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Article: Influence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria

TitleInfluence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteria
Authors
Issue Date2000
Citation
Australian Journal Of Dairy Technology, 2000, v. 55 n. 3, p. 127-131 How to Cite?
AbstractFive one-litre batches of probiotc yogurts were made using reconstituted skim milk supplemented with 0, 4, 8, 12 or 16% sucrose. The incubation time to decrease the pH to 4.5 and changes in organic acids production and counts of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in yogurt were assessed for up to 30 days. As the sugar level increased, the water activity decreased and the incubation time to reach pH of 4.5 increased. The organisms produced pyruvic acid, acetic acid, lactic acid and propionic acid at varying levels. There were no major differences in the initial counts of yogurt and probiotic bacteria in all the five batches. However, the counts of all the four groups of organisms declined during storage, in particular in the batches containing 12% and 16% sugar. Thus, sugar addition may be deleterious to the growth of yogurt and probiotic bacteria, especially in products such as fermented frozen dairy desserts, which contain approximately 16% sugar.
Persistent Identifierhttp://hdl.handle.net/10722/144344
ISSN
2012 Impact Factor: 0.415
2013 SCImago Journal Rankings: 0.203
References

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorRavula, RRen_HK
dc.date.accessioned2012-01-20T09:01:32Z-
dc.date.available2012-01-20T09:01:32Z-
dc.date.issued2000en_HK
dc.identifier.citationAustralian Journal Of Dairy Technology, 2000, v. 55 n. 3, p. 127-131en_HK
dc.identifier.issn0004-9433en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144344-
dc.description.abstractFive one-litre batches of probiotc yogurts were made using reconstituted skim milk supplemented with 0, 4, 8, 12 or 16% sucrose. The incubation time to decrease the pH to 4.5 and changes in organic acids production and counts of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in yogurt were assessed for up to 30 days. As the sugar level increased, the water activity decreased and the incubation time to reach pH of 4.5 increased. The organisms produced pyruvic acid, acetic acid, lactic acid and propionic acid at varying levels. There were no major differences in the initial counts of yogurt and probiotic bacteria in all the five batches. However, the counts of all the four groups of organisms declined during storage, in particular in the batches containing 12% and 16% sugar. Thus, sugar addition may be deleterious to the growth of yogurt and probiotic bacteria, especially in products such as fermented frozen dairy desserts, which contain approximately 16% sugar.en_HK
dc.languageengen_US
dc.relation.ispartofAustralian Journal of Dairy Technologyen_HK
dc.titleInfluence of water activity on fermentation, organic acids production and viability of yogurt and probiotic bacteriaen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.scopuseid_2-s2.0-0034368996en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0034368996&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume55en_HK
dc.identifier.issue3en_HK
dc.identifier.spage127en_HK
dc.identifier.epage131en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridRavula, RR=6603010413en_HK

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