Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts

Autores
Vénica, Claudia Inés; Wolf, Irma Veronica; Suárez, Viviana Beatriz; Bergamini, Carina Viviana; Perotti, Maria Cristina
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The carbohydrate composition of the milk base plays a crucial role in the fermentation process of yogurt. In this study we investigate the effect of the traditional (TRAD) and delactosed (DEL) milks, added or not sucrose (S) in yogurt making, on the physicochemical parameters, growth of cultures and the formation of organic acids and volatile compounds during fermentation and storage. Yogurts made with delactosed milk had a delay in the fermentation up to 30 min in reaching the final pH and a slight minor postacidification, in comparison to yogurts prepared from traditional milk. Sucrose addition decreased the fermentation time in delactosed products. These observations were not accompanied by a significant change in the counts of thermophilic streptococci and thermophilic lactobacilli bacteria. The most notable differences in volatile compounds profiles were recorded in DEL + S respect to the remaining yogurts. The highest levels of diacetyl, 2,3-pentanedione, ethanol and ethyl esters found in DEL + S yogurts could be correlated with the higher glucose content, the main precursor of these compounds.
Fil: Vénica, Claudia Inés. 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: Wolf, Irma Veronica. 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: Suárez, Viviana Beatriz. 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: Bergamini, Carina Viviana. 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: Perotti, Maria Cristina. 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
CARBOHYDRATE
DELACTOSED MILK
ORGANIC ACID
VOLATILE COMPOUND
YOGURT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/84874
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/84874
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurtsVénica, Claudia InésWolf, Irma VeronicaSuárez, Viviana BeatrizBergamini, Carina VivianaPerotti, Maria CristinaCARBOHYDRATEDELACTOSED MILKORGANIC ACIDVOLATILE COMPOUNDYOGURThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The carbohydrate composition of the milk base plays a crucial role in the fermentation process of yogurt. In this study we investigate the effect of the traditional (TRAD) and delactosed (DEL) milks, added or not sucrose (S) in yogurt making, on the physicochemical parameters, growth of cultures and the formation of organic acids and volatile compounds during fermentation and storage. Yogurts made with delactosed milk had a delay in the fermentation up to 30 min in reaching the final pH and a slight minor postacidification, in comparison to yogurts prepared from traditional milk. Sucrose addition decreased the fermentation time in delactosed products. These observations were not accompanied by a significant change in the counts of thermophilic streptococci and thermophilic lactobacilli bacteria. The most notable differences in volatile compounds profiles were recorded in DEL + S respect to the remaining yogurts. The highest levels of diacetyl, 2,3-pentanedione, ethanol and ethyl esters found in DEL + S yogurts could be correlated with the higher glucose content, the main precursor of these compounds.Fil: Vénica, Claudia Inés. 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: Wolf, Irma Veronica. 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: Suárez, Viviana Beatriz. 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: Bergamini, Carina Viviana. 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: Perotti, Maria Cristina. 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; ArgentinaElsevier Science2018-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/84874Vénica, Claudia Inés; Wolf, Irma Veronica; Suárez, Viviana Beatriz; Bergamini, Carina Viviana; Perotti, Maria Cristina; Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts; Elsevier Science; LWT - Food Science and Technology; 94; 8-2018; 163-1710023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0023643818303402info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.04.034info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-03-31T14:55:17Zoai:ri.conicet.gov.ar:11336/84874instacron: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:34982026-03-31 14:55:17.535CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
title Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
spellingShingle Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
Vénica, Claudia Inés
CARBOHYDRATE
DELACTOSED MILK
ORGANIC ACID
VOLATILE COMPOUND
YOGURT
title_short Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
title_full Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
title_fullStr Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
title_full_unstemmed Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
title_sort Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts
dc.creator.none.fl_str_mv Vénica, Claudia Inés
Wolf, Irma Veronica
Suárez, Viviana Beatriz
Bergamini, Carina Viviana
Perotti, Maria Cristina
author Vénica, Claudia Inés
author_facet Vénica, Claudia Inés
Wolf, Irma Veronica
Suárez, Viviana Beatriz
Bergamini, Carina Viviana
Perotti, Maria Cristina
author_role author
author2 Wolf, Irma Veronica
Suárez, Viviana Beatriz
Bergamini, Carina Viviana
Perotti, Maria Cristina
author2_role author
author
author
author
dc.subject.none.fl_str_mv CARBOHYDRATE
DELACTOSED MILK
ORGANIC ACID
VOLATILE COMPOUND
YOGURT
topic CARBOHYDRATE
DELACTOSED MILK
ORGANIC ACID
VOLATILE COMPOUND
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 carbohydrate composition of the milk base plays a crucial role in the fermentation process of yogurt. In this study we investigate the effect of the traditional (TRAD) and delactosed (DEL) milks, added or not sucrose (S) in yogurt making, on the physicochemical parameters, growth of cultures and the formation of organic acids and volatile compounds during fermentation and storage. Yogurts made with delactosed milk had a delay in the fermentation up to 30 min in reaching the final pH and a slight minor postacidification, in comparison to yogurts prepared from traditional milk. Sucrose addition decreased the fermentation time in delactosed products. These observations were not accompanied by a significant change in the counts of thermophilic streptococci and thermophilic lactobacilli bacteria. The most notable differences in volatile compounds profiles were recorded in DEL + S respect to the remaining yogurts. The highest levels of diacetyl, 2,3-pentanedione, ethanol and ethyl esters found in DEL + S yogurts could be correlated with the higher glucose content, the main precursor of these compounds.
Fil: Vénica, Claudia Inés. 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: Wolf, Irma Veronica. 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: Suárez, Viviana Beatriz. 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: Bergamini, Carina Viviana. 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: Perotti, Maria Cristina. 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 The carbohydrate composition of the milk base plays a crucial role in the fermentation process of yogurt. In this study we investigate the effect of the traditional (TRAD) and delactosed (DEL) milks, added or not sucrose (S) in yogurt making, on the physicochemical parameters, growth of cultures and the formation of organic acids and volatile compounds during fermentation and storage. Yogurts made with delactosed milk had a delay in the fermentation up to 30 min in reaching the final pH and a slight minor postacidification, in comparison to yogurts prepared from traditional milk. Sucrose addition decreased the fermentation time in delactosed products. These observations were not accompanied by a significant change in the counts of thermophilic streptococci and thermophilic lactobacilli bacteria. The most notable differences in volatile compounds profiles were recorded in DEL + S respect to the remaining yogurts. The highest levels of diacetyl, 2,3-pentanedione, ethanol and ethyl esters found in DEL + S yogurts could be correlated with the higher glucose content, the main precursor of these compounds.
publishDate 2018
dc.date.none.fl_str_mv 2018-08
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/11336/84874
Vénica, Claudia Inés; Wolf, Irma Veronica; Suárez, Viviana Beatriz; Bergamini, Carina Viviana; Perotti, Maria Cristina; Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts; Elsevier Science; LWT - Food Science and Technology; 94; 8-2018; 163-171
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/84874
identifier_str_mv Vénica, Claudia Inés; Wolf, Irma Veronica; Suárez, Viviana Beatriz; Bergamini, Carina Viviana; Perotti, Maria Cristina; Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts; Elsevier Science; LWT - Food Science and Technology; 94; 8-2018; 163-171
0023-6438
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://linkinghub.elsevier.com/retrieve/pii/S0023643818303402
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2018.04.034
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
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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score 12.720982

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