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Article: Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures

TitleEffect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures
Authors
KeywordsProbiotic bacteriaredox potentialpHcysteine
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. 8-9, p. 537-545 How to Cite?
AbstractViability of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) was assessed during manufacture and 35 d storage in yoghurts made with four commercial starter cultures supplemented with 0, 50, 250 and 500 mg L-1 cysteine. Incubation time to reach a pH of 4.5 was greatly affected by the addition of cysteine. During refrigerated storage, the relative drop in pH was higher in yoghurts containing 250 and 500 mg L-1 cysteine, but similar in yoghurts prepared with 0 and 50 mg L-1 cysteine. The redox potential remained negative for 25-30 d in yoghurt supplemented with 500 mg L-1 cysteine, but remained positive throughout storage in yoghurt made without cysteine. The redox potential gradually increased to positive values in all yoghurt samples; however, the rate of increase was affected by the level of cysteine and the type of starter culture. Supplementation with 50 mg L-1 of cysteine promoted the growth of yoghurt bacteria in yoghurts made with all the four commercial starter cultures. The growth of S. thermophilus was adversely affected with cysteine above 50 mg L-1 and electron micrographs showed cellular damage at 500 mg L-1 cysteine. Counts of L. acidophilus during manufacture and storage were higher in yoghurt containing 250 mg L-1 cysteine. Addition of cysteine adversely affected the viability of bifidobacteria in yoghurts made with starter cultures that contained both yoghurt bacteria, whereas the viability was improved in yoghurts made with starter cultures that contained S. thermophilus as yoghurt bacteria.
Persistent Identifierhttp://hdl.handle.net/10722/144366
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDave, RIen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:01:39Z-
dc.date.available2012-01-20T09:01:39Z-
dc.date.issued1997en_HK
dc.identifier.citationInternational Dairy Journal, 1997, v. 7 n. 8-9, p. 537-545en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144366-
dc.description.abstractViability of yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) was assessed during manufacture and 35 d storage in yoghurts made with four commercial starter cultures supplemented with 0, 50, 250 and 500 mg L-1 cysteine. Incubation time to reach a pH of 4.5 was greatly affected by the addition of cysteine. During refrigerated storage, the relative drop in pH was higher in yoghurts containing 250 and 500 mg L-1 cysteine, but similar in yoghurts prepared with 0 and 50 mg L-1 cysteine. The redox potential remained negative for 25-30 d in yoghurt supplemented with 500 mg L-1 cysteine, but remained positive throughout storage in yoghurt made without cysteine. The redox potential gradually increased to positive values in all yoghurt samples; however, the rate of increase was affected by the level of cysteine and the type of starter culture. Supplementation with 50 mg L-1 of cysteine promoted the growth of yoghurt bacteria in yoghurts made with all the four commercial starter cultures. The growth of S. thermophilus was adversely affected with cysteine above 50 mg L-1 and electron micrographs showed cellular damage at 500 mg L-1 cysteine. Counts of L. acidophilus during manufacture and storage were higher in yoghurt containing 250 mg L-1 cysteine. Addition of cysteine adversely affected the viability of bifidobacteria in yoghurts made with starter cultures that contained both yoghurt bacteria, whereas the viability was improved in yoghurts made with starter cultures that contained S. thermophilus as yoghurt bacteria.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.subjectProbiotic bacteriaredox potentialpHcysteineen_HK
dc.subjectViabilityen_HK
dc.subjectYoghurt bacteriaen_HK
dc.titleEffect of cysteine on the viability of yoghurt and 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)00053-8en_HK
dc.identifier.scopuseid_2-s2.0-0031433103en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031433103&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume7en_HK
dc.identifier.issue8-9en_HK
dc.identifier.spage537en_HK
dc.identifier.epage545en_HK
dc.identifier.isiWOS:000072662700005-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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