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Article: Viability of yoghurt and probiotic bacteria in yoghurts made from commerical starter cultures

TitleViability of yoghurt and probiotic bacteria in yoghurts made from commerical starter cultures
Authors
Keywordshydrogen peroxide
oxygen content
probiotic bacteria
storage temperature
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. 1, p. 31-41 How to Cite?
AbstractViability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commerical starter cultures. The titratable acidity, pH and dissolved oxygen contents similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the product prepared with cultures that contained L. delbrueckii ssp, bulgaricus. The increase in numbers of probiotic in numbers of probiotic organisms during manufactured and the viability of these organisms during storage were dependent on the species and strain of associative yoghurt organisms. The viability of L. acidophilus was affected by the presence of L. delbrueckii ssp. bulgaricus, whereas bifidobacteria exhibited better stability in the yoghurt prepared from cultures that contained L. delbrueckii ssp. bulgaricus. The viability of both probiotic organisms was improved when the dissolved oxygen concentration was low in the product. The storage temperature of yoghurt affected the viability of bifidobacteria, but not L. acidophillus. The variation in titratable acidity, pH, dissolved oxygen and hydrogen peroxide were almost identical at storage temperatures of 4 and 10°C. In one of the commercial cultures, 3 log cycles inhibition of bifidobacteria was observed from initial counts >106 mL-1.
Persistent Identifierhttp://hdl.handle.net/10722/144369
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.accessioned2012-01-20T09:01:40Z-
dc.date.available2012-01-20T09:01:40Z-
dc.date.issued1997en_HK
dc.identifier.citationInternational Dairy Journal, 1997, v. 7 n. 1, p. 31-41en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144369-
dc.description.abstractViability of yoghurt and probiotic bacteria was assessed during manufacture and 35 d storage in yoghurt made from four commerical starter cultures. The titratable acidity, pH and dissolved oxygen contents similar patterns of increase or decrease during manufacture and storage of yoghurt, whereas concentration of hydrogen peroxide increased in the product prepared with cultures that contained L. delbrueckii ssp, bulgaricus. The increase in numbers of probiotic in numbers of probiotic organisms during manufactured and the viability of these organisms during storage were dependent on the species and strain of associative yoghurt organisms. The viability of L. acidophilus was affected by the presence of L. delbrueckii ssp. bulgaricus, whereas bifidobacteria exhibited better stability in the yoghurt prepared from cultures that contained L. delbrueckii ssp. bulgaricus. The viability of both probiotic organisms was improved when the dissolved oxygen concentration was low in the product. The storage temperature of yoghurt affected the viability of bifidobacteria, but not L. acidophillus. The variation in titratable acidity, pH, dissolved oxygen and hydrogen peroxide were almost identical at storage temperatures of 4 and 10°C. In one of the commercial cultures, 3 log cycles inhibition of bifidobacteria was observed from initial counts >106 mL-1.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.subjecthydrogen peroxideen_HK
dc.subjectoxygen contenten_HK
dc.subjectprobiotic bacteriaen_HK
dc.subjectstorage temperatureen_HK
dc.subjectViabilityen_HK
dc.subjectyoghurt bacteriaen_HK
dc.titleViability of yoghurt and probiotic bacteria in yoghurts made from commerical 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(96)00046-5en_HK
dc.identifier.scopuseid_2-s2.0-0030945452en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0030945452&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume7en_HK
dc.identifier.issue1en_HK
dc.identifier.spage31en_HK
dc.identifier.epage41en_HK
dc.identifier.isiWOS:A1997XA29400004-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDave, RI=7101612678en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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