrés; Regenhardt, Silvina Andrea; Reinheimer, Jorge Alberto
- Año de publicación
- 2002
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus and bifidobacteria) in liquid media containing different substances was assessed. The substances used were salts (NaCl and KCl); sugars (sucrose and lactose); sweeteners (acesulfame and aspartame); aroma compounds (diacetyl, acetaldehyde and acetoin); natural colorings for fermented milk (red, yellow and orange colorings); flavoring agents (strawberry, vanilla, peach and banana essences); flavoring-coloring agents (strawberry, vanilla and peach); nisin, natamycin and lysozyme. Bacterial growth in the presence of natural fruit juices (green apple, kiwi, pineapple, peach and strawberry) with or without neutralization and cell viability in lactic acid acidified (pH 4 and 5) milk for 4 weeks at 5°C were also studied. Some compounds (KCl, sweeteners, aroma compounds, natamycin, flavoring agents and the peach flavoring-coloring agent) did not influence the growth of the strains in the concentrations commonly used in the dairy industry. The effect of other substances (especially flavoring-coloring agents) on the growth of lactic acid starters and probiotic bacteria was strain-dependent. Natural fruit juices weakly inhibited mainly S. thermophilus strains. Cell viability during cold storage in acidified milk was satisfactory for L. delbrueckii subsp. bulgaricus and L. casei group strains. For L. acidophilus and Bifidobacterium the decreases in cell counts at pH 5 were negligible. Nevertheless, decreases from 1.6 to 6.2 and from 0.1 to 7.6 log orders, respectively were observed at pH 4.
Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Costa, Guillermo Andrés. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina
Fil: Regenhardt, Silvina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina
Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina - Materia
-
Additives
Dairy Products
Growth Inhibition
Lactic Acid Starters
Probiotic Bacteria - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/64817
Ver los metadatos del registro completo
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Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteriaVinderola, Celso GabrielCosta, Guillermo AndrésRegenhardt, Silvina AndreaReinheimer, Jorge AlbertoAdditivesDairy ProductsGrowth InhibitionLactic Acid StartersProbiotic Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus and bifidobacteria) in liquid media containing different substances was assessed. The substances used were salts (NaCl and KCl); sugars (sucrose and lactose); sweeteners (acesulfame and aspartame); aroma compounds (diacetyl, acetaldehyde and acetoin); natural colorings for fermented milk (red, yellow and orange colorings); flavoring agents (strawberry, vanilla, peach and banana essences); flavoring-coloring agents (strawberry, vanilla and peach); nisin, natamycin and lysozyme. Bacterial growth in the presence of natural fruit juices (green apple, kiwi, pineapple, peach and strawberry) with or without neutralization and cell viability in lactic acid acidified (pH 4 and 5) milk for 4 weeks at 5°C were also studied. Some compounds (KCl, sweeteners, aroma compounds, natamycin, flavoring agents and the peach flavoring-coloring agent) did not influence the growth of the strains in the concentrations commonly used in the dairy industry. The effect of other substances (especially flavoring-coloring agents) on the growth of lactic acid starters and probiotic bacteria was strain-dependent. Natural fruit juices weakly inhibited mainly S. thermophilus strains. Cell viability during cold storage in acidified milk was satisfactory for L. delbrueckii subsp. bulgaricus and L. casei group strains. For L. acidophilus and Bifidobacterium the decreases in cell counts at pH 5 were negligible. Nevertheless, decreases from 1.6 to 6.2 and from 0.1 to 7.6 log orders, respectively were observed at pH 4.Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Costa, Guillermo Andrés. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; ArgentinaFil: Regenhardt, Silvina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; ArgentinaFil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; ArgentinaElsevier2002-03info: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/11336/64817Vinderola, Celso Gabriel; Costa, Guillermo Andrés; Regenhardt, Silvina Andrea; Reinheimer, Jorge Alberto; Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria; Elsevier; International Dairy Journal; 12; 7; 3-2002; 579-5890958-69461879-0143CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694602000468info:eu-repo/semantics/altIdentifier/doi/10.1016/S0958-6946(02)00046-8info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:05:36Zoai:ri.conicet.gov.ar:11336/64817instacron: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 10:05:37.041CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
title |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
spellingShingle |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria Vinderola, Celso Gabriel Additives Dairy Products Growth Inhibition Lactic Acid Starters Probiotic Bacteria |
title_short |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
title_full |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
title_fullStr |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
title_full_unstemmed |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
title_sort |
Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria |
dc.creator.none.fl_str_mv |
Vinderola, Celso Gabriel Costa, Guillermo Andrés Regenhardt, Silvina Andrea Reinheimer, Jorge Alberto |
author |
Vinderola, Celso Gabriel |
author_facet |
Vinderola, Celso Gabriel Costa, Guillermo Andrés Regenhardt, Silvina Andrea Reinheimer, Jorge Alberto |
author_role |
author |
author2 |
Costa, Guillermo Andrés Regenhardt, Silvina Andrea Reinheimer, Jorge Alberto |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Additives Dairy Products Growth Inhibition Lactic Acid Starters Probiotic Bacteria |
topic |
Additives Dairy Products Growth Inhibition Lactic Acid Starters Probiotic Bacteria |
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 growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus and bifidobacteria) in liquid media containing different substances was assessed. The substances used were salts (NaCl and KCl); sugars (sucrose and lactose); sweeteners (acesulfame and aspartame); aroma compounds (diacetyl, acetaldehyde and acetoin); natural colorings for fermented milk (red, yellow and orange colorings); flavoring agents (strawberry, vanilla, peach and banana essences); flavoring-coloring agents (strawberry, vanilla and peach); nisin, natamycin and lysozyme. Bacterial growth in the presence of natural fruit juices (green apple, kiwi, pineapple, peach and strawberry) with or without neutralization and cell viability in lactic acid acidified (pH 4 and 5) milk for 4 weeks at 5°C were also studied. Some compounds (KCl, sweeteners, aroma compounds, natamycin, flavoring agents and the peach flavoring-coloring agent) did not influence the growth of the strains in the concentrations commonly used in the dairy industry. The effect of other substances (especially flavoring-coloring agents) on the growth of lactic acid starters and probiotic bacteria was strain-dependent. Natural fruit juices weakly inhibited mainly S. thermophilus strains. Cell viability during cold storage in acidified milk was satisfactory for L. delbrueckii subsp. bulgaricus and L. casei group strains. For L. acidophilus and Bifidobacterium the decreases in cell counts at pH 5 were negligible. Nevertheless, decreases from 1.6 to 6.2 and from 0.1 to 7.6 log orders, respectively were observed at pH 4. Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Costa, Guillermo Andrés. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina Fil: Regenhardt, Silvina Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina Fil: Reinheimer, Jorge Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Programa de Lactología Industrial; Argentina |
description |
The growth of 24 strains of lactic acid starter bacteria (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis) and 24 strains of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus rhamnosus and bifidobacteria) in liquid media containing different substances was assessed. The substances used were salts (NaCl and KCl); sugars (sucrose and lactose); sweeteners (acesulfame and aspartame); aroma compounds (diacetyl, acetaldehyde and acetoin); natural colorings for fermented milk (red, yellow and orange colorings); flavoring agents (strawberry, vanilla, peach and banana essences); flavoring-coloring agents (strawberry, vanilla and peach); nisin, natamycin and lysozyme. Bacterial growth in the presence of natural fruit juices (green apple, kiwi, pineapple, peach and strawberry) with or without neutralization and cell viability in lactic acid acidified (pH 4 and 5) milk for 4 weeks at 5°C were also studied. Some compounds (KCl, sweeteners, aroma compounds, natamycin, flavoring agents and the peach flavoring-coloring agent) did not influence the growth of the strains in the concentrations commonly used in the dairy industry. The effect of other substances (especially flavoring-coloring agents) on the growth of lactic acid starters and probiotic bacteria was strain-dependent. Natural fruit juices weakly inhibited mainly S. thermophilus strains. Cell viability during cold storage in acidified milk was satisfactory for L. delbrueckii subsp. bulgaricus and L. casei group strains. For L. acidophilus and Bifidobacterium the decreases in cell counts at pH 5 were negligible. Nevertheless, decreases from 1.6 to 6.2 and from 0.1 to 7.6 log orders, respectively were observed at pH 4. |
publishDate |
2002 |
dc.date.none.fl_str_mv |
2002-03 |
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/11336/64817 Vinderola, Celso Gabriel; Costa, Guillermo Andrés; Regenhardt, Silvina Andrea; Reinheimer, Jorge Alberto; Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria; Elsevier; International Dairy Journal; 12; 7; 3-2002; 579-589 0958-6946 1879-0143 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/64817 |
identifier_str_mv |
Vinderola, Celso Gabriel; Costa, Guillermo Andrés; Regenhardt, Silvina Andrea; Reinheimer, Jorge Alberto; Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria; Elsevier; International Dairy Journal; 12; 7; 3-2002; 579-589 0958-6946 1879-0143 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0958694602000468 info:eu-repo/semantics/altIdentifier/doi/10.1016/S0958-6946(02)00046-8 |
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 application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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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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1844613894361841664 |
score |
13.070432 |