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Article: Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures

TitleEffectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures
Authors
KeywordsAscorbic acid
Hydrogen peroxide
Oxygen content
pH
Probiotic bacteria
Redox potential
Viability
Yoghurt bacteria
Issue Date1997
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 1997, v. 7 n. 6-7, p. 435-443 How to Cite?
AbstractThe viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 days storage of yoghurt supplemented with four levels of ascorbic acid using four commercial starter cultures. There were no marked differences in titratable acidity and pH of the yoghurt, whereas oxygen content and redox potential varied in yoghurts with various levels of ascorbic acid. Hydrogen peroxide content was initially higher in the products prepared with starter cultures that contained Lactobacillus delbrueckii ssp. bulgaricus. During storage of yoghurt, increase in oxygen content and redox potential and percentage retention of ascorbic acid were identical for all four starter cultures, but different at various levels of ascorbic acid. The oxygen content and redox potential gradually increased during storage in plastic cups and remained lower with higher levels of ascorbic acid. Loss of ascorbic acid occurred during manufacture and storage, with an average retention of only 15-20% after about 35 days storage of yoghurt at 4°C. The viable counts of Streptococcus thermophilus were lower, whereas those of L. delbrueckii ssp. bulgaricus were higher, with increasing concentration of ascorbic acid. The counts of Lactobacillus acidophilus during storage decreased less rapidly with increasing concentration of ascorbic acid for all four starter cultures, whereas the counts of bifidobacteria remained unchanged.
Persistent Identifierhttp://hdl.handle.net/10722/144361
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorDave, RIen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:38Z-
dc.date.available2012-01-20T09:01:38Z-
dc.date.issued1997en_HK
dc.identifier.citationInternational Dairy Journal, 1997, v. 7 n. 6-7, p. 435-443en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144361-
dc.description.abstractThe viability of yoghurt and probiotic bacteria was assessed during manufacture and 35 days storage of yoghurt supplemented with four levels of ascorbic acid using four commercial starter cultures. There were no marked differences in titratable acidity and pH of the yoghurt, whereas oxygen content and redox potential varied in yoghurts with various levels of ascorbic acid. Hydrogen peroxide content was initially higher in the products prepared with starter cultures that contained Lactobacillus delbrueckii ssp. bulgaricus. During storage of yoghurt, increase in oxygen content and redox potential and percentage retention of ascorbic acid were identical for all four starter cultures, but different at various levels of ascorbic acid. The oxygen content and redox potential gradually increased during storage in plastic cups and remained lower with higher levels of ascorbic acid. Loss of ascorbic acid occurred during manufacture and storage, with an average retention of only 15-20% after about 35 days storage of yoghurt at 4°C. The viable counts of Streptococcus thermophilus were lower, whereas those of L. delbrueckii ssp. bulgaricus were higher, with increasing concentration of ascorbic acid. The counts of Lactobacillus acidophilus during storage decreased less rapidly with increasing concentration of ascorbic acid for all four starter cultures, whereas the counts of bifidobacteria remained unchanged.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectAscorbic aciden_HK
dc.subjectHydrogen peroxideen_HK
dc.subjectOxygen contenten_HK
dc.subjectpHen_HK
dc.subjectProbiotic bacteriaen_HK
dc.subjectRedox potentialen_HK
dc.subjectViabilityen_HK
dc.subjectYoghurt bacteriaen_HK
dc.titleEffectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter culturesen_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.doi10.1016/S0958-6946(97)00026-5en_HK
dc.identifier.scopuseid_2-s2.0-0031467954en_HK
dc.identifier.volume7en_HK
dc.identifier.issue6-7en_HK
dc.identifier.spage435en_HK
dc.identifier.epage443en_HK
dc.identifier.isiWOS:000071523000009-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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