Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt

Autores
Mortazavian, A M; Sohrabvandi, Sara; Mousavi, Mohammad; Reinheimer, Jorge Alberto
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Combined effects of temperature-related variables including heat treatment, incubation temperature and refrigerated storage temperature on the viability of probiotic micro-organisms in ABY-type probiotic yogurt (Lactobacillus acidophilus, bifidobacteria and yogurt bacteria) were studied. Three heat treatments (85°C for 30 min, 95°C for 5 min and 95°C for 15 min), three incubation temperatures (37°C, 40°C and 44°C) and three refrigerated storage temperatures (2°C, 5°C and 8°C) were selected. Interactive effects of heat treatment and incubation temperature on the viability of probiotics were considered at the end of fermentation. Then, the highest viability of probiotics was investigated as a function of refrigerated storage temperature during refrigerated storage for 20 days. The viability change of the probiotic micro-organisms was analysed at five-day intervals throughout the refrigerated storage period. The final objective was to find the best combination of (heat treatment/incubation temperature/refrigerated storage temperature) for the viabilities of the probiotics. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and bifidobacteria) was observed when the yogurt milk was heated at 95°C for 15 min and incubated at 37°C. Storage at 2°C for 20 days resulted in the highest viability of L. acidophilus, while for bifidobacteria the highest viability was obtained when yogurt was stored at 8°C.
Fil: Mortazavian, A M. University of Tehran; Irán
Fil: Sohrabvandi, Sara. 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
Materia
PROBIOTICS
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:11336/139966
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurtMortazavian, A MSohrabvandi, SaraMousavi, MohammadReinheimer, Jorge AlbertoPROBIOTICSYOGURThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Combined effects of temperature-related variables including heat treatment, incubation temperature and refrigerated storage temperature on the viability of probiotic micro-organisms in ABY-type probiotic yogurt (Lactobacillus acidophilus, bifidobacteria and yogurt bacteria) were studied. Three heat treatments (85°C for 30 min, 95°C for 5 min and 95°C for 15 min), three incubation temperatures (37°C, 40°C and 44°C) and three refrigerated storage temperatures (2°C, 5°C and 8°C) were selected. Interactive effects of heat treatment and incubation temperature on the viability of probiotics were considered at the end of fermentation. Then, the highest viability of probiotics was investigated as a function of refrigerated storage temperature during refrigerated storage for 20 days. The viability change of the probiotic micro-organisms was analysed at five-day intervals throughout the refrigerated storage period. The final objective was to find the best combination of (heat treatment/incubation temperature/refrigerated storage temperature) for the viabilities of the probiotics. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and bifidobacteria) was observed when the yogurt milk was heated at 95°C for 15 min and incubated at 37°C. Storage at 2°C for 20 days resulted in the highest viability of L. acidophilus, while for bifidobacteria the highest viability was obtained when yogurt was stored at 8°C.Fil: Mortazavian, A M. University of Tehran; IránFil: Sohrabvandi, Sara. 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; ArgentinaDairy Industry Assoc Australia2006-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/139966Mortazavian, A M; Sohrabvandi, Sara; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 3; 12-2006; 248-2520004-9433CONICET DigitalCONICETenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:27Zoai:ri.conicet.gov.ar:11336/139966instacron: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 09:56:27.765CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
title Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
spellingShingle Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
Mortazavian, A M
PROBIOTICS
YOGURT
title_short Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
title_full Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
title_fullStr Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
title_full_unstemmed Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
title_sort Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt
dc.creator.none.fl_str_mv Mortazavian, A M
Sohrabvandi, Sara
Mousavi, Mohammad
Reinheimer, Jorge Alberto
author Mortazavian, A M
author_facet Mortazavian, A M
Sohrabvandi, Sara
Mousavi, Mohammad
Reinheimer, Jorge Alberto
author_role author
author2 Sohrabvandi, Sara
Mousavi, Mohammad
Reinheimer, Jorge Alberto
author2_role author
author
author
dc.subject.none.fl_str_mv PROBIOTICS
YOGURT
topic PROBIOTICS
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 Combined effects of temperature-related variables including heat treatment, incubation temperature and refrigerated storage temperature on the viability of probiotic micro-organisms in ABY-type probiotic yogurt (Lactobacillus acidophilus, bifidobacteria and yogurt bacteria) were studied. Three heat treatments (85°C for 30 min, 95°C for 5 min and 95°C for 15 min), three incubation temperatures (37°C, 40°C and 44°C) and three refrigerated storage temperatures (2°C, 5°C and 8°C) were selected. Interactive effects of heat treatment and incubation temperature on the viability of probiotics were considered at the end of fermentation. Then, the highest viability of probiotics was investigated as a function of refrigerated storage temperature during refrigerated storage for 20 days. The viability change of the probiotic micro-organisms was analysed at five-day intervals throughout the refrigerated storage period. The final objective was to find the best combination of (heat treatment/incubation temperature/refrigerated storage temperature) for the viabilities of the probiotics. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and bifidobacteria) was observed when the yogurt milk was heated at 95°C for 15 min and incubated at 37°C. Storage at 2°C for 20 days resulted in the highest viability of L. acidophilus, while for bifidobacteria the highest viability was obtained when yogurt was stored at 8°C.
Fil: Mortazavian, A M. University of Tehran; Irán
Fil: Sohrabvandi, Sara. 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
description Combined effects of temperature-related variables including heat treatment, incubation temperature and refrigerated storage temperature on the viability of probiotic micro-organisms in ABY-type probiotic yogurt (Lactobacillus acidophilus, bifidobacteria and yogurt bacteria) were studied. Three heat treatments (85°C for 30 min, 95°C for 5 min and 95°C for 15 min), three incubation temperatures (37°C, 40°C and 44°C) and three refrigerated storage temperatures (2°C, 5°C and 8°C) were selected. Interactive effects of heat treatment and incubation temperature on the viability of probiotics were considered at the end of fermentation. Then, the highest viability of probiotics was investigated as a function of refrigerated storage temperature during refrigerated storage for 20 days. The viability change of the probiotic micro-organisms was analysed at five-day intervals throughout the refrigerated storage period. The final objective was to find the best combination of (heat treatment/incubation temperature/refrigerated storage temperature) for the viabilities of the probiotics. At the end of fermentation, the maximum viability of probiotics (for both L. acidophilus and bifidobacteria) was observed when the yogurt milk was heated at 95°C for 15 min and incubated at 37°C. Storage at 2°C for 20 days resulted in the highest viability of L. acidophilus, while for bifidobacteria the highest viability was obtained when yogurt was stored at 8°C.
publishDate 2006
dc.date.none.fl_str_mv 2006-12
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/11336/139966
Mortazavian, A M; Sohrabvandi, Sara; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 3; 12-2006; 248-252
0004-9433
CONICET Digital
CONICET
url http://hdl.handle.net/11336/139966
identifier_str_mv Mortazavian, A M; Sohrabvandi, Sara; Mousavi, Mohammad; Reinheimer, Jorge Alberto; Combined effects of temperature-related variables on trhe viability of probiotic micro-organisma in yogurt; Dairy Industry Assoc Australia; Australian Journal Of Dairy Technology; 61; 3; 12-2006; 248-252
0004-9433
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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 Dairy Industry Assoc Australia
publisher.none.fl_str_mv Dairy Industry Assoc Australia
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 13.13397

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