Characteristics of carbonated fermented milk and survival of probiotic bacteria

Autores
Vinderola, Celso Gabriel; Gueimonde, M.; Delgado, T.; Reinheimer, Jorge Alberto; Reyes Gavilán, C. G. de los
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bifidobacterium bifidum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bifidum) products, the fermentation times to decrease the pH to 5 were significantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidified samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bifidum gradually decreased through the cold storage of carbonated and non-acidified fermented milks, although the counts were always higher than 106 viable cells g-1. The CO2 did not exert any influence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 4°C but the presence of B. bifidum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidified milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidified with CO2 had no detrimental effects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.
Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gueimonde, M.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Fil: Delgado, T.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reyes Gavilán, C. G. de los. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Materia
Co2
Fermented Milks
Probiotic Bacteria
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:11336/38271
Acceder
id CONICETDig_ff8443583f0c6308fca065774cb300c9
oai_identifier_str oai:ri.conicet.gov.ar:11336/38271
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characteristics of carbonated fermented milk and survival of probiotic bacteriaVinderola, Celso GabrielGueimonde, M.Delgado, T.Reinheimer, Jorge AlbertoReyes Gavilán, C. G. de losCo2Fermented MilksProbiotic Bacteriahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bifidobacterium bifidum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bifidum) products, the fermentation times to decrease the pH to 5 were significantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidified samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bifidum gradually decreased through the cold storage of carbonated and non-acidified fermented milks, although the counts were always higher than 106 viable cells g-1. The CO2 did not exert any influence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 4°C but the presence of B. bifidum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidified milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidified with CO2 had no detrimental effects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gueimonde, M.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; EspañaFil: Delgado, T.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; EspañaFil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Reyes Gavilán, C. G. de los. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; EspañaElsevier2000-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38271Vinderola, Celso Gabriel; Gueimonde, M.; Delgado, T.; Reinheimer, Jorge Alberto; Reyes Gavilán, C. G. de los; Characteristics of carbonated fermented milk and survival of probiotic bacteria; Elsevier; International Dairy Journal; 10; 3; 6-2000; 213-2200958-6946CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0958-6946(00)00031-5info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694600000315info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:20Zoai:ri.conicet.gov.ar:11336/38271instacron: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 09:45:20.537CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characteristics of carbonated fermented milk and survival of probiotic bacteria
title Characteristics of carbonated fermented milk and survival of probiotic bacteria
spellingShingle Characteristics of carbonated fermented milk and survival of probiotic bacteria
Vinderola, Celso Gabriel
Co2
Fermented Milks
Probiotic Bacteria
title_short Characteristics of carbonated fermented milk and survival of probiotic bacteria
title_full Characteristics of carbonated fermented milk and survival of probiotic bacteria
title_fullStr Characteristics of carbonated fermented milk and survival of probiotic bacteria
title_full_unstemmed Characteristics of carbonated fermented milk and survival of probiotic bacteria
title_sort Characteristics of carbonated fermented milk and survival of probiotic bacteria
dc.creator.none.fl_str_mv Vinderola, Celso Gabriel
Gueimonde, M.
Delgado, T.
Reinheimer, Jorge Alberto
Reyes Gavilán, C. G. de los
author Vinderola, Celso Gabriel
author_facet Vinderola, Celso Gabriel
Gueimonde, M.
Delgado, T.
Reinheimer, Jorge Alberto
Reyes Gavilán, C. G. de los
author_role author
author2 Gueimonde, M.
Delgado, T.
Reinheimer, Jorge Alberto
Reyes Gavilán, C. G. de los
author2_role author
author
author
author
dc.subject.none.fl_str_mv Co2
Fermented Milks
Probiotic Bacteria
topic Co2
Fermented Milks
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 carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bifidobacterium bifidum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bifidum) products, the fermentation times to decrease the pH to 5 were significantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidified samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bifidum gradually decreased through the cold storage of carbonated and non-acidified fermented milks, although the counts were always higher than 106 viable cells g-1. The CO2 did not exert any influence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 4°C but the presence of B. bifidum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidified milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidified with CO2 had no detrimental effects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.
Fil: Vinderola, Celso Gabriel. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gueimonde, M.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Fil: Delgado, T.. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
Fil: Reinheimer, Jorge Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Prog.de Lactología Industrial; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Reyes Gavilán, C. G. de los. Consejo Superior de Investigaciones Científicas. Instituto Superior de Productos Lacteos de Asturias; España
description The carbonation of pasteurised milk was evaluated as a method for improving bacterial viability in fermented milk added with probiotic bacteria (Lactobacillus acidophilus and/or Bifidobacterium bifidum). The behaviour of microorganisms during fermentation and cold storage, and the biochemical and sensory properties of the products were assessed. In AT (Streptococcus thermophilus/L. acidophilus) and ABT (S. thermophilus/L. acidophilus/B. bifidum) products, the fermentation times to decrease the pH to 5 were significantly lowered when CO2 or lactic acid was added to milk. The higher acidity levels of carbonated (as a result of production of carbonic acid) and lactic acidified samples enhanced growth and metabolic activity of the starter during fermentation and was the reason for this reduction in incubation time. Cell counts of S. thermophilus, L. acidophilus and B. bifidum gradually decreased through the cold storage of carbonated and non-acidified fermented milks, although the counts were always higher than 106 viable cells g-1. The CO2 did not exert any influence on the viability of S. thermophilus and L. acidophilus in AT fermented milks stored at 4°C but the presence of B. bifidum and CO2 in ABT-type products was associated with lower viability of L. acidophilus during the refrigerated storage. The higher acetate concentrations of ABT products made with non-acidified milk as compared with the carbonated products could have contributed to major survival of L. acidophilus in the former. The use of milk acidified with CO2 had no detrimental effects on the sensory properties of ABT fermented milks. Therefore, we concluded that the carbonation of pasteurised milk prior to the starter addition could be satisfactorily used to reduce the manufacture time of fermented milk.
publishDate 2000
dc.date.none.fl_str_mv 2000-06
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/11336/38271
Vinderola, Celso Gabriel; Gueimonde, M.; Delgado, T.; Reinheimer, Jorge Alberto; Reyes Gavilán, C. G. de los; Characteristics of carbonated fermented milk and survival of probiotic bacteria; Elsevier; International Dairy Journal; 10; 3; 6-2000; 213-220
0958-6946
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38271
identifier_str_mv Vinderola, Celso Gabriel; Gueimonde, M.; Delgado, T.; Reinheimer, Jorge Alberto; Reyes Gavilán, C. G. de los; Characteristics of carbonated fermented milk and survival of probiotic bacteria; Elsevier; International Dairy Journal; 10; 3; 6-2000; 213-220
0958-6946
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/S0958-6946(00)00031-5
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0958694600000315
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
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 13.13397

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