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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/64817
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/64817
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:35:20Zoai: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:34982025-10-22 11:35:20.744CONICET 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
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 12.982451

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