File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Effect of acidification on the activity of probiotics in yoghurt during cold storage

TitleEffect of acidification on the activity of probiotics in yoghurt during cold storage
Authors
KeywordsOPA
Post-acidification
Probiotics
Proteolysis
Termination pH
Issue Date2006
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2006, v. 16 n. 10, p. 1181-1189 How to Cite?
AbstractThe viability of Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and L. paracasei LAFTI® L26 and their proteolytic activities were assessed in yoghurt at different termination pH of 4.45, 4.50, 4.55, and 4.60 in the presence of L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342 during 28 days of storage at 4 °C. All strains achieved the recommended level of 6.00 log cfu g-1 of the product with L. acidophilus LAFTI® L10 and L. paracasei LAFTI® L26 exceeding the number to 8.00 and 7.00 log cfu g-1, respectively. Lactobacilli strains showed a good cellular stability maintaining constant concentration throughout storage period regardless of termination pH. On the other hand, the cell counts of B. lactis LAFTI® B94 decreased by one log cycle at the end of storage. The presence of probiotic organisms enhanced proteolysis significantly in comparison with the control batch containing L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St1342 only. The proteolytic activity varied due to termination pH, but also appeared to be strain related. The increased proteolysis improved survival of L. delbrueckii ssp. bulgaricus Lb1466 during storage resulting in lowering of pH and production of higher levels of organic acids, which might have caused the low cell counts for B. lactis LAFTI® B94. © 2005 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144430
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorDonkor, ONen_HK
dc.contributor.authorHenriksson, Aen_HK
dc.contributor.authorVasiljevic, Ten_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:02Z-
dc.date.available2012-01-20T09:02:02Z-
dc.date.issued2006en_HK
dc.identifier.citationInternational Dairy Journal, 2006, v. 16 n. 10, p. 1181-1189en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144430-
dc.description.abstractThe viability of Lactobacillus acidophilus LAFTI® L10, Bifidobacterium lactis LAFTI® B94, and L. paracasei LAFTI® L26 and their proteolytic activities were assessed in yoghurt at different termination pH of 4.45, 4.50, 4.55, and 4.60 in the presence of L. delbrueckii ssp. bulgaricus Lb1466 and Streptococcus thermophilus St1342 during 28 days of storage at 4 °C. All strains achieved the recommended level of 6.00 log cfu g-1 of the product with L. acidophilus LAFTI® L10 and L. paracasei LAFTI® L26 exceeding the number to 8.00 and 7.00 log cfu g-1, respectively. Lactobacilli strains showed a good cellular stability maintaining constant concentration throughout storage period regardless of termination pH. On the other hand, the cell counts of B. lactis LAFTI® B94 decreased by one log cycle at the end of storage. The presence of probiotic organisms enhanced proteolysis significantly in comparison with the control batch containing L. delbrueckii ssp. bulgaricus Lb1466 and S. thermophilus St1342 only. The proteolytic activity varied due to termination pH, but also appeared to be strain related. The increased proteolysis improved survival of L. delbrueckii ssp. bulgaricus Lb1466 during storage resulting in lowering of pH and production of higher levels of organic acids, which might have caused the low cell counts for B. lactis LAFTI® B94. © 2005 Elsevier Ltd. All rights reserved.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.subjectOPAen_HK
dc.subjectPost-acidificationen_HK
dc.subjectProbioticsen_HK
dc.subjectProteolysisen_HK
dc.subjectTermination pHen_HK
dc.titleEffect of acidification on the activity of probiotics in yoghurt during cold storageen_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/j.idairyj.2005.10.008en_HK
dc.identifier.scopuseid_2-s2.0-33745005702en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33745005702&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume16en_HK
dc.identifier.issue10en_HK
dc.identifier.spage1181en_HK
dc.identifier.epage1189en_HK
dc.identifier.isiWOS:000239332800008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridDonkor, ON=8988839100en_HK
dc.identifier.scopusauthoridHenriksson, A=7006573843en_HK
dc.identifier.scopusauthoridVasiljevic, T=8576782100en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats