Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature

Autores
Moreira, M.; Abraham, Analía Graciela; De Antoni, Graciela Liliana
Año de publicación
2000
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal temperatures (30°C). Acidification, viscosity, whey syneresis, and bacterial concentration of the final product were evaluated on single-strain and mixed cultures after 24 h at 30°C and 6 h at 44°C. Three pairs of strains (LBB+CP2, LBP+CP2, and LBR+CP2) showed synergistic effect, which was reflected by the viscosity and syneresis of the coagulum. These results were more significant when cultures were incubated at 30°C, reaching apparent viscosity values of 19 to 28 mPa × s. On the other hand, lactobacilli cultures enhanced the growth of two streptococci strains (CP2 and CP4). These results were confirmed by cultures of streptococci supplemented with supernatants of culture of lactobacilli. Those supernatants stimulate the viscosity produced by CP2 and CP4 strains and reduce the syneresis of all cultures of streptococci. Neither the increase of viscosity nor reduction of syneresis could be attributed to a decrease of pH.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Suboptimal temperature
Technological properties
Thermophilic lactic acid bacteria
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/83424
Acceder
id SEDICI_8bc1cb8de92292830ca597fc1ab0f387
oai_identifier_str oai:sedici.unlp.edu.ar:10915/83424
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperatureMoreira, M.Abraham, Analía GracielaDe Antoni, Graciela LilianaQuímicaSuboptimal temperatureTechnological propertiesThermophilic lactic acid bacteriaIn the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal temperatures (30°C). Acidification, viscosity, whey syneresis, and bacterial concentration of the final product were evaluated on single-strain and mixed cultures after 24 h at 30°C and 6 h at 44°C. Three pairs of strains (LBB+CP2, LBP+CP2, and LBR+CP2) showed synergistic effect, which was reflected by the viscosity and syneresis of the coagulum. These results were more significant when cultures were incubated at 30°C, reaching apparent viscosity values of 19 to 28 mPa × s. On the other hand, lactobacilli cultures enhanced the growth of two streptococci strains (CP2 and CP4). These results were confirmed by cultures of streptococci supplemented with supernatants of culture of lactobacilli. Those supernatants stimulate the viscosity produced by CP2 and CP4 strains and reduce the syneresis of all cultures of streptococci. Neither the increase of viscosity nor reduction of syneresis could be attributed to a decrease of pH.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2000info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf395-400http://sedici.unlp.edu.ar/handle/10915/83424enginfo:eu-repo/semantics/altIdentifier/issn/0022-0302info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(00)74894-6info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:07:47Zoai:sedici.unlp.edu.ar:10915/83424Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:07:47.321SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
title Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
spellingShingle Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
Moreira, M.
Química
Suboptimal temperature
Technological properties
Thermophilic lactic acid bacteria
title_short Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
title_full Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
title_fullStr Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
title_full_unstemmed Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
title_sort Technological properties of milks fermented with thermophilic lactic acid bacteria at suboptimal temperature
dc.creator.none.fl_str_mv Moreira, M.
Abraham, Analía Graciela
De Antoni, Graciela Liliana
author Moreira, M.
author_facet Moreira, M.
Abraham, Analía Graciela
De Antoni, Graciela Liliana
author_role author
author2 Abraham, Analía Graciela
De Antoni, Graciela Liliana
author2_role author
author
dc.subject.none.fl_str_mv Química
Suboptimal temperature
Technological properties
Thermophilic lactic acid bacteria
topic Química
Suboptimal temperature
Technological properties
Thermophilic lactic acid bacteria
dc.description.none.fl_txt_mv In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal temperatures (30°C). Acidification, viscosity, whey syneresis, and bacterial concentration of the final product were evaluated on single-strain and mixed cultures after 24 h at 30°C and 6 h at 44°C. Three pairs of strains (LBB+CP2, LBP+CP2, and LBR+CP2) showed synergistic effect, which was reflected by the viscosity and syneresis of the coagulum. These results were more significant when cultures were incubated at 30°C, reaching apparent viscosity values of 19 to 28 mPa × s. On the other hand, lactobacilli cultures enhanced the growth of two streptococci strains (CP2 and CP4). These results were confirmed by cultures of streptococci supplemented with supernatants of culture of lactobacilli. Those supernatants stimulate the viscosity produced by CP2 and CP4 strains and reduce the syneresis of all cultures of streptococci. Neither the increase of viscosity nor reduction of syneresis could be attributed to a decrease of pH.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal temperatures (30°C). Acidification, viscosity, whey syneresis, and bacterial concentration of the final product were evaluated on single-strain and mixed cultures after 24 h at 30°C and 6 h at 44°C. Three pairs of strains (LBB+CP2, LBP+CP2, and LBR+CP2) showed synergistic effect, which was reflected by the viscosity and syneresis of the coagulum. These results were more significant when cultures were incubated at 30°C, reaching apparent viscosity values of 19 to 28 mPa × s. On the other hand, lactobacilli cultures enhanced the growth of two streptococci strains (CP2 and CP4). These results were confirmed by cultures of streptococci supplemented with supernatants of culture of lactobacilli. Those supernatants stimulate the viscosity produced by CP2 and CP4 strains and reduce the syneresis of all cultures of streptococci. Neither the increase of viscosity nor reduction of syneresis could be attributed to a decrease of pH.
publishDate 2000
dc.date.none.fl_str_mv 2000
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/83424
url http://sedici.unlp.edu.ar/handle/10915/83424
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0022-0302
info:eu-repo/semantics/altIdentifier/doi/10.3168/jds.S0022-0302(00)74894-6
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
395-400
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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