Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage

Autores
Vénica, Claudia Inés; Bergamini, Carina Viviana; Rebechi, Silvina Roxana; Perotti, Maria Cristina
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus acidophilus La-5, on GOS formation during the manufacture and storage of drinkable and stirred yogurts. In a preliminary step, GOS synthesis and lactose hydrolysis by β-galactosidase was evaluated at different initial lactose concentrations and doses of enzyme. The GOS formation was favored with increasing of lactose concentration and enzyme doses, while the hydrolysis dominated at lower level of lactose. In turn, the presence of GOS was already evident at 45min of fermentation in yogurts with addition of β-galactosidase. Mean concentrations were 0.36 and 0.62g/100g for fresh drinkable and stirred yogurts, respectively. No changes in the GOS levels were observed through storage, indicating that they were stable in the products. The probiotic bacteria added were not able to produce GOS. The diminution of lactose was significant in yogurts with β-galactosidase; contents of residual lactose were around 1.3g/100g. We obtained different varieties of reduced-lactose yogurts enriched in galacto-oligosaccharides. The presence of probiotic and prebiotic would increase the functional properties of yogurts.
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: 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: Rebechi, Silvina Roxana. 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
GALACTO-OLIGOSACCHARIDES
INULIN
LACTOBACILLUS ACIDOPHILUS
YOGURT
Β-GALACTOSIDASE
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:11336/37897
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37897
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storageVénica, Claudia InésBergamini, Carina VivianaRebechi, Silvina RoxanaPerotti, Maria CristinaGALACTO-OLIGOSACCHARIDESINULINLACTOBACILLUS ACIDOPHILUSYOGURTΒ-GALACTOSIDASEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus acidophilus La-5, on GOS formation during the manufacture and storage of drinkable and stirred yogurts. In a preliminary step, GOS synthesis and lactose hydrolysis by β-galactosidase was evaluated at different initial lactose concentrations and doses of enzyme. The GOS formation was favored with increasing of lactose concentration and enzyme doses, while the hydrolysis dominated at lower level of lactose. In turn, the presence of GOS was already evident at 45min of fermentation in yogurts with addition of β-galactosidase. Mean concentrations were 0.36 and 0.62g/100g for fresh drinkable and stirred yogurts, respectively. No changes in the GOS levels were observed through storage, indicating that they were stable in the products. The probiotic bacteria added were not able to produce GOS. The diminution of lactose was significant in yogurts with β-galactosidase; contents of residual lactose were around 1.3g/100g. We obtained different varieties of reduced-lactose yogurts enriched in galacto-oligosaccharides. The presence of probiotic and prebiotic would increase the functional properties of yogurts.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: 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: Rebechi, Silvina Roxana. 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 Science2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37897Vénica, Claudia Inés; Bergamini, Carina Viviana; Rebechi, Silvina Roxana; Perotti, Maria Cristina; Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 198-2050023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2015.02.032info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:21Zoai:ri.conicet.gov.ar:11336/37897instacron: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 09:55:22.234CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
title Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
spellingShingle Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
Vénica, Claudia Inés
GALACTO-OLIGOSACCHARIDES
INULIN
LACTOBACILLUS ACIDOPHILUS
YOGURT
Β-GALACTOSIDASE
title_short Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
title_full Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
title_fullStr Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
title_full_unstemmed Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
title_sort Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage
dc.creator.none.fl_str_mv Vénica, Claudia Inés
Bergamini, Carina Viviana
Rebechi, Silvina Roxana
Perotti, Maria Cristina
author Vénica, Claudia Inés
author_facet Vénica, Claudia Inés
Bergamini, Carina Viviana
Rebechi, Silvina Roxana
Perotti, Maria Cristina
author_role author
author2 Bergamini, Carina Viviana
Rebechi, Silvina Roxana
Perotti, Maria Cristina
author2_role author
author
author
dc.subject.none.fl_str_mv GALACTO-OLIGOSACCHARIDES
INULIN
LACTOBACILLUS ACIDOPHILUS
YOGURT
Β-GALACTOSIDASE
topic GALACTO-OLIGOSACCHARIDES
INULIN
LACTOBACILLUS ACIDOPHILUS
YOGURT
Β-GALACTOSIDASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus acidophilus La-5, on GOS formation during the manufacture and storage of drinkable and stirred yogurts. In a preliminary step, GOS synthesis and lactose hydrolysis by β-galactosidase was evaluated at different initial lactose concentrations and doses of enzyme. The GOS formation was favored with increasing of lactose concentration and enzyme doses, while the hydrolysis dominated at lower level of lactose. In turn, the presence of GOS was already evident at 45min of fermentation in yogurts with addition of β-galactosidase. Mean concentrations were 0.36 and 0.62g/100g for fresh drinkable and stirred yogurts, respectively. No changes in the GOS levels were observed through storage, indicating that they were stable in the products. The probiotic bacteria added were not able to produce GOS. The diminution of lactose was significant in yogurts with β-galactosidase; contents of residual lactose were around 1.3g/100g. We obtained different varieties of reduced-lactose yogurts enriched in galacto-oligosaccharides. The presence of probiotic and prebiotic would increase the functional properties of yogurts.
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: 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: Rebechi, Silvina Roxana. 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 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus acidophilus La-5, on GOS formation during the manufacture and storage of drinkable and stirred yogurts. In a preliminary step, GOS synthesis and lactose hydrolysis by β-galactosidase was evaluated at different initial lactose concentrations and doses of enzyme. The GOS formation was favored with increasing of lactose concentration and enzyme doses, while the hydrolysis dominated at lower level of lactose. In turn, the presence of GOS was already evident at 45min of fermentation in yogurts with addition of β-galactosidase. Mean concentrations were 0.36 and 0.62g/100g for fresh drinkable and stirred yogurts, respectively. No changes in the GOS levels were observed through storage, indicating that they were stable in the products. The probiotic bacteria added were not able to produce GOS. The diminution of lactose was significant in yogurts with β-galactosidase; contents of residual lactose were around 1.3g/100g. We obtained different varieties of reduced-lactose yogurts enriched in galacto-oligosaccharides. The presence of probiotic and prebiotic would increase the functional properties of yogurts.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
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/11336/37897
Vénica, Claudia Inés; Bergamini, Carina Viviana; Rebechi, Silvina Roxana; Perotti, Maria Cristina; Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 198-205
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37897
identifier_str_mv Vénica, Claudia Inés; Bergamini, Carina Viviana; Rebechi, Silvina Roxana; Perotti, Maria Cristina; Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage; Elsevier Science; LWT - Food Science and Technology; 63; 1; 9-2015; 198-205
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/doi/10.1016/j.lwt.2015.02.032
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 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 13.13397

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